When it comes to plant-based protein sources, lentils are a nutritional powerhouse. With their high fiber and protein content, lentils are not only delicious but also incredibly good for you. Whether you’re looking for a hearty soup, a flavorful curry, or a savory stir-fry, lentils are the perfect ingredient to add some excitement to your meals.
In this article, we’ll be exploring 18 different lentil recipes that are sure to satisfy any vegan’s cravings. From spicy curries to creamy soups, and from Mediterranean stews to Mexican-inspired tacos, these recipes showcase the versatility of lentils in a variety of cuisines and dishes.
Spicy Red Lentil Curry
Spicy Red Lentil Curry Recipe
This hearty and flavorful curry is a staple of Indian cuisine, made with red lentils, aromatic spices, and a kick of heat from cayenne pepper. Serve over basmati rice or with naan bread for a satisfying meal.
Ingredients:
– 1 cup dried red lentils, rinsed and drained
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon curry powder
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon cayenne pepper
– 1 can (14 oz) diced tomatoes
– 2 cups vegetable broth
– Salt and pepper to taste
– Fresh cilantro, chopped (optional)
Instructions:
1. Heat oil in a large saucepan over medium heat.
2. Add onions and cook until softened, about 5 minutes.
3. Add garlic, cumin, curry powder, cinnamon, and cayenne pepper. Cook for 1 minute.
4. Stir in lentils, diced tomatoes, and vegetable broth. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until the lentils are tender.
5. Season with salt and pepper to taste. Garnish with chopped cilantro, if desired.
Cooking Time: 20-25 minutes
Creamy Coconut Lentil Soup
Warm up with this comforting and nutritious soup that combines the creamy richness of coconut milk with the heartiness of lentils.
Ingredients:
– 1 cup dried green or brown lentils, rinsed and drained
– 2 cups vegetable broth
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 can (14 oz) diced tomatoes
– 1/4 cup coconut milk
– 1 teaspoon ground cumin
– Salt and pepper, to taste
– Fresh cilantro leaves, for garnish (optional)
Instructions:
1. In a large pot, sauté the onion and garlic in a little water until softened.
2. Add the lentils, broth, diced tomatoes, cumin, salt, and pepper. Bring to a boil, then reduce heat and simmer for 30 minutes or until the lentils are tender.
3. Stir in the coconut milk and continue to simmer for an additional 10-15 minutes or until heated through.
4. Taste and adjust seasoning as needed.
5. Serve hot, garnished with fresh cilantro leaves if desired.
Cooking Time: 45-50 minutes
Lentil and Vegetable Stir-Fry
This flavorful and nutritious stir-fry is a great way to use up any combination of your favorite vegetables, along with protein-rich lentils. Perfect for a quick weeknight dinner or a healthy lunch.
Ingredients:
– 1 cup dried green or brown lentils, rinsed and drained
– 2 cups water or vegetable broth
– 1 tablespoon olive oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 red bell pepper, sliced
– 1 carrot, peeled and grated
– 1 cup mixed vegetables (such as broccoli, snap peas, and mushrooms)
– 2 teaspoons soy sauce
– Salt and pepper to taste
Instructions:
1. Cook the lentils according to package instructions using water or broth.
2. Heat oil in a large skillet or wok over medium-high heat.
3. Add onion and garlic; cook until softened (about 3 minutes).
4. Add bell pepper, carrot, and mixed vegetables; cook until tender-crisp (about 5 minutes).
5. Stir in cooked lentils, soy sauce, salt, and pepper.
6. Serve hot over rice or noodles.
Cooking Time: 20-25 minutes
Moroccan Lentil Stew
This hearty stew is a staple of Moroccan cuisine, packed with the flavors of cumin, coriander, and paprika. This recipe is perfect for a comforting and nutritious meal.
