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These delicious lentil recipes make the budget-friendly pantry staple into satisfying protein-packed meals, from comforting soups to creative plant-based dinners!
When I first started eating plant-based meals years ago, I turned my attention to the humble lentil. They’re full of plant-based protein, high in nutrition, and super affordable: but could they actually be delicious, too?
After months of experimenting in my kitchen, I discovered that lentils aren’t just cheap: they’re actually highly delicious when you know how to prepare them right! Now, some of my very favorite go-to meals are built on lentils: from tasty lentil tacos to my family’s favorite lentil soup. Here is a list of my top lentil recipes that I make over and over again!
Top 20 Lentil Recipes
7-Ingredient Lentil Soup
Here’s my very favorite lentil recipe: this 7 ingredient lentil soup! It’s easy, plant-based, perfect for meal prep, and extraordinarily delicious. If you’re looking for easy, healthy budget-friendly meals. this is a game changer.
Red Lentil Curry
This delicious red lentil curry is packed with flavor and plant based protein, topped with a sparkling cilantro chutney that makes it shine! Serve with rice as a hearty vegan dinner.
Lentil Salad
Another of my favorite lentil recipes, this lentil salad pops with tangy and savory notes, pairing tender lentils with a zippy white wine vinegar Dijon dressing, crunchy cucumber, fresh tomatoes, and salty feta. It stays flavorful in the fridge for days, making leftovers even better.
Lentil Tacos
Lentils make a superb stand-in for taco meat, making a delicious vegetarian dinner recipe that even carnivores enjoy! The lentils are meaty and savory, and topped crunchy fresh veggies and salsa.
Lentil Shepherd’s Pie
This lentil shepherd’s pie is cozy comfort food to the max! Imagine: a creamy gravy filled with tender vegetables, lentils and scented with fennel and sage. Then a fluffy layer of Yukon gold potatoes, topped with fresh rosemary. It’s layered together in a baking dish and then baked until golden.
Masoor Dal (Indian Red Lentils)
Masoor dal is Indian for “red lentils,” and this authentic Indian lentil recipe shared by Chef Asma Khan from the Asma’s Indian Kitchen cook book is equal parts flavorful and cozy. Serve with naan or chapati for dipping.
Simple Red Lentil Soup
The texture of red lentils breaks down faster than most other lentils, making them perfect for quick soups or dal. This simple red lentil soup is deliciously hearty, featuring aromatic vegetables, lemon and a hint of smoked paprika.
Lentil Sloppy Joes
These vegan lentil sloppy joes are deliciously filling plant-based dinner made with lentils, tomatoes, and seasonings! Serve on a bun with pickles for the true sloppy joe experience.
Coconut Lentil Curry
This 30-minute coconut lentil curry is one of my most popular lentil recipes to date. It’s a fast and easy dinner idea that’s healthy and full of flavor. One reader said, “Absolutely LOVED IT! Definitely am making again.”
Vegan Lentil Loaf
This vegan lentil loaf recipe is a deliciously satisfying meatloaf without the meat! It’s made with lentils, nuts, and seasonings, then brushed with a tangy glaze.
Sweet Potato Lentil Soup
This sweet potato lentil soup is a creamy, budget-friendly vegan dinner made with wholesome ingredients and aromatic spices. Perfect for meal prep and packed with plant-based protein and fiber!
Lentil Nachos
These loaded lentil nachos are they’re piled high with smoky, meaty lentils, crunchy veggies, and topped with our vegan nacho cheese. As the base, look for organic corn chips with minimal ingredients (ideally corn, oil, and salt).
Sweet Potatoes with Moroccan Lentils
This lentil recipe showcases the versatility of this plant-based protein to its fullest! The sweet potatoes are baked whole, until flaky and tender, then topped with lentils mixed with Moroccan flavors: cumin seeds, cinnamon paprika and harissa. They’re drizzled with a creamy tahini sauce that brings it all together.
