Fall brings with it earthy colors and flavors in a varied cuisine that includes everything from squash to lentils. Sure, you can enjoy lentils year-round, but something about their autumnal shades — black, brown, green, yellow, ivory and red — makes them extra comforting as temperatures begin to (finally) cool down.
Red lentils tend to cook faster than their counterparts and have a tendency to soften, sometimes to a near paste, which makes them ideal for curries and soups. Here are 15 recipes from around the world that will add a bold splash of color to your dinner.
A Spicy Perspective explains that red lentil stew is a staple in Ethiopian cuisine. Mesir Wat (pronounced me-sir wot) is typically made with berbere paste — a hot spice blend made of chilies, paprika and numerous spices — which is substituted here with its easier-to-find Indian spice blend counterpart, garam masala combined with hot smoked paprika, turmeric and tomato paste.
Foxes Love Lemons was inspired by “Lentils Like Baked Beans,” a recipe from The Art of Living According to Joe Beef: A Cookbook of Sorts, and whipped up these delightful lentil Sloppy Joe wraps.
Add this mouthwatering recipe from A Cedar Spoon for Moroccan carrot red lentil soup to your delicious fall soups repertoire.
This recipe from Chef in You for red lentil rice, which hails from India, is super customizable. Leave out any spices you don’t have or care to use, or add extra veggies at the end. It’s served as a main, but you can easily make it a side.
Dhal is an Indian lentil dish. Red lentils are especially suitable to use in this dish because, when cooked long enough, they form a thick paste that is almost stew-like. Pinch of Yum added coconut milk, curry paste and spices in its Indian-inspired recipe.
We love the name of this blog — Connoisseurus Veg — as much as we love this recipe for lentil Bolognese sauce. Again, the texture of red lentils makes them the perfect choice to thicken and add a nuanced layer of flavor to this already flavorful sauce.
What’s not to love about curry in a hurry? This recipe from Kitchen Demure is perfect for someone who wants a comforting, warm meal but doesn’t have hours to invest in the kitchen.
Farmhouse Delivery combines shallots, spring onions, kale and ginger with coconut to bring out the flavor of these red lentils.
The secret to this Iranian-inspired dish is black (or dried) limes. Sweet Paul explains that they are tangy, like fresh limes, but also add a fermented, musky flavor.
Naturally Ella was inspired by some Thai chicken curry and whipped up a masala sauce for this red lentil and spinach dish.
Who says Mexican food can't be vegan? Well, it can be vegetarian, but vegan is a bit trickier. Kalyn’s Kitchen succeeds with this Mexican-inspired recipe for red lentil stew, which is complemented beautifully by lime and cilantro. And yes, of course you can leave out the cilantro. But the lime really brings out the flavor.
What do you make with lentils that form a thick paste? Besides curries, soups and sauces? Why, hummus, of course. And we picked this recipe from FatFree Vegan Kitchen because of the Ethiopian spices.
Scaling Back’s recipe for red lentil coconut soup is another must-have for fall.
Instead of preparing all the ingredients for moussaka separately, Amuse Your Bouche threw them all together and prepared them casserole-style. Red lentils take the place of the typically used ground meat in this Greek-inspired dish that is perfect and significantly quicker to prepare than traditional moussaka.