Levantine-Spiced Stir-Fried Lentils with Zesty Preserved Lemon

Name: Levantine-Spiced Stir-Fried Lentils with Zesty Preserved Lemon
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 3 servings
Ingredients: 150 g green lentils, rinsed; 2 tbsp olive oil; 1 small onion, finely diced; 3 garlic cloves, minced; 1 preserved lemon, pulp removed, rind finely chopped (about 20 g); 1 tsp ground cumin; 1/2 tsp ground coriander; 1/4 tsp ground cinnamon; 1 medium carrot, julienned; 1 red bell pepper, thinly sliced; 100 g baby spinach, roughly chopped; Juice of 1 lemon (about 30 ml); 2 tbsp chopped fresh parsley; Salt to taste; Freshly ground black pepper to taste; 50 ml water

This stir-fry pairs tender green lentils with bright preserved lemon and warm cumin for a refreshing, pantry-friendly lunch that balances earthiness and citrus tang.

Prep15 minCook20 minTotal35 minServes3Difficultyeasy

Method

How to make it

01
Place lentils in a medium pot with 500 ml water and a pinch of salt; bring to a boil, then reduce to simmer and cook uncovered until just tender, about 15 minutes. Drain any excess water and set lentils aside.
02
While lentils cook, heat olive oil in a large nonstick skillet over medium heat until shimmering.
03
Add diced onion and cook, stirring often, until translucent and soft, about 5 minutes.
04
Stir in minced garlic, cumin, coriander, and cinnamon; cook until fragrant, about 1 minute.
05
Add chopped preserved lemon rind and cook for 2 minutes, stirring to combine flavors.
06
Increase heat to medium-high, add julienned carrot and red bell pepper; stir-fry until just tender-crisp, about 4 minutes.
07
Add cooked lentils and baby spinach to the skillet along with water; stir-fry for 3 minutes until spinach wilts and everything is heated through.
08
Remove from heat and stir in fresh lemon juice and parsley; season with salt and pepper to taste.
09
Serve warm, using a slotted spoon to avoid excess liquid.

From the editor

Cooking tips

If you can’t find preserved lemons, substitute with 1 tsp lemon zest plus 1 tbsp capers for brightness and saltiness.
Cook lentils just until tender but not mushy to maintain texture in the stir-fry.
Use a nonstick or well-seasoned skillet to prevent sticking when stir-frying the vegetables.
Make the lentils a day ahead to save time and reduce moisture when stir-frying.

Published June 25, 2026