As the days grow shorter and the weather cools, our bodies crave heartier, more nourishing meals. And what better way to warm up than with a bowl of comforting lent soup or stew? Lentils are the perfect ingredient for this time of year, as they’re packed with protein, fiber, and vitamins that can help boost your energy levels and support your overall health.
To make the most of this fasting season, we’ve put together a list of 20 delicious and varied lent recipes to try. From spicy soups to hearty stews, salads to curries, and even desserts, there’s something for everyone in this collection. Whether you’re looking for a quick and easy weeknight meal or a special occasion dish, these lent recipes are sure to become new favorites.
In this article, we’ll take a closer look at each of these mouth-watering dishes, sharing tips, tricks, and variations to help you get the most out of your cooking. So grab a cup of your favorite hot beverage, settle in, and let’s dive into the wonderful world of lentils!
Spicy Lentil Soup with Coconut Milk
Warm up with this flavorful and aromatic soup that combines the comfort of lentils with the creaminess of coconut milk and a kick of spice.
Ingredients:
– 1 cup dried green or brown lentils, rinsed and drained
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 red bell pepper, diced
– 1 can (14 oz) diced tomatoes
– 4 cups vegetable broth
– 1 tsp ground cumin
– 1 tsp smoked paprika
– 1/2 tsp ground cayenne pepper
– Salt and pepper, to taste
– 1 cup coconut milk
Instructions:
1. In a large pot, sauté the onions, garlic, and bell pepper in a little water until softened.
2. Add the lentils, diced tomatoes, vegetable broth, cumin, smoked paprika, and cayenne pepper. 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 to taste.
4. Simmer for an additional 10-15 minutes or until heated through.
5. Serve hot, garnished with chopped fresh cilantro or scallions.
Cooking Time: 45-50 minutes
Garlicky Lentil Stew with Spinach
A hearty and flavorful stew that’s packed with protein and fiber, this Garlicky Lentil Stew with Spinach is a perfect comfort food for any day. With the richness of lentils and spinach, and the pungency of garlic, this dish is sure to become a staple in your kitchen.
Ingredients:
– 1 cup dried green or brown lentils, rinsed and drained
– 4 cups vegetable broth
– 2 cloves garlic, minced
– 1 onion, chopped
– 1 red bell pepper, chopped
– 1 can diced tomatoes (14.5 oz)
– 1 teaspoon cumin
– Salt and pepper, to taste
– Fresh spinach leaves, chopped (about 1 cup)
Instructions:
1. In a large pot, sauté the onion, garlic, and red bell pepper in a little bit of water until tender.
2. Add the lentils, vegetable broth, cumin, salt, and pepper. Bring to a boil, then reduce heat and simmer for 30 minutes or until the lentils are tender.
3. Stir in the diced tomatoes and cook for an additional 10 minutes.
4. Add the chopped spinach leaves and stir until wilted.
5. Serve hot, garnished with additional spinach leaves if desired.
Cooking Time: 45-50 minutes
Moroccan Lentil and Chickpea Salad
Moroccan Lentil and Chickpea Salad: A flavorful and nutritious salad that combines the comfort of lentils and chickpeas with the warmth of Moroccan spices.
Ingredients:
– 1 cup brown or green lentils, rinsed and drained
– 1 can chickpeas (14.5 oz), drained and rinsed
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 1 tablespoon ground cumin
– 1 teaspoon smoked paprika
– Salt and pepper to taste
– 2 cups chopped mixed greens (such as parsley, cilantro, and dill)
– 1/4 cup crumbled feta cheese (optional)
Instructions:
1. In a large pot, bring 4 cups water to a boil. Add lentils, reduce heat to low, cover, and simmer for 20-25 minutes or until tender.
2. Drain lentils and set aside. In a medium bowl, whisk together olive oil, garlic, cumin, smoked paprika, salt, and pepper.
3. Add chickpeas, lentils, and mixed greens to the bowl. Toss to combine.
4. Taste and adjust seasoning as needed. If using feta cheese, crumble it over the top.
5. Serve warm or at room temperature.
Cooking Time: 30-40 minutes
Creamy Red Lentil Curry
This recipe is a flavorful and nutritious twist on traditional Indian curry, featuring the comforting warmth of red lentils.
