A Handful of Slow Carb Lentil Recipe Variations

While Spiced Bacon Lentils are still my favorite Slow Carb legumes, I’m still experimenting with other ways of cooking lentils because, well, variety is spice of life, right?  Sorry – that was bad, I know.

Here’s the basic w way I go about preparing lentils.  The recipe is fairly lose because I usually cook using whatever I have on hand.

Basic Lentil Recipe (using canned lentils – follow directions here to cook dried lentils)

  • 1 Tbs ghee or macadamia nut oil
  • 1 medium- large onion, chopped
  • 4-6 cloves of garlic, minced
  • 3-4 cans of lentils, drained
  • 1 cup of water or stock


  1. Heat ghee or oil in a medium sized pan.  Add onions and sauté until translucent. 5-10 minutes.
  2. Reduce heat a bit.  Add garlic.  Sauté 1 more minute until fragrant.
  3. Add spices –  see below for ideas
  4. Add lentils
  5. Add water or stock.  Simmer for 15-20 minutes until the liquid has evaporated or thickened.

Spice Variations (make and blends you use are pure spices, no fillers!)

Southwestern Lentils – add 1 Tbs of Fajita or Taco seasoning + ½ can diced tomatoes.  Serve with avocado or guacamole.

Curry  Lentils –  add 1 Tbs of Curry Powder .  Optional add ins:  bay leaf, chickpeas.

Southeast Asian Lentils – add 1.5 teaspoons Garam Masala.

Middle Eastern Lentils – add 1 Tbs Penzey’s Turkish Seasoning. Optional add ins– diced tomatoes, finely diced sautéed zucchini or eggplant .

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