Are you looking for a nutritious and flavorful way to add some excitement to your meals? Look no further than black lentils! These tiny legumes are packed with protein, fiber, and essential nutrients, making them a great addition to any meal. And the best part? They’re incredibly versatile and can be used in a wide range of dishes, from hearty stews and curries to light and refreshing salads.
In this article, we’ll explore 18 delicious and creative black lentil recipes that are perfect for every occasion. Whether you’re looking for a quick and easy weeknight dinner or a flavorful centerpiece for your next gathering, we’ve got you covered. From spicy and smoky to creamy and comforting, these recipes showcase the incredible versatility of black lentils and will inspire you to get creative in the kitchen.
Spicy Black Lentil Curry
This Spicy Black Lentil Curry recipe is a flavorful and aromatic Indian-inspired dish that’s perfect for a weeknight dinner or meal prep. The combination of black lentils, onions, garlic, ginger, and spices creates a rich and satisfying flavor profile.
Ingredients:
– 1 cup dried black lentils, rinsed and drained
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1-inch piece fresh ginger, grated
– 1 tablespoon curry powder
– 1 teaspoon ground cumin
– 1/2 teaspoon turmeric
– 1/4 teaspoon cayenne pepper (optional)
– 1 can diced tomatoes (14 oz)
– 2 cups vegetable broth
– Salt and pepper, to taste
– Fresh cilantro leaves, for garnish (optional)
Instructions:
1. In a large pot, sauté onions, garlic, and ginger in a little oil until softened.
2. Add curry powder, cumin, turmeric, and cayenne pepper (if using). Cook for 1 minute.
3. Add lentils, diced tomatoes, and broth. Season with salt and pepper to taste.
4. Bring to a boil, then reduce heat and simmer for 30-40 minutes or until lentils are tender.
5. Serve hot, garnished with fresh cilantro leaves if desired.
Cooking Time: 30-40 minutes
Creamy Coconut Black Lentil Soup
This comforting and flavorful soup combines the richness of coconut milk with the wholesome goodness of black lentils, making it a perfect treat for a chilly evening. With its creamy texture and subtle sweetness, this soup is sure to become a new favorite.
Ingredients:
– 1 cup dried black lentils, rinsed and drained
– 2 cups water or vegetable broth
– 1 can (14 oz) coconut milk
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. In a large pot, sauté the onion and garlic in a little water until softened.
2. Add the lentils, broth, cumin, salt, and pepper. Bring to a boil, then reduce heat and simmer for 30-40 minutes or until the lentils are tender.
3. Stir in the coconut milk and adjust seasoning as needed.
4. Serve hot, garnished with cilantro leaves if desired.
Cooking Time: 45-50 minutes
Garlicky Black Lentil Stew
A hearty and flavorful stew that combines the natural sweetness of lentils with the pungency of garlic, perfect for a cozy dinner or lunch.
Ingredients:
– 1 cup dried black lentils, rinsed and drained
– 2 cloves garlic, minced
– 1 onion, chopped
– 1 carrot, chopped
– 2 cups vegetable broth
– 1 can (14.5 oz) diced tomatoes
– 1 tsp ground cumin
– Salt and pepper, to taste
– Fresh parsley, chopped (optional)
Instructions:
1. In a large pot, sauté the onion, carrot, and garlic in a little water until tender.
2. Add the lentils, vegetable broth, diced tomatoes, cumin, salt, and pepper. Bring to a boil, then reduce heat and simmer for 30-40 minutes or until lentils are tender.
3. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 35-45 minutes
Black Lentil and Spinach Dal
This nourishing Indian-inspired lentil dal is a perfect comfort food for any time of the year. The combination of creamy black lentils, tender spinach, and aromatic spices will warm your heart and soul.
Ingredients:
– 1 cup dried black lentils, rinsed and drained
– 2 cups water or vegetable broth
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon curry powder
– Salt, to taste
– 1/4 cup fresh spinach leaves
– 2 tablespoons ghee or vegetable oil
Instructions:
1. In a large pot, combine lentils and water/broth. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until lentils are tender.
