When it comes to cooking, lentils are a staple ingredient that can be used in a wide variety of dishes. They’re packed with protein, fiber, and nutrients, making them a great addition to any meal. Whether you’re looking for a hearty soup or a flavorful curry, lentils are the perfect ingredient to add some texture and nutrition to your plate.
In this article, we’ll explore 20 delicious and flavorful lentil recipes that are perfect for every occasion. From comforting stews to vibrant salads, these recipes showcase the versatility of lentils and how they can be used in a variety of dishes. Whether you’re a seasoned cook or just starting out, there’s something on this list for everyone.
So let’s get started with our first 10 recipes, featuring everything from spicy soups to savory salads…
Spicy Red Lentil Soup with Coconut Milk
This creamy and spicy soup is a perfect blend of Indian-inspired flavors, made rich with the addition of coconut milk. A comforting and nutritious meal for any occasion.
Ingredients:
– 1 cup red lentils, rinsed and drained
– 2 cups water
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– 1/4 teaspoon cayenne pepper
– 1 can (14 oz) diced tomatoes
– 1 cup coconut milk
– Salt and pepper, to taste
– Fresh cilantro leaves, for garnish (optional)
Instructions:
1. In a large pot, sauté onion and garlic in a little water until softened.
2. Add cumin, smoked paprika, and cayenne pepper. Cook for 1 minute.
3. Add lentils, diced tomatoes, and coconut milk. Bring to a boil, then reduce heat and simmer for 30 minutes or until lentils are tender.
4. Season with salt and pepper to taste.
5. Serve hot, garnished with cilantro leaves if desired.
Cooking Time: 40-50 minutes
Classic French Lentil Salad with Herbs
This hearty salad is a staple of French cuisine, perfect for a light yet satisfying meal or as a side dish for special occasions. The combination of tender lentils, fresh herbs, and tangy vinaigrette creates a flavorful and textured delight.
Ingredients:
– 1 cup dried green or brown lentils, rinsed and drained
– 2 cups water or vegetable broth
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1/4 cup fresh parsley, chopped
– 1/4 cup fresh tarragon, chopped
– 2 tablespoons apple cider vinegar
– Salt and pepper to taste
Instructions:
1. Rinse the lentils and soak them in water or broth for at least 8 hours or overnight.
2. Drain and cook the lentils according to package instructions until tender.
3. In a large bowl, whisk together olive oil, chopped onion, and minced garlic.
4. Add the cooked lentils, parsley, tarragon, salt, and pepper to the bowl. Toss to combine.
5. In a small bowl, whisk together apple cider vinegar and 1 tablespoon water. Pour over the lentil mixture and toss to coat.
6. Serve at room temperature or chilled.
Cooking Time: 45 minutes (including soaking time)
Creamy Lentil and Spinach Curry
This comforting curry is a perfect blend of Indian flavors and nutritious ingredients. With red lentils, spinach, and aromatic spices, this dish is not only delicious but also packed with protein, fiber, and vitamins.
Ingredients:
– 1 cup dried red lentils, rinsed and drained
– 2 cups water or vegetable broth
– 1 tablespoon olive oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon curry powder
– 1/2 teaspoon turmeric
– 1 can (14 oz) diced tomatoes
– 1 cup fresh spinach leaves
– Salt and pepper, to taste
– Optional: 1/4 cup plain Greek yogurt or heavy cream for serving
Instructions:
1. In a large pot, sauté onion and garlic in olive oil until softened.
2. Add cumin, curry powder, and turmeric; cook for 1 minute.
3. Add lentils, water or broth, and diced tomatoes. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until lentils are tender.
4. Stir in spinach leaves and season with salt and pepper.
5. Serve hot, garnished with yogurt or cream if desired.
Cooking Time: 30-35 minutes
Garlicky Lentil Stew with Tomatoes
This hearty and flavorful stew is perfect for a chilly evening or a comforting meal any time of the year. With the simplicity of red lentils, the boldness of garlic, and the sweetness of tomatoes, this recipe is sure to please even the pickiest eaters.
Ingredients:
– 1 cup dried red lentils
– 2 tablespoons olive oil
– 3 cloves garlic, minced
– 1 onion, chopped
– 2 cups diced tomatoes (canned or fresh)
– 4 cups vegetable broth
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Heat the olive oil in a large pot over medium heat.
