19+ Best Lentil Recipes

Lentils earn their keep in any kitchen. A single bag turns into soup, dal, tacos, burgers, and even a shepherd’s pie, all without a special trip to the store. They cook fast, cost little, and soak up whatever spices or broth you throw at them.

Some nights call for a brothy bowl loaded with vegetables. Other nights you want something rich enough to fool a meat eater, like a lentil bolognese simmered until deep and savory. Brown and green lentils hold their shape for salads and stews, while red and yellow lentils break down fast into creamy dals and purees, so the right choice depends on the texture you’re after.

This collection covers both camps, plus a few global classics worth adding to your regular rotation.

Quick picks:

• Best weeknight dinner: Red Lentil Dal with Garlic and Ginger
• Best comfort food: Lentil Shepherd’s Pie
• Best make-ahead lunch: French Lentil Salad with Dijon Vinaigrette
• Best for curry lovers: Coconut Red Lentil Curry

1. Classic Lentil Soup

This is the soup that built lentils’ reputation, and for good reason. Brown lentils simmer with carrots, celery, and onion in broth until tender but not mushy, with a splash of vinegar at the end to brighten everything up.

Ingredients:

• 1 ½ cups brown or green lentils, rinsed
• 2 tablespoons olive oil
• 1 onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 6 cups vegetable or chicken broth
• 1 can (14 oz) diced tomatoes
• 1 teaspoon dried thyme
• 1 bay leaf
• 1 tablespoon red wine vinegar
• Salt and pepper to taste

Method:

1. Heat oil in a large pot over medium heat. Add onion, carrots, and celery; cook 6 minutes.
2. Stir in garlic and cook 1 minute.
3. Add lentils, broth, tomatoes, thyme, and bay leaf. Bring to a boil.
4. Reduce heat and simmer 30 minutes, until lentils are tender.
5. Remove bay leaf, stir in vinegar, and season with salt and pepper.

Serves 6. Prep 15 minutes, cook 40 minutes. For another brothy, vegetable-packed bowl, try this hearty lentil soup with spinach and carrots.

2. Red Lentil Dal with Garlic and Ginger

This dal is the fastest path to a warm, spiced dinner you’ll crave again. Red lentils dissolve into a silky, golden puree while garlic and ginger bloom in hot ghee for a fragrant finish.

Ingredients:

• 1 cup red lentils, rinsed
• 3 cups water
• 1 teaspoon turmeric
• 2 tablespoons ghee or oil
• 1 teaspoon cumin seeds
• 4 garlic cloves, sliced
• 1-inch piece ginger, minced
• 1 small onion, diced
• 1 teaspoon garam masala
• Salt to taste
• Fresh cilantro, chopped

Method:

1. Simmer lentils, water, and turmeric 20 minutes until soft.
2. In a small pan, heat ghee and fry cumin seeds, garlic, ginger, and onion until golden.
3. Pour the mixture over the lentils and stir in garam masala and salt.
4. Top with cilantro and serve over rice.

Serves 4. Prep 10 minutes, cook 25 minutes.

3. Coconut Red Lentil Curry

This curry turns humble red lentils into something lush and velvety. Coconut milk mellows the spices while tomato adds a little tang underneath the richness.

Ingredients:

• 1 cup red lentils, rinsed
• 1 tablespoon coconut oil
• 1 onion, diced
• 3 garlic cloves, minced
• 1 tablespoon curry powder
• 1 can (14 oz) coconut milk
• 1 cup diced tomatoes
• 2 cups vegetable broth
• Salt to taste
• Lime wedges and cilantro for serving

Method:

1. Sauté onion and garlic in coconut oil 5 minutes.
2. Stir in curry powder and cook 1 minute.
3. Add lentils, coconut milk, tomatoes, and broth.
4. Simmer uncovered 20 minutes, stirring occasionally, until thick and creamy.
5. Season with salt and finish with lime and cilantro.

Serves 4. Prep 10 minutes, cook 25 minutes. If coconut milk is a kitchen staple for you, check out our best coconut milk recipes for more ways to use the rest of the can.

4. Lentil Shepherd’s Pie

This is the cozy, oven-baked dinner that makes lentils feel like a Sunday roast. A savory lentil and vegetable filling hides under a blanket of buttery mashed potatoes, baked until the top turns golden.

