Spiced Lentil Soup With Carrots and Celery
Warm and hearty, Spiced Lentil Soup with Carrots and Celery is the perfect comfort food for chilly fall evenings. This nutritious soup is packed with protein and fiber from lentils, while the spices and vegetables provide a delightful flavor that will warm you from the inside out. Ideal for a cozy family dinner or meal prep for the week, this dish is both satisfying and simple to prepare.
| Ingredients | Quantity |
|---|---|
| Red lentils | 1 cup |
| Olive oil | 2 tablespoons |
| Onion | 1 medium, diced |
| Carrots | 2 medium, diced |
| Celery | 2 stalks, diced |
| Garlic | 3 cloves, minced |
| Vegetable broth | 4 cups |
| Ground cumin | 1 teaspoon |
| Ground coriander | 1 teaspoon |
| Turmeric | ½ teaspoon |
| Salt | to taste |
| Pepper | to taste |
| Fresh parsley (optional) | for garnish |
Cooking Steps:
- In a large pot, heat the olive oil over medium heat and sauté the onions, carrots, and celery until softened, about 5–7 minutes.
- Add the minced garlic, ground cumin, coriander, and turmeric, cooking for another minute until fragrant.
- Stir in the red lentils and vegetable broth, bringing the mixture to a boil.
- Reduce the heat and let it simmer for about 25–30 minutes, or until the lentils are tender.
- Season with salt and pepper to taste, and serve warm, garnished with fresh parsley if desired.
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Moroccan Lentil and Sweet Potato Stew
Moroccan Lentil and Sweet Potato Stew is a vibrant and nutritious dish that combines the earthy flavors of lentils with the sweetness of sweet potatoes and the aromatic spices characteristic of Moroccan cuisine. This stew is a perfect choice for chilly fall evenings, offering warmth and comfort along with a variety of textures and flavors that will excite your taste buds.
| Ingredients | Quantity |
|---|---|
| Green or brown lentils | 1 cup |
| Sweet potatoes | 2 medium, diced |
| Olive oil | 2 tablespoons |
| Onion | 1 medium, diced |
| Garlic | 3 cloves, minced |
| Vegetable broth | 4 cups |
| Ground cumin | 1 teaspoon |
| Ground coriander | 1 teaspoon |
| Ground cinnamon | ½ teaspoon |
| Turmeric | ½ teaspoon |
| Salt | to taste |
| Pepper | to taste |
| Spinach or kale (optional) | 2 cups, chopped |
| Fresh cilantro (optional) | for garnish |
Cooking Steps:
- Heat olive oil in a large pot over medium heat and sauté the onion until softened, about 5 minutes.
- Add the minced garlic along with the ground cumin, coriander, cinnamon, and turmeric; stir for another minute until fragrant.
- Stir in the lentils, sweet potatoes, and vegetable broth. Bring to a boil.
- Lower the heat and let the stew simmer for about 30–35 minutes, or until the lentils and sweet potatoes are tender.
- If using, stir in the chopped spinach or kale towards the end of cooking until wilted, then season with salt and pepper to taste. Serve warm, garnished with fresh cilantro if desired.
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Hearty Lentil Chili With Corn
Hearty Lentil Chili With Corn is a robust and warming dish that marries the protein-rich goodness of lentils with hearty vegetables and a kick of spices, making it a perfect meal for cozy fall nights. This chili is easy to prepare and offers a satisfying blend of flavors and textures, ensuring it’s a crowd-pleaser for both vegetarians and meat-lovers alike.
| Ingredients | Quantity |
|---|---|
| Green or brown lentils | 1 cup |
| Canned kidney beans | 1 can (15 oz) |
| Canned corn | 1 can (15 oz) |
| Onion | 1 medium, diced |
| Garlic | 3 cloves, minced |
| Bell pepper | 1 medium, diced |
| Canned diced tomatoes | 1 can (14.5 oz) |
| Vegetable broth | 4 cups |
| Chili powder | 2 tablespoons |
| Ground cumin | 1 teaspoon |
| Paprika | 1 teaspoon |
| Salt | to taste |
| Pepper | to taste |
| Olive oil | 2 tablespoons |
| Fresh cilantro (optional) | for garnish |
Cooking Steps:
- In a large pot, heat olive oil over medium heat and sauté the diced onion and bell pepper until softened, about 5 minutes.
