If you’re looking for the best lentil recipes, you’ve come to the right place. These 20+ lentil meals are easy to make, packed with fiber, and with simple ingredients.
From hearty soups to vibrant salads, these recipes show the potential of lentils to transform into mouthwatering dinners and meal–prep-friendly lunch ideas.
Lentils come in various sizes and colors: black, fiery red, earthy brown, vibrant green, and warm yellow.
These lentil varieties offer distinct flavors and textures:
- Red lentils, swift to cook and tender in texture, infuse dishes with a mild sweetness.
- Brown lentils, robust and earthy, stand firm in hearty stews and soups.
- Green lentils bring a slightly peppery taste, pairing exquisitely with salads.
- Yellow lentils radiate a gentle flavor, excellent for creamy curries and dahl.
- Black lentils, or beluga lentils, work well in salads, soups, stews, and curries.
Whichever shade you choose, lentils add wholesome richness and plant–based protein to your meals.
Let’s explore how to cook nourishing and tasty meals with this versatile legume.
Our Best Lentil Recipes
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.
Serve your curry with white rice and lemon wedges; dinner is ready.
This rich and earthy lentil bolognese is an excellent sauce for spaghetti, lasagna, and linguine pasta.
It’s plant-based, made with green or brown lentils, and a restaurant–worthy meal with authentic Italian flavor.
This lentil tabbouleh salad is a refreshing starter or side dish with added plant–based protein.
This Italian lentil pasta is perfect for a tasty, easy everyday dinner and one-pot meal.
We use green or brown lentils to make a rich, wholesome, and satiating pasta dish. Our tip: freeze the leftovers or eat them the day after – this pasta is even more flavourful after a couple of days.
In this comforting bowl of curry lentil soup, aromatic spices take center stage and enhance the earthy richness of the lentils with turmeric, curry, and cumin.
These golden spices add a vibrant color and bring anti–inflammatory benefits, creating a hearty and wholesome soup that nourishes the body and soul.
Sweet potato cubes are perfect in this colorful sweet potato lentil salad. Have it for lunch, a make-ahead dinner, or bring it to potlucks and picnics.
This is one of our favorite ways of eating canned lentils, a crowd–pleaser and family favorite.
Our carrot lentil salad is a delicious and aromatic recipe with tender boiled carrots, fragrant ground cumin, canned lentils, and other simple ingredients.
It’s a perfect lunch idea for school or the office and stores in the fridge in the fridge for 3-4 days.
This lentil soup is perfect as an everyday dinner and a make–ahead 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 and a one–pot method; serve it with a slice of toasted bread for a balanced protein-packed dinner.
Creamy, velvety smooth, and ready in 5 minutes.
Try this easy and creamy lentil dip if you’re looking for a dip with your appetizer or vary your hummus routine.
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.
This hearty and tomato-rich red lentil soup is our winter weeknight favorite.
Red lentils cook in 15–20 minutes, making this soup ready in 30 minutes.
Serve it as a wholesome dinner with a tahini yogurt sauce and green salad.
This spinach lentil soup is wholesome, hearty, and with a beautiful herby flavor.
The lentils make the dish nutritious and fulfilling, with texture, protein, iron, and heart and gut-healthy fiber. Make a big batch of the soup and store it in the fridge for up to 3-4 days for busy weeknights.
If you’re looking for a tasty vegetarian centerpiece with lentils, this is our choice: lentil mushroom Wellington.
Next on our list is stuffed bell peppers with lentils, rice, fresh herbs, caramelized onions, 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.
It’s easy to make in one pot, and its texture and consistency are rustic, thick, and creamy, almost like a lentil stew.
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.
It’s a hearty, satisfying, and high-protein meal that is easy to make with pantry staples and is excellent for meal prep.
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, with a hint of tanginess from the fresh lemon juice.
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.
The lentil loaf slices beautifully; it has a rich, earthy flavor and a slightly chewy and almost meaty texture – perfect for meatless meals and family dinners.
Harira soup is a traditional Moroccan meal with lentils, chickpeas, and a rich and flavorful broth with warm spices, herbs, and tomatoes.
It’s a nourishing and fulfilling Mediterranean meal with over 20 grams of healthy, high-quality plant protein per small bowl
This cauliflower lentil salad is a light and refreshing way of eating lentils.
Roasted cauliflower makes the vegetable base, and we add canned lentils and drizzle with our creamy cumin dressing.
This dish looks spectacular, and you can serve it at the center of the table because it is a protein-rich main dish.
You’ll love this recipe because it combines the sweet notes of the roasted butternut squash with the savory and meaty lentil filling.
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.
More legume-packed recipes
If you’re looking to incorporate more fiber-rich legumes into your diet, take a peek at these vibrant plant-based recipes:
- Cauliflower salad with chickpeas for a boost of plant-based energy to keep you full all day long
- Mediterranean farro salad with roasted veggies, chickpeas, and pistachios
- Chickpea pasta salad: a quick and easy lunch idea ready in 25 minutes!
- Black bean salad: Inspired by Mexican flavors, this recipe is perfect for making ahead and eating for a quick and nutritious lunch or bringing potlucks and picnics.
- Italian bean stew with authentic Italian flavor, pinto beans, and tomato sauce
20+ Best Lentil Recipes: Lentil Curry
- 2 tablespoons olive oil
- 1 medium onion
- 2 cloves garlic
- 1 inch ginger (optional)
- 2 teaspoons curry powder
- 1 teaspoon cumin
- ⅓ teaspoon chili flakes
- ½ teaspoon coriander (optional)
- 1 teaspoon turmeric powder (optional)
- 1 teaspoon garam masala (optional)
- ½ 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
- 4 wedges lemon
- 1 handful cilantro or flat leaf parsley
- 4 tablespoons unsweetened dairy-free yogurt optional
- 2 cups basmati rice
- 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.
- Turn the heat to low, then add the spices: 2 teaspoons curry powder, 1 teaspoon cumin, ⅓ teaspoon chili flakes, ½ teaspoon coriander, 1 teaspoon turmeric powder, 1 teaspoon garam masala, ½ teaspoon pepper.Toast the spices while stirring on low heat for a short minute.
- Add vegetable stock, rinsed red lentils, crushed tomatoes, salt, stir and cook for about 20 minutes, or till the lentils are almost cooked.
- 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.
- 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.
More plant-based recipe ideas:
Hi! We are Nico & Louise
Welcome to The Plant-Based School, a food blog with easy, tasty, and wholesome recipes.
Our aim is to help you and your family eat more veggies through delicious recipes with simple ingredients.