Ingredients:
– 1 cup dried red lentils, rinsed and drained
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 medium ginger, grated
– 1 can (14 oz) diced tomatoes
– 1 cup vegetable broth
– 1/4 cup heavy cream or half-and-half
– 2 teaspoons curry powder
– 1 teaspoon ground cumin
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. In a large pot, heat 2 tablespoons of oil over medium heat.
2. Add onions, garlic, and ginger; cook until the onions are translucent, about 5 minutes.
3. Add lentils, diced tomatoes, broth, curry powder, cumin, salt, and pepper. Bring to a boil, then reduce heat and simmer for 30-40 minutes or until the lentils are tender.
4. Stir in heavy cream or half-and-half and cook for an additional 5 minutes.
5. Serve hot, garnished with cilantro leaves if desired.
Cooking Time: 45-50 minutes
Lentil and Mushroom Shepherd’s Pie
This vegetarian take on a classic comfort food dish combines the rich flavors of lentils, mushrooms, and caramelized onions with a crispy mashed potato topping. Perfect for a cozy evening meal.
Ingredients:
– 1 cup brown or green lentils, rinsed and drained
– 2 cups water
– 1 tablespoon olive oil
– 1 onion, diced
– 8 oz mushrooms (button or cremini), sliced
– 1 teaspoon dried thyme
– 1 bay leaf
– Salt and pepper to taste
– 2 tablespoons all-purpose flour
– 2 tablespoons butter
– 2 cups mashed potatoes
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large pot, sauté onion and mushrooms in oil until softened.
3. Add lentils, thyme, bay leaf, salt, and pepper. Cook for 5 minutes.
4. Add water and bring to a boil. Reduce heat and simmer for 20-25 minutes or until lentils are tender.
5. Stir in flour and butter. Transfer mixture to a 9×13-inch baking dish.
6. Top with mashed potatoes and smooth out the top.
7. Bake for 25-30 minutes or until potatoes are golden brown.
Cooking Time: 45-50 minutes
Smoky Lentil and Tomato Stew
A hearty and flavorful stew that combines the earthy taste of lentils with the sweetness of tomatoes, all infused with a hint of smokiness from the paprika. This dish is perfect for a cozy night in.
Ingredients:
– 1 cup dried green or brown lentils, rinsed and drained
– 2 cups vegetable broth
– 1 can (14.5 oz) diced tomatoes
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon smoked paprika
– 1 bay leaf
– Salt and pepper to taste
– Fresh parsley or thyme for garnish (optional)
Instructions:
1. In a large pot, sauté the onion and garlic in a little water until softened.
2. Add the lentils, vegetable broth, diced tomatoes, smoked paprika, and bay leaf. Season with salt and pepper to taste.
3. Bring to a boil, then reduce heat and simmer for 30-40 minutes or until the lentils are tender.
4. Remove the bay leaf and serve hot, garnished with fresh parsley or thyme if desired.
Cooking Time: 45-50 minutes
Lentil-Stuffed Bell Peppers
A flavorful and nutritious vegetarian dish that’s perfect for a weeknight dinner or special occasion. This recipe combines the natural sweetness of bell peppers with the hearty goodness of lentils.
Ingredients:
– 4 bell peppers, any color
– 1 cup cooked lentils
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 cup tomato sauce
– 1 teaspoon dried oregano
– Salt and pepper, to taste
– 1 tablespoon 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, mix together cooked lentils, chopped onion, minced garlic, tomato sauce, oregano, salt, and pepper.
4. Stuff each bell pepper with the lentil mixture, filling to the top.
5. Drizzle with olive oil and cover with aluminum foil.
6. Bake for 30 minutes, then remove foil and bake an additional 15-20 minutes, until bell peppers are tender.
Cooking Time: 45-50 minutes
Lentil and Quinoa Buddha Bowl
Nourish your body and soul with this protein-packed bowl filled with the comfort of lentils, quinoa, and a hint of Eastern flair. This recipe makes one serving, but easily doubles or triples for a quick meal prep.
Ingredients:
– 1/2 cup cooked brown lentils
– 1/2 cup cooked quinoa
– 1 tablespoon soy sauce
– 1 tablespoon olive oil
– 1 small onion, thinly sliced
– 2 cloves garlic, minced
– 1 cup mixed roasted vegetables (such as broccoli, carrots, and bell peppers)
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Cook quinoa according to package instructions.