2. Add the minced garlic and cook for 1 minute, until fragrant.
3. Add the chopped onion and cook until softened, about 5 minutes.
4. Add the lentils, diced tomatoes, and vegetable broth. Season with salt and pepper to taste.
5. Bring the stew to a boil, then reduce heat and simmer for 30-40 minutes, or until the lentils are tender.
Cooking Time: 30-40 minutes
Moroccan Spiced Lentil and Chickpea Soup
Moroccan Spiced Lentil and Chickpea Soup Recipe
Warm up with the aromatic flavors of Morocco in this hearty and comforting soup, perfect for a chilly evening.
Ingredients:
– 1 cup brown lentils, rinsed and drained
– 2 cups water or vegetable broth
– 1 can chickpeas (14.5 oz), drained and rinsed
– 1 medium onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon cayenne pepper
– Salt and black pepper to taste
– 2 tablespoons olive oil
– Fresh parsley or cilantro for garnish (optional)
Instructions:
1. In a large pot, heat the olive oil over medium heat.
2. Add the onion and cook until softened, about 5 minutes.
3. Stir in garlic, cumin, smoked paprika, cinnamon, and cayenne pepper. Cook for 1 minute.
4. Add the lentils, water or broth, chickpeas, salt, and black pepper. Bring to a boil, then reduce heat to low and simmer for 30-40 minutes or until the lentils are tender.
5. Taste and adjust seasoning as needed.
6. Serve hot, garnished with parsley or cilantro if desired.
Cooking Time: 30-40 minutes
Servings: 4-6
Lentil and Mushroom Bolognese
A twist on the classic Italian pasta sauce, this recipe combines the earthy flavors of lentils and mushrooms with the rich taste of tomatoes. Perfect for a meatless Monday or a cozy weekend dinner.
Ingredients:
– 1 cup dried green or brown lentils, rinsed and drained
– 2 cups mixed mushrooms (button, cremini, shiitake), sliced
– 1 onion, finely chopped
– 3 garlic cloves, minced
– 1 can (28 oz) crushed tomatoes
– 1 tsp dried basil
– 1 tsp dried oregano
– Salt and pepper, to taste
– Olive oil, for cooking
Instructions:
1. Heat olive oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes.
2. Add mushrooms and cook until they release their moisture and start to brown, about 5-7 minutes.
3. Add garlic, lentils, crushed tomatoes, basil, oregano, salt, and pepper. Stir well to combine.
4. Bring mixture to a simmer and cook for 20-25 minutes or until lentils are tender.
5. Serve over cooked pasta, such as spaghetti or pappardelle.
Cooking Time: 30-40 minutes
Smoky Lentil and Sweet Potato Chili
This hearty chili is a perfect blend of smoky flavors and comforting textures, featuring the natural sweetness of sweet potatoes and the earthiness of lentils. It’s a great option for a weeknight dinner or a weekend lunch.
Ingredients:
– 1 large onion, diced
– 2 cloves garlic, minced
– 1 large sweet potato, peeled and diced
– 1 cup brown or green lentils, rinsed and drained
– 1 can (14.5 oz) diced tomatoes
– 1 can (15 oz) red kidney beans, drained and rinsed
– 1 tsp smoked paprika
– 1 tsp ground cumin
– Salt and pepper, to taste
– 2 tbsp olive oil
Instructions:
1. In a large pot, heat the olive oil over medium-high heat. Add the onion and cook until softened, about 5 minutes.
2. Add the garlic, sweet potato, lentils, diced tomatoes, kidney beans, smoked paprika, and cumin. Stir to combine.
3. Bring the mixture to a boil, then reduce the heat to low and simmer for 30-40 minutes, or until the sweet potatoes are tender and the flavors have melded together.
4. Season with salt and pepper to taste.
Cooking Time: 40 minutes
Lentil and Quinoa Stuffed Peppers
This recipe is a flavorful and nutritious twist on traditional stuffed peppers, combining the comfort of quinoa with the protein-rich goodness of lentils. Perfect for a quick and easy weeknight dinner or a special occasion.
Ingredients:
– 4 bell peppers, any color
– 1 cup cooked lentils
– 1/2 cup cooked quinoa
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 cup mixed vegetables (such as carrots, zucchini, and cherry tomatoes)
– 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 peppers and remove seeds and membranes. Place in a baking dish.
