Are you looking for a protein-packed, plant-based meal that’s also budget-friendly and easy to make? Look no further than lentils! These tiny legumes are a staple in many cuisines around the world, and when combined with a variety of flavors and spices, they can be truly delicious. In this article, we’ll explore 20 flavorful vegan lentil recipes that are sure to become new favorites. From spicy curries to hearty stews, comforting casseroles, and even burgers and wraps, there’s something for everyone on this list.
Whether you’re a seasoned vegan or just looking to incorporate more plant-based meals into your diet, these recipes are perfect for anyone looking for a nutritious and satisfying meal.
Spicy Vegan Lentil Curry
A flavorful and aromatic curry that’s packed with protein-rich lentils and a kick of heat from the red pepper flakes. This recipe is perfect for a quick weeknight dinner or a special occasion.
Ingredients:
– 1 cup brown or green lentils, rinsed and drained
– 2 tablespoons olive oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon curry powder
– 1/2 teaspoon red pepper flakes (adjust to taste)
– 1 can (14 oz) diced tomatoes
– 1 cup vegetable broth
– Salt and pepper, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. Heat oil in a large saucepan over medium heat.
2. Add onion and cook until translucent, about 3-4 minutes.
3. Add garlic, cumin, curry powder, and red pepper flakes; cook for 1 minute.
4. Add lentils, diced tomatoes, and vegetable broth. Season with salt and pepper to taste.
5. Bring mixture to a boil, then reduce heat to low and simmer for 20-25 minutes or until lentils are tender.
6. Serve hot, garnished with cilantro leaves.
Cooking Time: 20-25 minutes
Mediterranean Lentil Salad
This salad combines the comfort of lentils with the bright flavors of the Mediterranean, perfect for a quick lunch or dinner. The combination of tender lentils, crunchy vegetables, and tangy dressing will leave you feeling satisfied and refreshed.
Ingredients:
– 1 cup dried green or brown lentils, rinsed and drained
– 2 cups water or vegetable broth
– 1/4 cup chopped red bell pepper
– 1/4 cup chopped cucumber
– 1/4 cup crumbled feta cheese (optional)
– 2 tablespoons olive oil
– 2 tablespoons lemon juice
– 1 teaspoon Dijon mustard
– Salt and pepper to taste
– Fresh parsley or oregano leaves for garnish
Instructions:
1. Cook lentils according to package instructions, using 2 cups of water or broth.
2. In a large bowl, combine cooked lentils, bell pepper, cucumber, and feta cheese (if using).
3. In a small bowl, whisk together olive oil, lemon juice, and Dijon mustard.
4. Pour dressing over the lentil mixture and toss to combine.
5. Season with salt and pepper to taste.
6. Garnish with fresh parsley or oregano leaves.
Cooking Time: 30 minutes
Creamy Coconut Lentil Soup
This creamy and comforting soup is a perfect blend of Indian-inspired flavors and textures, with the warmth of coconut milk and the earthiness of red lentils. Serve with crusty bread or over rice for a satisfying meal.
Ingredients:
– 1 cup dried red lentils, rinsed and drained
– 2 tablespoons olive oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon curry powder
– 1 can (14 oz) diced tomatoes
– 1 cup coconut milk
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. In a large pot, heat oil over medium heat. Add onion and cook until softened, about 5 minutes.
2. Add garlic, cumin, and curry powder; cook for an additional minute.
3. Add lentils, diced tomatoes, and coconut milk. Season with salt and pepper to taste.
4. Bring to a boil, then reduce heat and simmer for 30-40 minutes or until lentils are tender.
5. Serve hot, garnished with fresh cilantro leaves if desired.
Cooking Time: 40-50 minutes
Vegan Lentil Bolognese
Vegan Lentil Bolognese Recipe
This hearty, plant-based take on the classic Italian pasta sauce is made with red lentils, rich tomato puree, and aromatic spices. Perfect for a comforting weeknight dinner or a satisfying lunch.
