Although lentils are available year-round, there’s something about these dried legumes that pairs perfectly with earthier fall dishes. An excellent source of fiber, protein and iron, chefs are using lentils to fill out Meatless Mondays or flexitarian menus. These five examples showcase the ingredient’s versatility with hearty flavors.
Egyptian Lentil Soup
Red lentil soup flavored with an African spice blend
Center Grove Community School Corporation
Greenwood, Ind.
Mujaddara
Lentils and brown rice, garnished with caramelized onions and Greek yogurt
Detroit Public Schools
Detroit
Moroccan Chicken with Chickpea and Lentil Stew
Marinated chicken breasts paired with a hearty stew of green lentils, kidney beans and chickpeas, garnished with cilantro
New York Presbyterian Hospital
New York City
Cozy red lentil mash
Boiled red lentils mixed with olive oil, balsamic vinegar and sweet onions
Harvard University
Cambridge, Mass.
Crunchy Bistro Lentil Salad
Lentils, red peppers, scallions, arugula and walnuts, tossed in citrus vinaigrette
Cleveland Clinic
Cleveland