Lentil Recipes

Lentils are a nutrition powerhouse—high in plant-based protein, fiber, and essential nutrients that support overall wellness. Their versatility makes them perfect for everything from hearty soups to fresh salads and flavorful side dishes. Dive into these lentil recipes to discover easy, delicious ways to enjoy this adaptable ingredient.

Soups

Classic Lentil Soup

Ingredients:

• ¾ teaspoon olive oil (or substitute with avocado, canola, or grapeseed oil)
• ¼ onion, chopped
• ½ clove garlic, minced
• ½ carrot, chopped
• ¾ cup mustard greens
• ¼ yellow squash, chopped
• ⅓ cup brown lentils
• 1½ cups low sodium vegetable broth
• ¼ teaspoon pepper
• ¼ teaspoon thyme
• ¾ teaspoon honey

Directions:

1. Heat oil in a large pot over medium heat.
2. Add onion and sauté until translucent, then add garlic, carrots, mustard greens, and yellow squash.
3. After stirring, add the broth, lentils, pepper, and thyme.
4. Separately, bring a pot to a boil, then reduce heat to a simmer.
5. Cover and cook until lentils are tender, about 30-40 minutes.
6. Add honey and simmer for another five minutes.
7. Taste for seasoning, then ladle into a bowl and serve.

Chicken & Lentil Soup

Ingredients:

• 1 cup water
• 1/2 can Organic Lentil Vegetable Soup (Amy’s Kitchen), Light in Sodium (7.25 oz)
• 1/2 cup frozen peas and carrots
• 3 ounces rotisserie chicken, shredded (or substitute with chicken breast)
• 1 tablespoon olive oil (or optional substitute with avocado, canola, or grapeseed oil)
• 1 1/2 tablespoons sunflower seeds
• For Brown Rice:
  • 2 tablespoons water
  • 2 tablespoons instant brown rice

Directions:

1. Prepare the rice by bringing 2 tablespoons of water and 2 tablespoons of rice to a boil in a pot on the stove. Cover and simmer for about 5 minutes or until water is absorbed.
2. Meanwhile, in a separate saucepan, combine 1 cup of water, half of the soup, frozen peas and carrots, and shredded chicken. Heat on medium-low until the soup is heated through.
3. Stir in the cooked rice.
4. To serve, divide the soup into a bowl, drizzle with 1 tablespoon of olive oil, and sprinkle with sunflower seeds.

Entrées

Lentil Mushroom Pasta

Ingredients:

• 2 ounces whole wheat penne
• 1/4 cup cooked green lentils
• 1/2 cup marinara sauce
• 1/2 cup chopped mushrooms
• 2 tbsp olive oil (or substitute with avocado, canola, or grapeseed oil)
• 1/3 cup vegan cheese (optional substitute: dairy-free cheese of choice)
• Cooked Green Lentils:
  • 2 tablespoons dried green lentils
  • 3 tablespoons water

Directions:

1. Preheat oven to 350°F.
2. Cook pasta according to package directions for al dente. Drain.
3. Meanwhile, spray a pan with cooking spray and heat over medium heat. Add mushrooms and cook until shrunk, stirring frequently.
4. Add lentils and sauce: Stir in the cooked lentils and marinara sauce. Warm for 5 minutes and turn off heat.
5. Next, in a small baking dish, spread a thin layer of sauce on the bottom. Layer on pasta, sauce, and vegan cheese. Repeat the process for entire dish.
6. Once entire dish is layered, cover the baking dish with foil and bake for 20 minutes. After 20 minutes, remove the cover and bake for an additional 10 minutes.
7. Cook the green lentils by rinsing the lentils in a strainer andn combining with water in a small pot. Bring the pot to a boil over medium-high heat, then reduce heat to low to let simmer uncovered for 20 minutes. Drain any remaining water.
8. To serve – place the pasta on a plate and spread the cooked green lentils evenly on top.

