Picture this: it’s a hectic weeknight, you’re short on time, but you still want a wholesome, satisfying meal that doesn’t skimp on flavor. Enter lentils—the humble, nutrient-packed powerhouse that’s about to become your go-to for quick, hearty dinners. From cozy soups to vibrant salads, we’ve gathered 20 delicious lentil recipes that promise to make your busy evenings a whole lot tastier. Let’s dive in!
Spicy Red Lentil Soup
Forget boring soups—this fiery red lentil version will wake up your taste buds. Flash-cooked with warming spices and finished with zesty lime, it’s a cozy bowl that packs serious heat. Follow these steps for a soul-warming meal in under 30 minutes.
Ingredients
Red lentils – 1 cup
Olive oil – 2 tbsp
Yellow onion – 1, diced
Garlic – 3 cloves, minced
Ground cumin – 1 tsp
Crushed red pepper – ½ tsp
Vegetable broth – 4 cups
Lime – 1, juiced
Salt – 1 tsp
Instructions
1. Heat olive oil in a large pot over medium heat for 1 minute.
2. Add diced onion and cook for 5 minutes, stirring occasionally, until translucent.
3. Stir in minced garlic and cook for 1 minute until fragrant.
4. Add ground cumin and crushed red pepper, toasting for 30 seconds to release oils.
5. Pour in red lentils and vegetable broth, stirring to combine.
6. Bring soup to a boil, then reduce heat to low and simmer uncovered for 15 minutes.
7. Stir in salt and fresh lime juice until fully incorporated.
8. Remove from heat and let sit for 2 minutes to thicken slightly.
9. Ladle soup into bowls and serve immediately. A velvety texture hugs each spoonful while the cumin and red pepper create a warm, lingering heat. Amp up the creaminess by swirling in Greek yogurt or serve with crusty bread for dipping—this soup only gets better as it sits, making it perfect for next-day lunches.
Creamy Coconut Lentil Curry
Forget complicated curry recipes. Fire up your pot for this 30-minute wonder that’ll have everyone begging for seconds. Creamy coconut meets tender lentils in a cozy, flavor-packed bowl.
Ingredients
- Olive oil – 1 tbsp
- Yellow onion – 1, diced
- Garlic – 3 cloves, minced
- Red lentils – 1 cup
- Coconut milk – 1 (13.5 oz) can
- Vegetable broth – 2 cups
- Curry powder – 2 tsp
- Salt – 1 tsp
- Fresh spinach – 2 cups
- Lime – 1, juiced
Instructions
- Heat olive oil in a large pot over medium heat for 1 minute.
- Add diced onion and cook for 5 minutes, stirring occasionally, until translucent.
- Stir in minced garlic and cook for 1 minute until fragrant.
- Add red lentils, curry powder, and salt to the pot.
- Pour in coconut milk and vegetable broth, then stir to combine.
- Bring the mixture to a boil, then reduce heat to low and simmer uncovered for 20 minutes. (Tip: Don’t cover the pot—this helps the curry thicken properly.)
- Stir in fresh spinach and cook for 2 minutes until wilted.
- Remove the pot from heat and stir in lime juice. (Tip: Always add lime juice off the heat to preserve its bright, fresh flavor.)
- Let the curry rest for 5 minutes before serving. (Tip: Resting allows the lentils to absorb any excess liquid and intensifies the flavors.)
Perfectly creamy with a subtle coconut sweetness, this curry hugs each lentil in velvety warmth. Pile it over fluffy rice or scoop it up with naan for the ultimate cozy meal. The lime adds a zesty kick that cuts through the richness beautifully.
Garlicky Lentil Stew with Spinach
Lentils just got their main character moment. Load up your Dutch oven for this garlicky, soul-warming stew that cooks up fast and packs a serious flavor punch. You’ll be craving bowls of this cozy goodness all week long.
