50+ Easy and Hearty Winter Lentil Recipes for Comforting Meals

As the chill of winter settles in, there’s nothing quite like a warm, hearty meal to bring comfort and nourishment.

Lentils are the perfect ingredient for this season, offering not only warmth but also a wealth of nutrients.

Packed with protein, fiber, and essential vitamins, lentils are versatile and affordable, making them a staple in many kitchens.

Whether you’re a seasoned lentil lover or just starting to explore their culinary possibilities, our collection of over 50 winter lentil recipes is here to inspire you.

From cozy soups and stews to flavorful casseroles and salads, these recipes are designed to warm you up from the inside out while delighting your taste buds.

Join us as we delve into the world of lentils, discovering innovative ways to incorporate them into your winter meals.

50+ Easy and Hearty Winter Lentil Recipes for Comforting Meals

Incorporating lentils into your winter cooking not only adds flavor and texture but also boosts the nutritional value of your meals.

With over 50 diverse lentil recipes to choose from, you have an abundance of options to keep your winter dining exciting and satisfying.

Whether you’re looking for a quick weeknight dinner or an impressive dish for entertaining, lentils can be the star of the show.

So, gather your ingredients, roll up your sleeves, and enjoy the process of cooking with these nutritious legumes.

Embrace the season and explore the warmth and comfort that winter lentil recipes can bring to your table!

Winter Lentil Stew with Root Vegetables

This hearty winter lentil stew is a perfect comfort food for chilly days. Packed with protein-rich lentils and nutrient-dense root vegetables like carrots, parsnips, and sweet potatoes, this stew is not only filling but also incredibly nutritious. It’s a one-pot meal that warms you from the inside out, making it ideal for cozy family dinners.

Ingredients:

• 1 cup green or brown lentils, rinsed
• 2 tablespoons olive oil
• 1 onion, diced
• 3 cloves garlic, minced
• 2 carrots, diced
• 2 parsnips, diced
• 1 sweet potato, peeled and cubed
• 1 can (14 oz) diced tomatoes
• 6 cups vegetable broth
• 2 teaspoons thyme
• 2 bay leaves
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the diced onion and garlic, and sauté until the onion becomes translucent, about 5 minutes.
2. Add the carrots, parsnips, and sweet potato, and cook for another 5 minutes, stirring occasionally.
3. Stir in the rinsed lentils, diced tomatoes (with their juice), vegetable broth, thyme, bay leaves, salt, and pepper. Bring the mixture to a boil.
4. Once boiling, reduce the heat to low, cover the pot, and let it simmer for about 30-40 minutes or until the lentils and vegetables are tender.
5. Remove the bay leaves, adjust seasoning if necessary, and serve hot, garnished with fresh parsley.

This winter lentil stew not only provides warmth and comfort but also delivers a myriad of health benefits. Lentils are high in fiber and protein, making this dish a fantastic vegetarian option. The combination of root vegetables enhances the flavors, creating a satisfying meal that your whole family will love. Feel free to customize the vegetables based on what you have on hand; this stew is wonderfully versatile.

Spicy Lentil and Kale Soup

This spicy lentil and kale soup is a delightful blend of flavors and textures, perfect for warming up during the colder months. The lentils add a robust base, while the kale provides a hearty bite. A hint of spice from chili powder and cumin takes this soup to the next level, making it a comforting yet invigorating dish.

Ingredients:

• 1 cup red lentils, rinsed
• 2 tablespoons olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 carrots, diced
• 2 celery stalks, diced
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 6 cups vegetable broth
• 2 cups chopped kale, stems removed
• Juice of 1 lemon
• Salt and pepper to taste
• Optional: Crushed red pepper flakes for extra heat

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic, and sauté until the onion is soft and translucent.
2. Add the carrots and celery, cooking for about 5 minutes. Stir in the cumin and chili powder, allowing the spices to bloom for about a minute.
3. Add the rinsed red lentils and vegetable broth to the pot, bringing it to a boil. Reduce the heat and let it simmer for 20 minutes or until the lentils are tender.
4. Stir in the chopped kale and cook for an additional 5 minutes, until the kale is wilted.
5. Finish by squeezing in the lemon juice and seasoning with salt, pepper, and crushed red pepper flakes if desired.

