From curries and rice dishes to hearty stews, lentils absorb flavour beautifully and can turn simple ingredients into satisfying meals.
Image: Frédéric Dupont / Unsplash
When the temperature drops, many South Africans start craving warm, comforting meals that won't leave a dent in the grocery budget.
While lentils are often associated with soup, these humble pantry staples can do so much more.
Lentils are one of the most affordable sources of plant-based protein available, making them a smart choice for households looking to stretch their food budget without sacrificing nutrition.
They're rich in fibre, which helps keep you fuller for longer, and they provide important nutrients including iron, folate, potassium and magnesium.
They're also incredibly versatile. From curries and rice dishes to hearty stews, lentils absorb flavour beautifully and can turn simple ingredients into satisfying meals.
If you're looking for new ways to cook with lentils this winter, these three hearty recipes prove there's a lot more to lentils than soup.
This fragrant one-pot dish combines lentils, rice and warming spices for a comforting meal inspired by Mediterranean flavours.
Ingredients
Method
Heat the olive oil in a large frying pan over medium heat. Add the sliced onions, a pinch of salt and the honey. Cook for 10 to 13 minutes, stirring occasionally, until the onions soften and begin to caramelise. Add the water halfway through cooking to prevent burning.
Stir in the garlic, paprika, coriander, cumin, cinnamon, turmeric and chilli flakes. Cook for about a minute until fragrant.
Add the lentils, cooked rice, parsley, salt and black pepper. Stir well and cook for three to five minutes until heated through.
Serve with a generous squeeze of lemon juice, extra parsley and a spoonful of Greek yoghurt if desired.
Creamy coconut milk and aromatic spices transform red lentils into a rich and satisfying curry that's ideal for chilly evenings.
Ingredients
Method
Heat the coconut oil in a deep pot over medium-high heat.
Add the onion, garlic and ginger. Reduce the heat slightly and cook for about six minutes until the onion becomes translucent and fragrant.
Add the salt, pepper, cumin, curry powder and garam masala. Stir well, then add the red curry paste and cook for another three to four minutes to release the flavours of the spices.
Add the lentils and stir to coat them in the spice mixture. Add the tomatoes, water and coconut milk and mix thoroughly.
Bring the curry to a boil, then reduce the heat and allow it to simmer gently for about 35 minutes, partially covered. Stir occasionally to prevent sticking.
Once the lentils are tender, season to taste. Squeeze fresh lime juice over the curry, stir through and serve.
Loaded with vegetables and lentils, this comforting stew is a wholesome winter meal that tastes even better served over rice.
Ingredients
Method
Heat the oil in a large pot and sauté the onion and chilli until the onion is well browned.
Add the garlic and cook until golden.
Add the mushrooms and cook until browned.
Stir in the tomato paste and vegetable stock, scraping the bottom of the pot to release any flavour.
Add the chutney, salt, pepper, paprika and oregano. Allow the mixture to simmer for five minutes.
Add the lentils, potatoes, carrots and mielies.
Pour in enough water to cover the ingredients and cook over low heat until the vegetables and lentils are tender, adding more water if necessary during cooking.
Serve warm over basmati rice.