What I adore about lentils is their versatility, and this compilation of recipes showcases their sass and strength. Classic soups like Lentil Soup and Lentil Curry (Dhal) make pouring them into a bowl seem almost-narrative—as in, a pouring that serves up templates to riff on, to dish up for those who are not quite the kitchen adventurers.
Yet what of those who prefer to slink and improvise in the kitchen? Worry not, because lentils lend themselves to all sorts of porridge-y and pudding-y dishes.
The 12 Best lentil recipes
1. Lentil Soup
Lentil soup is a filling, healthful dish that contains basic but essential ingredients: dried lentils, chopped onion, diced carrots, minced garlic, and cumin. Simmered in vegetable broth with a shot of olive oil, this soup is an excellent meal.
Ingredients
1 cup dried lentils, rinsed and drained
1 onion, chopped
2 carrots, diced
2 cloves garlic, minced
1 tablespoon olive oil
4 cups vegetable broth
1 teaspoon cumin
Instructions
1. In a large saucepan, warm the olive oil over medium heat. Stir in the onion and carrot, and cook until the onion is clear.
2. Blend the minced garlic and cumin together, and then sauté for an extra minute until they are both very aromatic.
3. Combine the washed lentils and broth in a heavy pot. Bring to a full boil, then lower the heat and let simmer partially covered for about 30 minutes, or until the lentils and any added vegetables are tender.
4. Before serving, adjust seasoning with salt and pepper to taste.
2. Lentil Curry (Dhal)
Lentil Curry, or Dhal, is a comforting vegetarian dish made from split red lentils. The key ingredients are masoor dal, ground turmeric, cumin seeds, onion, garlic, and ginger, which come together to make a nutritious and hearty dish.
Ingredients
- 1 cup split red lentils (masoor dal)
- 2 cups water
- 1 tablespoon vegetable oil
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 1 inch ginger, grated
- 1 teaspoon ground turmeric
- 1 teaspoon cumin seeds
- Salt to taste
Instructions
1. Wash the red lentils well in cold water until the water runs clear. Place the lentils in a pot with 2 cups of water and bring to a full boil. Once boiling, reduce the heat to a simmer and cook for about 15-20 minutes.
2. In another pan, warm the vegetable oil over medium heat. Sizzle the cumin seeds in the oil for a few seconds. Then, add the chopped onion, along with the garlic and ginger. Sauté until the onion is golden brown.
3. Mix well the turmeric and salt with the sautéed onions. Scrape the wonderfully smelling mixture of onions, turmeric, and salt into the cooked lentils. Stir here as well, being sure to combine all ingredients. Simmer for a further 5 minutes to allow all the flavors to meld together. Serve hot, with a loud ‘thank you’ to the recipe writers.
3. Lentil Salad
Lentil Salad is a tasty and healthy meal that consists of cooked lentils mixed with cherry tomatoes, cucumber, red onion, and feta cheese. With a dressing of olive oil and lemon juice, the salad takes on and accentuates flavors that are fresh and delightful.
Ingredients
Lentils (1 cup, dry)
Cherry tomatoes (1 cup, halved)
Cucumber (1 cup, diced)
Red onion (1/4 cup, finely chopped)
Feta cheese (1/2 cup, crumbled)
Olive oil (3 tablespoons)
Lemon juice (2 tablespoons)
Instructions
1. Wash the lentils in cold water. Boil the lentils in water for about 20-25 minutes or until they are tender. They are cooked when you can easily press them between your fingers and they mash. Drain the lentils and allow them to cool.
2. In a big bowl, blend the lentils, tomatoes, cucumbers, onions, and feta.
3. In a tiny dish, combine the olive oil and lemon juice. Whisk these together. Now we have a dressing. Drizzle it over the salad. Toss the salad so the dressing is evenly distributed. Taste. Adjust seasoning with salt and pepper if necessary.
4. Chill or serve at room temperature.
4. Lentil Stew
Lentil Stew
A sustaining and satisfying meal, Lentil Stew is made with green or brown lentils, equal parts olive oil and onion, and the following ingredients in varying amounts and proportions:
– carrots
– garlic
– vegetable broth
– cumin
As such, it is a not quite vegetarian, protein-packed, flavorful stew that is both cheap and easy to prepare.
Ingredients
1 cup green or brown lentils, rinsed and drained
1 tablespoon olive oil
1 onion, chopped
2 carrots, diced
3 cloves garlic, minced
4 cups vegetable broth
1 teaspoon ground cumin
Instructions
1. In a big saucepan, warm the olive oil on medium heat. Put in the minced onion and cubed carrots, and cook for about 5 minutes, until the onion looks clear.
2. Add the garlic, which has been minced, and the ground cumin, and cook for another minute until what you have is fragrant.
3. Combine the lentils and vegetable broth in a large pot on the stovetop. Turn the heat to high and cover the pot. When the contents of the pot reach a rolling boil, uncover and turn the heat down. Let the broth and lentils simmer for 30-35 minutes.