Ingredients:
– 1 cup dried green or brown lentils, rinsed and drained
– 2 tablespoons olive oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– 1/2 teaspoon paprika
– 1 can (14.5 oz) diced tomatoes
– 4 cups vegetable broth
– Salt and pepper, to taste
– Fresh parsley or cilantro, chopped (optional)
Instructions:
1. Heat oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes.
2. Add garlic, cumin, coriander, and paprika. Cook for 1 minute, stirring constantly.
3. Add lentils, diced tomatoes, and broth. Bring to a boil, then reduce heat and simmer for 30-40 minutes or until lentils are tender.
4. Season with salt and pepper to taste.
5. Garnish with chopped parsley or cilantro, if desired.
Cooking Time: 40 minutes
Lentil and Spinach Stuffed Peppers
Savor the flavors of a Mediterranean-inspired dish with this hearty recipe featuring lentils, spinach, and bell peppers.
Ingredients:
– 4 bell peppers (any color), seeded and chopped
– 1 cup brown or green lentils, rinsed and drained
– 2 cups water
– 1 tablespoon olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 cup fresh spinach leaves
– 1 teaspoon paprika
– Salt and pepper, to taste
– Feta cheese (optional), crumbled
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook lentils according to package instructions. Drain and set aside.
3. In a large skillet, heat oil over medium-high. Add onion and garlic; cook until softened, about 5 minutes.
4. Stir in spinach and cook until wilted. Add cooked lentils, paprika, salt, and pepper. Mix well.
5. Stuff each bell pepper with the lentil mixture and top with feta cheese (if using).
6. Place peppers on a baking sheet and bake for 25-30 minutes, or until tender.
Cooking Time: 35-40 minutes
Vegan Lentil Meatballs
These tender and flavorful vegan lentil meatballs are perfect for a quick weeknight dinner or as a sub sandwich filling. Made with red lentils, oats, and a blend of aromatic spices, they’re a game-changer for anyone looking to reduce their meat consumption.
Ingredients:
– 1 cup cooked red lentils
– 1/2 cup rolled oats
– 1/4 cup breadcrumbs
– 1/4 cup finely chopped onion
– 2 cloves garlic, minced
– 1 tablespoon tomato paste
– 1 teaspoon dried oregano
– 1/2 teaspoon smoked paprika
– Salt and pepper to taste
– 1 tablespoon olive oil
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large bowl, combine lentils, oats, breadcrumbs, onion, garlic, tomato paste, oregano, smoked paprika, salt, and pepper. Mix well.
3. Using your hands, shape the mixture into small meatballs, about 1 1/2 inches in diameter.
4. Place the meatballs on a baking sheet lined with parchment paper. Drizzle with olive oil.
5. Bake for 18-20 minutes or until cooked through.
Cooking Time: 18-20 minutes
Lentil and Sweet Potato Tacos
This recipe combines the comfort of sweet potatoes with the heartiness of lentils, wrapped in a crispy taco shell. Perfect for a vegetarian or vegan meal that’s packed with flavor.
Ingredients:
– 1 large sweet potato, peeled and diced
– 1 cup brown or green 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. Toss sweet potatoes with 1 tablespoon olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes or until tender.
3. In a large pot, sauté onion and garlic in remaining 1 tablespoon olive oil until softened. Add lentils, cumin, and chili powder. Cook for 2-3 minutes.
4. Add 2 cups water to the pot and bring to a boil. Reduce heat and simmer for 20-25 minutes or until lentils are tender.
5. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
6. Assemble tacos by spooning lentil mixture onto a warmed tortilla, topping with roasted sweet potato, and adding desired toppings.
Cooking Time: 45-50 minutes
Lentil and Quinoa Salad
This hearty salad combines the nutty flavor of quinoa with the earthy taste of lentils, perfect for a healthy and satisfying meal or snack. This recipe is easy to make and packed with nutrients.
