Hearty Lentil Dishes

It's January, and many people use this month to try to eat healthier. Lentils are a great addition to any healthy eating plan. They are high in fiber and, depending on the preparation, low in fat. They are also extremely filling and if you are making a vegetarian dish, they are hearty enough that you generally don't miss the meat.

One mistake people make is salting lentils while they are cooking. And while I'm a big fan of slating food as it cooks, this is one time you simply can't. The salt interferes with the cooking process and the lentils will never properly tenderize. So, make sure you only season them at the end!

Below you will find 4 recipes, 3 of which are completely vegetarian. These are hearty dishes that will be comforting in the nasty weather that seems to be currently sweeping across the US. Hopefully you will enjoy adding them to your meal rotation!

Lentil Bolognese with Creamy Polenta

Serves 4

Ingredients:

For Bolognese:

1 tablespoon olive oil

1 cup diced onion

1/2 cup diced carrot

1/2 cup diced celery

1 1/2 cups diced mushrooms (such as crimini, trumpet, maitake, etc.)

2 tablespoons minced garlic

1 tablespoon tomato paste

1 cup French green lentils (puy lentils)

4 cups vegetable stock

4 thyme sprigs

2 parsley sprigs

1 bay leaf

1, 28-oz can diced tomatoes

2 tablespoons balsamic vinegar

1 tablespoon unsalted butter

Kosher salt and freshly ground black pepper, to taste

For polenta:

2 cups vegetable stock

2 cups milk

1 cup polenta (not quick cook – I love Bob’s Red Mill)

Kosher salt and freshly ground black pepper, to taste

Procedure:

Make the Bolognese:

Heat a large saucepan or Dutch oven over medium heat. When hot, add olive oil. When oil is hot, add onion, carrot, and celery. Cook until onion is translucent, about 5 minutes. Add mushrooms and cook until softened, about another 3 minutes. Add garlic and cook until fragrant, about 30-60 seconds longer. Add tomato paste and cook until rust-colored, about 60-90 seconds. Add lentils, stock, thyme, parsley, bay leaf, and tomatoes. Cook until lentils are tender and mixture has thickened, about 25-30 minutes.

When mixture has thickened and lentils are cooked, remove from heat and add balsamic and butter. Season with salt and pepper.

Make polenta:

While lentils are cooking, make the polenta. Bring stock and milk to a boil in a large saucepan. Season generously with salt. While whisking, rain in polenta. Cook, whisking regularly, until polenta is cooked through, about 20-30 minutes.

Serve:

Divide polenta between 4 bowls. Ladle Bolognese over the top. Serve immediately.

Winter Squash Dal with Herbed Yogurt

Serves 4-6

Ingredients:

For the Dal:

2 tablespoons neutral oil, such as avocado, vegetable or canola

2 cups winter squash (such as pumpkin, butternut, acorn, kabocha, etc.), in about 1/2" pieces

1/2 cup diced red, yellow, or orange bell pepper

1 cup diced onion

4 cloves garlic, minced

2 teaspoons grated fresh ginger (you can use a microplane, but ginger may dull it.

Try this ginger grating plate instead!)

1 1/2 teaspoons ground cumin

1 tablespoon curry powder, or to taste

2 teaspoon turmeric powder

1 teaspoon smoked paprika (this one is my favorite)

1 1/2 cups dried red lentils, rinsed and picked through

3 cups vegetable stock or water

1 cup coconut milk

Steamed basmati rice, for serving

Kosher salt and freshly ground black pepper, to taste

For the yogurt:

2 tablespoons minced fresh mint

1/4 cup minced cilantro

1 cup yogurt (not Greek, or if you use Greek, thin with a bit of water)

1 teaspoon garam masala

Kosher salt and freshly ground black pepper, to taste

Procedure:

Make the dal:

Heat a large saucepan or Dutch oven over medium heat. When hot, add oil. When oil is hot, add squash, bell pepper, and onion. Sauté until onion is translucent, about 3-4 minutes. Add garlic, ginger, and spices and continue to sauté until very fragrant, about 30-60 seconds.