Ingredients
– Olive oil – 2 tbsp
– Yellow onion – 1 medium, diced
– Garlic – 6 cloves, minced
– Brown lentils – 1 cup
– Vegetable broth – 4 cups
– Canned diced tomatoes – 1 (14.5 oz) can
– Fresh spinach – 4 cups
– Salt – 1 tsp
– Black pepper – ½ tsp
Instructions
1. Heat olive oil in a large pot over medium heat for 2 minutes until shimmering.
2. Add diced onion and cook for 5 minutes, stirring occasionally, until translucent.
3. Stir in minced garlic and cook for 1 minute until fragrant.
4. Add brown lentils and stir to coat in oil.
5. Pour in vegetable broth and diced tomatoes with their juices.
6. Bring to a boil, then reduce heat to low and cover.
7. Simmer for 30 minutes until lentils are tender but not mushy.
8. Stir in fresh spinach and cook for 2 minutes until wilted.
9. Season with salt and black pepper.
10. Remove from heat and let stand for 5 minutes before serving. The stew thickens perfectly as it rests. Serve this hearty stew over crusty bread to soak up every last drop of the garlicky broth. The lentils stay firm while the spinach melts into silky ribbons—pure comfort in a bowl.
Lentil and Mushroom Bolognese
Elevate your pasta night with this hearty lentil and mushroom bolognese. Embrace plant-based richness that simmers into a thick, savory sauce. Forget bland—this one’s packed with umami depth.
Ingredients
- Olive oil – 2 tbsp
- Yellow onion – 1, diced
- Garlic – 3 cloves, minced
- Cremini mushrooms – 8 oz, sliced
- Brown lentils – 1 cup, rinsed
- Crushed tomatoes – 28 oz can
- Vegetable broth – 2 cups
- Dried oregano – 1 tsp
- Salt – 1 tsp
- Black pepper – ½ tsp
Instructions
- Heat olive oil in a large pot over medium heat until shimmering.
- Add diced onion and cook for 5 minutes, stirring occasionally, until translucent.
- Stir in minced garlic and cook for 1 minute until fragrant.
- Add sliced mushrooms and cook for 8 minutes, stirring frequently, until they release liquid and brown.
- Tip: Don’t overcrowd the pan—this ensures mushrooms caramelize instead of steam.
- Mix in rinsed lentils, crushed tomatoes, vegetable broth, oregano, salt, and black pepper.
- Bring to a boil, then reduce heat to low and cover the pot.
- Simmer for 40 minutes, stirring every 10 minutes to prevent sticking.
- Tip: Taste after 30 minutes—if lentils are still firm, add ¼ cup broth and cook 10 more minutes.
- Uncover and simmer for 10 additional minutes until sauce thickens.
- Tip: For deeper flavor, let it rest off heat for 5 minutes before serving.
Notice how the lentils melt into the sauce, creating a meaty texture without the meat. Bold tomato tang balances earthy mushrooms—toss with pappardelle or layer in lasagna for a cozy twist. Leftovers? They thicken overnight, making it perfect for stuffed peppers or a savory pie filling.
Moroccan Spiced Lentil Salad
Forget boring salads. Fire up your lunch game with this Moroccan-spiced lentil powerhouse that packs flavor in every bite. Feel the texture contrast between tender lentils and crunchy veggies.
Ingredients
- Brown lentils – 1 cup
- Water – 3 cups
- Salt – 1 tsp
- Cumin – 2 tsp
- Paprika – 1 tsp
- Cinnamon – ½ tsp
- Red onion – ½ cup, diced
- Parsley – ¼ cup, chopped
- Lemon juice – 3 tbsp
- Olive oil – 2 tbsp
Instructions
- Rinse 1 cup brown lentils under cold running water until water runs clear.
- Combine rinsed lentils, 3 cups water, and 1 tsp salt in a medium saucepan.
- Bring to a boil over high heat, then reduce heat to maintain a gentle simmer.
- Simmer uncovered for 20-25 minutes until lentils are tender but not mushy.
- Drain lentils thoroughly in a fine-mesh strainer and spread on a baking sheet to cool completely.
- Toast 2 tsp cumin, 1 tsp paprika, and ½ tsp cinnamon in a dry skillet over medium heat for 1-2 minutes until fragrant.
- Combine cooled lentils, ½ cup diced red onion, and ¼ cup chopped parsley in a large bowl.
- Whisk together 3 tbsp lemon juice, 2 tbsp olive oil, and toasted spices in a small bowl.
- Pour dressing over lentil mixture and toss gently to combine.
- Let salad rest at room temperature for 15 minutes before serving to allow flavors to meld.
