As I mentioned in my last article, I grew up in what I like to call an ingredient household. There was always a shelf lined with glass jars filled with different rice, grains, beans and so much more. The only thing that limited what we made was our imagination. In the winter, when the garden was finished for the season, we leaned into what was on those shelves, reaching for ingredients stored in lightning jars with their glass lids and metal hinges. 

Winter pantry cooking meant fewer trips out into the cold, fewer fresh vegetables and a whole lot of comfort. There was nothing flashy — not something you would see on “MasterChef.” The days were short, and there was something grounding about opening the pantry and finding exactly what you needed. Pantry cooking stretches budgets, time and motivation. These meals meet those moments quietly, steadily and reliably, offering the reminder that dinner does not have to be complicated to be nourishing. 

Beans and lentils are more than just cheap, shelf-stable foods. They provide a steady source of protein and fiber, something most of us do not get nearly enough of, and they support heart health while helping to keep blood sugar more balanced by slowing digestion. They are the kind of foods that sustain you, not just fill you up. 

Of course, how much they help depends on what you pair them with and how often they show up in your meals. A bowl of lentils alongside vegetables and grains does better than beans buried under heavy sauces. Even so, they are forgiving foods. They fit easily into soups, stews, chili and simple grain bowls. 

Beans and lentils are also packed with important vitamins and minerals like iron, folate, magnesium and potassium. These nutrients quietly support energy, immunity and overall health. They do not ask for attention or praise. They simply do their job, meal after meal, especially in winter when that kind of quiet nourishment matters most. 

This lentil soup is a great starting point for your next snowy day meal. It is even better the next day, and lentils hold up well to reheating and freezing. You can add ham or sausage to make a meatier version or even blend half of the soup and add it back in to make it creamier. 

Cozy winter lentil soup 

Time: about 45 minutes 

Ingredients 

• 2 Tbsp. olive oil
• 1 medium onion, diced
• 2 carrots, peeled and diced
• 2 celery ribs, diced
• 3 cloves garlic, minced
• 1 1/2 cups dried brown or green lentils, rinsed
• 1 tsp. ground cumin
• 1/2 tsp. smoked paprika
• 1/2 tsp. dried thyme
• 1 bay leaf
• 6 cups vegetable or chicken broth
• 1 (14-15 oz.) can diced tomatoes, with juices
• 1-2 cups frozen spinach or kale
• Salt and black pepper, to taste
• Lemon juice or red wine vinegar, to finish 

Instructions 

1. Heat olive oil in a large pot over medium heat. Add onion, carrots and celery. Cook 6-8 minutes until soft and lightly golden.
2. Stir in garlic, cumin, smoked paprika and thyme. Cook 30 seconds until fragrant.
3. Add lentils, bay leaf, broth and diced tomatoes. Bring to a gentle boil, and then reduce to a simmer. Cover, and cook 25–30 minutes, until lentils are tender.
4. Stir in frozen greens of choice, and simmer 8-10 more minutes. Season with salt and pepper. Finish with a squeeze of lemon juice or a splash of vinegar to brighten.
5. Ladle into bowls, and serve with crusty bread or over rice for a heartier meal.

About

Lincoln Land Community College offers credit programs in Culinary Arts, Hospitality Management and Baking/Pastry, and non-credit cooking and food classes through LLCC Community Education.

Cooking or food questions? Email epicuriosity101@llcc.edu.