3. In a large bowl, combine cooked lentils, quinoa, onion, garlic, mixed vegetables, cumin, smoked paprika, salt, and pepper.
4. Stuff each pepper with the lentil-quinoa mixture and drizzle with olive oil.
5. Bake for 30-35 minutes or until peppers are tender.
Cooking Time: 30-35 minutes
Lentil and Kale Soup with Lemon
Lentil and Kale Soup with Lemon Recipe Summary:
This hearty soup combines the flavors of tender lentils and curly kale with a burst of citrusy lemon, creating a comforting and nutritious meal perfect for any time of year.
Ingredients:
– 1 cup dried green or brown lentils, rinsed and drained
– 2 cups water
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 2 cups curly kale, stems removed and leaves torn into bite-sized pieces
– 1/4 cup freshly squeezed lemon juice
– Salt and pepper to taste
– Optional: 1/4 teaspoon red pepper flakes for added heat
Instructions:
1. In a large pot, sauté the onion and garlic in olive oil until softened.
2. Add the lentils, water, and kale. Bring to a boil, then reduce heat and simmer for 30-40 minutes or until the lentils are tender.
3. Stir in lemon juice and season with salt, pepper, and red pepper flakes (if using).
4. Serve hot, garnished with additional lemon wedges if desired.
Cooking Time: 45-50 minutes
Indian Dal Tadka with Cumin and Mustard Seeds
Dal tadka, a staple Indian dish, is a flavorful and comforting lentil-based curry. This recipe combines the simplicity of split red lentils with the depth of cumin and mustard seeds for a satisfying meal.
Ingredients:
– 1 cup split red lentils (masoor dal)
– 4 cups water
– 2 tablespoons vegetable oil
– 1 small onion, finely chopped
– 1 teaspoon ground cumin
– 1/2 teaspoon ground mustard seeds
– Salt, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. Rinse the lentils and soak them in water for at least 30 minutes. Drain and set aside.
2. Heat oil in a large pan over medium heat. Add cumin seeds and mustard seeds; let them sizzle for 10 seconds.
3. Add chopped onion and sauté until translucent.
4. Add the soaked lentils, salt, and water. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until the lentils are tender.
5. Garnish with cilantro leaves and serve over rice or with naan.
Cooking Time: 40-45 minutes
Lentil and Carrot Fritters with Yogurt Dip
Transforming humble lentils and carrots into crispy fritters and creamy yogurt dip, this recipe is a perfect blend of flavors and textures.
Ingredients:
For the Fritters:
– 1 cup cooked lentils
– 1/2 cup grated carrot
– 1/4 cup all-purpose flour
– 1 egg, lightly beaten
– 1/4 teaspoon cumin powder
– Salt to taste
– Vegetable oil for frying
For the Yogurt Dip:
– 1 cup plain yogurt
– 1 tablespoon lemon juice
– 1/2 teaspoon honey
– Chopped fresh cilantro (optional)
Instructions:
1. In a bowl, combine cooked lentils, grated carrot, flour, egg, cumin powder, and salt. Mix well.
2. Heat about 1 inch of vegetable oil in a non-stick skillet over medium-high heat. Using a spoon, drop small portions of the mixture into the oil and flatten slightly.
3. Fry fritters for 3-4 minutes on each side or until golden brown. Drain on paper towels.
4. To make yogurt dip, whisk together yogurt, lemon juice, and honey. Garnish with chopped cilantro if desired.
5. Serve fritters hot with yogurt dip for a delightful snack or meal.
Cooking Time: 15-20 minutes
Lentil and Spinach Lasagna
This hearty vegetarian lasagna combines the nutritional benefits of lentils and spinach with the richness of melted mozzarella cheese.
Ingredients:
– 1 cup cooked lentils
– 2 cups fresh spinach, chopped
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 can (28 oz) crushed tomatoes
– 1 tsp dried oregano
– 1 tsp salt
– 1/4 tsp black pepper
– 8 lasagna noodles
– 1 cup shredded mozzarella cheese
– 1/4 cup grated Parmesan cheese
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, sauté onion and garlic until softened. Add lentils, spinach, crushed tomatoes, oregano, salt, and pepper. Simmer for 10 minutes.
3. Cook lasagna noodles according to package instructions. Drain and set aside.
4. In a large bowl, combine cooked lentil mixture and chopped fresh spinach.
5. Assemble the lasagna by spreading a layer of lentil mixture, followed by a layer of noodles, and finishing with a layer of mozzarella cheese. Repeat two more times, ending with a layer of mozzarella cheese on top.
