Hot Cinnamon Lemon Lentils Tell a Friend

Rate this recipe:

Share This Recipe...

Number of Servings:

Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 1 - Large Onion, Chopped
  • 1 teaspoons - Avacado Oil
  • 2 cloves - Garlic, Minced
  • 2 sticks - Cinnamon, (or use 1 tsp ground cinnamon)
  • 1 tablespoons - Grated Gingeroot
  • 1 teaspoons - Red Pepper Flakes, optional
  • 1/2 teaspoons - Cayenne
  • 2 whole - Dried Bay Leaves
  • 2 cups - Lentils, Sorted and Rinsed
  • 4 cups - Vegetable Broth or water
  • - Juice of 1 Lemon
  • - Lemon Zest, to taste
  • - Red Pepper Slices, Optional for Garnish
  • Directions:

    In a 3 to 4 quart pot sauté onions in oil till softened. Add garlic, ginger root, cayenne, red pepper flakes, and cook for a few more minutes. Add Lentils, Vegetable broth, cinnamon sticks, and bay leaves and bring to a boil then turn down heat to simmer covered for about 25 minutes. Keep an eye on it to make sure it doesn't dry out, add broth or water if needed, cooking till lentils are soft. Remove bay leaves and cinnamon sticks, add lemon juice, lemon zest. Serve in bowls optionally garnished with red pepper slices.

    For instant pot: (Decrease water or broth by half a cup) Sauté onion, garlic, ginger in oil till onion begins to soften. Stir in the rest of the spices and push cancel button. Add lentils, broth or water and cook on high pressure 23 minutes. Natural release for 10 minutes. Remove cinnamon sticks and bay leaves. Stir in lemon juice, and zest. Garnish with red pepper slices to serve.

    Brief Description

    Cinnamon, cayenne and lemon combine to give lentils a new kick.

    Main Ingredient:


    Category:  Vegan

    Cuisine:  American

    Prep Time: 10 min
    Cook Time: 25 min


    Fresh lemon juice makes all the difference in this recipe, avoid bottled!

    Posted By:


    Posted On:

    September 6, 2014

    Print Recipe

    Speak Your Mind