Vegetables that delight.

My grandmother taught me how to make this dish. When she found out I was no longer eating meat, she would lure me into her home by offering her delicious lentils over rice. I, of course, pushed the white rice to the side, and ate just lentils.

I don’t want to come off as sentimental, but this was the last meal I cooked in Cambridge. It was perfect: nostalgic comforting, satisfying, and energy rich. It fueled our bodies as we packed and moved boxes into storage. Needless to say, I had two pots left to use and ate out of paper plates for an entire week. The struggle to make these lentils was worth it!



  • 1 cup dry lentils
  • ½ onion
  • 2 cloves garlic
  • 2 carrots
  • 3 potatoes
  • Vegetable bullion
  • ¼ teaspoon of cumin
  • ¼ teaspoon of coriander
  • ¼ teaspoon curry
  • ¼ teaspoon paprika
  • ¼ teaspoon cinnamon
  • splash white wine
  • handful of cilantro
  • salt to taste
  • olive oil


In a large pot over medium high heat pour one cup of lentils, one teaspoon of salt, and three cups of water. Bring to a boil, and cook for twenty minutes. Chop onions, garlic, carrots and potatoes. In another pan over medium heat, heat olive oil, then add onions, garlic, carrots, and potatoes . Sprinkle a pinch of salt and stir until all vegetables are coated with oil and salt. Cook for five minutes. Add vegetable bullion, coriander, cumin, curry, paprika and cinnamon. Let cook for another ten minutes, or until vegetables soften over low heat.

Once the lentils are almost completely cooked, drain out the remaining water using a colander and wash with cold water. Place cleaned lentils back on the pot and mix in softened vegetables. Pour a splash of white wine and cook for a minute over medium-high heat. Add two cups of water and bring to a boil. Reduce to medium-low heat, cover, and cook for another 10-15 minutes. Once ready to serve chop cilantro and add to lentils. Serve alone or over white rice. Enjoy!

3 years ago
  1. tastyplan posted this
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