20 Hearty Lent Recipes for Fasting Season

Zesty, nourishing, and wonderfully versatile—lentils are the ultimate fasting season superstar! Whether you’re craving cozy soups, vibrant salads, or satisfying mains, these humble legumes deliver big on flavor and comfort. Ready to transform your meals? Dive into our roundup of 20 hearty lentil recipes that are easy, delicious, and perfect for keeping you full and inspired all season long.

Spicy Lentil Soup with Coconut Milk

Kickstart your week with this soul-warming bowl that balances fiery heat against creamy coconut richness. Transform humble lentils into a vibrant, restaurant-worthy meal in under an hour. Your taste buds won’t know what hit them.

Ingredients

• 2 tablespoons cold-pressed coconut oil
• 1 large yellow onion, finely diced
• 4 garlic cloves, minced
• 1 tablespoon freshly grated ginger
• 1 teaspoon ground turmeric
• 2 teaspoons smoked paprika
• 1/2 teaspoon cayenne pepper
• 1 1/2 cups brown lentils, rinsed and drained
• 6 cups vegetable broth
• 1 (13.5-ounce) can full-fat coconut milk
• 3 tablespoons freshly squeezed lime juice
• 1/4 cup chopped fresh cilantro
• Kosher salt to taste

Instructions

1. Heat coconut oil in a large Dutch oven over medium heat until shimmering.
2. Sauté diced onion for 6-8 minutes until translucent and lightly golden.
3. Add minced garlic and grated ginger, cooking for 60 seconds until fragrant.
4. Sprinkle turmeric, smoked paprika, and cayenne over aromatics, toasting for 30 seconds to bloom flavors.
5. Stir in rinsed lentils, coating thoroughly with spiced oil mixture.
6. Pour vegetable broth into the pot, scraping any browned bits from the bottom.
7. Bring to a boil, then reduce heat to maintain a gentle simmer.
8. Partially cover and cook for 35-40 minutes until lentils are tender but not mushy.
9. Stir in coconut milk, heating through for 3-4 minutes without boiling.
10. Finish with lime juice and chopped cilantro, seasoning with kosher salt until properly balanced.

This soup achieves a luxurious velvety texture where lentils maintain slight toothiness against the coconut milk’s richness. The complex spice profile builds from earthy turmeric to smoky paprika before the cayenne delivers its slow heat. Try serving over jasmine rice or with naan for dipping to soak up every last drop of the fragrant broth.

Garlicky Lentil Stew with Spinach

Zesty doesn’t begin to describe this flavor bomb. Grab your Dutch oven and let’s build layers of savory goodness that’ll have you craving seconds before the first spoonful even hits your lips.

Ingredients

• 2 tablespoons extra virgin olive oil
• 1 large yellow onion, finely diced
• 4 garlic cloves, minced
• 1 teaspoon smoked paprika
• 1 cup brown lentils, rinsed
• 4 cups vegetable broth
• 1 bay leaf
• 5 ounces fresh spinach
• 1 tablespoon fresh lemon juice
• ½ teaspoon fine sea salt
• ¼ teaspoon freshly cracked black pepper

Instructions

1. Heat 2 tablespoons extra virgin olive oil in a heavy-bottomed Dutch oven over medium heat until shimmering.
2. Add 1 large finely diced yellow onion and sauté for 6-8 minutes until translucent and lightly golden around the edges.
3. Stir in 4 minced garlic cloves and cook for 60 seconds until fragrant but not browned.
4. Sprinkle 1 teaspoon smoked paprika over the onion mixture and toast for 30 seconds to deepen its flavor profile.
5. Add 1 cup rinsed brown lentils to the pot, stirring to coat them in the spiced oil.
6. Pour in 4 cups vegetable broth and add 1 bay leaf, bringing the mixture to a vigorous boil.
7. Reduce heat to maintain a gentle simmer, cover the pot, and cook for 25 minutes until lentils are tender but not mushy.
8. Remove the bay leaf and discard it completely.
9. Stir in 5 ounces fresh spinach by handfuls, wilting each addition before adding the next.
10. Finish with 1 tablespoon fresh lemon juice, ½ teaspoon fine sea salt, and ¼ teaspoon freshly cracked black pepper, stirring to incorporate evenly.

Ladle this stew into deep bowls and watch the spinach ribbons swirl through the tender lentils. The garlicky broth soaks into crusty bread beautifully, while the lemon brightens every earthy spoonful. Try topping with a drizzle of chili oil for those who like it spicy.

Moroccan Lentil and Chickpea Salad

Scoop up this vibrant Moroccan lentil and chickpea salad—it’s the protein-packed powerhouse your lunch bowl has been begging for. Forget boring greens; we’re tossing earthy lentils with zesty lemon and warming spices for a flavor explosion that’ll have you craving seconds.

