Are you looking for a delicious and nutritious meal option that’s packed with protein, fiber, and vitamins? Look no further than green lentils! These humble legumes are incredibly versatile and can be used in a wide variety of dishes. From soups to salads, curries to burgers, the options are endless.
In this article, we’ll explore 18 flavorful green lentil recipes that are sure to become new favorites. Whether you’re looking for a quick and easy weeknight dinner or a special occasion meal, we’ve got you covered. So go ahead, get creative in the kitchen, and enjoy the many benefits of incorporating green lentils into your diet.
From creamy soups to hearty stews, and from crunchy salads to savory curries, we’ll dive into the world of green lentil recipes that are sure to delight your taste buds and nourish your body. So let’s get started!
Spiced Green Lentil Soup with Coconut Milk
This hearty soup is infused with the rich flavors of coconut milk, warm spices, and nutritious green lentils. Perfect for a chilly evening or a quick lunch.
Ingredients:
– 1 cup dried green lentils, rinsed and drained
– 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 diced tomatoes (14 oz)
– 4 cups vegetable broth
– 1 can coconut milk (14 oz)
– Salt and pepper, to taste
– Fresh cilantro, chopped (for garnish)
Instructions:
1. In a large pot, sauté onions and garlic until softened.
2. Add cumin, curry powder, turmeric, and cayenne pepper (if using). Cook for 1 minute.
3. Add lentils, diced tomatoes, vegetable broth, and coconut milk. 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. Serve hot, garnished with chopped cilantro.
Cooking Time: 45 minutes
Green Lentil and Spinach Curry
This vibrant curry is a flavorful and nutritious twist on traditional Indian recipes. With the creamy addition of spinach and the earthy taste of green lentils, this dish is perfect for a quick weeknight meal or as a healthy lunch option.
Ingredients:
– 1 cup dried green lentils, rinsed and drained
– 2 cups water
– 2 tablespoons vegetable oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon curry powder
– 1/2 teaspoon turmeric
– Salt, to taste
– 1 cup fresh spinach leaves
– Fresh cilantro, for garnish (optional)
Instructions:
1. Rinse the lentils and place them in a medium saucepan with the water. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until the lentils are tender.
2. Heat the oil in a large skillet over medium-high heat. Add the onion and garlic; cook until the onion is translucent, about 5 minutes.
3. Stir in the cumin, curry powder, and turmeric. Cook for 1 minute.
4. Add the cooked lentils, spinach, salt, and water to the skillet. Simmer for 10-15 minutes or until the spinach has wilted.
5. Serve hot, garnished with cilantro if desired.
Cooking Time: 45-50 minutes
Garlicky Green Lentil Stew with Tomatoes
A hearty and flavorful vegetarian stew that’s perfect for a chilly evening. This recipe combines the creamy texture of green lentils with the tanginess of tomatoes and the pungency of garlic.
Ingredients:
– 1 cup dried green lentils, rinsed and drained
– 2 tablespoons olive oil
– 3 cloves garlic, minced
– 1 large onion, chopped
– 2 cups mixed cherry tomatoes, halved
– 1 can (14.5 oz) diced tomatoes
– 4 cups vegetable broth
– Salt and pepper to taste
– Fresh parsley or thyme for garnish (optional)
Instructions:
1. Heat the olive oil in a large pot over medium heat.
2. Add the minced garlic and cook, stirring occasionally, until fragrant, about 1 minute.
3. Add the chopped onion and cook until translucent, about 5 minutes.
4. Add the lentils, cherry tomatoes, diced tomatoes, and vegetable broth. Season with salt and pepper to taste.
5. Bring the mixture to a boil, then reduce the heat to low and simmer, covered, for 30-40 minutes or until the lentils are tender.
6. Serve hot, garnished with fresh parsley or thyme if desired.
Cooking Time: 45-50 minutes
Green Lentil Salad with Lemon-Tahini Dressing
This refreshing salad combines tender green lentils with crunchy vegetables and a creamy lemon-tahini dressing, perfect for a light and healthy meal or as a side dish.