Ingredients:
– 1 cup dried red lentils, rinsed and drained
– 2 tablespoons olive oil
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 2 cups vegetable broth
– 1 can (28 oz) crushed tomatoes
– 1 teaspoon dried oregano
– 1/2 teaspoon ground cumin
– Salt and pepper, to taste
– Fresh basil leaves, for garnish (optional)
Instructions:
1. In a large saucepan, heat the olive oil over medium heat.
2. Add the chopped onion and cook until translucent, about 5 minutes.
3. Add the minced garlic and cook for an additional minute.
4. Add the lentils, vegetable broth, crushed tomatoes, oregano, cumin, salt, and pepper.
5. Bring to a boil, then reduce heat and simmer for 30-40 minutes or until the lentils are tender.
6. Serve hot over pasta, garnished with fresh basil leaves if desired.
Cooking Time: 30-40 minutes
Moroccan Spiced Lentil Stew
Moroccan Spiced Lentil Stew Recipe
Warm up with this hearty and aromatic Moroccan-inspired stew, packed with tender lentils and a blend of exotic spices.
Ingredients:
– 1 cup brown or green lentils, rinsed and drained
– 2 cups water or vegetable broth
– 2 tablespoons olive oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground cardamom
– Salt and pepper, to taste
– Fresh parsley or cilantro, for garnish (optional)
Instructions:
1. In a large pot, heat the olive oil over medium heat. Add the onion and cook until softened, about 5 minutes.
2. Add the garlic, cumin, smoked paprika, cinnamon, and cardamom. Cook for an additional minute, stirring constantly.
3. Add the lentils, water or broth, salt, and pepper. Bring to a boil, then reduce heat to low and simmer for 30-40 minutes, or until the lentils are tender.
4. Serve hot, garnished with parsley or cilantro if desired.
Cooking Time: 35-45 minutes
Lentil and Sweet Potato Tacos
A flavorful and nutritious twist on traditional tacos, this recipe combines the comfort of sweet potatoes with the earthiness of lentils. Perfect for a quick weeknight dinner or a weekend lunch.
Ingredients:
– 1 medium sweet potato, peeled and diced
– 1 cup dried green or brown lentils, rinsed and drained
– 2 tablespoons olive oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 teaspoon cumin
– 1/2 teaspoon chili powder
– Salt and pepper, to taste
– 8-10 corn tortillas
– Optional toppings: avocado, sour cream, salsa, shredded cheese, cilantro
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roast sweet potato for 45 minutes, or until tender.
3. Cook lentils according to package instructions. Drain and set aside.
4. Heat olive oil in a large skillet over medium-high heat. Add onion and garlic; cook until softened.
5. Add cumin and chili powder; cook for 1 minute.
6. Add cooked lentils and sweet potato; stir to combine. Season with salt and pepper.
7. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
8. Assemble tacos by spooning the lentil-sweet potato mixture onto tortillas.
Cooking Time: 1 hour, including roasting sweet potato.
Vegan Lentil Shepherd’s Pie
This vegan take on the traditional shepherd’s pie replaces ground meat with nutritious lentils, creating a flavorful and comforting dish that’s perfect for a cozy night in.
Ingredients:
– 1 cup dried green or brown lentils, rinsed and drained
– 2 cups water or vegetable broth
– 1 onion, diced
– 2 cloves garlic, minced
– 1 carrot, peeled and diced
– 1 teaspoon tomato paste
– 1 teaspoon Worcestershire sauce (vegan)
– 1 teaspoon dried thyme
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1 cup frozen peas and carrots
– 1 tablespoon olive oil
– 2 tablespoons vegan butter or margarine
– 2 cups mashed potatoes
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook lentils according to package instructions.
3. In a large skillet, sauté onion, garlic, carrot, and tomato paste until tender.
4. Add cooked lentils, Worcestershire sauce, thyme, salt, and pepper. Stir well.
5. Transfer the mixture to a 9×13-inch baking dish.
6. Top with mashed potatoes and vegan butter or margarine.
7. Bake for 25-30 minutes, or until potatoes are golden brown.
Cooking Time: 35-40 minutes
Lentil and Spinach Dal
A flavorful and nutritious Indian-inspired lentil dish that’s perfect for a quick weeknight meal or a special occasion. This recipe combines the comfort of red lentils with the nutrients of spinach, all in a rich and creamy tomato-based broth.
