Cooking with lentils - 77 recipes
Discover delectable lentil recipes. Whether your looking for a vegetarian main or a low fat side we have a lentil recipes to add to your cooking arsenol!
Top rated Lentils recipes
Blackened Chicken and Creole Lentils
By mirelsonp
1. reheat oven to 350 degrees F
- For the lentils:
- 8 skinless chicken breasts or thighs
- 1/4 cup Cajun spice blend (or make blend below)
- 2 Tbsp. canola oil
- 2 Tbsp. canola oil
- 1 cup thinly sliced onion
- 2 cups thinly sliced mushrooms
- 1 Tbsp. tomato paste
- 2 tsp. Cajun spice blend (or use blend below)
- 1 cup chicken stock
- 2 cups cooked or canned green lentils, drained and rinsed
- 1 Tbsp. unsalted butter
- 1 Tbsp. lemon juice
- 3 Tbsp. chopped parsley
- Salt and ground black pepper, to taste
- Cajun Spice mix:
- 4 tsp. dried oregano
- 4 tsp. dried thyme
- 4 tsp. garlic powder
- 2 tsp. onion powder
- 2 tsp. ground black pepper
- 2 tsp. ground white pepper
- 2 tsp. ground paprika
- 1 tsp. kosher or coarse salt
- 1/2 tsp. ground cayenne pepper
Lentil, Zucchini and Tomato Tart with Feta and Dill
By mirelsonp
Note: Make individual-sized tarts by cutting puff pastry into squares
- 1 pkg puff pastry, pre-rolled sheet 10x11 inches
- 2 Tbsp. canola oil
- 2 small zucchini sliced
- 2 garlic cloves, minced
- pinch sea salt and ground black pepper
- 3/4 cup cooked split red lentils, rinsed and drained
- 1/2 cup feta cheese, crumbled
- 4 green onions, light green and white parts only, thinly sliced
- 1 Tbsp. mayonnaise
- 1 Tbsp. finely chopped fresh dill
- 1 Tbsp. lemon zest
- 1/4 tsp. ground black pepper
- 1 cup cherry tomatoes, yellow and red, cut in half
- Extra virgin olive oil, for garnish
- Chopped fresh dill, for garnish
- Sea salt and ground black pepper, for garnish
Soup - Spiced Red Lentil, Tomato, and Kale Soup
By BlueSchmoo
Chili powder, cumin, coriander, smoked paprika, and cayenne pepper create a downright irresistible flavorful broth ...
- 1 teaspoon coconut oil (or other oil)
- 2 large garlic cloves, minced
- 1 sweet onion, diced
- 3 celery stalks, diced
- 1 bay leaf
- 1 & 1/4 teaspoon ground cumin
- 2 teaspoons chili powder
- 1/2 teaspoon ground coriander
- 1/4 - 1/2 teaspopon smoked sweet paprika, or to taste
- 1/8 teaspoon cayenne pepper, or to taste
- 14 ounce can tomatoes, diced
- 5 - 6 cups vegetable broth, more if desired
- 1 cup red lentils, rinsed and drained
- Fine grain sea salt and pepper, to taste
- 2 handfuls torn kale leaves or spinach
Lentil and Basil Pesto Pasta
By mirelsonp
1. In the bowl of food processor, add basil, garlic, pine nuts lentils, and lemon juice
- For the Pesto:
- 1 cup packed fresh basil leaves (reserve a few leaves for garnish)
- 1 garlic clove
- 1/4 cup toasted pine nuts
- 1/2 cup cooked or canned green lentils, drained and rinsed
- 3 Tbsp. lemon juice
- 1/3 cup canola oil
- 1/2 cup grated Parmesan cheese
- Salt and ground black pepper, to taste
- For the Pasta:
- 3 1/2 cups dry farfalle (bowtie) or other pasta
- 2 Tbsp canola oil
- 1 cup cherry tomatoes, halved
- 1/2 cup cooked or canned green lentils, rinsed and drained
- Salt and ground black pepper, to taste
- Extra Virgin Olive oil, for garnish
- Parmesan cheese, for garnish
Easy Taco Casserole
By á-24940
Taco casserole is easy to make and your family will love it! A great recipe for making ahead for a quick weeknight...
