You’re about to discover how versatile and delicious lentils can be! From quick weeknight dinners to cozy comfort food, these 20 vegan recipes will inspire your next meal. Whether you’re a seasoned plant-based cook or just starting out, there’s something here for every occasion. Let’s dive into these tasty, nutritious dishes that are sure to become family favorites.
Spicy Vegan Lentil Curry
Unquestionably, this spicy vegan lentil curry is the perfect weeknight dinner that comes together with minimal effort yet delivers maximum flavor. Using simple pantry staples, it’s a hearty, plant-based meal that even beginners can master with ease.
Ingredients
For the base:
– 1 tbsp olive oil
– 1 medium yellow onion, diced
– 3 cloves garlic, minced
– 1 tbsp fresh ginger, grated
For the spice blend:
– 1 tbsp curry powder
– 1 tsp ground cumin
– 1/2 tsp cayenne pepper
– 1/2 tsp salt
For the curry:
– 1 cup dried brown lentils, rinsed
– 1 (14.5 oz) can diced tomatoes
– 1 (13.5 oz) can coconut milk
– 2 cups vegetable broth
– 1 tbsp lime juice
– 1/4 cup fresh cilantro, chopped
Instructions
1. Heat 1 tbsp olive oil in a large pot over medium heat for 1 minute.
2. Add 1 diced yellow onion and cook for 5 minutes, stirring occasionally, until translucent.
3. Add 3 minced garlic cloves and 1 tbsp grated ginger, cooking for 1 minute until fragrant.
4. Sprinkle in 1 tbsp curry powder, 1 tsp cumin, 1/2 tsp cayenne, and 1/2 tsp salt, toasting for 30 seconds to bloom the spices.
5. Pour in 1 cup rinsed lentils, 1 can diced tomatoes, 1 can coconut milk, and 2 cups vegetable broth, stirring to combine.
6. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 30 minutes until lentils are tender.
7. Stir in 1 tbsp lime juice and 1/4 cup chopped cilantro.
8. Remove from heat and let stand for 5 minutes to thicken.
Hearty and satisfying, this curry boasts a creamy texture from the coconut milk and a firm bite from the tender lentils. The spice level is warming but adjustable, and it pairs wonderfully with fluffy basmati rice or naan for soaking up every last bit of the rich sauce.
Lentil and Vegetable Shepherd’s Pie
Even the chilliest autumn evening calls for a comforting, hearty meal that’s both nutritious and satisfying. Let’s walk through creating a lentil and vegetable shepherd’s pie, perfect for beginners seeking a wholesome dinner option. This step-by-step guide ensures you achieve delicious results with ease.
Ingredients
For the filling:
– 1 cup dried brown lentils, rinsed
– 2 tablespoons olive oil
– 1 medium onion, diced
– 2 carrots, peeled and diced
– 2 celery stalks, diced
– 3 cloves garlic, minced
– 1 teaspoon dried thyme
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 2 cups vegetable broth
– 1 tablespoon tomato paste
For the topping:
– 2 pounds russet potatoes, peeled and quartered
– 1/2 cup milk
– 4 tablespoons unsalted butter
– 1/2 teaspoon salt
Instructions
1. Place the rinsed lentils in a medium saucepan with 2 cups of water and bring to a boil over high heat.
2. Reduce the heat to low, cover the saucepan, and simmer the lentils for 20 minutes until tender but not mushy, then drain any excess water and set aside.
3. Preheat your oven to 375°F to ensure it’s ready for baking later.
4. Heat the olive oil in a large skillet over medium heat until it shimmers, about 2 minutes.
5. Add the diced onion, carrots, and celery to the skillet and sauté for 8-10 minutes, stirring occasionally, until the vegetables are softened.
6. Stir in the minced garlic and cook for 1 minute until fragrant, being careful not to burn it.
7. Add the dried thyme, salt, and black pepper to the skillet, mixing well to coat the vegetables.
8. Pour in the vegetable broth and stir in the tomato paste until fully incorporated.
9. Add the cooked lentils to the skillet, bring the mixture to a simmer, and cook for 5 minutes to allow the flavors to meld, then remove from heat.
10. While the filling simmers, place the quartered potatoes in a large pot and cover with cold water by 1 inch.
11. Bring the potatoes to a boil over high heat and cook for 15-20 minutes until fork-tender.
12. Drain the potatoes thoroughly and return them to the pot.
13. Add the milk, butter, and salt to the potatoes and mash until smooth and creamy.
14. Tip: For extra fluffy mashed potatoes, heat the milk and butter before adding to avoid a gluey texture.
15. Transfer the lentil and vegetable filling to a 9×13-inch baking dish and spread it into an even layer.
16. Spoon the mashed potatoes over the filling and use a fork to create decorative peaks that will brown nicely.
17. Tip: Let the filling cool slightly before adding the potato topping to prevent the potatoes from sinking.
18. Bake the shepherd’s pie in the preheated oven for 25-30 minutes until the topping is golden brown and the edges are bubbly.
19. Tip: Place a baking sheet under the dish to catch any spills and make cleanup easier.
20. Remove the dish from the oven and let it rest for 10 minutes before serving to allow the filling to set.
What a delightful dish you’ve created! The creamy mashed potato topping contrasts beautifully with the savory, hearty lentil filling, offering a satisfying texture in every bite. For a creative twist, try serving individual portions in ramekins or garnish with fresh parsley and a drizzle of olive oil to enhance the visual appeal and flavor.