6. Bake for 30-35 minutes or until the cheese is melted and bubbly.
Cooking Time: 30-35 minutes
Lentil and Butternut Squash Stew
This comforting stew is a perfect blend of nutritious lentils and sweet butternut squash, simmered to perfection with aromatic spices. Serve warm with crusty bread or over rice for a satisfying meal.
Ingredients:
– 1 medium butternut squash (about 2 lbs), peeled and cubed
– 1 cup brown or green lentils, rinsed and drained
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika
– Salt and pepper, to taste
– 4 cups vegetable broth
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss squash with 1 tablespoon olive oil, salt, and pepper on a baking sheet. Roast for 30 minutes or until tender.
3. In a large pot, heat remaining 1 tablespoon olive oil over medium heat. Add onion and garlic; cook until softened, about 5 minutes.
4. Add lentils, cumin, smoked paprika, and roasted squash to the pot. Pour in vegetable broth. Bring to a boil, then reduce heat and simmer for 30-40 minutes or until lentils are tender.
Cooking Time: 1 hour
Lentil and Avocado Salad with Lime Dressing
This refreshing salad combines the creamy texture of avocado with the nutty flavor of lentils, all tied together with a zesty lime dressing. Perfect for a light and satisfying lunch or dinner.
Ingredients:
– 1 cup cooked lentils
– 2 ripe avocados, diced
– 1/4 cup chopped fresh cilantro
– 1 lime, juiced
– 2 tablespoons olive oil
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine the cooked lentils, diced avocado, and chopped cilantro.
2. Squeeze the lime juice over the mixture and toss to coat.
3. Drizzle with olive oil and season with salt and pepper to taste.
4. Serve immediately or refrigerate for up to 24 hours.
Cooking Time: None! This salad is ready in just a few minutes.
Lentil and Rice Mujadara with Caramelized Onions
A flavorful and nutritious Middle Eastern-inspired dish made with lentils, rice, and sweet caramelized onions. Perfect for a weeknight dinner or special occasion.
Ingredients:
– 1 cup brown lentils, rinsed and drained
– 2 cups water or vegetable broth
– 1 cup uncooked white or brown rice
– 1 large onion, thinly sliced
– 2 tablespoons olive oil
– 1 teaspoon ground cumin
– Salt and pepper, to taste
– Optional: chopped fresh parsley or cilantro for garnish
Instructions:
1. Cook the lentils according to package instructions using water or broth.
2. In a large saucepan, heat the olive oil over medium-low heat. Add the sliced onions and cook, stirring occasionally, until caramelized (about 20-25 minutes).
3. Add the cooked rice to the saucepan with the caramelized onions and stir to combine.
4. Once the lentils are cooked, add them to the saucepan and stir to combine with the rice and onions.
5. Season with cumin, salt, and pepper to taste.
6. Serve hot, garnished with chopped parsley or cilantro if desired.
Cooking Time: 40-45 minutes
Lentil and Tomato Coconut Curry
This flavorful curry is a perfect blend of Indian spices, coconut milk, and tender lentils, making it a satisfying and nutritious meal for any time of the year. With its rich aroma and taste, this dish is sure to become a family favorite.
Ingredients:
– 1 cup brown or green lentils, rinsed and drained
– 2 medium tomatoes, diced
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon curry powder
– 1/2 teaspoon turmeric
– 1/4 teaspoon cayenne pepper (optional)
– 1 can coconut milk (14 oz)
– Salt and pepper, to taste
– Fresh cilantro, chopped (for garnish)
Instructions:
1. In a large pot, sauté onion, garlic, and spices in a little oil until softened.
2. Add lentils, diced tomatoes, and 4 cups water. Bring to a boil, then reduce heat and simmer for 30 minutes or until lentils are tender.
3. Stir in coconut milk and season with salt and pepper.
4. Simmer for an additional 5-7 minutes or until the flavors have melded together.
5. Garnish with chopped cilantro and serve over rice or with naan bread.
Cooking Time: 45-50 minutes
Lentil and Roasted Vegetable Grain Bowl
A hearty and nutritious grain bowl filled with the flavors of roasted vegetables, tender lentils, and a hint of Mediterranean spices.