- Add the minced garlic and stir for another minute, then mix in the chili powder, cumin, and paprika.
- Stir in the lentils, kidney beans, corn, diced tomatoes, and vegetable broth. Bring the mixture to a boil.
- Reduce heat and let the chili simmer for 25–30 minutes, or until the lentils are tender and the flavors meld.
- Season with salt and pepper to taste, then serve warm, garnished with fresh cilantro if desired.
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Coconut Curry Lentils With Spinach
Coconut Curry Lentils With Spinach is a delightful and aromatic dish that combines the earthiness of lentils with the rich, creamy flavor of coconut milk and the fresh taste of spinach. This dish is not only comforting and warming for fall nights, but it’s also packed with nutrients, making it a wholesome and satisfying meal.
| Ingredients | Quantity |
|---|---|
| Green or brown lentils | 1 cup |
| Coconut milk | 1 can (13.5 oz) |
| Fresh spinach | 4 cups (packed) |
| Onion | 1 medium, diced |
| Garlic | 3 cloves, minced |
| Ginger | 1 tablespoon, grated |
| Vegetable broth | 2 cups |
| Curry powder | 2 tablespoons |
| Turmeric | 1 teaspoon |
| Olive oil | 2 tablespoons |
| Salt | to taste |
| Pepper | to taste |
| Lime (for serving, optional) | wedges |
Cooking Steps:
- In a large pot, heat olive oil over medium heat and sauté the diced onion until translucent, about 5 minutes. Add the minced garlic and grated ginger, cooking for another minute.
- Stir in curry powder and turmeric until fragrant, then mix in the lentils and vegetable broth. Bring to a boil.
- Reduce heat and let it simmer for 20–25 minutes, or until the lentils are tender.
- Add the coconut milk and fresh spinach, stirring until the spinach wilts and is tender, about 2-3 minutes.
- Season with salt and pepper, then serve warm, with lime wedges on the side if desired.
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Lentil Shepherd’S Pie With Mashed Potato Topping
Lentil Shepherd’s Pie with Mashed Potato Topping is a hearty and comforting dish that offers a warm embrace on chilly fall evenings. This vegan take on the classic shepherd’s pie features a savory filling of lentils and vegetables, topped with a creamy mashed potato layer that is baked to perfection. This dish is not only delicious but also packed with nutrients, making it an ideal choice for a wholesome dinner.
| Ingredients | Quantity |
|---|---|
| Green or brown lentils | 1 cup |
| Vegetable broth | 2 cups |
| Carrots | 2 medium, diced |
| Celery | 2 stalks, diced |
| Onion | 1 medium, diced |
| Garlic | 3 cloves, minced |
| Tomato paste | 2 tablespoons |
| Thyme | 1 teaspoon |
| Olive oil | 2 tablespoons |
| Salt | to taste |
| Pepper | to taste |
| Potatoes | 4 medium, peeled and diced |
| Plant-based milk (for mashed potatoes) | 1/2 cup |
| Nutritional yeast (optional) | 2 tablespoons (for rich flavor) |
Cooking Steps:
- In a large pot, heat olive oil over medium heat. Sauté the diced onion, carrots, and celery until softened, about 5-7 minutes. Add minced garlic and cook for an additional minute.
- Stir in the lentils, vegetable broth, tomato paste, thyme, salt, and pepper. Bring to a boil, then reduce heat and simmer for 25-30 minutes until lentils are tender and mixture thickens.
- While the lentil mixture is cooking, boil the diced potatoes in a separate pot until fork-tender, about 15 minutes. Drain and mash with plant-based milk, salt, and nutritional yeast until creamy.
- Preheat your oven to 400°F (200°C). Spread the lentil filling in a baking dish, then top with the mashed potatoes, smoothing it out.
- Bake for 20-25 minutes until the top is slightly golden. Allow to cool slightly before serving warm.
