30 Delicious Lentil Recipes to Try Today

Lentils are not just a protein-packed powerhouse; they’re also incredibly versatile and easy to cook with! This collection of 30 recipes showcases delicious ways to incorporate lentils into your meals, whether you’re in the mood for a warm soup, a hearty salad, or a family-friendly casserole. Get ready to fill your kitchen with delightful aromas and enjoy some wholesome goodness!

Lentil Curry with Coconut Milk

Lentil curry with coconut milk is a delightful dish that brings together the earthy flavors of lentils and the creamy richness of coconut milk. This recipe is not only simple to make but also packed with nutrients, making it an ideal meal for both busy weeknights and leisurely weekends.

The taste is a wonderful balance of spices and sweetness from the coconut, creating a comforting and satisfying meal. Serve it over rice or with warm naan for a complete experience.

Ingredients

1 cup lentils (red or green)
1 can (14 oz) coconut milk
1 onion, chopped
2 garlic cloves, minced
1 tablespoon ginger, minced
1 tablespoon curry powder
1 teaspoon turmeric
1 teaspoon cumin
2 cups vegetable broth
1 tablespoon olive oil
Salt and pepper to taste
Fresh cilantro for garnish

Instructions

Rinse the lentils under cold water and set aside.
In a large pot, heat olive oil over medium heat. Add the chopped onion and sauté until translucent.
Add the minced garlic and ginger, stirring for 1-2 minutes until fragrant.
Stir in the curry powder, turmeric, and cumin, cooking for another minute.
Add the rinsed lentils, coconut milk, and vegetable broth. Stir well.
Bring to a boil, then reduce the heat and let it simmer for about 20-25 minutes, or until the lentils are tender. Season with salt and pepper to taste.
Serve hot, garnished with fresh cilantro, alongside rice or naan.

Lentil Veggie Burgers

Lentil veggie burgers are a tasty and nutritious alternative to traditional meat patties. They offer a wonderful blend of flavors and textures, thanks to the hearty lentils and vibrant vegetables mixed in. Perfectly seasoned, these burgers are satisfying without being heavy, making them a hit for even the pickiest eaters.

Making lentil veggie burgers is quite simple. You’ll cook the lentils, mix them with your favorite veggies, and season them all to your liking. Then, just shape the mixture into patties and cook them until golden brown. They’re great on a bun or served without it, topped with your favorite condiments!

Ingredients

1 cup cooked lentils
1/2 cup breadcrumbs
1/2 cup grated carrots
1/4 cup chopped onions
1/4 cup chopped bell peppers
1 clove garlic, minced
1 teaspoon cumin
1 teaspoon paprika
Salt and pepper to taste
2 tablespoons olive oil

Instructions

Combine the lentils, breadcrumbs, grated carrots, onions, bell peppers, garlic, cumin, paprika, salt, and pepper in a large bowl. Mix until well combined.
Shape the mixture into burger patties.
Heat the olive oil in a skillet over medium heat. Cook the patties for about 4-5 minutes on each side until they are golden brown.
Serve the burgers on buns or on a plate, topped with your choice of condiments and fresh veggies!

Stuffed Bell Peppers with Lentils

Stuffed bell peppers with lentils are a delightful and nutritious dish that’s perfect for any meal. The sweetness of the peppers pairs wonderfully with the hearty lentils, creating a balance of flavors and textures. Not only do they look appealing on the plate, but they’re also simple to make, making them great for both weeknight dinners and special occasions.

This recipe is versatile, allowing you to customize the filling with various spices, vegetables, or grains to suit your taste. Plus, it’s a fantastic way to sneak in some extra veggies into your diet!

Ingredients

4 large bell peppers (any color)
1 cup cooked lentils
1 cup diced tomatoes
1 small onion, chopped
2 cloves garlic, minced
1 teaspoon cumin
1 teaspoon paprika
Salt and pepper to taste
1/2 cup shredded cheese (optional)
1 tablespoon olive oil
Fresh herbs (like parsley or cilantro) for garnish

Instructions

Preheat your oven to 375°F (190°C).
Prepare the Peppers: Cut the tops off the bell peppers and remove the seeds. Lightly brush them with olive oil and place them upright in a baking dish.
Make the Filling: In a skillet, heat olive oil over medium heat. Sauté the onion and garlic until translucent. Add the cooked lentils, diced tomatoes, cumin, paprika, salt, and pepper. Stir well and cook for about 5 minutes until heated through.
Stuff the Peppers: Fill each bell pepper with the lentil mixture, pressing down gently to pack it in. If desired, top with shredded cheese.
Bake: Cover the baking dish with foil and bake for 25-30 minutes. Remove the foil for the last 10 minutes to brown the cheese.
Serve: Garnish with fresh herbs and enjoy your nutritious stuffed bell peppers!

Spiced Lentil Soup with Carrots

Spiced Lentil Soup with Carrots is a warm and comforting dish that’s perfect for any time of year. Packed with hearty lentils and vibrant carrots, this soup is not only nutritious but also bursting with flavor from a blend of spices. It’s simple to make, requiring just one pot and a handful of ingredients, making it a hassle-free option for busy weeknights.

The combination of spices adds depth to the earthy lentils, while the carrots provide a slight sweetness and a lovely color. This soup is great on its own or served with a slice of crusty bread for dipping. It’s a solid choice for those looking to enjoy a wholesome, homemade meal without too much fuss.

Ingredients

1 cup dried lentils (any color)
2 large carrots, diced
1 onion, chopped
3 cloves garlic, minced
4 cups vegetable broth
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon turmeric
1/2 teaspoon paprika
Salt and pepper, to taste
2 tablespoons olive oil
Fresh cilantro, for garnish

Instructions

Heat olive oil in a large pot over medium heat. Add the chopped onion and garlic, and sauté until softened, about 3-4 minutes.
Add the diced carrots and cook for another 5 minutes, stirring occasionally.
Stir in the lentils, cumin, coriander, turmeric, and paprika. Mix well to coat the lentils and vegetables with the spices.
Pour in the vegetable broth and bring the mixture to a boil. Reduce heat, cover, and simmer for about 25-30 minutes, or until the lentils are tender.
Season with salt and pepper to taste. Serve hot, garnished with fresh cilantro.