Curry Lentil Soup
This curry lentil soup is perfect for anytime! It’s full of hearty red lentils and root vegetables, and the broth is swirled with red curry paste and coconut milk. With all the texture and flavor elements, it tastes rich and luxurious.
Ethiopian Red Lentils (Mesir Wat)
This Ethiopian red lentil curry called mesir wat is a delicious dish similar to Indian curry, but is flavored with cardamom and ginger. This recipe was provided to us by an Ethiopian immigrant: it’s full-flavored and extremely satisfying served over rice for a hearty meal.
Dal Makhani
Dal translates to “lentils” in Hindi and Makhani translates to “buttery”, so this dish literally means “buttery lentils”. It’s a traditional Indian dish made with black lentils, beans, butter and cream. This recipe uses canned beans and black lentils to shorten the cook time for this flavorful vegetarian meal. It’s super savory, featuring garlic, ginger, and garam masala.
Baked Sweet Potatoes with Black Lentils
This unique recipe uses black lentils for a deliciously hearty main dish! The fluffy roasted sweet potatoes are stuffed with savory lentils, fresh herbs, and tangy goat cheese.
Butternut Squash Lentil Soup
This hearty butternut squash lentil soup comes together in about an hour and is perfect for serving on colder winter days. It’s filled with nutrient-rich foods like lentils, butternut squash, leeks, and chard: and a splash of white wine for some class.
Brown Lentil Bowl
Here’s a lentil recipe that makes a customizable lunch or dinner: a Brown Lentil Bowl! This recipe results in perfectly seasoned, tender lentils. You can eat them as-is, or add them as a component to tacos, salads, and more.
Italian Lentil Artichoke Stew
This cozy Italian lentil artichoke stew is so tasty, you’ll immediately want seconds! It’s easy, hearty, and full of bold flavor — a family favorite everyone requests for winter dinners.
Understanding Different Types of Lentils
Here’s a quick primer on lentil types! This legume is an economical and delicious superfood (here are some benefits of lentils per the National Institutes of Health). Knowing which lentil to use makes a big difference in your cooking. Here’s what I’ve learned:
- Brown and green lentils: Brown and green lentils are the most “standard” varieties when you think of lentils. They cook quickly (in 20 to 30 minutes), and tend to fall apart when cooked instead of hold their shape. This makes them ideal for soups and curries.
- Red lentils: Red lentils are bright orange in color and most commonly found in Indian curry dishes like daal. They take about 20 minutes to cook and break down quickly into a uniform texture.
- French lentils (also called Puy lentils): French lentils hold their shape when cooked, making them different from brown, green and red lentils. These small and greenish-gray lentils are great for salads or stuffing into vegetables like sweet potatoes.
- Black lentils (Beluga lentils): Black lentils are extremely flavorful. They’re very small and dark, like a combination of French lentils and brown lentils. They’ll hold their shape when cooked which works for salads, but when cooked longer they fall apart like in curries and soups.
More Ways to Enjoy Legumes
Lentils are just one type of legume in a family that includes beans, peas, chickpeas, and more. Legumes are full of protein and fiber, which makes them a great healthy choice for meals.
If you’re enjoying these lentil recipes, you might also love my chickpea curry, classic bean soup, black beans and rice, or 3 bean chili. Each type of legume brings its own unique flavor and texture to the table, along with the protein and fiber to make deliciously healthy dinners.
