Cozy Lentils for Supper

  in Blog

Written By: Ali Lopez

It’s that cozy time of the year when the holidays are over and we’re ready to start making bowls of comforting goodness. Lentils are one of my favorite things to eat as they cook up fairly quickly, are packed with nutrition (protein, fiber, potassium, and iron, to name a few), are incredibly versatile, and highly underrated. Here are a few ways to work lentils into your weekly meals.

Sweet Potato Lentil Stew

This is a delicious, warming, good-for-you stew made with red lentils, which cook quickly, fall apart, and become creamy.

  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • ½ teaspoon ground cinnamon
  • 3 big garlic cloves, minced
  • ½ to 1 teaspoon red chili flakes (depends on how spicy you like it)
  • 1 cup red lentils
  • 1 (14-oz) can diced tomatoes
  • 2 cups vegetable stock
  • 1 sweet potato (about 1 lb.), peeled, diced
  • 3 cups chopped kale
  • 1 lime
  • Salt and pepper
  • Fresh cilantro, optional for garnish
  • Yogurt, optional for garnish
  1. Set a large pot over medium heat. Add the olive oil to coat the bottom of the pan and let it heat up for a few minutes.
  2. Add the paprika, coriander, cumin, and cinnamon and cook for 2–3 minutes or until it begins to smell fragrant. Add the garlic and chili flakes and cook another 1–2 minutes or until the garlic is softened but not browned.
  3. Add the lentils and stir to coat in the spices. Stir in the tomatoes and vegetable stock. Add the sweet potato and another cup of water. Then add a half teaspoon of salt and a few grinds of black pepper.
  4. Cook at a slow simmer, stirring occasionally, for 25–30 minutes, or until the lentils and sweet potato have softened. You may need to add more water every now and then if it gets too thick.
  5. When the lentils are cooked, add in the kale and stir to combine. Cook for a few more minutes to let the kale soften into the stew. Taste and season with salt and pepper to taste.
  6. When the kale is softened, turn off the heat and squeeze in the juice from the lime. Stir to combine. Taste again and reseason if needed.

Black Lentil Delicata Salad

Try this lovely warm salad for a chilly winter day, made with beautiful black lentils (also called beluga, as they look like caviar), which keep their shape.

  • 2 pounds delicata squash*
  • 1 large red onion, thinly sliced
  • 2–3 bunches of lacinato kale (about 1.5 lbs.)
  • Salt and pepper
  • Extra virgin olive oil
  • 1 cup black lentils**
  • ½ cup apple cider vinegar
  • ¼ cup maple syrup
  • 1 tablespoon Dijon mustard
  • ½ cup sliced almonds or sunflower seeds
  • Goat cheese or feta cheese, optional
  1. Preheat oven to 425°F. Bring a medium pot of water to a boil. Add black lentils and about ½ teaspoon salt. Reduce to a simmer and cook until the lentils are soft but not mushy, 20–25 minutes.
  2. While the lentils cook, cut the delicata in half lengthwise, remove seeds, and slice in 1-inch half-moons. Remove kale stems and thinly slice leaves into ribbons.
  3. Add the squash and onion to a baking sheet, and add the kale to a second sheet. Drizzle each sheet pan with 1 tablespoon olive oil and season with salt and freshly ground black pepper. Toss with your hands to coat veggies.
  4. Bake the squash on the bottom rack of the oven for 10 minutes, or until lightly browned. Turn the squash slices; roast everything an additional 8–10 minutes or until the kale is lightly charred on the edges and squash is tender.
  5. Whisk together the cider vinegar, maple syrup, and mustard. Season with salt and pepper.
  6. When the veggies are done roasting, add them all to one sheet pan. Drain the lentils and add them to the pan as well. Drizzle the vinaigrette on top and toss together. Sprinkle over the almonds. Spoon onto plates or bowls and top with cheese when serving, if you like.

*You can substitute butternut squash, but you’ll need to peel, dice, and cook a bit longer. You can also use any type of kale, but lacinato works best here. And finally, you can substitute green or French lentils.

Creamy French Lentil Stew

This is a lovely rich stew for a cold winter day. Serve with a good crusty bread.

  • 1 cup French green lentils
  • Extra virgin olive oil
  • 1 large or 2 small leeks, cleaned, sliced thin
  • 1 lb. white (or mixed) mushrooms, sliced
  • Sea salt and ground black pepper, to taste
  • 2 cloves garlic, minced
  • 2 teaspoons fresh thyme leaves, minced
  • 2 tablespoons white wine (or white wine vinegar)
  • 2 teaspoons tamari
  • 2 tablespoons Dijon mustard
  • 2 cups vegetable stock
  • ½ cup unsweetened plant-based milk or creamer (best to use something thick like a creamer or soy, coconut, or cashew milk)
  • 2 big handfuls of baby spinach, or 1 box of frozen, thawed spinach, or your choice of greens
  1. Bring a medium saucepan of water to a boil. Add the lentils along with a few pinches of salt. Simmer until just tender, about 20 minutes. Drain and set aside.
  2. In a medium soup pot, coat the bottom with the olive oil over medium heat. Add the leeks and stir. Cook until slightly softened and translucent, then add the sliced mushrooms and let them sit for a few minutes before stirring.
  3. Stir the mushrooms until they start to soften and brown. Season them liberally with salt and pepper. Add the garlic and thyme and stir. Once the garlic is fragrant, about 30 seconds, add the white wine and tamari to the pot. Add the drained lentils, vegetable stock, mustard, and plant milk. Stir and bring to a boil.
  4. If you have an immersion blender, at this point you can give the stew a quick blitz and blend the veggies and lentils slightly. It will add a little more creaminess. (No worries if you don’t have one. It will still be delicious.) Add the spinach and stir. Bring the mixture back to a boil and taste for seasoning. You may need more salt or vinegar at this point.