45+ Nourishing January Lentil Recipes for a Healthy Warming Meal

As the chill of January settles in, what better way to nourish your body than with the hearty, protein-packed goodness of lentils?

These tiny legumes are not only versatile and delicious but also incredibly nutritious, making them the perfect choice for winter meals.

Whether you’re looking to create a filling stew, a light salad, or a comforting dish, lentils are the ideal ingredient for any meal of the day.

Packed with fiber, vitamins, and minerals, they help keep you feeling full and satisfied through the cold months.

In this article, we’re sharing over 45 lentil recipes perfect for January—each designed to warm you up, boost your health, and introduce exciting flavors to your winter menu.

From savory lentil soups and stews to creative salads and side dishes, these recipes are sure to keep your meals fresh, healthy, and full of flavor throughout the month.

Let’s dive into these easy-to-make, nutritious lentil dishes that are guaranteed to become your go-to comfort food this January!

45+ Nourishing January Lentil Recipes for a Healthy Warming Meal

January is the perfect time to embrace the warmth and nourishment lentils bring to the table.

These 45+ lentil recipes offer a variety of options to suit every palate and occasion, from hearty soups to flavorful curries and satisfying salads.

By incorporating lentils into your meals, you not only enjoy a boost of protein, fiber, and essential nutrients but also discover new ways to enjoy winter meals without sacrificing flavor or nutrition.

Whether you’re cooking for a family dinner or meal prepping for the week, lentils are a fantastic choice to make your January meals both wholesome and delicious.

So, try out these 45+ lentil recipes, and let this humble legume transform your winter cooking experience.

Stay warm, stay healthy, and enjoy the nourishing comfort of lentils this January!

Spicy January Lentil Soup

This hearty and warming lentil soup is perfect for the cold January days. Packed with vegetables and spiced with cumin, paprika, and a hint of chili, it provides comfort and nutrition. This dish is high in protein, fiber, and essential nutrients, making it both filling and energizing. It’s a one-pot recipe, easy to prepare, and ideal for meal prep during the week.

Ingredients

• 1 cup dried lentils, rinsed
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 1 large carrot, diced
• 2 celery stalks, diced
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1/2 teaspoon chili powder
• 1/4 teaspoon ground turmeric
• 6 cups vegetable broth
• Salt and pepper, to taste
• 1 tablespoon lemon juice
• Fresh cilantro, chopped (optional, for garnish)

Instructions

1. In a large pot, heat the olive oil over medium heat. Add the onion, carrot, and celery, sautéing until softened (about 5 minutes).
2. Add the garlic, cumin, paprika, chili powder, and turmeric, cooking for another minute until fragrant.
3. Stir in the lentils, vegetable broth, salt, and pepper. Bring to a boil, then reduce the heat to a simmer and cook for 30-40 minutes, or until the lentils are tender.
4. Adjust seasoning with salt, pepper, and lemon juice.
5. Serve hot, garnished with fresh cilantro.

The spicy lentil soup is a perfect blend of warmth and spice, offering a full-bodied flavor that will keep you satisfied during chilly January evenings. The depth of flavor from the spices, combined with the earthiness of the lentils, makes this soup a fulfilling meal on its own. It can also be enjoyed with a slice of crusty bread, perfect for dipping.

Lentil and Spinach Curry

A fragrant and filling curry that combines the earthy flavors of lentils with the vibrant and nutritious spinach. This dish is easy to prepare, rich in protein, and packed with antioxidants, making it ideal for a healthy yet comforting meal during the colder January months.

Ingredients

• 1 cup dried lentils, rinsed
• 2 tablespoons coconut oil
• 1 medium onion, finely chopped
• 2 garlic cloves, minced
• 1 tablespoon ginger, grated
• 2 teaspoons ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon turmeric powder
• 1/2 teaspoon ground cinnamon
• 1 can (14 oz) diced tomatoes
• 4 cups fresh spinach
• 1 cup coconut milk
• Salt and pepper, to taste
• Fresh cilantro, chopped (optional)

Instructions

1. In a large pot, heat the coconut oil over medium heat. Add the onion, garlic, and ginger, sautéing until softened (about 5 minutes).
2. Stir in the cumin, coriander, turmeric, and cinnamon, and cook for another minute.
3. Add the lentils and diced tomatoes, then pour in enough water to cover the lentils by about 2 inches. Bring to a boil, reduce the heat, and simmer for 25-30 minutes, or until the lentils are tender.
4. Stir in the coconut milk and spinach, cooking until the spinach wilts and the curry thickens, about 5 minutes.
5. Season with salt and pepper, and garnish with fresh cilantro.