You’ll love the way the warm spices hug each lentil while the lemon cuts through with bright acidity. That cooling period is crucial—it lets the lentils fully absorb the Moroccan flavors. Try stuffing this salad into pita pockets with feta crumbles for an easy lunch upgrade that travels beautifully.
Lentil and Sweet Potato Tacos
You’re craving something hearty, healthy, and ridiculously easy. These lentil and sweet potato tacos deliver big flavor with minimal effort—perfect for busy weeknights.
Ingredients
Sweet potato – 1 large
Olive oil – 2 tbsp
Brown lentils – 1 cup
Water – 3 cups
Cumin – 1 tsp
Chili powder – 1 tsp
Salt – 1 tsp
Corn tortillas – 8
Lime – 1
Instructions
1. Preheat your oven to 425°F.
2. Peel the sweet potato and dice it into ½-inch cubes.
3. Toss the sweet potato cubes with 1 tablespoon of olive oil on a baking sheet.
4. Roast the sweet potatoes for 20 minutes, or until they are tender and slightly browned at the edges.
5. Rinse the brown lentils thoroughly in a fine-mesh strainer.
6. Heat the remaining 1 tablespoon of olive oil in a medium saucepan over medium heat.
7. Add the rinsed lentils to the saucepan and toast them for 1 minute, stirring constantly.
8. Pour the 3 cups of water into the saucepan with the lentils.
9. Stir in the cumin, chili powder, and salt.
10. Bring the lentil mixture to a boil, then reduce the heat to low and cover the saucepan.
11. Simmer the lentils for 25 minutes, or until they are tender but not mushy.
12. Drain any excess liquid from the cooked lentils.
13. Combine the cooked lentils and roasted sweet potatoes in a large bowl.
14. Warm the corn tortillas directly over a gas burner flame for 15 seconds per side, or in a dry skillet over medium heat for 30 seconds per side.
15. Cut the lime in half and squeeze the juice from one half over the lentil and sweet potato filling.
16. Spoon the filling into the warmed tortillas.
Zesty lime juice cuts through the earthy lentils and sweet potatoes, creating a vibrant, satisfying taco. The soft, creamy filling pairs perfectly with the slightly charred, warm tortillas. Try topping them with a crunchy cabbage slaw or a drizzle of hot sauce for an extra kick.
Lentil Shepherd’s Pie
Ditch the bland dinners—this Lentil Shepherd’s Pie delivers cozy comfort with a plant-powered punch. Layer savory lentils under fluffy mashed potatoes, bake until golden, and dig into pure satisfaction.
Ingredients
- Brown lentils – 1 cup
- Yellow onion – 1 medium, diced
- Garlic – 3 cloves, minced
- Carrots – 2 medium, diced
- Vegetable broth – 2 cups
- Tomato paste – 2 tbsp
- Worcestershire sauce – 1 tbsp
- Frozen peas – 1 cup
- Russet potatoes – 2 lbs, peeled and cubed
- Unsalted butter – 4 tbsp
- Milk – ½ cup
- Salt – 1 tsp
- Black pepper – ½ tsp
Instructions
- Preheat your oven to 400°F.
- Place peeled, cubed potatoes in a large pot and cover with cold water.
- Bring the pot to a boil over high heat, then reduce to a simmer and cook for 15 minutes until potatoes are fork-tender.
- While potatoes cook, heat a large skillet over medium heat and sauté diced onion and carrots for 5 minutes until softened.
- Add minced garlic and cook for 1 minute until fragrant.
- Stir in tomato paste and cook for 1 minute to deepen the flavor.
- Add rinsed brown lentils, vegetable broth, Worcestershire sauce, salt, and black pepper to the skillet.
- Bring the mixture to a boil, then reduce heat, cover, and simmer for 25 minutes until lentils are tender.
- Stir frozen peas into the lentil mixture and remove from heat.
- Drain the cooked potatoes and return them to the hot pot to evaporate excess moisture.
- Mash the potatoes with butter and milk until smooth and creamy.
- Spread the lentil mixture evenly in a 9×13-inch baking dish.
- Top with mashed potatoes, spreading to cover completely.
- Use a fork to create texture on the potato surface for extra crispiness.
- Bake for 20 minutes until the top is golden and edges are bubbly.
