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Summer Lentils

Summer Lentils

"The lentil is a beautiful legume. My entire life, I have leaned on lentils as a comfort food and wonderful source of protein, fiber and flavor. And as a chef, lentils are ready to take on any flavor that you impart. Although, I traditionally crave lentils in the winter months, they are a great addition to light summer meals and summer salads, adding satisfaction while still keeping it light. This recipe is perfect for those breezy summer nights. Grab a bowl and head down to the dock. Dip your feet in the cool water and nourish yourself while you enjoy a bowl. I tend to make a batch and keep in in my fridge for the week; adding an egg on top for a great easy meal."

- Chef Gabe Kennedy


  • Mixed Lentils - 2 cups
  • Onion - 1 1/2 cups minced (1/4 cup reserved for garnish)
  • Garlic - 3 cloves minced
  • Olive Oil - 1/4 cup
  • Vegetable Stock (or water) - 4 cups
  • Thyme - 3 sprigs
  • Rosemary - 1 sprig
  • Star Anise - 1 star
  • Salt and Pepper - to taste
  • Lemon Juice - 1 each


  1. Wash and visually inspect the lentils to make sure there is no debris. Add the clean lentils to the pot and stir so all the lentils are coated. 
  2. Add the water, vegetable stock, herbs and spices. If you want to dabble in traditional French cuisine then wrap the herbs in spices in cheesecloth with a bit of twine to make a bouquet garni.
  3. *SEASON the liquid! Lentils absorb flavor. If the water is not salty or flavorful enough then the lentils will not be either.
  4. Simmer uncovered for about 20-30 min.
  5. Taste and season! When ready to serve, top them with onion, some additional olive oil and herbs.
  6. Keep the lentils in your fridge for the week and enjoy whenever you want to smile. They are that good.


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Reviewed by Gabe Kennedy

 Co-Founder of Plant People, Gabe Kennedy is an acclaimed chef and entrepreneur. Growing up in a house of healers and herbalists, he is passionate about the power of food as a tool for health, and actualized this passion and belief system into his company, Plant People. Named to Forbes 30 under 30 Gabe has shaped menus and cooked his way around the world with his mission to promote a more communal, green and healthy world.

 Gabe is a graduate of The Culinary Institute of America and Cornell University School of Hotel Administration. You can learn more about his work at his website.

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