8 Easy Lentil Recipes

Whether you're a seasoned chef or a kitchen novice, you'll find that lentils are both budget-friendly and incredibly versatile. These eight recipes transform humble legumes into vibrant, flavorful dishes that'll expand your culinary repertoire. From a refreshing Mediterranean salad to a warming Moroccan stew, each recipe offers unique textures and international flavors. You'll discover how these protein-packed powerhouses can revolutionize your weekly meal planning, starting with these carefully curated dishes.

Mediterranean Lentil Salad

Mediterranean Lentil Salad is a vibrant, protein-rich dish that combines earthy lentils with fresh vegetables and Mediterranean flavors. The combination of tender lentils, crisp vegetables, and aromatic herbs creates a satisfying meal that can be served warm or chilled.

This versatile salad works perfectly as a main course for lunch or as a side dish for dinner. The dish is naturally vegan, packed with nutrients, and can be made ahead of time, making it an excellent option for meal prep or potluck gatherings.

Ingredients:

• 1 cup green or brown lentils
• 1 red bell pepper, diced
• 1 cucumber, diced
• 1 red onion, finely chopped
• 2 cups cherry tomatoes, halved
• 1/2 cup Kalamata olives, pitted
• 1/2 cup fresh parsley, chopped
• 1/4 cup fresh mint, chopped
• 2 tablespoons olive oil
• 2 tablespoons lemon juice
• 1 teaspoon Dijon mustard
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• Salt and black pepper to taste
• 1/2 cup crumbled feta cheese (optional)

Rinse the lentils thoroughly and place them in a pot with 3 cups of water. Bring to a boil, then reduce heat and simmer for 20-25 minutes until tender but still firm. Drain and let cool to room temperature. While the lentils are cooking, prepare the vegetables and herbs, combining them in a large bowl.

In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, garlic, and oregano to make the dressing. Once the lentils have cooled, add them to the vegetable mixture and pour the dressing over everything. Toss gently to combine, then season with salt and pepper to taste. If using feta cheese, sprinkle it on top just before serving.

For best results, allow the salad to rest in the refrigerator for at least 30 minutes before serving to let the flavors meld together. The lentils will continue to absorb the dressing as they sit, so you may want to adjust the seasoning or add a splash more olive oil and lemon juice just before serving. Store any leftovers in an airtight container in the refrigerator for up to 3 days.

One-Pot Lentil Curry

One-Pot Lentil Curry is a hearty, flavorful dish that combines the earthiness of lentils with aromatic Indian spices. This vegetarian comfort food is both nutritious and budget-friendly, making it perfect for busy weeknight dinners or meal prep.

This recipe takes approximately 45 minutes from start to finish and yields 4-6 servings. The combination of red lentils, coconut milk, and warm spices creates a creamy, satisfying curry that can be served over rice or with naan bread.

• 1½ cups red lentils
• 1 onion, finely diced
• 4 garlic cloves, minced
• 1 tablespoon ginger, grated
• 2 tablespoons curry powder
• 1 teaspoon ground cumin
• 1 teaspoon ground turmeric
• 1 can (14 oz) diced tomatoes
• 1 can (14 oz) coconut milk
• 4 cups vegetable broth
• 2 tablespoons olive oil
• Salt and pepper to taste
• Fresh cilantro for garnish

Heat olive oil in a large pot over medium heat. Sauté onions until translucent, then add garlic and ginger, cooking for another minute. Add all spices and cook until fragrant.

Pour in the lentils, diced tomatoes, coconut milk, and vegetable broth. Bring to a boil, then reduce heat and simmer for 20-25 minutes, stirring occasionally until lentils are tender and the curry has thickened to desired consistency. Season with salt and pepper to taste.

For best results, rinse the lentils thoroughly before cooking and check them periodically during simmering, as cooking times may vary. Add more liquid if the curry becomes too thick, and adjust seasonings according to taste. The curry can be stored in an airtight container in the refrigerator for up to 5 days.

Spiced Red Lentil Soup

Spiced red lentil soup is a hearty, warming dish that combines the earthy flavors of lentils with aromatic spices from Middle Eastern and South Asian cuisine. This protein-rich soup transforms simple ingredients into a complex, layered meal that's both nutritious and satisfying.

Perfect for cold weather, this soup can be prepared in under an hour and requires minimal preparation. Red lentils break down quickly during cooking, creating a naturally creamy texture without the need for additional thickeners or dairy products, making it an excellent choice for vegans and vegetarians.

• 2 cups red lentils
• 1 large onion, diced
• 3 cloves garlic, minced
• 2 carrots, diced
• 2 tablespoons olive oil
• 1 tablespoon ground cumin
• 1 teaspoon ground turmeric
• 1 teaspoon ground coriander
• 1/2 teaspoon ground paprika
• 6 cups vegetable broth
• 1 lemon, juiced
• Salt and pepper to taste
• Fresh cilantro for garnish

Heat olive oil in a large pot over medium heat and sauté onions until translucent, about 5 minutes. Add garlic, carrots, and all the spices, cooking for another 2 minutes until fragrant. Add the lentils and vegetable broth, bringing the mixture to a boil. Reduce heat, cover, and simmer for 20-25 minutes until lentils are completely soft and beginning to break down. Stir occasionally to prevent sticking. Once cooked, add lemon juice and adjust seasoning with salt and pepper.

