Creamy Braised Lentils
I made braised lentils for an impromptu dinner about a month ago, shared about it on instagram, and got a lot of inquiries about the recipe. I thought it would be perfect for the winter cooking edition of the cooking circle. Lentils are such a great, versatile and inexpensive winter staple, and I find that I reach for them especially often in the winter. They’re pretty flavorful on their own - peppery and earthy - but when cooked with some classic aromatics, their flavor really shines. I went a step further and added some cashew cream to make the lentils creamy. This is an optional step, but it does uplevel the dish and makes it even more savory.
Creamy Braised Lentils
serves 6
olive oil
1 onion, diced
2 carrots, diced
1-2 celery stalks, diced
sea salt
6 garlic cloves, minced
zest and juice from 1 lemon (zest cut off in strips, then minced)
chile flakes and/or black pepper, to taste
1 tablespoon tomato paste (optional)
1 cup black/Beluga or French lentils
1/2 cup raw cashews (see takeaways)
Heat a soup pot over medium heat, and add enough oil to generously coat the bottom. Add the onion, carrots, celery, and a pinch of salt. Saute for 10-15 minutes, until the vegetables are nicely softened, but not browned. Add the garlic, lemon zest, and chile flakes/black pepper, stir around for a minute. Add the tomato paste, if using, work it in and let it cook for a few minutes, to cook the rawness out. Add the lentils, another pinch of salt, and enough water to just cover the lentils.
Bring to a simmer and simmer, covered, for 15-30 minutes, depending on the lentils, until cooked through but not mushy. If the lentils absorb all of the water too quickly, add a splash more. Meanwhile, blend the cashews with 1 cup water in a high speed blender until smooth. Add the cashew cream to the cooked lentils and bring back up to a simmer, then turn off the heat. Add the lemon juice. Taste the lentils for salt and adjust if needed. Serve the lentils as is or over rice/other grains, with bread, roasted potatoes, pasta, etc.
Intuitive Cooking Takeaways
The braised lentils are also delicious without the creamy component, so feel free to stop once the lentils are cooked, without adding anything creamy. Alternatively, you can blend about 1/3 of the lentils in a blender with a splash of water until smooth, then add that back to the pot to achieve a creamy body. Or blend 1/3 of the lentils together with the cashews and water, then return to the pot, for extra creamy, extra rich results.
Switch up the flavor base as you see fit here. Use leeks, red onion, or shallots in place of or in addition to the onion. Don’t have celery or carrots? Skip one of the two, and the lentils will still be delicious.
Wilting greens into the lentils works very nicely for this recipe. For hearty greens like kale or chard, slice them thinly, and add them in about 5 minutes before the lentils are done. More tender greens like spinach can be wilted in at the very end.