Lemon & Turmeric Lentils and Food Bloggers Against Hunger

by autumn on April 8, 2013

Today I am joining 2oo other food bloggers to amplify the message of the film A Place at the Table and inspire action to fight hunger in America. According to the organization Share Our Strength, “nearly one in five children in America lives in households that struggle to put food on the table.”

Part of what moved me to add my voice to the chorus was my own experiences receiving food stamp benefits and assistance from the free and reduced lunch program. While these benefits were vital to me at the times I received them, they do not address the complex issues of class, gender, racism, generational poverty, and a broken food system that surround hunger. It is with a fierce gratitude that I’m demanding that policies must change. While continuing to fund these national food assistance programs, we must work to eliminate the root causes of hunger.

Here’s what you can do right now:


Today I’m also sharing a recipe for lemon and turmeric lentils that I’ve often turned to in lean times. It has that essential quality of a good budget-friendly recipe, which is that it’s endlessly flexible. Don’t have garlic? Use an onion. Don’t have an onion? That’s fine too. Leave out the ginger if you need to. The turmeric gives the lentils great flavor and a vibrant yellow color.


Lemon & Turmeric Lentils and Food Bloggers Against Hunger
Recipe Type: entree
Author: Autumn Giles
Prep time:
Cook time:
Total time:
Serves: 3-4
  • Lemon and Turmeric Lentils
  • Yield: serves 3-4
  • 4 cloves garlic, minced
  • 1/2 inch knob ginger, finely minced
  • 3/4 cup red lentils, sorted and rinsed well
  • 2 second pour canola or olive oil
  • 2 t ground turmeric
  • 2 t lemon juice
  • 3 cups water
  • Brown rice, prepared according to package instructions
  • Yogurt (optional), for serving
  1. In a medium saucepan over medium heat, saute the garlic and ginger in the oil for a couple minutes, being careful not to burn the garlic.
  2. Add the turmeric and saute for about a minute more.
  3. Add the lentils, water, and lemon juice and increase the heat to high.
  4. Bring the mixture to a boil then decrease heat to medium low.
  5. Simmer uncovered until the mixture thickens and the lentils have completely broken down, about 40 minutes. Stir frequently, especially as the mixture thickens to prevent burning.
  6. Season with salt and pepper to taste and serve over brown rice with a dollop of yogurt, if desired.



{ 7 comments… read them below or add one }

1 Megan April 8, 2013 at 3:50 pm

I’ve been looking forward to these posts with interest, and I really appreciate the recipe you contributed – filling and packed with protein, while still being cheap. Hooray lentils!

I think people don’t realize that $4 per day is just the average amount – many get far less, and the benefit doesn’t automatically multiply by the number of people you have in your household (i.e. the max for 1 person is $200/month, while for 4 it is $668/month).

In other words – I’m so happy to see your recipe leaves room in the budget for other meals!


2 autumn April 8, 2013 at 4:36 pm

Thanks Megan. I really appreciate your thoughtful comment. I also tried to stick to bulk-bin friendly ingredients since for folks who have access/the option to use those they can cut down a ton on cost too.


3 Sara April 9, 2013 at 6:49 pm

Great post – that recipe looks wonderful. I love the vibrant color that turmeric adds to any dish. And it’s fabulous for you as well!


4 Evi April 9, 2013 at 8:15 pm

I think it’s great that you posted that you’ve had experience with food stamps. A lot of people don’t want to mention that, and I think it gives you a different perspective (and experience) on crating foods that are healthy and still low-cost. Great to be participating with bloggers such as yourself!


5 autumn April 18, 2013 at 10:06 am

Thanks, Evi. That means a lot.


6 Peggy April 10, 2013 at 4:36 pm

Do you add the lemon at the end? It looks good and I would like to try making this. Thanks for sharing.


7 autumn April 18, 2013 at 10:06 am

Hi Peggy, Thank you! Frankly, it wouldn’t make too big a difference when you added it. I added it at the beginning, so I changed the recipe to reflect that. Thanks for catching my omission.


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