This spicy lentil and kale soup is not just filling; it’s also packed with nutrients and flavor. The vibrant green kale adds a beautiful color and is a great source of vitamins A, C, and K. The warming spices create a comforting experience, making this soup a fantastic option for winter gatherings or as a quick weeknight meal. Plus, it’s easy to make in large batches, so you can enjoy leftovers throughout the week!

Creamy Lentil and Mushroom Risotto

This creamy lentil and mushroom risotto is a comforting, indulgent dish that elevates lentils to new heights. The combination of earthy mushrooms, creamy texture, and the nuttiness of lentils makes it a perfect winter meal. It’s a wonderful vegetarian option that’s rich in flavor and sure to impress.

Ingredients:

• 1 cup Arborio rice
• 1 cup green or brown lentils, rinsed
• 2 tablespoons olive oil
• 1 onion, finely chopped
• 3 cloves garlic, minced
• 8 oz mushrooms, sliced (cremini or button mushrooms)
• 4 cups vegetable broth
• 1 cup white wine (optional)
• ½ cup grated Parmesan cheese
• Salt and pepper to taste
• Fresh thyme or parsley for garnish

Instructions:

1. In a medium pot, bring the vegetable broth to a simmer. Keep it warm over low heat.
2. In a large skillet, heat the olive oil over medium heat. Add the chopped onion and garlic, cooking until soft and fragrant, about 5 minutes.
3. Stir in the sliced mushrooms and cook until they release their juices and begin to brown, about 5-7 minutes.
4. Add the Arborio rice to the skillet, stirring to coat the grains in the oil and toast them slightly for 2-3 minutes.
5. Pour in the white wine, if using, and stir until it is mostly absorbed. Gradually add the warm vegetable broth, one ladle at a time, stirring constantly. Allow the rice to absorb the broth before adding more.
6. After about 15 minutes, add the rinsed lentils to the risotto. Continue to stir and add broth until the rice is creamy and cooked to al dente, approximately 20-25 minutes total.
7. Remove from heat, stir in the Parmesan cheese, and season with salt and pepper. Garnish with fresh thyme or parsley before serving.

This creamy lentil and mushroom risotto is not only decadent but also provides a satisfying meal for cold winter nights. The lentils boost the protein content while adding a lovely texture, and the mushrooms contribute an umami flavor that pairs beautifully with the creamy rice. This dish is perfect for a special occasion or when you want to treat yourself to something comforting yet sophisticated. Plus, it’s an excellent way to enjoy the benefits of legumes in a gourmet style!

Lentil and Butternut Squash Curry

This vibrant lentil and butternut squash curry is a deliciously warming dish perfect for winter evenings. The creamy texture of the squash combined with the earthy lentils and aromatic spices creates a rich and satisfying meal that can easily be enjoyed on its own or served over rice or quinoa. It’s a fantastic option for anyone looking to embrace plant-based cooking during the colder months.

Ingredients:

• 1 cup red lentils, rinsed
• 1 medium butternut squash, peeled and cubed
• 1 onion, diced
• 3 cloves garlic, minced
• 1 tablespoon ginger, grated
• 1 can (14 oz) coconut milk
• 2 cups vegetable broth
• 2 tablespoons curry powder
• 1 teaspoon turmeric
• 1 teaspoon cumin
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. In a large pot, heat a tablespoon of oil over medium heat. Add the diced onion and sauté until it becomes translucent, about 5 minutes. Add the garlic and ginger, cooking for an additional 1-2 minutes until fragrant.
2. Stir in the curry powder, turmeric, and cumin, allowing the spices to toast for about 1 minute.
3. Add the cubed butternut squash, rinsed lentils, coconut milk, and vegetable broth. Bring the mixture to a boil.
4. Once boiling, reduce the heat to low, cover the pot, and let it simmer for about 25-30 minutes, or until the lentils and squash are tender.
5. Season with salt and pepper to taste. Serve hot, garnished with fresh cilantro.

