Lentils have a ton of health benefits. They’re high in protein and iron, making them fantastic for a vegetarian diet.
I haven’t explored the grain much outside of a classic ol’ lentil soup. Soup’s delicious of course, but it’s important to spice up your life and diet. You can toss lentils into burgers, shepherd’s pie, stews, and so many other dishes.
I recently stumbled across a recipe for Harissa spiced French lentils from GRAIN. I adapted the recipe somewhat: I substituted green lentils I had on hand, and axed the Harissa paste I couldn’t find. Whether you follow the original recipe or mine below, serve with crusty baguette … And perhaps a glass of French red wine.
- Olive oil, for pot
- 1 onion, diced
- Bunch of carrots, peeled and chopped
- 1 clove minced garlic
- 3/4 cup green lentils
- 2 cups vegetable stock
- 1 tsp. cumin
- 1 tsp. coriander
- 1 can tomato paste
- 3 medium tomatoes, diced
- 1 tsp. turmeric
- 1/2 tsp. paprika
- A few handfuls of chopped spinach
- Salt and pepper to taste
Pour olive oil to coat your pot, and heat on medium-high. Toss in your onion. Cook until soft and translucent, then add in your chopped carrots. Let those carrot slices soften, then toss in your minced garlic. (Pro tip: buy a jar of pre-minced garlic to keep on hand, and use about a 1/2 tbsp.)
Add in your cumin and coriander, stirring thoroughly. Add the lentils, vegetable broth, turmeric, chopped tomatoes, and tomato paste. Stir well. Bring this to a boil, then reduce to gimme for about 25 minutes. The lentils should soak up the broth, so they’re cooked through. Throw in your paprika. Finally, add in your spinach and cook until wilted. Top with some cherry tomatoes if you have them, salt and pepper. Don’t forget your side of warm, crusty bread slathered in butter.
Header image | GRAIN
Image 2 | Natalie Serafini