4. Add a little seasoning, such as salt and pepper, to taste, before serving hot.
5. Lentil Bolognese
Bolognese with lentils is a dish that is a robust alternative to the traditional Italian ragù. This variation features green or brown lentils, finely chopped carrot and onion, crushed tomatoes, minced garlic, and Italian seasoning.
It’s excellent served over your pasta of choice.
Ingredients
Lentils: 1 cup dried green or brown lentils, rinsed
Carrot: 1 medium carrot, finely chopped
Onion: 1 medium onion, finely chopped
Tomato: 1 can (28 oz) crushed tomatoes
Garlic: 3 cloves, minced
Olive Oil: 2 tablespoons
Italian Seasoning: 1 teaspoon
Instructions
1. In a large saucepan, heat the olive oil over medium heat. Add the onion, carrot, and garlic, and sauté for around 5 minutes, until the veggies are tender.
2. Incorporate the washed lentils and the smashed tomatoes. Mix in the Italian seasoning well.
3. Boil the mixture; then reduce the heat and let it simmer for 30-35 minutes, or until the lentils are tender. Stir occasionally and add water as necessary to reach your desired consistency.
4. Add salt and pepper to taste. Then serve it. And boy, is this good! The picture doesn’t do it justice; it’s so hearty.
6. Lentil Burger
Healthy and plant-based, the Lentil Burger is an alternative to traditional meat patties. It features cooked lentils, finely chopped onion, minced garlic, and cumin for flavor, combined with bread crumbs and egg for binding.
Ingredients
Lentils, cooked and drained (1 cup)
Onion, finely chopped (1 small)
Garlic, minced (2 cloves)
Bread crumbs (1/2 cup)
Egg (1)
Cumin powder (1 teaspoon)
Salt and pepper to taste
Instructions
1. In a bowl, mash the cooked lentils until they are mostly smooth, leaving a few whole for texture.
2. Mix together in a bowl the following: onion, chopped; garlic, minced; bread crumbs; egg; cumin powder; salt; and pepper.
3. Create the mixture into cakes.
4. Warm a non-stick frying pan over medium heat and prepare the patties by laying them in the pan for roughly 4-5 minutes on each side. When you flip them, press them down slightly so that they have nice, even surfaces. When they are golden brown and heated through, they are done.
7. Lentil Tacos
Tacos with lentils are a tasty plant- based, unusual take on a classic, made with the right stuff: brown or green lentils, vegetable broth, chopped onion, minced garlic, and taco seasoning. Hearty and full of flavor, these lentil tacos make a great meal.
Ingredients
1 cup dried brown or green lentils, rinsed
2 cups vegetable broth or water
1 small onion, finely chopped
2 cloves garlic, minced
1 tablespoon taco seasoning
1 tablespoon olive oil
Salt to taste
Instructions
1. In a saucepan, combine the cleaned lentils and vegetable broth or water. Bring to a boil, then reduce heat and simmer for about 20 minutes, or until the lentils are tender. Drain any excess liquid.
2. In a frying pan over medium heat, warm the olive oil and sauté the diced onion and minced garlic until the onion turns translucent, about 3-4 minutes.
3. Combine the skillet mixture with the cooked lentils and taco seasoning. Stir until well mixed, then continue to cook and meld the flavors together for another 5 minutes. Add salt if needed to achieve your desired level of seasoning.
8. Coconut Lentil Soup with Curry
Coconut Lentil Soup with Curry is a delightful blend of red lentils, creamy coconut milk, and aromatic curry powder. It is simmered with onions and garlic in coconut oil, creating a comforting and nourishing meal.
Ingredients
1 cup red lentils
1 tablespoon coconut oil
1 onion, finely chopped
2 cloves garlic, minced
1 tablespoon curry powder
1 can (14 oz) coconut milk
3 cups vegetable broth
Instructions
1. In a big saucepan, warm the coconut oil over medium heat. Toss in the diced onion and sauté until you can see through them, about 5 minutes. Add the minced garlic and powdered curry, cooking for another minute until fragrant.
2. Wash the red lentils in cold water and place them in the pot, mixing well to ensure they’re covered in the spices. Pour in the coconut milk and vegetable broth, eliding all in a simple yet articulate manner.
3. Make the soup to a rolling boil, then reduce to a low heat and let it continue to cook, leaving it uncovered, for 20-25 minutes, or until the lentils are softened and the mixture has thickened. Taste it just before serving, and adjust the seasoning with salt and pepper, if needed.
9. Spicy Lentil Wraps with Tahini Sauce
I highlight Spicy Lentil Wraps with Tahini Sauce, which blend cooked lentils, chili powder, and cumin. Whole wheat tortillas, holding the lentils, and shredded lettuce embrace the creamy tahini sauce of the wraps.
Thus, I serve these as a highly nutritious, tastefully satisfying meal option.