Vegan Lentil Sloppy Joes
Begin by gathering your ingredients for this plant-based twist on a classic comfort food that comes together in under 30 minutes. Building flavor with aromatic vegetables and a rich tomato-based sauce creates a satisfying meal that even meat-eaters will enjoy.
Ingredients
For the base:
– 1 tbsp olive oil
– 1 medium yellow onion, finely diced
– 2 cloves garlic, minced
– 1 cup brown lentils, rinsed
– 2 cups vegetable broth
For the sauce:
– 1 cup tomato sauce
– 2 tbsp tomato paste
– 1 tbsp maple syrup
– 1 tbsp apple cider vinegar
– 1 tsp smoked paprika
– ½ tsp chili powder
– ½ tsp salt
– ¼ tsp black pepper
Instructions
1. Heat 1 tbsp olive oil in a large skillet over medium heat for 2 minutes until shimmering.
2. Add 1 finely diced yellow onion and cook for 5 minutes, stirring occasionally, until translucent.
3. Stir in 2 minced garlic cloves and cook for 1 minute until fragrant.
4. Add 1 cup rinsed brown lentils and 2 cups vegetable broth, then bring to a boil.
5. Reduce heat to low, cover, and simmer for 20 minutes until lentils are tender but not mushy.
6. While lentils cook, whisk together 1 cup tomato sauce, 2 tbsp tomato paste, 1 tbsp maple syrup, 1 tbsp apple cider vinegar, 1 tsp smoked paprika, ½ tsp chili powder, ½ tsp salt, and ¼ tsp black pepper in a medium bowl.
7. Uncover the skillet and stir in the prepared sauce mixture.
8. Cook uncovered for 5 minutes over medium heat, stirring frequently, until the sauce thickens and coats the lentils.
9. Remove from heat and let stand for 2 minutes to allow flavors to meld.
Serve immediately on toasted buns with your favorite toppings. The texture is wonderfully meaty with a perfect balance of sweet and tangy flavors from the sauce. Try serving over baked potatoes or with a side of crispy sweet potato fries for a complete meal.
Coconut Lentil Soup
Even the chilliest autumn evenings call for a bowl of this creamy, comforting coconut lentil soup. Let’s build layers of flavor together, starting with aromatic vegetables and finishing with rich coconut milk. Follow each step precisely for a foolproof result that will become a staple in your kitchen.
Ingredients
For the base:
– 1 tbsp olive oil
– 1 medium yellow onion, diced
– 2 cloves garlic, minced
– 1 tbsp fresh ginger, grated
For the soup:
– 1 cup dried brown lentils, rinsed
– 4 cups vegetable broth
– 1 (13.5 oz) can coconut milk
– 1 tsp ground cumin
– 1/2 tsp turmeric
– 1/4 tsp cayenne pepper (optional)
– Salt to taste
For garnish:
– Fresh cilantro leaves
– Lime wedges
Instructions
1. Heat 1 tbsp olive oil in a large pot over medium heat until shimmering.
2. Add 1 diced yellow onion and cook for 5 minutes, stirring occasionally, until translucent.
3. Add 2 minced garlic cloves and 1 tbsp grated ginger, cooking for 1 minute until fragrant.
4. Stir in 1 cup rinsed brown lentils, 1 tsp cumin, 1/2 tsp turmeric, and 1/4 tsp cayenne pepper if using, toasting for 30 seconds.
5. Pour in 4 cups vegetable broth, scraping any browned bits from the bottom of the pot.
6. Bring to a boil, then reduce heat to low, cover, and simmer for 25 minutes until lentils are tender.
7. Stir in the entire can of coconut milk and simmer uncovered for 5 minutes to meld flavors.
8. Season with salt to taste, starting with 1/2 tsp and adjusting as needed.
9. Ladle into bowls and garnish with fresh cilantro and lime wedges.
So velvety and satisfying, this soup achieves perfect creaminess without any dairy. The earthy lentils balance beautifully with the tropical coconut, while a squeeze of lime brightens every spoonful. Try serving it over cooked quinoa for extra protein or with naan bread for dipping.
Smoky Lentil and Tomato Stew
Unquestionably comforting and deeply flavorful, this smoky lentil and tomato stew is a perfect one-pot meal that comes together with minimal effort. Using simple pantry staples, it delivers rich, complex flavors that taste like they simmered all day.
Ingredients
– For the base: 2 tbsp olive oil, 1 medium yellow onion (diced), 3 cloves garlic (minced)
– For the stew: 1 cup brown lentils (rinsed), 1 (28 oz) can crushed tomatoes, 4 cups vegetable broth, 1 tsp smoked paprika, 1/2 tsp cumin, 1/2 tsp salt
– For finishing: 2 tbsp fresh parsley (chopped), 1 tbsp lemon juice
Instructions
1. Heat 2 tbsp olive oil in a large pot over medium heat until shimmering.
2. Add 1 diced yellow onion and cook for 5 minutes, stirring occasionally, until softened and translucent.
3. Add 3 minced garlic cloves and cook for 1 minute until fragrant.
4. Stir in 1 tsp smoked paprika and 1/2 tsp cumin, toasting the spices for 30 seconds to deepen their flavor.
5. Pour in 1 cup rinsed brown lentils, 1 can crushed tomatoes, 4 cups vegetable broth, and 1/2 tsp salt.
6. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 40 minutes until lentils are tender.