2. In a pan, heat olive oil over medium-high. Add onion and garlic; cook until softened, 3-4 minutes.
3. Add cooked lentils, soy sauce, and roasted vegetables to the pan. Stir to combine.
4. Serve over cooked quinoa. Garnish with fresh cilantro leaves.
Cooking Time: 15-20 minutes
Ethiopian Misir Wot (Spiced Lentils)
Misir Wot is a popular Ethiopian stew made with red lentils, onions, garlic, and a blend of aromatic spices. This comforting dish is often served at special occasions and everyday meals alike.
Ingredients:
– 1 cup dried red lentils, rinsed and drained
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– 1/2 teaspoon turmeric powder
– 1/2 teaspoon paprika
– Salt and black pepper, to taste
– 2 cups water or vegetable broth
– 2 tablespoons niter kibbeh (Ethiopian clarified butter) or vegetable oil
Instructions:
1. In a large pot, sauté the onions, garlic, and ginger in niter kibbeh or oil over medium heat until softened.
2. Add the lentils, cumin, coriander, turmeric, paprika, salt, and black pepper. Stir well to combine.
3. Pour in the water or broth and bring to a boil. Reduce heat to low and simmer for 30-40 minutes or until the lentils are tender.
4. Serve hot with injera bread or other flatbread.
Cooking Time: 30-40 minutes
Lentil and Sweet Potato Chili
A hearty, comforting chili perfect for a chilly evening or a cozy meal with friends.
Ingredients:
– 1 cup dried green lentils, rinsed and drained
– 2 medium sweet potatoes, peeled and diced
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 red bell pepper, diced
– 1 can (14.5 oz) diced tomatoes
– 4 cups vegetable broth
– 1 teaspoon ground cumin
– Salt and pepper, to taste
– Optional: jalapeños or hot sauce for added heat
Instructions:
1. In a large pot, sauté the onion, garlic, and red bell pepper until tender.
2. Add the lentils, sweet potatoes, diced tomatoes, vegetable broth, cumin, salt, and pepper. Stir to combine.
3. Bring the mixture to a boil, then reduce heat and simmer for 30-40 minutes or until the lentils are tender.
4. Serve hot, garnished with chopped fresh cilantro (optional).
Cooking Time: 45-50 minutes
French Lentil Salad with Dijon Vinaigrette
A hearty and flavorful salad perfect for a light lunch or dinner, this French-inspired lentil dish combines the earthy taste of green lentils with the tanginess of Dijon vinaigrette.
Ingredients:
– 1 cup dried green lentils, rinsed and drained
– 2 cups water
– 1/4 cup chopped fresh parsley
– 1/4 cup chopped fresh chives
– 2 tablespoons olive oil
– 2 tablespoons Dijon mustard
– 2 tablespoons apple cider vinegar
– 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. Drain the cooked lentils and let them cool to room temperature.
3. In a large bowl, whisk together olive oil, Dijon mustard, and apple cider vinegar. Add cooled lentils, parsley, and chives. Season with salt and pepper to taste.
4. Serve immediately or refrigerate for up to 24 hours.
Cooking Time: 25 minutes
Lentil and Kale Coconut Curry
A hearty and flavorful curry that combines the creaminess of coconut milk with the nutty flavor of lentils and the earthy taste of kale.
Ingredients:
– 1 cup dried green or brown lentils, rinsed and drained
– 2 cups water or vegetable broth
– 1 tablespoon olive oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon curry powder
– 1/2 teaspoon turmeric
– Salt and pepper, to taste
– 2 cups kale leaves, stems removed and chopped
– 1 can (14 oz) coconut milk
– Fresh cilantro leaves, for garnish
Instructions:
1. In a large pot, heat the olive oil over medium-high heat.
2. Add the onion and cook until softened, about 3-4 minutes.
3. Add the garlic, cumin, curry powder, and turmeric; cook for an additional minute.
4. Add the lentils, water or broth, salt, and pepper. Bring to a boil, then reduce heat to low and simmer for 20-25 minutes or until the lentils are tender.
