20 Delicious Simple Lentil Recipes Healthy

Looking for a way to spice up your weeknight dinners with something both nutritious and delicious? Lentils are the unsung heroes of the kitchen—packed with protein, fiber, and versatility. Whether you’re craving a cozy bowl of soup, a hearty salad, or a flavorful curry, our roundup of 20 Delicious Simple Lentil Recipes has something for every taste. Dive in and discover your next favorite meal!

Spicy Red Lentil Soup

Warm up your kitchen with this hearty Spicy Red Lentil Soup, a bowl full of comfort that’s as nutritious as it is flavorful.

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper
• 1 cup red lentils, rinsed
• 4 cups vegetable broth
• 1 can (14.5 oz) diced tomatoes
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions

1. Heat olive oil in a large pot over medium heat. Add onion and garlic, sautéing until soft, about 5 minutes.
2. Stir in cumin, smoked paprika, and cayenne pepper, cooking for another minute until fragrant.
3. Add red lentils, vegetable broth, and diced tomatoes. Bring to a boil, then reduce heat to simmer. Cover and cook for 20 minutes, or until lentils are tender.
4. Season with salt and pepper to taste. Serve hot, garnished with fresh cilantro.

The magic of this soup lies in the smoky depth from the paprika paired with the gentle heat of cayenne, creating layers of flavor in every spoonful.

Tip: For an extra creamy texture, blend half the soup before serving.

Easy Lentil Curry

Warm up your kitchen with this comforting Easy Lentil Curry, a dish that’s as nourishing as it is flavorful, perfect for a cozy weeknight dinner.

Ingredients

• 1 cup dried green or brown lentils, rinsed
• 2 tbsp olive oil
• 1 medium onion, finely chopped
• 2 garlic cloves, minced
• 1 tbsp grated fresh ginger
• 1 tbsp curry powder
• 1 tsp ground cumin
• 1/2 tsp turmeric
• 1/4 tsp cayenne pepper
• 1 can (14.5 oz) diced tomatoes
• 1 can (13.5 oz) coconut milk
• 2 cups vegetable broth
• 1/2 tsp salt
• Fresh cilantro, for garnish

Instructions

1. In a large pot, heat the olive oil over medium heat. Add the onion and cook until soft, about 5 minutes.
2. Stir in the garlic, ginger, curry powder, cumin, turmeric, and cayenne pepper. Cook for 1 minute until fragrant.
3. Add the lentils, diced tomatoes, coconut milk, and vegetable broth. Bring to a boil, then reduce heat to low. Cover and simmer for 25 minutes, or until the lentils are tender.
4. Stir in the salt. Taste and adjust seasoning if necessary.
5. Serve hot, garnished with fresh cilantro.

This curry stands out with its creamy coconut milk base, perfectly balancing the earthy lentils and warm spices for a dish that’s both hearty and aromatic.

Tip: For an extra layer of flavor, toast the spices in the oil before adding the onions.

Simple Lentil Salad

This Simple Lentil Salad is a breeze to whip up and packs a punch of protein and fiber, making it a perfect light lunch or hearty side.

Ingredients

• 1 cup dried green lentils, rinsed
• 3 cups water
• 1/2 cup diced red onion
• 1/2 cup chopped fresh parsley
• 1/4 cup olive oil
• 2 tbsp lemon juice
• 1 tsp salt
• 1/2 tsp ground black pepper
• 1/2 tsp cumin

Instructions

1. In a medium saucepan, combine the lentils and water. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes until lentils are tender but not mushy. Drain any excess water and let cool.
2. In a large bowl, whisk together the olive oil, lemon juice, salt, black pepper, and cumin.
3. Add the cooled lentils, red onion, and parsley to the bowl with the dressing. Toss gently to combine.
4. Let the salad sit for at least 10 minutes before serving to allow the flavors to meld.

The cumin and lemon juice in this salad create a bright, earthy flavor that’s unexpectedly addictive. It’s the kind of dish that gets better the longer it sits, making it ideal for meal prep.

Tip: For an extra crunch, sprinkle some toasted almonds or walnuts on top before serving.

Lentil and Vegetable Stir Fry

This Lentil and Vegetable Stir Fry is a hearty, flavorful dish that comes together in just 30 minutes, perfect for a busy weeknight dinner.