Ingredients:
– 1 cup red or green lentils, rinsed and drained
– 1 cup cooked quinoa
– 2 cups water or vegetable broth
– 1/4 cup chopped fresh parsley
– 1/4 cup chopped scallions (green onions)
– 1 tablespoon lemon juice
– Salt and pepper to taste
Instructions:
1. In a medium saucepan, bring the lentils and water or broth to a boil. Reduce heat and simmer for 20-25 minutes or until the lentils are tender.
2. Cook the quinoa according to package instructions. Set aside.
3. In a large bowl, combine the cooked lentils, quinoa, parsley, scallions, and lemon juice. Season with salt and pepper to taste.
4. Serve warm or at room temperature.
Cooking Time: 25-30 minutes
Lentil and Mushroom Burgers
These savory burgers are packed with protein-rich lentils and earthy mushrooms, making them a great alternative to traditional beef or chicken patties. With a crispy exterior and tender interior, they’re sure to please even the most dedicated meat-eaters.
Ingredients:
– 1 cup cooked lentils
– 1/2 cup finely chopped mushrooms (such as cremini or shiitake)
– 1/4 cup rolled oats
– 1/4 cup breadcrumbs
– 1 tablespoon olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon tomato paste
– Salt and pepper to taste
– Optional: your favorite burger toppings
Instructions:
1. Preheat a non-stick skillet or grill over medium-high heat.
2. In a large bowl, mash the cooked lentils using a fork until they’re mostly smooth.
3. Add the chopped mushrooms, oats, breadcrumbs, olive oil, onion, garlic, and tomato paste to the bowl. Mix until well combined.
4. Form into 4-6 patties, depending on desired size.
5. Cook for 3-4 minutes per side, or until golden brown and crispy.
6. Serve hot with your favorite burger toppings.
Cooking Time: 12-15 minutes
Lentil and Kale Pasta
A hearty and nutritious pasta dish that combines the goodness of lentils and kale with a hint of garlic and lemon. This recipe is perfect for a quick weeknight dinner or a satisfying lunch.
Ingredients:
– 1 cup dried green or brown lentils, rinsed and drained
– 1 bunch of curly kale, stems removed and chopped
– 12 oz pasta of your choice (e.g., penne, fusilli)
– 2 cloves garlic, minced
– 2 tbsp olive oil
– Salt and pepper to taste
– 1/4 cup grated Parmesan cheese (optional)
Instructions:
1. Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
2. In a large skillet, heat olive oil over medium-high heat. Add garlic and cook for 1 minute, until fragrant.
3. Add lentils and kale to the skillet. Cook for 5-7 minutes, stirring occasionally, until lentils are tender and kale is wilted.
4. Combine cooked pasta, lentil-kale mixture, and reserved pasta water in a large serving bowl. Season with salt and pepper to taste.
5. If using Parmesan cheese, sprinkle on top of the pasta.
Cooking Time: 20-25 minutes
Lentil and Tomato Dal
This comforting and nutritious Indian-inspired lentil stew is perfect for a chilly evening or a quick weeknight dinner. With the addition of aromatic spices and tangy tomatoes, this dal is sure to become a new favorite.
Ingredients:
– 1 cup brown or green lentils, rinsed and drained
– 2 cups water
– 1 large onion, chopped
– 2 cloves garlic, minced
– 1 can (14 oz) diced tomatoes
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– 1/2 teaspoon turmeric powder
– Salt and pepper, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. In a large pot, combine lentils and water. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until lentils are tender.
2. Heat oil in a pan over medium-high heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook for an additional minute.
3. Add cumin, coriander, and turmeric to the pan and stir for 1 minute.
4. Stir in diced tomatoes and cooked lentils. Season with salt and pepper to taste.
5. Simmer dal for an additional 10-15 minutes or until flavors have melded together.
6. Garnish with fresh cilantro leaves and serve hot over rice or with naan.
Cooking Time: 40-45 minutes
Lentil and Avocado Wraps
A flavorful and nutritious wrap filled with sautéed lentils, creamy avocado, crunchy veggies, and tangy hummus. Perfect for a quick lunch or snack.
