| Prep: 20 mins | Cook: 30 mins – 40 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 315 | 7g | 1g | 51g |
| sugars | fibre | protein | salt |
| 9g | 20g | 19g | 2.6g |
Why I Love Finnish Spicy Lentils
Imagine biting into a well-seasoned, hearty bowl of Spicy Lentils. This Finnish dish, as comforting as it is invigorating, is a recipe I’ve grown to adore. It’s a delectable contrast to my traditional Creole and French dessert repertoire. This love affair with Finnish cuisine sprang from my visit to Helsinki years back where every corner subtly whispered of an intriguing culinary culture, proving very inspiring.
A Heritage of Flavors
One can’t discuss Finnish cuisine without making reference to the legendary Chef Marcus Samuelsson, Samuelsson is known for his refreshing twists on Scandinavian classics, this Spicy Lentils dish, in particular, struck me as a fine reflection of his culinary philosophy. His passion for crafting dishes with a heart, and an element of surprise is an enduring source of motivation for me.
This recipe carries a profound essence of home-cooking, with a unique blend of spicy and earthy flavors that invoke pure warmth. It bears some resemblance to the Creole Red Beans and Rice, a staple of my Louisiana roots, in its comforting richness, but with a Finnish twist that makes it truly distinctive.
Versatility at its Best
The Spicy Lentils recipe is as versatile as it’s flavorful. The earthy lentils paired with the aromatic spices and a spicy kick from the chili flakes make it a delight for adventurous palates. This dish serves excellently as an alternative to chili at a cookout or as a standalone winter warmer. To fully appreciate its versatility, I recommend pairing it with a piece of crusty artisan bread, or even alongside grilled chicken for an added source of protein.
This sumptuous lentil dish is a testament to the beauty of Finnish cuisine: wholesome and hearty food that speaks directly to the soul. And while my heart will always thirst for the delicate éclairs and the powder-sugar-dusted beignets, dishes like Spicy Lentils show that simplicity can indeed be electrifying.
What You’ll Need
- 2 cups of dried lentils
- 6 cups of vegetable stock
- 2 tablespoons of olive oil
- 2 onions, finely chopped
- 4 cloves of garlic, minced
- 1 teaspoon of dried chili flakes
- 2 teaspoons of ground coriander
- 2 teaspoons of ground cumin
- 1 teaspoon of smoked paprika
- 2 red bell peppers, diced
- 2 carrots, diced
- 1 can of diced tomatoes (14.5 ounces)
- Salt to taste
- Pepper to taste
- Chopped fresh parsley for garnish
Method
Step One
First, rinse 2 cups of dried lentils under cold running water. After rinsing, pour the lentils into a large cooking pot. Add 6 cups of vegetable stock to the pot, ensuring that the lentils are completely submerged. Bring the stock to the boil over medium-high heat. Once boiling, reduce the heat and let the lentils simmer.
Step Two
While the lentils are simmering, heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the 2 finely chopped onions and 4 cloves of minced garlic, then cook until they are translucent and slightly browned. This takes about 5 minutes.
Step Three
Continue adding spices to the skillet. Mix in 1 teaspoon of dried chili flakes, 2 teaspoons of ground coriander, 2 teaspoons of ground cumin, and 1 teaspoon of smoked paprika. Cook this mixture for another 2 minutes, stirring constantly to ensure the spices are evenly distributed.
Step Four
Add to the pan 2 diced red bell peppers and 2 diced carrots. Let them cook until they are just softened, about 5 minutes.
Step Five
After you’ve cooked the vegetables, add the prepared skillet content into the pot with the lentils. Stir in one can of diced tomatoes (14.5 ounces). Mix everything together and continue to simmer for 25-30 minutes or until the lentils are tender. Make sure to stir occasionally so the lentils do not stick at the bottom of the pot.
Step Six
Once the lentils are cooked, season the dish with salt and pepper to taste. Remove the pot from the heat and let it sit for 5 minutes to allow the flavours to meld together. Serve the spicy lentils hot, garnished with some chopped fresh parsley for extra freshness and visual appeal.