For the best results, store leftovers in an airtight container in the refrigerator where they'll keep for up to 5 days. The soup will naturally thicken as it cools, so when reheating, add a splash of water or broth to achieve desired consistency. This soup can be blended partially or completely smooth, depending on preferred texture, and can be frozen for up to 3 months.

Lentil and Mushroom Bolognese

This hearty plant-based alternative to traditional Bolognese sauce combines the earthy flavors of mushrooms with protein-rich lentils to create a satisfying pasta topping. The combination delivers a meaty texture and deep umami taste that rivals its meat-based counterpart.

The dish takes about 45 minutes to prepare and serves 4-6 people. While red lentils cook quickly, they can become mushy, so brown or green lentils are preferred for this recipe as they hold their shape better and provide a more satisfying texture.

• 2 cups brown or green lentils
• 16 oz mushrooms, finely chopped
• 1 large onion, diced
• 3 carrots, diced
• 3 celery stalks, diced
• 4 garlic cloves, minced
• 2 cans (28 oz) crushed tomatoes
• 2 tablespoons olive oil
• 1 tablespoon tomato paste
• 1 cup vegetable broth
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 2 bay leaves
• Salt and pepper to taste
• Fresh basil for garnish

Heat olive oil in a large pot over medium heat. Add onions, carrots, and celery, cooking until softened, about 5-7 minutes. Add mushrooms and garlic, cooking until mushrooms release their moisture and begin to brown, approximately 8-10 minutes. Stir in lentils, crushed tomatoes, tomato paste, vegetable broth, and herbs. Bring to a boil, then reduce heat and simmer uncovered for 25-30 minutes, or until lentils are tender but still hold their shape.

Remove bay leaves before serving. The sauce should be thick and hearty; if it becomes too thick during cooking, add small amounts of vegetable broth or water to achieve desired consistency. Serve over your favorite pasta and garnish with fresh basil.

For best results, allow the sauce to rest for 10-15 minutes after cooking, as this helps the flavors develop further. The sauce can be stored in an airtight container in the refrigerator for up to 5 days, and it often tastes even better the next day as the flavors continue to meld together. When reheating, you may need to add a splash of water or broth to restore the original consistency.

French-Style Green Lentils

French-Style Green Lentils are a classic bistro dish that showcases the nutty, earthy flavor of French green lentils (also known as Lentilles du Puy). These small, dark green lentils hold their shape better than other varieties when cooked, making them perfect for salads and side dishes.

This recipe combines the lentils with aromatic vegetables, herbs, and a simple vinaigrette to create a dish that can be served warm or at room temperature. The dish works equally well as a main course for a light lunch or as a side dish for roasted meats and fish.

• 1 cup French green lentils
• 2 carrots, finely diced
• 2 celery stalks, finely diced
• 1 medium onion, finely diced
• 3 garlic cloves, minced
• 2 bay leaves
• 3 sprigs fresh thyme
• 3 tablespoons extra virgin olive oil
• 1 tablespoon red wine vinegar
• 1 teaspoon Dijon mustard
• Salt and freshly ground black pepper
• 4 cups water or vegetable broth
• Fresh parsley for garnish

Sort and rinse the lentils, removing any debris. In a medium saucepan, heat 1 tablespoon of olive oil over medium heat. Add the diced onion, carrots, and celery, cooking until the vegetables are softened but not browned, about 5-7 minutes. Add the garlic and cook for another minute. Add the lentils, bay leaves, thyme sprigs, and water or broth. Bring to a boil, then reduce heat and simmer for 25-30 minutes, or until the lentils are tender but still maintain their shape.

While the lentils are cooking, prepare the vinaigrette by whisking together the remaining olive oil, red wine vinegar, and Dijon mustard. Once the lentils are done, drain any excess liquid and remove the bay leaves and thyme sprigs. While still warm, toss the lentils with the vinaigrette, and season with salt and pepper to taste. Garnish with chopped fresh parsley before serving.

For best results, avoid overcooking the lentils as they can become mushy. French green lentils typically take less time to cook than other varieties, so start checking for doneness at around 20 minutes. The dish can be made ahead and stored in the refrigerator for up to three days, though you may need to adjust the seasoning and add a splash of olive oil before serving.

Moroccan Lentil Stew

Moroccan Lentil Stew combines the heartiness of lentils with the vibrant flavors of North African cuisine. This warming dish incorporates traditional Moroccan spices like cumin, coriander, and cinnamon, creating a complex and aromatic profile that transforms simple ingredients into a memorable meal.

This vegetarian-friendly stew isn't only rich in protein and fiber but also budget-friendly and easy to prepare. The combination of tender lentils, sweet carrots, and aromatic spices creates a satisfying dish that can be served over couscous or with crusty bread for a complete meal.

