If you’ve been hanging out with me for a while, then you know how much I love lentils. They’re cheap, easy to cook, and are a blank slate for flavor. This week I decided to take one of my favorite spice combos and add it to some lentils. Warm cumin, garlic, and ginger pair with the subtle sweetness of ginger, cinnamon, and carrots to create a complex flavor that is simply out of this world. Spoon these saucy spiced lentils over something starchy like polenta, rice, or mashed sweet potatoes and you’ll be in lentil heaven.
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Spiced but not Spicy
These lentils are seasoned with a slew of warm, sweet, and savory spices, but they are not hot or spicy. I did add a ¼ tsp crushed red pepper to the mix which gives the back end just a slight kick, but I still wouldn’t consider it spicy by any means. If you do happen to be sensitive to spicy flavors, you can reduce or eliminate the crushed red pepper.
What Kind of Lentils to Use
This recipe is designed for brown or green lentils (not French green lentils, which take much longer to cook). This type of lentil cooks in about 20-30 minutes of simmering, does not require soaking, and they hold their shape when softened. I do not recommend red, orange, or yellow lentils for this recipe because they break down quickly when cooked and will leave you with something more like a mush or porridge.
How to Serve Spiced Lentils
You can serve these lentils in a bowl on their own with some crusty bread for dipping, or spoon them over just about any type of starch. I served mine over a cornmeal mush (like polenta or grits), but you could also serve them over rice, mashed white potatoes or sweet potatoes, farro, or any other grain that you might like.
Meal Prep It!
I think these spiced lentils would make a fabulous vegetarian or vegan meal prep. They’ll keep well in the fridge for four to five days and should reheat quickly in the microwave. They’ll also freeze well, so you can stock a few extra portions in your freezer!
Spiced Lentils with Carrots
Servings 4 about 1.25 cups eachIngredients
- 1 yellow onion ($0.32)
- 4 cloves garlic ($0.32)
- 1 tsp fresh grated ginger ($0.10)
- 4 carrots (about 2 cups chopped) ($0.56)
- 2 Tbsp olive oil ($0.32)
- 1 tsp ground cumin ($0.10)
- 1/2 tsp cinnamon ($0.05)
- 1/2 tsp allspice ($0.05)
- 1/4 tsp crushed red pepper ($0.02)
- 1 cup brown lentils ($0.67)
- 3 Tbsp tomato paste ($0.15)
- 1/4 cup chopped dried apricots or raisins* ($0.75)
- 3 cups vegetable broth ($0.40)
- 1 Tbsp chopped parsley (optional) ($0.10)
Instructions
- Dice the onion, mince the garlic, grate the ginger, and peel and dice the carrots.
- Add the onion, garlic, ginger, and olive oil to a deep skillet. Sauté over medium heat until the onions are soft and translucent (about five minutes).
- Add the diced carrots, cumin, cinnamon, allspice, and crushed red pepper to the skillet. Continue to sauté for about two minutes more.
- Next, add the uncooked lentils, tomato paste, raisins or chopped apricots, and broth to the skillet. Stir until the tomato paste has dissolved into the broth. Place a lid on the skillet and turn the heat up to high.
- Allow the broth to come to a full boil. Once boiling, turn the heat down to medium-low and let the lentils simmer in the broth with the lid on for 30 minutes, stirring only occasionally.
- After 30 minutes the lentils and carrots should be very tender. Give the lentils a taste and add salt or pepper if needed (this will depend on the salt content of your broth, I did not add any).
- Serve the spiced lentils with crusty bread for dipping, or over a bed of polenta or mashed potatoes. Top with chopped fresh parsley if desired.
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Notes
Nutrition
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How to Make Spiced Lentils with Carrots – Step by Step Photos
Dice one yellow onion, mince four cloves of garlic, grate about one teaspoon fresh ginger, and peel and dice four carrots. Add the onion, garlic, and ginger to a deep skillet along with 2 Tbsp olive oil. Sauté over medium heat until the onions are soft and translucent.
Add the chopped carrots to the skillet along with 1 tsp cumin, ½ tsp cinnamon, ½ tsp allspice, and ¼ tsp crushed red pepper. Continue to sauté for about two minutes more.
Add one cup uncooked brown lentils, 3 Tbsp tomato paste, and 3 cups vegetable broth to the skillet.
Also, add ¼ cup chopped dried apricots or raisins to the skillet. If using dried apricots, chop them to about the same size as raisins.
