Recipe courtesy of Padma Lakshmi

Luca's Lentils

  • Yield: 4 servings
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1 tablespoon olive oil

1 small onion, minced

1 carrot, diced

Salt and freshly ground black pepper, to taste

2 cloves garlic, peeled and smashed

3 tomatoes, cored and diced

1 teaspoon minced fresh gingerroot

1/2 teaspoon hot or medium Madras curry powder or Garam Masala

1/2 teaspoon lemon pepper seasoning

1/2 teaspoon herbs de Provence

2 bay leaves

1 cup water

1 chicken bouillon cube

4 cups precooked brown lentils

1 to 2 tablespoons fresh lemon juice, or to taste

Extra virgin olive oil, for drizzling


  1. In a large saucepan set over moderate heat, warm the oil until it is hot, add the onion, carrot, salt and pepper and cook, stirring occasionally, for 5 minutes. Add the garlic and cook 1 minute. Add the tomatoes, gingerroot, curry powder or Garam Masala, lemon pepper seasoning, herbs de Provence and bay leaves, and cook, stirring occasionally for 2 minutes. Add the water and bouillon cube and cook, stirring occasionally, for 5 to 7 minutes more, or until mixture has thickened. Add the lentils, and simmer, stirring occasionally, for 5 to 7 minutes more, or until flavors have blended. Discard bay leaves.
  2. Before serving, stir in the lemon juice and drizzle with the extra-virgin olive oil.
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