7. Stir in 2 tbsp chopped fresh parsley and 1 tbsp lemon juice just before serving.
8. Remove from heat and let stand for 5 minutes to allow flavors to meld.
Rich and hearty, this stew boasts a velvety texture with tender lentils swimming in a robust tomato broth. The smokiness from the paprika pairs beautifully with a squeeze of lemon, making it ideal served over creamy polenta or with crusty bread for dipping.
Lentil and Chickpea Falafel Bowls
Zesty and nutritious, these lentil and chickpea falafel bowls come together with simple ingredients and straightforward techniques. Follow each step carefully for perfectly crisp falafels and a balanced meal. Let’s begin with gathering our ingredients and equipment.
Ingredients
For the falafel mixture:
– 1 cup dried green lentils, soaked overnight
– 1 can (15 oz) chickpeas, drained and rinsed
– 1/4 cup fresh parsley, chopped
– 2 cloves garlic, minced
– 1 tsp ground cumin
– 1/2 tsp salt
– 1/4 cup all-purpose flour
– 2 tbsp olive oil
For the tahini sauce:
– 1/4 cup tahini
– 2 tbsp lemon juice
– 1/4 cup water
– 1/4 tsp salt
For serving:
– 4 cups cooked quinoa
– 2 cups mixed greens
– 1 cup cherry tomatoes, halved
– 1/2 cup cucumber, diced
Instructions
1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. Drain the soaked lentils thoroughly and pat them dry with a clean kitchen towel to remove excess moisture.
3. Combine the lentils, chickpeas, parsley, garlic, cumin, and salt in a food processor.
4. Pulse the mixture for 45 seconds until it forms a coarse paste but still has some texture.
5. Transfer the mixture to a bowl and stir in the flour until fully incorporated.
6. Shape the mixture into 16 equal-sized balls, about 1.5 inches in diameter, and place them on the prepared baking sheet.
7. Brush each falafel ball lightly with olive oil using a pastry brush.
8. Bake for 25 minutes, flipping halfway through, until golden brown and firm to the touch.
9. While the falafels bake, whisk together the tahini, lemon juice, water, and salt in a small bowl until smooth.
10. Divide the cooked quinoa evenly among four bowls as the base.
11. Top each bowl with mixed greens, cherry tomatoes, and cucumber.
12. Arrange four baked falafels on top of each bowl.
13. Drizzle the tahini sauce generously over each bowl.
These falafel bowls offer a satisfying crunch from the baked falafels contrasted with the creamy tahini sauce and fresh vegetables. Try serving them with a side of warm pita bread or adding a sprinkle of smoked paprika for extra depth. The combination of textures and flavors makes this dish both wholesome and deeply comforting.
Curried Lentil Stuffed Peppers
Let’s create a comforting and flavorful meal that’s perfect for weeknight dinners. These curried lentil stuffed peppers combine protein-packed lentils with aromatic spices, all baked inside sweet bell peppers until tender. Follow these precise steps for a delicious result every time.
Ingredients
For the filling:
– 1 cup dried brown lentils
– 4 large bell peppers (any color)
– 2 tablespoons olive oil
– 1 medium onion, diced
– 2 cloves garlic, minced
– 1 tablespoon curry powder
– 1 teaspoon ground cumin
– 1/2 teaspoon turmeric
– 1/4 teaspoon cayenne pepper
– 1 can (15 oz) diced tomatoes, drained
– 1/2 cup vegetable broth
– Salt to taste
For assembly:
– 1/2 cup shredded mozzarella cheese
– Fresh cilantro for garnish
Instructions
1. Rinse 1 cup dried brown lentils under cold water and drain thoroughly.
2. Cook lentils in 3 cups of boiling water for 20 minutes until tender but not mushy, then drain completely.
3. Preheat your oven to 375°F (190°C) to ensure even baking.
4. Cut 4 large bell peppers in half lengthwise and remove all seeds and membranes.
5. Heat 2 tablespoons olive oil in a large skillet over medium heat for 1 minute.
6. Add 1 diced medium onion and sauté for 5 minutes until translucent.
7. Add 2 minced garlic cloves and cook for 1 minute until fragrant.
8. Stir in 1 tablespoon curry powder, 1 teaspoon cumin, 1/2 teaspoon turmeric, and 1/4 teaspoon cayenne pepper, toasting for 30 seconds to release flavors.
9. Mix in cooked lentils, 1 drained can of diced tomatoes, and 1/2 cup vegetable broth.
10. Simmer the mixture for 10 minutes until most liquid is absorbed, stirring occasionally.
11. Season with salt to taste and remove from heat.
12. Stuff each pepper half generously with the lentil mixture, pressing down lightly.
13. Arrange stuffed peppers in a baking dish and cover tightly with foil.
14. Bake at 375°F for 25 minutes until peppers are tender when pierced with a fork.
15. Remove foil, sprinkle 1/2 cup shredded mozzarella cheese over peppers, and bake uncovered for 5 more minutes until cheese melts.
