This recipe was originally published way back in 2012 (woah!). We spruced it up with some new photos a few years ago, and it’s still one of our ultimate easy-cozy favorites that we just keep coming back to again and again. If you haven’t yet experienced its magic, please, please make it happen tonight.

Now is a good time to:

wear cozy sweaters
get a few candles going
immerse your house in the flavors and smells of your favorite classic comfort-food-but-still-kinda-healthy simmering stovetop recipes.
For example, RED CURRY LENTILS DUH.

These red curry lentils are one of my all-time favorite recipes. As is usually my vibe, we’re working with very basic pantry ingredients here and simple, straightforward prep. It’s hard to mess this one up.

Just cook your lentils and toss them in up this spicy red curry sauce with sauteed onions and a shot of coconut milk. OH MY PERFECTLY SPICY GOODNESS.
I’ve kind of had a fling with lentils lately. Or wait, like, over the last 8 years. These guys, this one, that other one, and now a walk down memory lane back to the original that started my love affair? I can barely stand it. If you’ve never made lentils before, this is a perfect recipe to introduce you to the magic of the most cheap, healthy, versatile, and absolutely delicious little food in the pantry. The Humble Lentil reigns supreme.

THE SECRET TO VEGAN SLOPPY JOES
Green lentils!

Besides being super healthy, green lentils (also known as French lentils, or Puy lentils) are a great substitute for beef in sloppy joes. They cook up beautifully and have just the right texture and structure to be piled high on a bun. They also won’t turn mushy like the red lentils used for dal.

If you don’t have green lentils, you can use brown lentils as well.

Meanwhile, roast the butternut: Place the cubed butternut squash on your rimmed baking sheet. Drizzle it with the olive oil and sprinkle with the salt. Toss until the cubes are lightly and evenly coated in oil. Arrange them in a single layer and roast for 35 to 50 minutes, tossing after 20 minutes, until they are starting to turn golden on the edges and tender when pierced through with a fork.
While the wild rice and butternut cook, prepare all of the remaining components. Chop the kale and green onion, remove the arils from the pomegranate, and whisk together all of the dressing ingredients in a small bowl.

This recipe was originally published way back in 2012 (woah!). We spruced it up with some new photos a few years ago, and it’s still one of our ultimate easy-cozy favorites that we just keep coming back to again and again. If you haven’t yet experienced its magic, please, please make it happen tonight.

Now is a good time to:

wear cozy sweaters
get a few candles going
immerse your house in the flavors and smells of your favorite classic comfort-food-but-still-kinda-healthy simmering stovetop recipes.
For example, RED CURRY LENTILS DUH.

These red curry lentils are one of my all-time favorite recipes. As is usually my vibe, we’re working with very basic pantry ingredients here and simple, straightforward prep. It’s hard to mess this one up.

Just cook your lentils and toss them in up this spicy red curry sauce with sauteed onions and a shot of coconut milk. OH MY PERFECTLY SPICY GOODNESS.
I’ve kind of had a fling with lentils lately. Or wait, like, over the last 8 years. These guys, this one, that other one, and now a walk down memory lane back to the original that started my love affair? I can barely stand it. If you’ve never made lentils before, this is a perfect recipe to introduce you to the magic of the most cheap, healthy, versatile, and absolutely delicious little food in the pantry. The Humble Lentil reigns supreme.