Stir-Fried Lentils with Tangy Preserved Lemon and Olives

Name: Stir-Fried Lentils with Tangy Preserved Lemon and Olives
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Ingredients: 200 g brown lentils, rinsed; 600 ml vegetable broth; 2 tbsp olive oil; 1 medium red onion, thinly sliced; 3 garlic cloves, minced; 1 preserved lemon, pulp removed and rind finely chopped (about 2 tbsp); 100 g Kalamata olives, pitted and halved; 1 red bell pepper, thinly sliced; 1 tsp smoked paprika; 1/2 tsp dried oregano; 1/4 tsp crushed red pepper flakes; Salt, to taste; Freshly ground black pepper, to taste; 30 g fresh flat-leaf parsley, roughly chopped; Juice of 1/2 lemon; Optional: 1 tbsp capers, rinsed

This one-pan vegan dish balances earthy lentils with bright preserved lemon and briny olives, finished with fresh herbs for a lively Greek-inspired flavor.

Prep15 minCook25 minTotal40 minServes4Difficultymedium

Method

How to make it

01
In a medium saucepan, combine lentils and vegetable broth. Bring to a boil, then reduce heat and simmer uncovered for 20 minutes or until lentils are just tender but not mushy. Drain any excess liquid and set lentils aside.
02
While lentils cook, heat olive oil in a large skillet over medium heat until shimmering.
03
Add the sliced red onion and cook, stirring occasionally, until translucent and soft, about 5 minutes.
04
Stir in the minced garlic, smoked paprika, dried oregano, and crushed red pepper flakes. Cook for 1 minute until fragrant.
05
Add the sliced red bell pepper and cook, stirring, for 3–4 minutes until slightly softened but still crisp.
06
Add the cooked lentils, chopped preserved lemon rind, halved Kalamata olives, and capers if using. Stir to combine and cook for another 3 minutes, allowing flavors to meld.
07
Season with salt and freshly ground black pepper to taste. Remove from heat.
08
Stir in fresh parsley and lemon juice just before serving to brighten the dish.

From the editor

Cooking tips

Preserved lemons add a fermented tang; if unavailable, substitute with 1 tbsp lemon zest and 1 tsp capers for acidity and brine.
Cook lentils until just tender to avoid mushiness; they should hold shape for a better texture in the stir-fry.
Use a wide skillet for more even cooking and better evaporation to concentrate flavors.
Leftovers keep well refrigerated for 3 days and reheat gently on the stovetop with a splash of water to prevent drying out.

Published May 4, 2026