Ingredients

• 1 cup dried green lentils, rinsed
• 2 tbsp olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 red bell pepper, sliced
• 1 cup broccoli florets
• 1 carrot, julienned
• 2 tbsp soy sauce
• 1 tbsp maple syrup
• 1 tsp ground cumin
• 1/2 tsp red pepper flakes
• Salt and pepper to taste

Instructions

1. In a medium saucepan, cook the lentils according to package instructions until tender, about 20 minutes. Drain and set aside.
2. Heat olive oil in a large skillet over medium heat. Add the onion and garlic, sautéing until fragrant, about 2 minutes.
3. Add the red bell pepper, broccoli, and carrot to the skillet. Stir fry for 5-7 minutes, until vegetables are tender-crisp.
4. Stir in the cooked lentils, soy sauce, maple syrup, cumin, and red pepper flakes. Cook for another 2-3 minutes, allowing the flavors to meld. Season with salt and pepper to taste.

The combination of sweet maple syrup and spicy red pepper flakes gives this stir fry a uniquely balanced flavor that’s sure to impress.

Tip: For an extra crunch, sprinkle with toasted sesame seeds before serving.

Quick Lentil Tacos

These Quick Lentil Tacos are a hearty, flavorful twist on taco night that come together in a flash, perfect for those busy weeknights when you’re craving something wholesome and delicious.

Ingredients

• 1 cup dried green lentils, rinsed
• 2 cups water
• 1 tablespoon olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tablespoon taco seasoning
• 1/2 teaspoon salt
• 8 small corn tortillas
• 1 cup shredded lettuce
• 1/2 cup diced tomatoes
• 1/4 cup chopped cilantro
• 1/2 cup crumbled feta cheese
• 1 avocado, sliced
• Lime wedges, for serving

Instructions

1. In a medium saucepan, combine the lentils and water. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes until lentils are tender. Drain any excess water.
2. Heat the olive oil in a large skillet over medium heat. Add the onion and cook for 3 minutes until softened. Stir in the garlic and cook for 1 minute more.
3. Add the cooked lentils, taco seasoning, and salt to the skillet. Cook for 2 minutes, stirring frequently, until everything is well combined and heated through.
4. Warm the tortillas according to package instructions.
5. To assemble the tacos, spoon the lentil mixture onto each tortilla. Top with shredded lettuce, diced tomatoes, cilantro, feta cheese, and avocado slices. Serve with lime wedges on the side.

The combination of creamy avocado and tangy feta cheese elevates these lentil tacos beyond the ordinary, making them a standout meal that’s both satisfying and packed with flavor.

Tip: For an extra kick, drizzle your tacos with a little hot sauce or sprinkle with red pepper flakes before serving.

Lentil Soup with Spinach

Warm up your kitchen with this hearty Lentil Soup with Spinach, a comforting bowl that’s as nutritious as it is delicious.

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 cup dried green lentils, rinsed
• 4 cups vegetable broth
• 1 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 cups fresh spinach, chopped
• 1 tablespoon lemon juice

Instructions

1. Heat the olive oil in a large pot over medium heat. Add the onion and garlic, sautéing until soft, about 5 minutes.
2. Stir in the lentils, vegetable broth, cumin, salt, and pepper. Bring to a boil, then reduce heat to low and simmer, covered, for 25 minutes or until lentils are tender.
3. Add the spinach and lemon juice, stirring until the spinach wilts, about 2 minutes.
4. Serve hot, garnished with an extra drizzle of olive oil if desired.

The lemon juice adds a bright finish to this earthy soup, making each spoonful a delightful contrast of flavors.

Tip: For a thicker soup, blend half of it before adding the spinach for a creamy texture with whole lentils.

Garlic Lentil Stew

Warm up your kitchen with this hearty Garlic Lentil Stew, a comforting bowl that’s packed with flavor and ready in under an hour.

Ingredients

• 2 tablespoons olive oil
• 1 large onion, diced
• 4 garlic cloves, minced
• 1 cup dried green lentils, rinsed
• 4 cups vegetable broth
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 bay leaf
• 2 cups baby spinach
• 1 tablespoon lemon juice

Instructions

1. Heat the olive oil in a large pot over medium heat. Add the onion and cook for 5 minutes until softened.
2. Stir in the garlic and cook for 1 minute until fragrant.
3. Add the lentils, vegetable broth, cumin, smoked paprika, salt, black pepper, and bay leaf. Bring to a boil, then reduce heat to low and simmer for 25 minutes, or until the lentils are tender.
4. Remove the bay leaf and stir in the baby spinach and lemon juice. Cook for another 2 minutes until the spinach is wilted.