16. Garnish with fresh cilantro before serving.
Perfectly baked peppers offer a tender-crisp texture that contrasts beautifully with the creamy, spiced lentil filling. The curry spices meld wonderfully with the sweet pepper flavor, creating a harmonious balance. For a creative twist, serve alongside a cool cucumber raita or over a bed of quinoa for extra protein.
Hearty Vegan Lentil Chili
Unquestionably, a warm bowl of chili is the ultimate comfort food, and this vegan version delivers all the richness without any meat. Using simple pantry staples, you can create a deeply satisfying meal that’s perfect for chilly evenings. Let’s walk through each step together to build layers of flavor.
Ingredients
– For the base: 2 tbsp olive oil, 1 large onion (diced), 3 cloves garlic (minced), 1 bell pepper (diced)
– For seasoning: 2 tbsp chili powder, 1 tsp ground cumin, 1/2 tsp smoked paprika, 1/4 tsp cayenne pepper (optional)
– For the chili: 1 cup brown lentils (rinsed), 1 (28 oz) can crushed tomatoes, 4 cups vegetable broth, 1 (15 oz) can kidney beans (drained and rinsed), 1 (15 oz) can black beans (drained and rinsed), 1 tsp salt
– For garnish: Fresh cilantro (chopped), avocado slices
Instructions
1. Heat 2 tbsp olive oil in a large pot over medium heat for 1 minute until shimmering.
2. Add 1 diced onion and sauté for 5 minutes, stirring occasionally, until translucent.
3. Stir in 3 minced garlic cloves and cook for 30 seconds until fragrant.
4. Add 1 diced bell pepper and cook for 3 minutes until slightly softened.
5. Sprinkle in 2 tbsp chili powder, 1 tsp cumin, 1/2 tsp smoked paprika, and 1/4 tsp cayenne (if using), toasting for 1 minute to deepen flavors.
6. Pour in 1 cup rinsed brown lentils, stirring to coat with spices.
7. Add 1 can crushed tomatoes, 4 cups vegetable broth, and 1 tsp salt, bringing to a boil.
8. Reduce heat to low, cover, and simmer for 30 minutes, stirring halfway through.
9. Stir in 1 can drained kidney beans and 1 can drained black beans, simmering uncovered for 15 minutes until lentils are tender and chili has thickened.
10. Taste and adjust seasoning if needed, remembering that flavors meld as it sits.
11. Ladle into bowls and top with fresh cilantro and avocado slices.
Delightfully thick and hearty, this chili boasts a smoky depth from the spices and a satisfying chew from the lentils. Serve it over baked potatoes or with cornbread for a complete meal, and don’t forget the extra avocado for creaminess.
Vegan Lentil Bolognese
Savor the rich, comforting flavors of this plant-based twist on a classic Italian favorite. Simply follow these methodical steps to create a hearty vegan lentil bolognese that’s perfect for pasta, lasagna, or even as a filling for stuffed vegetables. You’ll be amazed at how satisfying and flavorful this meatless version can be.
Ingredients
For the base:
– 1 tbsp olive oil
– 1 medium onion, finely diced
– 2 cloves garlic, minced
– 1 medium carrot, finely diced
– 1 stalk celery, finely diced
For the sauce:
– 1 cup brown lentils, rinsed
– 1 (28 oz) can crushed tomatoes
– 2 cups vegetable broth
– 1 tbsp tomato paste
– 1 tsp dried oregano
– 1/2 tsp salt
– 1/4 tsp black pepper
Instructions
1. Heat 1 tbsp olive oil in a large pot over medium heat for 1 minute until shimmering.
2. Add 1 diced onion and cook for 5 minutes, stirring occasionally, until translucent.
3. Add 2 minced garlic cloves and cook for 30 seconds until fragrant.
4. Add 1 diced carrot and 1 diced celery stalk, cooking for 5 minutes until slightly softened.
5. Stir in 1 tbsp tomato paste and cook for 1 minute to deepen its flavor.
6. Add 1 cup rinsed brown lentils, 1 can crushed tomatoes, 2 cups vegetable broth, 1 tsp dried oregano, 1/2 tsp salt, and 1/4 tsp black pepper.
7. Bring the mixture to a boil, then reduce heat to low and cover with a lid.
8. Simmer for 45 minutes, stirring every 15 minutes to prevent sticking.
9. Remove the lid and continue simmering for 15 minutes to thicken the sauce.
10. Taste and adjust seasoning if needed before serving.
Just like traditional bolognese, this version develops a thick, meaty texture from the lentils that clings beautifully to pasta. The deep umami flavor from the slow-simmered tomatoes and vegetables makes it incredibly satisfying. Try serving it over zucchini noodles for a low-carb option or layering it in a vegan lasagna with cashew ricotta.
Lentil and Mushroom Meatballs
Often overlooked in plant-based cooking, these lentil and mushroom meatballs offer a satisfying texture and rich umami flavor that even meat-lovers will appreciate. Our methodical approach ensures perfect results every time, making them ideal for beginners to master.