Ingredients:
– 1 cup dried green lentils, rinsed and drained
– 2 cups water
– 1/4 cup freshly squeezed lemon juice
– 2 cloves garlic, minced
– 1/2 cup tahini
– 2 tablespoons olive oil
– Salt and pepper to taste
– 1 red bell pepper, diced
– 1 cucumber, sliced
– Fresh parsley, chopped (optional)
Instructions:
1. Cook lentils according to package instructions with water. Drain and set aside.
2. In a blender or food processor, combine lemon juice, garlic, tahini, and olive oil. Blend until smooth.
3. In a large bowl, combine cooked lentils, red bell pepper, cucumber, and parsley (if using).
4. Pour the dressing over the salad and toss to combine.
5. Season with salt and pepper to taste.
6. Serve immediately or refrigerate for up to 24 hours.
Cooking Time: 30-40 minutes
Green Lentil and Mushroom Burgers
Experience the flavor of a juicy burger without the meat! This recipe combines the earthy taste of green lentils with the savory flavor of sautéed mushrooms, perfect for a plant-based twist on the classic.
Ingredients:
– 1 cup cooked green lentils
– 1/2 cup rolled oats
– 1/4 cup finely chopped mushrooms (such as cremini or shiitake)
– 1/4 cup grated carrot
– 1 tablespoon tomato paste
– 1 teaspoon smoked paprika
– Salt and pepper to taste
– Cooking spray or oil
Instructions:
1. In a large bowl, mash the cooked lentils with a fork until coarsely textured.
2. Add oats, mushrooms, carrot, tomato paste, smoked paprika, salt, and pepper. Mix well.
3. Using your hands, shape the mixture into 4-6 patties, depending on desired size.
4. Preheat a non-stick skillet or grill over medium-high heat. Cook the patties for 3-4 minutes per side, until golden brown and firm to touch.
5. Serve immediately on a toasted bun with your favorite toppings.
Cooking Time: 12-15 minutes
Green Lentil Dal with Cumin and Turmeric
This flavorful and nutritious Indian-inspired lentil stew is a perfect comfort food for any time of the year. With the warmth of cumin and turmeric, this dish will transport your taste buds to the vibrant streets of India.
Ingredients:
– 1 cup dried green lentils, rinsed and drained
– 4 cups water or vegetable broth
– 2 tablespoons olive oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon turmeric powder
– Salt, to taste
– Fresh cilantro leaves, for garnish (optional)
Instructions:
1. In a large pot, heat the olive oil over medium heat. Add the onion and cook until softened, about 3-4 minutes.
2. Add the garlic, cumin, and turmeric. Cook for an additional minute, stirring constantly.
3. Add the lentils and water or broth. Bring to a boil, then reduce the heat to low and simmer for 30-40 minutes, or until the lentils are tender.
4. Season with salt to taste.
5. Serve hot, garnished with fresh cilantro leaves if desired.
Cooking Time: 45 minutes
Green Lentil and Sweet Potato Stew
This comforting stew is a perfect blend of nutritious and flavorful, with the creamy sweetness of roasted sweet potatoes and the earthy goodness of green lentils. It’s a great option for a quick and easy meal that’s also packed with protein and fiber.
Ingredients:
– 1 large onion, chopped
– 2 cloves garlic, minced
– 1 large sweet potato, peeled and cubed
– 1 cup dried green lentils, rinsed and drained
– 4 cups vegetable broth
– 1 can (14.5 oz) diced tomatoes
– 1 tsp ground cumin
– Salt and pepper to taste
– Fresh cilantro, chopped (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss sweet potato cubes 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 1 tablespoon olive oil over medium heat until softened.
4. Add green lentils, vegetable broth, diced tomatoes, cumin, salt, and pepper. Bring to a boil, then reduce heat and simmer for 30-40 minutes or until lentils are tender.