Savory Lentil and Mushroom Pie

This savory lentil and mushroom pie is a delicious and hearty dish that’s perfect for any occasion. With its rich flavors and satisfying texture, it’s a fantastic choice for both vegetarians and meat-lovers alike. The combination of tender lentils and earthy mushrooms creates a filling that is not only nutritious but also comforting.

Making this pie is straightforward, and it’s a great way to use up pantry staples. Once baked, the flaky crust envelops the savory filling, making each slice a delightful experience. Serve it warm with a side salad for a complete meal that everyone will enjoy!

Ingredients

1 cup cooked lentils
2 cups mushrooms, sliced
1 onion, chopped
2 cloves garlic, minced
1 teaspoon thyme
1 teaspoon rosemary
1 cup vegetable broth
2 tablespoons soy sauce
1 tablespoon olive oil
1 pre-made pie crust
1 cup shredded cheese (optional)

Instructions

Preheat the oven to 375°F (190°C).
In a skillet, heat olive oil over medium heat. Add onions and garlic, sautéing until soft.
Add the sliced mushrooms and cook until they release their moisture and begin to brown.
Stir in cooked lentils, vegetable broth, thyme, rosemary, and soy sauce. Let it simmer for about 10 minutes until slightly thickened.
Transfer the lentil mixture into the pie crust and top with cheese if using.
Bake in the preheated oven for 25-30 minutes, or until the crust is golden brown.
Allow to cool slightly before slicing. Serve warm and enjoy!

Lentil Bolognese over Spaghetti

Lentil Bolognese over spaghetti is a delicious and wholesome twist on a classic Italian dish. This hearty sauce is packed with flavor and loaded with nutrients, making it a satisfying choice for both pasta lovers and health-conscious eaters. With a rich tomato base and the earthy taste of lentils, it’s a simple yet delightful meal that can easily become a family favorite.

Not only is this recipe easy to make, but it’s also quick, taking just about 30 minutes from stove to table. Perfect for busy weeknights, you can whip it up in no time and enjoy a comforting bowl of pasta that feels indulgent without the guilt. Serve it with a sprinkle of fresh basil and grated cheese for an extra touch!

Ingredients

1 cup green or brown lentils, rinsed
2 tablespoons olive oil
1 onion, chopped
2 carrots, diced
2 celery stalks, diced
3 garlic cloves, minced
1 can (14 oz) crushed tomatoes
2 tablespoons tomato paste
1 teaspoon dried oregano
1 teaspoon dried basil
Salt and pepper to taste
12 oz spaghetti
Fresh basil for garnish
Grated Parmesan cheese (optional)

Instructions

Cook the Lentils: In a pot, cover lentils with water and bring to a boil. Reduce heat and simmer for about 20 minutes until tender. Drain and set aside.
Sauté the Vegetables: In a large skillet, heat olive oil over medium heat. Add onions, carrots, and celery. Cook for 5-7 minutes until softened. Stir in garlic and cook for another minute.
Add Tomatoes and Lentils: Add crushed tomatoes, tomato paste, oregano, basil, salt, and pepper to the skillet. Stir in the cooked lentils and let simmer for 10 minutes to blend the flavors.
Cook the Spaghetti: While the sauce simmers, cook spaghetti according to package instructions. Drain and set aside.
Combine and Serve: Toss the spaghetti with the lentil Bolognese sauce. Serve hot, garnished with fresh basil and grated Parmesan cheese if desired.

Lentil Salad with Roasted Vegetables

This lentil salad is a fresh and nutritious dish that’s bursting with flavors. It combines the earthy taste of lentils with the sweetness of roasted vegetables, making it satisfying and healthy. Plus, it’s simple to prepare, ideal for a quick lunch or as a side for dinner.

The roasted veggies add a delightful texture, while a zesty dressing ties everything together. It’s a great way to enjoy seasonal produce and can be customized with your favorite ingredients!

Ingredients

1 cup lentils (green or brown)
2 cups vegetable broth or water
1 bell pepper, diced
1 zucchini, diced
1 cup cherry tomatoes, halved
1 cup butternut squash, diced
2 tablespoons olive oil
Salt and pepper to taste
1 teaspoon dried oregano
2 tablespoons fresh parsley, chopped
Juice of 1 lemon

Instructions

Preheat your oven to 400°F (200°C). Toss the diced bell pepper, zucchini, cherry tomatoes, and butternut squash with olive oil, salt, pepper, and oregano. Spread them on a baking sheet and roast for about 20-25 minutes until tender.
While the vegetables are roasting, rinse the lentils under cold water. In a pot, combine lentils with vegetable broth or water. Bring to a boil, then reduce heat and simmer for about 20 minutes until tender. Drain any excess liquid.
In a large bowl, combine the cooked lentils and roasted vegetables. Add chopped parsley and lemon juice, mixing gently to combine.
Serve warm or cold. Enjoy your delicious lentil salad!

Lentil Tacos with Avocado Salsa

Lentil tacos are a delicious and healthy twist on a classic favorite. They’re packed with flavor and offer a great texture that makes them incredibly satisfying. The combination of seasoned lentils topped with fresh avocado salsa delivers a tasty bite that even meat lovers will enjoy.

Making these tacos is a breeze! Just cook the lentils with spices, whip up a quick avocado salsa, and you’re ready to assemble your meal. They are perfect for a weeknight dinner or a casual gathering with friends.

