Recipe courtesy of Clifford Wright

Lentils with Lemon

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  • Total: 1 hr 23 min
  • Prep: 8 min
  • Cook: 1 hr 15 min
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1 1/2 cups dried green or brown lentils, picked over and rinsed

1/4 cup extra virgin olive oil

5 large Swiss chard leaves, washed well, stems removed and sliced into thin strips crosswise

2 tablespoons mashed garlic (about 8 large garlic cloves)

3/4 cup finely chopped cilantro (leaves from 1 to 2 bunches)

1 cup water

1 tablespoon fresh lemon juice

2 tablespoons pomegranate molasses


  1. Bring a pot of lightly salted water to a boil and cook the lentils until tender, 20 to 45 minutes. Check often because the cooking time varies depending on the age of the lentils. Drain and set aside. In a medium-size non-reactive skillet, heat 1 tablespoon of the olive oil over medium-high heat, then cook the Swiss chard until it wilts, 1 to 2 minutes. Remove and drain off any liquid. Set aside. In the same skillet heat the remaining 3 tablespoons olive oil over medium-high heat. Add the garlic and cilantro and cook until sizzling, 1 to 2 minutes, stirring constantly. Reduce the heat to medium, add the Swiss chard, drained lentils and water and cook for 10 minutes, stirring constantly. Add the lemon juice and pomegranate molasses and continue cooking until the lentils look mushy, about another 10 minutes. Transfer to a serving bowl and drizzle a small amount of olive oil over it before serving.