Ingredients:

• 1 ½ cups brown lentils, cooked
• 2 tablespoons olive oil
• 1 onion, diced
• 2 carrots, diced
• 1 cup frozen peas
• 2 tablespoons tomato paste
• 1 ½ cups vegetable broth
• 1 teaspoon Worcestershire sauce
• 2 pounds potatoes, peeled and boiled
• 4 tablespoons butter
• ¼ cup milk

Method:

1. Preheat oven to 400°F.
2. Sauté onion and carrots 6 minutes, stir in tomato paste, broth, Worcestershire, and lentils; simmer 10 minutes.
3. Stir in peas, pour into a baking dish.
4. Mash potatoes with butter and milk, spread over filling.
5. Bake 25 minutes until golden.

Serves 6. Prep 20 minutes, cook 45 minutes.

5. French Lentil Salad with Dijon Vinaigrette

This salad shows off what French green lentils, often called Puy lentils, do best: hold their shape and carry a peppery, earthy bite. A sharp Dijon vinaigrette ties everything together without drowning the lentils.

Ingredients:

• 1 cup French green lentils, rinsed
• 3 cups water
• 1 bay leaf
• 2 tablespoons Dijon mustard
• 3 tablespoons red wine vinegar
• 5 tablespoons olive oil
• 1 shallot, minced
• ½ cup chopped parsley
• Salt and pepper to taste

Method:

1. Simmer lentils with bay leaf 25 minutes until tender but firm. Drain and cool slightly.
2. Whisk mustard, vinegar, oil, and shallot.
3. Toss lentils with dressing and parsley, season to taste.

Serves 4 as a side. Prep 10 minutes, cook 25 minutes. For more dressings worth keeping on hand, browse these healthy salad dressing recipes.

6. Hearty Lentil and Vegetable Stew

This stew is the one to make when the fridge has stray vegetables to use up. Brown lentils, potatoes, and whatever vegetables you have simmer together into a thick, warming bowl.

Ingredients:

• 1 ½ cups brown lentils, rinsed
• 2 tablespoons olive oil
• 1 onion, diced
• 2 carrots, chopped
• 2 potatoes, cubed
• 1 zucchini, chopped
• 1 can (14 oz) diced tomatoes
• 6 cups vegetable broth
• 1 teaspoon smoked paprika
• Salt and pepper to taste

Method:

1. Sauté onion and carrots 5 minutes.
2. Add potatoes, zucchini, tomatoes, broth, lentils, and paprika.
3. Bring to a boil, then simmer 35 minutes until vegetables and lentils are tender.
4. Season to taste.

Serves 6. Prep 15 minutes, cook 40 minutes.

7. Lentil Bolognese

This sauce proves lentils can carry a meaty, rich flavor without any meat at all. Brown or green lentils simmer in a tomato-wine sauce until deeply savory, perfect spooned over pasta.

Ingredients:

• 1 cup brown or green lentils, rinsed
• 2 tablespoons olive oil
• 1 onion, diced
• 1 carrot, diced
• 1 celery stalk, diced
• 3 garlic cloves, minced
• 2 tablespoons tomato paste
• ½ cup red wine
• 1 can (28 oz) crushed tomatoes
• 2 cups vegetable broth
• 1 teaspoon dried oregano
• Salt and pepper to taste

Method:

1. Sauté onion, carrot, and celery 7 minutes. Add garlic and tomato paste, cook 1 minute.
2. Pour in wine and reduce by half.
3. Add tomatoes, broth, lentils, and oregano. Simmer 35 minutes until thick.
4. Season and serve over pasta.

Serves 6. Prep 15 minutes, cook 45 minutes.

8. Turkish Red Lentil Soup

This soup, known as mercimek çorbası, is silky, lemony, and warming in a single spoonful. Red lentils cook down fast with onion, carrot, and a touch of mint and paprika.

