If you’re on the hunt for the best lentil recipes, you’re in for a delicious treat.

We’ve gathered 30 wholesome, flavor-packed lentil meals that are not only easy to make, but also rich in fiber and made with simple, everyday ingredients.

Best Lentil Recipes.

Louise and I love cooking with lentils, they’re one of our favorite pantry staples. And they are so affordable ๐Ÿฅณ.

Lentils come in so many beautiful varieties; here is a quick overview for those of you that are new to lentils:

  • Red lentils cook quickly and turn soft, making them perfect for a creamy lentil soup or a quick curry.
  • Brown lentils are hearty and earthy. I love them in lentil stews and soups as they hold their shape.
  • Green lentils have a subtle peppery bite that we often use in salads and veggie meatballs for a little extra depth.
  • Yellow lentils are mild and ideal for silky dahls and curries.
  • Black lentils, also known as beluga lentils, are small and glossy, and we love using them in salads, soups, and black lentil curry.

Whichever variety we reach for, lentils always bring a wholesome richness and a solid boost of plant-based protein to our meals. I’m very excited to share our lentil recipes with you!

1. Lentil curry

Red lentil curry with brown rice.

Our first lentil recipe is a creamy and rich lentil curry, a favorite dinner recipe in our home. It’s ready in 30 minutes using split red lentils and pairs with most veggies.

2. Lentil bolognese

Lentil Bolognese in a skillet with fresh basil

Lentil bolognese is an excellent sauce for spaghetti, lasagna, and linguine pasta.

It’s plant-based, made with green or brown lentils, and a restaurantworthy meal with authentic Italian flavor.

3. Lentil tabbouleh salad

lentil tabbouleh with silver spoon and hand

This lentil tabbouleh is fantastic with pita bread and hummus for a satiating, quick meal.

4. Easy lentil pasta

Lentil pasta.

This Italian lentil pasta is perfect for a tasty, easy everyday dinner and one-pot meal.

Tip: Freeze the leftovers or eat them the day afterโ€”this pasta becomes even more flavourful after a couple of days.

5. Curry lentil soup

curry lentil soup

In this comforting bowl of curry lentil soup, aromatic spices take center stage. They enhance the earthy richness of the lentils.

6. Sweet potato and lentil salad

lentils and sweet potato salad

This colorful sweet potato lentil salad features sweet potato cubes. It is perfect for lunch or a make-ahead dinner and great for potlucks and picnics.

7. Carrot salad with lentils

Lentil carrot salad with shaved almonds

Our carrot lentil salad is a delicious and aromatic recipe with tender boiled carrotsfragrant ground cumin, and canned lentils.

8. Lentil soup

warm lentil soup in a white bowl

This lentil soup is perfect as an everyday dinner and a makeahead meal, as you can store it for up to 4 days in the refrigerator and up to 3 months in the freezer.

It’s made with green lentils using a onepot method. Serve it with a slice of toasted bread for an Italianinspired dinner.

9. Lentil hummus

Dukkah garnish on lentil hummus with hand holding a pita

Try this easy and creamy lentil dip if you want a dip with your plant-based appetizer or vary your hummus routine.

10. Stuffed zucchini boats

zucchini boats close up

These lentil zucchini boats fall without doubt into the healthy comfort food category.

They are nutritious, easy to make, and packed with wholesome plant-based protein.

11. Red lentil soup

Red lentil soup with garlic, lemon, bread, and rosemary

This hearty and tomato-rich red lentil soup is ready in just 30 minutes.

12. Lentil and rice ‘Mujaddara’

Mujadara served on a spread of labneh on a plate with a fork

Lentil, rice, and onion Mujaddara is a delicious Middle-Eastern dish seasoned with spices and caramelized onions.

Serve it as a wholesome dinner with a tahini yogurt sauce and green salad.

13. Lentil vegetable soup

Easy lentil vegetable soup with a silver spoon in the bowl and bread on the side

The lentils make the dish nutritious and fulfilling, providing texture, protein, iron, and gut-healthy fiber.

For busy weeknights, make a big batch of the soup and store it in the fridge for 3-4 days.