2. Heat oil in a pan over medium heat. Add onion and cook until translucent, about 5 minutes. Add garlic and cook for an additional minute.
3. Stir in cumin, curry powder, and salt. Cook for 1 minute.
4. Add cooked lentils to the spice mixture and stir to combine.
5. Stir in spinach leaves and cook until wilted.
6. Serve hot, garnished with chopped cilantro or scallions.
Cooking Time: 30-35 minutes
Smoky Black Lentil Chili
A hearty and comforting chili recipe that’s perfect for a chilly evening. This smoky black lentil chili is a twist on the classic, with a depth of flavor from smoked paprika and a hint of sweetness from caramelized onions.
Ingredients:
– 1 cup dried black lentils, rinsed and drained
– 1 large onion, chopped
– 2 cloves garlic, minced
– 1 red bell pepper, diced
– 2 tbsp olive oil
– 1 tsp smoked paprika
– 1 tsp ground cumin
– 1/2 tsp chili powder
– 1 can (14.5 oz) diced tomatoes
– 4 cups vegetable broth
– Salt and pepper, to taste
– Optional: jalapenos or hot sauce for added heat
Instructions:
1. In a large pot, cook the lentils in 4 cups of water until tender, about 20-25 minutes.
2. Caramelize the onions by cooking them in olive oil over medium-low heat for 10-12 minutes.
3. Add the garlic, bell pepper, smoked paprika, cumin, and chili powder to the pot. Cook for an additional 2-3 minutes.
4. Stir in the cooked lentils, diced tomatoes, and vegetable broth. Season with salt and pepper to taste.
5. Simmer the chili for at least 10-15 minutes to allow the flavors to meld together.
Cooking Time: 35-40 minutes
Black Lentil and Sweet Potato Salad
This salad combines the earthy flavors of black lentils with the natural sweetness of roasted sweet potatoes, creating a nutritious and filling meal. Perfect for a quick lunch or dinner.
Ingredients:
– 1 cup dried black lentils, rinsed and drained
– 2 large sweet potatoes, peeled and cubed
– 2 tablespoons olive oil
– 1 small onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon cumin
– Salt and pepper, to taste
– Fresh cilantro leaves, for garnish (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss sweet potatoes with 1 tablespoon olive oil, salt, and pepper on a baking sheet. Roast for 25-30 minutes or until tender.
3. In a medium saucepan, sauté onion and garlic in the remaining 1 tablespoon olive oil until softened. Add lentils, cumin, salt, and pepper. Cook according to package instructions until lentils are tender.
4. Combine cooked lentils and roasted sweet potatoes in a bowl. Serve warm or at room temperature, garnished with cilantro if desired.
Cooking Time: 40-45 minutes
Lemon-Herb Black Lentil Pilaf
A bright and refreshing twist on traditional pilafs, this Lemon-Herb Black Lentil Pilaf is perfect for a light and satisfying side dish or main course. The combination of tender black lentils, zesty lemon juice, and fragrant herbs will transport your taste buds to the Mediterranean.
Ingredients:
– 1 cup dried black lentils, rinsed and drained
– 2 cups water
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 2 tablespoons freshly squeezed lemon juice
– 1 tablespoon chopped fresh parsley
– 1 teaspoon chopped fresh dill
– Salt and pepper to taste
Instructions:
1. In a medium saucepan, combine lentils and water. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until lentils are tender.
2. Heat olive oil in a large skillet over medium-high heat. Add onion and garlic; cook until softened, about 3-4 minutes.
3. Stir in lemon juice, parsley, and dill. Cook for an additional 1-2 minutes.
4. Combine cooked lentils with the herb mixture. Season with salt and pepper to taste.
Cooking Time: 25-30 minutes
Black Lentil and Mushroom Burgers
Elevate your burger game with this flavorful and nutritious recipe that combines the earthiness of black lentils and mushrooms with the richness of beef.