Ingredients:
– 1 cup red lentils, rinsed and drained
– 2 cups water
– 1 medium onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– 1/2 teaspoon turmeric powder
– 1/2 teaspoon red chili powder (optional)
– 1 can (14 oz) diced tomatoes
– 1 cup fresh spinach leaves
– Salt, to taste
– Fresh cilantro, chopped (for garnish)
Instructions:
1. In a large pot, combine lentils and water. Bring to a boil, then reduce heat and simmer for 20 minutes.
2. Add onion, garlic, cumin, coriander, turmeric, and chili powder (if using). Cook for an additional 5 minutes.
3. Stir in diced tomatoes and cook for 10 minutes.
4. Add spinach leaves and cook until wilted.
5. Season with salt to taste.
6. Serve hot, garnished with chopped cilantro.
Cooking Time: 45-50 minutes
Garlicky Lentil Stir-Fry
This flavorful and nutritious stir-fry is a great way to get your daily dose of plant-based protein and fiber. With the pungency of garlic and the comforting warmth of red lentils, this dish is perfect for a quick weeknight meal.
Ingredients:
– 1 cup dried red lentils, rinsed and drained
– 2 cloves garlic, minced
– 1 tablespoon vegetable oil
– 1 small onion, chopped
– 1 teaspoon ground cumin
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Cook the lentils according to package instructions. Drain and set aside.
2. Heat the oil in a large skillet or wok over medium-high heat.
3. Add the minced garlic and cook for 30 seconds, until fragrant.
4. Add the chopped onion and cook until translucent, about 3-4 minutes.
5. Stir in the cumin and cooked lentils. Season with salt and pepper to taste.
6. Cook for an additional 2-3 minutes, until the flavors have melded together.
7. Garnish with cilantro leaves, if desired.
Cooking Time: 20-25 minutes
Lentil and Quinoa Stuffed Peppers
Lentil and Quinoa Stuffed Peppers: A nutritious and flavorful vegetarian dish that combines the goodness of lentils, quinoa, and bell peppers.
Ingredients:
– 4 large bell peppers, any color
– 1 cup cooked lentils
– 1 cup cooked quinoa
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– 1 teaspoon cumin
– Salt and pepper to taste
– Optional: shredded cheese, chopped fresh cilantro for topping
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut the tops off the bell peppers and remove seeds and membranes.
3. In a large bowl, mix cooked lentils, quinoa, onion, garlic, cumin, salt, and pepper.
4. Stuff each bell pepper with the mixture, filling to the top.
5. Place peppers in a baking dish and drizzle with olive oil.
6. Bake for 25-30 minutes or until peppers are tender.
7. Serve hot, topped with shredded cheese and chopped cilantro if desired.
Cooking Time: 25-30 minutes
Enjoy your nutritious and delicious Lentil and Quinoa Stuffed Peppers!
Vegan Lentil Loaf
This hearty Vegan Lentil Loaf is a perfect alternative to traditional meat-based loaf dishes. Made with red lentils, vegetables, and aromatic spices, it’s a flavorful and nutritious option for a satisfying meal.
Ingredients:
– 1 cup dried red lentils, rinsed and drained
– 2 cups water or vegetable broth
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 cup breadcrumbs (gluten-free)
– 1 tablespoon tomato paste
– 1 teaspoon smoked paprika
– Salt and pepper to taste
– 2 tablespoons olive oil
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a medium saucepan, combine lentils and water or broth. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until the lentils are tender.
3. In a large bowl, mash the cooked lentils using a fork or potato masher.
4. Add chopped onion, garlic, breadcrumbs, tomato paste, smoked paprika, salt, and pepper to the bowl with the mashed lentils. Mix well.
5. Transfer the mixture to a loaf pan coated with olive oil.
6. Bake for 45-50 minutes, or until the loaf is golden brown and firm to the touch.
Cooking Time: 45-50 minutes
Lentil and Mushroom Risotto
This hearty, comforting risotto combines the earthy flavors of lentils and mushrooms with a rich and creamy sauce. Perfect for a cozy dinner or lunch, this recipe is easy to make and packed with nutrients.
Ingredients:
– 1 cup dried green or brown lentils, rinsed and drained
– 2 cups mixed mushrooms (such as cremini, shiitake, and oyster), sliced
– 4 cups vegetable broth, warmed
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 cup Arborio rice
– 1/2 cup white wine (optional)
– 2 tablespoons grated Parmesan cheese
– Salt and pepper, to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Heat oil in a large saucepan over medium heat. Add onion and cook until translucent, about 3 minutes.
2. Add garlic and cook for an additional minute.
3. Add lentils, mushrooms, and rice. Cook, stirring occasionally, until the mixture is lightly toasted, about 5 minutes.
4. Add broth, 1 cup at a time, stirring continuously and allowing each portion to absorb before adding the next.
5. If using wine, add it with the final cup of broth.
6. Remove from heat. Stir in Parmesan cheese. Season with salt and pepper to taste.
7. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 30-40 minutes
Curried Lentil and Cauliflower Bake
A flavorful and nutritious vegetarian dish that combines the comfort of lentils with the crunch of roasted cauliflower, all wrapped up in a warm curried sauce.
