As the temperatures rise, our taste buds crave dishes that are not only delicious but also light and refreshing. This is where lentils come to the rescue! These humble legumes are a staple in many cuisines around the world and can be used in a variety of dishes to add protein, fiber, and flavor. In this article, we’ll explore 18 refreshing summer lentil recipes that are perfect for hot days when you want something cool and satisfying.
From salads and soups to bowls and wraps, these recipes showcase the versatility of lentils and their ability to be paired with a wide range of flavors and ingredients. Whether you’re looking for a quick and easy meal or a special occasion dish, we’ve got you covered. So sit back, relax, and let’s dive into the world of refreshing summer lentil recipes!
Cooling Cucumber and Lentil Salad
Cooling Cucumber and Lentil Salad: A refreshing summer side dish or light lunch, this salad combines the cooling flavors of cucumber and yogurt with the savory goodness of lentils.
Ingredients:
– 1 cup cooked lentils (green or brown)
– 2 medium cucumbers, peeled and thinly sliced
– 1/4 cup plain Greek yogurt
– 1 tablespoon lemon juice
– Salt and pepper to taste
– Fresh mint leaves for garnish (optional)
Instructions:
1. In a large bowl, combine the cooked lentils, cucumber slices, and salt.
2. In a small bowl, whisk together the Greek yogurt and lemon juice until smooth.
3. Pour the yogurt mixture over the lentil-cucumber mixture and stir gently to combine.
4. Season with pepper to taste.
5. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
6. Garnish with fresh mint leaves, if desired.
Cooking Time: None! This salad is ready in just a few minutes of prep work.
Enjoy your Cooling Cucumber and Lentil Salad!
Summer Herb Lentil Tabouleh
A refreshing twist on the classic Middle Eastern salad, this Summer Herb Lentil Tabouleh combines the warmth of cooked lentils with the brightness of summer herbs and a hint of citrus.
Ingredients:
– 1 cup brown or green lentils, rinsed and drained
– 2 cups water
– 1/4 cup chopped fresh parsley
– 1/4 cup chopped fresh mint
– 1/4 cup chopped scallions (green onions)
– 2 tablespoons freshly squeezed lemon juice
– 1 tablespoon olive oil
– Salt to taste
Instructions:
1. Cook the lentils according to package instructions or until tender, about 20-25 minutes.
2. In a large bowl, combine cooked lentils, parsley, mint, and scallions.
3. In a small bowl, whisk together lemon juice and olive oil.
4. Pour the dressing over the lentil mixture and toss to combine.
5. Season with salt to taste.
6. Serve chilled or at room temperature.
Cooking Time: 25 minutes
Lemon Garlic Lentil and Avocado Bowl
This vibrant bowl combines the creamy richness of avocado with the bright, citrusy flavor of lemon and the wholesome goodness of lentils. A perfect blend of healthy and delicious!
Ingredients:
– 1 cup cooked lentils
– 2 cloves garlic, minced
– 2 tbsp freshly squeezed lemon juice
– 1 ripe avocado, diced
– 1/4 cup chopped fresh parsley
– Salt and pepper to taste
Instructions:
1. In a small bowl, whisk together lemon juice, garlic, and salt.
2. Cook lentils according to package instructions or cook from scratch.
3. In a separate pan, heat the lemon-garlic mixture over medium heat for 1-2 minutes or until fragrant.
4. Add cooked lentils to the pan and stir to combine.
5. Top with diced avocado, parsley, salt, and pepper to taste.
Cooking Time: 15-20 minutes
Chilled Lentil and Tomato Gazpacho
Beat the heat with this cooling and nutritious gazpacho recipe, perfect for a light summer meal or as a refreshing appetizer. This chilled lentil and tomato soup is packed with flavor and nutrients, making it an ideal choice for a hot day.
Ingredients:
– 1 cup cooked lentils
– 2 cups diced fresh tomatoes (or 1 can of crushed tomatoes)
– 1/2 cup chopped red bell pepper
– 1/4 cup chopped fresh cilantro
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– Salt and pepper to taste
– 1 cup water or vegetable broth
Instructions:
1. In a blender or food processor, combine cooked lentils, diced tomatoes, red bell pepper, cilantro, garlic, and olive oil.
2. Blend until smooth, then season with salt and pepper to taste.
3. Chill the soup in the refrigerator for at least 30 minutes to allow flavors to meld together.
4. Serve cold, garnished with additional cilantro if desired.
Cooking Time: None! This gazpacho is served chilled, making it perfect for a quick and easy meal on a hot summer day.
Grilled Zucchini and Lentil Medley
A flavorful and healthy side dish that combines the natural sweetness of zucchini with the earthy taste of lentils, all smothered in a hint of Mediterranean flair. Perfect for a quick weeknight dinner or as a colorful addition to your next BBQ.