Ingredients
For the meatball mixture:
– 1 cup brown lentils, cooked and drained
– 8 oz cremini mushrooms, finely chopped
– 1/2 cup breadcrumbs
– 1/4 cup grated Parmesan cheese
– 1 large egg, beaten
– 2 tbsp olive oil
– 1 tsp dried oregano
– 1/2 tsp garlic powder
– 1/2 tsp salt
– 1/4 tsp black pepper
For cooking:
– 2 tbsp olive oil
Instructions
1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. In a large mixing bowl, combine the cooked lentils, chopped mushrooms, breadcrumbs, Parmesan cheese, beaten egg, 2 tablespoons olive oil, oregano, garlic powder, salt, and black pepper.
3. Mix thoroughly until all ingredients are evenly distributed and the mixture holds together when pressed. Tip: If the mixture feels too wet, add an extra tablespoon of breadcrumbs to achieve the right consistency.
4. Using a tablespoon measure, portion the mixture and roll into 1-inch balls, placing them on the prepared baking sheet. Tip: Lightly wet your hands to prevent sticking while forming the meatballs.
5. Brush the meatballs with the remaining 2 tablespoons of olive oil to promote browning.
6. Bake for 20-25 minutes, flipping halfway through, until golden brown and firm to the touch. Tip: For extra crispness, broil for the final 2 minutes, watching carefully to prevent burning.
7. Remove from oven and let rest for 5 minutes before serving.
Juicy and tender with a pleasantly meaty texture, these plant-based meatballs boast deep savory notes from the mushrooms and earthy lentils. Serve them over zucchini noodles for a low-carb option or stuff into sub rolls with marinara sauce for a classic comfort meal.
Spinach and Lentil Burritos
Perfect for busy weeknights, these spinach and lentil burritos are a nutritious and satisfying meal that comes together in under 30 minutes. Packed with plant-based protein and vibrant flavors, they’re ideal for meal prep and family dinners alike.
Ingredients
– For the filling:
– 1 cup dried brown lentils
– 2 cups vegetable broth
– 1 tbsp olive oil
– 1 small yellow onion, diced
– 2 cloves garlic, minced
– 4 cups fresh spinach
– 1 tsp ground cumin
– 1/2 tsp smoked paprika
– 1/4 tsp salt
– For assembly:
– 4 large flour tortillas
– 1 cup shredded Monterey Jack cheese
– 1/2 cup sour cream
– 1/4 cup fresh cilantro, chopped
Instructions
1. Rinse 1 cup dried brown lentils under cold water in a fine-mesh strainer.
2. Combine rinsed lentils and 2 cups vegetable broth in a medium saucepan.
3. Bring the mixture to a boil over high heat, then reduce heat to low and simmer uncovered for 20 minutes until lentils are tender but not mushy.
4. Heat 1 tbsp olive oil in a large skillet over medium heat for 1 minute until shimmering.
5. Add 1 small diced yellow onion and cook for 5 minutes, stirring occasionally, until translucent.
6. Add 2 minced garlic cloves and cook for 1 minute until fragrant.
7. Stir in 4 cups fresh spinach and cook for 2-3 minutes until wilted.
8. Drain any excess liquid from the cooked lentils using the strainer.
9. Add drained lentils to the skillet with the spinach mixture.
10. Sprinkle 1 tsp ground cumin, 1/2 tsp smoked paprika, and 1/4 tsp salt over the lentil mixture.
11. Stir everything together and cook for 2 minutes to blend flavors.
12. Warm 4 large flour tortillas in a dry skillet over medium heat for 30 seconds per side until pliable.
13. Divide the lentil filling evenly among the center of each tortilla.
14. Top each with 1/4 cup shredded Monterey Jack cheese.
15. Fold the sides of each tortilla inward, then roll tightly from the bottom to form a burrito.
16. Place burritos seam-side down on a baking sheet.
17. Bake in a preheated 350°F oven for 5 minutes to melt the cheese and crisp the tortilla slightly.
18. Remove from oven and let rest for 2 minutes before serving.
19. Garnish each burrito with 2 tbsp sour cream and 1 tbsp fresh chopped cilantro.
Keep in mind that properly draining the lentils prevents soggy burritos. Known for their hearty texture and smoky-spiced flavor profile, these burritos offer a delightful contrast between the creamy filling and slightly crisp tortilla. Try serving them with a side of fresh pico de gallo or avocado slices for extra freshness and color.
Vegan Lentil and Potato Salad
Begin by gathering your ingredients for this hearty vegan lentil and potato salad, perfect for meal prep or a quick lunch. Both lentils and potatoes are packed with nutrients and fiber, making this dish as wholesome as it is delicious.
Ingredients
For the Lentils and Potatoes:
– 1 cup dried green lentils
– 2 large russet potatoes, peeled and diced into 1/2-inch cubes
– 4 cups water
– 1 tsp salt
For the Dressing:
– 1/4 cup olive oil
– 2 tbsp lemon juice
– 1 tsp Dijon mustard
– 1/2 tsp garlic powder
– 1/4 tsp black pepper
For the Salad:
– 1/2 red onion, finely diced
– 1/4 cup fresh parsley, chopped
Instructions
1. Rinse 1 cup dried green lentils under cold water in a fine-mesh strainer to remove any debris.
2. In a medium pot, combine the rinsed lentils, 4 cups water, and 1 tsp salt.
3. Bring the mixture to a boil over high heat, then reduce to a simmer and cook uncovered for 20 minutes, or until the lentils are tender but not mushy.