Ingredients

• 1 cup French green lentils, rinsed
• 1 (15-ounce) can chickpeas, drained and rinsed
• 1/4 cup extra-virgin olive oil
• 3 tablespoons freshly squeezed lemon juice
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper
• 1/2 cup finely chopped fresh flat-leaf parsley
• 1/4 cup finely chopped fresh mint
• 1/4 cup toasted pine nuts
• 1/2 cup crumbled feta cheese
• Kosher salt, to taste

Instructions

1. Place 1 cup French green lentils in a medium saucepan and cover with 3 cups cold water.
2. Bring lentils to a boil over high heat, then reduce heat to low and simmer uncovered for 18-20 minutes until tender but not mushy.
3. Drain lentils thoroughly in a fine-mesh strainer and spread them in a thin layer on a baking sheet to cool completely—this prevents them from becoming soggy.
4. Combine 1/4 cup extra-virgin olive oil, 3 tablespoons freshly squeezed lemon juice, 1 teaspoon ground cumin, 1/2 teaspoon smoked paprika, and 1/4 teaspoon cayenne pepper in a small bowl, whisking vigorously until emulsified.
5. Transfer cooled lentils to a large mixing bowl and add 1 (15-ounce) can chickpeas, drained and rinsed.
6. Pour the dressing over the lentil-chickpea mixture and toss gently to coat every component evenly.
7. Fold in 1/2 cup finely chopped fresh flat-leaf parsley and 1/4 cup finely chopped fresh mint until herbs are distributed throughout.
8. Sprinkle 1/4 cup toasted pine nuts and 1/2 cup crumbled feta cheese over the salad, reserving a tablespoon of each for garnish.
9. Season with kosher salt to taste, starting with 1/2 teaspoon and adjusting after tasting.
10. Chill salad for at least 30 minutes before serving to allow flavors to meld—this step intensifies the spice notes.

A textural dream, this salad delivers creamy chickpeas against firm lentils with crunchy pine nuts and bright herb flecks. Serve it stuffed into pita pockets with a dollop of Greek yogurt, or pile it over peppery arugula for extra freshness that cuts through the rich spices.

Creamy Red Lentil Curry

Brace yourselves—this creamy red lentil curry will become your new weeknight obsession. Transform pantry staples into a velvety, aromatic masterpiece in under 30 minutes. Skip the takeout and dive into layers of warm spices and lush texture.

Ingredients

– 2 tablespoons virgin coconut oil
– 1 large yellow onion, finely diced
– 4 garlic cloves, microplaned
– 1 tablespoon freshly grated ginger
– 1 tablespoon garam masala
– 1 teaspoon ground turmeric
– ½ teaspoon cayenne pepper
– 1 cup red lentils, rinsed and drained
– 1 (14.5-ounce) can diced tomatoes, with juices
– 1 (13.5-ounce) can full-fat coconut milk
– 2 cups vegetable broth
– 1 teaspoon fine sea salt
– ½ cup chopped fresh cilantro
– 1 tablespoon freshly squeezed lime juice

Instructions

1. Heat virgin coconut oil in a large Dutch oven over medium heat until shimmering.
2. Add finely diced yellow onion and sauté for 5–7 minutes until translucent and lightly golden.
3. Stir in microplaned garlic and freshly grated ginger; cook for 60 seconds until fragrant.
4. Sprinkle garam masala, ground turmeric, and cayenne pepper over the aromatics; toast for 30 seconds to bloom the spices.
5. Pour in rinsed red lentils, stirring to coat them evenly in the spiced oil mixture.
6. Add diced tomatoes with their juices, full-fat coconut milk, and vegetable broth, scraping the bottom to release any browned bits.
7. Bring the mixture to a gentle boil, then reduce heat to low and simmer uncovered for 18–20 minutes, stirring occasionally, until lentils are tender and the curry has thickened.
8. Season with fine sea salt, then fold in chopped fresh cilantro and freshly squeezed lime juice just before serving.

Melt-in-your-mouth tender lentils swim in a luxuriously spiced coconut broth. The bright lime and herbaceous cilantro cut through the richness perfectly. Serve over jasmine rice or with warm naan for a complete meal that tastes like it simmered for hours.

Lentil and Mushroom Shepherd’s Pie

Fiercely comforting yet surprisingly sophisticated, this plant-forward twist on shepherd’s pie delivers deep umami richness. Forget bland vegetarian options—this version builds layers of flavor that will convert even dedicated carnivores.

Ingredients

• 1 ½ cups French green lentils, rinsed
• 3 cups vegetable stock
• 2 tablespoons extra virgin olive oil
• 1 large yellow onion, finely diced
• 3 cloves garlic, minced
• 1 pound cremini mushrooms, sliced ¼-inch thick
• 1 tablespoon tomato paste
• 2 teaspoons fresh thyme leaves
• 1 teaspoon smoked paprika
• 2 pounds Yukon Gold potatoes, peeled and quartered
• ½ cup heavy cream, warmed
• 4 tablespoons unsalted butter
• ½ cup grated Parmigiano-Reggiano

Instructions

1. Combine lentils and vegetable stock in saucepan, bring to boil over high heat, then reduce to simmer for 25 minutes until tender but not mushy.
2. Meanwhile, heat olive oil in large skillet over medium-high until shimmering, then sauté onion for 6 minutes until translucent.
3. Add garlic and cook 60 seconds until fragrant but not browned.
4. Increase heat to high, add mushrooms in single layer, and cook undisturbed for 4 minutes to develop deep browning.
5. Stir in tomato paste and cook 2 minutes until brick-red color deepens.
6. Fold in cooked lentils with their liquid, thyme, and smoked paprika, simmering 8 minutes until sauce thickens slightly.
7. While filling simmers, boil potatoes in salted water 18 minutes until fork-tender.
8. Drain potatoes thoroughly, then rice them into dry saucepan over low heat for 2 minutes to evaporate excess moisture.
9. Tip: Warming cream prevents potatoes from becoming gummy when mixed.
10. Fold warm cream and butter into potatoes until fully incorporated and smooth.
11. Season filling with 1 teaspoon kosher salt and ½ teaspoon black pepper, then transfer to 9×13 baking dish.
12. Spread potato mixture evenly over filling, creating swirls with spatula to maximize crispy surface area.
13. Sprinkle Parmigiano-Reggiano evenly over potatoes.
14. Tip: Let assembled pie rest 15 minutes before baking to prevent sinking.
15. Bake at 400°F for 25 minutes until filling bubbles at edges and topping develops golden spots.
16. Tip: Broil 2 minutes at end for extra crispy crust if desired.
17. Rest 10 minutes before serving to allow layers to set.