5. Stir in the chopped kale and coconut milk. Simmer for an additional 5-7 minutes or until the greens have wilted.
6. Serve hot, garnished with fresh cilantro leaves.
Cooking Time: 35-40 minutes
Lentil and Rice Mujadara
Mujadara, a staple dish from the Middle East, is a flavorful and nutritious combination of lentils, rice, and aromatic spices. This recipe is an easy and comforting take on the classic, perfect for a quick weeknight dinner or a cozy lunch.
Ingredients:
– 1 cup brown or green lentils, rinsed and drained
– 2 cups water or vegetable broth
– 1 cup cooked white or brown rice
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 1 teaspoon ground cumin
– 1/2 teaspoon ground coriander
– Salt and pepper, to taste
– Fresh parsley or cilantro, chopped (optional)
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. In a large skillet, heat oil over medium heat. Add onion and cook until softened, about 3-4 minutes.
3. Stir in cumin and coriander. Cook for an additional minute.
4. Fluff cooked rice with a fork and add it to the skillet. Cook for 1-2 minutes, stirring constantly.
5. Once lentils are cooked, drain excess liquid and add them to the skillet. Season with salt and pepper to taste.
6. Serve hot, garnished with chopped parsley or cilantro if desired.
Cooking Time: 35-40 minutes
Lentil and Vegetable Stir-Fry
Lentil and Vegetable Stir-Fry Recipe
This flavorful stir-fry recipe combines the nutritional benefits of lentils with a medley of colorful vegetables, making for a quick and easy meal that’s perfect for any time of day.
Ingredients:
– 1 cup cooked lentils
– 2 tablespoons vegetable oil
– 1 onion, sliced
– 2 cloves garlic, minced
– 1 bell pepper, sliced
– 1 carrot, peeled and grated
– 1 zucchini, sliced
– 2 teaspoons soy sauce
– Salt and pepper to taste
– Optional: chopped green onions for garnish
Instructions:
1. Heat the oil in a large skillet or wok over medium-high heat.
2. Add the onion and garlic; cook until the onion is translucent, about 3-4 minutes.
3. Add the bell pepper, carrot, and zucchini; cook until the vegetables are tender-crisp, about 5 minutes.
4. Stir in the cooked lentils, soy sauce, salt, and pepper.
5. Cook for an additional 1-2 minutes, until the flavors have melded together.
6. Serve hot, garnished with chopped green onions if desired.
Cooking Time: 15-18 minutes
Lentil and Walnut Loaf
This hearty loaf combines the comforting warmth of lentils with the earthy flavor of walnuts, making it a perfect option for a cozy dinner or lunch. With its nutty aroma and satisfying texture, this recipe is sure to become a favorite.
Ingredients:
– 1 cup dried green or brown lentils, rinsed and drained
– 2 cups water
– 1 tablespoon olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 cup rolled oats
– 1/2 cup chopped walnuts
– 1 teaspoon cumin
– Salt and pepper to taste
– 1 egg
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large saucepan, combine lentils and water. 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, olive oil, onion, garlic, oats, walnuts, cumin, salt, and pepper.
4. Beat in the egg until well combined.
5. Transfer mixture to a loaf pan and bake for 35-40 minutes or until golden brown.
Cooking Time: 45-50 minutes
Lentil and Spinach Dal
This hearty and nutritious Indian-inspired lentil stew is a perfect comfort food for any meal. Made with red or brown lentils, fresh spinach, and aromatic spices, this dal is easy to make and packed with flavor.
Ingredients:
– 1 cup dried red or brown lentils, rinsed and drained
– 2 cups water
– 1 tablespoon vegetable oil
– 1 small onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon curry powder
– 1/2 teaspoon turmeric
– Salt, to taste
– 2 cups fresh spinach leaves
– Fresh cilantro, for garnish (optional)
Instructions:
1. In a large pot, heat oil over medium heat. Add onion and cook until softened, about 3-4 minutes.
2. Add garlic, cumin, curry powder, and turmeric. Cook for 1 minute, stirring constantly.
3. Add lentils and water. Bring to a boil, then reduce heat to low and simmer for 20-25 minutes or until lentils are tender.
4. Stir in spinach leaves and cook until wilted. Season with salt to taste.
5. Serve hot, garnished with cilantro if desired.
Cooking Time: 25-30 minutes
Lentil and Avocado Wrap
This flavorful wrap combines the nutritious goodness of lentils and avocado with a hint of Mediterranean flair. Perfect for a quick lunch or snack!