This lentil and spinach curry offers a delightful balance of creamy coconut milk and the robust flavors of the spices. The lentils provide a hearty base, while the spinach adds a fresh, green element that balances the richness of the curry. It’s a satisfying and wholesome meal that will warm you up from the inside out.

January Lentil Salad with Roasted Vegetables

A vibrant and nutrient-packed lentil salad that combines roasted root vegetables with cooked lentils for a filling and satisfying dish. This salad is rich in fiber, protein, and essential vitamins, making it a great option for a healthy January lunch or dinner.

Ingredients

• 1 cup dried green or brown lentils, rinsed
• 2 medium carrots, peeled and chopped
• 1 sweet potato, peeled and diced
• 1 red bell pepper, chopped
• 2 tablespoons olive oil
• 1 teaspoon ground cumin
• Salt and pepper, to taste
• 1/4 cup chopped fresh parsley
• 2 tablespoons balsamic vinegar
• 1 tablespoon Dijon mustard
• 1 tablespoon honey

Instructions

1. Preheat the oven to 400°F (200°C). Toss the carrots, sweet potato, and red bell pepper with 1 tablespoon olive oil, cumin, salt, and pepper. Spread them on a baking sheet and roast for 25-30 minutes, or until tender.
2. While the vegetables are roasting, cook the lentils. In a medium pot, bring 3 cups of water to a boil. Add the lentils, reduce the heat, and simmer for 20-25 minutes, or until tender but still firm. Drain any excess water.
3. In a small bowl, whisk together the remaining olive oil, balsamic vinegar, Dijon mustard, and honey to make the dressing.
4. Once the vegetables are roasted, toss them with the cooked lentils and fresh parsley.
5. Drizzle the dressing over the salad and toss to combine. Adjust seasoning with salt and pepper to taste.

This lentil salad with roasted vegetables is a perfect way to incorporate hearty lentils into your January meals. The roasted vegetables add a smoky sweetness that complements the earthy lentils, while the tangy dressing brings everything together. It’s a versatile dish that can be enjoyed warm or chilled and makes for an excellent meal prep option for busy days.

Lentil and Mushroom Stew

A rich and savory lentil and mushroom stew that’s perfect for the chilly January weather. With earthy mushrooms, tender lentils, and a depth of flavor from thyme and bay leaves, this stew is filling, hearty, and comforting. The umami from the mushrooms pairs beautifully with the lentils, creating a deeply satisfying dish.

Ingredients

• 1 cup green or brown lentils, rinsed
• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 garlic cloves, minced
• 2 cups mushrooms, sliced (cremini or button mushrooms work well)
• 1 teaspoon dried thyme
• 2 bay leaves
• 4 cups vegetable broth
• 1 tablespoon soy sauce (or tamari for gluten-free)
• Salt and pepper, to taste
• Fresh parsley, chopped (optional, for garnish)

Instructions

1. In a large pot, heat olive oil over medium heat. Add the onion and garlic, sautéing until softened (about 5 minutes).
2. Add the mushrooms to the pot and cook, stirring occasionally, until they release their moisture and begin to brown (about 8 minutes).
3. Stir in the thyme, bay leaves, and lentils. Pour in the vegetable broth and soy sauce, bringing it to a boil.
4. Reduce the heat to a simmer and cook for 30-40 minutes, or until the lentils are tender and the stew has thickened.
5. Season with salt and pepper to taste. Garnish with fresh parsley before serving.

This lentil and mushroom stew is perfect for those who enjoy hearty, umami-packed meals. The combination of earthy mushrooms and tender lentils creates a rich, warming stew that will keep you nourished through cold winter nights. The soy sauce adds an extra layer of flavor, making this stew a truly comforting dish.

Lentil and Cabbage Stir-fry

This quick and easy stir-fry combines lentils and cabbage with a flavorful garlic, ginger, and soy sauce marinade. The lentils add protein and fiber, while the cabbage offers a crunchy, refreshing texture. This dish is perfect for a light, healthy meal in the middle of January when you want something nutritious but easy to make.