4. Drain the cooked lentils in a strainer and set them aside to cool to room temperature.
5. While the lentils cook, place the diced potatoes in a separate pot and cover with cold water.
6. Bring the potatoes to a boil over high heat and cook for 10 minutes, or until they are fork-tender.
7. Drain the potatoes and let them cool completely to prevent them from breaking apart in the salad.
8. In a small bowl, whisk together 1/4 cup olive oil, 2 tbsp lemon juice, 1 tsp Dijon mustard, 1/2 tsp garlic powder, and 1/4 tsp black pepper until emulsified.
9. In a large mixing bowl, combine the cooled lentils, cooled potatoes, 1/2 diced red onion, and 1/4 cup chopped parsley.
10. Pour the dressing over the salad and toss gently to coat all ingredients evenly.
11. Refrigerate the salad for at least 30 minutes before serving to allow the flavors to meld.
Ultimate satisfaction comes from the creamy potatoes and firm lentils coated in a tangy dressing, with the crisp red onion adding a pleasant bite. Serve it chilled as a standalone meal or alongside grilled vegetables for a refreshing, protein-packed dish that keeps well in the fridge for days.
Mediterranean Lentil and Quinoa Bowls
Just imagine coming home to a nourishing bowl that’s both satisfying and packed with vibrant Mediterranean flavors. Journey with me through this simple yet delicious recipe that builds layers of texture and taste, perfect for a wholesome weeknight dinner.
Ingredients
For the base:
– 1 cup quinoa
– 2 cups vegetable broth
– 1 cup dried brown lentils
For the vegetables:
– 2 tbsp olive oil
– 1 red bell pepper, diced
– 1 small red onion, diced
– 2 cloves garlic, minced
For the dressing:
– 3 tbsp lemon juice
– 2 tbsp olive oil
– 1 tsp dried oregano
– ½ tsp salt
– ¼ tsp black pepper
For serving:
– ¼ cup crumbled feta cheese
– 2 tbsp chopped fresh parsley
Instructions
1. Rinse 1 cup quinoa under cold water in a fine-mesh strainer for 1 minute to remove bitterness.
2. Combine rinsed quinoa and 2 cups vegetable broth in a medium saucepan, bring to a boil over high heat, then reduce heat to low, cover, and simmer for 15 minutes until liquid is absorbed.
3. While quinoa cooks, rinse 1 cup dried brown lentils and place in another saucepan with 3 cups water, bring to a boil, then reduce heat to medium and simmer uncovered for 20 minutes until tender but not mushy.
4. Heat 2 tbsp olive oil in a large skillet over medium heat until shimmering, about 2 minutes.
5. Add diced red bell pepper and red onion to the skillet, sauté for 5 minutes until vegetables begin to soften.
6. Add minced garlic and cook for 1 additional minute until fragrant.
7. In a small bowl, whisk together 3 tbsp lemon juice, 2 tbsp olive oil, 1 tsp dried oregano, ½ tsp salt, and ¼ tsp black pepper until emulsified.
8. Drain any excess water from the cooked lentils using a colander.
9. Fluff the cooked quinoa with a fork to separate the grains.
10. Combine quinoa, lentils, and sautéed vegetables in a large mixing bowl.
11. Pour the dressing over the mixture and toss gently to coat everything evenly.
12. Divide the mixture evenly among four bowls.
13. Top each bowl with 1 tbsp crumbled feta cheese and ½ tbsp chopped fresh parsley.
Delightfully textured with fluffy quinoa and firm lentils against the crisp vegetables, this bowl offers a bright, lemony flavor balanced by salty feta. Try serving it warm with a side of toasted pita bread or chill it for a refreshing next-day lunch—the flavors meld beautifully overnight.
Easy Lentil and Vegetable Stir Fry
Sometimes the simplest meals are the most satisfying, especially when they come together quickly on a busy weeknight. Start by gathering your ingredients for this wholesome lentil and vegetable stir fry that’s both nutritious and delicious.
Ingredients
– For the stir fry: 1 cup dried green lentils, 2 cups water, 2 tablespoons olive oil, 1 medium onion (diced), 2 cloves garlic (minced), 1 red bell pepper (sliced), 1 cup broccoli florets, 1 medium carrot (julienned)
– For the sauce: 3 tablespoons soy sauce, 1 tablespoon rice vinegar, 1 teaspoon sesame oil, 1/2 teaspoon ground ginger
Instructions
1. Rinse 1 cup dried green lentils thoroughly under cold water in a fine-mesh strainer to remove any debris.
2. Combine the rinsed lentils with 2 cups water in a medium saucepan and bring to a boil over high heat.
3. Reduce heat to low, cover, and simmer for 20 minutes until lentils are tender but not mushy, then drain any excess water.
4. Heat 2 tablespoons olive oil in a large skillet or wok over medium-high heat until shimmering.
5. Add 1 diced medium onion and cook for 3 minutes, stirring occasionally, until translucent.
6. Add 2 minced garlic cloves and cook for 30 seconds until fragrant, being careful not to burn them.
7. Stir in 1 sliced red bell pepper, 1 cup broccoli florets, and 1 julienned medium carrot, and cook for 5 minutes until vegetables are crisp-tender.