Ingredients:
– 2 medium zucchinis, sliced into 1/4-inch thick rounds
– 1 cup cooked lentils (any type)
– 2 tablespoons olive oil
– 1 tablespoon lemon juice
– 1 clove garlic, minced
– Salt and pepper to taste
– Fresh parsley or oregano leaves for garnish (optional)
Instructions:
1. Preheat grill to medium-high heat.
2. In a large bowl, whisk together olive oil, lemon juice, garlic, salt, and pepper.
3. Add zucchini slices and toss to coat; let sit for 5 minutes.
4. Grill zucchini for 3-4 minutes per side, or until tender and slightly charred.
5. In a separate pan, heat cooked lentils over medium heat with a pinch of salt and pepper.
6. Serve grilled zucchini on top of warm lentils, garnished with fresh herbs if desired.
Cooking Time: 15-20 minutes
Spicy Mango Lentil Salsa
A sweet and spicy twist on traditional salsa, this recipe combines the warmth of lentils with the tanginess of mango and a kick of heat from jalapeños.
Ingredients:
– 1 cup cooked lentils (any variety)
– 2 ripe mangos, diced
– 1/2 red onion, finely chopped
– 1 jalapeño pepper, seeded and finely chopped
– 1 tablespoon lime juice
– 1 teaspoon cumin
– Salt and pepper to taste
Instructions:
1. In a medium bowl, combine cooked lentils, mango, red onion, and jalapeño.
2. Squeeze lime juice over the mixture and stir gently.
3. Sprinkle cumin and season with salt and pepper to taste.
4. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
5. Serve chilled or at room temperature with tortilla chips, naan bread, or as a topping for grilled meats or vegetables.
Cooking Time: None! This recipe is ready in just a few minutes of prep time.
Fresh Mint and Lentil Summer Wrap
Beat the heat with this refreshing summer wrap filled with nutritious lentils and fragrant mint. Perfect for a light and satisfying lunch or snack.
Ingredients:
– 1 cup cooked green or brown lentils
– 1/4 cup chopped fresh mint leaves
– 2 tablespoons olive oil
– 1 small red onion, thinly sliced
– 1 tablespoon lemon juice
– Salt and pepper to taste
– 1 large flour tortilla
– Optional: crumbled feta cheese, chopped cucumber, or diced bell peppers for added flavor
Instructions:
1. In a medium bowl, combine cooked lentils, mint leaves, olive oil, and lemon juice. Season with salt and pepper.
2. Warm the tortilla by wrapping it in a damp paper towel and microwaving for 20-30 seconds.
3. Spoon the lentil mixture onto the center of the tortilla, leaving a 1-inch border around the edges.
4. Top with red onion slices and any optional ingredients (feta cheese, cucumber, bell peppers).
5. Fold the bottom edge of the tortilla up over the filling, then fold in the sides and roll up into a neat wrap.
Cooking Time: 10 minutes
Lentil and Watermelon Feta Salad
This refreshing salad combines the earthy flavors of lentils with the sweetness of watermelon, tanginess of feta, and crunch of fresh mint. Perfect for a light and satisfying meal on a warm day.
Ingredients:
– 1 cup cooked lentils
– 2 cups diced seedless watermelon (about 1 small melon)
– 1/4 cup crumbled feta cheese
– 1/4 cup chopped fresh mint leaves
– 2 tablespoons olive oil
– 1 tablespoon lemon juice
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine cooked lentils, diced watermelon, crumbled feta, and chopped mint.
2. Drizzle with olive oil and squeeze in lemon juice.
3. Season with salt and pepper to taste.
4. Serve immediately and enjoy!
Cooking Time: 5-10 minutes (preparing the ingredients) + no cooking required
Light Coconut Lime Lentil Curry
A refreshing twist on traditional lentil curries, this recipe combines the creamy richness of coconut milk with the brightness of lime juice and the warmth of aromatic spices. Perfect for a quick and satisfying meal.
Ingredients:
– 1 cup red or green 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
– 1/2 teaspoon turmeric
– 1/4 teaspoon cayenne pepper (optional)
– 1 can (14 oz) coconut milk
– Juice of 1 lime
– Salt and pepper, to taste
– Fresh cilantro leaves, for garnish
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. Heat oil in a large skillet over medium-high heat. Add onion and cook until softened, about 3-4 minutes.