Stir everything together until the tomato paste is mixed into the broth. Place a lid on the skillet, turn the heat up to high, and let the broth come up to a full boil. Once boiling, turn the heat down to medium-low and let the lentils continue to simmer, with the lid in place, for 30 minutes. Stir occasionally.
After 30 minutes the lentils and carrots should be tender. Give them a taste and add salt if needed. I did not add any, but depending on the salt content of your broth, you may need a bit to make the flavors pop.
Serve the spiced lentils with crusty bread for dipping or over a bed of polenta or mashed potatoes. Top with chopped fresh parsley if desired.
I wasn’t sure about this – especially the raisins, but it’s delicious. I had the first serving over a bed of baked potato and then the next day, with quinoa. Really yummy. If it’s not, it probably needs a touch more salt.
Has anyone made this in a slow cooker?
You should be able to! I’d try cooking on high for 4 hours or low for 7-8 hours. Once cooked, the lentils should be tender and most of the liquid should be absorbed.
I LOVE this recipe! I’ve shared it with so many of my friends and family because it’s a fall favorite of mine. Have you ever tried adding sweet potatoes? I already made it, but was wondering if you think adding sweet potatoes when adding the carrots would work? Thank you for this amazing dish!!!!
I think it would be a little too thick with both, unless you did half and half, or you could just sub the carrots for sweet potato!
Going to make this this week. Sounds so good! Think I can use a shallot instead of a yellow onion?
Sure!
Thanks! also hoping my stir in ginger paste will suffice :)
Hello Beth! I love what you love:)
I am planning on making this recipe today 10/9/24. My grands like soup. I have one picky eater, so, I would like to know would you consider this dish a soup? Or is it more thick. I suppose I could add more broth to make it a soup. Also, do you think it is too spicy for kids? Thanks!
It’s definitely thick, so you’d need to add quite a bit of broth to make it soupy, if that’s what you’re going for. This one isn’t spicy! If you think the red pepper flakes would be too much (its barely detectible) you can omit that. :)
Would have given it five star but next time I’ll omit cinnamon. Skipped adding the dried fruit. I tweaked it adding barley, basmati rice, and curry powder. I added a large can of fire roasted tomatoes. Very tasty and will make this again! Thank you ☺️
I like the curry and fire roasted tomatoes. I may have to make a small pot for the kiddos so I can keep it on fire:)
Thank you so much for sharing this! I love “sweet” spices (ginger, cinnamon, etc.) so when I saw this recipe I had to try it! One thing that I love about the taste is that the spices tone down the dankness of the beans. I like to eat vegetarian options, even though I’m not a vegetarian, but sometimes I need a little lightness in my meals. Something that makes me not feel like I’m just eating a can of beans. Something that is “sweet” enough to keep my interest but not so much that it’s like dessert. And when I say “sweet” I don’t mean sweet like candy. Think of if you were to eat a spoonful of lentil and vegetable soup, and while you are chewing someone hands you a warm slice of gingerbread. You take a bite, the flavor of the beans mixed with the warmth of the ginger creates a romantic lounge in your mouth.
Um. Check please! We have to take this party to the house 😄.
The first lentil recipe that my husband loved!! And he is a picky eater! 5 out of 5 stars deliciously!
This was delicious, although a little bit too sweet for me. Next time I’ll use 3 instead of 4 carrots, and reduce the amount of apricots. All in all, a delicious and satisfying dish. I’ll be making it again!
Im adding one new vegan/vegetarian recipe each weekend, i made this last week and just made it again this week. Its so easy i didnt even use the recipe the 2nd time! Just delicious! I used basmati but also ate it plain. Carrots add a sweetness. I cant wait to experiment and see what else i can do with it.
So good! Highly recommended.
Good recipe but my dish was a hit too sweet for my liking and the lentils weren’t quite soft enough. This is likely more a preference than anything but I would add less cinnamon and cook a bit longer by adding a bit of water.
Good to know that it is sweet; what a fabulous way to get hearty lentils and veggies down kids throats! My husband will love the addition of raisins. So creative! Ty
Made per directions except didn’t have tomato paste so I just used cut up tomato. My kids all ate it and it was an enjoyable meal also my first time using lentils.
This is a serious winner of a recipe! Delicious flavors, easy prep, budget friendly, it checks all the boxes for me! My husband said this is the only lentil recipe that I’ve ever made that he actually likes. I served it with Jasmine rice. Thanks for a fantastic recipe!
