winter's bone. bone both with horseradish. fermented black garlic and persian lime.WINTER LENTILS FOR COLD NIGHTS TWO WAYS.

Here on the East Coast, we are the midst of our first winter storm of 2016. Nothing feels better on a snowy day than a good bowl of hot broth or anytime for that matter. I make mine in big batches and freeze it so it can be ready for the next storm! Below is a recipe I developed for Toast UK. It is a rich dark beef bone broth with hits of horseradish and smokey fermented garlic and just a touch of Persian lime. Earlier this December, I was asked by Toast the beautiful UK homeland fashion brand to submit my favorite healing winter foods, below are three recipes. Winter in our house is a heavy rotation of healing broth and giant pots of simmering lentils.  Enjoy wherever you are! Stay Warm. xx




3 lbs. of Beef shin bones

3 lbs. meaty bones such as beef shank or short ribs

2 tablespoons Sicilian oregano

2 tablespoons extra virgin olive oil

Preheat oven to 400


Place bones on a large roasting tray

Sprinkle with Sicilian oregano

Generously salt the bones

Drizzle with olive oil

Roast bones for 1 hour turning midway through.

Remove bones from oven and cool.


When the bones are cooled, place in a large stock pot. I used a 7 quart Staub pot.

Add remaining ingredients

2 medium yellow onions, halved with skins on

4 whole heads black fermented garlic

2 whole heads garlic

2 whole Persian limes

2 cups chopped horseradish

1 celery root quartered

1 parsley root quartered

1 bundle of aromatics like thyme and parsley

1/4 cup juniper vinegar or apple cider vinegar

2 tbsp. kosher salt

20 cups filtered water

Add the water and allow the stock to come to a rapid boil, then lower heat to a bare simmer for 12-24 hours.

(don’t be afraid to add more water along the way if need be.)

Discard bones and other large debris and pour through a fine mesh strainer or a colander lined with cheesecloth.

makes 10-12 cups

Add salt to taste.


Wintery Slow Cooked Puy Vert Lentils with Turmeric and Sumac Yogurt

I use a slow cooker for these lentils but you could easily adapt this to a stove top. I like these lentils because they hold their shape and are still a bit firm when done. This is a smokey earthy warming dish, perfect for chilly winter afternoons.


1/2 lb. smoked bacon cut into 1/4 inch pieces and cooked until crispy 2 1/2 cups Puy Vert Lentils
2 cups chopped Parsley
2 shallots diced fine

1 cup chopped fresh turmeric
1 tablespoon sumac powder
1 tablespoon dried fenugreek leaves
1 teaspoon sea salt
1/2 teaspoon Bhutanese pepper. Aleppo if you can't find Bhutanese. Handful of chopped lovage leaves.
Handful chopped parsley leaves.

Add the cooked bacon and all other ingredients to the slow cooker and cover with 9 cups of water

Set the cooker on high for 8 hours.
Add more water if need be along the way. Add salt to taste in the end.

Serve with Sumac yogurt and copious handfuls of chopped. cilantro Sumac Yogurt

2 1/2 cups Greek yogurt.
2 1/2 tablespoons of sumac 1/2 teaspoon sea salt

Combine and serve with lentils. Serves 6 




Lemony Lentil Dahl With Ginger and Turmeric


A big pot of Lentils are on rotation at my house year round but I admit to enjoying them most on cold winter nights or when I need a little immune boost. The thing I love most about this recipe is that it can be thrown together in minutes.

This version came about after traveling to India and Morocco several years ago. It is really more of a Dahl. I am never more inspired then when I travel. I always come back newly inspired, bags full of spices to test out in my own kitchen. I am in love with this bright lemony dish and while you might find incarnations of it elsewhere I am pretty partial to the flavors in this one. Go ahead and make your own version by substituting your favorite spices. Lentils are pretty forgiving.


In a large cast iron pot, add two teaspoons of fennel seeds and warm them over medium heat until they start to release their  scent, about two minutes. Turn the heat to low.

Add to that, two tablespoons of olive oil, 2 tablespoons of coconut oil and 2 tablespoons of ghee.

Smash 4 cloves of garlic and chop fine.

Dice two small shallots, a 1 1/2 inch knob of fresh ginger and a 1 inch knob of fresh turmeric

Add all of these to the oils and ghee.

Let them all warm slowly on low heat until the shallots, garlic, ginger and turmeric are soft.

Add 1 1/2 cup of Tiny Crimson or Toor Dahl.

Add 5 cups of water and a pinch of Aleppo pepper.

Add one whole dried small chili.  (I use whatever I have on hand)

Add a teaspoon of dried Sumac.

Tuck one preserved lemon cut in half and deseeded into the pot. There is no need to chop it into small pieces  as it will break up and mostly melt into the lentils during the cooking process. 

( I used to add a whole raw lemon to this recipe but one day I was out of lemons and decided to throw in a preserved lemon and it was decidedly better! )

Add a couple turns of fresh ground pepper. Do not add salt until the very end as the preserved lemons are quite salty.

Cover and cook over medium heat stirring occasionally to break up the lemon.


Cook about 40 minutes until soft and soupy adding more water if needed. I occasionally add another tablespoon of coconut oil during cooking.

When done serve over forbidden black rice and top with sunflower seeds, shaved baby radish, lentil sprouts and dollop of thick greek yogurt.

As with all my cooking, I kind of wing it in the kitchen, adding and subtracting ingredients depending on what I have on hand. Don't worry if you don't have sprouts, just add some chopped herbs like cilantro and parsley, it will taste just as good. I use fresh ginger and turmeric when I have it on hand but this recipe can easily be made with dried spices as well. In the summer, I like to add fresh green coriander seed.

Cooking is about being inspired, experimenting so have fun and let me know if you try either of these versions!

I am curious to hear what you think!







images ©Andrea Gentl/Gentl and Hyers 2015

 recipes ©Hungry Ghost 2015