5. Stir in roasted sweet potatoes and adjust seasoning as needed.
6. Serve hot, garnished with chopped cilantro if desired.
Cooking Time: 50-60 minutes
Green Lentil Pasta with Roasted Vegetables
This recipe combines the comforting warmth of pasta with the earthy goodness of green lentils, all topped off with a colorful medley of roasted vegetables. Perfect for a cozy night in or a quick lunch option.
Ingredients:
– 8 oz. whole wheat pasta
– 1 cup green lentils, rinsed and drained
– 2 cups water or vegetable broth
– 2 tbsp olive oil
– 1 onion, peeled and chopped
– 2 cloves garlic, minced
– 2 bell peppers (any color), seeded and chopped
– 2 zucchinis, sliced
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Preheat oven to 425°F (220°C).
2. Cook pasta according to package instructions. Drain and set aside.
3. In a large pot, combine green lentils and water or broth. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until tender.
4. Toss chopped onion, garlic, bell peppers, and zucchinis with olive oil, salt, and pepper on a baking sheet. Roast in the oven for 20-25 minutes or until vegetables are tender.
5. Combine cooked pasta, green lentils, and roasted vegetables. Season to taste with salt, pepper, and Parmesan cheese (if using).
Cooking Time: approximately 40-50 minutes
Green Lentil and Quinoa Stuffed Peppers
This vibrant dish combines the nutty flavor of quinoa with the creamy texture of green lentils, all wrapped up in a sweet bell pepper package. A perfect meal for a cozy night in.
Ingredients:
– 4 bell peppers (any color), seeded and chopped
– 1 cup cooked green lentils
– 1 cup cooked quinoa
– 1/2 cup chopped onion
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– Salt and pepper to taste
– Optional: shredded cheddar or feta cheese for topping
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large bowl, mix together cooked lentils, quinoa, onion, garlic, and a pinch of salt and pepper.
3. Stuff each bell pepper with the lentil-quinoa mixture, filling to the top.
4. Place peppers in a baking dish and drizzle with olive oil.
5. Roast for 25-30 minutes or until peppers are tender.
6. Serve hot, topped with shredded cheese if desired.
Cooking Time: 25-30 minutes
Green Lentil Hummus with Fresh Herbs
Add a burst of green to your hummus game with this vibrant and flavorful recipe, featuring the subtle taste of green lentils and the brightness of fresh herbs.
Ingredients:
– 1 cup cooked green lentils
– 1/4 cup freshly squeezed lemon juice
– 1/4 cup tahini
– 2 cloves garlic, minced
– 1/2 teaspoon salt
– 3 tablespoons olive oil
– 1/4 cup chopped fresh parsley
– 1 tablespoon chopped fresh cilantro
– 1 tablespoon chopped scallions (green onions)
Instructions:
1. In a blender or food processor, combine green lentils, lemon juice, tahini, garlic, and salt. Blend until smooth.
2. With the blender or food processor running, slowly pour in olive oil through the top.
3. Add chopped fresh herbs and blend until well combined.
4. Taste and adjust seasoning as needed.
5. Serve with pita chips, vegetables, or crackers.
Cooking Time: 5 minutes
Green Lentil and Kale Soup with Lemon
This vibrant soup combines the nutty flavor of green lentils with the earthy goodness of kale, all tied together with a squeeze of fresh lemon juice. Perfect for a chilly day or a pick-me-up any time of the year.
Ingredients:
– 1 cup dried green lentils, rinsed and drained
– 2 cups water
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 2 cups curly kale, stems removed and chopped
– 1 can (14.5 oz) diced tomatoes
– 1/4 cup freshly squeezed lemon juice
– Salt and pepper to taste
Instructions:
1. In a large pot, heat the olive oil over medium heat.
2. Add onion and garlic; cook until softened, about 3-4 minutes.
3. Add lentils, water, diced tomatoes, and kale. Bring to a boil, then reduce heat and simmer for 30-40 minutes or until lentils are tender.