Soooo delicious! A sweeter, Indian slant. Definitely going to be a staple.. I already transcribed the recipe into my notebook.
Wow this was delightful. I wanted a healthier lunch with lentils and I just happened to have most of the ingredients. I couldn’t find the allspice so I used nutmeg instead. I ate it with some toasted whole wheat bread. So yummy!! Thank you for sharing.
10/10
I made this yesterday for dinner. It was very easy & very delicious! I just ate it straight up without potatoes or polenta. I really loved the complex flavors. I used Better than Bullion vegetable base. I put the base & the tomato paste in a measuring cup together & slowly added the boiling water, stirring to combine, before adding it to the pot. I added an extra 1 cup of water & cooked it about 10 minutes longer to soften the lentils to my own preference.
Oh my goodness! Delicious! The only thing different is I added spinach. Bravo!👏
I’m sure this will become another staple for me – this was very filling and satisfying even though it was meatless. I paired it with some long-grain white rice, which worked perfectly for me, since I adore white rice. As someone who never grew up eating rice or lentils, I can’t believe I’ve been missing out for so long.
I do wish there was some more heat to the dish, but I realize that’s my spice-addicted personality talking. I’m still giving 5 stars since that’s a ‘Meg’ thing.
For anyone wondering about the flavor, I’d call it…warm? It doesn’t have heat, but it still feels nourishing. It’s not sweet at all, which was something I was worried about since my preference leans towards salty/savory/spicy. Your kitchen is going to smell great while this cooks.
Your recipes have been saving my life with how delicious and economical they are. Thank you 💜
Had no raisins so I made without, served with fresh pita. Still fabulous!
This is a hit. We love it. I boosted the raisins to 1/3 cup & I added a jalapeño this time. Delicious, cheap and filling.
great recipe! very forgiving as well. I had several mishaps – had not tomoato past – substituted diced tomatoes (greater quantity), put 2-4 cups too much broth in- added extra lentils to make up for this – still tasted great. I can’t wait to make it again. This will be a household staple for us.
Delicious! I didn’t have allspice, so I added a bit of nutmeg and cloves, and I also had green lentils, not brown. Served on creamy polenta. So satisfying on a cold night!
How do you think Bosc pears would do in lieu of raisins or apricot?
It think you really need the texture and sweetness of dried fruit here, not fresh! :)
Just made this and it’s sooooo delish!!! These spices are on point! This warm dish on a chilly night was amazing. I did simmer a bit longer to soften the lentils, and didn’t have tomato paste (subbed ketchup) and used dates in place of the apricots/raisins. Served with a slice of toasted sourdough bread. **Chefs kiss**
Loved this!! All simple ingrdients but cooked together were VERY flavorful. I am getting back to simple meals after the holidays and this was a perfect start! Will keep in my rotation.
This smelled so good while cooking and is delicious to eat. Simple and healthy and inexpensive. The orange carrots and green parsley make it look pretty. (Next time I’ll use golden raisins instead of dark ones.) I’ll bring this to a potluck in a couple weeks, it’s that good!
Absolutely delicious! I only had dry cherries and they substituted really well for the raisins/apricots. Easy prep and healthy. My kids ate it : )
Thank you so much.
I eat a lot of meat and I’m not an experienced cook. There’s a lot of times I follow a recipe and the food turns out bad. Anyway, I made this to go with my ham but it’s actually so delicious I’m eating it without ham right now.
Absolutely delicious! The sweetness of the carrots and raisins works perfectly with the crushed red pepper. This is now my go-to lentil recipe.
We love this! The house smelled so good while it was on the stove. We’re trying to eat more meatless dishes and this recipe helps us meet our goal. Lots of protein and fiber. I love the flavor profile. So tasty. So good. We will definitely make this again.
This is delicious! I had some pre-cooked lentils from Trader Joe’s, so I sautéed all of the vegetables and the spices together, added the tomato paste with one cup of vegetable broth, and added the pre-cooked lentils. Definitely a short cut and definitely delicious. This will go on rotation! Thanks!!
Super delicious! It was so good I impressed myself. :) I used bone broth because I had it on hand and was very liberal with the cinnamon, cumin and allspice. Thank you for such a perfectly warming and simply yummy recipe.
