5 BEST Lentil Recipes EVERYONE Should Know | Healthy, CHEAP & High-Protein (Why I Love Lentils!)
Recipes in this Video
Lentil soup is a staple in Italian cuisine, often enjoyed during colder months. It is a hearty dish that reflects the agricultural traditions of Italy, where lentils are cultivated. This soup is not only nutritious but also symbolizes prosperity and good luck, especially when served on New Year's Day. Variations exist across regions, showcasing local ingredients and flavors.
Ingredients
- ●lentils
- ●carrots
- ●celery
- ●onion
- ●garlic
- ●vegetable broth
- ●olive oil
- ●bay leaves
- ●salt
- ●pepper
Instructions
- 1Rinse the lentils under cold water and set aside.
- 2In a large pot, heat olive oil over medium heat.
- 3Add chopped onion, carrots, and celery; sauté until softened.
- 4Stir in minced garlic and cook for another minute.
- 5Add the lentils, vegetable broth, bay leaves, salt, and pepper.
- 6Bring to a boil, then reduce heat and simmer until lentils are tender.
- 7Remove bay leaves before serving.
Ingredient Alternatives
lentils
Healthier: green lentils
Cheaper: split peas
Split peas are often less expensive and cook faster.
olive oil
Healthier: avocado oil
Cheaper: canola oil
Canola oil is a budget-friendly alternative.
Techniques
Equipment
Also Known As
Lentil salad has roots in Mediterranean cuisine, where lentils are a staple due to their nutritional value and versatility. Traditionally enjoyed as a healthy dish, it symbolizes sustenance and community. Today, variations abound globally, with many adding unique local ingredients, making it a favorite for health-conscious eaters everywhere.
Ingredients
- ●lentils
- ●cucumber
- ●cherry tomatoes
- ●red onion
- ●bell pepper
- ●parsley
- ●olive oil
- ●lemon juice
- ●garlic
- ●salt
- ●pepper
- ●feta cheese
- ●avocado
- ●spinach
- ●carrot
- ●red wine vinegar
Instructions
- 1Rinse lentils under cold water until clear.
- 2Boil lentils in a pot with water until tender, about 20-25 minutes.
- 3Drain lentils and let cool to room temperature.
- 4Chop cucumber, cherry tomatoes, red onion, and bell pepper into small pieces.
- 5Finely chop parsley and set aside.
- 6In a large bowl, combine cooled lentils, chopped vegetables, and parsley.
- 7In a small bowl, whisk together olive oil, lemon juice, minced garlic, salt, and pepper.
- 8Pour dressing over the salad and gently toss to combine.
- 9Crumble feta cheese over the top of the salad.
- 10Slice avocado and arrange on top of the salad.
- 11Serve chilled or at room temperature.
Ingredient Alternatives
feta cheese
Healthier: tofu
Cheaper: cottage cheese
Tofu provides a vegan option while cottage cheese is more affordable.
olive oil
Healthier: avocado oil
Cheaper: canola oil
Avocado oil offers similar health benefits, while canola is budget-friendly.
red wine vinegar
Healthier: apple cider vinegar
Cheaper: white vinegar
Apple cider vinegar adds flavor with potential health benefits.
garlic
Healthier: garlic powder
Cheaper: onion powder
Garlic powder is a convenient substitute, while onion powder is often cheaper.
Techniques
Equipment
Also Known As
This dish combines traditional Mexican flavors with lentils, making it a hearty and nutritious option for a main meal.
Ingredients
- ●1 cup lentils, rinsed
- ●2 tablespoons olive oil
- ●1 medium onion, diced
- ●2 cloves garlic, minced
- ●1 bell pepper, diced
- ●1 can (14.5 oz) diced tomatoes
- ●1 teaspoon cumin
- ●1 teaspoon chili powder
- ●1/2 teaspoon salt
- ●1/4 teaspoon black pepper
- ●1 cup vegetable broth
- ●1/4 cup fresh cilantro, chopped
- ●Juice of 1 lime
Instructions
- 1Heat olive oil in a large skillet over medium heat.
- 2Add diced onion and sauté until translucent, about 5 minutes.
- 3Stir in minced garlic and diced bell pepper, cooking for another 3-4 minutes.
- 4Add the rinsed lentils, diced tomatoes (with juice), cumin, chili powder, salt, and black pepper to the skillet.
- 5Pour in the vegetable broth and bring the mixture to a boil.
- 6Reduce heat to low, cover, and simmer for 25-30 minutes, or until lentils are tender.
- 7Stir occasionally and add more broth if necessary to prevent sticking.