This lentil and butternut squash curry is not only a feast for the senses but also a powerhouse of nutrition. The combination of lentils and squash provides a hearty dose of fiber, vitamins, and minerals. With its delightful blend of spices and creamy texture, this curry offers a perfect way to warm up during winter. Serve it with rice or naan for a complete meal that’s sure to please everyone at the table.

Lentil and Spinach Stuffed Peppers

These lentil and spinach stuffed peppers are a colorful and nutritious winter dish that showcases the versatility of lentils. The combination of lentils, spinach, and spices makes for a flavorful filling that pairs perfectly with sweet bell peppers. Baked until tender, this dish is not only visually appealing but also packed with protein and fiber.

Ingredients:

• 4 large bell peppers (any color)
• 1 cup cooked green or brown lentils
• 2 cups fresh spinach, chopped
• 1 cup cooked quinoa (optional)
• 1 onion, diced
• 2 cloves garlic, minced
• 1 teaspoon smoked paprika
• 1 teaspoon Italian seasoning
• 1 cup diced tomatoes (fresh or canned)
• Salt and pepper to taste
• Olive oil for drizzling

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Cut the tops off the bell peppers and remove the seeds. Arrange them upright in a baking dish.
3. In a skillet, heat a tablespoon of olive oil over medium heat. Add the diced onion and garlic, cooking until softened, about 5 minutes.
4. Stir in the cooked lentils, spinach, quinoa (if using), smoked paprika, Italian seasoning, and diced tomatoes. Cook until the spinach is wilted and everything is heated through. Season with salt and pepper to taste.
5. Spoon the lentil mixture into the hollowed bell peppers, packing them tightly. Drizzle a little olive oil on top of each pepper.
6. Cover the baking dish with foil and bake for 30 minutes. Remove the foil and bake for an additional 10-15 minutes, until the peppers are tender.

These lentil and spinach stuffed peppers are a delightful way to incorporate more vegetables and legumes into your winter meals. The sweet bell peppers provide a perfect vessel for the savory filling, making this dish both nutritious and satisfying. It’s great for meal prep as you can make them ahead of time and simply reheat them when ready to serve. This recipe is not only easy to prepare but also offers endless variations; you can customize the filling with your favorite ingredients and spices!

Lentil Shepherd’s Pie

This lentil shepherd’s pie is a comforting twist on the traditional meat-based version, perfect for winter evenings. With a hearty lentil filling topped with creamy mashed potatoes, this dish is both satisfying and nutritious. It’s a great way to enjoy a classic comfort food while incorporating more plant-based ingredients into your diet.

Ingredients:

• 1 cup green or brown lentils, rinsed
• 2 tablespoons olive oil
• 1 onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 1 teaspoon thyme
• 1 teaspoon rosemary
• 2 cups vegetable broth
• 2 tablespoons tomato paste
• Salt and pepper to taste
• 4 cups mashed potatoes (homemade or store-bought)
• Fresh parsley for garnish

Instructions:

1. Preheat the oven to 400°F (200°C).
2. In a large skillet, heat the olive oil over medium heat. Add the diced onion, carrots, and celery, cooking until softened, about 5-7 minutes. Stir in the garlic, thyme, and rosemary, cooking for an additional minute.
3. Add the rinsed lentils, vegetable broth, and tomato paste to the skillet. Bring to a boil, then 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.
4. Pour the lentil mixture into a baking dish, spreading it evenly. Top with the mashed potatoes, smoothing them out with a spatula.
5. Bake in the preheated oven for 20-25 minutes, or until the top is golden and crispy.
6. Remove from the oven, let cool slightly, and garnish with fresh parsley before serving.

This lentil shepherd’s pie is not only a delicious and hearty meal but also a wonderful way to enjoy the goodness of lentils in a comforting dish. The combination of earthy lentils and savory vegetables provides a rich flavor profile, while the creamy mashed potato topping adds a comforting texture. This recipe is perfect for meal prepping, and leftovers can easily be reheated for a quick lunch or dinner. Enjoy this warming dish on a chilly winter night with your loved ones for a satisfying family meal!

