Course Entrees
Difficulty Easy
Pulse Type Lentils
Specialty Diet Gluten Free, Vegan, Vegetarian
Recipe Contributed By Soulful Vegan

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Lavender Lentils

Prep Time 5 minutes
Cook Time 35 minutes


  • 2 tbsps olive oil
  • 3 cloves garlic, chopped
  • 1 red pepper flakes, crushed; pinch of
  • 2 cups lentils, beluga, (small black lentils)
  • 4 cups vegetable broth
  • 1 bay leaf
  • 1 tsp Herbes de Provence
  • 1 tsp culinary lavender, crushed
  • 1 thyme, spring fresh
  • salt and pepper, to taste
  • 1 bunch spinach, or arugula; chopped into bite-sized pieces


  • Heat olive oil over medium-high heat in a generous sauté pan. Add the chopped garlic and red pepper flakes. Stir and cook for about 3 minutes, until the garlic and peppers sizzle start to sizzle. Add the lentils. Stir them in to coat with oil.
  • Add herbs de Provence, lavender and thyme and stir. Pour in the vegetable broth and toss in the bay leaf.
  • Bring lentils to a full boil, then reduce heat to low and cover. Let lentils simmer for 30 minutes or until al dente with most of the liquid absorbed. Remove bay leaf.
  • Add the chopped greens by the handful and mix in gently until they start to wilt from the heat of the lentils.
  • Season generously with sea salt and pepper.