14. Mushroom lentil Wellington

Mushroom Wellington recipe with lentil filling and roasted potatoes on the side

If you’re looking for a tasty vegetarian centerpiece with lentils, this is our choice: lentil mushroom Wellington.

Served with creamy mushroom gravy and a side of green beans, it’s a guaranteed crowd-pleaser.

15. Stuffed bell peppers

stuffed bell peppers sprinkled with feta cheese and served on a plate

Next on our list is stuffed bell peppers with lentilsrice, fresh herbs, and fragrant spices.

The aromatic filling absorbs the juice of the bell peppers, and the combination of flavors and textures makes this recipe an irresistible vegetarian dinner.

16. Moroccan lentil soup

Moroccan lentil soup with a silver spoon and pickled red onions

Moroccan lentil soup is a tasty, creamy, and satisfying recipe that can be served as a main course with pita bread or flatbread. It is topped with quick pickled red onions and a dollop of yogurt sauce.

17. Lentil chili

lentil chili in a white bowl with avocado and pickled red onions

Lentil and bean chili is a tasty and wholesome one-pot meal where green or brown lentils replace the ground meat in classic chili con carne.

18. Turkish lentil soup

Turkish red lentil soup with fresh parsley and chilil oil

Our Turkish red lentil soup is easy to make in 30 minutes and one pot. It has a smooth, creamy, comforting texture and a warm and soothing flavor.

19. Vegetarian lentil loaf

lentil loaf and how to store it

This vegetarian recipe is lovely for special occasions like Thanksgiving and Christmas. You can prep most of it in a loaf pan and bake it shortly before serving it.

20. Harira soup

Harira soup with a silver spoon in a white bowl with fresh parsley

Harira soup is a nourishing and fulfilling Mediterranean meal with over 20 grams of healthy, high-quality plant protein per small bowl

21. Cauliflower lentil salad

lentil and cauliflower salad

Roasted cauliflower makes the vegetable base, and we add canned lentils and drizzle with our creamy cumin dressing.

22. Stuffed butternut squash

stuffed butternut squash after baking with melted parmesan

Youโ€™ll love this recipe because it combines the sweet notes of the roasted butternut squash with the savory and meaty lentil filling.

23. Lentil patties

Lentil patties with lemon wedges and fresh parsley

Lentil patties are easy to make and seasoned with fresh herbs, spices, and vegetables. Prepare the lentil batter in a food processor and cook it in a skillet, oven, or air fryer.

24. Vegetarian lasagna

Vegetarian lasagna with lentils

Vegetarian lasagna with lentils is the closest thing to authentic Italian lasagna you can get without meat.

Do lentils have protein?

Yes, lentils are an excellent source of protein.

They contain about 18-25% protein by weight, making them a valuable plant-based protein source.

Including lentils in your diet can help meet your protein needs and offer additional nutrients like fiber, vitamins, and minerals.

If you tried these lentil recipes or any other recipe on our blog, please leave a ๐ŸŒŸ star rating and let us know how it goes in the comments. We love hearing from you!

Lentil recipes you want to try.

30 Lentil Recipes: Lentil Curry

5 from 19 votes
Lentil curry is one of our best lentil recipes as itโ€™s easy to make, it can be frozen for those lazy weeknights, and itโ€™s full of flavor, vitamins, and antioxidants.
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4 people
Course: Main Course
Cuisine: Indian, International

Ingredients 

  • 2 tablespoons olive oil
  • 1 medium onion
  • 2 cloves garlic
  • 1 inch ginger (optional)
  • 2 teaspoons curry powder
  • 1 teaspoon cumin
  • โ…“ teaspoon chili flakes
  • ยฝ teaspoon coriander (optional)
  • 1 teaspoon turmeric powder (optional)
  • 1 teaspoon garam masala (optional)
  • ยฝ teaspoon pepper
  • 1 teaspoon salt
  • 2 cups vegetable stock
  • 1 cup split red lentils or de-hulled red lentils
  • 1 small can (15 ounce) crushed tomatoes
  • 1 small can (13.5 ounce) coconut milk full fat or reduced fat

Serving suggestions

  • 4 wedges lemon
  • 1 handful cilantro or flat leaf parsley
  • 4 tablespoons unsweetened dairy-free yogurt optional
  • 2 cups basmati rice