Ingredients:
– 1 cup brown or green lentils, rinsed and drained
– 2 cups water or vegetable broth
– 1 head of cauliflower, broken into florets
– 2 tablespoons curry powder
– 1 tablespoon olive oil
– 1 small onion, chopped
– 1 can (14.5 oz) diced tomatoes
– Salt and pepper, to taste
– Fresh cilantro, for garnish (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large pot, combine lentils and water/broth. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until lentils are tender.
3. Toss cauliflower with olive oil, curry powder, salt, and pepper on a baking sheet. Roast for 20-25 minutes or until tender and caramelized.
4. In a large skillet, sauté chopped onion over medium heat until softened. Add diced tomatoes and cook for an additional 2-3 minutes.
5. Combine cooked lentils, roasted cauliflower, and tomato mixture in a baking dish. Season with salt and pepper to taste.
6. Bake at 400°F (200°C) for 10-15 minutes or until heated through.
Cooking Time: 45-50 minutes
Lentil and Kale Soup
This hearty soup combines the comforting warmth of lentils with the nutritious goodness of kale, making it a perfect meal for a chilly day. With its rich flavors and tender texture, this recipe is sure to become a favorite.
Ingredients:
– 1 cup dried green or brown lentils, rinsed and drained
– 4 cups vegetable broth
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 2 cups kale leaves, stems removed and chopped
– 1 teaspoon dried thyme
– Salt and pepper to taste
Instructions:
1. In a large pot, heat the olive oil over medium heat.
2. Add the chopped onion and cook until softened, about 5 minutes.
3. Add the minced garlic and cook for an additional minute.
4. Add the lentils, vegetable broth, thyme, salt, and pepper. Bring to a boil, then reduce heat and simmer for 30-40 minutes or until the lentils are tender.
5. Stir in the chopped kale and continue to simmer for 10-15 minutes or until the greens have wilted.
6. Serve hot, garnished with chopped fresh herbs if desired.
Cooking Time: 45-55 minutes
Vegan Lentil Burgers
Elevate your burger game with this flavorful and nutritious vegan lentil burger recipe. Perfect for a quick dinner or lunch, these patties are packed with protein-rich lentils, fiber-filled veggies, and savory spices.
Ingredients:
– 1 cup cooked lentils
– 1/2 cup rolled oats
– 1/4 cup finely chopped onion
– 1 minced garlic clove
– 1 tablespoon tomato paste
– 1 teaspoon smoked paprika
– Salt and pepper, to taste
– 1 tablespoon olive oil
Instructions:
1. Preheat a non-stick skillet or grill over medium-high heat.
2. In a bowl, mash the cooked lentils using a fork or potato masher.
3. Add oats, onion, garlic, tomato paste, smoked paprika, salt, and pepper to the bowl. Mix until well combined.
4. Divide the mixture into 4-6 portions, depending on desired patty size.
5. Shape each portion into a ball and then flatten slightly into patties.
6. Cook the patties for 3-4 minutes per side, or until golden brown and crispy.
7. Serve immediately on a bun with your favorite toppings.
Cooking Time: 8-10 minutes
Lentil and Chickpea Salad
This hearty salad combines the nutritional benefits of lentils and chickpeas with a tangy dressing, making it a perfect side dish or light lunch. With its rich flavors and textures, this recipe is sure to become a favorite.
Ingredients:
– 1 cup cooked lentils
– 1 can (15 oz) chickpeas, drained and rinsed
– 1/2 cup chopped red bell pepper
– 1/4 cup chopped fresh parsley
– 2 tbsp lemon juice
– 1 tsp olive oil
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine lentils, chickpeas, and red bell pepper.
2. In a small bowl, whisk together lemon juice and olive oil.
3. Pour the dressing over the lentil mixture and toss to coat.
4. Sprinkle parsley on top and season with salt and pepper to taste.
5. Serve immediately or refrigerate for up to 24 hours.
Cooking Time: 5 minutes (prep) + no cooking required
Lentil and Zucchini Fritters
These crispy fritters are packed with protein-rich lentils, flavorful zucchini, and a hint of Mediterranean spice. Perfect as a snack or appetizer, they’re sure to please even the pickiest eaters.