Ingredients

1 cup dry lentils
2 cups vegetable broth
1 teaspoon cumin
1 teaspoon smoked paprika
Salt and pepper to taste
8 small corn or flour tortillas
1 avocado, diced
1/2 cup diced tomatoes
1/4 cup chopped red onion
1/4 cup chopped cilantro
Juice of 1 lime

Instructions

Cook the Lentils: Rinse lentils under cold water and combine with vegetable broth in a pot. Bring to a boil, then reduce heat and simmer for about 20-25 minutes until tender. Drain any excess liquid.
Season the Lentils: Stir in cumin, smoked paprika, salt, and pepper to the cooked lentils. Mix well and let it cook for an additional 5 minutes to meld the flavors.
Make the Salsa: In a bowl, combine diced avocado, tomatoes, red onion, cilantro, and lime juice. Mix gently to combine.
Assemble the Tacos: Warm the tortillas in a dry skillet. Spoon the lentil mixture onto each tortilla, top with avocado salsa, and enjoy!

Lentil Stir-Fry with Broccoli

Lentil stir-fry with broccoli is a refreshing and nutrient-packed dish that’s quick to whip up. The earthy flavor of lentils pairs perfectly with the crispness of fresh broccoli and the vibrant crunch of bell peppers. It’s not only simple to make but also versatile enough to fit into any meal plan.

This recipe brings out the best in lentils, making them a star ingredient. The combination of vegetables adds color and texture, while a dash of your favorite sauce can kick the flavor up a notch. Perfect for a weeknight dinner or meal prep, this dish is sure to please everyone at the table.

Ingredients

1 cup cooked lentils
1 cup broccoli florets
1 bell pepper (red or yellow), sliced
1 small onion, diced
2 cloves garlic, minced
2 tablespoons olive oil
2 tablespoons soy sauce
1 tablespoon sesame oil (optional)
Salt and pepper to taste

Instructions

Heat olive oil in a large skillet over medium heat. Add the diced onion and garlic, sautéing until fragrant, about 2-3 minutes.
Add the sliced bell pepper and broccoli florets to the skillet. Stir-fry for another 5-7 minutes until the vegetables are tender-crisp.
Stir in the cooked lentils and pour in the soy sauce and sesame oil. Mix well and cook for another 2-3 minutes until heated through.
Season with salt and pepper to taste, and serve hot.

Lentil Potato Cakes

Lentil potato cakes are a delightful combination of soft, creamy potatoes and hearty lentils. They make for a satisfying dish that’s both filling and nutritious. These cakes are crispy on the outside and tender on the inside, offering a blend of flavors that’s sure to please everyone at the table.

Making these cakes is straightforward and doesn’t require advanced cooking skills. Perfect for a weeknight dinner or a weekend brunch, they can be served with a side of yogurt or fresh herbs for a refreshing touch.

Ingredients

1 cup cooked lentils
2 cups mashed potatoes
1/2 cup chopped green onions
1/2 cup grated cheese (optional)
1 teaspoon garlic powder
1/2 teaspoon paprika
Salt and pepper to taste
2 tablespoons olive oil for frying

Instructions

Mix Ingredients: In a large bowl, combine the cooked lentils, mashed potatoes, green onions, cheese, garlic powder, paprika, salt, and pepper. Mix until well combined.
Form Cakes: Shape the mixture into patties, about 1/2 inch thick.
Fry Cakes: Heat olive oil in a skillet over medium heat. Add the lentil potato cakes in batches, frying for 4-5 minutes on each side until golden brown.
Serve: Remove from the skillet and drain on paper towels. Serve warm with yogurt or your favorite dipping sauce.

Lentil and Quinoa Salad

This Lentil and Quinoa Salad is a delightful combination of flavors and textures, making it a perfect choice for a light meal or side dish. With the nuttiness of quinoa paired with the earthiness of lentils, it offers a satisfying and nutritious experience. Toss in some fresh veggies, and you have a refreshing dish that’s not only tasty but also easy to prepare!

Simple to whip up, this salad can be customized with your favorite vegetables and dressings. It’s a great option for meal prep or a quick lunch. Plus, it’s packed with protein and fiber, keeping you full and happy. Give it a try, and you won’t be disappointed!

Ingredients

1 cup quinoa
1 cup green or brown lentils
2 cups vegetable broth
1 cup cherry tomatoes, halved
1 cucumber, diced
1/4 cup red onion, finely chopped
1/4 cup parsley, chopped
3 tablespoons olive oil
2 tablespoons lemon juice
Salt and pepper to taste

Instructions

Cook the Quinoa: Rinse quinoa under cold water. In a pot, combine quinoa and vegetable broth. Bring to a boil, then reduce heat, cover, and simmer for about 15 minutes until broth is absorbed. Fluff with a fork and let cool.
Cook the Lentils: In a separate pot, combine lentils with water. Bring to a boil, then reduce heat and simmer for about 20-25 minutes until tender. Drain and let cool.
Mix the Salad: In a large bowl, combine cooked quinoa, lentils, cherry tomatoes, cucumber, red onion, and parsley.
Dress the Salad: In a small bowl, whisk together olive oil, lemon juice, salt, and pepper. Pour over the salad and toss gently to combine.
Serve: Enjoy the salad immediately, or refrigerate for an hour to let the flavors meld together!

Mediterranean Lentil Bowl

This Mediterranean Lentil Bowl is a delightful mix of flavors and textures that is incredibly satisfying. Packed with protein-rich lentils, fresh vegetables, and tangy feta cheese, it offers a refreshing taste of the Mediterranean. The dish is simple to prepare and is perfect for a quick lunch or a light dinner.

With its colorful ingredients and zesty lemon dressing, this bowl is not just nutritious but also visually appealing. You can customize it by adding your favorite veggies or herbs, making it versatile for any palate.