- 1 pound lean ground beef
- 1 can Ranch Style beans
- 1 10-12 ounce bag tortilla chips, crushed
- 1 can Ro-tel tomatoes
- 1 small onion, chopped
- 2 cups shredded cheddar cheese, divided
- 1 package taco seasoning
- 1 can cream of chicken soup
- 1/2 cup water
- Sour cream and salsa for serving
Roasted Corn and Lentil Salad with Grilled Prawns
By mirelsonp
1. Preheat oven to 350 degrees F
- For the Vinaigrette:
- 1/2 cup extra virgin olive oil
- 4 Green onions, white and light green parts only, chopped
- 1/2 cup parsley
- 1/2 cup cilantro
- 1/2 Cup basil
- 2 garlic cloves
- 2 limes, zest and juice
- 1 Tbsp. maple syrup
- 1/2 tsp. sea salt
- 1/4 tsp. ground black pepper
- For the Salad:
- 18 large prawns, thawed, deveined, and rinsed
- 2 cups raw corn off the cob, or frozen and thawed
- 2 Tbsp. canola oil
- 1 tsp. chili powder
- 2 cups cooked black(Beluga), or green lentils, rinsed and drained
- 1 red pepper, diced
- 2 small cucumbers, diced
- 1 cup cherry tomatoes, cut in half
- 1/2 red onion, finely diced
- 1 Tbsp. canola oil
- Sea salt and ground black pepper, to taste
Red Lentil Soup
By á-109147
1) Chop onion and carrots 2) Saute onions, garlic and carrots in the olive oil over medium heat for about 5 minu
- 1 1/2 cups red lentils soaked
- 1 yellow onion
- 4 tsp garlic
- 2 carrots
- 3 TBSP olive oil
- 15 oz can diced tomatoes
- 3 tsp cumin
- 2 tsp paprika
- 1/4 tsp cayenne
- 1/2 tsp kosher salt
- Pinch cracked black pepper
- 1 qt vegetable broth
- 1/3 cup sliced almonds toasted
- 1 lemon
- Fresh cilantro for garnish
Copycat Amy's Lentil Soup
By á-29897
- Make sure to mince the vegetables, not dice
- 1 Tbsp. olive oil
- 2 medium carrots, minced
- 3 stalks of celery (leaves too!), minced
- 1/2 yellow onion, minced
- 3 cloves of garlic, minced
- 1 15 oz. can of stewed tomatoes, blended
- 2 cups of vegetable broth
- 2 cups of water
- 1/2 medium sweet potato, minced
- 2 tsp. pink himalayan salt
- 3/4 tsp. ground cumin
- 1 large bay leaf
- 2 Tbsp. balsamic vinegar
- 2 1/2 cups red lentils
- 1 tsp. fresh thyme, chopped
- 1 tsp. fresh oregano, chopped
Hearty Lentil & Mushroom Shepherd's Pie
By vegielover
Have fun with this. Use different veggies, use sweet potatoes instead of white, make in individual ramekins
- 8 large or 10 medium Yukon Gold potatoes
- 2 tablespoons vegan buttery spread
- 1/2 cup rice milk or other non-dairy milk
- Salt, to taste, if desired
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 6 ounces cremini or baby bella mushrooms, diced small
- 2 (15-ounce) cans lentils, lightly drained
- 2 tablespoons dry red wine, optional
- 1 to 2 tablespoons low-sodium soy sauce or Bragg's Liquid Aminos
- 2 to 3 teaspoons seasoning blend
- 1/2 teaspoons dried thyme
- 3 tablespoons cornstarch or arrowroot
- 8 to 10 ounces baby spinach or arugula leaves
- Freshly ground pepper, to taste
- 1 cup bread crumbs or ground nuts
Quick & Easy Pressure Cooker Chicken, Lentil & Bacon Stew with Carrots
By á-45363
A rich and hearty chicken and lentil stew made in just 30 minutes using your pressure cooker
