The Jewish Chronicle

Butternut, lentil and chickpea vegetarian cholent

No need for meat with this tasty veg and grain-filled feast

January 31, 2025 08:00
New grain veg cholent 1c
Photo: Inbal Bar-Oz
1 min read

Including a colourful combination of root vegetables will enhance the ‘brown’ appearance typical of the traditional cholent recipes. Lose the eggs and it’s vegan friendly too.
 

Note: The dried beans need at least a few hours in advance to soak. You will also need a slow cooker, oven safe saucepan or Shabbat hot plate safe to leave on all night.

Method:

  • Soak the chickpeas in 
cold water for 5 – 8 hours, rinse several times and then drain. You may wish to use a variety or mix several kinds of pulses together.
  • Heat a large saucepan with vegetable oil.
  • Pan fry the onions, coriander, cumin and smoked paprika.
  • Transfer to an ovenware dish or crockpot.
  • Stir in the salt, lentils butternut squash, rice, garlic, tomatoes.
  • Add water to cover plus 400ml.
  • Sit the eggs inside the mixture.
  • Cook tightly covered and bake at 100°C for at least 12 hours or overnight.
  • When ready to serve, dig out the eggs, shell them and slice in quarters. Garnish with sprigs of parsley.

Instagram: denises_kitchen

Recipe first published in the JC September 28 2017

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