Ingredients

• 1 cup cooked lentils (green or brown)
• 2 tablespoons sesame oil
• 1 small head of cabbage, shredded
• 2 garlic cloves, minced
• 1 tablespoon fresh ginger, grated
• 2 tablespoons soy sauce
• 1 teaspoon rice vinegar
• 1/2 teaspoon chili flakes (optional)
• 2 green onions, chopped (for garnish)

Instructions

1. Heat sesame oil in a large skillet or wok over medium heat. Add the garlic and ginger, sautéing for about 1 minute until fragrant.
2. Add the shredded cabbage to the skillet and stir-fry for 5-7 minutes, until it begins to soften but still retains some crunch.
3. Stir in the cooked lentils, soy sauce, rice vinegar, and chili flakes (if using). Cook for an additional 3-5 minutes, until the lentils are heated through and the flavors meld together.
4. Garnish with chopped green onions before serving.

This lentil and cabbage stir-fry is a light yet satisfying dish that’s full of flavor and textures. The sautéed cabbage adds a slight crunch, while the lentils make the dish hearty and fulfilling. The soy sauce and vinegar add depth and tang, making this stir-fry a quick and delicious meal that’s perfect for January when you want something healthy but still full of flavor.

Lentil and Butternut Squash Bake

This baked lentil and butternut squash casserole is a comforting and nutritious dish that combines the sweetness of roasted butternut squash with protein-packed lentils. It’s topped with a crispy breadcrumb and cheese topping that adds a wonderful texture contrast. This dish is perfect for a cozy January dinner.

Ingredients

• 1 cup dried green lentils, rinsed
• 2 cups butternut squash, peeled and diced
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 1 teaspoon dried sage
• 1/2 teaspoon ground cinnamon
• 2 cups vegetable broth
• 1/4 cup grated Parmesan cheese
• 1/4 cup breadcrumbs
• Salt and pepper, to taste

Instructions

1. Preheat the oven to 375°F (190°C). Toss the butternut squash with olive oil, salt, and pepper, then spread it on a baking sheet. Roast for 25-30 minutes, or until tender.
2. While the squash is roasting, cook the lentils in a medium pot with vegetable broth over medium heat. Simmer for 20-25 minutes, or until the lentils are tender. Drain any excess liquid.
3. In a skillet, sauté the onion and garlic in olive oil until softened (about 5 minutes). Stir in the roasted butternut squash, cooked lentils, sage, cinnamon, salt, and pepper. Mix well.
4. Transfer the mixture into a greased baking dish. Sprinkle the Parmesan cheese and breadcrumbs evenly on top.
5. Bake for 20 minutes, or until the top is golden and crispy.

This lentil and butternut squash bake is the perfect balance of savory and sweet. The combination of roasted squash and lentils makes this dish hearty and satisfying, while the breadcrumb and cheese topping adds a delightful crunch. It’s an ideal recipe for a nourishing winter meal, offering both comfort and nutrition in one delicious dish.

Lentil and Beetroot Salad

This vibrant lentil and beetroot salad is not only packed with flavor but also offers a boost of nutrients, making it perfect for a refreshing January lunch or dinner. The earthy beets pair wonderfully with the tender lentils, and the tangy dressing ties everything together. This salad is rich in fiber, antioxidants, and vitamins, offering a healthy and satisfying option for any meal.

Ingredients

• 1 cup cooked green or brown lentils
• 2 medium beets, roasted and peeled
• 1 small red onion, thinly sliced
• 1 tablespoon olive oil
• 1 tablespoon balsamic vinegar
• 1 teaspoon Dijon mustard
• 1 tablespoon honey
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)
• Feta cheese, crumbled (optional)

Instructions

1. Roast the beets by wrapping them in foil and baking them at 400°F (200°C) for about 45 minutes, or until tender. Let them cool before peeling and cutting into cubes.
2. In a large bowl, combine the cooked lentils, roasted beets, and thinly sliced red onion.
3. In a small bowl, whisk together the olive oil, balsamic vinegar, Dijon mustard, honey, salt, and pepper to create the dressing.
4. Pour the dressing over the salad and toss gently to combine.
5. Garnish with fresh parsley and crumbled feta cheese (if using) before serving.

This lentil and beetroot salad is both colorful and nutritious, making it an excellent option for a light, yet filling January dish. The sweet, earthy beets contrast beautifully with the slightly nutty lentils, while the tangy dressing adds a refreshing brightness. The addition of feta cheese enhances the flavor profile, but the salad is equally delicious without it.