- 8Once cooked, remove from heat and stir in chopped cilantro and lime juice.
- 9Serve warm, garnished with additional cilantro if desired.
Equipment
Lentil curry, or Dal, is a staple in Indian cuisine, often served with rice or flatbreads. It represents the heart of vegetarian meals, rich in protein and flavor. Traditionally, it is enjoyed daily in many households and is celebrated for its comforting, nourishing qualities. Today, variations of lentil curry can be found around the globe, with each culture adding its unique twist.
Ingredients
- ●lentils
- ●onion
- ●garlic
- ●ginger
- ●tomato
- ●coconut milk
- ●spinach
- ●curry powder
- ●cumin
- ●turmeric
- ●coriander
- ●vegetable oil
- ●lime
- ●cilantro
- ●salt
- ●pepper
Instructions
- 1Rinse lentils under cold water until water runs clear.
- 2Heat oil in a large pot over medium heat until shimmering.
- 3Add chopped onion and sauté until translucent, about 5 minutes.
- 4Stir in minced garlic and ginger, cooking until fragrant, about 1 minute.
- 5Add diced tomatoes and cook until softened, about 3-4 minutes.
- 6Mix in curry powder, cumin, turmeric, and coriander, cooking for 1-2 minutes.
- 7Pour in coconut milk and bring to a simmer.
- 8Add rinsed lentils and stir to combine.
- 9Cover and cook on low heat for 20-25 minutes, until lentils are tender.
- 10Stir in fresh spinach and cook until wilted, about 3 minutes.
- 11Season with lime juice, salt, and pepper to taste.
- 12Garnish with chopped cilantro before serving.
Ingredient Alternatives
coconut milk
Healthier: light coconut milk
Cheaper: almond milk
Light coconut milk reduces calories while maintaining creaminess.
spinach
Healthier: kale
Cheaper: frozen spinach
Kale is nutrient-dense and frozen spinach is often less expensive.
curry powder
Healthier: homemade spice blend
Cheaper: individual spices
Homemade blends can be tailored to taste and are often cheaper.
vegetable oil
Healthier: olive oil
Cheaper: canola oil
Olive oil offers healthier fats while canola oil is often less expensive.
Techniques
Equipment
Also Known As
Ingredients
- ●1 cup lentils (green or brown)
- ●2 cups vegetable broth
- ●1 medium onion, chopped
- ●2 cloves garlic, minced
- ●1 inch ginger, grated
- ●1 can (14 oz) diced tomatoes
- ●1 cup coconut milk
- ●2 cups spinach, chopped
- ●1 tablespoon curry powder
- ●1 teaspoon cumin
- ●1 teaspoon turmeric
- ●1/2 teaspoon salt
- ●1/4 teaspoon black pepper
- ●1 tablespoon olive oil
- ●1/2 cup breadcrumbs (optional)
- ●Fresh cilantro for garnish
Instructions
- 1Preheat the oven to 350°F (175°C).
- 2Rinse the lentils under cold water and drain.
- 3In a large pot, heat olive oil over medium heat. Add chopped onion, garlic, and ginger, and sauté until the onion is translucent.
- 4Stir in the curry powder, cumin, turmeric, salt, and black pepper, and cook for another minute until fragrant.
- 5Add the lentils, vegetable broth, diced tomatoes (with juice), and coconut milk to the pot. Bring to a boil, then reduce heat and simmer for about 20-25 minutes, or until lentils are tender.
- 6Stir in the chopped spinach and cook for an additional 5 minutes until wilted.
- 7Transfer the lentil mixture to a greased casserole dish. If desired, sprinkle breadcrumbs on top for a crunchy texture.
- 8Cover the casserole dish with foil and bake in the preheated oven for 30 minutes.
- 9Remove the foil and bake for an additional 10-15 minutes until the top is golden brown.
- 10Remove from the oven and let it cool for a few minutes before serving. Garnish with fresh cilantro.
Equipment
Lentil stew is a staple in Persian cuisine, often enjoyed during colder months. It reflects the resourcefulness of traditional cooking, utilizing simple, nutritious ingredients to create a hearty meal. This dish is not only a family favorite but also symbolizes hospitality in Iranian culture, often served to guests. Variations exist globally, adapting to local ingredients and tastes, making it a beloved comfort food worldwide.
Ingredients
- ●lentils
- ●onion
- ●garlic
- ●carrots
- ●celery
- ●potatoes
- ●tomatoes
- ●vegetable broth
- ●olive oil
- ●cumin
- ●turmeric
- ●paprika
- ●bay leaves
- ●parsley
- ●salt
- ●black pepper
Instructions
- 1Rinse lentils under cold water until the water runs clear.
