Black Lentils with Orzo and Butternut Squash
Got black lentils? Make this easy, one pot black lentil dish with orzo pasta and butternut squash. Black lentils are less common, but more flavorful than other types of lentils. The lentils are slightly sweet and earthy, the dish is filling, warming and cozy. It’s seasoned with herbs and the tiniest pinch of cloves, for that added bit of warming magic. So on those chilly winter and autumn nights, get out the large skillet and make a meal that will keep the whole family toasty and fed.
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Cozy Winter Meals
Yesterday I took my dog for a total of four walks, all in the rain. Today it was lightly snowing, which is somehow warmer than a cold winter rain, but still chilly. All of that to say that I’ve basically been cold for a day and a half now. And once my fingers and toes get cold, there’s only one way to get warm again. First, start a warm meal on the stove, and shout at my partner to keep an eye on it. Second, take a quick warm shower or bath (ideally keeping my hair dry). Thirdly, find my slippers and pop them on right away, or else the other steps are just pointless. Finally, dig into that cozy warming meal you got started earlier. Maybe grab a beer to go with it.
I think the best cozy meals are ones with a little bit of broth to them. It doesn’t have to be a full-out soup, but something like this pasta and lentil dish with a bit of a brothy sauce is just perfect. The perfect cozy dinner meals are warm and have plenty of carbs. You want your dish to be nice and filling, and carbs can really help you with that. A little bit of a warming spice, like cardamom, cinnamon, cloves, cayenne, or ginger can also really take the coziness up a level. I’m all for crunchy, raw vegetables, but a cozy winter meal isn’t the best place for them. Here we used butternut squash, which is slightly caramelized before being cooked until soft and silky. I also think the best cozy winter meals are simple, cooked in one pot if possible, and not very fussy.
Speaking of which, it’s time to go take a chilly promenade with my pup. Maybe I’ll get these lentils started first…
Looking For Cozy Winter Meals? Try one of these!
- Cranberry Bean Zuppa Lombarda
- Spicy Jackfruit and Black Bean Stew with Bananas
- One-Pot Green Curry Noodle Soup
- Vegan Mung Bean Dal Fennel Frond Recipe
- Easy Minestrone Soup with Beets
- Warming Vegan Stew with Squash and Cardamom
- Seasoned Vegan Baked Rice Recipe
- Vegan Brown Rice Congee with Jackfruit and Mushrooms
How to Make Black Lentils with Orzo and Butternut Squash
Like the best cozy winter weeknight meals, this is a one-pot wonder (technically a one-skillet wonder), with very little fuss. Start by sauteing onions, and then adding your herbs with some oil in a large skillet. Next add your butternut squash- you’ll want it to be peeled and cut into very small cubes so it’s fairly proportional to the orzo and lentils. Once you get a little color on the squash, the garlic, lentils and broth goes in as well. Bring it to a light simmer, and let the lentils soften. Black lentils take 30-40 minutes to cook fully, but you will still cook the pasta after so they don’t need to be all the way done. Here’s when you can go and heat up in the shower, if you’re following my “how to warm up” guide. After the lentils are most of the way cooked, salt your broth and throw in the pasta. The orzo takes about 15 minutes to cook, and will absorb most of the remaining broth, so make sure to cover the skillet and take the time to stir it once or twice so the pasta all cooks and doesn’t stick.
To finish the dish up, I used a little miso paste mixed in water to really double down on the sweet and salty flavors of the dish. In order to avoid big clumps of miso, I think the best way is to add it to a jar with water and shake well. You can stir it in water too, but I find shaking works best. Add that to your pasta, and cook just long enough that the excess water absorbs in. A pat of vegan butter melted in at the same time adds a little richness to the dish. Lastly, salt and pepper. If you like spicy dishes, I love these lentils with a little hot sauce.
Black Lentils with Orzo and Butternut Squash
Ingredients
- 1 medium onion
- 1 tsp. herbs de Provence
- ½ tsp. ground sage
- ¼ tsp. ground cloves
- ½ butternut squash
- 3 cloves garlic
- ½ cup dried black lentils
- 1 quart vegetable broth
- ½ lb. orzo pasta
- 2 tbsp. white miso paste
- 1 tbsp. vegan butter
- Oil, for cooking
- Salt and pepper, to taste
Instructions
- Dice the onion, mince the garlic, and peel and chop the squash into small cubes.
- Heat a small amount of oil in a large skillet, add the onions and spices. Cook for a couple minutes until the onions soften. Add the butternut squash and raise the heat. Once you have a little caramelization on the squash, and then add the garlic and lentils. Stir well, so all the lentils are coated in the cooking onions and oil, and add the vegetable broth. Bring to a simmer, and let simmer for 20 minutes or until the lentils are soft.
- Once the lentils are mostly cooked, salt the broth to taste and add the orzo. Cook covered, for around 15 minutes, stirring occasionally. Most of the liquid should be absorbed- you may need to add a little water or broth if it’s absorbed before the orzo is cooked.
- To finish the pasta, add 2 tablespoons of miso with ½ cup of water in a glass jar. Shake well to dissolve the miso in the water. Pour the miso into the lentils and orzo, and cook until the excess water is steamed off. At the same time, add the vegan butter and let melt in. Adjust with salt and pepper to taste, and serve.
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