Luxuriously creamy potatoes blanket the savory lentil-mushroom base, creating textural contrast between the crisp topping and tender filling. The smoked paprika adds subtle warmth that complements the earthy mushrooms, while the Parmigiano-Reggiano forms a delicate crust. Serve individual portions in rustic bowls with a bitter greens salad to cut through the richness.

Smoky Lentil and Tomato Stew

Just when you thought comfort food couldn’t get better—this smoky lentil and tomato stew proves otherwise. Jam-packed with earthy flavors and that irresistible smoky depth, it’s the ultimate one-pot wonder for chilly evenings.

Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 large yellow onion, finely diced
• 3 garlic cloves, minced
• 1 tablespoon smoked paprika
• 1 teaspoon ground cumin
• 1 cup brown lentils, rinsed and drained
• 1 (28-ounce) can crushed San Marzano tomatoes
• 4 cups vegetable broth
• 1 teaspoon fine sea salt
• ½ teaspoon freshly cracked black pepper
• 2 tablespoons chopped fresh parsley

Instructions

1. Heat the extra-virgin olive oil in a large Dutch oven over medium heat until shimmering.
2. Add the finely diced yellow onion and sauté for 6–8 minutes, stirring occasionally, until translucent and lightly golden.
3. Stir in the minced garlic and cook for 1 minute until fragrant.
4. Sprinkle in the smoked paprika and ground cumin, toasting for 30 seconds to release their oils.
5. Add the rinsed brown lentils, stirring to coat in the spice mixture.
6. Pour in the crushed San Marzano tomatoes and vegetable broth, scraping the bottom to lift any browned bits.
7. Season with fine sea salt and freshly cracked black pepper.
8. Bring the stew to a boil, then reduce heat to low and simmer uncovered for 35–40 minutes, until lentils are tender but not mushy.
9. Stir in the chopped fresh parsley just before serving.

Velvety lentils meld with the rich tomato base, creating a stew that’s both hearty and elegantly balanced. The smoky paprika adds a warm, campfire-like depth that pairs beautifully with crusty bread or over creamy polenta. For an extra touch, finish with a drizzle of chili oil or a sprinkle of smoked sea salt.

Lentil-Stuffed Bell Peppers

Vibrant bell peppers transform into edible vessels packed with protein-rich goodness. These lentil-stuffed beauties deliver serious flavor while keeping things plant-based and satisfying. Get ready to impress with minimal effort and maximum deliciousness.

Ingredients

– 4 large bell peppers, halved lengthwise and seeded
– 1 cup French green lentils, rinsed
– 2 cups vegetable broth
– 1 yellow onion, finely diced
– 3 garlic cloves, minced
– 1 tbsp extra virgin olive oil
– 1 tsp smoked paprika
– ½ tsp cumin
– ¼ cup fresh parsley, chopped
– ½ cup crumbled feta cheese
– Kosher salt to season

Instructions

1. Preheat your oven to 375°F and lightly grease a 9×13 baking dish with olive oil.
2. Combine rinsed lentils and vegetable broth in a saucepan, bring to a boil, then reduce to a simmer for 25 minutes until tender but not mushy.
3. While lentils cook, heat olive oil in a skillet over medium heat and sauté diced onion for 5 minutes until translucent.
4. Add minced garlic to the skillet and cook for 1 minute until fragrant, being careful not to burn it.
5. Drain any excess liquid from the cooked lentils and transfer them to a mixing bowl.
6. Stir the onion-garlic mixture into the lentils along with smoked paprika and cumin.
7. Fold in chopped parsley and crumbled feta cheese until evenly distributed throughout the filling.
8. Season the lentil mixture with kosher salt, tasting and adjusting as needed.
9. Arrange bell pepper halves cut-side up in the prepared baking dish, packing each with the lentil filling.
10. Cover the dish with foil and bake for 30 minutes to steam the peppers until tender.
11. Remove the foil and bake for an additional 10 minutes until the filling develops a golden crust.
12. Let the stuffed peppers rest for 5 minutes before serving to allow the flavors to meld.

Yield perfectly tender peppers with a satisfyingly firm lentil texture that holds its shape beautifully. The smoked paprika adds subtle warmth while the feta provides creamy tanginess throughout each bite. Try serving these over a bed of lemony quinoa or with a dollop of garlicky yogurt sauce for extra dimension.

Lentil and Quinoa Buddha Bowl

Satisfy your hunger with this nutrient-packed Lentil and Quinoa Buddha Bowl that’s as vibrant as it is delicious. Stack colorful veggies, protein-rich lentils, and fluffy quinoa for a meal that fuels your body and delights your taste buds. Get ready to build the most Instagram-worthy bowl of your life.