3. Add garlic, cumin, turmeric, and cayenne pepper (if using). Cook for an additional minute.
4. Stir in coconut milk and lime juice. Bring mixture to a simmer.
5. Add cooked lentils and season with salt and pepper to taste.
6. Serve hot, garnished with fresh cilantro leaves.
Cooking Time: 30-35 minutes
Summer Lentil and Corn Salad
This refreshing salad combines the comforting warmth of lentils with the sweetness of corn and the tanginess of a citrus vinaigrette, perfect for hot summer days. With its vibrant colors and textures, it’s a stunning side dish or light lunch.
Ingredients:
– 1 cup cooked lentils
– 1 cup frozen corn kernels, thawed
– 1/2 cup diced red bell pepper
– 1/4 cup chopped fresh cilantro
– 2 tablespoons freshly squeezed lime juice
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine cooked lentils, corn kernels, and diced red bell pepper.
2. In a small bowl, whisk together lime juice and olive oil.
3. Pour the dressing over the lentil mixture and toss to coat.
4. Sprinkle chopped cilantro on top and season with salt and pepper to taste.
5. Serve immediately or refrigerate for up to 24 hours.
Cooking Time: None (using cooked lentils)
Balsamic Strawberry Lentil Salad
A sweet and tangy twist on traditional lentils, this salad combines the natural sweetness of strawberries with the rich flavor of balsamic vinegar. Perfect for a light and refreshing lunch or dinner.
Ingredients:
• 1 cup cooked lentils
• 2 cups mixed greens (arugula, spinach, etc.)
• 1 pint fresh strawberries, hulled and sliced
• 1/4 cup crumbled feta cheese (optional)
• 1/4 cup balsamic glaze (homemade or store-bought)
• 2 tbsp olive oil
• Salt and pepper to taste
Instructions:
1. In a large bowl, combine cooked lentils, mixed greens, and sliced strawberries.
2. In a small bowl, whisk together balsamic glaze and olive oil.
3. Pour the dressing over the lentil mixture and toss to coat.
4. Top with crumbled feta cheese (if using) and season with salt and pepper to taste.
5. Serve immediately.
Cooking Time: 10-15 minutes
Lentil and Peach Caprese
A refreshing twist on the classic Italian Caprese salad, this recipe combines the sweetness of peaches with the earthiness of lentils for a unique flavor experience.
Ingredients:
– 1 cup cooked lentils
– 2 ripe peaches, diced
– 8 oz fresh mozzarella cheese, sliced
– 1/4 cup extra-virgin olive oil
– 2 tbsp balsamic vinegar
– Salt and pepper to taste
– Fresh basil leaves for garnish
Instructions:
1. In a large bowl, combine cooked lentils, diced peaches, and sliced mozzarella cheese.
2. Drizzle with olive oil and balsamic vinegar; season with salt and pepper to taste.
3. Garnish with fresh basil leaves and serve immediately.
Cooking Time: 10 minutes (plus cooking time for lentils)
Cool Lentil and Yogurt Dip
Perfect for hot summer days, this dip combines the creamy texture of yogurt with the savory flavor of lentils, all wrapped up in a refreshing package. Serve it with pita chips or veggies for a healthy snack.
Ingredients:
– 1 cup cooked lentils
– 1/2 cup plain Greek yogurt
– 1/4 cup chopped fresh mint leaves
– 2 cloves garlic, minced
– 1 tablespoon lemon juice
– Salt and pepper to taste
– Optional: paprika or cumin for extra flavor
Instructions:
1. In a blender or food processor, combine cooked lentils, yogurt, mint leaves, garlic, lemon juice, salt, and pepper.
2. Blend until smooth and creamy, stopping to scrape down the sides of the blender as needed.
3. Taste and adjust seasoning if desired.
4. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
5. Serve chilled, garnished with additional mint leaves if desired.
Cooking Time: 10-15 minutes (prep time only)
Grilled Shrimp and Lentil Skewers
Elevate your grilling game with this easy-to-make recipe that combines succulent shrimp with nutritious lentils. Perfect for a quick weeknight dinner or a summer BBQ.
Ingredients:
– 1 pound large shrimp, peeled and deveined
– 1 cup cooked lentils
– 1/4 cup olive oil
– 2 cloves garlic, minced
– 1 tablespoon lemon juice
– Salt and pepper to taste
– Wooden skewers, soaked in water for 30 minutes
Instructions:
1. Preheat grill to medium-high heat.
2. In a bowl, whisk together olive oil, garlic, and lemon juice. Add cooked lentils and stir until combined.
3. Thread shrimp onto skewers, leaving a small space between each piece.
4. Brush the shrimp with the lentil mixture, making sure they’re fully coated.
5. Grill skewers for 8-10 minutes, turning occasionally, until shrimp are pink and cooked through.
6. Serve hot, garnished with fresh parsley or thyme if desired.
Cooking Time: 15-18 minutes
Lentil and Arugula Pesto Pasta
A vibrant and flavorful vegetarian pasta dish that combines the nutty flavor of lentils with the peppery taste of arugula, all tied together with a rich pesto sauce.