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Spicy Lentil Tacos With Avocado Salsa
| Ingredients | Quantity |
|---|---|
| Green or brown lentils | 1 cup |
| Vegetable broth | 2 cups |
| Taco seasoning | 2 tablespoons |
| Olive oil | 2 tablespoons |
| Onion | 1 medium, diced |
| Garlic | 2 cloves, minced |
| Corn tortillas | 8 small |
| Avocado | 1 ripe, diced |
| Tomato | 1 medium, diced |
| Cilantro | 1/4 cup, chopped |
| Lime | 1, juiced |
| Salt | to taste |
| Pepper | to taste |
Cooking Steps:
- In a large skillet, heat olive oil over medium heat and sauté the diced onion until translucent. Add minced garlic and cook for an additional minute.
- Stir in the lentils, vegetable broth, taco seasoning, salt, and pepper. Bring to a boil, then reduce heat and simmer for about 20 minutes until lentils are tender and the mixture thickens.
- While the lentil mixture simmers, prepare the avocado salsa by mixing diced avocado, tomato, cilantro, lime juice, salt, and pepper in a bowl.
- Warm the corn tortillas in a separate skillet over low heat or in the microwave until pliable.
- Fill each tortilla with the spicy lentil mixture and top with the avocado salsa before serving warm. Enjoy your flavorful fall dinner!
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Creamy Garlic Lentil Pasta
Creamy Garlic Lentil Pasta is a comforting and hearty dish that combines the richness of creamy sauce with the nutty flavor of lentils, making it a perfect choice for a cozy fall dinner. It’s not only delicious but also packed with protein and fiber, making it a fulfilling meal that will satisfy your hunger and warm your soul.
| Ingredients | Quantity |
|---|---|
| Pasta (such as penne or fusilli) | 8 ounces |
| Green or brown lentils | 1 cup |
| Vegetable broth | 2 cups |
| Olive oil | 2 tablespoons |
| Garlic | 4 cloves, minced |
| Heavy cream or coconut milk | 1 cup |
| Parmesan cheese (optional) | 1/2 cup, grated |
| Spinach | 2 cups |
| Salt | to taste |
| Pepper | to taste |
Cooking Steps:
- Cook the pasta according to package instructions until al dente, then drain and set aside.
- In a large skillet, heat olive oil over medium heat and sauté the minced garlic until fragrant, about 1 minute.
- Add the lentils and vegetable broth to the skillet, bringing to a boil. Simmer until lentils are tender, about 20 minutes.
- Stir in the heavy cream (or coconut milk), spinach, and grated Parmesan (if using), and cook until spinach wilts and the sauce thickens. Season with salt and pepper.
- Toss the cooked pasta with the lentil sauce until well combined. Serve warm and enjoy your creamy, garlicky dish!
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Lentil and Mushroom Stroganoff
Lentil and Mushroom Stroganoff is a warm and creamy variation of the classic beef stroganoff, replacing meat with hearty lentils and mushrooms for a satisfying vegetarian option. This dish is perfect for fall dinners, bringing together the earthiness of mushrooms, the protein-packed lentils, and a rich, creamy sauce that pairs wonderfully with noodles or rice.
| Ingredients | Quantity |
|---|---|
| Green or brown lentils | 1 cup |
| Mushrooms (button or cremini) | 8 ounces, sliced |
| Vegetable broth | 2 cups |
| Onion | 1 medium, diced |
| Garlic | 3 cloves, minced |
| Olive oil | 2 tablespoons |
| Heavy cream or coconut milk | 1 cup |
| Soy sauce | 2 tablespoons |
| Paprika | 1 teaspoon |
| Salt | to taste |
| Black pepper | to taste |
| Fresh parsley (for garnish) | Optional |
| Egg noodles or rice | 8 ounces (for serving) |
Cooking Steps:
- Cook the lentils according to package instructions in vegetable broth until tender; set aside.
- In a large skillet, heat olive oil over medium heat. Add onion and garlic, sautéing until onion is translucent.
- Add the sliced mushrooms, and cook until they are tender and browned.
- Stir in the cooked lentils, heavy cream (or coconut milk), soy sauce, paprika, salt, and pepper. Simmer until heated through and creamy.
- Serve over cooked egg noodles or rice, topped with fresh parsley if desired. Enjoy your comforting stroganoff!