Ingredients

• 1 cup French green lentils, rinsed
• 1 cup tri-color quinoa, rinsed
• 2 cups vegetable broth
• 2 tablespoons extra virgin olive oil
• 1 large sweet potato, peeled and diced into ½-inch cubes
• 1 teaspoon smoked paprika
• ½ teaspoon garlic powder
• 4 cups baby kale
• 1 ripe avocado, sliced
• ¼ cup toasted pumpkin seeds
• 2 tablespoons tahini
• 1 tablespoon fresh lemon juice
• 3 tablespoons water
• ¼ teaspoon sea salt

Instructions

1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
2. Toss the diced sweet potato with 1 tablespoon olive oil, smoked paprika, and garlic powder until evenly coated.
3. Spread the sweet potatoes in a single layer on the prepared baking sheet.
4. Roast for 20-25 minutes until the edges are caramelized and the centers are fork-tender.
5. While the sweet potatoes roast, combine the quinoa and vegetable broth in a medium saucepan.
6. Bring to a boil over high heat, then reduce to a simmer and cover tightly.
7. Cook the quinoa for 15 minutes until all liquid is absorbed and the grains are fluffy.
8. Remove the quinoa from heat and let it steam, covered, for 5 minutes to prevent clumping.
9. In a separate saucepan, combine the rinsed lentils with 3 cups of water.
10. Bring to a boil, then reduce heat and simmer uncovered for 18-20 minutes until tender but not mushy.
11. Drain any excess liquid from the lentils and toss with the remaining 1 tablespoon olive oil.
12. Whisk together tahini, lemon juice, water, and sea salt until smooth and creamy.
13. Divide the baby kale among four serving bowls as your base layer.
14. Arrange the cooked quinoa, lentils, and roasted sweet potatoes in separate sections over the kale.
15. Top each bowl with avocado slices and toasted pumpkin seeds.
16. Drizzle the tahini sauce generously over the assembled bowls.

Layers of creamy avocado and crunchy pumpkin seeds create delightful textural contrast against the tender lentils and quinoa. The smoked paprika-roasted sweet potatoes add a subtle sweetness that balances the earthy tahini dressing perfectly. For an extra flavor boost, try serving with a sprinkle of nutritional yeast or a dash of hot sauce.

Ethiopian Misir Wot (Spiced Lentils)

Whip up this fiery Ethiopian staple that transforms humble lentils into a flavor explosion. Watch red lentils melt into a spiced berbere-infused sauce that clings perfectly to injera. Get ready for a plant-based dish that punches way above its weight class.

Ingredients

• 1 cup dried red lentils, rinsed and drained
• 3 tablespoons clarified butter (niter kibbeh)
• 1 large yellow onion, finely diced
• 4 garlic cloves, minced
• 1 tablespoon fresh ginger, grated
• 3 tablespoons berbere spice blend
• 4 cups vegetable broth
• 2 tablespoons tomato paste
• 1 teaspoon fine sea salt
• 2 tablespoons fresh lemon juice

Instructions

1. Heat clarified butter in a heavy-bottomed Dutch oven over medium heat until shimmering.
2. Sauté diced onion for 8-10 minutes until deeply caramelized and golden brown.
3. Add minced garlic and grated ginger, cooking for 60 seconds until fragrant.
4. Sprinkle berbere spice blend over aromatics and toast for 30 seconds to bloom flavors.
5. Stir in tomato paste and cook for 2 minutes until it darkens slightly in color.
6. Add rinsed lentils to the pot, coating them thoroughly in the spiced butter mixture.
7. Pour in vegetable broth and add sea salt, bringing to a vigorous boil.
8. Reduce heat to low, cover partially, and simmer for 25-30 minutes until lentils completely break down.
9. Stir in fresh lemon juice just before serving to brighten flavors.

Let this stew develop its signature velvety texture as the lentils dissolve into the spiced base. The berbere creates complex layers of warmth that build gradually with each bite. Serve traditionally over injera or get creative by spooning over roasted sweet potatoes for a modern twist.

Lentil and Sweet Potato Chili

Ready to revolutionize your comfort food game? This lentil and sweet potato chili delivers deep, smoky flavor with zero meat. Grab your Dutch oven—we’re building layers of texture and spice that’ll have everyone begging for seconds.

Ingredients

• 2 tablespoons cold-pressed avocado oil
• 1 large yellow onion, finely diced
• 4 garlic cloves, minced
• 2 medium sweet potatoes, peeled and cut into ½-inch cubes
• 1 cup brown lentils, rinsed and drained
• 2 tablespoons ancho chili powder
• 1 tablespoon ground cumin
• 1 teaspoon smoked paprika
• 4 cups vegetable stock
• 1 (14.5-ounce) can fire-roasted diced tomatoes
• 1 tablespoon apple cider vinegar
• ½ cup chopped fresh cilantro
• 1 avocado, sliced
• ¼ cup sour cream

Instructions

1. Heat avocado oil in a heavy-bottomed Dutch oven over medium-high heat until shimmering.
2. Sauté diced yellow onion for 5-7 minutes until translucent and lightly caramelized.
3. Add minced garlic and cook for 60 seconds until fragrant.
4. Stir in sweet potato cubes and cook for 4 minutes, stirring occasionally to develop light browning.
5. Add rinsed brown lentils, ancho chili powder, ground cumin, and smoked paprika, toasting spices for 90 seconds to deepen their flavor profile.
6. Pour in vegetable stock and fire-roasted diced tomatoes with their juices, scraping any browned bits from the bottom of the pot.
7. Bring mixture to a boil, then reduce heat to maintain a gentle simmer.
8. Cover and cook for 35-40 minutes until lentils are tender and sweet potatoes are easily pierced with a fork.
9. Stir in apple cider vinegar to brighten the flavors.
10. Ladle chili into bowls and garnish with chopped fresh cilantro, avocado slices, and a dollop of sour cream.

Zesty and substantial, this chili achieves perfect balance with creamy sweet potatoes against toothsome lentils. The smoky spice blend creates complex depth that stands up to bold toppings. For a next-level presentation, serve in hollowed-out sweet potato bowls or top with crispy tortilla strips for contrasting texture.