Lentil and Carrot Salad with Lemon-Tahini Dressing

This refreshing lentil and carrot salad is a bright and nutritious option for winter lunches or side dishes. Packed with protein from lentils and vibrant colors from fresh carrots, this salad is drizzled with a creamy lemon-tahini dressing that adds a delightful tang. It’s not only satisfying but also a great way to incorporate healthy ingredients into your diet during the colder months.

Ingredients:

• 1 cup green or brown lentils, rinsed and cooked
• 2 large carrots, grated or julienned
• 1/2 red onion, finely chopped
• 1/4 cup fresh parsley, chopped
• 1/4 cup tahini
• Juice of 1 lemon
• 2 tablespoons olive oil
• 1 tablespoon maple syrup or honey
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the cooked lentils, grated carrots, red onion, and parsley.
2. In a separate small bowl, whisk together the tahini, lemon juice, olive oil, maple syrup (or honey), salt, and pepper until smooth and creamy.
3. Pour the dressing over the lentil mixture and toss to combine. Adjust seasoning if necessary.
4. Let the salad sit for at least 15 minutes before serving to allow the flavors to meld.

This lentil and carrot salad with lemon-tahini dressing is a delightful blend of flavors and textures, making it a perfect addition to your winter meal rotation. The nuttiness of the tahini complements the earthy lentils and sweet carrots, creating a balanced dish that’s both refreshing and hearty. Enjoy it as a standalone meal or as a side dish with roasted vegetables or grilled protein for a well-rounded dinner. It’s a fantastic option for meal prep, as the flavors only improve when stored in the refrigerator overnight.

Lentil and Potato Curry

This lentil and potato curry is a comforting and hearty dish that embodies the warmth of winter spices. The combination of tender lentils and creamy potatoes makes for a satisfying meal that can easily be paired with rice or naan. With aromatic spices and a rich sauce, this curry is a fantastic way to enjoy a filling vegetarian dish during the colder months.

Ingredients:

• 1 cup red lentils, rinsed
• 2 medium potatoes, peeled and diced
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon ginger, grated
• 1 can (14 oz) coconut milk
• 2 cups vegetable broth
• 2 tablespoons curry powder
• 1 teaspoon turmeric
• 1 teaspoon cumin
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. In a large pot, heat a tablespoon of oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Stir in the garlic and ginger, cooking for another minute until fragrant.
2. Add the curry powder, turmeric, and cumin, cooking for another minute to allow the spices to bloom.
3. Stir in the diced potatoes, rinsed lentils, coconut milk, and vegetable broth. Bring the mixture to a boil.
4. Reduce the heat to low, cover, and let it simmer for about 25-30 minutes, or until the lentils and potatoes are tender.
5. Season with salt and pepper to taste. Serve hot, garnished with fresh cilantro.

This lentil and potato curry is a delightful way to enjoy the comforting flavors of winter spices while packing in the nutrition from lentils and potatoes. The creaminess of the coconut milk adds richness to the dish, while the spices create a warm, inviting aroma that fills your kitchen. This curry is not only easy to prepare but also makes excellent leftovers, as the flavors deepen overnight. Serve it with rice or naan for a complete meal that the whole family will love!

Lentil and Broccoli Cheese Bake

This lentil and broccoli cheese bake is a hearty and comforting dish that combines nutritious ingredients into a delicious casserole. With layers of lentils, tender broccoli, and a creamy cheese sauce, this bake is sure to become a favorite for winter gatherings. It’s a delightful way to incorporate more vegetables and legumes into your meals while satisfying those cheesy cravings.

