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Don’t roll your eyes at these lentils! These Lemon Garlic Lentils are so light and refreshing, and may I say, delicious?

I may have held a judgement against lentils in the past. I thought they were only good for minestrone soup. If you did too, that’s okay. But, these lentils deserve incredible praise.

I was eating this by the bowl last summer. I am so excited to make it on the regular again!

FYI: Lentils are a legume, which are not “allowed” in a strict paleo lifestyle or in the AIP diet because they can be difficult for some people to digest. I have found that I tolerate lentils well. When it comes to including or excluding foods, I am as inclusive as I can be. The more, the merrier! Therefore, I eat lentils occasionally.

Why is this “recipe” so great? (In quotes because there are so few steps!)

It’s simple. Preparing the lentils and chopping the other ingredients is the extent of the physical labor involved.
It’s great for spring, summer, and fall because it is oh so light and is full of fresh garlic, lemon juice, and fresh parsley (If you don’t love fresh parsley, we can’t be friends).
Make it ahead or last minute. Having a party tomorrow? You can make this side today and keep it in the fridge! On the opposite spectrum, if you’re running late and want to bring a side dish to another person’s party, this is something you can whip up in no time!
Utilize it for meal prep! Bring to work/school, have for breakfast, or whenever you realize that you have nothing prepared for dinner and its 6 PM.
No gluten, dairy, soy, or nuts… (But it does contain a legume).

Let me know, when it comes to lentils, are you on team YAY or NAY? I bet you’ll be converted after this recipe if you are wary of these green legumes!