8. Tip: Keep the heat at medium-high to achieve a slight char on the vegetables without overcooking them.
9. Add the cooked lentils to the skillet and stir to combine with the vegetables.
10. In a small bowl, whisk together 3 tablespoons soy sauce, 1 tablespoon rice vinegar, 1 teaspoon sesame oil, and 1/2 teaspoon ground ginger.
11. Pour the sauce mixture over the lentil and vegetable mixture in the skillet.
12. Tip: For a thicker sauce, let it simmer for an additional 2 minutes to reduce slightly.
13. Stir everything together and cook for 2 more minutes until heated through and well-coated.
14. Tip: Taste and adjust seasoning with a pinch of salt if needed, but the soy sauce usually provides enough saltiness.
15. Remove from heat and serve immediately.
Perfectly balanced with tender lentils and crisp vegetables, this stir fry offers a satisfying chew and umami-rich flavor from the soy and sesame. Try serving it over quinoa or brown rice for a complete meal, or top with a sprinkle of sesame seeds for extra crunch.
Lentil and Cauliflower Curry
Today’s recipe walks you through creating a comforting lentil and cauliflower curry, perfect for a nutritious weeknight dinner. This methodical approach ensures even beginners can achieve a flavorful, well-balanced dish with ease.
Ingredients
For the base:
– 1 tbsp olive oil
– 1 medium onion, diced
– 3 cloves garlic, minced
– 1 tbsp fresh ginger, grated
For the spices:
– 1 tbsp curry powder
– 1 tsp ground cumin
– 1/2 tsp turmeric
– 1/4 tsp cayenne pepper (optional)
For the main components:
– 1 cup brown lentils, rinsed
– 1 small head cauliflower, cut into 1-inch florets
– 4 cups vegetable broth
– 1 (14 oz) can diced tomatoes
– 1 (13.5 oz) can coconut milk
For finishing:
– 1/2 cup fresh cilantro, chopped
– 1 tbsp lime juice
Instructions
1. Heat 1 tbsp olive oil in a large pot over medium heat for 2 minutes until shimmering.
2. Add 1 diced onion and cook for 5 minutes, stirring occasionally, until translucent.
3. Stir in 3 minced garlic cloves and 1 tbsp grated ginger, cooking for 1 minute until fragrant.
4. Add 1 tbsp curry powder, 1 tsp cumin, 1/2 tsp turmeric, and 1/4 tsp cayenne pepper, toasting for 30 seconds to release oils.
5. Pour in 1 cup rinsed brown lentils and 4 cups vegetable broth, bringing to a boil.
6. Reduce heat to low, cover, and simmer for 20 minutes until lentils are tender but firm.
7. Add 1 head cauliflower florets and 1 can diced tomatoes, simmering uncovered for 15 minutes until cauliflower is fork-tender.
8. Stir in 1 can coconut milk and heat through for 3 minutes without boiling.
9. Remove from heat and mix in 1/2 cup chopped cilantro and 1 tbsp lime juice.
Enjoy this curry’s creamy texture from the coconut milk, balanced by the earthy lentils and tender cauliflower. Serve it over basmati rice or with naan bread for a complete meal that highlights the warm spices and subtle heat.
Classic Vegan Lentil Soup
Crafting a comforting bowl of vegan lentil soup is simpler than you might think, and this methodical approach ensures perfect results every time. Follow these precise steps to create a hearty, flavorful soup that’s both nutritious and satisfying. Let’s begin with gathering our ingredients and preparing the base.
Ingredients
For the sautéed base:
– 2 tbsp olive oil
– 1 medium yellow onion, diced
– 2 carrots, peeled and diced
– 2 celery stalks, diced
– 3 garlic cloves, minced
For the soup:
– 1 cup brown lentils, rinsed and drained
– 6 cups vegetable broth
– 1 (14.5 oz) can diced tomatoes
– 1 tsp dried thyme
– 1 tsp ground cumin
– 1/2 tsp smoked paprika
– 1 bay leaf
– 1 tsp salt
– 1/2 tsp black pepper
For finishing:
– 2 tbsp fresh lemon juice
– 1/4 cup chopped fresh parsley
Instructions
1. Heat 2 tbsp olive oil in a large pot over medium heat for 2 minutes until shimmering.
2. Add 1 diced yellow onion and cook for 5 minutes, stirring occasionally, until translucent.
3. Add 2 diced carrots and 2 diced celery stalks, cooking for 4 more minutes until slightly softened.
4. Stir in 3 minced garlic cloves and cook for 1 minute until fragrant. Tip: Don’t let the garlic brown or it will turn bitter.
5. Pour in 1 cup rinsed brown lentils, 6 cups vegetable broth, and 1 can diced tomatoes with their juices.
6. Add 1 tsp dried thyme, 1 tsp ground cumin, 1/2 tsp smoked paprika, 1 bay leaf, 1 tsp salt, and 1/2 tsp black pepper.
7. Bring the mixture to a boil over high heat, then reduce to a simmer.
8. Cover and simmer for 35 minutes, stirring occasionally, until lentils are tender but not mushy. Tip: Maintain a gentle simmer to prevent the lentils from breaking down too much.