4. Stir in lemon juice; season with salt and pepper to taste.
5. Serve hot, garnished with additional lemon wedges if desired.
Cooking Time: 40 minutes
Green Lentil and Carrot Fritters
These crispy fritters are packed with nutritious green lentils, sweet carrots, and a hint of spice. Perfect as a snack or appetizer for any occasion.
Ingredients:
– 1 cup cooked green lentils
– 2 medium carrots, peeled and grated
– 1/4 cup all-purpose flour
– 1/4 cup cornstarch
– 1/2 teaspoon baking powder
– 1/2 teaspoon cumin
– Salt, to taste
– 1 tablespoon olive oil
– 1 egg, lightly beaten
Instructions:
1. In a bowl, combine cooked lentils, grated carrots, flour, cornstarch, baking powder, and cumin.
2. Add salt and olive oil; mix well.
3. Beat in the egg until the mixture is smooth.
4. Heat about 1/2 inch of olive oil in a large non-stick skillet over medium-high heat.
5. Using a spoon, drop small amounts of the lentil mixture into the oil, flattening slightly with a spatula.
6. Cook for 3-4 minutes on each side, until golden brown and crispy.
7. Drain on paper towels; serve hot.
Cooking Time: Approximately 15-20 minutes for all fritters.
Green Lentil and Chickpea Buddha Bowl
Transform your lunch into a nourishing experience with this vibrant Buddha bowl, packed with protein-rich green lentils and creamy chickpeas. This recipe is perfect for a quick and satisfying meal that will keep you going all day.
Ingredients:
– 1 cup dried green lentils, rinsed and drained
– 2 cups water or vegetable broth
– 1 can chickpeas (14 oz), drained and rinsed
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– 1 teaspoon ground cumin
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. In a medium saucepan, combine lentils and water or broth. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until lentils are tender.
2. In a large skillet, heat olive oil over medium-high heat. Add onion and garlic; cook until onion is translucent.
3. Stir in cumin, salt, and pepper. Cook for 1 minute.
4. Add chickpeas to the skillet; stir to combine with the onion mixture.
5. Serve cooked lentils and chickpea mixture over brown rice or quinoa. Garnish with cilantro leaves.
Cooking Time: 30-35 minutes
Green Lentil and Tomato Coconut Curry
This flavorful curry is a perfect blend of Indian spices, tender green lentils, and fresh tomatoes, all wrapped up in a creamy coconut sauce. Serve over rice or with naan bread for a satisfying meal.
Ingredients:
– 1 cup dried green lentils, rinsed and drained
– 2 medium tomatoes, diced
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 tablespoon curry powder
– 1 teaspoon ground cumin
– 1/2 teaspoon turmeric
– 1/4 teaspoon cayenne pepper
– 1 can (14 oz) coconut milk
– Salt and pepper, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. Cook lentils according to package instructions.
2. In a large pan, sauté onion and garlic until softened.
3. Add curry powder, cumin, turmeric, and cayenne pepper; cook 1 minute.
4. Stir in diced tomatoes and cooked lentils.
5. Pour in coconut milk and season with salt and pepper to taste.
6. Simmer for 10-15 minutes or until sauce has thickened slightly.
7. Garnish with cilantro leaves and serve hot.
Cooking Time: 25-30 minutes
Green Lentil and Avocado Wrap
A vibrant and healthy wrap filled with the creamy goodness of avocado, the nutty flavor of green lentils, and a hint of tanginess from the lemon.
Ingredients:
– 1 cup cooked green lentils
– 1 ripe avocado, mashed
– 1/4 cup chopped fresh cilantro
– 2 tablespoons freshly squeezed lemon juice
– 1 tablespoon olive oil
– 1 large flour tortilla
– Salt and pepper to taste
Instructions:
1. In a medium bowl, combine the cooked green lentils, mashed avocado, chopped cilantro, lemon juice, and olive oil. Mix well.