Ingredients:
– 1 cup cooked lentils
– 1 medium zucchini, grated
– 1/2 cup all-purpose flour
– 1/4 teaspoon paprika
– 1/4 teaspoon garlic powder
– Salt and pepper to taste
– 1 egg, lightly beaten
– Vegetable oil for frying
Instructions:
1. In a bowl, combine lentils, zucchini, flour, paprika, garlic powder, salt, and pepper. Mix well.
2. Add the beaten egg and mix until a thick batter forms.
3. Heat about 1/2 inch of vegetable oil in a large skillet over medium-high heat.
4. Using a spoon, drop small portions of the batter into the oil, leaving space between each fritter.
5. Fry for 3-4 minutes or until golden brown, flipping halfway through.
6. Drain on paper towels and serve hot.
Cooking Time: 10-12 minutes
Lentil and Tomato Casserole
This comforting casserole combines the nutritional benefits of lentils with the sweetness of tomatoes, all wrapped up in a flavorful, easy-to-make package.
Ingredients:
– 1 cup dried green or brown lentils, rinsed and drained
– 2 cups water or vegetable broth
– 2 medium tomatoes, diced
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon olive oil
– 1 teaspoon cumin
– Salt and pepper to taste
– 1 cup shredded cheddar cheese (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large pot, combine lentils and water or broth. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until lentils are tender.
3. In a separate skillet, sauté onion, garlic, and cumin in olive oil until softened.
4. Add diced tomatoes to the skillet and cook for an additional 5 minutes.
5. Combine cooked lentils and tomato mixture in a 9×13-inch baking dish. Top with shredded cheese (if using).
6. Bake for 20-25 minutes, or until heated through and cheese is melted.
Cooking Time: 45-50 minutes
Vegan Lentil Chili
A hearty and comforting plant-based twist on traditional chili, this vegan lentil chili is perfect for a cozy evening meal or a quick lunch. With its rich flavors and tender texture, you’ll be hooked!
Ingredients:
– 1 cup dried green or brown lentils, rinsed and drained
– 2 tablespoons olive oil
– 1 onion, diced
– 3 cloves garlic, minced
– 1 red bell pepper, diced
– 2 cups vegetable broth
– 1 can (14.5 oz) diced tomatoes
– 1 teaspoon cumin
– 1 teaspoon chili powder
– Salt and pepper to taste
– Optional: jalapenos or hot sauce for added heat
Instructions:
1. In a large pot, sauté the onion, garlic, and red bell pepper in olive oil until tender.
2. Add the lentils, vegetable broth, diced tomatoes, cumin, chili powder, salt, and pepper. Stir well.
3. Bring to a boil, then reduce heat and simmer for 30-40 minutes or until the lentils are tender.
4. Taste and adjust seasoning as needed. Serve hot with your favorite toppings.
Cooking Time: 30-40 minutes
Lentil and Avocado Wrap
This flavorful wrap combines the creamy texture of avocado with the hearty goodness of lentils, all wrapped up in a warm whole wheat tortilla. Perfect for a quick and nutritious meal or snack.
Ingredients:
– 1 cup cooked lentils
– 1 ripe avocado, mashed
– 1/2 red bell pepper, diced
– 1 tablespoon olive oil
– 1 clove garlic, minced
– Salt and pepper to taste
– 1 whole wheat tortilla (10-12 inches)
Instructions:
1. In a small bowl, mix together cooked lentils, mashed avocado, diced red bell pepper, olive oil, garlic, salt, and pepper.
2. Lay the whole wheat tortilla flat on a clean surface.
3. Spoon the lentil-avocado mixture onto one half of the tortilla, leaving a 1-inch border around the edges.
4. Fold the other half of the tortilla over the filling to form a wrap.
5. Serve immediately and enjoy!
Cooking Time: 5 minutes
Summary
Get ready to spice up your meal routine with these 20 delicious vegan lentil recipes! From curries to soups, salads to casseroles, and even burgers and wraps, there’s something for everyone. Try the Spicy Vegan Lentil Curry or Mediterranean Lentil Salad for a flavorful start, or go for comforting options like Creamy Coconut Lentil Soup or Vegan Lentil Shepherd’s Pie. For a twist on classic dishes, try Vegan Lentil Bolognese or Lentil and Mushroom Risotto. Whatever your taste buds desire, these recipes are sure to satisfy your cravings while keeping you healthy and happy.
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