Ingredients

1 cup dried lentils (green or brown)
2 cups vegetable broth
1 cup cherry tomatoes, halved
1 cup black olives, pitted and sliced
1/2 cup feta cheese, crumbled
1/4 cup red onion, finely chopped
1/4 cup fresh parsley, chopped
1 lemon, juiced
2 tablespoons olive oil
Salt and pepper to taste

Instructions

Cook the Lentils: Rinse the lentils under cold water. In a pot, combine lentils and vegetable broth. Bring to a boil, then reduce heat and simmer for 20-25 minutes until tender. Drain any excess liquid.
Prepare the Vegetables: In a large bowl, combine cooked lentils, cherry tomatoes, black olives, red onion, and parsley.
Make the Dressing: In a small bowl, whisk together lemon juice, olive oil, salt, and pepper.
Combine: Pour the dressing over the lentil mixture and toss gently to coat. Top with crumbled feta cheese.
Serve: Enjoy chilled or at room temperature for a refreshing meal.

Lentil Falafel with Tahini Sauce

Lentil falafel is a delicious and healthy twist on the classic chickpea version. These golden-brown, crispy bites are packed with protein and flavor. The lentils lend a subtle earthiness, while fresh herbs and spices add a vibrant touch. Perfect for snacking or as a main dish, these falafels are simple to make and incredibly satisfying.

When paired with a creamy tahini sauce, the flavors come together beautifully. The sauce adds a rich, nutty element that complements the falafel perfectly. Whether you serve them in a wrap, over a salad, or on their own, they are sure to please!

Ingredients

1 cup dried lentils (red or green), rinsed and drained
1 small onion, chopped
2 cloves garlic, minced
1/4 cup fresh parsley, chopped
1/4 cup fresh cilantro, chopped
1 teaspoon cumin
1 teaspoon coriander
1/2 teaspoon baking powder
Salt and pepper to taste
Oil for frying
1/4 cup tahini
2 tablespoons lemon juice
Water, as needed

Instructions

Cook the Lentils: In a pot, bring lentils and 3 cups of water to a boil. Reduce heat and simmer for about 15 minutes until tender. Drain and let cool.
Blend Ingredients: In a food processor, combine cooked lentils, onion, garlic, parsley, cilantro, cumin, coriander, baking powder, salt, and pepper. Pulse until the mixture is combined but still slightly chunky.
Form Falafel: Shape the mixture into small balls or patties. Chill in the refrigerator for about 30 minutes to firm up.
Fry Falafel: Heat oil in a frying pan over medium heat. Fry the falafel for 3-4 minutes on each side until golden brown. Drain on paper towels.
Make Tahini Sauce: In a small bowl, whisk together tahini, lemon juice, and enough water to reach your desired consistency. Season with salt to taste.
Serve: Enjoy the falafel warm with the tahini sauce drizzled over the top!

Lentil Chili with Cornbread

Lentil chili is a hearty and comforting dish that brings together the goodness of lentils with rich flavors and spices. It’s perfect for chilly nights, offering a satisfying blend of textures and tastes that will warm you from the inside out. The addition of cornbread on the side makes it a complete meal that’s both filling and delicious.

This recipe is simple enough for a weeknight dinner, yet impressive enough to serve guests. You can customize the spice level to your liking and feel free to add any extra veggies you have on hand. It’s a versatile dish that’s sure to please everyone at the table!

Ingredients

1 cup green or brown lentils
1 onion, diced
2 cloves garlic, minced
1 bell pepper, chopped
1 can (14 oz) diced tomatoes
2 cups vegetable broth
1 tablespoon chili powder
1 teaspoon cumin
Salt and pepper to taste
1 cup corn (frozen or canned)
1 tablespoon olive oil

Instructions

Rinse the lentils under cold water and set aside.
In a large pot, heat olive oil over medium heat. Add onions and garlic, and sauté until soft.
Add the bell pepper and cook for another 3 minutes.
Stir in the lentils, diced tomatoes, vegetable broth, chili powder, cumin, salt, and pepper.
Bring to a boil, then reduce the heat and simmer for about 30-35 minutes, or until the lentils are tender.
Add the corn during the last 5 minutes of cooking.
Serve hot with warm cornbread on the side!

Lentil Risotto with Spinach

Lentil Risotto with Spinach is a comforting and nutritious dish that marries the creaminess of risotto with the hearty texture of lentils. Packed with flavor and nutrients, this meal is perfect for a cozy dinner while also being simple to prepare. The earthy taste of lentils combined with fresh spinach creates a delightful balance.

This dish is not only delicious but also versatile. You can enjoy it as a main course or a side dish. Plus, it’s a fantastic way to incorporate more plant-based ingredients into your meals. Let’s get started on this wholesome recipe!

Ingredients

1 cup arborio rice
1/2 cup green or brown lentils, rinsed
4 cups vegetable broth
1 cup fresh spinach, chopped
1 onion, finely chopped
2 garlic cloves, minced
1/2 cup grated Parmesan cheese (optional)
2 tablespoons olive oil
Salt and pepper to taste

Instructions

Cook the Lentils: In a pot, combine rinsed lentils with 2 cups of vegetable broth. Bring to a boil, then reduce heat and simmer until tender, about 20-25 minutes. Drain and set aside.
Sauté the Aromatics: In a large pan, heat olive oil over medium heat. Add chopped onion and garlic, cooking until softened and fragrant.
Add the Rice: Stir in the arborio rice, letting it toast for about 1 minute. This will enhance the flavor.
Gradually Add Broth: Pour in the remaining vegetable broth, one cup at a time. Stir frequently, allowing the rice to absorb the liquid before adding more. This should take about 18-20 minutes.
Incorporate Spinach and Lentils: Once the rice is creamy and al dente, gently fold in the cooked lentils and spinach. Cook for an additional 2-3 minutes until the spinach wilts.
Finish with Cheese: If desired, stir in the grated Parmesan cheese for a richer flavor. Season with salt and pepper to taste. Serve warm and enjoy!

Curried Lentil and Sweet Potato Stew

This Curried Lentil and Sweet Potato Stew is a warm hug in a bowl. It combines the earthy flavors of lentils with the sweetness of tender sweet potatoes, all beautifully spiced with curry. It’s not just delicious; it’s also simple to make, perfect for a weeknight dinner or a cozy weekend meal.