French Lentil Salad with Dijon Vinaigrette

Elevate your lunch game with this protein-packed powerhouse. Toss earthy French lentils with crisp vegetables and a tangy Dijon vinaigrette that clings perfectly. This salad delivers restaurant-quality sophistication in under 30 minutes.

Ingredients

• 1 cup French green lentils, rinsed
• 4 cups filtered water
• 1 teaspoon fine sea salt
• 1 small shallot, minced
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon Dijon mustard
• 2 tablespoons red wine vinegar
• 1/4 teaspoon freshly cracked black pepper
• 1/2 English cucumber, finely diced
• 1/4 cup flat-leaf parsley, chopped
• 2 ounces feta cheese, crumbled

Instructions

1. Combine 1 cup French green lentils and 4 cups filtered water in a medium saucepan.
2. Bring to a boil over high heat, then reduce to a gentle simmer.
3. Cook uncovered for 20-25 minutes until lentils are tender but retain slight bite.
4. Drain lentils thoroughly and spread on a baking sheet to cool completely.
5. Whisk together 1 minced shallot, 2 tablespoons extra-virgin olive oil, and 1 tablespoon Dijon mustard in a large bowl.
6. Stream in 2 tablespoons red wine vinegar while continuously whisking to emulsify.
7. Season vinaigrette with 1 teaspoon fine sea salt and 1/4 teaspoon freshly cracked black pepper.
8. Add cooled lentils to the dressing and toss to coat evenly.
9. Fold in 1/2 finely diced English cucumber and 1/4 cup chopped flat-leaf parsley.
10. Garnish with 2 ounces crumbled feta cheese just before serving.

Vibrant textures play beautifully here—the firm lentils hold their shape against crisp cucumber and creamy feta. The sharp Dijon vinaigrette cuts through the earthiness, creating a balanced bite that improves as it marinates. Serve chilled over bitter greens or stuff into pita pockets for a portable lunch that won’t wilt.

Lentil and Kale Coconut Curry

Elevate your weeknight dinner game with this vibrant lentil and kale coconut curry. Embrace the rich, creamy texture and bold spices that transform simple ingredients into an unforgettable meal. Get ready to impress with minimal effort and maximum flavor.

Ingredients

• 1 ½ cups brown lentils, rinsed and drained
• 1 large yellow onion, finely diced
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 2 tablespoons coconut oil
• 1 tablespoon curry powder
• 1 teaspoon ground turmeric
• ½ teaspoon cayenne pepper
• 1 (13.5 oz) can full-fat coconut milk
• 4 cups vegetable broth
• 4 cups lacinato kale, stems removed and roughly chopped
• 2 tablespoons fresh lime juice
• ¼ cup fresh cilantro, chopped
• Sea salt to taste

Instructions

1. Heat coconut oil in a large Dutch oven over medium heat until shimmering.
2. Sauté diced onion for 5-7 minutes until translucent and lightly golden.
3. Add minced garlic and grated ginger, cooking for 1 minute until fragrant.
4. Stir in curry powder, turmeric, and cayenne pepper, toasting for 30 seconds to release oils.
5. Add rinsed lentils, tossing to coat in spice mixture.
6. Pour in vegetable broth and coconut milk, scraping bottom of pot to incorporate fond.
7. Bring to a boil, then reduce heat to maintain a gentle simmer.
8. Cook uncovered for 25-30 minutes until lentils are tender but not mushy.
9. Stir in chopped kale and cook for 3-4 minutes until wilted but vibrant green.
10. Remove from heat and stir in fresh lime juice and chopped cilantro.
11. Season with sea salt, starting with 1 teaspoon and adjusting as needed.

Yield a creamy yet textured curry where tender lentils contrast with silky kale leaves. The coconut milk creates a luxurious base that carries warm spices without overwhelming heat. Serve over jasmine rice or with naan for soaking up every last drop of the aromatic sauce.

Lentil and Rice Mujadara

Whip up this Middle Eastern classic that transforms humble lentils and rice into pure comfort. Caramelized onions bring deep sweetness while aromatic spices create layers of flavor. This one-pot wonder delivers restaurant-quality results with pantry staples.

Ingredients

– 1 cup brown lentils, rinsed and drained
– 1 cup basmati rice, rinsed until water runs clear
– 3 large yellow onions, thinly sliced
– ¼ cup extra virgin olive oil
– 2 tablespoons clarified butter
– 1 teaspoon ground cumin
– ½ teaspoon ground coriander
– ¼ teaspoon ground cinnamon
– 4 cups vegetable broth
– 1 teaspoon fine sea salt
– ½ teaspoon freshly cracked black pepper

Instructions

1. Heat olive oil in a large Dutch oven over medium heat until shimmering.
2. Add sliced onions and cook for 25-30 minutes, stirring frequently, until deeply caramelized and golden brown.
3. Transfer half the caramelized onions to a bowl using a slotted spoon, reserving for garnish.
4. Add clarified butter to the remaining onions in the pot and melt over medium heat.
5. Stir in cumin, coriander, and cinnamon, toasting for 60 seconds until fragrant.
6. Add rinsed lentils and vegetable broth, bringing to a rolling boil.
7. Reduce heat to maintain a gentle simmer and cook uncovered for 15 minutes.
8. Stir in rinsed basmati rice, sea salt, and black pepper until fully incorporated.
9. Cover pot tightly with lid and simmer over low heat for 20 minutes without lifting the lid.
10. Remove from heat and let rest covered for 10 minutes to allow steam to finish cooking the rice.
11. Fluff mujadara gently with a fork to separate grains without mashing.
12. Top with reserved caramelized onions before serving.