- Let rest for 5 minutes before serving.
Perfectly golden and bubbling straight from the oven, each spoonful balances creamy mashed potatoes with savory, hearty lentils. Plate it with a crisp side salad to cut through the richness, or scoop leftovers into a bowl for next-day comfort.
Lemon Garlic Lentil Pasta
Oozing with zesty brightness and garlicky goodness, this lemon garlic lentil pasta transforms pantry staples into pure comfort. Grab your pot and let’s create this vibrant, protein-packed dish that comes together in under 30 minutes. Perfect for busy weeknights when you crave something satisfying yet wholesome.
Ingredients
- Pasta – 8 oz
- Olive oil – 2 tbsp
- Garlic – 4 cloves
- Red lentils – ¾ cup
- Vegetable broth – 3 cups
- Lemon juice – 3 tbsp
- Salt – 1 tsp
- Black pepper – ½ tsp
- Fresh parsley – ¼ cup
Instructions
- Bring a large pot of salted water to a rolling boil at 212°F.
- Add pasta to the boiling water and cook for 8-10 minutes until al dente.
- Drain pasta and set aside, reserving ½ cup of pasta water.
- Heat olive oil in a large skillet over medium heat for 2 minutes.
- Add minced garlic and sauté for 1 minute until fragrant but not browned.
- Stir in red lentils and toast for 30 seconds to enhance their nutty flavor.
- Pour in vegetable broth and bring to a gentle simmer.
- Cook lentils for 15 minutes, stirring occasionally, until tender but not mushy.
- Add lemon juice, salt, and black pepper to the lentil mixture.
- Combine cooked pasta with the lentil sauce in the skillet.
- Toss everything together, adding reserved pasta water 1 tablespoon at a time until desired consistency is reached.
- Fold in chopped fresh parsley just before serving.
Perfectly balanced between creamy lentils and al dente pasta, this dish delivers bright citrus notes against earthy garlic undertones. Try topping with toasted breadcrumbs for extra crunch or serving alongside a simple arugula salad. The lemon garlic sauce clings beautifully to every noodle, making each bite burst with fresh, comforting flavors.
Lentil and Quinoa Stuffed Peppers
Eager for a protein-packed dinner that looks as vibrant as it tastes? These stuffed peppers deliver serious flavor without the fuss. Get ready to meal-prep your new obsession.
Ingredients
Bell peppers – 4 large
Olive oil – 2 tbsp
Yellow onion – 1 medium, diced
Garlic – 3 cloves, minced
Cooked quinoa – 2 cups
Cooked brown lentils – 2 cups
Marinara sauce – 1 cup
Italian seasoning – 1 tsp
Salt – ¾ tsp
Black pepper – ½ tsp
Mozzarella cheese – 1 cup, shredded
Instructions
1. Preheat your oven to 375°F.
2. Slice bell peppers in half lengthwise and remove all seeds and membranes.
3. Brush pepper halves with 1 tablespoon olive oil and place cut-side up on a baking sheet.
4. Roast peppers for 15 minutes to soften slightly.
5. Heat remaining 1 tablespoon olive oil in a large skillet over medium heat.
6. Sauté diced onion for 5 minutes until translucent.
7. Add minced garlic and cook for 1 minute until fragrant.
8. Stir in cooked quinoa, cooked lentils, marinara sauce, Italian seasoning, salt, and black pepper.
9. Cook filling mixture for 3 minutes until heated through.
10. Remove peppers from oven and carefully fill each half with lentil-quinoa mixture.
11. Top each stuffed pepper with shredded mozzarella cheese.
12. Return peppers to oven and bake for 20 minutes until cheese is golden and bubbly.
13. Let peppers rest for 5 minutes before serving to set the filling.
Buttery quinoa and earthy lentils create a satisfying texture that holds its shape perfectly inside tender pepper shells. The melted mozzarella forms a golden crust that contrasts beautifully with the vibrant filling. Serve these straight from the oven with a simple green salad, or pack them cold for a lunch that actually excites you.
Smoky Lentil Chili
Zap your taste buds with this smoky lentil chili that’s ready in under an hour. Packed with plant-based protein and bold spices, it’s a cozy meal that satisfies without the meat. Get your pot ready—this one’s a flavor bomb you’ll crave all season.
