Bohea Lentils

Recipe Contest Winner

Congratulations to our Recipe Contest Winner, Katie!

Out of all the recipes we received, this dish stood out the most. We love the combination of sweetness form the sweet potatoes and carrots, and the subtle smokiness of the Bohea. Makes a perfect side dish or a hearty meal served with brown rice on a chilly day. Thanks Katie! We hope you enjoy your new teapot with flowering teas!

Bohea Lentil

  • 1 tbsp vegetable oil
  • 1 medium onion, chopped
  • ½ tbsp ground ginger
  • 1 garlic clove, finely chopped
  • 1 tsp. cumin
  • ¼ tsp. ground red pepper (cayenne)
  • 1 large sweet potato, cubed
  • 1 large carrot, diced
  • 1 cup brown lentils
  • 1 ¾ cup chicken or vegetable broth
  • 1 ¼ cups water
  • 2 tbsp Bohea tea
  • ¼ tsp. salt
Heat the water and steep the Bohea to make a strong tea. Set aside.

In 3 quart saucepan, heat oil over medium heat. Add onion and cook, stirring until tender (about 5 min). Stir in ginger, garlic, cumin, and ground red pepper. Cook for about 1 minute. Stir in sweet potato, carrot, lentils, broth, salt, and brewed tea.

Heat to boiling on high heat and cook for 10 min. Reduce heat, cover and simmer, stirring, until lentils are just tender (20-25 min).

Makes about 6 side dish servings

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Beth Johnston, a tea importer and noted tea expert, publishes an informative monthly newsletter on tea, tea history, health and lifestyle enhancements. To learn more about the world of tea, join her free newsletter at or visit


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