Ingredients:

• 1 cup green or brown lentils, rinsed and cooked
• 2 cups broccoli florets, steamed
• 1 onion, diced
• 3 cloves garlic, minced
• 1 cup shredded cheddar cheese (or your favorite cheese)
• 1 cup milk (dairy or plant-based)
• 1 tablespoon flour (for thickening)
• 1 teaspoon mustard powder
• Salt and pepper to taste
• Olive oil for drizzling
• Fresh breadcrumbs for topping (optional)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a skillet, heat a tablespoon of olive oil over medium heat. Add the diced onion and garlic, sautéing until softened, about 5 minutes.
3. In a large mixing bowl, combine the cooked lentils, steamed broccoli, sautéed onion and garlic, milk, flour, mustard powder, and half of the shredded cheese. Season with salt and pepper, mixing well to combine.
4. Transfer the mixture to a greased baking dish. Top with the remaining cheese and optional breadcrumbs for added texture.
5. Bake in the preheated oven for 25-30 minutes or until the cheese is melted and bubbly, and the top is golden brown.
6. Let it cool slightly before serving.

This lentil and broccoli cheese bake is not only a comforting winter dish but also a great way to sneak in some veggies while enjoying the cheesy goodness. The combination of lentils and broccoli provides a nutritious base, while the creamy cheese sauce ties everything together beautifully. It’s perfect for family meals or potlucks, and the leftovers can be easily reheated for a quick lunch. Enjoy this dish as a standalone meal or pair it with a simple side salad for a complete dinner experience!

Lentil and Mushroom Stroganoff

This lentil and mushroom stroganoff offers a plant-based twist on the classic comfort food, making it perfect for cold winter nights. The rich and creamy sauce, combined with tender lentils and earthy mushrooms, creates a satisfying dish that can be served over pasta, rice, or even mashed potatoes. This recipe is not only comforting but also packs a nutritious punch with protein and fiber from the lentils.

Ingredients:

• 1 cup green or brown lentils, rinsed and cooked
• 8 oz mushrooms, sliced (button or cremini)
• 1 onion, diced
• 3 cloves garlic, minced
• 1 tablespoon olive oil
• 2 tablespoons flour
• 1 cup vegetable broth
• 1 cup coconut milk or dairy cream
• 1 tablespoon soy sauce or tamari
• 1 teaspoon paprika
• Salt and pepper to taste
• Fresh parsley for garnish
• Cooked pasta or rice for serving

Instructions:

1. In a large skillet, heat olive oil over medium heat. Add the diced onion and garlic, cooking until softened, about 5 minutes.
2. Add the sliced mushrooms to the skillet and sauté until they release their moisture and become tender, about 5-7 minutes.
3. Sprinkle the flour over the mushroom mixture, stirring well to coat. Gradually pour in the vegetable broth and coconut milk, stirring continuously to avoid lumps.
4. Add the cooked lentils, soy sauce, paprika, salt, and pepper. Stir everything together and let it simmer for about 10 minutes until the sauce thickens.
5. Serve over cooked pasta or rice, garnished with fresh parsley.

This lentil and mushroom stroganoff is a delightful dish that brings warmth and comfort to your winter table. The combination of lentils and mushrooms creates a hearty filling that rivals traditional meat-based stroganoff, while the creamy sauce envelops everything in a rich, savory flavor. Perfect for a cozy family dinner or as a meal prep option, this dish can be made ahead and stored for quick reheating. Enjoy it with a side of crusty bread to soak up the delicious sauce!

Lentil and Sweet Potato Shepherd’s Pie

This lentil and sweet potato shepherd’s pie is a nutritious and hearty twist on the traditional shepherd’s pie. The sweet potatoes provide a naturally sweet and creamy topping, while the savory lentil filling is packed with vegetables and flavor. It’s a comforting and filling dish that is perfect for cold winter nights and can easily serve a crowd.