Super delicious! It was so good I impressed myself. :)
I used bone broth because I had it on hand and was very liberal with the cinnamon, cumin and allspice. Thank you for such a perfectly warming and simply yummy recipe.
I’m a fan of lentils and this recipe has just the right amount of spice and I like the addition of the tomato paste for that rich flavor. I served it over rice – yummy!
I can’t count how many times I have cooked this recipe. When I am looking for something light or something that is just a little bit out of the normal I always look up this recipe. The only difference that I have made is switching from a sauce pan like what is in the pictures to a saute pan. Due to the greater surface area this recipe comes together a little quicker. Seasonings and liquid amounts is pretty much spot on. Still can’t say enough of how much I love this recipe.
Made this last night as meal prep for my work lunches. SO TASTY!!!! Thank you! Next time, I will soak my lentils overnight though, because they were still pretty crunchy (not raw, but not fully cooked either). Or maybe just for an hour beforehand. Delicious, thank you!!!
Weekly rotation here!
Wow just wow this recipe is amazing. Sooooo good. Highly recommend. I made this with just some instant potatoes and it was so tasty.
This was really good, easy, and different. I added a tsp. of curry powder just because I love it.
Made this exactly as written except substituted dried cranberries for raisins (as that’s all I had on hand). It was fantastic! So tasty and comforting at the same time. Easy and quick to make as well. We ate it with toasted bread and greek yogurt on the side. Will definitely make again, and will check out your other recipes.
Delish!! First time cooking lentils and this will be an alternative winter staple to chili.
It was delicious. I am making it again and it is going in regular winter time rotation.
Loved this! No allspice here or at the store, so I subbed 1 tsp pumpkin pie spice for the cinnamon and nutmeg. Garnishing with Italian parsley added another whole level!
Very yummy recipe! I doubled the spices. I also made a double batch of this for meal prep. A small note to say that when increasing the portion numbers, the “(about 2 cups chopped)” note for the carrots does not increase. I caught it but it might be a good idea to add a note. Thank you for sharing for this delicious, affordable recipe!
Hi, Jess! Thanks for noticing that wasn’t working. I have updated the recipe card so that will now adjust properly along with the other ingredients. ~Marion:)
This came out delicious and so easy to make. Love the hint of cinnamon and the raisins. I’ll be doing more of your recipes for sure. Thank you!!!
Great! Super easy to make. I doubled the spices to our tastes (left out allspice bc I didn’t have any on hand) and served it over mashed potatoes. Very hearty and satisfying. I’d happily make this again.
Delicious and so easy to make. This recipe is a keeper. Thank you!
Since I live in Cyprus, I cook lentils all my life. This recipe is the best lentils I’ve made. You are a master!
That is a great recommendation
Divine!!! Generous with the raisins and didn’t have allspice so used Chinese five spice. Served with garlicky mashed potatoes. Felt like a restaurant meal!!!!
Quick and easy for a great tasting dish! It needed some acidity for me so added a squeeze of lemon which cut through the sweetness a bit. I’ve also made this using kumara (sweet potato to anyone who isn’t from NZ) and it was delicious.
Amazing recipe!
Unfortunately I didn’t have any red pepper on hand, and I had to use ¼ tsp of ground ginger (which I added with the rest of the spices instead of with the garlic and ginger) instead of fresh due to the local supermarkets not stocking it in late winter (I’m in the southern hemisphere), but the recipe still tasted great despite this. I can’t wait until fresh ginger is back in stock so I can try this recipe at its best!
I recommend going on the generous side with the raisins if you like them, they really do add alot to this dish and are a must. The next time I buy dried apricot I’m going to see if it’s the same story there too.
I will say that the dish also tastes very nice cold. It almost tastes a bit sweeter when it is. I didn’t even bother reheating the leftovers and just had it on some bread with margarine.
Again, just an amazing recipe. Super easy to make as well. Good job!
I keep ginger on hand in the freezer. Grate it from frozen
Wonderful recipe! The whole family loved it! Next time I make it I will cut the red pepper by half. My youngest was struggling with the heat a bit.
This was so delicious. I did not change anything in the recipe (which isn’t always the case) and everyone in my family loved it. The spices worked together really well. Definitely will make again. It was also great because I had all the ingredient so I did not have to go shopping.
Was looking for an easy vegan main course. Left out the red pepper. The whole house smelled great from the spices. It was just delicious!