The magic of this stew lies in the smoky depth from the paprika paired with the bright pop of lemon at the end—simple ingredients creating layers of flavor.

Tip: For a thicker stew, mash a portion of the lentils with the back of a spoon before adding the spinach.

Lentil and Rice Casserole

Warm up your kitchen with this hearty Lentil and Rice Casserole, a one-pot wonder that’s as nutritious as it is comforting.

Ingredients

• 1 cup green lentils, rinsed
• 1 cup long-grain white rice
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 carrot, diced
• 1 celery stalk, diced
• 4 cups vegetable broth
• 1 tbsp olive oil
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• Salt and pepper to taste
• 1/4 cup chopped fresh parsley for garnish

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a large oven-proof skillet or casserole dish, heat 1 tbsp olive oil over medium heat. Add the onion, garlic, carrot, and celery, sautéing until soft, about 5 minutes.
3. Stir in 1 tsp ground cumin and 1/2 tsp smoked paprika, cooking for another minute until fragrant.
4. Add the lentils and rice, stirring to coat with the spices and vegetables.
5. Pour in 4 cups vegetable broth, season with salt and pepper to taste, and bring to a simmer.
6. Cover and transfer to the oven. Bake for 45 minutes, or until the lentils and rice are tender and the liquid is absorbed.
7. Remove from the oven, let stand for 5 minutes, then fluff with a fork and garnish with 1/4 cup chopped fresh parsley.

The smoked paprika and cumin lend a subtle smokiness and warmth to this casserole, making it a standout dish that’s perfect for meal prep or a cozy dinner.

Tip: For an extra layer of flavor, toast the rice and lentils in the skillet before adding the broth to deepen their nutty taste.

Simple Lentil Burgers

These Simple Lentil Burgers are a hearty, plant-based delight that even meat-lovers will crave, packed with flavor and a satisfying texture.

Ingredients

• 1 cup dried green lentils, rinsed
• 2 cups water
• 1 tbsp olive oil
• 1 small onion, finely diced
• 2 garlic cloves, minced
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup breadcrumbs
• 1 large egg, beaten
• 2 tbsp chopped fresh parsley

Instructions

1. In a medium saucepan, combine the lentils and water. Bring to a boil, then reduce heat to low, cover, and simmer for 25 minutes until lentils are tender. Drain any excess water and let cool slightly.
2. Heat the olive oil in a skillet over medium heat. Add the onion and garlic, sautéing for 5 minutes until soft. Stir in the cumin, smoked paprika, salt, and black pepper, cooking for 1 minute until fragrant.
3. In a large bowl, mash the cooked lentils slightly with a fork. Add the sautéed onion mixture, breadcrumbs, beaten egg, and chopped parsley. Mix until well combined.
4. Form the mixture into 4 equal patties. Heat a clean skillet over medium heat with a bit of olive oil. Cook the patties for 4-5 minutes on each side until golden and crispy.

The secret to these burgers’ irresistible texture? A slight mash of the lentils keeps them tender inside while the breadcrumbs create a crispy exterior.

Tip: For a vegan version, substitute the egg with a flax egg (1 tbsp ground flaxseed mixed with 3 tbsp water, let sit for 5 minutes).

Lentil and Tomato Pasta

Warm up your evening with this hearty Lentil and Tomato Pasta, a comforting dish that combines the richness of lentils with the tangy sweetness of tomatoes.

Ingredients

• 1 cup dried lentils, rinsed
• 8 oz pasta of your choice
• 2 tbsp olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp dried oregano
• 1/4 tsp red pepper flakes
• 2 cups vegetable broth
• Fresh parsley, chopped (for garnish)

Instructions

1. In a large pot, heat 2 tbsp olive oil over medium heat. Add the diced onion and minced garlic, sautéing until soft and fragrant, about 5 minutes.
2. Stir in the rinsed lentils, 1 can diced tomatoes, 1 tsp salt, 1/2 tsp black pepper, 1/2 tsp dried oregano, and 1/4 tsp red pepper flakes. Cook for 2 minutes, stirring occasionally.
3. Pour in 2 cups vegetable broth and bring to a boil. Reduce heat to low, cover, and simmer for 20 minutes, or until the lentils are tender.
4. Meanwhile, cook the pasta according to package instructions until al dente. Drain and set aside.
5. Once the lentils are cooked, add the cooked pasta to the pot and stir to combine. Cook for an additional 2 minutes to allow the flavors to meld.
6. Garnish with fresh chopped parsley before serving.