Ingredients
- Olive oil – 2 tbsp
- Yellow onion – 1, diced
- Garlic – 3 cloves, minced
- Smoked paprika – 2 tsp
- Cumin – 1 tsp
- Crushed tomatoes – 1 (28 oz) can
- Brown lentils – 1 cup, rinsed
- Vegetable broth – 4 cups
- Salt – 1 tsp
Instructions
- Heat 2 tbsp olive oil in a large pot over medium heat until shimmering.
- Add 1 diced yellow onion and cook for 5 minutes, stirring occasionally, until translucent.
- Stir in 3 minced garlic cloves and cook for 1 minute until fragrant.
- Sprinkle in 2 tsp smoked paprika and 1 tsp cumin, toasting for 30 seconds to deepen flavors—don’t let them burn.
- Pour in 1 can crushed tomatoes, scraping the bottom to lift any browned bits for extra depth.
- Add 1 cup rinsed brown lentils and 4 cups vegetable broth, stirring to combine.
- Bring to a boil, then reduce heat to low and simmer uncovered for 35 minutes, stirring every 10 minutes to prevent sticking.
- Stir in 1 tsp salt and simmer for 5 more minutes until lentils are tender but not mushy.
- Remove from heat and let rest for 5 minutes to thicken slightly.
Chunky lentils hold their shape against the rich, tomatoey base, while smoked paprika adds a campfire-kissed warmth. Serve it over baked potatoes or with tortilla chips for crunch—leftovers taste even better the next day.
Lentil and Kale Soup
Rethink everything you know about healthy soups. This lentil and kale soup delivers serious flavor with minimal effort—perfect for busy weeknights when you need something nourishing fast.
Ingredients
– Olive oil – 2 tbsp
– Yellow onion – 1 medium, diced
– Carrots – 2 medium, chopped
– Garlic – 3 cloves, minced
– Brown lentils – 1 cup
– Vegetable broth – 6 cups
– Kale – 4 cups, chopped
– Lemon juice – 2 tbsp
– Salt – 1 tsp
– Black pepper – ½ tsp
Instructions
1. Heat olive oil in a large pot over medium heat for 1 minute.
2. Add diced onion and chopped carrots to the pot.
3. Sauté vegetables for 6-8 minutes until onions become translucent.
4. Stir in minced garlic and cook for 1 minute until fragrant.
5. Add brown lentils to the pot and stir to combine with vegetables.
6. Pour in vegetable broth and bring to a boil.
7. Reduce heat to low, cover the pot, and simmer for 25 minutes until lentils are tender.
8. Stir in chopped kale and cook for 5 minutes until leaves wilt.
9. Add lemon juice, salt, and black pepper to the soup.
10. Stir everything together and cook for 2 more minutes to combine flavors.
The tender lentils create a hearty base while the kale maintains just enough texture to keep things interesting. That bright lemon finish cuts through the earthiness perfectly—try topping with crusty bread for dipping or a sprinkle of red pepper flakes if you want some heat.
Lentil and Chickpea Burgers
Grab your food processor because we’re making the ultimate plant-based burger that actually holds together. Get ready for crispy edges and juicy centers that’ll make you forget all about beef. These lentil chickpea patties are about to become your new meal prep obsession.
Ingredients
Cooked brown lentils – 1 ½ cups
Canned chickpeas – 1 cup
Breadcrumbs – ½ cup
Egg – 1
Garlic powder – 1 tsp
Smoked paprika – 1 tsp
Salt – ¾ tsp
Black pepper – ½ tsp
Olive oil – 2 tbsp
Instructions
1. Drain the canned chickpeas thoroughly and pat dry with paper towels. 2. Combine cooked brown lentils, chickpeas, breadcrumbs, egg, garlic powder, smoked paprika, salt, and black pepper in a food processor. 3. Pulse the mixture 8-10 times until ingredients are combined but still slightly chunky. 4. Transfer the mixture to a bowl and refrigerate for 20 minutes to help bind the patties. 5. Divide the chilled mixture into 4 equal portions using a ½-cup measuring cup. 6. Shape each portion into ¾-inch thick patties with your hands. 7. Heat olive oil in a large skillet over medium-high heat until shimmering. 8. Carefully place patties in the hot skillet without crowding them. 9. Cook for 4-5 minutes until the bottoms are deeply golden brown and crispy. 10. Flip the patties using a spatula and cook for another 4-5 minutes. 11. Check that internal temperature reaches 165°F using an instant-read thermometer. 12. Transfer cooked patties to a wire rack to prevent sogginess. Seriously, these burgers deliver that satisfying crispy crust while staying remarkably moist inside. The smoked paprika adds subtle smokiness that pairs perfectly with creamy avocado or spicy mayo. Try stacking them on toasted brioche buns with pickled onions for that perfect sweet-tangy crunch.