The stew is hearty, filling, and packed with nutrients, making it a great choice for anyone looking to enjoy a comforting dish that’s also good for you. Plus, it’s vegan and gluten-free, meaning everyone can enjoy a bowl. Get ready to warm up your kitchen and your taste buds!

Ingredients

1 tablespoon olive oil
1 onion, chopped
2 garlic cloves, minced
2 teaspoons curry powder
1 teaspoon ground cumin
2 medium sweet potatoes, peeled and cubed
1 cup dried lentils (green or brown), rinsed
4 cups vegetable broth
1 can (14 oz) diced tomatoes
Salt and pepper to taste
Fresh cilantro for garnish

Instructions

Heat olive oil in a large pot over medium heat. Add chopped onion and minced garlic; sauté until the onion is translucent.
Stir in curry powder and ground cumin, cooking for another minute until fragrant.
Add the cubed sweet potatoes, lentils, vegetable broth, and diced tomatoes to the pot. Bring to a boil.
Reduce heat to low and cover, simmering for about 25-30 minutes until the lentils and sweet potatoes are tender.
Season with salt and pepper to taste. Serve hot, garnished with fresh cilantro.

Lentil and Beet Salad

This Lentil and Beet Salad is a delightful blend of earthy flavors and vibrant colors. The combination of tender lentils and sweet roasted beets creates a satisfying dish that’s both nutritious and filling. It’s easy to prepare, making it a perfect choice for a quick lunch or a side for dinner.

The salad has a refreshing taste, enhanced by a simple dressing that ties all the ingredients together. You’ll love the contrast of textures and flavors, from the soft lentils to the crunchy veggies. It’s also a great way to incorporate more plant-based ingredients into your diet.

Ingredients

1 cup cooked lentils
2 medium beets, roasted and diced
1/2 cup diced red bell pepper
1/4 cup chopped fresh parsley
1/4 cup raisins
2 tablespoons olive oil
1 tablespoon balsamic vinegar
Salt and pepper to taste

Instructions

In a large bowl, combine the cooked lentils, diced beets, diced red bell pepper, parsley, and raisins.
In a small bowl, whisk together the olive oil, balsamic vinegar, salt, and pepper.
Drizzle the dressing over the salad and toss gently to combine.
Let the salad sit for about 10 minutes to allow the flavors to meld before serving.
Enjoy your colorful and nutritious salad!

Lentil Pancakes with Yogurt

Lentil pancakes are a nutritious twist on the traditional breakfast favorite. These pancakes are packed with protein, making them not only filling but also a healthy option to start your day. They have a savory flavor that pairs well with tangy yogurt, creating a delightful combination that’s hard to resist.

Making lentil pancakes is simple and quick, perfect for any skill level in the kitchen. Just blend cooked lentils with a few basic ingredients, cook them on a skillet, and you’ve got a delightful meal ready in no time!

Ingredients

1 cup cooked lentils
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon cumin powder
2 large eggs
1 cup water (adjust for consistency)
1 tablespoon oil (for cooking)
Fresh herbs (like cilantro or parsley), chopped
Yogurt (for serving)

Instructions

Prepare the Batter: In a mixing bowl, combine cooked lentils, all-purpose flour, baking powder, salt, cumin, and eggs. Gradually add water until you achieve a smooth batter.
Add Herbs: Fold in the chopped fresh herbs for extra flavor.
Cook the Pancakes: Heat a skillet over medium heat and add a little oil. Pour a ladleful of batter onto the skillet, spreading it into a round shape. Cook for 2-3 minutes on each side until golden brown, then repeat with the remaining batter.
Serve: Stack the pancakes on a plate and serve with a generous dollop of yogurt on the side. Enjoy your savory lentil pancakes!

Lentil and Kale Soup

Lentil and Kale Soup is a warm, comforting dish that’s both hearty and nutritious. Packed with protein-rich lentils and vibrant kale, this soup delivers a satisfying flavor with every spoonful. The earthy lentils pair beautifully with the slight bitterness of kale, creating a delightful balance.

This recipe is straightforward, making it perfect for both novice and seasoned cooks. Whether you’re enjoying it on a chilly evening or prepping a meal for the week, this soup is sure to please.

Ingredients

1 cup green or brown lentils, rinsed
1 tablespoon olive oil
1 onion, chopped
2 carrots, diced
2 celery stalks, diced
3 garlic cloves, minced
1 teaspoon cumin
1 teaspoon smoked paprika
6 cups vegetable broth
4 cups kale, chopped
1 can diced tomatoes (14.5 oz)
Salt and pepper to taste
Juice of 1 lemon

Instructions

In a large pot, heat olive oil over medium heat. Add onion, carrots, and celery. Sauté for about 5 minutes until vegetables are softened.
Stir in garlic, cumin, and smoked paprika. Cook for an additional minute until fragrant.
Add lentils, vegetable broth, and diced tomatoes. Bring to a boil, then reduce heat and simmer for 30 minutes, or until lentils are tender.
Stir in chopped kale and season with salt, pepper, and lemon juice. Cook for another 5 minutes until the kale is wilted.
Serve hot, enjoying the blend of flavors with a slice of crusty bread on the side!

Lentil and Cheese Stuffed Zucchini

Lentil and cheese stuffed zucchini is a delightful dish that combines the earthy flavor of lentils with the creamy richness of melted cheese. This dish is not only tasty but also simple to prepare, making it a perfect weeknight dinner or a healthy side option.

The tender zucchini boats hold a savory filling of lentils, spices, and cheese, creating a satisfying and nutritious meal. It’s a great way to sneak in some veggies while enjoying all the cheesy goodness!

