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Cook Time3 hrs
Total Time11 hrs
Course: Lunch, Main Dish
Cuisine: gluten-free


  • 16 oz green lentils 1 bag
  • 1 TBSP baking soda
  • 1/2 cup butter
  • 1 medium onion
  • 2 TBSP caraway seeds
  • 1 TBSP coriander
  • 3 cups water


  • Place lentils and 1 TBSP baking soda in a glass bowl and full bowl with enough cool water to cover the beans. Cover and allow beans to soak overnight.
  • In the morning, rinse and drain the beans.
  • In a large sock pot, add butter and onion. Saute until translucent. Add caraway seeds and coriander and saute.
  • Add lentils to pot, add just enough water to cover lentils. Cook low and slow. Stir occasionally adding a little more water, enough to cover, when stirring. Cook on low for about 4 hours.