Lentil and Tomato Dal
Unleash your inner chef with this lightning-fast lentil dal. Transform basic pantry staples into a vibrant, soul-warming meal. Get ready for a flavor explosion that’s ridiculously easy to master.
Ingredients
- Red lentils – 1 cup
- Diced tomatoes – 1 (14.5 oz) can
- Yellow onion – 1 medium
- Garlic cloves – 3
- Vegetable oil – 2 tbsp
- Ground cumin – 1 tsp
- Turmeric powder – ½ tsp
- Water – 3 cups
- Salt – 1 tsp
Instructions
- Finely chop 1 medium yellow onion and mince 3 garlic cloves.
- Heat 2 tbsp vegetable oil in a large pot over medium heat for 1 minute.
- Sauté the chopped onion for 5 minutes until translucent.
- Add the minced garlic and cook for 1 minute until fragrant.
- Stir in 1 tsp ground cumin and ½ tsp turmeric powder, toasting for 30 seconds to bloom the spices.
- Rinse 1 cup red lentils under cold water until the water runs clear to remove excess starch.
- Add the rinsed lentils to the pot along with 1 can diced tomatoes and 3 cups water.
- Bring the mixture to a boil over high heat, then reduce to a simmer.
- Cover the pot and simmer for 20 minutes, stirring occasionally to prevent sticking.
- Uncover and stir in 1 tsp salt until fully dissolved.
- Continue simmering uncovered for 5 more minutes until the dal thickens to your desired consistency.
You’ll love the creamy texture from the broken-down lentils against the bright acidity of tomatoes. Serve it over fluffy basmati rice or scoop it up with warm naan for the ultimate comfort meal. This dal develops even deeper flavors overnight, making fantastic next-day lunches.
Lentil and Carrot Stew
Brace yourself for the coziest bowl of comfort you’ll make all season. This lentil and carrot stew builds incredible flavor with minimal effort—perfect for busy weeknights when you need something nourishing fast.
Ingredients
- Olive oil – 2 tbsp
- Yellow onion – 1 medium, diced
- Carrots – 3 medium, sliced
- Brown lentils – 1 cup
- Vegetable broth – 4 cups
- Garlic – 3 cloves, minced
- Cumin – 1 tsp
- Salt – 1 tsp
- Black pepper – ½ tsp
Instructions
- Heat olive oil in a large pot over medium heat for 1 minute.
- Add diced onion and cook for 5 minutes until translucent.
- Add sliced carrots and cook for 3 more minutes.
- Stir in minced garlic and cook for 1 minute until fragrant.
- Add cumin and toast for 30 seconds to release its oils.
- Pour in brown lentils and stir to coat with spices.
- Add vegetable broth and bring to a boil.
- Reduce heat to low, cover, and simmer for 30 minutes.
- Add salt and black pepper after 15 minutes of simmering.
- Check lentils for doneness—they should be tender but not mushy.
- Remove from heat and let rest for 5 minutes before serving.
You’ll love the creamy texture of the softened lentils against the slight crunch of the carrots. The cumin adds an earthy warmth that makes this stew feel like a hug in a bowl. Try topping it with a dollop of Greek yogurt or serving it over crusty bread for dipping.
Lentil and Rice Casserole
Overwhelm your dinner game with this one-pot wonder. Packed with protein and flavor, it’s the ultimate set-it-and-forget-it meal. Seriously, your future self will thank you.