9. Remove the pot from heat and discard the bay leaf.
10. Stir in 2 tbsp fresh lemon juice and 1/4 cup chopped fresh parsley. Tip: Adding lemon juice at the end brightens the flavors without cooking out its freshness.
A velvety texture develops as the lentils break down slightly, creating a naturally thick broth without any cream. The smoked paprika and cumin lend a warm, earthy depth that complements the sweet vegetables perfectly. For a creative twist, top with crispy roasted chickpeas or serve with crusty whole-grain bread for dipping.
Lentil and Sweet Potato Tacos
Yes, you can create delicious plant-based tacos that satisfy everyone at the table with these lentil and sweet potato tacos. This recipe builds layers of flavor through simple techniques that ensure perfect texture every time.
Ingredients
For the filling:
– 2 medium sweet potatoes, peeled and diced into ½-inch cubes
– 1 cup brown lentils, rinsed
– 2 tablespoons olive oil
– 1 teaspoon ground cumin
– 1 teaspoon chili powder
– ½ teaspoon smoked paprika
For assembly:
– 8 corn tortillas
– 1 cup shredded red cabbage
– ½ cup chopped fresh cilantro
– 1 lime, cut into wedges
– ¼ cup crumbled cotija cheese
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Toss the diced sweet potatoes with 1 tablespoon olive oil, cumin, chili powder, and smoked paprika until evenly coated.
3. Spread the seasoned sweet potatoes in a single layer on the prepared baking sheet.
4. Roast the sweet potatoes for 20-25 minutes until tender and slightly caramelized at the edges, flipping halfway through.
5. While the sweet potatoes roast, combine the rinsed lentils with 2 cups water in a medium saucepan and bring to a boil.
6. Reduce heat to low, cover, and simmer the lentils for 18-20 minutes until tender but not mushy, then drain any excess liquid.
7. Heat the remaining 1 tablespoon olive oil in a large skillet over medium heat.
8. Add the cooked lentils to the skillet and cook for 3-4 minutes, stirring occasionally, to lightly toast them.
9. Warm the corn tortillas one at a time in a dry skillet over medium heat for 30 seconds per side until pliable.
10. Combine the roasted sweet potatoes and toasted lentils in a bowl and mix gently.
11. Divide the lentil-sweet potato mixture evenly among the warmed tortillas.
12. Top each taco with shredded red cabbage, chopped cilantro, crumbled cotija cheese, and a squeeze of fresh lime juice.
Hearty and satisfying, these tacos offer a wonderful contrast between the creamy sweet potatoes and toothsome lentils, with the crisp cabbage adding fresh crunch. The smoky spices balance beautifully with the bright lime and salty cheese, making these perfect for stacking high with extra toppings like avocado or pickled onions.
Zesty Lentil and Avocado Salad
On busy weeknights, this vibrant lentil and avocado salad comes together quickly while delivering fresh flavors and satisfying protein. Our methodical approach ensures perfect results every time, even for kitchen newcomers.
Ingredients
– For the lentils: 1 cup dried green lentils, 4 cups water, 1 tsp salt
– For the dressing: ¼ cup olive oil, 3 tbsp fresh lime juice, 1 tsp honey, ½ tsp ground cumin
– For assembly: 2 ripe avocados (diced), ½ cup finely chopped red onion, ¼ cup chopped fresh cilantro
Instructions
1. Rinse 1 cup dried green lentils under cold running water in a fine-mesh strainer to remove any debris.
2. Combine rinsed lentils, 4 cups water, and 1 tsp salt in a medium saucepan over high heat.
3. Bring the lentil mixture to a rolling boil, then reduce heat to maintain a gentle simmer.
4. Simmer lentils uncovered for 20-25 minutes, stirring occasionally, until tender but still holding their shape (tip: avoid overcooking to prevent mushy lentils).
5. Drain cooked lentils in a colander and spread them in a thin layer on a baking sheet to cool completely to room temperature, about 15 minutes.
6. While lentils cool, whisk together ¼ cup olive oil, 3 tbsp fresh lime juice, 1 tsp honey, and ½ tsp ground cumin in a small bowl until emulsified.
7. Dice 2 ripe avocados into ½-inch cubes and immediately toss with 2 tbsp of the dressing to prevent browning (tip: the acid in the dressing acts as a natural preservative).
8. Finely chop ½ cup red onion and ¼ cup fresh cilantro.
9. Combine cooled lentils, dressed avocados, red onion, and cilantro in a large mixing bowl.
10. Pour remaining dressing over the salad and gently toss to combine all ingredients evenly (tip: use a folding motion to maintain avocado integrity).
11. Serve immediately or refrigerate for up to 2 hours before serving for flavors to meld.
Just prepared, this salad offers a delightful contrast between the firm lentils and creamy avocados, with the zesty lime dressing cutting through the richness beautifully. For a creative twist, serve it in hollowed-out bell peppers or as a filling for whole-grain wraps, making it equally perfect for picnics or quick lunches.
Conclusion
Overall, these 20 vegan lentil recipes offer something for every meal and occasion, proving how versatile and delicious plant-based eating can be. We hope you find new favorites to add to your rotation! Don’t forget to share which recipes you loved in the comments and pin this roundup to your Pinterest boards for easy access. Happy cooking!
I’m Louise Cutler, a food lover who enjoys creating simple, flavorful recipes that anyone can make and share at home.