Ingredients:
– 1 cup cooked lentils
– 2 ripe avocados, mashed
– 1/4 cup chopped red bell pepper
– 1/4 cup chopped cilantro
– 2 tbsp olive oil
– 1 tsp cumin
– Salt and pepper to taste
– 4 large flour tortillas
– Hummus (store-bought or homemade)
Instructions:
1. In a pan, heat the olive oil over medium-high heat. Add the cumin and cook for 1 minute.
2. Add the cooked lentils and stir to combine. Cook for 2-3 minutes until heated through.
3. Warm the tortillas by wrapping them in a damp paper towel and microwaving for 20 seconds.
4. Assemble the wraps by spreading hummus on each tortilla, followed by the lentil mixture, mashed avocado, red bell pepper, and cilantro.
5. Serve immediately and enjoy!
Cooking Time: 10-12 minutes
Lentil and Chickpea Curry
This hearty curry recipe combines the comforting flavors of lentils and chickpeas with aromatic spices, perfect for a quick and satisfying meal.
Ingredients:
– 1 cup dried green or brown lentils, rinsed and drained
– 1 can (14.5 oz) chickpeas, drained and rinsed
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon curry powder
– 1/2 teaspoon turmeric
– 1/4 teaspoon cayenne pepper (optional)
– 1 can (14 oz) diced tomatoes
– 2 cups vegetable broth
– Salt and pepper, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. In a large pot, sauté onions and garlic until softened.
2. Add lentils, chickpeas, cumin, curry powder, turmeric, and cayenne pepper (if using). Cook 1 minute.
3. Stir in diced tomatoes and vegetable broth. Bring to a boil, then reduce heat and simmer for 30-40 minutes or until lentils are tender.
4. Season with salt and pepper to taste.
5. Garnish with fresh cilantro leaves.
6. Serve hot over rice or with naan bread.
Cooking Time: 35-45 minutes
Lentil and Zucchini Fritters
These crispy fritters are a great way to get your daily dose of protein, fiber, and vitamins. Perfect as a snack or side dish, they’re also vegan-friendly!
Ingredients:
– 1 cup cooked lentils
– 1 medium zucchini, finely chopped
– 1/2 cup all-purpose flour
– 1/4 cup breadcrumbs
– 1 egg replacement (such as flaxseed or chia seed gel)
– 1/4 teaspoon salt
– 1/4 teaspoon black pepper
– Vegetable oil for frying
Instructions:
1. Preheat the oven to 375°F (190°C).
2. In a bowl, combine cooked lentils, chopped zucchini, flour, breadcrumbs, egg replacement, salt, and pepper. Mix well.
3. Using your hands, shape the mixture into small patties.
4. Heat about 1/2 inch (1 cm) of vegetable oil in a non-stick skillet over medium heat. Fry the fritters for 3-4 minutes on each side, until golden brown.
5. Drain the fritters on paper towels and serve warm.
Cooking Time: 15-20 minutes
Lentil and Carrot Soup
A hearty and nutritious soup perfect for a cozy evening or a quick lunch, this Lentil and Carrot Soup is a flavorful blend of red lentils, carrots, and aromatic spices.
Ingredients:
– 1 cup dried red lentils
– 2 medium carrots, chopped
– 1 onion, chopped
– 3 cloves garlic, minced
– 4 cups vegetable broth
– 1 teaspoon ground cumin
– 1/2 teaspoon paprika
– Salt and pepper to taste
– Optional: lemon wedges for serving
Instructions:
1. In a large pot, sauté the onion and garlic until softened.
2. Add the chopped carrots and cook for an additional 5 minutes.
3. Add the lentils, vegetable broth, cumin, paprika, salt, and pepper. Bring to a boil, then reduce heat and simmer for 30-40 minutes or until the lentils are tender.