Add lentils and vegetable stock and bring to a boil. Reduce to a simmer and cook for about 10 minutes, or until lentils are tender. Add coconut milk and continue to simmer until desired thickness has been reached. Season with salt and pepper.

Make the yogurt:

While the lentils are simmering, mix all yogurt ingredients in a bowl and season to taste with salt and pepper.

Assemble:

Place steamed basmati rice in a bowl. Ladle dal on top and place a dollop of yogurt on top. Serve.

Chicken Lentil Soup

Serves 4

Ingredients:

3 slices bacon, cut in lardons

Up to 1 tablespoon neutral oil or butter, if needed

1/3 cup diced carrots

2/3 cup diced celery root (may be called celeriac)

1 cup diced onion

1 cup diced mushrooms (such as cremini, trumpet, shiitake, etc.)

2 cloves garlic, minced

1 cup green lentils

4 cups vegetable or chicken stock

1 cup cooked, shredded chicken

Kosher salt and freshly ground black pepper, to taste

Procedure:

Add bacon to a large saucepan or dutch oven and add just enough water to cover the bottom. Cook over medium heat, stirring occasionally, until bacon is crispy. Remove bacon, leaving fat behind, and set aside. Leave 1 tablespoon fat in pan. If pan does not contain 1 tablespoon fat, add enough oil or butter to reach one tablespoon. Return pan to heat.

Add carrots, celery root, and onion to pan. Cook until onion is translucent, about 5 minutes. Add mushrooms and continue to cook until mushrooms are softened, about another 3 minutes. Add garlic and cook just until fragrant, about 30-60 seconds. Add lentils and stir until completely coated in fat and slightly toasted, about another 30-60 seconds. Add stock and bring to a boil. Reduce to a simmer and cook until lentils are tender, about 20-25 minutes.

Add chicken and continue to cook until just heated through. Season with salt and pepper and serve immediately.

Lentil Stuffed Zucchini

Makes 4 "boats"

Ingredients:

2 large zucchini

1/4 cup plus 1 tablespoon extra virgin olive oil, divided

1 teaspoon za'atar, divided

1 tablespoon neutral oil, such as avocado, vegetable, or canola

1/2 cup diced onion

1/2 cup carrot

3/4 cup diced cremini mushrooms (or button, shiitake, maitake, trumpet, etc.)

3/4 cup sliced lacinato kale (or other kale will also work)

1 cup beluga lentils, cooked according to package directions

1 teaspoon Dijon mustard (I prefer Maille)

2 teaspoons red wine vinegar

Kosher salt and freshly ground black pepper, to taste

Procedure:

Preheat oven to 425 degrees F. Line baking sheet with parchment paper or a silicone baking mat and set aside.

Remove stem end of zucchini and slice in half lengthwise. Scoop out seeds. If the halves will not sit cut side upright, cut a small sliver on the backside to make it flat. Drizzle 1 tablespoon olive oil over the cut sides of the zucchini. Season with salt, pepper, and 1/2 teaspoon of the za’atar. Place zucchini, cut side down on the prepared baking sheet and place in oven. Cook until zucchini is starting to soften, 15-20 minutes. Remove from oven and set aside.

While zucchini is cooking, heat a skillet over medium heat. Add neutral oil. When oil is hot, add onion and carrot. Cook, stirring occasionally, until onion is translucent, about 5 minutes. Add mushrooms and cook until softened, about another 3 minutes. Add kale and cook until wilted, about 2-3 minutes. Remove from heat and stir in cooked lentils.

In a separate bowl, whisk together mustard and vinegar. Slowly whisk in remaining oil. Season with remaining za’atar, salt, and pepper. Add vinaigrette to lentil mixture and mix gently. Adjust seasoning with salt and pepper as needed.

Flip zucchini boats cut side up. Fill cavities with lentil mixture. Return to oven for 5-10 minutes, until everything is just heated through. Serve immediately.

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