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Thai Lentil Salad With Peanut Dressing
Thai Lentil Salad With Peanut Dressing is a vibrant and nutritious dish that combines the earthiness of lentils with the crunch of fresh vegetables. Tossed in a creamy peanut dressing, this salad is perfect for fall dinners when you’re looking for something hearty yet healthy. It provides a delightful balance of flavors and textures that will leave you feeling satisfied.
| Ingredients | Quantity |
|---|---|
| Green or brown lentils | 1 cup |
| Bell pepper (any color) | 1 medium, diced |
| Carrot | 1 medium, shredded |
| Cucumber | 1, diced |
| Green onion | 2, chopped |
| Fresh cilantro | ¼ cup, chopped |
| Lime juice | 2 tablespoons |
| Peanut butter | ¼ cup |
| Soy sauce | 2 tablespoons |
| Maple syrup or honey | 1 tablespoon |
| Garlic | 1 clove, minced |
| Water | 2-4 tablespoons (for dressing) |
| Salt | to taste |
| Black pepper | to taste |
Cooking Steps:
- Cook the lentils according to package instructions until tender; let cool.
- In a large bowl, combine the cooked lentils, diced bell pepper, shredded carrot, cucumber, green onion, and cilantro.
- In a separate bowl, whisk together lime juice, peanut butter, soy sauce, maple syrup (or honey), minced garlic, and enough water to achieve desired dressing consistency.
- Pour the peanut dressing over the salad and toss gently to combine. Season with salt and pepper to taste.
- Serve immediately or chill for a revitalizing side or main dish. Enjoy your Thai lentil salad!
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One-Pot Lentil and Rice Pilaf
One-Pot Lentil and Rice Pilaf is a comforting and nutritious dish that combines the wholesome goodness of lentils with fluffy rice and aromatic spices. This easy-to-make meal is perfect for chilly fall evenings, offering a warming blend of flavors that can be enjoyed as a hearty main course or a satisfying side dish.
| Ingredients | Quantity |
|---|---|
| Brown or green lentils | 1 cup |
| Basmati rice | 1 cup |
| Onion | 1 medium, chopped |
| Carrot | 1 medium, diced |
| Celery | 1 stalk, diced |
| Garlic | 2 cloves, minced |
| Vegetable broth or water | 4 cups |
| Olive oil | 2 tablespoons |
| Cumin | 1 teaspoon |
| Paprika | 1 teaspoon |
| Bay leaf | 1 |
| Salt | to taste |
| Black pepper | to taste |
Cooking Steps:
- Heat olive oil in a large pot over medium heat. Sauté the chopped onion, carrot, and celery until softened.
- Add minced garlic, cumin, paprika, salt, and black pepper; cook for another minute until fragrant.
- Stir in the lentils, rice, vegetable broth (or water), and bay leaf. Bring to a boil.
- Reduce heat, cover, and simmer for 20-25 minutes until the lentils and rice are cooked and liquid is absorbed.
- Remove the bay leaf, fluff with a fork, and serve warm. Enjoy your One-Pot Lentil and Rice Pilaf!
Lentil and Roasted Vegetable Bowl
Lentil and Roasted Vegetable Bowl is a delightful and nutritious dish, perfect for cozy fall dinners. This bowl combines hearty lentils with an array of roasted seasonal vegetables, making it not only filling but also a colorful and vibrant meal that highlights the flavors of autumn. It’s easily customizable, allowing you to incorporate your favorite vegetables or grains for added texture and taste.
| Ingredients | Quantity |
|---|---|
| Cooked lentils | 1 cup |
| Sweet potato, diced | 1 medium |
| Brussels sprouts, halved | 2 cups |
| Red bell pepper, diced | 1 medium |
| Olive oil | 2 tablespoons |
| Garlic powder | 1 teaspoon |
| Ground cumin | 1 teaspoon |
| Salt | to taste |
| Black pepper | to taste |
| Fresh parsley, chopped | for garnish |
Cooking Steps:
- Preheat the oven to 425°F (220°C).
- Toss the sweet potato, Brussels sprouts, and red bell pepper in olive oil, garlic powder, cumin, salt, and pepper; spread on a baking sheet.
- Roast the vegetables for 25-30 minutes, stirring halfway, until tender and caramelized.
- In a bowl, combine cooked lentils and roasted vegetables; mix well.
- Serve warm, garnished with fresh parsley. Enjoy your healthy Lentil and Roasted Vegetable Bowl!
