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Red Lentils and Garlic Scapes

A great recipe to introduce garlic scapes. Serve with rice or whole wheat tortillas.


  • 1 cup red lentils
  • 4 cups water
  • 1 teaspoon cumin seeds
  • ½ teaspoon black (or brown or yellow) mustard seeds
  • 1 teaspoon curry powder
  • ½ teaspoon ground coriander
  • ½ teaspoon ground cumin
  • ½ teaspoon turmeric
  • ½ teaspoon finely grated fresh ginger
  • 1 clove garlic , minced
  • ½ teaspoon Real Salt
  • Pinch cayenne pepper
  • 2 tablespoons coconut oil
  • 1 cup chopped garlic scapes (1/4-inch pieces)


  • Rinse and pick over the lentils, discarding anything foreign. In a saucepan, bring to a boil in the water. Cook about 8 minutes. The peas should still be firm, barely tender. Drain and rinse them with cold water. Set aside.
  • Measure the cumin and mustard seeds, the curry powder, coriander, cumin, turmeric, ginger, garlic, salt and cayenne into a small bowl.
  • In a skillet, heat the coconut oil over medium flame. Add the scapes and sauté until the scapes are tender but crunchy, about 10 minutes.
  • Stir in the spices and cook, stirring constantly, until you hear the mustard seeds pop, about 30 seconds. Stir in the cooked lentils and cook until they are heated through. Season to taste with salt, if needed.