Ingredients
Brown lentils – 1 cup
Long-grain white rice – 1 cup
Vegetable broth – 3 cups
Yellow onion – 1, diced
Garlic cloves – 3, minced
Olive oil – 2 tbsp
Ground cumin – 1 tsp
Paprika – 1 tsp
Salt – 1 tsp
Black pepper – ½ tsp
Instructions
1. Preheat your oven to 375°F.
2. Heat olive oil in a large oven-safe skillet over medium heat for 1 minute.
3. Add diced onion and cook for 5 minutes, stirring occasionally, until translucent.
4. Stir in minced garlic and cook for 1 minute until fragrant.
5. Add brown lentils, rice, cumin, paprika, salt, and black pepper to the skillet.
6. Toast the mixture for 2 minutes, stirring constantly to enhance the spices’ flavor.
7. Pour in vegetable broth and bring to a boil over high heat.
8. Cover the skillet tightly with a lid or foil and transfer to the preheated oven.
9. Bake for 45 minutes until the liquid is fully absorbed and the lentils are tender.
10. Remove from oven and let rest covered for 10 minutes to allow the rice to fully steam.
11. Fluff with a fork before serving. Buttery, savory, and perfectly spiced, this casserole develops a slightly crispy top layer when broiled for 2 extra minutes. Serve it topped with a dollop of Greek yogurt or alongside a simple arugula salad for contrasting freshness.
Lentil and Spinach Lasagna
Craving comfort food that won’t weigh you down? This lentil and spinach lasagna delivers all the cozy vibes without the dairy drama. Layer up plant-based perfection in under an hour.
Ingredients
- Lasagna noodles – 12 sheets
- Olive oil – 2 tbsp
- Yellow onion – 1 medium, diced
- Garlic – 3 cloves, minced
- Brown lentils – 1 cup, rinsed
- Crushed tomatoes – 24 oz
- Fresh spinach – 5 oz
- Ricotta cheese – 15 oz
- Mozzarella cheese – 2 cups, shredded
- Salt – 1 tsp
- Black pepper – ½ tsp
- Dried oregano – 1 tsp
Instructions
- Preheat your oven to 375°F.
- Bring a large pot of salted water to a rolling boil.
- Cook lasagna noodles for 8 minutes until al dente.
- Drain noodles and lay them flat on a baking sheet to prevent sticking.
- Heat olive oil in a large skillet over medium heat.
- Sauté diced onion for 5 minutes until translucent.
- Add minced garlic and cook for 1 minute until fragrant.
- Stir in rinsed lentils and crushed tomatoes.
- Season with salt, black pepper, and dried oregano.
- Simmer the sauce uncovered for 20 minutes until lentils are tender.
- Fold fresh spinach into the sauce until just wilted.
- Spread a thin layer of lentil sauce on the bottom of a 9×13 inch baking dish.
- Arrange 4 cooked noodles over the sauce in a single layer.
- Spread one-third of the ricotta cheese over the noodles.
- Spoon one-third of the remaining lentil sauce over the ricotta.
- Sprinkle one-third of the shredded mozzarella over the sauce.
- Repeat layers two more times, ending with mozzarella.
- Cover with foil and bake at 375°F for 25 minutes.
- Remove foil and bake for 10 more minutes until cheese is golden and bubbly.
- Let the lasagna rest for 10 minutes before slicing.
Nothing beats slicing into those perfectly defined layers revealing the vibrant green spinach and hearty lentils. The creamy ricotta balances the tangy tomato sauce beautifully. Serve it with a crisp arugula salad for contrasting textures, or pack leftovers for next-day lunches that taste even better.
Lentil and Avocado Wrap
Just discovered the ultimate lunch hack that’s about to change your meal prep game. Jam-packed with plant-based protein and creamy goodness, this wrap comes together in minutes. Forget boring salads—this is your new go-to.
Ingredients
- Whole wheat tortillas – 2 large
- Cooked lentils – 1 cup
- Ripe avocado – 1
- Lime juice – 2 tbsp
- Red onion – ¼ cup, finely diced
- Fresh cilantro – 2 tbsp, chopped
- Salt – ½ tsp
- Black pepper – ¼ tsp
Instructions
- Place the cooked lentils in a medium mixing bowl.
- Cut the avocado in half, remove the pit, and scoop the flesh into the bowl with the lentils.
- Add the lime juice, red onion, cilantro, salt, and black pepper to the bowl.
- Mash the mixture with a fork until the avocado is creamy but some lentil texture remains.
