Lentils with Olives


When you steal something, like I stole Laura Caulder’s Halibut with Brown Butter, you should attempt to make certain aspects of the recipe your own. This is what I did with her Chick Pea recipe: I made it into a lentil recipe. Mostly because I didn’t have any chick peas on hand. Out of a poorly-stocked kitchen, brilliance is born.


  • Prep Time: 5 minutes
  • Cook Time: 35 minutes
  • Total Time: 40 minutes


  • 1 small pot
  • 1 wooden spoon
  • 1 skillet or non-stick pan


1/2 cup green lentils
1/2 medium onion
1 bay leaf
1 tablespoons olive oil
1 clove of garlic, minced
1 pinch salt and pepper
1/4 cup green olives, pitted and sliced
1 tbsp chopped Italian flat leaf parsley
Squeeze juice of 1/2 lemon
1 tbsp of lemon zest


  1. Put 1/2 cup of green lentils into a pot and cover with water.
  2. Add a bay leaf to lentils, and bring to a boil over medium high heat.
  3. Once lentils are boiling, reduce to a simmer and cook covered (about 30 minutes).
  4. After lentils have been cooking for about 20 minutes, heat a pan with 1 tbsp of olive oil and saute onions until translucent.
  5. Add garlic and cook for about 1 minute.
  6. Add lentils to onions and garlic and cook for 1 minute.
  7. Stir in 1/4 cup of sliced olives, 1 tbsp of chopped parsley and squeeze in the juice of one lemon and cook for 1 minute.
  8. Add a pinch of salt and a pinch of pepper mix and remove from heat.
  9. Serve with Halibut with Brown Butter and Broiled Cumin Carrots.

TIP: Start this dish before you cook the halibut and carrots. If you time it just right, you will have a complete meal in just over 30 minutes.

Photo Credit: Sean

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