Instructions 

  • To a pot add the oil and chopped onion. Gently fry the onion for 3 minutes, then add grated garlic and grated ginger and fry gently for another minute.
    adding ginger and garlic to the onion
  • Turn the heat to low, then add the spices: 2ย teaspoonsย curry powder, 1ย teaspoonย cumin, โ…“ย teaspoonย chili flakes, ยฝย teaspoonย coriander, 1ย teaspoonย turmeric powder, 1ย teaspoonย garam masala, ยฝย teaspoonย pepper.
    Toast the spices while stirring on low heat for a short minute.
    toasting the spices
  • Add vegetable stock, rinsed red lentils, crushed tomatoes, salt, stir and cook for about 20 minutes, or till the lentils are almost cooked.
    adding red lentils
  • Add the coconut milk, stir well, and finish cooking for another 10 to 15 minutes, till the curry is thicker and creamier, and the red lentils are fully cooked.
    adding coconut milk
  • Serve the lentil curry on basmati rice with a generous squeeze of lemon juice, freshly chopped cilantro (or flat-leaf parsley) and optionally a spoonful of unsweetened plant based yogurt.
    Lentil curry with make ahead tips

Video

Notes

To reduce the calories in this meal you can make the curry without oil, with reduced-fat coconut milk, serve it with less rice, or just eat a smaller portion.
STORAGE
ย 
Make ahead:ย lentil curry is an excellent recipe for meal prep as it keeps well in the fridge and freezer, and its flavor improves on the second day.
ย 
Refrigerator:ย let the curry cool down, then store it in an airtight container in the fridge for up to 4 days.
ย 
Freezer:ย let it cool down completely, then transfer to a freezer-friendly container and freeze for up to 3 months.
ย 
Thaw:ย defrost lentil curry in the fridge over several hours or in the microwave following the thawing function instructions of your microwave manufacturer.
ย 
Reheat:ย microwave for a few minutes or in a saucepan with water.

Nutrition

Calories: 476kcal, Carbohydrates: 45g, Protein: 17g, Fat: 16g, Saturated Fat: 8g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 6g, Potassium: 945mg, Dietary Fiber: 18g, Sugar: 8g, Vitamin A: 619IU, Vitamin B6: 1mg, Vitamin C: 15mg, Vitamin E: 3mg, Vitamin K: 17ยตg, Calcium: 110mg, Folate: 245ยตg, Iron: 7mg, Manganese: 2mg, Magnesium: 111mg, Zinc: 4mg
Tried this recipe?Leave a comment below or mention @theplantbasedschool on Instagram. We love hearing from you โญ๏ธ ๐Ÿ’š.

As I write this article, we have just returned from a weekend in Castelluccio di Norcia, a charming Italian village known for its world-renowned lentils and scenic lentil fields.

As you can see in this picture, Castelluccio offers a panorama of colorful fields nestled in the Sibillini Mountains.

After a vigorous hike, we savored a bowl of hearty lentil stew with organic brown lentils.

castelluccio lentils and lentil stew


Nico and Louise in front of the Consolazione church in Todi

Hi! We are Nico & Louise

Weโ€™re here to share delicious, easy, and healthy plant-based recipes (vegetarian & vegan) ๐ŸŒฟโœจ.

Welcome to our blog, we are glad you are here.

5 from 19 votes (15 ratings without comment)

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




11 Comments

  1. For some reason any Lentil recipe thatโ€™s not soup is not good. Iโ€™ve tried several stews ragouts lentils cooked with meat and veggies. A waste.
    Iโ€™ll just stick to my long time favorite. Lentil Soup made w choice of meat or vegetarian, greens of choice and broth .
    My experience has been I end up hungry.

    1. Hi Eileen,

      Yes indeed – here are some suggestions:

      1. Substitute low-fat coconut milk if you are on a low-fat diet.

      2. Substitute heavy cream or a non-dairy heavy cream for coconut milk.

      3. To make the curry without coconut milk, I recommend increasing the amount of vegetable broth and reducing the amount of spices, or else their flavor will be overpowering.

      I hope this helps! Kindest,

      Louise