Lentil and Potato Stew

This hearty lentil and potato stew is perfect for a cozy winter meal. The creamy potatoes and tender lentils create a filling dish that’s both satisfying and nutritious. Flavored with garlic, thyme, and a touch of smoked paprika, this stew offers a comforting balance of flavors to keep you warm during the coldest January days.

Ingredients

• 1 cup green or brown lentils, rinsed
• 2 medium potatoes, peeled and diced
• 2 tablespoons olive oil
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 1 teaspoon dried thyme
• 1/2 teaspoon smoked paprika
• 4 cups vegetable broth
• Salt and pepper, to taste
• Fresh thyme sprigs (optional, for garnish)

Instructions

1. Heat olive oil in a large pot over medium heat. Add the onion and garlic and sauté until softened (about 5 minutes).
2. Stir in the thyme and smoked paprika, cooking for another minute to release their aromas.
3. Add the lentils, diced potatoes, and vegetable broth. Bring the mixture to a boil, then reduce the heat to a simmer.
4. Cook for 30-40 minutes, or until the lentils and potatoes are tender.
5. Season with salt and pepper to taste and garnish with fresh thyme sprigs before serving.

This lentil and potato stew is a comforting and hearty dish that combines the creamy texture of potatoes with the hearty protein of lentils. The addition of smoked paprika and thyme gives it a lovely depth of flavor that will keep you coming back for more. It’s the ultimate winter stew to warm you up from the inside out, making it an excellent choice for January dinners.

Lentil and Kale Soup

This nutritious lentil and kale soup is the perfect winter dish, providing a comforting yet healthy option to help you stay energized throughout the day. The combination of lentils, fiber-rich kale, and warming spices makes for a nutrient-packed soup that’s not only satisfying but also full of flavor.

Ingredients

• 1 cup dried green or brown lentils, rinsed
• 4 cups vegetable broth
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 2 carrots, diced
• 2 celery stalks, diced
• 1 bunch kale, stems removed and leaves chopped
• 1 teaspoon dried thyme
• 1/2 teaspoon ground cumin
• 1/4 teaspoon ground turmeric
• Salt and pepper, to taste
• 1 tablespoon lemon juice (optional)

Instructions

1. In a large pot, heat olive oil over medium heat. Add the onion, garlic, carrots, and celery, cooking until softened (about 5 minutes).
2. Stir in the thyme, cumin, and turmeric, cooking for another minute.
3. Add the lentils and vegetable broth, bringing the mixture to a boil. Once boiling, reduce the heat and let it simmer for 30 minutes or until the lentils are tender.
4. Stir in the chopped kale and cook for an additional 5-10 minutes until the kale wilts.
5. Season with salt and pepper to taste, and add lemon juice for a touch of brightness, if desired.

This lentil and kale soup is a perfect balance of hearty lentils and nutrient-packed kale. The warm spices add depth and richness to the soup, while the kale provides a refreshing, slightly bitter contrast to the earthy lentils. It’s a wholesome, filling dish that’s perfect for cold January nights and a great way to incorporate more greens into your winter meals.

Lentil and Sweet Potato Shepherd’s Pie

This comforting and nutritious lentil and sweet potato shepherd’s pie is a twist on the classic. With a hearty lentil filling, packed with vegetables and rich flavors, topped with creamy mashed sweet potatoes, this dish is a satisfying and warming meal perfect for January. It’s also a great option for those looking to enjoy a vegetarian take on a traditional meat pie.

Ingredients

• 1 cup green or brown lentils, rinsed
• 2 medium sweet potatoes, peeled and cubed
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 2 medium carrots, diced
• 1 cup frozen peas
• 1 teaspoon dried rosemary
• 1/2 teaspoon ground thyme
• 4 cups vegetable broth
• Salt and pepper, to taste
• 1/4 cup milk (or dairy-free alternative)
• 2 tablespoons butter (or plant-based butter)

Instructions

1. Preheat the oven to 375°F (190°C).
2. Cook the sweet potatoes in boiling water for 15-20 minutes, or until tender. Drain and mash with milk, butter, salt, and pepper until smooth. Set aside.
3. In a large skillet, heat olive oil over medium heat. Add the onion and garlic, sautéing until softened (about 5 minutes).
4. Add the carrots, peas, rosemary, thyme, and lentils to the skillet. Stir to combine and cook for 2 minutes.
5. Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat and simmer for 25-30 minutes, or until the lentils are tender and the mixture thickens.
6. Transfer the lentil mixture to a greased baking dish and spread the mashed sweet potatoes evenly over the top.
7. Bake for 20 minutes, or until the top is golden and slightly crisp.