Ingredients:
– 1 cup brown rice
– 1 cup cooked lentils
– 2 cups mixed roasted vegetables (such as broccoli, carrots, bell peppers, and onions)
– 2 tablespoons olive oil
– 1 small onion, thinly sliced
– 2 cloves garlic, minced
– 1 teaspoon cumin
– Salt and pepper to taste
– Fresh parsley or cilantro for garnish
Instructions:
1. Preheat the oven to 400°F (200°C).
2. Toss the mixed vegetables with olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes or until tender.
3. Cook the brown rice according to package instructions.
4. In a small pan, sauté the sliced onion and minced garlic in olive oil until softened. Add cumin and cook for an additional minute.
5. Combine cooked lentils, roasted vegetables, and sautéed onion mixture in a bowl. Top with cooked brown rice and garnish with fresh herbs.
Cooking Time: 30-40 minutes
Lentil and Walnut Loaf with Balsamic Glaze
Elevate your vegetarian game with this hearty and flavorful loaf, packed with nutritious lentils and crunchy walnuts. The tangy balsamic glaze adds a rich and savory touch to each bite.
Ingredients:
– 1 cup brown or green lentils, rinsed and drained
– 2 cups water or vegetable broth
– 1/2 cup chopped fresh parsley
– 1/4 cup chopped walnuts
– 1/2 cup breadcrumbs
– 1 egg
– 1 tablespoon olive oil
– Salt and pepper to taste
– Balsamic glaze (store-bought or homemade, see note)
Instructions:
1. Preheat oven to 375°F (190°C).
2. 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.
3. In a large mixing bowl, combine cooked lentils, parsley, walnuts, breadcrumbs, egg, and olive oil. Season with salt and pepper to taste.
4. Transfer the mixture to a loaf pan and bake for 35-40 minutes, or until golden brown.
5. Drizzle balsamic glaze over the loaf during the last 10 minutes of baking.
Note: To make homemade balsamic glaze, combine 1 cup balsamic vinegar with 1/4 cup honey in a saucepan. Bring to a boil and reduce heat; simmer for about 20-25 minutes, or until thickened.
Lentil and Cornbread Casserole
A hearty, comforting casserole that combines the warmth of lentils with the crunch of cornbread.
Ingredients:
– 1 cup dried green or brown lentils, rinsed and drained
– 2 cups water or vegetable broth
– 1 tablespoon olive oil
– 1 small onion, chopped
– 2 cloves garlic, minced
– 1 cup cornbread mix
– 1/4 cup milk
– 1 egg, beaten
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large 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.
3. While lentils cook, prepare the cornbread mixture by whisking together milk, egg, and cornbread mix. Season with salt and pepper.
4. In a greased 9×13-inch baking dish, arrange cooked lentils in an even layer. Top with cornbread mixture.
5. Bake for 25-30 minutes, or until cornbread is golden brown.
Cooking Time: 45-50 minutes
Lentil and Beetroot Hummus with Pita
This vibrant hummus recipe combines the earthy sweetness of beetroot with the comforting warmth of lentils, served with crispy pita bread. Perfect for a healthy snack or as a side dish.
Ingredients:
– 1 cup cooked lentils
– 2 medium beetroot, peeled and cooked
– 1/4 cup lemon juice
– 1/4 cup tahini
– 2 cloves garlic, minced
– Salt and pepper to taste
– 1/4 cup olive oil
– 1 pita bread, cut into triangles
Instructions:
1. In a blender or food processor, combine lentils, beetroot, lemon juice, tahini, garlic, salt, and pepper. Blend until smooth.
2. With the blender running, slowly pour in the olive oil.
3. Transfer the hummus to a serving bowl.
4. Warm the pita bread by wrapping it in foil and baking at 350°F (180°C) for 5 minutes.
5. Serve the hummus with the warm pita triangles.
Cooking Time: 10 minutes
Summary
Discover the versatility of lentils with these 20 flavorful recipes for every occasion. From comforting soups and stews to vibrant salads and international dishes, there’s something for everyone. Spice up your meals with spicy red lentil soup, or keep it classic with a French-inspired lentil salad. Try creamy curry, hearty chili, or savory stuffed peppers. Whether you’re in the mood for Indian dal, Moroccan spices, or Mediterranean flavors, these recipes showcase the many faces of lentils. Get creative and enjoy the nutritional benefits of this versatile legume!