The magic of this dish lies in the way the lentils absorb the tomato and herb flavors, creating a sauce that clings perfectly to every strand of pasta.

Tip: For an extra layer of flavor, try stirring in a handful of grated Parmesan cheese just before serving.

Easy Lentil Dal

Warm up your kitchen with this comforting Easy Lentil Dal, a hearty dish that’s as nutritious as it is delicious.

Ingredients

• 1 cup dried red lentils, rinsed and drained
• 3 cups water
• 1 tbsp olive oil
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 1 tsp ground cumin
• 1 tsp ground turmeric
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp lemon juice
• Fresh cilantro for garnish

Instructions

1. In a medium saucepan, combine the lentils and water. Bring to a boil over high heat, then reduce to a simmer and cook uncovered for 20 minutes, stirring occasionally.
2. While the lentils cook, heat the olive oil in a small skillet over medium heat. Add the onion and garlic, sautéing until soft and translucent, about 5 minutes.
3. Stir in the cumin, turmeric, salt, and black pepper to the onion mixture, cooking for another minute until fragrant.
4. Add the spiced onion mixture to the cooked lentils, stirring well to combine. Simmer together for 5 minutes to meld the flavors.
5. Remove from heat and stir in the lemon juice. Garnish with fresh cilantro before serving.

This dal shines with its creamy texture and vibrant spices, making it a perfect weeknight meal that feels anything but ordinary.

Tip: For an extra layer of flavor, toast the cumin and turmeric in the skillet before adding them to the onions.

Lentil and Sweet Potato Curry

Warm up your kitchen with this hearty Lentil and Sweet Potato Curry, a dish that balances earthy lentils with the natural sweetness of potatoes in a fragrant coconut milk sauce.

Ingredients

• 1 tablespoon coconut oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 2 tablespoons curry powder
• 1 teaspoon ground cumin
• 1/2 teaspoon turmeric
• 1/4 teaspoon cayenne pepper
• 1 can (14 oz) coconut milk
• 1 cup dried green lentils, rinsed
• 2 medium sweet potatoes, peeled and cubed
• 2 cups vegetable broth
• 1 teaspoon salt
• 1 tablespoon lime juice
• Fresh cilantro, for garnish

Instructions

1. Heat the coconut oil in a large pot over medium heat. Add the onion and cook until soft, about 5 minutes.
2. Stir in the garlic, ginger, curry powder, cumin, turmeric, and cayenne pepper. Cook for 1 minute until fragrant.
3. Pour in the coconut milk, lentils, sweet potatoes, and vegetable broth. Bring to a boil, then reduce heat to low. Cover and simmer for 25 minutes, or until the lentils and sweet potatoes are tender.
4. Stir in the salt and lime juice. Taste and adjust seasoning if necessary.
5. Serve hot, garnished with fresh cilantro.

The magic of this curry lies in the creamy coconut milk that melds the spices into a velvety sauce, perfectly coating each bite of sweet potato and lentil.

Tip: For an extra layer of flavor, toast the curry powder in a dry pan for 30 seconds before adding it to the dish.

Simple Lentil Hummus

Dive into the creamy, earthy flavors of this Simple Lentil Hummus, a protein-packed twist on the classic that’s as easy to make as it is delicious.

Ingredients

• 1 cup cooked lentils (cooled)
• 1/4 cup tahini
• 1/4 cup fresh lemon juice
• 2 cloves garlic, minced
• 1/2 tsp ground cumin
• 1/2 tsp salt
• 3 tbsp olive oil
• 2-3 tbsp water (as needed for consistency)

Instructions

1. In a food processor, combine the cooked lentils, tahini, fresh lemon juice, minced garlic, ground cumin, and salt. Process until the mixture is smooth.
2. With the processor running, slowly drizzle in the olive oil until the hummus is creamy and well combined.
3. If the hummus is too thick, add water, one tablespoon at a time, until you reach your desired consistency.
4. Transfer the hummus to a serving bowl and drizzle with a little extra olive oil before serving.