• 2 cups green or brown lentils
• 1 large onion, diced
• 3 carrots, chopped
• 3 celery stalks, chopped
• 4 garlic cloves, minced
• 2 tablespoons tomato paste
• 1 can (14 oz) diced tomatoes
• 6 cups vegetable broth
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 1 teaspoon ground cinnamon
• 1 teaspoon paprika
• ½ teaspoon ground turmeric
• 2 bay leaves
• 3 tablespoons olive oil
• Salt and pepper to taste
• Fresh cilantro for garnish

Heat olive oil in a large pot over medium heat. Sauté onion, carrots, and celery for 5-7 minutes until softened. Add garlic and spices, cooking for another minute until fragrant. Stir in tomato paste and cook for 2 minutes. Add lentils, diced tomatoes, and vegetable broth. Bring to a boil, then reduce heat and simmer covered for 25-30 minutes, or until lentils are tender.

For best results, soak the lentils for 30 minutes before cooking and rinse thoroughly to remove any debris. The stew can be stored in an airtight container in the refrigerator for up to 5 days, and the flavors often improve the next day. Adjust the liquid level during cooking if needed, as different types of lentils may require varying amounts of broth.

Lentil and Sweet Potato Tacos

Lentil and Sweet Potato Tacos combine the hearty texture of lentils with the natural sweetness of roasted sweet potatoes, creating a satisfying vegetarian filling that even meat lovers will enjoy. The blend of Mexican-inspired spices and the versatility of this filling make it perfect for taco night, and it can be prepared in advance for quick weeknight meals.

This plant-based taco filling isn't only delicious but also nutritious, providing a good source of protein from the lentils and essential vitamins from the sweet potatoes. The combination creates a unique flavor profile that's both comforting and exciting, while the various toppings add layers of texture and taste.

Ingredients:

• 1 cup brown or green lentils
• 2 medium sweet potatoes, diced
• 1 onion, diced
• 3 cloves garlic, minced
• 2 tablespoons olive oil
• 1 tablespoon chili powder
• 2 teaspoons ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon oregano
• Salt and pepper to taste
• 12 corn or flour tortillas
• 3 cups vegetable broth
• Optional toppings: avocado, lime wedges, cilantro, diced tomatoes, shredded lettuce

Rinse the lentils and place them in a pot with vegetable broth. Bring to a boil, then reduce heat and simmer for 20-25 minutes until tender but not mushy. Meanwhile, toss diced sweet potatoes with olive oil, salt, and pepper, then roast in a preheated 400°F oven for 25 minutes or until tender. In a large skillet, sauté onions until translucent, add garlic and spices, cooking until fragrant.

Combine the cooked lentils, roasted sweet potatoes, and onion mixture in the skillet. Stir gently to combine all ingredients and allow the flavors to meld for 5-10 minutes over low heat. Warm the tortillas and assemble tacos with the filling and desired toppings.

For best results, don't overcook the lentils as they can become mushy. The filling can be made up to three days in advance and stored in the refrigerator. To reheat, simply warm in a skillet with a splash of water or broth to prevent drying. The filling also freezes well for up to three months, making it perfect for meal prep.

Warm Lentil and Roasted Vegetable Bowl

This hearty and nutritious warm lentil bowl combines the earthiness of perfectly cooked lentils with a medley of roasted seasonal vegetables. The dish offers a satisfying blend of textures and flavors, making it an ideal choice for a wholesome lunch or dinner.

The beauty of this recipe lies in its versatility – you can customize the vegetable selection based on what's available in your kitchen or what's in season. The lentils provide a protein-rich base, while the roasted vegetables add depth and natural sweetness to the dish.

Ingredients:

• 1 cup green or brown lentils
• 2 cups vegetable broth
• 2 medium carrots, chopped
• 1 sweet potato, cubed
• 1 red bell pepper, chunked
• 1 red onion, wedged
• 2 cups Brussels sprouts, halved
• 3 tablespoons olive oil
• 2 cloves garlic, minced
• 1 teaspoon cumin
• 1 teaspoon paprika
• Salt and pepper to taste
• Fresh parsley for garnish

Preheat your oven to 400°F (200°C). Toss the chopped vegetables with 2 tablespoons of olive oil, cumin, paprika, salt, and pepper. Spread them evenly on a baking sheet and roast for 25-30 minutes, stirring halfway through, until tender and lightly caramelized.

Meanwhile, rinse the lentils and combine them with the vegetable broth in a medium saucepan. Bring to a boil, then reduce heat and simmer for 20-25 minutes until tender but still holding their shape. Drain any excess liquid.

In each serving bowl, create a bed of warm lentils and top with the roasted vegetables. Drizzle with the remaining olive oil, garnish with fresh parsley, and adjust seasoning to taste.

For best results, avoid overcooking the lentils as they can become mushy. The vegetables can be roasted ahead of time and reheated when ready to serve. Store leftover components separately in airtight containers in the refrigerator for up to 3 days. This dish can be served hot or at room temperature and pairs well with a dollop of Greek yogurt or a squeeze of lemon juice for added brightness.