Ingredients:
– 1 cup cooked black lentils
– 1/2 cup finely chopped mushrooms (such as cremini or shiitake)
– 1/4 cup breadcrumbs
– 1/4 cup grated cheddar cheese
– 1 tablespoon Worcestershire sauce
– 1 teaspoon dried thyme
– Salt and pepper to taste
– 4 hamburger buns
– Lettuce, tomato, and other toppings of your choice
Instructions:
1. Preheat a grill or grill pan to medium-high heat.
2. In a large bowl, combine cooked black lentils, chopped mushrooms, breadcrumbs, cheese, Worcestershire sauce, thyme, salt, and pepper. Mix well with your hands until just combined.
3. Divide the mixture into 4 equal parts and shape each part into a patty.
4. Grill patties for 4-5 minutes per side, or until cooked to your desired level of doneness.
5. Assemble burgers on buns with your favorite toppings.
Cooking Time: 10-12 minutes
Tomato-Basil Black Lentil Stew
A flavorful and nutritious stew that combines the comfort of lentils with the brightness of tomatoes and basil.
Ingredients:
– 1 cup dried black lentils, rinsed and drained
– 2 cups vegetable broth
– 1 can (14.5 oz) diced tomatoes
– 1/4 cup chopped fresh basil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– Salt and pepper, to taste
– 2 tablespoons olive oil
Instructions:
1. In a large pot, heat the olive oil over medium-high heat. Add the chopped onion and cook until translucent, about 5 minutes.
2. Add the minced garlic and cook for an additional minute.
3. Add the lentils, vegetable broth, diced tomatoes, cumin, salt, and pepper. Bring to a boil, then reduce heat to low and simmer for 30-40 minutes or until the lentils are tender.
4. Stir in the chopped basil and serve hot.
Cooking Time: 40 minutes
Black Lentil and Kale Stir-Fry
This hearty stir-fry combines the nutty flavor of black lentils with the earthy taste of kale, perfect for a quick and nutritious meal. With minimal preparation time, this dish is ideal for a busy weeknight dinner.
Ingredients:
– 1 cup dried black lentils, rinsed and drained
– 2 cups water or vegetable broth
– 2 tablespoons olive oil
– 1 small onion, chopped
– 2 cloves garlic, minced
– 2 cups curly kale, stems removed and chopped
– 1 teaspoon soy sauce (optional)
– Salt and pepper to taste
Instructions:
1. Cook lentils according to package instructions or in a pressure cooker for 20 minutes. Drain and set aside.
2. Heat olive oil in a large skillet over medium-high heat. Add onion and garlic; cook until softened, about 3-4 minutes.
3. Add chopped kale and cook until wilted, about 2-3 minutes.
4. Stir in cooked lentils, soy sauce (if using), salt, and pepper.
5. Cook for an additional minute, then serve hot.
Cooking Time: 25 minutes
Black Lentil Hummus with Roasted Garlic
Elevate your snack game with this creamy and nutritious black lentil hummus infused with the deep flavor of roasted garlic. This recipe is perfect for vegans, vegetarians, and anyone looking to add some plant-based goodness to their day.
Ingredients:
– 1 cup cooked black lentils
– 1/4 cup lemon juice
– 1/2 cup tahini
– 1/4 cup olive oil
– 2 cloves roasted garlic (see roasting instructions below)
– 1/2 teaspoon salt
– 3 tablespoons water
– Optional: paprika, parsley, or other garnishes
Instructions:
1. Preheat oven to 400°F (200°C). Cut the top off a whole head of garlic, drizzle with olive oil, and wrap in foil. Roast for 30-40 minutes or until tender.
2. In a blender or food processor, combine cooked black lentils, lemon juice, tahini, roasted garlic, salt, and 3 tablespoons water. Blend until smooth.