Ingredients

4 medium zucchinis
1 cup cooked lentils
1/2 cup diced bell pepper
1/2 cup diced onion
1 teaspoon garlic powder
1 teaspoon cumin
Salt and pepper to taste
1 cup shredded cheese (cheddar or your choice)
2 tablespoons olive oil

Instructions

Preheat your oven to 375°F (190°C).
Slice the zucchinis in half lengthwise and scoop out the center to create boats.
In a skillet, heat olive oil over medium heat. Sauté the onion and bell pepper until soft.
Add the cooked lentils, garlic powder, cumin, salt, and pepper to the skillet. Mix well and cook for a few more minutes.
Fill each zucchini boat with the lentil mixture and top with shredded cheese.
Place the stuffed zucchinis on a baking sheet and bake for 25-30 minutes until the cheese is bubbly and the zucchini is tender.

Lentil and Avocado Toast

Lentil and avocado toast is a delightful blend of flavors and textures that makes for a perfect snack or light meal. The creamy avocado pairs beautifully with the earthy taste of lentils, creating a satisfying dish full of nutrients. Plus, it’s super simple to make—just toast some bread and layer on the toppings!

This recipe is not only quick but also versatile. You can customize it with your favorite spices or add toppings like tomatoes or a sprinkle of feta cheese. It’s a great way to enjoy lentils in a refreshing way!

Ingredients

1 cup cooked lentils
2 ripe avocados
4 slices whole-grain bread
1 tablespoon olive oil
Salt and pepper to taste
Red pepper flakes (optional)
Lemon juice (optional)

Instructions

Toast the Bread: Start by toasting your slices of whole-grain bread until golden brown.
Prepare the Lentils: If you haven’t already, cook the lentils according to package instructions. Season with olive oil, salt, and pepper.
Mash the Avocado: In a bowl, mash the ripe avocados with a fork. Add a squeeze of lemon juice for extra flavor and to prevent browning.
Assemble the Toast: Spread a generous layer of mashed avocado on each slice of toasted bread. Top with the seasoned lentils.
Finish and Serve: Sprinkle with red pepper flakes if desired, and enjoy your nutritious lentil and avocado toast!

Lentil Shepherd’s Pie

Lentil Shepherd’s Pie is a hearty twist on the classic comfort food. Packed with protein-rich lentils and topped with creamy mashed potatoes, this dish is both satisfying and nutritious. It has a savory flavor that warms you up and brings a sense of home to your table.

This recipe is simple to make, making it a great choice for a weeknight dinner. With minimal prep time and a cozy finish, it’s perfect for both experienced cooks and those just starting out. You can easily customize the veggies and spices to suit your taste!

Ingredients

1 cup lentils, rinsed
2 cups vegetable broth
1 onion, chopped
2 carrots, diced
2 celery stalks, diced
2 cloves garlic, minced
1 tablespoon tomato paste
1 teaspoon dried thyme
1 teaspoon dried rosemary
Salt and pepper to taste
2 cups mashed potatoes (prepared)
Olive oil for cooking

Instructions

Cook the Lentils: In a pot, combine lentils and vegetable broth. Bring to a boil, then reduce to a simmer. Cook for about 20-25 minutes until lentils are tender. Drain any excess liquid.
Sauté Vegetables: In a skillet, heat olive oil over medium heat. Add chopped onion, carrots, and celery. Cook for about 5-7 minutes until softened. Stir in garlic and cook for another minute.
Combine Ingredients: Add the cooked lentils to the skillet along with tomato paste, thyme, rosemary, salt, and pepper. Mix well and let cook for another 5 minutes.
Assemble the Pie: Preheat your oven to 400°F (200°C). Transfer the lentil mixture to a baking dish. Spread the mashed potatoes evenly over the top.
Bake: Place the dish in the oven and bake for 25-30 minutes until the top is golden brown. Let cool slightly before serving.

Lentil and Veggie Frittata

This Lentil and Veggie Frittata is a delightful dish that’s both hearty and nutritious. Packed with protein-rich lentils and colorful vegetables, it’s a simple recipe that brings vibrant flavors to your table. Whether enjoyed for breakfast, lunch, or dinner, this frittata is a fantastic way to incorporate lentils into your meals.

The combination of eggs and veggies creates a fluffy texture, while the lentils add a satisfying bite. Plus, it’s versatile—feel free to mix in any seasonal vegetables you have on hand. Let’s dive into this easy recipe!

Ingredients

1 cup cooked lentils
6 large eggs
1/2 cup bell peppers, diced
1/2 cup onions, chopped
1/2 cup spinach, chopped
1/2 cup shredded cheese (optional)
1/4 cup milk
Salt and pepper to taste
Olive oil for cooking

Instructions

Preheat your oven to 375°F (190°C).
In a skillet, heat olive oil over medium heat. Sauté the onions and bell peppers until softened, about 5 minutes.
Add spinach and cooked lentils to the skillet, cooking for an additional 2-3 minutes until spinach wilts.
In a bowl, whisk together the eggs, milk, salt, and pepper. Pour the egg mixture over the veggie-lentil mixture in the skillet.
If using cheese, sprinkle it on top. Cook for 3-4 minutes on the stovetop until the edges start to set.
Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the frittata is firm and lightly golden on top.
Let it cool slightly before slicing and serving. Enjoy!

Lentil Pesto Pasta

Lentil pesto pasta is a delightful twist on traditional pesto dishes, blending the nutty flavors of lentils with the fresh taste of basil. This dish is not only packed with protein and fiber, but it also brings a vibrant green color and rich texture to your plate. It’s simple to whip up, making it perfect for a quick weeknight meal or a cozy weekend dinner.

The earthy lentils combine beautifully with garlic, fresh basil, and a touch of lemon, creating a sauce that coats your pasta perfectly. Toss in some cherry tomatoes for a pop of sweetness and you’ve got a meal that’s both nutritious and satisfying.