Ingredients:
– 8 oz. pasta of your choice (e.g., spaghetti or linguine)
– 1 cup cooked lentils
– 2 cups fresh arugula leaves
– 1/3 cup freshly made basil pesto (see below for recipe)
– 1/4 cup grated Parmesan cheese
– Salt and pepper to taste
– 1 tablespoon olive oil
Basil Pesto Recipe:
– 2 cups fresh basil leaves
– 1/2 cup pine nuts
– 1/2 cup grated Parmesan cheese
– 1/4 cup extra-virgin olive oil
– 2 cloves garlic, minced
– Salt to taste
Instructions:
1. Cook pasta according to package instructions. Drain and set aside.
2. In a large skillet, heat the olive oil over medium-high heat. Add cooked lentils and cook for 2-3 minutes, stirring occasionally.
3. Add arugula leaves to the skillet and cook until wilted, about 30 seconds.
4. Stir in basil pesto, Parmesan cheese, salt, and pepper.
5. Combine cooked pasta with the lentil-arugula mixture. Serve immediately.
Cooking Time: 15-20 minutes
Summer Lentil Stuffed Bell Peppers
Brighten up your summer with these vibrant bell peppers filled with a hearty lentil and vegetable mixture. This recipe is perfect for a quick and easy dinner that’s also packed with nutrients.
Ingredients:
– 4 bell peppers, any color
– 1 cup cooked lentils
– 1/2 cup chopped onion
– 1/2 cup chopped mushrooms
– 1/4 cup chopped fresh parsley
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– Salt and pepper to taste
– Optional: 1/4 cup crumbled feta cheese (for an extra burst of flavor)
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 bowl, mix together cooked lentils, chopped onion, mushrooms, parsley, garlic, and olive oil.
4. Stuff each bell pepper with the lentil mixture, filling to the top.
5. Cover with aluminum foil and bake for 30 minutes.
6. Remove foil and continue baking for an additional 15-20 minutes, until bell peppers are tender.
7. Season with salt and pepper to taste. If using feta cheese, sprinkle on top and serve.
Cooking Time: 45-50 minutes
Lentil and Pineapple Fried Rice
A flavorful twist on traditional fried rice, this recipe combines the savory taste of lentils with the sweetness of pineapple.
Ingredients:
– 1 cup cooked lentils
– 2 cups cooked rice (preferably day-old)
– 1 cup diced pineapple
– 1 tablespoon vegetable oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 teaspoon soy sauce
– Salt and pepper to taste
– Scallions, chopped (optional)
Instructions:
1. Heat the oil in a large skillet or wok over medium-high heat.
2. Add the diced onion and cook until translucent, about 3-4 minutes.
3. Add the minced garlic and cook for an additional minute.
4. Stir in the cooked lentils, pineapple, soy sauce, salt, and pepper. Cook for 2-3 minutes, allowing the flavors to meld.
5. Add the cooked rice to the skillet, breaking up any clumps with a spatula. Stir-fry until the rice is heated through and starting to brown, about 4-5 minutes.
6. Taste and adjust seasoning as needed.
7. Garnish with chopped scallions, if desired.
Cooking Time: 12-15 minutes
Chilled Lentil and Beetroot Soup
This refreshing soup is perfect for hot summer days, packed with the natural sweetness of beetroot and the comforting creaminess of lentils. A unique flavor combination that’s sure to delight!
Ingredients:
– 1 cup dried green or brown lentils, rinsed and drained
– 2 medium beetroot, peeled and diced
– 1 onion, finely chopped
– 3 cloves garlic, minced
– 4 cups vegetable broth
– 1/4 cup plain Greek yogurt
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. In a large pot, sauté the onion and garlic in a little water until softened.
2. Add the lentils, beetroot, and broth. Bring to a boil, then reduce heat and simmer for 30-40 minutes or until the lentils are tender.
3. Let the soup cool slightly, then transfer it to an ice bath to chill completely.
4. Stir in the Greek yogurt and season with salt and pepper to taste.
5. Serve chilled, garnished with chopped parsley if desired.
Cooking Time: 45-50 minutes
Summary
Beat the heat this summer with these refreshing lentil recipes! From cooling salads to light curries, we’ve got you covered. Try our Cucumber and Lentil Salad for a revitalizing twist on traditional tabbouleh, or go for a flavorful Lemon Garlic Lentil and Avocado Bowl. For a spicy kick, whip up some Spicy Mango Lentil Salsa to serve with tortilla chips. These 18 recipes are perfect for hot summer days when you need something light, refreshing, and delicious.