- 2Heat olive oil in a large pot over medium heat until shimmering.
- 3Add chopped onion and sauté until translucent, about 5 minutes.
- 4Stir in minced garlic and cook until fragrant, about 1 minute.
- 5Add diced carrots and celery; cook for 3-4 minutes until slightly softened.
- 6Incorporate diced potatoes and tomatoes; mix well.
- 7Pour in vegetable broth and bring to a boil.
- 8Add lentils, cumin, turmeric, paprika, and bay leaves; stir to combine.
- 9Reduce heat to low and simmer uncovered for 30-40 minutes, or until lentils are tender.
- 10Season with salt and black pepper to taste.
- 11Remove bay leaves before serving.
- 12Garnish with chopped parsley before serving.
Ingredient Alternatives
olive oil
Healthier: avocado oil
Cheaper: sunflower oil
Avocado oil offers healthy fats while sunflower oil is more budget-friendly.
vegetable broth
Healthier: homemade broth
Cheaper: water with seasonings
Homemade broth is healthier and more flavorful.
potatoes
Healthier: sweet potatoes
Cheaper: carrots
Sweet potatoes add nutrients and flavor, while carrots are often cheaper.
cumin
Healthier: ground coriander
Cheaper: caraway seeds
Ground coriander provides a similar flavor profile with health benefits.
Techniques
Equipment
Also Known As
Lentil Bolognese is a plant-based twist on the traditional meat-based Bolognese sauce, popular in Italian cuisine, offering a hearty and nutritious alternative.
Ingredients
- ●1 cup lentils (green or brown)
- ●2 tablespoons olive oil
- ●1 onion, finely chopped
- ●2 carrots, diced
- ●2 celery stalks, diced
- ●3 cloves garlic, minced
- ●1 can (14 oz) crushed tomatoes
- ●2 tablespoons tomato paste
- ●1 teaspoon dried oregano
- ●1 teaspoon dried basil
- ●1/2 teaspoon salt
- ●1/4 teaspoon black pepper
- ●1/4 teaspoon red pepper flakes (optional)
- ●2 cups vegetable broth
- ●1/4 cup fresh parsley, chopped (for garnish)
Instructions
- 1Rinse the lentils under cold water and set aside.
- 2In a large pot, heat the olive oil over medium heat.
- 3Add the chopped onion, carrots, and celery. Sauté for about 5-7 minutes until the vegetables are softened.
- 4Stir in the minced garlic and cook for an additional minute until fragrant.
- 5Add the crushed tomatoes, tomato paste, oregano, basil, salt, black pepper, and red pepper flakes (if using). Stir to combine.
- 6Pour in the vegetable broth and bring the mixture to a boil.
- 7Once boiling, reduce the heat to low and add the lentils. Cover and simmer for about 30-35 minutes, or until the lentils are tender.
- 8Stir occasionally and add more broth or water if the mixture becomes too thick.
- 9Once cooked, taste and adjust seasoning if necessary.
- 10Serve hot, garnished with fresh parsley.
Equipment
This dish combines elements of comfort food with a modern twist, appealing to those looking for hearty vegetarian options.
Ingredients
- ●2 large potatoes, peeled and diced
- ●1 cup lentils, rinsed
- ●1 medium onion, chopped
- ●2 cloves garlic, minced
- ●1 tsp cumin
- ●1 tsp chili powder
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●4 large flour tortillas
- ●1 cup shredded lettuce
- ●1/2 cup diced tomatoes
- ●1/4 cup salsa
- ●1/2 cup shredded cheese (optional)
Instructions
- 1In a pot, boil the diced potatoes until tender, about 15 minutes. Drain and set aside.
- 2In a separate pot, cook the lentils in water according to package instructions until tender, about 20-25 minutes. Drain and set aside.
- 3In a skillet, heat a little oil over medium heat. Add the chopped onion and garlic, sauté until translucent, about 5 minutes.
- 4Add the cooked lentils, boiled potatoes, cumin, chili powder, salt, and black pepper to the skillet. Stir to combine and cook for another 5 minutes to heat through.
- 5Warm the flour tortillas in a dry skillet or microwave until pliable.
- 6To assemble, place a generous scoop of the potato-lentil mixture in the center of each tortilla. Top with shredded lettuce, diced tomatoes, salsa, and cheese if using.
- 7Fold in the sides of the tortilla and roll it up tightly from the bottom to enclose the filling.
- 8Repeat with the remaining tortillas and filling.
- 9Serve the burritos warm, with extra salsa on the side if desired.
Equipment
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