I could tell from sniffing the pot before I started cooking after adding the lentils and broth that I wanted it spiced a little differently, so I added some extra cumin and some coriander. Left out the fruit, came out perfect for my tastes.
This was super easy and delicious! I used low sodium broth so had to add quite a bit of salt, and I added some sliced crimini mushrooms that I needed to use up. So good! I had it over riced cauliflower to add some veggies and keep it gluten free. Can’t wait to have the leftovers tomorrow!
I loved this!
Not my favorite flavors (savory + sweet with the dried fruit), so I should have known going in that this recipe wouldn’t be a hit for me. I prefer the other lentil recipes on the site – curried or in chili :)
I’ve made this Spiced Lentils with Carrots recipe three times in the past three months or so, and we really love it. It’s super-easy to prepare, extremely flavorful, very healthy, and quite filling (if served over polenta, as in the photo, or over rice).
We are not vegetarians by any means, but have been consciously trying to eat 2 or 3 meatless dinners, each week, since the start of the COVID pandemic, because animal proteins have become crazy-expensive. Dishes like this one make that goal very easy!
NOTE: I’ve used just a tiny bit more ginger, cumin, cinnamon, tomato paste, and (yellow) raisins, the last two times I’ve made the dish, and doing so really elevates the exotic flavors! I’ve also served it over polenta, which is very inexpensive to make and makes the dish more filling. Thank you, Beth!
I made this recipe. I left out the apricots/raisins and it still tasted great. I am making this one again.
All though this is good it takes a lot longer then 30 minutes especially for the lentils an carrots to soften-at least for me it did. I think 5 cops of veggie broth does the trick.
Oh, this was a big, big hit with our family tonight. We chucked in some wilted spinach just for funsies, and I very much do recommend that!
Quickly becoming one of my favorite recipes!
I bet this would be delicious with beef broth.
I didnt have vegetable broth so I did use beef and you are right, it worked well. I didn’t have raisins either so I used dried cranberries. I don’t like allspice so omitted that. It turned AWESOME! Will definitely make again. Used 4 cups of broth. Will use 5 next time. This tasted a lot like chili. Very good! I will definitely be trying some other recipes on this site!
I bet this would be delicious with beef broth instead of veggie broth. It would give it a different flavor profile. Has anyone tried it with beef broth?
This was so delicious y’all! I sub raisins for dried cranberries. And used an entire carton of veggie broth instead of 3 cups. Paired it with couscous!!! This won’t last the week. Next time I’ll double the batch
Easy to cook, deliscious and filling! I’ll be making this again,
Made this for the first time yesterday – it turned out great! Added some yellow pepper, curry powder, and chilli flakes for a bit of a kick, and served with garlic naan bread. Definitely one to add to the regular rotation!
Brilliant recipe. Sweetness from apricots offsets well some of the earthiness from the lentils. I added equal amounts of celery to the carrot and one chopped tomato instead of paste. all good
Amazing recipe! I didn’t have enough carrots so substituted sweet potatoes. Still awesome. Husband loved it.
I used butternut squash instead of carrots and it was delicious.
Filling and delicious! One note, though: even if you’re an extreme spice wimp like me, don’t skip the red pepper! I didn’t even taste it as pepper; it just added an extra something that really balanced out all the rich, sweet, and savory flavors perfectly. I had it over brown rice, and I can confirm that this meal preps like a dream.
Alterations for canned lentils?
I’d need to do some testing before offering a method for canned lentils. The biggest issue you’ll have when replacing them is that they’re already cooked, so you can’t add 3 cups broth because the lentils won’t absorb the broth. But if you skip the broth you’ll also be losing a lot of the flavor in the dish.
Perfect, made exactly as is. I added a little extra salt at the end until the flavors popped. The right salt amount is super important for this recipe. I didn’t find it mushy at all, the textures were perfect.
I served with polenta, and got 6 servings of lentils. I’d use these polenta ratios if you’re making it: 1.5 cups cornmeal & 4.5 cups water.
I’ve never made lentils before but I’ve been looking for meatless recipes since meat is so expensive right now. I made this recipe as listed (with raisins) and it turned out so yummy. It also made my house smell like heaven. I served it on top of white rice, but I think I’ll try something else next time, maybe brown rice, quinoa, or bread.
This recipe sounds so good. Crazy question.. just noticed I had a pouch of organic cooked green lentils in the cupboard. Could I still make this dish as indicated, but instead add the lentils to the pot – at the end – after the other ingredients have softened? Thanks for your input.