Ingredients:

• 1 cup red lentils, rinsed
• 1 tablespoon butter or olive oil
• 1 onion, diced
• 1 carrot, diced
• 1 tablespoon tomato paste
• 1 teaspoon paprika
• 5 cups vegetable broth
• Juice of 1 lemon
• Dried mint for garnish

Method:

1. Sauté onion and carrot 5 minutes. Stir in tomato paste and paprika.
2. Add lentils and broth, simmer 25 minutes until soft.
3. Blend until smooth, stir in lemon juice.
4. Garnish with mint before serving.

Serves 4. Prep 10 minutes, cook 30 minutes. See our best homemade soup recipes for more warming bowls like this one.

9. Lentil and Sweet Potato Chili

This chili brings natural sweetness and body from roasted sweet potato, balanced by smoky chili spices. Brown lentils add heft so you won’t miss the beef.

Ingredients:

• 1 cup brown lentils, rinsed
• 2 cups sweet potato, cubed
• 1 onion, diced
• 2 garlic cloves, minced
• 1 can (14 oz) black beans, drained
• 1 can (14 oz) diced tomatoes
• 2 tablespoons chili powder
• 1 teaspoon cumin
• 3 cups vegetable broth
• Salt to taste

Method:

1. Sauté onion and garlic 5 minutes.
2. Add sweet potato, lentils, beans, tomatoes, spices, and broth.
3. Simmer 35 minutes until lentils and sweet potato are tender.
4. Season with salt.

Serves 6. Prep 15 minutes, cook 40 minutes.

10. Mujadara with Caramelized Onions

This Middle Eastern classic turns rice, lentils, and deeply caramelized onions into something far greater than its simple parts. The onions take patience, but they reward you with a sweet, almost jammy topping.

Ingredients:

• 1 cup brown lentils, rinsed
• 1 cup basmati rice
• 4 onions, thinly sliced
• 4 tablespoons olive oil
• 1 teaspoon cumin
• 2 ¾ cups water
• Salt to taste

Method:

1. Simmer lentils in water 15 minutes until just tender.
2. Meanwhile, cook onions in olive oil over low heat 25 minutes, stirring often, until deep golden brown.
3. Add rice and cumin to the lentils, cover, and cook 15 minutes until rice is tender.
4. Top with caramelized onions and salt.

Serves 4. Prep 10 minutes, cook 45 minutes.

11. Lentil-Stuffed Bell Peppers

These peppers make a satisfying main without any meat filler. Cooked lentils mix with rice, tomato, and spices, then bake inside bell pepper halves until tender.

Ingredients:

• 4 bell peppers, halved and seeded
• 1 cup cooked brown lentils
• 1 cup cooked rice
• ½ cup diced tomato
• 1 teaspoon cumin
• ½ teaspoon smoked paprika
• ½ cup shredded cheese (optional)
• Salt and pepper to taste

Method:

1. Preheat oven to 375°F.
2. Mix lentils, rice, tomato, and spices; season well.
3. Fill pepper halves with mixture, place in a baking dish with a splash of water.
4. Cover with foil and bake 30 minutes. Uncover, add cheese if using, and bake 10 more minutes.

Serves 4. Prep 15 minutes, cook 40 minutes.

12. Spiced Lentil Tacos

These tacos turn seasoned lentils into a quick, satisfying taco filling. A mix of chili powder, cumin, and smoked paprika gives them a savory, almost meaty depth.

Ingredients:

• 1 cup brown lentils, cooked
• 1 tablespoon olive oil
• 1 teaspoon chili powder
• ½ teaspoon cumin
• ½ teaspoon smoked paprika
• Salt to taste
• 8 small tortillas
• Toppings: shredded lettuce, salsa, avocado, lime

Method:

1. Heat oil in a skillet, add lentils and spices.
2. Cook 5 minutes, mashing some lentils slightly for texture.
3. Warm tortillas and fill with lentil mixture and toppings.

Serves 4. Prep 10 minutes, cook 10 minutes.

13. Warm Lentil Salad with Roasted Beets and Goat Cheese

This salad pairs earthy roasted beets with creamy goat cheese and tender green lentils, still warm from the pot. It works as a light lunch or a colorful side for dinner.

Ingredients:

• 1 cup French green lentils, cooked
• 3 beets, roasted and diced
• ½ cup crumbled goat cheese
• 2 cups arugula
• 2 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• Salt and pepper to taste

Method:

1. Roast beets at 400°F for 40 minutes until fork-tender, then peel and dice.
2. Whisk oil, vinegar, salt, and pepper.
3. Toss warm lentils with beets, arugula, and dressing.
4. Top with goat cheese.

