Have I got a recipe for you, if you're in the 'make a big pot of something and eat it all week' camp. There's no precooking and the only prep is throwing all the ingredients together in a lidded baking dish. I love the surprising addition of cinnamon, bringing in a little taste of fall. I recommend using the French green lentils if you can find them. They hold their shape a lot better than brown or red and, if cooked properly, don't get mushy.

This big pot of lentils is very versatile and can be used in different meals throughout the week. Roast some sweet potatoes in the oven at the same time and you've got an easy dinner on the first night. Use the lentils for lunches on pita or on a salad. When you're tired of chewing, add a few ingredients to make a quick soup. To do this, start by rewarming the lentils gently in some nice broth. Remove a small portion and blend until creamy. Add this back to your broth with a little pasta, a handful of greens, and some more salt and pepper. Voila! Lentils for days!

Makes about 8 meal-size servings

2 large carrots
half an onion
fresh bay
1 cinnamon stick
2 c. French green puy lentils
4 1/2 c. chicken or vegetable broth
1 1/2 tsp. kosher salt (or to taste after cooking)
4 tbls butter

  1. Preheat oven to 325F.
  2. Choose a dish with a tight fitting lid that will hold at least 2 quarts (8 cups). This might be a small dutch oven, a glass casserole, or any type of pot that can go in the oven.
  3. Peel and dice the onions and carrots.
  4. Add all the ingredients into the baking dish and stir.
  5. Bake with the lid on at 325F for 1 hour 20 minutes. Taste for seasoning and to check doneness. (If the lentils are a little crisp, taste them every five minutes, as they will quickly change from almost done to done.)
  6. Serve as you like, as a side or main.

Ways to eat:

  • on a salad
  • with rice
  • in a quesadilla
  • on a baked potato!!