- 2 tablespoons extra-virgin olive oil, plus more for serving
- 8 ounces slab bacon or pancetta, cut into 1/2-inch lardons
- 1 medium onion, diced (about 1 cup)
- 2 medium carrots, peeled and roughly chopped
- 8 ounces dried French lentils, such as Le Puy
- 12 sprigs parsley, leaves roughly chopped, stems tied together with a piece of kitchen twine
- 2 bay leaves
- 2 1/2 pounds bone-in, skin-on chicken pieces (a mix of thighs and drumsticks for best texture, though breasts will work as well)
- 1 quart homemade or store-bought low-sodium chicken stock
- Kosher salt and freshly ground black pepper
- 2 teaspoons sherry vinegar, plus more to taste
More Lentils recipes
-
Kung Pao Lentils
- LENTILS:
- 1/2 cup dry brown lentils washed and drained
- 1 1/2 cups water
- A generous pinch of salt
- SAUCE:
- 2 to 3 tablespoons soy sauce
- 2 tablespoons rice wine vinegar
- 1 tablespoon dry sherry or rice wine
- 1 teaspoon hoisin sauce or use more soy sauce
- 1 teaspoon toasted sesame oil
- 2 to 3 teaspoons raw sugar or use 1 to 2 tablespoons maple syrup or other sweetener
- A generous dash of lime zest 1/4 teaspoon
- 2 teaspoons cornstarch
- 3 tablespoons water
- VEGETABLES:
- 2 teaspoons grapeseed oil or other neutral oil
- 1/2 cup white or red onion, chopped
- 4 dried red chilies like arbol or red chinese broken into halfs (or use red pepper flakes to taste)
- 3 tablespoons cashews or peanuts
- 3 cloves garlic, minced
- 1 inch knob ginger, minced
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 3/4 cup celery, chopped
- Lemon juice and black pepper for garnish
-
Balsamic Eggplant with Lentils and...
- For the Eggplant:
- 1/2 cup balsamic vinegar
- 2 Tbsp. canola oil
- 1 Tbsp. whole grain mustard
- 2 Tbsp. honey
- 1/2 tsp. red pepper flakes
- 1/4 tsp. salt
- 1 eggplant, cut into 1/4-inch slices
- For the lentils and base:
- 3/4 cup cooked black (Beluga) or green lentils
- 1/2 cup toasted pecans or walnuts, roughly chopped (reserve some for garnish)
- 1 Tbsp. balsamic vinegar
- 1 Tbsp. canola oil
- 1 tsp. chopped thyme
- 1 tsp. minced shallot
- 2 cups thinly sliced baby spinach or baby arugula
- 1/2 cup crumbled goat cheese, for garnish
- 2 Tbsp. balsamic reduction, for garnish (optional)
-
Roasted Eggplant and Lentil Soup
- One 1 1/4-pound eggplant, quartered lengthwise
- 2 tablespoons extra-virgin olive oil
- Salt and freshly ground black pepper
- 1 cup French green lentils (5 1/2 ounces)
- 14 large sage leaves
- 2 cups chicken stock or low-sodium broth
- 1 cup 1 percent milk
- 1 tablespoon fresh lemon juice
-
Sausage, Kale & Lentil Soup
- 2 quarts chicken stock
- 1 can petit cut tomatoes
- 1 white onion, chopped
- 2 carrots, chopped
- 3 celery stalks, chopped
- 1 clove fresh garlic, minced
- 1 Tbsp dried thyme
- 4 Italian sausage links
- 1/4 tsp red pepper flakes (optional)
- 1 small bunch kale, chopped
- 2 Tbs. tomato paste
- kosher salt & pepper
- 1 small bag dried lentils (red or green)
- (optional) Garnish of fresh Parmesan cheese
-
Lentil Soup - Vegetarian
- 2 -3 Tablespoons Olive oil
- 1 3/4 C Lentils
- 3 Celery Sticks cut up