- Lay a whole wheat tortilla flat on a clean surface.
- Spread half of the lentil-avocado mixture evenly down the center of the tortilla, leaving a 2-inch border at the top and bottom.
- Fold the bottom edge of the tortilla up over the filling.
- Fold the left side of the tortilla over the filling, then tightly roll from left to right to form a wrap.
- Repeat steps 5–8 with the second tortilla and remaining filling.
- Slice each wrap in half diagonally and serve immediately.
Amazingly creamy from the avocado yet satisfyingly hearty thanks to the lentils, this wrap delivers a fresh, zesty kick from the lime and cilantro. Serve it with a side of tortilla chips for extra crunch, or pack it whole for a mess-free lunch on the go.
Lentil and Pumpkin Soup
Zesty flavors collide in this autumn-perfect lentil and pumpkin soup. Grab your Dutch oven and transform simple ingredients into creamy comfort. Bold spices and velvety texture make this your new cold-weather staple.
Ingredients
– Olive oil – 2 tbsp
– Yellow onion – 1 medium, diced
– Garlic – 3 cloves, minced
– Pumpkin puree – 1 (15 oz) can
– Brown lentils – 1 cup
– Vegetable broth – 4 cups
– Cumin – 1 tsp
– Smoked paprika – ½ tsp
– Salt – 1 tsp
– Black pepper – ½ tsp
Instructions
1. Heat olive oil in a large Dutch oven over medium heat until shimmering.
2. Add diced onion and cook for 5 minutes, stirring occasionally, until translucent.
3. Stir in minced garlic and cook for 1 minute until fragrant.
4. Add pumpkin puree, brown lentils, vegetable broth, cumin, smoked paprika, salt, and black pepper.
5. Bring mixture to a boil, then reduce heat to low and cover.
6. Simmer for 30 minutes, stirring every 10 minutes to prevent sticking.
7. Check lentils for doneness – they should be tender but not mushy.
8. Remove from heat and let cool for 5 minutes before serving.
Perfectly creamy with earthy depth from the lentils and subtle sweetness from pumpkin. The smoked paprika adds a warm, smoky finish that pairs beautifully with crusty bread. Try topping with a dollop of Greek yogurt for extra creaminess.
Lentil and Zucchini Fritters
These lentil and zucchini fritters transform pantry staples into crispy, golden bites in under 30 minutes. Toss everything in one bowl, fry until perfectly crisp, and serve with your favorite dipping sauce. They’re the ultimate veggie-packed snack that even picky eaters will devour.
Ingredients
Lentils – 1 cup cooked
Zucchini – 1 medium, grated
Flour – ½ cup
Egg – 1 large
Garlic powder – 1 tsp
Salt – ½ tsp
Black pepper – ¼ tsp
Olive oil – 3 tbsp
Instructions
1. Place grated zucchini in a clean kitchen towel and squeeze firmly to remove excess moisture.
2. Combine lentils, zucchini, flour, egg, garlic powder, salt, and black pepper in a large bowl.
3. Mix thoroughly until the batter holds together when pressed.
4. Heat olive oil in a skillet over medium heat until it shimmers (about 350°F).
5. Scoop 2-tablespoon portions of batter and flatten into ½-inch thick patties.
6. Carefully place patties in the hot oil, leaving 1 inch between each.
7. Fry for 3-4 minutes until the bottoms are deep golden brown.
8. Flip each fritter using a spatula.
9. Cook for another 3-4 minutes until both sides are crispy and browned.
10. Transfer fritters to a paper towel-lined plate to drain excess oil.
11. Let rest for 2 minutes before serving to allow interiors to set.
Not just another veggie patty—these fritters boast a satisfying crunch outside with a tender, savory interior. The zucchini keeps them surprisingly moist while the lentils provide hearty substance. Try stacking them with avocado slices and a fried egg for a next-level breakfast sandwich, or crumble over salads for instant texture.
Summary
Delicious, nutritious, and perfect for busy evenings, these 20 lentil recipes are your new weeknight heroes! We hope you find some new family favorites. Give them a try, and let us know which one you loved most in the comments below. Don’t forget to share this roundup with your fellow home cooks by pinning it to your Pinterest boards. Happy cooking!
Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.
