If your weeknight dinners need a budget-friendly reset, lentils might be the most underrated ingredient in your pantry. Cookbook author Catie Gett is showing how a simple jar of dried lentils can be transformed into multiple hearty meals, from comforting dal to Mexican-style tacos and even a rich, pasta-ready sauce.
The trick is in the prep. By mixing lentils with dried spices ahead of time, you can store ready-to-go meal bases in the cupboard for months, then simply add tomatoes and water when you’re ready to cook.
Not So Dal
Serves 4 with sides
Ingredients
Dal mix
- 1½ cups (280 g) red split lentils
- ½ tsp turmeric powder
- 2 tsp salt
- 1 tsp sugar (coconut or brown sugar work well)
- 1 tsp cinnamon powder
- 1 tsp sweet paprika
- 1 tsp cumin powder
- 2 tsp sesame seeds
- A good pinch cracked pepper
To cook
- 1 Tbsp butter or oil
- 1 can (400 ml) chopped tomatoes
- 2 cans (800 ml) water
- ½ cup coconut cream (optional)
Method
- Gather your containers (jam jars or zip-lock bags work perfectly).
- In each container, combine the red split lentils with all spices and sesame seeds.
- Store in a cool, dry place for up to 6 months (I make 10+ batches at once).
- Heat 1 Tbsp butter or oil in a large saucepan over medium heat.
- Add the entire lentil and spice mix, stirring constantly for 30 seconds to toast the spices.
- Add canned tomatoes, water and coconut cream (if using).
- Bring to a boil, then reduce heat to low and simmer uncovered for 35 minutes, stirring occasionally, until the lentils are fully cooked.
- If you prefer a soup-like consistency, add boiling water gradually (½ a cup at a time). If too thin, simmer longer to thicken.
- Taste and adjust seasoning with salt if needed.
- Serve hot as is or with rice.
Notes
If you prefer to rinse and soak your lentils, put the spices in a separate container. How to check for doneness? Red split lentils are done when they’ve broken down into a creamy, porridge-like consistency. The best way to test is to taste the lentils to make sure there are no gritty or hard centres remaining. For alternate cooking methods see p. 24.
Taco Lentils
Serves 4 with sides
Ingredients
Taco Lentil Mix
- 300 g (1½ cups) French green lentils
- ½ tsp cinnamon
- 1 tsp sugar
- 1 tsp turmeric powder
- 1 tsp sweet paprika
- 2 tsp cumin powder
- A pinch epazote (optional)
To Cook
- 1 Tbsp oil or butter
- 2 x 400 g cans diced tomatoes
- 1 can (400 ml) water
Method
- In a zip lock bag or jam jar, combine the French whole lentils with turmeric, salt, coconut or brown sugar, cinnamon, sweet paprika, cumin powder, cracked pepper and epazote if using.
- Store in a cool, dry place for up to 6 months. Repeat to make multiple batches (I usually make about 10 at a time).
- Heat a Tbsp of butter or oil in a large saucepan over medium heat.
- Add the entire lentil and spice mix to the pan and stir constantly for 30 seconds to toast the spices.
- Add the canned tomatoes and water.
- Bring to a boil, then reduce heat to low and simmer uncovered for 35–50 minutes, stirring occasionally.
- If you prefer a more soup-like consistency, add boiling water a little at a time. If it’s too thin, simmer a bit longer.
- Taste and adjust seasoning with salt if needed.
- Serve hot as is or with rice. This freezes beautifully and reheats well.
The gist: Grab zip lock bags or jam jars → Add lentils → Add spices → Store away for a rainy day. (Note: I make up about 10 of these at a time.)
Notes
Any whole dried lentils will work in this recipe, such as red, brown, green, or beluga lentils. Split lentils will lose their shape and become too mushy for this recipe. Epazote is a traditional herb widely used in Central and South American cooking, especially in lentil and bean dishes. It adds a distinctive, slightly pungent, herbal flavour and is also valued for supporting digestion. You’ll often find it dried in specialty Latin American grocers or online spice stores. Don’t stress if you can’t track it down, the recipe still works beautifully without it. The cooking times of lentils can vary greatly, depending on the age of the lentils.
Lasagna Lentils
Serves 4 with sides
Ingredients
Lasagna Lentil Mix
- 1½ cups whole red lentils (any whole lentils will work)
- 2 tsp sweet paprika
- ½ tsp Italian spices
- ½ tsp cinnamon powder
- 1 tsp sugar (any sugar will work)
- ½ tsp cracked black pepper
- 1 tsp dried garlic
- 1 tsp salt
To cook
- 1 Tbsp butter or oil
- 2 x 400 ml cans diced tomatoes
- 2 cans (800 ml) water
Method
- In a zip-lock bag or jam jar, combine the whole red lentils with salt, sugar, cinnamon, sweet paprika, Italian herbs, dried garlic, and cracked pepper.
- Store in a cool, dry place for up to 6 months. Repeat to make multiple batches — I usually make about 10 batches at a time.
- Heat 1 Tbsp of butter or oil in a medium saucepan over medium heat.
- Add the entire lentil and spice mix to the pan and stir constantly for 30 seconds to toast the spices.
- Add the canned tomatoes and water.
- Bring to a boil, then reduce heat to low and simmer uncovered for 35–50 minutes, stirring occasionally. You may need to add more water as it reduces — add ½ cup at a time.
- Taste and adjust seasoning with salt if needed.
- Serve hot as is, with some crusty bread, on toast, on pasta, or with rice. This freezes beautifully and reheats well.
You can also add onion, carrot, celery, garlic, tomato paste, red wine, or stock if you want. This is not a traditional bolognese — it’s shelf-stable lentils in a jar with spices that will somewhat resemble bolognese, won’t require a trip to the shops, and contains about 1000% more fibre.
Notes
Italian mixed herbs can include: dried basil, oregano, thyme, rosemary, marjoram, and garlic powder. Some blends also add parsley, sage, fennel seeds, or red pepper flakes. Combinations vary by brand. If your lentils have been in the cupboard for a while they may take longer to cook, so adjust accordingly.