Ingredients:

• 1 cup green or brown lentils, rinsed and cooked
• 2 medium sweet potatoes, peeled and diced
• 1 onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 1 cup vegetable broth
• 2 tablespoons tomato paste
• 1 teaspoon thyme
• 1 teaspoon rosemary
• Salt and pepper to taste
• Olive oil for drizzling

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Boil the diced sweet potatoes in a pot of salted water until tender, about 15 minutes. Drain and mash until smooth. Set aside.
3. In a skillet, heat a tablespoon of olive oil over medium heat. Add the diced onion, carrots, and celery, cooking until softened, about 5-7 minutes. Stir in the garlic, cooking for an additional minute.
4. Add the cooked lentils, vegetable broth, tomato paste, thyme, rosemary, salt, and pepper to the skillet. Cook for about 5 minutes, allowing the flavors to meld.
5. Transfer the lentil mixture to a baking dish and top with the mashed sweet potatoes, spreading them evenly.
6. Bake in the preheated oven for about 25-30 minutes, or until the top is slightly golden.

This lentil and sweet potato shepherd’s pie is a wonderful way to enjoy the comforting flavors of winter while nourishing your body with wholesome ingredients. The combination of lentils and vegetables provides a hearty filling, while the sweet potato topping adds a lovely sweetness and creaminess. It’s perfect for serving at gatherings or family dinners, and the leftovers can easily be reheated for a quick and satisfying meal. Enjoy it with a side of green salad for a well-rounded winter dinner!

Lentil and Kale Soup

This lentil and kale soup is a hearty and wholesome dish that is perfect for warming up on chilly winter days. Packed with lentils, kale, and a variety of vegetables, this soup is not only delicious but also incredibly nutritious. It’s an easy, one-pot meal that can be made in under an hour and is perfect for meal prep or cozy dinners at home.

Ingredients:

• 1 cup green or brown lentils, rinsed
• 4 cups vegetable broth
• 2 cups kale, chopped
• 1 onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 1 teaspoon cumin
• 1 teaspoon paprika
• Salt and pepper to taste
• Olive oil for sautéing
• Lemon wedges for serving (optional)

Instructions:

1. In a large pot, heat a tablespoon of olive oil over medium heat. Add the diced onion, carrots, and celery, sautéing until softened, about 5-7 minutes. Add the garlic and cook for another minute until fragrant.
2. Stir in the rinsed lentils, vegetable broth, cumin, paprika, salt, and pepper. Bring the mixture to a boil, then reduce the heat and simmer for about 30 minutes, or until the lentils are tender.
3. Add the chopped kale to the pot, cooking for an additional 5 minutes until the kale is wilted.
4. Adjust seasoning to taste and serve hot, with lemon wedges on the side for squeezing over the soup.

This lentil and kale soup is a nourishing and satisfying dish that encapsulates the essence of winter comfort food. The lentils provide a hearty base, while the kale adds a burst of color and nutrition. The spices enhance the flavors, making it a warming meal that is both delicious and good for you. It’s perfect for batch cooking and freezes well, so you can enjoy it on busy nights. Serve it with crusty bread or a side salad for a complete meal that will keep you cozy all winter long!

Lentil and Spinach Stuffed Bell Peppers

These lentil and spinach stuffed bell peppers are a vibrant and nutritious winter dish that combines the earthiness of lentils with the fresh flavors of spinach and spices. Perfect for a cozy family dinner, these stuffed peppers are not only filling but also visually appealing, making them a great choice for entertaining or meal prep.

Ingredients:

• 4 large bell peppers (any color)
• 1 cup cooked lentils (green or brown)
• 2 cups fresh spinach, chopped
• 1 cup cooked quinoa or rice
• 1 can (14 oz) diced tomatoes
• 1 onion, diced
• 2 cloves garlic, minced
• 1 teaspoon cumin
• 1 teaspoon paprika
• Salt and pepper to taste
• Olive oil for drizzling
• Fresh herbs for garnish (like parsley or cilantro)

Instructions:

1. Preheat the oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds. Place them upright in a baking dish.
2. In a skillet, heat a tablespoon of olive oil over medium heat. Add the diced onion and garlic, cooking until softened, about 5 minutes.
3. Stir in the cooked lentils, spinach, quinoa (or rice), diced tomatoes (with juices), cumin, paprika, salt, and pepper. Cook for an additional 5 minutes, allowing the spinach to wilt and the flavors to meld.
4. Stuff each bell pepper with the lentil mixture, packing it down gently. Drizzle a little olive oil over the top of each pepper.
5. Cover the baking dish with foil and bake for 30 minutes. Remove the foil and bake for an additional 10-15 minutes until the peppers are tender.
6. Garnish with fresh herbs before serving.

