Lemon & Dill Lentils

8/26/2025

Prep Time: 10 Min
Cook Time: 40 Min

Yields: 2 Lunch Mains / 4 Sides

What You Need

Begin heating the EVOO, butter, garlic, and red pepper flakes, in a 10" skillet set to about medium heat. Once heated, stir and let everything sizzle together for 30 + seconds before adding the onion, celery, and a generous pinch of both salt & pepper. If needed, reduce the heat to avoid browning the veggies and let them cook for 10 - 12 minutes until soft. Stir as needed.

Stir in the lentils and another good pinch of salt & pepper. Stir everything together and continue to cook another 5 minutes. Don't forget to stir as needed! Make sure you've already zested your lemon before squeezing in half the juice and the adding the broth. Once this comes to a boil, season with a good pinch of salt, throw in the couple sprigs of fresh dill, and the hard cheese rind. Reduce the heat to a simmer and set your timer for 20 minutes. Every 5 mins or so, make sure to stir the skillet. After about 15 + minutes, lentils should've plumped a bit and broth should be reduced. You still want some broth for your crispy toast.
Pluck out the wilted dill and the hard cheese rind. Turn off the heat and fold in the grana padano, remaining lemon juice, lemon zest, and the 1/4 c dill. Set aside for 5 minutes. Taste and adjust the salt if needed to taste.
For service, grill up some toast and serve in beautiful rimmed bowl. Garnish your lentils & broth with more grana padano, fresh dill, some pepper flakes, and as much crumbled feta as your heart desires. ENJOY!