- 1 1/2 C Baby Carrots, but in half
- 3/4 C sliced or chopped onion
- 1 Clove of garlic minced
- 1/2 tsp. thyme
- 1/4 tsp. ground red pepper
- 1 Can (14 oz) dices tomatoes
- pepper
- 48 oz. Vegetable Stock
- Splash of red wine
-
Slow Cooker Chicken Lentil Soup
- 1 pound dried lentils
- 1 pound boneless, skinless chicken breasts
- 1 (15 oz) can diced tomatoes
- 1 yellow onion, diced
- 4 cloves garlic, minced
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 and 1/2 teaspoons dried oregano
- 1 and 1/2 teaspoons chili powder
- 1 and 1/2 teaspoons smoked paprika
- 2 and 1/2 teaspoons ground cumin
- 1/2 - 1 teaspoon salt
- Cayenne, if desired*
- 7 and 1/2 cups chicken stock
- Green onions, for topping
- Cilantro, for topping
- Non fat plain greek yogurt, for topping
-
Farro Lentil Soup
- 2 Tbls. extra virgin olive oil
- 2 large yellow onions chopped
- 1 cup cubed squash or sweet potato
- sea salt
- 1 1/2 Tbls. Madras curry powder
- 2/3 cup farro
- 1 3/4 cups green or black lentils
- 6-7 cups vegetable broth
- 1 cup Greek-style yogurt
- Juice and zest of 1/2 lemon
-
Lentils with Rice
- 1 cup of dried lentils
- 2 tbs. sun dried tomatoes – diced
- 1/2 large onion – diced
- 4 cloves garlic – chopped
- 1/2 cup Italian parsley – chopped
- 1 long hot pepper – chopped
- 1 1/2 cups water plus tsp. of Vegeta powdered chicken stock
- 1/4 cup ketchup
- 2 tbs. balsamic vinegar
- 1/2 tsp. salt
- 2 tbs. olive oil - plus more for drizzling
- 1 vine ripe tomato – diced
- 1 1/2 cups uncooked rice
-
Crock Pot Lentil Vegetable Barley...
- 1/2 large onion or one small onion, diced
- 1 green bell pepper, diced
- 2 medium summer squash (or zucchini), halved lengthwise and sliced thinly
- 1 C carrots, thinly sliced
- 1/2 C red lentils
- 1/2 C yellow split peas
- 1/2 C barley
- 1 can diced tomatoes
- 3 C vegetable broth (or chicken or beef), plus ~2 C extra water
- 1/2 t salt
- 1/2 t sugar
- 1/4 t black pepper
- fresh or dried basil to top (optional)
-
Daphne Oz's Lentil Salad
- 1 cup lentils
- 2 cups water
- 1 bunch chives (chopped)
- 1 garlic clove (pressed)
- 2 tablespoons olive oil
- 2 tablespoons red wine vinegar
- salt and pepper (to taste)
- red pepper (diced - optional)
- celery (diced - optional)
- carrot (diced - optional)
- shitake mushrooms
-
Red Lentil Dal
- 3 cups red lentils (masoor dal)
- 1 medium yellow or red onion, roughly chopped
- 1 cup tomatoes, canned or fresh, finely chopped
- 1/2 teaspoon cayenne pepper
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon ground turmeric
- 1 tablespoon sea salt
- 2 tablespoons vegetable oil
- 2 teaspoons cumin seeds
- 1 teaspoon black or yellow mustard seeds
- 1/2 medium red or yellow onion, finely chopped
- 15 to 20 fresh or frozen curry leaves (optional but worth seeking out)
- 1 14-oz can coconut milk
-
Lentil Soup
- 2 cloves garlic, minced or pressed
- 1 tsp dry rosemary
- 1/4 tsp pepper
- 2 cans beef broth (14 1/2 oz)
- 3 cups water
- 1 can V8 tomato juice (8oz)
- 1 lb little smokies (or other hot dog type) cut into 1/2 in. slices
- 2 TB red wine vinegar
Any burning questions? Our chefs answer!