3. Taste and adjust seasoning as needed. Serve with pita bread, vegetables, or crackers.
Cooking Time: 10-15 minutes (including roasting time)
Black Lentil and Quinoa Stuffed Peppers
Add a pop of color and flavor to your meal with this nutritious and filling recipe. Sweet bell peppers filled with a hearty mixture of black lentils, quinoa, and aromatic spices make for a satisfying and healthy dinner.
Ingredients:
– 4 bell peppers, any color
– 1 cup cooked black lentils
– 1/2 cup cooked quinoa
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon cumin
– 1 teaspoon smoked paprika
– Salt and pepper to taste
– 2 tablespoons olive oil
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut the tops off the bell peppers and remove seeds and membranes.
3. In a large bowl, combine cooked lentils, quinoa, onion, garlic, cumin, smoked paprika, salt, and pepper.
4. Stuff each bell pepper with the mixture, filling to the top.
5. Drizzle with olive oil and cover with aluminum foil.
6. Bake for 25-30 minutes or until peppers are tender.
7. Remove foil and bake for an additional 10-15 minutes or until peppers are slightly caramelized.
Cooking Time: 35-40 minutes
Black Lentil and Carrot Coconut Curry
This hearty and aromatic curry is a perfect blend of Indian spices, coconut creaminess, and nutritious black lentils and carrots.
Ingredients:
– 1 cup dried black lentils, rinsed and drained
– 2 medium carrots, peeled and chopped
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 can (14 oz) diced tomatoes
– 1/4 cup grated fresh ginger
– 1 tsp ground cumin
– 1 tsp curry powder
– 1/2 tsp turmeric
– Salt and pepper, to taste
– 1 can (15 oz) full-fat coconut milk
– Fresh cilantro leaves, for garnish
Instructions:
1. In a large pot, sauté the onion, garlic, and ginger until softened.
2. Add the lentils, carrots, cumin, curry powder, turmeric, salt, and pepper. Cook 5 minutes.
3. Stir in diced tomatoes. Bring to a boil; reduce heat, cover, and simmer for 30 minutes or until lentils are tender.
4. Stir in coconut milk and cook an additional 10-15 minutes, or until heated through.
5. Taste and adjust seasoning as needed.
6. Garnish with fresh cilantro leaves.
Cooking Time: 45-50 minutes
Black Lentil Tacos with Avocado Crema
A flavorful and nutritious twist on traditional tacos, these black lentils are packed with fiber and protein to keep you satisfied. This recipe is a perfect blend of international flavors and easy-to-make convenience.
Ingredients:
– 1 cup dried black lentils, rinsed and drained
– 2 cups water or vegetable broth
– 1 tablespoon olive oil
– 1 small onion, diced
– 1 clove garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– Salt and pepper to taste
– 4 corn tortillas
– Avocado Crema (see below)
– Optional toppings: shredded lettuce, diced tomatoes, sliced radishes, cilantro
Instructions:
1. In a medium saucepan, combine lentils and water or broth. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until lentils are tender.
2. Heat olive oil in a large skillet over medium-high. Add onion and cook until translucent, about 3-4 minutes. Add garlic, cumin, and smoked paprika; cook for an additional minute.
3. Stir cooked lentils into the skillet and season with salt and pepper to taste.
4. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
5. Assemble tacos by spooning lentil mixture onto tortillas, then topping with Avocado Crema (see below). Add desired toppings.
Avocado Crema:
– 3 ripe avocados, mashed
– 1/2 lime, juiced
– Salt and pepper to taste
– 1 tablespoon olive oil
Combine all ingredients in a bowl and mix until smooth. Serve over tacos.
Black Lentil and Roasted Eggplant Stew
This flavorful stew is perfect for a cozy evening meal, packed with the nutty flavor of black lentils and the richness of roasted eggplant. Serve with crusty bread or over rice for a satisfying meal.
Ingredients:
– 1 cup dried black lentils, rinsed and drained
– 2 medium eggplants, cut into 1-inch cubes
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika (optional)
– Salt and pepper, to taste
– 4 cups vegetable broth
– Fresh parsley, chopped (for garnish)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss eggplant cubes with 1 tablespoon olive oil, salt, and pepper on a baking sheet. Roast for 30 minutes.