This lentil hummus stands out with its velvety texture and a nutty depth from the tahini, making it a standout spread or dip for any gathering.

Tip: For an extra flavor boost, toast the cumin before adding it to the food processor.

Lentil and Mushroom Soup

Warm up your kitchen with this hearty Lentil and Mushroom Soup, a comforting bowl that’s as nutritious as it is delicious.

Ingredients

• 1 tbsp olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 8 oz mushrooms, sliced
• 1 cup dried green lentils, rinsed
• 4 cups vegetable broth
• 1 tsp dried thyme
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp fresh parsley, chopped

Instructions

1. Heat 1 tbsp olive oil in a large pot over medium heat. Add the diced onion and minced garlic, sautéing until soft, about 5 minutes.
2. Add the sliced mushrooms to the pot, cooking until they release their juices and start to brown, about 8 minutes.
3. Stir in the rinsed green lentils, 4 cups vegetable broth, 1 tsp dried thyme, 1/2 tsp salt, and 1/4 tsp black pepper. Bring to a boil, then reduce heat to low and simmer, covered, for 25 minutes or until lentils are tender.
4. Garnish with 2 tbsp fresh parsley before serving.

The earthy mushrooms and hearty lentils create a depth of flavor that’s beautifully balanced by the fresh parsley. It’s a simple dish that feels gourmet.

Tip: For an extra layer of flavor, try adding a splash of balsamic vinegar to the soup just before serving.

Quick Lentil Chili

Warm up your evening with this hearty Quick Lentil Chili, a fuss-free dish that packs a punch of flavor and comes together in no time.

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 bell pepper, diced
• 1 cup dried lentils, rinsed
• 1 can (15 oz) diced tomatoes
• 3 cups vegetable broth
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup corn kernels (fresh or frozen)

Instructions

1. Heat 1 tablespoon olive oil in a large pot over medium heat. Add the diced onion, minced garlic, and diced bell pepper. Cook for 5 minutes, stirring occasionally, until the vegetables are softened.
2. Stir in the rinsed lentils, diced tomatoes, and 3 cups vegetable broth. Bring to a boil, then reduce heat to low and simmer for 20 minutes.
3. Add 1 tablespoon chili powder, 1 teaspoon ground cumin, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Stir well to combine. Continue to simmer for another 10 minutes, or until the lentils are tender.
4. Mix in 1/2 cup corn kernels and cook for an additional 5 minutes until heated through.

This chili stands out with its perfect blend of spices and the unexpected sweetness from the corn, making every spoonful a delightful surprise.

Tip: For an extra kick, add a pinch of cayenne pepper with the other spices.

Lentil and Carrot Stew

Warm up your kitchen with this hearty Lentil and Carrot Stew, a comforting bowl that’s as nutritious as it is delicious.

Ingredients

• 1 tbsp olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 4 medium carrots, sliced into rounds
• 1 cup dried green lentils, rinsed
• 4 cups vegetable broth
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• Salt and pepper to taste
• 2 tbsp fresh parsley, chopped

Instructions

1. Heat olive oil in a large pot over medium heat. Add onion and garlic, sautéing until translucent, about 5 minutes.
2. Stir in carrots, lentils, vegetable broth, cumin, and smoked paprika. Bring to a boil, then reduce heat to low.
3. Cover and simmer for 25 minutes, or until lentils are tender and carrots are soft.
4. Season with salt and pepper to taste. Stir in fresh parsley before serving.

The smoked paprika adds a subtle depth to this stew, making it a standout dish that’s both simple and satisfying.

Tip: For an extra creamy texture, blend half the stew before adding the parsley.

Simple Lentil Pancakes

These Simple Lentil Pancakes are a protein-packed twist on breakfast, blending wholesome ingredients into a savory treat that’s as nourishing as it is delicious.

Ingredients

• 1 cup red lentils, soaked overnight
• 1/2 cup water
• 1/4 cup finely chopped onion
• 1 green chili, finely chopped
• 1/2 tsp cumin powder
• 1/2 tsp salt
• 2 tbsp olive oil

Instructions

1. Drain the soaked lentils and blend them with 1/2 cup water until smooth.
2. Transfer the batter to a bowl and stir in 1/4 cup finely chopped onion, 1 green chili, 1/2 tsp cumin powder, and 1/2 tsp salt.
3. Heat 1 tbsp olive oil in a non-stick pan over medium heat. Pour a ladleful of batter, spreading it gently into a circle.
4. Cook for 2-3 minutes until the edges lift easily, then flip and cook for another 2 minutes. Repeat with the remaining batter, adding more oil as needed.