Ingredients
1 cup cooked lentils
1 tablespoon olive oil
1 teaspoon chili powder
1 teaspoon ground cumin
1 cup shredded lettuce
4 whole wheat tortillas
1/4 cup tahini
Instructions
1. Heat olive oil in a skillet over medium heat and add the lentils that have been cooked, along with chili powder and ground cumin. Cook for about 5 minutes, stirring occasionally, until the lentils are nicely coated in the spices and heated through.
2. Heat the whole wheat tortillas in a dry skillet or in the microwave for a few seconds until they become pliable.
3. To construct the wraps, spread a spoonful of tahini on each tortilla, layer on some lentils made spicy with cumin and coriander, sprinkle on some lettuce (I prefer a finer shred after my food processor does its thing), and roll up tightly. A half moment of assembly-line work will have you ready to devour these grabs with your hands.
10. Lentil and Sweet Potato Shepherd’s Pie
Shepherd’s Pie with Lentils and Sweet Potatoes is a dish that one really has to experience to believe. It tastes so hearty and satisfying that you might not realize you’re eating a plant-based dinner.
The core of the recipe is made up of cooked green or brown lentils. They provide the protein, fiber, and iron that one would expect from a meat dish.
Meanwhile, the sweet potatoes (plus any other vegetables you might like to throw in) give the filling a lovely, almost decadent texture. And the whole thing is seasoned with onion, garlic, and fresh thyme, then baked.
If you have any doubts, just try it.
Ingredients
2 cups cooked green or brown lentils
1 large sweet potato, peeled and diced
1 onion, finely chopped
2 cloves garlic, minced
1 tablespoon tomato paste
1 teaspoon fresh thyme leaves
Salt and pepper to taste#
Instructions
1. The sweet potato, cut into dice, should be boiled in water made salty, if desired, until the pieces are tender and have taken on a little salt. This should take about 15 minutes. Drain the sweet potato in a colander and, using a potato masher (or, if you prefer, a ricer), mash the sweet potato. It should be pretty smooth when you are done, so there aren’t any surprises in the quenelle when you bite into it.
2. In a sizable skillet, cook the onion and garlic until the onion becomes translucent. Stir in the tomato paste and cook for another 2 minutes.
3. Combine the cooked lentils and fresh thyme. Add salt and pepper to taste, then let the mixture simmer for 5 minutes.
4. Place the lentil mixture into a baking dish, and cover it with the sweet potato mash. Bake the dish in an oven preheated to 400 degrees Fahrenheit (200 degrees Celsius) for 20 minutes, and serve the dish warm.
11. Herbed Lentil and Coconut Rice
Herbed Lentil and Coconut Rice is a delightful blend of brown lentils, basmati rice, and coconut milk, infused with ground cumin and fresh cilantro. This dish—fragrant, satisfying, and completely wholesome—is perfect for a meal.
Ingredients
- 1 cup brown lentils, rinsed
- 1 cup basmati rice
- 1 can (1
3.5 oz) coconut milk
- 2 cups vegetable broth
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1/4 cup fresh cilantro, chopped
Instructions
1. In a pot, medium heat the olive oil. When it is hot, add the cumin and stir until it smells wonderful and potent, about 1 minute.
2. Incorporate the washed lentils, along with the coconut milk and veggie broth, into the pot. Stir to combine, and bring to a boil again. Reduce heat and cover, and allow to simmer for another 15 minutes.
3. Add the basmati rice and cover. The simmering should continue for another 15 minutes, or until both the rice and the lentils are tender and the liquid has been absorbed.
4. Take the mixture from the heat and use a fork to fluff it up. Incorporating chopped cilantro is a must, and then you should serve it up nice and warm.
12. Ethiopian Lentil Stew (Misir Wot)
Ethiopian Lentil Stew, or Misir Wot
is a dish made with red lentils, onions, garlic, and ginger that has a heartiness to it. It is seasoned with Berbere spice and simmered with tomato paste, making for a meal that is not just rich but also a comfort food—perfect for nights when you need that kind of sustenance.
Ingredients
Red lentils, rinsed (1 cup)
Onion, finely chopped (1 large)
Garlic, minced (2 cloves)
Ginger, minced (1 tablespoon)
Berbere spice (1 tablespoon)
Tomato paste (2 tablespoons)
Water or vegetable broth (3 cups)
Instructions
1. In a saucepan over medium heat, sauté the chopped onion until it is soft and translucent.
2. Incorporate the minced garlic and ginger, cooking for an additional minute, until they are aromatic. Stir in the berbere spice and let it toast slightly.
3. Combine the flavors by first mixing in tomato paste, then adding rinsed red lentils.
4. Add the liquid. Bring it to a boil, then reduce heat and simmer uncovered for about 30-35 minutes, or until the lentils are tender and the stew has thickened. Stir occasionally to prevent sticking. Make any necessary adjustments to the seasoning before serving.