Luxuriously creamy rice contrasts with toothsome lentils beneath that crispy onion crown. The earthy spices create warmth that makes this perfect for chilly evenings—try topping with a fried egg for extra richness or serving alongside a crisp cucumber salad.

Lentil and Vegetable Stir-Fry

Munch on this: Lentil and Vegetable Stir-Fry transforms humble ingredients into a vibrant, protein-packed masterpiece. Forget boring dinner routines—this dish delivers bold flavors and satisfying textures in under 30 minutes. Get ready to revolutionize your weeknight cooking game.

Ingredients

• 1 cup French green lentils, rinsed
• 2 tablespoons avocado oil
• 3 cloves garlic, minced
• 1 tablespoon freshly grated ginger
• 1 red bell pepper, julienned
• 2 cups broccoli florets
• 1 large carrot, cut into matchsticks
• 3 tablespoons tamari sauce
• 1 tablespoon rice vinegar
• 1 teaspoon toasted sesame oil
• 2 scallions, thinly sliced
• 1 tablespoon toasted sesame seeds

Instructions

1. Combine 1 cup French green lentils with 3 cups water in a medium saucepan.
2. Bring lentils to a boil over high heat, then reduce to a simmer and cook uncovered for 18-20 minutes until tender but not mushy.
3. Drain lentils thoroughly and spread them on a baking sheet to cool completely—this prevents steaming and ensures proper texture.
4. Heat 2 tablespoons avocado oil in a large wok or skillet over high heat until shimmering but not smoking.
5. Add 3 cloves minced garlic and 1 tablespoon freshly grated ginger, stir-frying for 30 seconds until fragrant but not browned.
6. Introduce 1 julienned red bell pepper, 2 cups broccoli florets, and 1 large carrot cut into matchsticks to the wok.
7. Stir-fry vegetables for 4-5 minutes until crisp-tender, maintaining high heat to create slight char on the broccoli edges.
8. Add the cooled lentils to the wok, tossing to combine with the vegetables.
9. Pour 3 tablespoons tamari sauce and 1 tablespoon rice vinegar around the edges of the wok to deglaze the pan.
10. Toss everything together for 1 minute until the sauce evenly coats all ingredients.
11. Remove from heat and drizzle with 1 teaspoon toasted sesame oil for aromatic finish.
12. Garnish with 2 thinly sliced scallions and 1 tablespoon toasted sesame seeds before serving.

Remarkably satisfying textures emerge from the al dente lentils against crisp-tender vegetables. The tamari creates a savory umami base that perfectly balances the bright acidity of rice vinegar. For an elevated presentation, serve over forbidden black rice or stuff into lettuce cups for a gluten-free twist.

Lentil and Walnut Loaf

You won’t believe how this plant-based loaf nails holiday comfort. Transform humble lentils into a showstopping centerpiece that’ll have everyone asking for seconds. Seriously, carnivores won’t even miss the meat.

Ingredients

– 1 cup French green lentils, rinsed
– 1 cup raw walnuts, toasted and finely chopped
– 2 pasture-raised eggs, lightly beaten
– 1 cup yellow onion, finely diced
– 3 garlic cloves, minced
– 1/2 cup celery, finely diced
– 1/2 cup carrot, finely grated
– 1/4 cup tomato paste
– 2 tbsp extra virgin olive oil
– 1 tbsp fresh thyme leaves
– 1 tsp smoked paprika
– 1/2 cup panko breadcrumbs
– 1/4 cup vegetable broth
– 1 tbsp Worcestershire sauce
– 1 tsp sea salt
– 1/2 tsp freshly ground black pepper

Instructions

1. Preheat your oven to 375°F and lightly grease a 9×5-inch loaf pan with olive oil.
2. Combine 1 cup French green lentils with 3 cups water in a saucepan, bring to a boil, then reduce heat and simmer for 25 minutes until tender but not mushy.
3. While lentils cook, heat 2 tbsp extra virgin olive oil in a skillet over medium heat until shimmering.
4. Sauté 1 cup finely diced yellow onion and 1/2 cup finely diced celery for 5 minutes until translucent.
5. Add 3 minced garlic cloves and cook for 1 minute until fragrant but not browned.
6. Stir in 1/2 cup grated carrot, 1/4 cup tomato paste, 1 tbsp fresh thyme leaves, 1 tsp smoked paprika, 1 tsp sea salt, and 1/2 tsp black pepper, cooking for 2 minutes to deepen flavors.
7. Transfer the vegetable mixture to a large bowl and let cool for 5 minutes to prevent cooking the eggs.
8. Drain the cooked lentils thoroughly, pressing out excess liquid with the back of a spoon.
9. Add the drained lentils, 1 cup finely chopped toasted walnuts, 1/2 cup panko breadcrumbs, 2 lightly beaten pasture-raised eggs, 1/4 cup vegetable broth, and 1 tbsp Worcestershire sauce to the vegetable mixture.
10. Mix vigorously with a wooden spoon for 2 minutes until the mixture holds together when pressed.
11. Firmly press the mixture into the prepared loaf pan, smoothing the top with a spatula.
12. Bake at 375°F for 45 minutes until the top is deeply browned and the edges pull away from the pan.
13. Let the loaf rest in the pan for 15 minutes before slicing to allow the structure to set.
14. Carefully run a knife around the edges and invert onto a serving platter. This loaf delivers incredible texture with crispy edges giving way to a moist, meaty interior. The walnuts provide satisfying crunch while smoked paprika adds subtle smokiness. Try serving thick slices over mashed cauliflower or crumbled into grain bowls for next-day lunches.