4. Serve hot, garnished with lemon wedges if desired.
Cooking Time: 45-50 minutes
Lentil and Eggplant Moussaka
Lentil and Eggplant Moussaka: A Mediterranean Twist on a Classic Recipe
This vegetarian take on the classic Greek dish combines the hearty flavors of lentils and eggplant with creamy bechamel sauce. The result is a rich and satisfying vegetarian main course perfect for any occasion.
Ingredients:
– 1 large eggplant, sliced into 1/2-inch thick rounds
– 1 cup brown or green lentils, rinsed and drained
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 cup tomato puree
– 1 tsp dried oregano
– Salt and pepper to taste
– 1 cup bechamel sauce (see below)
– 1 cup grated mozzarella cheese
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large pot, cook lentils according to package instructions.
3. In a separate pan, sauté eggplant and onion until tender. Add garlic, tomato puree, oregano, salt, and pepper. Simmer for 10 minutes.
4. Assemble the moussaka by layering cooked lentils, eggplant mixture, and bechamel sauce in a baking dish.
5. Top with mozzarella cheese and bake for 25-30 minutes or until golden brown.
Bechamel Sauce:
– 2 tbsp butter
– 2 tbsp all-purpose flour
– 1 cup milk
– Salt to taste
Combine butter and flour, whisking until smooth. Gradually add milk, whisking until thickened. Season with salt.
Cooking Time: 40-45 minutes
Lentil and Beetroot Salad
A flavorful and nutritious salad that combines the earthy sweetness of beetroot with the comforting warmth of lentils, perfect for a quick and easy lunch or dinner.
Ingredients:
– 1 cup brown or green lentils, rinsed and drained
– 2 medium beetroot, peeled and diced
– 2 cloves garlic, minced
– 2 tablespoons olive oil
– 1 tablespoon apple cider vinegar
– Salt and pepper to taste
– Fresh parsley leaves for garnish (optional)
Instructions:
1. Cook the lentils according to package instructions until tender. Drain and set aside.
2. In a large pan, heat the olive oil over medium heat. Add the diced beetroot and cook for 20-25 minutes or until tender.
3. Add the minced garlic to the pan and cook for an additional minute.
4. In a large bowl, combine the cooked lentils, roasted beetroot, and apple cider vinegar. Season with salt and pepper to taste.
5. Garnish with fresh parsley leaves if desired.
6. Serve warm or at room temperature.
Cooking Time: 35-40 minutes
Lentil and Pumpkin Stew
This stew is a perfect blend of comforting and nutritious, with the creamy texture of cooked lentils and pumpkin. It’s an excellent way to warm up on a chilly winter day.
Ingredients:
– 1 cup dried green or brown lentils, rinsed and drained
– 2 cups water
– 1 small pumpkin (about 2 lbs), peeled and cubed
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika
– Salt and pepper, to taste
– Fresh cilantro leaves, for garnish (optional)
Instructions:
1. In a large pot, combine lentils and water. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until the lentils are tender.
2. Add pumpkin, onions, garlic, cumin, smoked paprika, salt, and pepper to the pot. Stir well.
3. Continue to simmer for an additional 15-20 minutes or until the pumpkin is tender.
4. Taste and adjust seasoning as needed.
5. Serve hot, garnished with fresh cilantro leaves if desired.
Cooking Time: About 45-50 minutes
Summary
Get ready to spice up your meals with these 18 delicious vegan lentil recipes! From creamy soups to hearty stews, and from flavorful curries to satisfying salads, there’s something for everyone. Try making Spicy Red Lentil Curry, Creamy Coconut Lentil Soup, or Moroccan Lentil Stew. For a change of pace, make Vegan Lentil Meatballs, Lentil and Sweet Potato Tacos, or Lentil and Mushroom Burgers. Whether you’re in the mood for comfort food or something quick and easy, these lentil recipes are sure to please even the pickiest eaters.
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