These lentil and spinach stuffed bell peppers are a delightful winter meal that is not only nourishing but also versatile. The combination of lentils, spinach, and quinoa (or rice) creates a filling mixture that is rich in protein and fiber. Plus, the bright colors of the bell peppers add a cheerful touch to your table during the dreary winter months. This dish is perfect for meal prepping, as you can make a batch ahead of time and reheat the leftovers for quick lunches or dinners.

Lentil and Butternut Squash Stew

This lentil and butternut squash stew is a hearty and comforting dish that captures the essence of winter. With tender lentils, sweet butternut squash, and a variety of spices, this stew is both flavorful and satisfying. It’s perfect for warming up on a chilly day and makes for excellent leftovers.

Ingredients:

• 1 cup green or brown lentils, rinsed
• 1 medium butternut squash, peeled and diced
• 1 onion, diced
• 2 carrots, diced
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 can (14 oz) diced tomatoes
• 1 teaspoon cumin
• 1 teaspoon cinnamon
• Salt and pepper to taste
• Olive oil for sautéing
• Fresh parsley for garnish

Instructions:

1. In a large pot, heat a tablespoon of olive oil over medium heat. Add the diced onion, carrots, and garlic, sautéing until softened, about 5 minutes.
2. Stir in the diced butternut squash, rinsed lentils, vegetable broth, diced tomatoes (with juices), cumin, cinnamon, salt, and pepper. Bring the mixture to a boil.
3. Reduce the heat to low and let it simmer for about 30-35 minutes, or until the lentils and squash are tender.
4. Adjust seasoning if needed and garnish with fresh parsley before serving.

This lentil and butternut squash stew is a warm and nourishing dish that highlights the sweetness of the squash and the heartiness of the lentils. The combination of spices adds depth of flavor, making it a perfect meal for cold winter evenings. It’s easy to prepare and can be made in large batches, making it ideal for meal prep or for serving at gatherings. Enjoy it with a slice of crusty bread for a complete and satisfying meal!

Lentil Chili

This lentil chili is a hearty, protein-packed dish that warms the soul during winter months. It’s a delicious alternative to traditional chili, using lentils as the primary protein source and packed with beans, vegetables, and a variety of spices. This dish is not only filling but also versatile, as it can be customized with your favorite toppings.

Ingredients:

• 1 cup green or brown lentils, rinsed
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) black beans, drained and rinsed
• 1 onion, diced
• 2 cloves garlic, minced
• 1 bell pepper, diced
• 2 carrots, diced
• 1 can (14 oz) diced tomatoes
• 2 cups vegetable broth
• 2 tablespoons chili powder
• 1 teaspoon cumin
• 1 teaspoon paprika
• Salt and pepper to taste
• Olive oil for sautéing
• Optional toppings: avocado, cilantro, shredded cheese, sour cream

Instructions:

1. In a large pot, heat a tablespoon of olive oil over medium heat. Add the diced onion, garlic, bell pepper, and carrots, sautéing until softened, about 5-7 minutes.
2. Stir in the rinsed lentils, kidney beans, black beans, diced tomatoes (with juices), vegetable broth, chili powder, cumin, paprika, salt, and pepper.
3. Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 30-35 minutes, or until the lentils are tender.
4. Adjust seasoning as needed and serve hot, garnished with your favorite toppings.

This lentil chili is a fantastic winter meal that is both hearty and flavorful. The combination of lentils and beans provides a protein-rich base, while the spices create a warming heat that’s perfect for chilly evenings. This dish is also highly customizable; feel free to add other vegetables or adjust the spices to suit your taste. It’s an excellent option for meal prep, as it stores well in the refrigerator and tastes even better the next day. Serve it with cornbread or over rice for a complete and satisfying dinner!

Note: More recipes​ are coming soon!