Red Lentil Curry Recipe
This creamy red lentil curry is flavored with coconut milk and red curry paste and finished with a bright cilantro chutney. It’s a cozy, plant-based weeknight dinner!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 ot 6 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: Indian
- Diet: Dairy-Free, Gluten-Free, Mediterranean Diet, Vegan, Vegetarian
Ingredients
- 1 cup dry white rice, for serving
- 1 medium yellow onion, diced
- 3 garlic cloves, minced
- 2 tablespoons peeled and minced ginger
- ¼ cup olive oil, divided
- 1 cup red lentils
- 1 cup crushed tomatoes (from 1 15-ounce can)
- 1 cup plus 2 tablespoons full-fat canned coconut milk, divided
- 2 to 4 tablespoons red curry paste (see Notes)
- 2 tablespoons tomato paste
- 1 ½ teaspoons kosher salt, divided
- 1 bunch cilantro leaves and tender stems (about 1 ½ cups packed; see Notes)
- ¼ cup golden raisins
- 2 tablespoons white wine vinegar
Instructions
- Start the rice, according to the package instructions.
- In a large skillet, heat 2 tablespoons of the olive oil over medium high heat, then add the onion and sauté until translucent, about 5 minutes. Add the garlic and ginger and sauté for 1 minute.
- Add the lentils, tomatoes, 1 cup coconut milk, 2 cups water, red curry paste, tomato paste, and 1 teaspoon kosher salt. Bring to a simmer then simmer very gently, just barely bubbling, for 10 to 15 minutes until the lentils are soft, stirring often (if not, cook a few minutes more until tender). Stir in 2 tablespoons more coconut milk; taste, then add more kosher salt or coconut milk to taste.
- Meanwhile, make the chutney using an immersion blender (or regular blender) to blend the cilantro, golden raisins, white wine vinegar, 2 tablespoons olive oil, ¼ cup water, and ½ teaspoon kosher salt. Blend into a thick, smooth sauce.
- To serve, top lentils with chutney and serve over rice.
Notes
- Curry paste heat levels vary: Taste a little and if your brand of red curry paste is very spicy, start with 2 tablespoons and add more to taste. The brand we use most often (Thai Kitchen) adds flavor without excessive heat, but other brands we’ve used are spicier.
- Cilantro prep: For the cilantro, simply pull the leaves and tender stems off of the bunch (don’t use the thicker parts of the stem at the bottom). Italian parsley works as a substitute if you are cilantro averse!
- Storage: Refrigerate in an airtight container for up to 1 week. Reheat on the stovetop with a splash of water or vegetable broth.
Frequently Asked Questions
No, and that’s one of the best things about them! Unlike dried beans, lentils can go straight from the pantry to the pot. Just rinse them first to remove any debris.
Cooked lentils stay fresh in the refrigerator for up to one week in an airtight container. You can also freeze them for up to three months.
Yes, lentils are naturally gluten-free, making them an excellent protein source for anyone avoiding gluten.
Sometimes, but not always. Red lentils break down quickly and become creamy, while French lentils hold their shape. For best results, use the type specified in the recipe, especially for salads or dishes where texture matters.
One cup of cooked lentils contains about 18 grams of protein, making them one of the best plant-based protein sources available. They’re also high in fiber and iron.
Let us know if you try our new soup!
I ha e been wanting to try lentils so I’ve saved about 6 recipes. Glad I fou d your site. Thanks
I have recently learned how to make lentil bread. Yes, that’s right, lentil bread. It does not have any grain flour in it, only soaked and ground red lentils for the main ingredient. There are a number of recipes on the internet for it, but my favorite comes from Refika’s kitchen (YouTube). She is from Turkey. Apparently, they know their lentils there. I encourage you to investigate. I found the bread quite rewarding.
Thank you for the idea!
Looking for a meatball recipe using lentils. Can you help.
Thank you for giving me ideas on making meals using Lentils. I have just recently started to use Lentils and am loving the recipes from you.
So glad to hear that!
lENTILS ARE THENEW FOOD i HEAR SO TIME TO GET CREATIVE WITH LOTS OF NEW RECIPIES WE HAVE SOME TASTES TO TURN TO LENTILS THANKS :)
Love this! Thank you for the hard work put in. Much appreciated.
These recipes were great! I will eventually try them all. Thanks so much!
You’re welcome!