Ingredients

1 cup cooked lentils
2 cups fresh basil leaves
1/2 cup olive oil
1/4 cup grated Parmesan cheese
2 cloves garlic
1 tablespoon lemon juice
Salt and pepper to taste
8 ounces pasta of your choice
Cherry tomatoes, halved (for garnish)
Fresh basil leaves (for garnish)

Instructions

Cook the Pasta: In a large pot, bring salted water to a boil and cook the pasta according to package instructions until al dente. Drain and set aside.
Make the Pesto: In a food processor, combine cooked lentils, basil, olive oil, Parmesan cheese, garlic, lemon juice, salt, and pepper. Blend until smooth.
Combine: In a large bowl, mix the cooked pasta with the lentil pesto until well coated.
Serve: Top with halved cherry tomatoes and additional fresh basil leaves for garnish. Enjoy your delicious and nutritious lentil pesto pasta!

Lentil and Rice Casserole

This lentil and rice casserole is a warm, comforting dish that’s perfect for any night of the week. With layers of lentils, rice, and robust flavors, it creates a filling meal that everyone will love. The combination of spices and cheese gives it a delightful taste, making it a hit even for those who aren’t usually fans of lentils.

Plus, it’s pretty simple to make! You can throw everything together in one pot, let it bake, and enjoy a hearty meal with minimal clean-up. This casserole is not just satisfying; it’s also packed with nutrients, making it a great option for anyone looking to eat healthier without sacrificing flavor.

Ingredients

1 cup lentils, rinsed
1 cup rice
1 can diced tomatoes (14 oz)
1 onion, chopped
2 cloves garlic, minced
2 cups vegetable broth
1 teaspoon cumin
1 teaspoon paprika
Salt and pepper, to taste
1 cup shredded cheese (cheddar or mozzarella)
Fresh parsley, for garnish

Instructions

Preheat your oven to 375°F (190°C).
In a large oven-safe pot, sauté the onion and garlic until soft.
Add the lentils, rice, diced tomatoes, vegetable broth, cumin, paprika, salt, and pepper. Stir well to combine.
Bring to a boil, then reduce the heat and cover. Let it simmer for about 20 minutes, until the rice and lentils are tender.
Remove the lid, sprinkle the shredded cheese on top, and bake in the oven for an additional 10-15 minutes or until the cheese is melted and bubbly.
Garnish with fresh parsley before serving. Enjoy!

Lentil Veggie Stir-Fry

Lentil veggie stir-fry is a quick and colorful dish that packs a punch of flavor and nutrition. Loaded with fresh vegetables and protein-rich lentils, this recipe is not only easy to whip up but also delivers a satisfying bite. The blend of textures and tastes makes it a delightful meal for any time of the day.

This stir-fry is perfect for busy weeknights, allowing you to enjoy a healthy dish without spending hours in the kitchen. The vibrant colors of bell peppers, tomatoes, and greens not only make the dish visually appealing but also add a variety of nutrients. Whether served over rice or on its own, this recipe is sure to become a favorite!

Ingredients

1 cup cooked lentils
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 green bell pepper, sliced
1 cup cherry tomatoes, halved
2 cups spinach or kale
2 tablespoons olive oil
2 cloves garlic, minced
1 teaspoon soy sauce
Salt and pepper to taste
Fresh cilantro for garnish

Instructions

Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for about 30 seconds until fragrant.
Add the sliced bell peppers and cherry tomatoes to the skillet. Stir-fry for about 5 minutes until the peppers are tender.
Stir in the cooked lentils and spinach or kale. Add soy sauce, salt, and pepper. Cook for an additional 3-5 minutes, stirring until everything is heated through.
Garnish with fresh cilantro before serving. Enjoy your healthy lentil veggie stir-fry!

Lentil Bites with Dipping Sauce

Lentil bites are a delightful, bite-sized snack that combine the earthy flavor of lentils with a medley of spices and vegetables. These tasty morsels are not only easy to make but also packed with protein and fiber, making them a guilt-free treat. With a crispy exterior and a soft interior, they are perfect for serving at parties or enjoying as a quick snack at home.

Pair these lentil bites with your favorite dipping sauces like tangy tahini, zesty salsa, or a spicy chili sauce to elevate their flavor even more. The versatility of these bites means you can customize them with your choice of spices and herbs to suit your preferences!

Ingredients

1 cup cooked lentils
1/2 cup breadcrumbs
1/4 cup finely chopped bell peppers
1/4 cup chopped onion
1 clove garlic, minced
1 teaspoon cumin
1 teaspoon paprika
Salt and pepper to taste
Oil for frying

Instructions

In a bowl, mash the cooked lentils with a fork until slightly smooth but still chunky.
Stir in breadcrumbs, bell peppers, onion, garlic, cumin, paprika, salt, and pepper until well combined.
Form the mixture into small balls or patties.
Heat oil in a frying pan over medium heat. Fry the lentil bites until golden brown on all sides, about 3-4 minutes.
Remove from the pan and place on a paper towel to drain excess oil.
Serve warm with your favorite dipping sauces.

Herbed Lentil Couscous

Herbed Lentil Couscous is a delightful blend of nutty lentils and fluffy couscous, tossed with fresh herbs and vibrant veggies. It’s a simple dish that’s packed with flavor and nutrition, making it perfect for a quick weeknight dinner or a light lunch. The combination of textures will keep your taste buds happy!

This recipe is not only easy to make but also versatile. You can customize it with your favorite herbs and vegetables, giving you a chance to experiment in the kitchen. Plus, it’s a great way to incorporate lentils into your meals!

Ingredients

1 cup couscous
1 cup cooked lentils
1 1/2 cups vegetable broth
1 cup cherry tomatoes, halved
1/2 cup black olives, sliced
1/4 cup fresh parsley, chopped
2 tablespoons olive oil
1 tablespoon lemon juice
Salt and pepper to taste

Instructions

Prepare the Couscous: In a medium saucepan, bring the vegetable broth to a boil. Add the couscous, cover, and remove from heat. Let it sit for about 5 minutes, then fluff with a fork.
Combine Ingredients: In a large bowl, mix the cooked lentils, cherry tomatoes, black olives, parsley, olive oil, lemon juice, salt, and pepper.
Mix Together: Gently stir in the fluffed couscous until everything is well combined. Adjust seasoning if needed.
Serve: Enjoy this dish warm or chilled, and feel free to top it with additional herbs or a sprinkle of feta cheese for added flavor!