Lentil and Spinach Dal

Whip up this vibrant dal that transforms humble lentils into a creamy, spice-kissed masterpiece. Pack your bowl with protein-rich goodness and watch it become your new weeknight hero—ready in under 30 minutes flat.

Ingredients

• 1 cup red lentils, rinsed and drained
• 2 tablespoons ghee (clarified butter)
• 1 yellow onion, finely diced
• 3 garlic cloves, minced
• 1 tablespoon fresh ginger, grated
• 1 teaspoon cumin seeds
• 1 teaspoon turmeric powder
• 1/2 teaspoon cayenne pepper
• 4 cups vegetable broth
• 4 cups fresh spinach leaves, roughly chopped
• 1/2 cup full-fat coconut milk
• 1 tablespoon fresh lime juice
• 1/4 cup cilantro leaves, for garnish
• Sea salt, to season

Instructions

1. Heat ghee in a heavy-bottomed pot over medium heat until shimmering.
2. Add cumin seeds and toast for 45 seconds until fragrant and slightly darkened.
3. Sauté diced onion for 4-5 minutes until translucent and edges begin to caramelize.
4. Stir in minced garlic and grated ginger, cooking for 1 minute until aromatic.
5. Sprinkle turmeric and cayenne over the onion mixture, toasting spices for 30 seconds to deepen flavors.
6. Pour in rinsed lentils and vegetable broth, scraping any browned bits from the pot bottom.
7. Bring to a boil, then reduce heat to maintain a gentle simmer.
8. Cook uncovered for 18-20 minutes, stirring occasionally, until lentils break down and mixture thickens.
9. Fold in chopped spinach and cook for 2 minutes until just wilted but still vibrant green.
10. Stir in coconut milk and simmer for 2 more minutes to meld flavors.
11. Remove from heat and stir in fresh lime juice.
12. Season with sea salt until the dal tastes balanced and vibrant.
13. Garnish with fresh cilantro leaves before serving.

The finished dal boasts a velvety, spoon-coating texture with earthy lentils melting into the creamy coconut base. Each bite delivers warm spice notes that play against the bright acidity of lime—serve it over fluffy basmati rice or with warm naan for dipping into every last drop.

Lentil and Avocado Wrap

Unlock your lunch game with this protein-packed powerhouse. Grab ripe avocados and earthy lentils for a wrap that fuels your day. Build this vibrant meal in minutes—no cooking required.

Ingredients

• 1 ½ cups cooked French green lentils, cooled
• 2 medium Hass avocados, perfectly ripe
• ¼ cup Greek yogurt, full-fat
• 2 tbsp freshly squeezed lime juice
• 1 tsp toasted cumin seeds, lightly crushed
• ½ tsp smoked paprika
• 4 large whole-wheat tortillas, 10-inch diameter
• 2 cups baby arugula, loosely packed
• ¼ cup pickled red onions, thinly sliced

Instructions

1. Place cooled lentils in a medium mixing bowl.
2. Halve avocados lengthwise, remove pits, and scoop flesh into the bowl with lentils.
3. Add Greek yogurt, freshly squeezed lime juice, toasted cumin seeds, and smoked paprika to the bowl.
4. Mash ingredients together with a fork until creamy but slightly chunky, about 1 minute. Tip: Leave some lentil texture for a satisfying bite.
5. Lay whole-wheat tortillas flat on a clean work surface.
6. Spread ¼ of the lentil-avocado mixture evenly across the center third of each tortilla, leaving a 2-inch border at the top and bottom.
7. Top each with ½ cup baby arugula, arranging it in a tight horizontal line over the lentil mixture.
8. Scatter 1 tablespoon pickled red onions evenly over the arugula on each tortilla. Tip: The sharp acidity cuts through the richness perfectly.
9. Fold the bottom edge of each tortilla up over the filling, tucking it snugly.
10. Fold the left side over the filling, then tightly roll away from you to form a secure cylinder. Tip: Roll firmly but gently to avoid tearing the tortilla.
11. Slice each wrap diagonally in half with a serrated knife for clean cuts.

Crunchy arugula and creamy avocado create a dynamic texture contrast in every bite. The smoky paprika and bright lime elevate this from simple to spectacular. Serve these wraps chilled for a refreshing picnic lunch or pack them whole for an effortless on-the-go meal.

Lentil and Roasted Beet Salad

A vibrant, nutrient-packed salad that transforms humble ingredients into culinary gold. Roasted beets meet protein-rich lentils in a dish that balances earthy sweetness with bright acidity. This colorful creation delivers both visual appeal and satisfying texture in every bite.

Ingredients

– 2 medium red beets, peeled and diced into ½-inch cubes
– 1 cup French green lentils, rinsed
– 3 cups vegetable stock
– ¼ cup extra virgin olive oil
– 2 tbsp sherry vinegar
– 1 tsp Dijon mustard
– ½ tsp kosher salt
– ¼ tsp freshly cracked black pepper
– 4 cups baby arugula
– ¼ cup toasted walnuts, roughly chopped
– 2 oz crumbled goat cheese