Lentil Stuffed Sweet Potatoes

Ingredients:

• 1 sweet potato (or substitute with butternut squash, pumpkin, white potato, or other root vegetable)
• 1/4 cup dry lentils
• 1/2 teaspoon olive oil (or substitute with avocado, canola, or grapeseed oil)
• 1/4 small yellow onion, chopped
• 1/2 clove garlic, minced
• 1/4 cup barbecue sauce
• 1 tablespoon chopped cilantro (or substitute with dried coriander)

Directions:

1. Preheat oven to 350°F. Place the sweet potato on a baking sheet and bake for 1 hour, until tender and oozing.
2. Meanwhile, in a small pot, add 3/4 cup of water and bring to a boil. Add lentils, return to a boil, then reduce heat to simmer, cover, and cook for 15-20 minutes, or until lentils are tender. Remove from heat and set aside.
3. In the medium pan, heat 1/2 teaspoon olive oil over medium heat. Add the chopped onion and garlic, and cook for 5-7 minutes, until tender and browned. Add garlic and cook for another minute.
4. Next, add the barbecue sauce to the pan and stir until the veggies are coated. Bring to a boil, cover, and reduce to simmer for 10-12 minutes. Stir in lentils and add more water if needed.
5. Assemble the dish by slicing the sweet potato down the middle, then spooning the lentil filling into the sweet potato. Garnish with cilantro if desired and serve.

Salads & Side Dishes

Mediterranean Lentil Salad

Ingredients:

• 1/4 cup canned lentils, drained and rinsed
• 5 olives, pitted and chopped
• 1/2 cup tomatoes, chopped
• 1 cup cucumber, chopped
• 1/4 cup parsley, chopped (or substitute with dried parsley)
• 2 teaspoons olive oil (or substitute with avocado, canola, or grapeseed oil)
• 1 teaspoon lemon juice
• 1 pinch pepper
• 1 pinch oregano
• 1 ounce feta cheese (or substitute with goat cheese, queso fresco, halloumi, or a plant-based cheese alternative)

Directions:

1. Add the lentils, olives, tomatoes, cucumbers, and parsley to a bowl.
2. Whisk together the olive oil, lemon juice, pepper, and oregano.
3. Pour the dressing over the salad and toss to combine.
4. Crumble the feta on top and serve.

Carrot, Beet, & Lentil Salad

Ingredients:

• 1/4 pound carrots, cut lengthwise (about 1 medium carrot)
• 1 beet, cut into wedges
• 1/2 tablespoon olive oil (or substitute with avocado, canola, or grapeseed oil)
• 1/2 teaspoon fennel seeds
• 1/2 cup French lentils, rinsed
• 1 cup vegetable broth
• 1/4 cup plain low-fat yogurt
• 1/4 cup ricotta (or substitute with cottage cheese, goat cheese, feta, or plant-based cheese alternative)
• 1/2 tablespoon lemon juice
• 2 tablespoons roasted pistachios

Directions:

1. Preheat oven to 400°F. Toss the carrots with beets, olive oil, and fennel seeds in a small bowl then place on a baking sheet and roast for about 35 minutes, or until fork-tender.
2. Meanwhile, add lentils and vegetable broth to a pot. Bring to a boil, reduce to a simmer, and cook for 25-30 minutes, or until lentils are tender.
3. Prepare yogurt dressing by whisking together the yogurt, ricotta, and lemon juice then setting aside.
4. Arrange the lentils on the base of a plate, then top with the roasted carrots and beets. Drizzle the yogurt dressing over the top and sprinkle with roasted pistachios. Enjoy!

Lentils & Potatoes with Curry

Ingredients:

• 1/4 cup lentils
• 7/8 cup low sodium vegetable broth (~3/4 cup plus 2 tablespoons)
• 3/4 teaspoon curry powder
• 1/2 russet potato, peeled and quartered
• 1 dash salt
• 1 dash pepper

Directions:

1. In a large pot, bring the lentils, curry powder, and vegetable broth to a boil.
2. Reduce heat to simmer and cover for about 15 minutes, or until lentils start to get tender.
3. Add the quartered potatoes, cover, and return to simmer for about 10 minutes, or until the potatoes are tender. Serve warm.

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