If you’re looking for a bit of wintery decadence, try this. For mushroom lovers only, though: I did not hold back on the mushrooms in this one!
I grew up eating lentils so often, they were a staple in our home. My mom’s Mauritian upbringing meant that lentils were always available to be served alongside a curry with rice, and my dad was always a big fan of a big bowl of lentil soup—and now, so am I.
I’m so into soups right now. Butternut soup, mixed veg soup, lentil soup, tomato soup… They’re easy, pretty quick, and they warm your soul.
I grew up eating black lentils all the time, but I only really discovered red lentils as an adult. And I love them. They’re beautiful, nutritious, easy to cook, and cheap. While most legumes (especially beans) are best soaked overnight before cooking, these guys don’t need any of that forethought that organised people have. Especially split red lentils (same thing, but each bean is in two halves): their cooking time is way shorter than whole red lentils. It’s a wonderful thing for busy (or lazy) people.