Serves 4. Prep 15 minutes, cook 40 minutes.

14. Lentil and Mushroom Burgers

These patties hold together well and taste deeply savory thanks to sautéed mushrooms. Brown lentils and oats bind everything into a burger with real bite.

Ingredients:

• 1 cup brown lentils, cooked
• 1 cup mushrooms, finely chopped
• ½ cup rolled oats
• 1 egg (or flax egg for vegan)
• 2 garlic cloves, minced
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• Burger buns and toppings

Method:

1. Sauté mushrooms and garlic until moisture evaporates, about 8 minutes.
2. Mash lentils, mix with mushrooms, oats, egg, and seasoning.
3. Form into 4 patties.
4. Pan-fry 4 minutes per side until crisp outside.

Serves 4. Prep 15 minutes, cook 20 minutes.

15. Lentil and Sausage Stew

This stew leans into smoky, savory sausage for a dinner that feels substantial on a cold night. Brown lentils soak up all that flavor as everything simmers together.

Ingredients:

• 1 cup brown lentils, rinsed
• 12 oz smoked sausage, sliced
• 1 onion, diced
• 2 carrots, diced
• 3 garlic cloves, minced
• 1 can (14 oz) diced tomatoes
• 4 cups chicken broth
• 1 teaspoon smoked paprika
• Salt and pepper to taste

Method:

1. Brown sausage in a pot, remove and set aside.
2. Sauté onion, carrots, and garlic in the same pot.
3. Add lentils, tomatoes, broth, paprika, and sausage back in.
4. Simmer 35 minutes until lentils are tender.

Serves 6. Prep 15 minutes, cook 45 minutes.

16. Lentil and Spinach Stuffed Sweet Potatoes

This dish turns baked sweet potatoes into a full meal with a savory lentil and spinach filling spooned on top. The sweetness of the potato plays well against garlicky greens.

Ingredients:

• 4 sweet potatoes
• 1 cup brown lentils, cooked
• 2 cups fresh spinach
• 2 garlic cloves, minced
• 1 tablespoon olive oil
• ½ teaspoon cumin
• Salt and pepper to taste
• Tahini or yogurt for drizzling

Method:

1. Bake sweet potatoes at 400°F for 45 minutes until tender.
2. Sauté garlic and spinach in oil until wilted, stir in lentils and cumin.
3. Split potatoes open, top with lentil mixture.
4. Drizzle with tahini before serving.

Serves 4. Prep 10 minutes, cook 45 minutes.

17. Greek Lentil Salad with Feta and Cucumber

This salad is crisp, briny, and cooling, built around green or brown lentils tossed with classic Greek flavors. Cucumber, tomato, and feta make it feel like a lentil take on a village salad.

Ingredients:

• 1 cup brown lentils, cooked
• 1 cucumber, diced
• 1 cup cherry tomatoes, halved
• ½ cup crumbled feta
• ¼ cup red onion, diced
• 3 tablespoons olive oil
• 1 tablespoon red wine vinegar
• 1 teaspoon dried oregano
• Salt and pepper to taste

Method:

1. Combine lentils, cucumber, tomatoes, onion, and feta.
2. Whisk oil, vinegar, oregano, salt, and pepper.
3. Toss salad with dressing and serve chilled or at room temperature.

Serves 4. Prep 15 minutes, no cook time if lentils are pre-cooked.

18. Ethiopian Misir Wat

This dish is a spiced red lentil stew built on berbere, the fragrant Ethiopian spice blend that gives it a deep red color and warm heat. It’s traditionally scooped up with injera bread.

Ingredients:

• 1 cup red lentils, rinsed
• 2 tablespoons oil
• 1 onion, finely diced
• 3 garlic cloves, minced
• 1-inch ginger, minced
• 2 tablespoons berbere spice blend
• 2 tablespoons tomato paste
• 3 cups vegetable broth
• Salt to taste

Method:

1. Sauté onion 8 minutes until soft and golden.
2. Add garlic, ginger, and berbere, cook 1 minute.
3. Stir in tomato paste, lentils, and broth.
4. Simmer 25 minutes until thick and deeply red.