3. In a large pot, sauté onion and garlic in remaining 1 tablespoon olive oil until softened.
4. Add lentils, cumin, smoked paprika (if using), salt, and pepper. Cook for 1 minute.
5. Add vegetable broth and roasted eggplant to the pot. Bring to a boil, then reduce heat and simmer for 30-40 minutes or until lentils are tender.
6. Season with salt and pepper to taste. Garnish with chopped parsley.
Cooking Time: 45-50 minutes
Black Lentil and Chickpea Salad Bowl
A hearty and healthy salad bowl that combines the creamy texture of black lentils with the nutty flavor of chickpeas, all wrapped up in a flavorful medley of fresh vegetables.
Ingredients:
– 1 cup dried black lentils, rinsed and drained
– 2 cups water or vegetable broth
– 1 can chickpeas (15 ounces), drained and rinsed
– 2 tablespoons olive oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 red bell pepper, diced
– 1 cup chopped fresh parsley
– Salt and pepper to taste
– Lemon wedges, for serving (optional)
Instructions:
1. Cook the lentils according to package instructions or in a medium saucepan with the water/broth until tender, about 20-25 minutes.
2. In a large bowl, combine the cooked lentils, chickpeas, olive oil, onion, garlic, and red bell pepper.
3. Season with salt and pepper to taste.
4. Garnish with chopped parsley and serve with lemon wedges on the side (if desired).
Cooking Time: 25 minutes
Black Lentil and Turmeric Rice
This flavorful dish is a perfect blend of aromatic spices and nutty lentils, making it a great side dish or main course. The turmeric adds a bright yellow color and a touch of earthy flavor to this comforting rice bowl.
Ingredients:
– 1 cup black lentils, rinsed and drained
– 2 cups water
– 1 cup uncooked white rice
– 2 tablespoons vegetable oil
– 1 small onion, finely chopped
– 1 clove garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon turmeric powder
– Salt, to taste
– Fresh cilantro, for garnish (optional)
Instructions:
1. Heat oil in a large saucepan over medium heat.
2. Add onion and cook until translucent, about 3-4 minutes.
3. Add garlic, cumin, and turmeric; cook for 1 minute.
4. Add lentils, rice, and water to the pan. Bring to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes or until the liquid is absorbed and the rice is tender.
5. Fluff with a fork and season with salt to taste.
6. Garnish with cilantro, if desired.
Cooking Time: 25 minutes
Black Lentil and Pumpkin Soup
This hearty soup combines the nutty flavor of black lentils with the comforting warmth of roasted pumpkin, making it a perfect meal for a chilly day.
Ingredients:
– 1 cup dried black lentils, rinsed and drained
– 2 cups water or vegetable broth
– 1 small pumpkin (about 2 lbs), peeled, seeded, and chopped
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– Salt and pepper, to taste
– Fresh cilantro leaves, for garnish (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roast the pumpkin, onion, and garlic on a baking sheet for 30 minutes, or until tender.
3. In a large pot, combine the lentils, water or broth, roasted vegetables, cumin, salt, and pepper.
4. Bring to a boil, then reduce heat and simmer for 30-40 minutes, or until the lentils are tender.
5. Use an immersion blender to puree the soup until smooth.
6. Serve hot, garnished with cilantro leaves if desired.
Cooking Time: 45-50 minutes
Summary
Get ready to elevate your meal game with these 18 flavorful black lentil recipes! From spicy curries to hearty stews, and from salads to burgers, there’s something for every occasion. Try making a Spicy Black Lentil Curry for a warm and cozy dinner, or whip up a Creamy Coconut Black Lentil Soup for a comforting lunch. Or perhaps you’re in the mood for something a little more adventurous? Look no further than Smoky Black Lentil Chili or Black Lentil Tacos with Avocado Crema. Whatever your taste buds desire, these recipes have got you covered!
