Whip up some savory lentils with cranberries to close out the year.

Need a new holiday dish idea? Kick off the holiday season with savory lentils with cranberries, or enjoy it any time of the year!


When it comes to the taste of cranberries, think a burst of tangy flavor with a balance of sweetness. If you’ve every tried a cranberry “in the raw” with no added sugar, it’s reminiscent of lemon zest – a burst of brightness that can enhance a dish’s flavor with a sour or tangy note. It tingles your tastebuds, giving more pop to the overall flavor of any dish.

So why are cranberries good for you?

Cranberries are an excellent source of Vitamin C as well as Vitamin K, but did you know they may have an effect on your gut and metabolic health? While data is still limited, research shows that cranberry intake may have an impact modulating the interactions between gut microorganisms as well as positive effects on cardiometabolic health. Cranberries have also been explored for their antimicrobial properties in preventing urinary tract infections.

If you’re in the mood for a new way to incorporate cranberries, try this versatile vegan lentil dish.

It’s high in fiber, low in added sugars, and has an excellent taste and texture. Plus, it has 1 ½ cups of whole cranberries cooked in! As a great vegan source of protein, this recipe is both satisfying and delicious, packing in plenty of fiber and mixes well in a variety of dishes. Mix in your favorite rice, couscous or pilaf, or enjoy with chunks of butternut squash. If you enjoy meat, consider adding your favorite lean source of protein or any leftovers you may have, such as chicken or beef. Add some broth, sweet potatoes or carrots, and make it a heart-warming lentil soup.

Omnivore or not, you’ll love the appeal of this dish and the variety of ways to serve it up.

  • 1 cup dried lentils
  • 1½ cups fresh cranberries
  • 4 cups broth (I used Bone Broth)
  • 1 tsp garlic powder
  • ¼ tsp cumin
  • ¼ tsp oregano
  • ¼ tsp cinnamon
  • 2 Tbsp Brown Sugar (or Truvia mixed with ½ tsp molasses)
  • ⅓ cup chopped green onion
  • 1 Tbsp red wine vinegar
  • ⅓ cup chopped walnuts
For the full recipe and instructions, head over to the original article.

Lauren O’Connor, MS, RDN, RYT is a Los Angeles-based registered dietitian, yoga teacher, and founder of Nutri Savvy Health. As a health writer, menu developer, and nutritional consultant for companies and national publications, Lauren promotes whole-food nutrition towards making choices that best serve their specific health needs. Learn more about Lauren at Nutri Savvy Health.