Mustard Lentils



Serving size

about 3/4 cup
45 minutes

This recipe can easily be multiplied and makes good leftovers.

Mustard Lentils


1 tsp. Olive oil
1 clove Garlic, raw (finely minced)
1 small White onions (finely diced)
1/2 cup Black Lentils (Urad Dal) (Beluga)
1 1/2 cups No salt added vegetable stock
1/2 tsp., leaves Dried thyme
1/4 tsp. Salt
1 Tablespoon Coarse ground mustard
2 tsp.. Unsalted butter


Place the olive oil in a small sauce pan over medium high heat.

Add the onion and garlic and cook for about 5 minutes, until the onions begin to soften. Stir frequently.

Add the lentils, vegetable stock, thyme, salt, and pepper.

Reduce the heat to a simmer and cook the lentils for about 20 to 25 minutes, until the lentils soften but still have a slightly firm texture.

Add additional vegetable stock 2 tablespoons at a time if the liquid evaporates before the lentils are cooked.

When the liquid has evaporated and the lentils are cooked, add the mustard and butter. Fold together until well blended.


Print Icon Print Recipe

Would you like to print or download the document?

Add To My Recipe Box

Special Diet Information

Click on the icon for information.

blackfire greenfire blackbottle greenbottle blackVitamin greenVitamin blackstick greenstick blackblub greenbulb

GERD / Acid Reflux

This recipe contains GERD triggers and those with GERD may wish to avoid it.


This recipe is safe for those who are lactose intolerant.

Coumadin® (Warfarin)

This recipe is safe for Coumadin (warfarin) users.

Gluten Sensitivity

This recipe is safe for those who are sensitive to gluten.


This is NOT a low sodium recipe.

Recipe Notes

This is a great side dish for almost anything, from grilled salmon to sautéed chicken breast or a roasted pork tenderloin. The mustard and thyme bring great flavor on their own and are a perfect way to make the side dish the main focus of the meal. Best of all is a simple poached egg on top of the lentils. You can also change the herb. Using 1/8 teaspoon of dried tarragon or 1/2 teaspoon of dried marjoram instead of the thyme brings a whole new flavor to the lentils with a simple little change.

"It had that comfortably sprung, lived-in look that library books with a lively circulation always get; bent page corners, a dab of mustard on page 331, a whiff of some reader's spilled after-dinner whiskey on page 468. Only library books speak with such wordless eloquence of the power good stories hold over us, how good stories abide, unchanged and mutely wise, while we poor humans grow older and slower."

Stephen King, 'Salem's Lot