These pancakes stand out with their crispy edges and soft center, offering a delightful contrast in every bite. Perfect for a lazy weekend brunch or a quick weekday breakfast.

Tip: Serve with a dollop of yogurt or your favorite chutney for an extra flavor boost.

Lentil and Kale Salad

Looking for a hearty yet healthy salad that packs a punch of flavor and nutrition? This Lentil and Kale Salad is your go-to dish, combining earthy lentils with crisp kale for a satisfying meal.

Ingredients

• 1 cup dried green lentils, rinsed
• 4 cups water
• 1 bunch kale, stems removed and leaves chopped
• 1/4 cup olive oil
• 2 tbsp lemon juice
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp garlic powder
• 1/4 cup crumbled feta cheese
• 1/4 cup dried cranberries

Instructions

1. In a medium saucepan, combine the lentils and water. Bring to a boil, then reduce heat to low and simmer for 20 minutes until lentils are tender but not mushy. Drain any excess water and let cool.
2. In a large bowl, massage the kale with olive oil, lemon juice, salt, black pepper, and garlic powder until the leaves are softened and bright green, about 2 minutes.
3. Add the cooled lentils to the kale mixture, tossing gently to combine.
4. Sprinkle with feta cheese and dried cranberries before serving.

The magic of this salad lies in the contrast between the creamy feta and the tangy cranberries, creating a symphony of flavors in every bite.

Tip: For an extra crunch, toast some walnuts or almonds and sprinkle them on top before serving.

Easy Lentil Meatballs

These Easy Lentil Meatballs are a hearty, plant-based twist on a classic, packed with flavor and perfect for a cozy weeknight dinner.

Ingredients

• 1 cup cooked lentils, drained
• 1/2 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1 large egg, beaten
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. In a large bowl, mash the cooked lentils with a fork until mostly smooth but slightly chunky.
3. Add the breadcrumbs, Parmesan cheese, beaten egg, minced garlic, olive oil, dried oregano, salt, and black pepper to the lentils. Mix until well combined.
4. Shape the mixture into 12 even meatballs and place them on the prepared baking sheet.
5. Bake for 20-25 minutes, flipping halfway through, until the meatballs are golden and firm to the touch.

The secret to these meatballs’ irresistible texture? The lentils are mashed just enough to hold together while keeping a bit of their natural bite.

Tip: Serve these over spaghetti with marinara sauce for a comforting, meatless meal that everyone will love.

Lentil and Quinoa Bowl

Looking for a hearty, nutritious bowl that’s as satisfying as it is simple to whip up? This Lentil and Quinoa Bowl is your go-to for a quick, protein-packed meal.

Ingredients

• 1 cup quinoa, rinsed
• 1 cup green lentils, rinsed
• 2 cups vegetable broth
• 2 cups water
• 1 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1 avocado, sliced
• 1/4 cup chopped cilantro
• 1 lime, juiced

Instructions

1. In a medium saucepan, combine quinoa, 1 cup vegetable broth, and 1 cup water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until the quinoa is fluffy and the liquid is absorbed.
2. In another saucepan, combine lentils, remaining 1 cup vegetable broth, and 1 cup water. Bring to a boil, then reduce heat to medium-low, cover, and simmer for 20 minutes until lentils are tender.
3. Heat olive oil in a small skillet over medium heat. Add cumin, smoked paprika, and salt, stirring for 1 minute until fragrant.
4. Fluff the quinoa and lentils with a fork, then mix in the spiced oil. Top with avocado slices, chopped cilantro, and a squeeze of lime juice.

The magic of this bowl lies in the smoky spices melding with the creamy avocado and tangy lime, creating a flavor explosion in every bite.

Tip: For an extra crunch, sprinkle with toasted pumpkin seeds before serving.

Conclusion

We hope this roundup of 20 simple, healthy lentil recipes inspires your next meal! Whether you’re a lentil lover or new to these nutritious gems, there’s something here for everyone. Try a recipe, share your favorite in the comments, and don’t forget to pin this article for later. Happy cooking!