Instructions

1. Preheat oven to 400°F and line a baking sheet with parchment paper.
2. Toss diced beets with 1 tablespoon olive oil and spread in a single layer on the prepared baking sheet.
3. Roast beets for 35-40 minutes until tender and caramelized at the edges, turning halfway through cooking.
4. While beets roast, combine lentils and vegetable stock in a medium saucepan over high heat.
5. Bring to a boil, then reduce heat to maintain a gentle simmer for 20-25 minutes until lentils are tender but not mushy.
6. Drain any excess liquid from the cooked lentils and spread them on a baking sheet to cool completely.
7. Whisk together remaining olive oil, sherry vinegar, Dijon mustard, kosher salt, and black pepper in a small bowl.
8. Combine cooled lentils and roasted beets in a large mixing bowl.
9. Pour the vinaigrette over the lentil-beet mixture and toss gently to coat evenly.
10. Arrange baby arugula on serving plates as a base layer.
11. Spoon the dressed lentil and beet mixture over the arugula.
12. Garnish with toasted walnuts and crumbled goat cheese.
Just imagine the textural contrast between creamy goat cheese and crunchy walnuts against the earthy lentils. The roasted beets provide sweet caramelized notes that balance the peppery arugula perfectly. Serve this salad slightly warm for maximum flavor impact, or pack it chilled for a sophisticated lunch option.

Lentil and Cauliflower Stew

Rethink everything you know about comfort food. This hearty lentil and cauliflower stew delivers deep, savory satisfaction with minimal effort—perfect for busy weeknights when you crave something nourishing yet deeply flavorful.

Ingredients

– 2 tablespoons extra-virgin olive oil
– 1 large yellow onion, finely diced
– 3 garlic cloves, minced
– 1 tablespoon tomato paste
– 1 teaspoon ground cumin
– ½ teaspoon smoked paprika
– ¼ teaspoon red pepper flakes
– 1 cup brown lentils, rinsed
– 4 cups vegetable broth
– 1 medium head cauliflower, cut into 1-inch florets
– 1 (14.5-ounce) can diced tomatoes, undrained
– 2 tablespoons fresh lemon juice
– ¼ cup chopped fresh parsley

Instructions

1. Heat 2 tablespoons extra-virgin olive oil in a large Dutch oven over medium heat until shimmering.
2. Add 1 large finely diced yellow onion and cook for 6–8 minutes, stirring occasionally, until translucent and lightly golden.
3. Stir in 3 minced garlic cloves and cook for 1 minute until fragrant.
4. Add 1 tablespoon tomato paste and cook for 2 minutes, stirring constantly, until it darkens slightly.
5. Sprinkle in 1 teaspoon ground cumin, ½ teaspoon smoked paprika, and ¼ teaspoon red pepper flakes, toasting for 30 seconds until aromatic.
6. Pour in 1 cup rinsed brown lentils and 4 cups vegetable broth, scraping the bottom to release any browned bits.
7. Bring to a boil, then reduce heat to maintain a gentle simmer, cover, and cook for 15 minutes.
8. Add 1 medium head of cauliflower cut into 1-inch florets and 1 can undrained diced tomatoes.
9. Return to a simmer, cover, and cook for 12–15 minutes until lentils are tender and cauliflower is easily pierced with a fork.
10. Stir in 2 tablespoons fresh lemon juice and ¼ cup chopped fresh parsley.
11. Season with salt and pepper, then remove from heat.

Creamy lentils meld with tender cauliflower in a richly spiced broth, creating a stew that’s both substantial and bright. Serve it over creamy polenta or with crusty bread to soak up every last drop, or top with a dollop of Greek yogurt for extra tang.

Lentil and Tomato Pasta Sauce

Whip up this hearty lentil and tomato pasta sauce that transforms pantry staples into a rich, satisfying meal in under 30 minutes. Forget bland sauces—this one builds deep flavor fast with caramelized aromatics and umami-packed ingredients. Your weeknight dinner game just got a major upgrade.

Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 large yellow onion, finely diced
• 4 garlic cloves, minced
• 1 cup dried brown lentils, rinsed
• 1 (28-ounce) can crushed San Marzano tomatoes
• 2 cups vegetable broth
• 1 tablespoon tomato paste
• 1 teaspoon dried oregano
• ½ teaspoon red pepper flakes
• 1 teaspoon fine sea salt
• ¼ teaspoon freshly cracked black pepper
• 2 tablespoons chopped fresh basil

Instructions

1. Heat olive oil in a large Dutch oven over medium heat until shimmering.
2. Sauté diced onion for 5-7 minutes until translucent and lightly caramelized at the edges.
3. Add minced garlic and cook for 60 seconds until fragrant but not browned.
4. Stir in tomato paste and cook for 2 minutes until it darkens to a brick-red color, deepening its flavor.
5. Add rinsed lentils, stirring to coat them in the oil and aromatics.
6. Pour in crushed tomatoes and vegetable broth, scraping any browned bits from the pot bottom.
7. Season with dried oregano, red pepper flakes, sea salt, and black pepper.
8. Bring sauce to a boil, then immediately reduce heat to maintain a gentle simmer.
9. Cover and simmer for 25 minutes, stirring occasionally, until lentils are tender but not mushy.
10. Uncover and cook for 5 additional minutes to slightly thicken the sauce.
11. Remove from heat and stir in fresh basil just before serving.

Glossy with tomato richness and studded with tender lentils, this sauce clings beautifully to rigatoni or pappardelle. The earthy lentils provide satisfying texture against the bright acidity of tomatoes, while red pepper flakes add subtle warmth. For a restaurant-worthy finish, drizzle with chili oil and shower with pecorino Romano.

Summary

Hearty lentil dishes make fasting season both nourishing and delicious! This collection offers 20 satisfying recipes to keep your meals exciting and wholesome. We hope you find new favorites to add to your rotation—give them a try and let us know which ones you love in the comments below. Don’t forget to share this roundup on Pinterest to inspire fellow home cooks!