Lentil and Spinach Stuffed Shells

Lentil and Spinach Stuffed Shells are a delightful twist on a classic comfort food. They’re filled with a savory mixture of lentils, spinach, and seasonings, all wrapped in large pasta shells and topped with your favorite marinara sauce. The taste combines the earthy flavors of lentils with the freshness of spinach, making each bite satisfying and hearty.

This recipe is simple to make and perfect for a cozy dinner. It’s both nutritious and filling, making it a great option for families or anyone looking to add more plant-based meals into their diet.

Ingredients

12 large pasta shells
1 cup cooked lentils
2 cups fresh spinach, chopped
1/2 cup ricotta cheese
1/2 cup grated Parmesan cheese
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon black pepper
2 cups marinara sauce
Fresh basil for garnish

Instructions

Preheat your oven to 375°F (190°C).
Cook the pasta shells according to package instructions until al dente. Drain and set aside.
In a mixing bowl, combine cooked lentils, chopped spinach, ricotta cheese, Parmesan cheese, garlic powder, onion powder, salt, and pepper. Mix until well combined.
Fill each pasta shell with the lentil and spinach mixture and place them in a baking dish.
Pour marinara sauce over the stuffed shells, covering them generously.
Bake in the preheated oven for 25-30 minutes or until the sauce is bubbly and the edges are slightly crisp.
Garnish with fresh basil before serving. Enjoy!

Lentil and Roasted Garlic Hummus

This Lentil and Roasted Garlic Hummus is a creamy and nutritious twist on the classic chickpea version. The earthiness of lentils pairs beautifully with the rich flavor of roasted garlic, creating a dip that’s both satisfying and healthy. It’s easy to make and perfect for snacking or as an appetizer at gatherings.

With its smooth texture and delightful taste, this hummus is not only delicious but also packed with protein and fiber. Serve it with veggies, pita chips, or spread it on sandwiches for a tasty boost!

Ingredients

1 cup cooked lentils
4 cloves roasted garlic
1/4 cup tahini
2 tablespoons lemon juice
2 tablespoons olive oil
1/2 teaspoon ground cumin
Salt and pepper to taste
Water as needed for consistency

Instructions

In a food processor, combine cooked lentils, roasted garlic, tahini, lemon juice, olive oil, cumin, salt, and pepper.
Blend until smooth, adding water gradually until you reach your desired consistency.
Taste and adjust seasoning if necessary.
Transfer to a serving bowl and drizzle with olive oil before serving.
Enjoy with pita chips, fresh vegetables, or as a spread!

Lentil and Pumpkin Stew

Lentil and pumpkin stew is a comforting dish packed with flavor and nutrients. The combination of tender lentils and sweet pumpkin creates a delightful blend that warms you up from the inside out. This stew is not only simple to make but also incredibly satisfying, making it perfect for a cozy dinner or meal prep for the week.

The earthy taste of lentils pairs perfectly with the creamy pumpkin, while spices like cumin and coriander add depth to each bite. Whether you’re a seasoned cook or just starting out, this recipe is straightforward and requires minimal preparation time. Get ready to enjoy a hearty meal that’s both healthy and delicious!

Ingredients

1 cup green or brown lentils, rinsed
2 cups pumpkin, diced
1 onion, chopped
2 cloves garlic, minced
1 carrot, chopped
1 teaspoon ground cumin
1 teaspoon ground coriander
4 cups vegetable broth
2 tablespoons olive oil
Salt and pepper to taste
Fresh parsley for garnish

Instructions

Heat olive oil in a large pot over medium heat. Add onion and garlic, and sauté until softened, about 3-4 minutes.
Add the chopped carrot and diced pumpkin to the pot. Cook for another 5 minutes, stirring occasionally.
Stir in the lentils, cumin, coriander, salt, and pepper. Pour in the vegetable broth and bring to a boil.
Reduce the heat to low and let it simmer for about 30-35 minutes, or until the lentils are tender and the pumpkin is soft.
Taste and adjust seasonings, then serve hot, garnished with fresh parsley.

Lentil Pizza with Veggie Toppings

Lentil pizza is a delicious twist on a classic favorite. It’s packed with flavor and nutrients, making it a wonderful option for anyone looking to enjoy a healthier pizza. The lentils provide a hearty base that pairs perfectly with fresh veggies, creating a satisfying meal that everyone will love.

This recipe is simple to whip up, even on a busy weeknight. With just a few ingredients, you can create a tasty pizza that’s both filling and nutritious. Plus, it’s a fun way to get kids involved in the kitchen!

Ingredients

1 cup cooked lentils
1 cup whole wheat flour
1/2 cup water
1 teaspoon salt
1 teaspoon garlic powder
1 tablespoon olive oil
1/2 cup pizza sauce
1 cup shredded mozzarella cheese
1/2 cup cherry tomatoes, halved
1/4 cup black olives, sliced
1/4 cup bell peppers, diced
Fresh basil leaves for garnish

Instructions

Make the Dough: In a mixing bowl, combine cooked lentils, whole wheat flour, water, salt, garlic powder, and olive oil. Mix until a dough forms.
Shape the Pizza: Preheat your oven to 425°F (220°C). Roll out the dough on a floured surface to your desired thickness and transfer it to a baking sheet.
Add the Sauce: Spread the pizza sauce evenly over the dough.
Top it Off: Sprinkle mozzarella cheese over the sauce, then add cherry tomatoes, black olives, and bell peppers.
Bake: Place the pizza in the oven and bake for 15-20 minutes or until the cheese is bubbly and the crust is golden.
Garnish and Serve: Once baked, remove from the oven, garnish with fresh basil leaves, slice, and enjoy!