Don’t be fooled by the lentil’s unassuming form. There’s more to these sneaky little morsels than meets the eye, and they’re precisely what should meet your mouth.
Speaking of meat, lentils are an unmatched climate-friendly plant protein. Swapping out meat for lentils in your Taco Tuesday rotation is one of the tastiest ways to shrink your carbon footprint. That’s because lentils need very little water to grow and actually improve soil quality. So put that in your pot and stew it! Or don’t put them in a pot and instead get creative.
Here are a few ideas to spice up your lentil life and use up that cache of lentils you’ve had buried in your pantry since March.
Misir wot is a popular Ethiopian dish often served with injera but is absolutely delicious on its own. What makes this dish stand out are the onions caramelized in niter kibbeh, an astoundingly flavorful spiced clarified butter that’s unlike anything else. This recipe will change you, or at least it will change the way you think about lentils.
Khichdi is a beloved South Asian savory porridge that is equal parts nourishing and comforting. The lentils are creamy and luxurious and wrapped in a warming mix of spices you probably already have in your pantry. Drizzle it with an extra spoonful of warm ghee and pair it with a good book if it’s raining outside.
Savory breakfast lovers, this one’s for you. The curried coconut adds a whole new level of complexity to the classic shakshuka, not that we have any beef with the original. As they say, imitation is the best form of flattery.
Hungry for more? Check out our five tips for cooking with lentils if you need a lentil more advice.