Yes, that’s an option, but you’ll need to reduce the liquid since you won’t have the lentils there to absorb it. :) …And then keep in mind that since you’re reducing the vegetable broth you’ll also be reducing some of the flavor.
This was delicious! I made it late at night for the next days lunch and forgot to make a base. Didn’t matterà Filling, tasty, and vegan! I even loved the raisins which I don’t usually like in cooked recipes. This one’s a keeper!
These were AMAZING and so easy to make! They were so warm and tasted like home, even though I’ve never had anything like these lentils before in my life. This is going into my regular rotation.
I tried that recipe yesterday evening and it turned out really great. I had some brown lentils lying around in my pantry and I never knew what to do with them and your recipe finally inspired me (using up the rest of the ginger I still had lying around was a great idea, too). It tastes really great and I will make this one once again, that´s for sure.
EASY! Delicious! I subbed smoked paprika for the allspice (a suggestion made by an earlier commenter) and currants for raisins (I don’t like the way raisins get bloated so I never cook with them). Had them as a part of winter meal with mashed potatoes and a simple green salad. Thanks for a great recipe!
I have been trying to incorporate more meatless dinners into our rotations, so I tried this recipe the other night and served it over polenta. It was okay, but felt like more of a side dish than a main, and the textures were all similar and a little mushy.
Easy recipe and great flavor. Omitted the raisins/apricots and didn’t feel anything was missing. Served with homemade garlic naan and loved it.
My husband would say I’m “picky” when it comes to lentils and not your usually dishes.. I made it anyway :) I was pleasantly surprised. Very very tasty and I enjoyed the combo of flavors! Thanks for the new recipe in my stash! Love them ♥️
You never disappoint! So happy to have a new lentil recipe from you. Truly delicious, and will be a staple in our household. I made it exactly as written and loved every bite! I had to add a little more water as the lentils soaked up the 3 cups but weren’t quite done yet. But no biggie, and the meal still tasted so darn good! Made with mashed potatoes 5/5 recommend!
Just made the spicey lentil and carrot recipe. Served with brown rice. Excellent! Love your web site. Recipes are delicious and easy to make.
I made these lentils and really enjoyed them! I had some leftover dried cranberries so added those in lieu of the raisins or apricots. They worked great! I also added a little goat cheese at the end.
Do you think think it would turn out ok if I chopped up potato and added it with the carrots instead of making the potato to serve in on? Maybe if I added a bit more liquid?
Yes, I think that’s a great idea! I’d probably add a little extra liquid, but not much. Maybe a ½ cup?
This looks amazing! I recently started using chopped, dried dates in several recipes… do you think they would work in this recipe too?
Thanks Beth!
Oops! Should have read through the comments first… sounds like it’ll work!
Thoughts on swapping the carrots with butternut squash…
I think that would be awesome. :)
Hello Beth
What would you recommend as a replacement for ALL splice? I’m not a fan. So I thought about using turmeric. Now the question is should I use a 1/2 tsp or 1/4 tsp? Thanks I’m just not sure.
Ok so I looked in my cabinet an I came up with smoked paprika. Any thoughts? Cause that’s warm an it would give the dish some smokiness.
I think either turmeric or smoked paprika would probably pair well with the flavors in this dish. :) I’d probably go with ½ tsp, but it’s really just going to depend on your taste buds.
Just a note for anyone looking at substitutions – I don’t mind allspice but am not a big fan of cumin. So I replaced half of that with turmeric, and it came out nicely.
It looks delicious. Would you please let me know the Tamil name for the brown lentils. I believe that it is not masoor or green gram. According to the recipe it boils fast
Unfortunately, I don’t know the Tamil name as that is not included on the package. :(
You don’t mention where the dried fruit go in or how to cut them in the recipe. It is in the step by step, but I don’t normally look at step by steps.
Do you think dried dates would work?
Oops, thanks for catching that! I’ll fix that now. They go in with the lentils and broth. Dates would probably work as well. :) If you’re using raisins they can go in whole. If you’re using apricots or dates, chop them up to about the size of raisins. :)
And of course, we also add “clean the lentils” to the list of prep tasks. Eat cooked lentils with dirt still on them just once and you’ll never do it again.
If anyone is looking for the polenta recipe, the Sweet & Spicy Tempeh Bowls post has a 4 serving polenta recipe. :) Will be making this soon!