Serves 4. Prep 10 minutes, cook 35 minutes.

19. Crispy Lentil Fritters with Yogurt Sauce

These fritters give lentils a crunchy, golden edge that makes them feel like a snack and a meal at once. A cool, garlicky yogurt sauce balances the spice inside.

Ingredients:

• 1 cup red lentils, soaked 2 hours and drained
• 1 small onion, grated
• 2 garlic cloves, minced
• 1 teaspoon cumin
• ½ teaspoon turmeric
• 2 tablespoons chickpea flour
• Oil for frying
• 1 cup plain yogurt
• 1 garlic clove, grated (for sauce)
• Salt to taste

Method:

1. Blend soaked lentils into a coarse paste.
2. Mix in onion, garlic, spices, and flour.
3. Fry spoonfuls in hot oil 3 minutes per side until golden and crisp.
4. Stir yogurt with grated garlic and salt; serve alongside.

Serves 4. Prep 20 minutes (plus soaking), cook 15 minutes. For more legume-based snacks and mains, our best bean recipes has plenty worth bookmarking.

How to Choose the Right Lentils for a Recipe

The lentil variety you grab determines whether your dish turns creamy or stays chunky. Red and yellow lentils break down fast and work best in dals, purees, and soups that want a smooth finish. Brown and green lentils hold their shape through a longer simmer, which makes them the better choice for salads, stews, and burgers.

French green lentils (Puy lentils) are the firmest of the bunch and keep a slight bite even after 25 minutes of cooking, which is why they shine in cold salads. Black beluga lentils, smaller and glossier, behave similarly and make an elegant stand-in for Puy lentils if you can’t find them.

Recipe	Best Lentil Type	Texture	Approx. Cook Time
Classic Lentil Soup	Brown/green	Tender, holds shape	30 min
Red Lentil Dal	Red	Soft, creamy	20 min
Coconut Red Lentil Curry	Red	Soft, creamy	20 min
Lentil Shepherd’s Pie	Brown	Tender, holds shape	Pre-cooked
French Lentil Salad	French green (Puy)	Firm, holds shape	25 min
Vegetable Stew	Brown	Tender, holds shape	35 min
Lentil Bolognese	Brown/green	Tender, breaks down slightly	35 min
Turkish Red Lentil Soup	Red	Soft, pureed	25 min
Sweet Potato Chili	Brown	Tender, holds shape	35 min
Mujadara	Brown	Tender, holds shape	15 min
Stuffed Peppers	Brown	Tender, holds shape	Pre-cooked
Lentil Tacos	Brown	Tender, slightly mashed	Pre-cooked
Beet and Goat Cheese Salad	French green (Puy)	Firm, holds shape	25 min
Mushroom Burgers	Brown	Tender, mashed	Pre-cooked
Sausage Stew	Brown	Tender, holds shape	35 min
Stuffed Sweet Potatoes	Brown	Tender, holds shape	Pre-cooked
Greek Lentil Salad	Brown/green	Firm, holds shape	Pre-cooked
Misir Wat	Red	Soft, thick	25 min
Lentil Fritters	Red	Coarse paste	Soaked, not boiled

For more ways to put different legumes to work across soups, salads, and mains, our best lentil recipes collection and our best vegetarian recipes meals are worth a browse.

Tips for Cooking and Storing Lentils

Skip the soaking for most lentils. Unlike dried beans, lentils cook fast enough that soaking isn’t necessary, though a quick rinse to remove dust and debris is always a good idea.

Salt lentils partway through cooking, not before. Adding salt too early can toughen the skins, so wait until they’re close to tender before seasoning fully.

Watch the clock closely with red lentils. They go from firm to mush within a couple of minutes, so check them often once they hit the 15-minute mark.

Cooked lentils keep well in the fridge for about 5 days in a sealed container. They also freeze nicely for up to 3 months, which makes a double batch worth the extra effort on soup or stew night.

Reheat gently with a splash of broth or water. Lentils thicken as they sit, and a little extra liquid brings soups and stews back to their original consistency.

Keep a bag of both red and brown lentils in your pantry. Between the two, you can cover most of the recipes above without a special grocery trip.