This lentil and sweet potato shepherd’s pie is an indulgent yet healthy meal that is perfect for cozy January nights. The creamy mashed sweet potatoes add a naturally sweet flavor that contrasts beautifully with the savory lentil filling. It’s a comforting and filling dish that’s not only delicious but also packed with nutrients from both the lentils and vegetables.

Lentil and Tomato Curry

This flavorful lentil and tomato curry is an easy-to-make dish that’s full of rich, warming spices. The combination of lentils and tomatoes creates a delicious, hearty curry that’s perfect for January when you crave something warming and satisfying. It’s a great option for a quick weeknight dinner and pairs perfectly with rice or naan.

Ingredients

• 1 cup dried red lentils, rinsed
• 1 tablespoon vegetable oil
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 1 tablespoon grated ginger
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon garam masala
• 1 can (14 oz) diced tomatoes
• 4 cups vegetable broth
• Salt and pepper, to taste
• Fresh cilantro, chopped (for garnish)

Instructions

1. Heat vegetable oil in a large pot over medium heat. Add the onion, garlic, and ginger, sautéing until softened (about 5 minutes).
2. Stir in the cumin, coriander, turmeric, and garam masala, cooking for another minute until fragrant.
3. Add the lentils, diced tomatoes, and vegetable broth. Bring to a boil, then reduce the heat and simmer for 25-30 minutes, or until the lentils are soft and the curry has thickened.
4. Season with salt and pepper to taste.
5. Garnish with fresh cilantro before serving.

This lentil and tomato curry is packed with flavor from the warm spices and rich tomatoes. The lentils absorb all the spices, creating a creamy texture and a deeply satisfying flavor. It’s a simple yet delicious dish that’s perfect for a quick and easy meal during the colder months, and it pairs wonderfully with rice or flatbread.

Lentil and Zucchini Fritters

These crispy and flavorful lentil and zucchini fritters are a great way to enjoy lentils in a new and exciting form. With grated zucchini adding moisture and texture, these fritters are crispy on the outside and tender on the inside. They make a perfect appetizer or light main course for a January meal.

Ingredients

• 1 cup cooked green lentils
• 1 medium zucchini, grated
• 1/4 cup breadcrumbs
• 1 egg
• 1/4 teaspoon ground cumin
• 1/4 teaspoon ground paprika
• Salt and pepper, to taste
• 2 tablespoons olive oil (for frying)
• Fresh parsley, chopped (for garnish)
• Yogurt or tahini (optional, for serving)

Instructions

1. Place the grated zucchini in a clean kitchen towel and squeeze out excess moisture.
2. In a large bowl, mash the cooked lentils with a fork or potato masher. Stir in the grated zucchini, breadcrumbs, egg, cumin, paprika, salt, and pepper. Mix well until the ingredients are combined.
3. Heat olive oil in a skillet over medium heat. Shape the lentil mixture into small patties and fry in batches, cooking each side for 3-4 minutes until golden and crispy.
4. Remove the fritters from the skillet and place them on paper towels to drain any excess oil.
5. Serve warm, garnished with fresh parsley and a side of yogurt or tahini if desired.

These lentil and zucchini fritters are a great way to incorporate more plant-based protein into your diet while enjoying a crunchy, flavorful dish. The lentils provide a hearty base, while the zucchini adds moisture and a mild, fresh flavor. These fritters are perfect for serving as a light dinner or as part of a larger spread during the winter months.

Lentil and Spinach Stuffed Peppers

These vibrant and flavorful lentil and spinach stuffed peppers make for a healthy, satisfying meal perfect for the colder months. Filled with a savory combination of lentils, spinach, and spices, these peppers are then baked to perfection, offering a delicious balance of textures and flavors. They are great for meal prep or serving as a main dish for a January dinner.

