At The Plant-Based School, Louise and I have cooked with lentils more times than we can count, well over 70 lentil recipes actually, tested for this blog.
Some went instantly viral (our lentil bolognese and creamy lentil curry), while others became quiet pantry staples we still make every week.
But here is the thing: lentils aren’t just for soup.
They’re one of the most versatile, affordable, and high-protein foods you can keep in your kitchen; packed with plant-based protein, fiber, and minerals, while being naturally low in fat and budget-friendly.
That’s why we pulled together this list of 17 creative lentil dinner ideas; casseroles, curries, pastas, salads, and mains that prove lentils can be the star of the plate. Our recipes are:
- Protein-packed (many with 20g+ per serving).
- Family-friendly and tested in our own kitchen.
- Seasonally relevant: think fall comfort food that’s actually nourishing.
Note on lentils: For almost all of these recipes, you can use either cooked-from-dry lentils or canned lentils. Canned saves time on busy nights (just drain and rinse), while cooking lentils from dry gives you better texture and costs less per serving. We use both in our kitchen, depending on the recipe and the season.
This lentil bolognese has 22g protein per serving, no meat required. We make it on weeknights when we want a high-protein pasta dinner in less than 30 minutes.
Think of this as a protein-packed cousin of Greek salad; olives, cucumbers, tomatoes, and feta tossed with hearty lentils. Louise and I often meal prep it on Sundays because it keeps beautifully for lunches.
Roasted eggplant and tender lentils come together in a spiced coconut curry sauce. A cozy one-pot meal that’s filling yet veggie-packed.
Hearty patties made from lentils, parmesan cheese, and spices. Serve in a bun or with a side of tzatziki sauce for a dinner that feels indulgent but is packed with fiber.
Our twist on the Middle Eastern classic tabbouleh swaps bulgur for lentils. Fresh, lemony, and protein-rich, perfect as a light dinner or part of a mezze spread.
French lentils are tossed with roasted carrots, cumin, and split almonds. It’s satisfying enough for dinner and doubles as meal prep for the week.
Everything cooks in one pot; pasta, lentils, and a cherry tomatoes. Minimal dishes, maximum flavor, and ready in under 30 minutes.
A Middle Eastern classic of lentils, rice, and caramelized onions. It looks humble, but it’s one of those dishes that disappears faster than we expect every single time. My Italian dad even asks for seconds when we make it!
Smoky, hearty, and perfect for fall. Adding lentils to chili makes it thick, protein-packed, and budget-friendly. Serve with pickled red onions and brown rice for a satiating dinner.
10. Stuffed Peppers with Lentils
Bell peppers stuffed with lentils, rice, and herbs. We bake these in batches and reheat for easy weeknight dinners, and Louise loves it with yogurt tahini sauce.
Protein-packed vegetarian meatballs are excellent on their own or served in a rich marinara sauce. They are fantastic over spaghetti or tucked into subs (or as a quick snack before the gym).
12. Dal Makhani (Black lentil curry)
A comforting staple of Indian cuisine; dal is creamy, spiced, and nourishing. Serve with raita and flatbread for a complete meal, it’s the kind of dish that makes you feel better instantly.
The plant-based answer to meatloaf: lentils, veggies, and Italian herbs baked into a savory loaf. Slice it up with garlic mashed potatoes on the side, and you’ve got comfort food at its finest.
14. Best Lentil Curry (Reader Favorite)
This one has been cooked hundreds of times by our readers. Louise and I love it with Naan bread to scoop up every last bit of sauce, and our community keeps coming back to it with 5-star reviews.
Hollowed-out zucchini stuffed with a lentil-tomato mix and baked until tender. Fun to eat, surprisingly filling, and a great way to sneak in extra veggies.
Flaky puff pastry wrapped around a savory filling of mushrooms, walnuts, and lentils. It looks fancy, but it’s actually easy, perfect for dinner parties or holiday tables.
Two plant-protein powerhouses in one bowl! This salad combines earthy lentils with fluffy cooked quinoa, and roasted sweet potatoes. It’s hearty enough for dinner and travels very well for meal prep.
Frequently Asked Questions about lentils
What type of lentils should I use?
Think of lentils like shoes; you pick the pair that fits the occasion. Red lentils melt into creamy curries and soups (see our guide on how to cook red lentils), while brown and green lentils hold their shape for salads, burgers, and loafs (learn how to cook brown lentils). Black lentils (beluga) are the little black dress of lentils; elegant and always a good choice.
Can I meal prep lentil dinners?
Yes, and you’ll thank yourself later. Lentil stews and curries actually taste better on day two (magic fridge effect). Salads with brown lentils keep 3–4 days without turning soggy, and most lentil mains freeze beautifully for up to 3 months.
Are lentils really that healthy?
Short answer: absolutely. One cup of cooked lentils packs around 18 grams of protein and 15 grams of fiber and no cholesterol. They’re basically the multitaskers of the pantry: high-protein, heart-healthy, and cheaper than your last coffee run.
What should I serve with lentil dinners?
We keep it simple. Naan or rice with curry, a crisp green salad next to lentil burgers, or roasted squash and kale alongside pasta and chili. Honestly, lentils play well with whatever’s in season; especially fall veggies like mushrooms, carrots, and Brussels sprouts.
More Legume Recipes You’ll Love
If you’re as into lentils as we are, don’t stop here! We’ve got whole collections and comfort-food classics that our readers love:
If you tried this lentil recipes or any other recipe on our blog, please leave a 🌟 star rating and let us know how it goes in the comments. We love hearing from you!