Ingredients:
– 1 cup cooked lentils (cooled)
– 1 ripe avocado, mashed
– 1/2 red bell pepper, sliced
– 1 tablespoon olive oil
– 1 tablespoon lemon juice
– Salt and pepper to taste
– 1 whole wheat tortilla
Instructions:
1. In a small bowl, mix together the cooled lentils, mashed avocado, and a pinch of salt and pepper.
2. Heat the olive oil in a non-stick pan over medium heat.
3. Add the sliced red bell pepper and cook for 2-3 minutes or until tender.
4. Warm the tortilla by wrapping it in a damp paper towel and microwaving for 20 seconds.
5. Assemble the wrap by spreading the lentil-avocado mixture down the center of the tortilla, followed by the cooked red bell pepper.
6. Drizzle with lemon juice and serve immediately.
Cooking Time: 10 minutes
Lentil and Roasted Beet Salad
This vibrant salad combines the earthy sweetness of roasted beets with the nutty flavor of lentils, all tied together with a tangy vinaigrette. Perfect for a light and refreshing meal or as a side dish to add some color to your plate.
Ingredients:
– 1 cup brown or green lentils, rinsed and drained
– 2 medium beets, peeled and chopped into 1-inch pieces
– 2 tablespoons olive oil
– 1 onion, thinly sliced
– 2 cloves garlic, minced
– 2 tablespoons apple cider vinegar
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 425°F (220°C).
2. Toss beets with olive oil, salt, and pepper on a baking sheet. Roast for 30-40 minutes or until tender.
3. In a medium saucepan, combine lentils and 2 cups water. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until tender.
4. In a large bowl, combine cooked lentils, roasted beets, sliced onion, and minced garlic.
5. Drizzle with apple cider vinegar and season with salt and pepper to taste.
6. Garnish with chopped parsley if desired.
Cooking Time: 45-55 minutes
Lentil and Cauliflower Stew
A hearty and nutritious stew that’s perfect for a cozy evening meal. This recipe combines the comforting flavors of lentils, cauliflower, and aromatic spices to create a deliciously filling dish.
Ingredients:
– 1 cup brown or green lentils, rinsed and drained
– 2 medium cauliflowers, broken into florets
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika (optional)
– 1 can diced tomatoes (14 oz)
– 4 cups vegetable broth
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. In a large pot, sauté the onion and garlic until softened.
2. Add the lentils, cumin, smoked paprika (if using), and diced tomatoes. Cook for 1-2 minutes.
3. Add the cauliflower, vegetable broth, salt, and pepper. Stir to combine.
4. Bring the mixture to a boil, then reduce heat and simmer for 30-40 minutes or until the lentils are tender.
5. Serve hot, garnished with fresh cilantro leaves if desired.
Cooking Time: 35-40 minutes
Lentil and Tomato Pasta Sauce
This hearty sauce combines the comforting flavors of lentils and tomatoes with a hint of Mediterranean spice. Perfect for a quick weeknight dinner or as a make-ahead option for meal prep.
Ingredients:
– 1 cup dried green or brown lentils, rinsed and drained
– 2 cups water or vegetable broth
– 1 can (14.5 oz) crushed tomatoes
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 tsp dried oregano
– Salt and pepper to taste
– 2 tbsp olive oil
Instructions:
1. 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.
2. Heat the olive oil in a separate pan over medium heat. Add onion and garlic; cook until softened (3-4 minutes).
3. Stir in crushed tomatoes, oregano, salt, and pepper. Simmer for 10-15 minutes, stirring occasionally, until sauce has thickened slightly.
4. Combine cooked lentils and tomato mixture. Simmer for an additional 5 minutes to allow flavors to meld.
Cooking Time: 45-50 minutes
Summary
The upcoming fasting season doesn’t have to mean sacrificing flavor for your meals. This collection of 20 hearty lent recipes offers a variety of dishes that are perfect for a meatless meal. From spicy soups and stews to salads, curries, and more, there’s something for every taste bud. Whether you’re looking for a comforting bowl of goodness or a quick and easy wrap, these lentil recipes are sure to satisfy your cravings.