Ingredients

• 4 large bell peppers, tops cut off and seeds removed
• 1 cup cooked green or brown lentils
• 2 cups fresh spinach, chopped
• 1/2 cup cooked quinoa or rice (optional for extra texture)
• 1 tablespoon olive oil
• 1 small onion, chopped
• 2 garlic cloves, minced
• 1 teaspoon dried oregano
• 1 teaspoon ground cumin
• 1/2 teaspoon ground paprika
• Salt and pepper, to taste
• 1/2 cup shredded cheese (optional, for topping)
• Fresh cilantro or parsley, chopped (for garnish)

Instructions

1. Preheat the oven to 375°F (190°C).
2. In a skillet, heat olive oil over medium heat. Add the onion and garlic, cooking for 5 minutes, until softened.
3. Stir in the cumin, paprika, and oregano, cooking for another minute.
4. Add the cooked lentils, spinach, and quinoa (if using) to the skillet. Cook until the spinach wilts and everything is well combined. Season with salt and pepper to taste.
5. Stuff the mixture into each bell pepper, pressing it down lightly.
6. If desired, top with shredded cheese and place the stuffed peppers in a baking dish.
7. Cover with foil and bake for 25-30 minutes, until the peppers are tender. Remove the foil and bake for an additional 5 minutes if using cheese.
8. Garnish with fresh cilantro or parsley before serving.

These lentil and spinach stuffed peppers are a nutrient-packed, satisfying meal that’s both filling and flavorful. The combination of earthy lentils and sautéed spinach inside the sweet bell peppers creates a lovely contrast of flavors, while the optional cheese adds a creamy finish. This dish is perfect for those looking for a hearty vegetarian dinner in January.

Lentil and Carrot Patties

These crispy lentil and carrot patties are a great option for a light yet filling January meal. Packed with plant-based protein and beta-carotene from the carrots, these patties are crispy on the outside and tender on the inside. They make for an excellent lunch or snack, especially when paired with a fresh salad or a side of yogurt.

Ingredients

• 1 cup cooked lentils (green or brown)
• 2 medium carrots, grated
• 1/2 small onion, finely chopped
• 2 tablespoons breadcrumbs
• 1 egg
• 1 teaspoon ground cumin
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon garlic powder
• Salt and pepper, to taste
• 2 tablespoons olive oil (for frying)
• Fresh cilantro, chopped (for garnish)
• Yogurt or tahini (optional, for dipping)

Instructions

1. In a large bowl, mash the cooked lentils with a fork or potato masher until mostly mashed, with some whole lentils remaining for texture.
2. Stir in the grated carrots, chopped onion, breadcrumbs, egg, cumin, turmeric, garlic powder, salt, and pepper. Mix until everything is combined.
3. Shape the mixture into small patties, about 2-3 inches in diameter.
4. Heat olive oil in a skillet over medium heat. Fry the patties in batches, cooking each side for 4-5 minutes until golden brown and crispy.
5. Remove the patties from the skillet and place them on paper towels to drain any excess oil.
6. Serve warm, garnished with fresh cilantro and a side of yogurt or tahini if desired.

These lentil and carrot patties are a perfect balance of protein and vegetables, offering a light yet satisfying meal. The carrots add a touch of sweetness, while the spices bring warmth and depth of flavor to the patties. They’re versatile enough to be served as a main dish or as part of a larger spread.

Lentil and Tomato Stew

This hearty lentil and tomato stew is the ultimate comfort food for January, providing a rich, savory base of lentils and tomatoes, enhanced with garlic and herbs. The combination of lentils and tomatoes creates a flavorful, filling dish that can easily be made ahead and enjoyed throughout the week. It’s a simple yet nourishing meal, perfect for a cozy winter evening.

Ingredients

• 1 cup dried green or brown lentils, rinsed
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 2 cans (14 oz each) diced tomatoes
• 4 cups vegetable broth
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1/2 teaspoon smoked paprika
• Salt and pepper, to taste
• Fresh basil, chopped (for garnish)

Instructions

1. Heat olive oil in a large pot over medium heat. Add the onion and garlic, cooking until softened (about 5 minutes).
2. Stir in the basil, oregano, and smoked paprika, cooking for another minute.
3. Add the lentils, diced tomatoes, and vegetable broth to the pot. Bring to a boil, then reduce the heat and simmer for 30-35 minutes, or until the lentils are tender.
4. Season with salt and pepper to taste.
5. Garnish with fresh basil before serving.

This lentil and tomato stew is a simple, flavorful dish that’s perfect for a cozy January meal. The lentils soak up the flavors of the tomatoes and herbs, creating a rich, hearty stew that’s both comforting and nourishing. It’s an easy-to-make, nutritious meal that will warm you up on even the coldest days.

Note: More recipes​ are coming soon!