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Lentils are a versatile vegetarian protein and really shine in this dish. Combined with veggies and a healthy combination of spices to raise the humble lentil to new heights of interest and intrigue. Featuring Chef Brad Martin of Riverside Convention Center.

Recipe: Lentil Hot Pot

Servings per recipe: 4
Prep time: 15 minutes
Cook time: 20 minutes

  • 1/3 C cilantro, chopped (for garnish)
  • 1 roma tomato, diced (for garnish)
  • asparagus (for garnish)
  • 1 tsp coriander
  • 1 tsp garam masala
  • ½ tsp turmeric
  • 1 tsp curry powder
  • 1 tsp ginger powder
  • 1 tsp cumin
  • 2 garlic cloves, minced
  • ¼ tsp cardamom
  • ½ C carrots, sliced
  • 2 ribs celery
  • ¼ C yellow bell pepper
  • ¼ C red bell pepper
  • ½ onion, diced
  • 1 C green lentils
  • 1 C red lentils
  • 4 C vegetable stock
  • 2 Tbsp oil, high heat


In a large saute pan, saute the onion over medium heat to soften, about 2 minutes. Add the bell peppers, celery, and carrot and continue cooking another minute. Add the spices and toss. Continue cooking another minute or two until the vegetables are soft and the spices fragrant. Remove from the heat and transfer to another container, set aside.

Return the saute pan to the heat and add the green lentils and vegetable stock. Bring to a simmer and cook 5-6 minutes, stirring occasionally. Add the red lentils and continue cooking until the lentils are soft, about 10 minutes more.

Clean and trim the asparagus then cut on a diagonal until large pieces, about 1 inch long. Heat a clean saute pan to medium-high heat, coat with a little oil, then saute the asparagus pieces until they turn bright green but are still crisp, about 3-4 minutes.

Serve the lentils with steamed rice and garnished with the asparagus, chopped tomato, and cilantro.

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