2. Lay the flour tortilla flat on a clean surface.
3. Spoon the lentil-avocado mixture onto the center of the tortilla, leaving a 1-inch border around the edges.
4. Fold the bottom half of the tortilla up over the filling, then fold in the sides and roll up the wrap to form a tight cylinder.
5. Serve immediately or refrigerate for up to 24 hours before serving.
Cooking Time: 10 minutes (cooking time for lentils assumes they are already cooked)
Green Lentil and Roasted Beet Salad
This vibrant salad combines the earthy sweetness of roasted beets with the creamy texture of cooked green lentils, all wrapped up in a tangy dressing. Perfect for a light yet satisfying lunch or dinner.
Ingredients:
– 1 cup green lentils, rinsed and drained
– 2 medium beets, peeled and cubed
– 2 tablespoons olive oil
– 1 small onion, thinly sliced
– 2 cloves garlic, minced
– 2 tablespoons apple cider vinegar
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 425°F (220°C). Toss beets with olive oil, salt, and pepper on a baking sheet. Roast for 30-40 minutes or until tender.
2. Cook lentils according to package instructions. Drain and set aside.
3. In a large bowl, combine cooked lentils, roasted beets, onion, garlic, and vinegar. Season with salt and pepper to taste.
4. Garnish with chopped parsley if desired. Serve warm or at room temperature.
Cooking Time: 45-50 minutes
Green Lentil and Zucchini Stew
This flavorful stew is a perfect blend of nutritious green lentils, tender zucchini, and aromatic spices. Serve warm with crusty bread or over rice for a satisfying meal.
Ingredients:
– 1 cup dried green lentils, rinsed and drained
– 2 medium zucchinis, sliced
– 2 cloves garlic, minced
– 1 onion, chopped
– 1 carrot, peeled and grated
– 1 can (14.5 oz) diced tomatoes
– 4 cups vegetable broth
– 1 teaspoon ground cumin
– 1/2 teaspoon paprika
– Salt and pepper, to taste
– Fresh parsley or cilantro, chopped (optional)
Instructions:
1. In a large pot, sauté the onion, carrot, and garlic until tender.
2. Add the zucchinis and cook until they start to soften.
3. Stir in the lentils, diced tomatoes, vegetable broth, cumin, paprika, salt, and pepper.
4. Bring to a boil, then reduce heat and simmer for 30-40 minutes or until the lentils are tender.
5. Taste and adjust seasoning as needed.
6. Serve warm, garnished with chopped parsley or cilantro if desired.
Cooking Time: 30-40 minutes
Green Lentil and Brown Rice Pilaf
A nutritious and flavorful one-pot dish perfect for a quick weeknight meal or as a side for your favorite protein.
Ingredients:
– 1 cup brown rice
– 2 cups water
– 1 cup green lentils, rinsed and drained
– 1 tablespoon olive oil
– 1 small onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Heat the olive oil in a large saucepan over medium heat.
2. Add the chopped onion and cook until translucent, about 3-4 minutes.
3. Add the minced garlic and cook for an additional minute.
4. Add the brown rice and stir to coat with oil and mix with onions and garlic.
5. Add the water, green lentils, cumin, salt, and pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 35-40 minutes or until the rice is tender and the lentils have broken apart.
6. Fluff with a fork before serving. Garnish with fresh cilantro leaves, if desired.
Cooking Time: 35-40 minutes
Summary
Lentils are a nutritious and versatile ingredient, making them perfect for a variety of delicious and healthy meals. From comforting soups to flavorful curries and hearty salads, this collection of 18 green lentil recipes has something for everyone. Try spicing up your meal routine with options like Spiced Green Lentil Soup with Coconut Milk or Green Lentil and Spinach Curry, or opt for a lighter option like Green Lentil Salad with Lemon-Tahini Dressing. With so many creative and tasty ideas, you’ll never get bored with the same old lentils again!