Recipes Ingredients Beans & Legumes Lentil Recipes 19 Lentil Recipes, From Soups and Stews to Salads and Pies You know you should be cooking these colorful, tiny powerhouses more often—these recipes will make it easy. By Anna Kovel Anna Kovel Anna Kovel is a former food editor for Martha Stewart Living. Anna brings 30 years of professional experience as a restaurant chef, writer, food stylist, and recipe developer. Anna's work can be found in Better Homes and Gardens, MarthaStewart.com, The Via Carota cookbook, and more. Editorial Guidelines Published on September 27, 2024 Close Photo: Christopher Testani Which pantry staple is tiny yet nutritious and comes in red, yellow, green, brown, and black? Why, a lentil, of course! There are as many reasons to love lentils as there are varieties. How much do we adore them? Let us count the ways. They Taste GreatYes, they really do. No, they’re not just filler—lentils have their own deep flavor. Their naturally high mineral content adds to their satisfying taste while allowing other flavors to shine. And because they tend to soften during cooking, they are a dependable way to add body to soups, stews, and chilis. They’re HealthyLentils are legumes: seeds that grow within a plant’s pod. They are nutritionally powerful. Ancient sources of plant-based proteins, lentils are loaded with minerals and digestible fiber, so they fill us up. There’s a reason they’re often used in vegan or vegetarian dishes. But don’t consider them only for non-meat eaters. They’re Good for Your BudgetLentils are an economical choice. Many varieties are on the market, and only a few specialty lentils are pricey exceptions. Some lentil varieties from small European regions, like Umbria in Italy, and Le Puy, France, are prized for their texture and flavor. All of them keep well in a dry pantry. They Cook QuicklySometimes, this simple fact will have you reaching for that bag of lentils—they almost always cook within half an hour. If you start a pot of lentils, you can rest assured that you will have something hot and filling to eat in barely any time, with very little fuss. And you can cook them ahead of time and serve them later. They’re AdaptableThere’s nothing like a classic and straightforward soup, but one of the most wonderful things about cooking with lentils is their versatility. A change of spices, from, say celery, bay leaf and thyme, to ginger, coriander, and turmeric will make a world of difference. Go global; mix up which vegetables go into the pot and and take it from there. All of our lentil recipes include vegetables, whether as a base (the traditional French term for an aromatic vegetable base is mire poix) or as a hefty nutrient-dense part of a soup or stew. Serve lentils as a salad, a side dish, a soup, or make dal, a bowl of spiced Indian comfort food. Get out a pot and cook up one of these lentil recipes—they will fill you up as only the best home cooking can do. Tips for Making the Best Lentil Soup 01 of 19 Lentil Soup With Crispy Kale Armando Rafael When you want to get cozy in the kitchen on cool weather days, try making this tasty pot of lentil soup. The ingredient list is simple. For added flair, sliced, roasted shiitake mushrooms and kale leaves make a savory topping. View Recipe 02 of 19 French Lentil Salad Bryan Gardner Using the French du puy lentils makes a difference when you want to serve lentils as a salad. They retain their shape even when fully cooked, so you can toss them with dressing and fresh herbs—for this recipe, sliced red cabbage and copious amounts of parsley, tarragon, basil, or mint add color and texture. View Recipe 03 of 19 Vegetarian Shepherd’s Pie Kate Mathis Try this vegetarian version of a favorite oven-to-table dish the next time you gather family on a cold night. With lentils, mushrooms, and a dose of Worcestershire sauce (you can buy a vegetarian option) under a garlicky mashed potato top, no one will miss the traditional meat. View Recipe 04 of 19 Golden Dal With Gingered Tomatoes Sidney Bensimon This take on Indian dal uses red lentils, golden vegetables such as beets, carrots, and bell peppers and will fortify you with beta-carotene. Ginger gives a bit of heat, and a dollop of yogurt is added at the end for its cooling flavor. View Recipe 05 of 19 Vegetarian Chili With Avocado Cream Marcus Nilsson This chili should satisfy a crowd. It has three kinds of legumes, tomatoes, and fresh chili peppers to make a rich and robust dish. It's big-batch cooking at its best. View Recipe 06 of 19 Kitchari Emily Kate Roemer Lentils, rice, and spices, along with mixed vegetables, cook in one pot until they turn into a healthy, porridge-like stew. Yellow-green mung dal is thought to soothe and balance the digestive system. View Recipe 07 of 19 Kielbasa and Lentil-Rice With Spinach Chris Simpson Sizzling a smoked pork sausage such as kielbasa in a skillet until it releases some of its flavorful fat creates a savory base for this lentil and rice stew. With greens cooked into it, and sliced sausage served on top, it’s a meal in one. View Recipe 08 of 19 Vegan Lentil Soup Justin Walker When you’re cooking with lentils, you don’t need to find substitutions to create a tasty vegan dish. They’re naturally nutritious and satisfying. View Recipe 09 of 19 Toovar Dal Jake Stangel You can use toovar dal (also known as toor dal) or the harder to find oily toovar dal the legendary cookbook author Madhur Jaffrey calls for here. No matter which dal you cook with, do as she does and spoon a gorgeous mosaic of sizzled garlic, aromatic spices, and curry leaves on top. View Recipe 10 of 19 Creamy Red Lentil Stew With Coconut Milk Christopher Testani Tiny red lentils, which are split, break down more quickly than most other lentils, so they can be your go-to when you want to make a lentil soup or stew quickly. This one takes 45 minutes and can be finished with chopped cilantro, toasted pistachios, or a poached egg. View Recipe 11 of 19 Warm Lentil Salad With Poached Egg Christopher Testani A satisfying meal in a bowl all in one. It's loaded with healthy vegetables, such as diced onion, celery and carrot base, and Swiss chard steam and leaves. Then there are crunchy almonds and goat cheese added at the end. A bright, lemony salad dressing pulls all the flavors together and there's an egg on top for extra protein, View Recipe 12 of 19 Cauliflower-and-Lentil Stew With Onion Relish Nico Schinco Sometimes an unexpected twist can make a simple dish stand out. Each serving of this spiced red lentil and vegetable stew is brightened by the sprinkling of diced onions mixed with fresh lime juice. Another bonus, it only takes 45 minutes from start to table. View Recipe 13 of 19 Vegan Meatballs Mike Krautter Move over 1970’s Lentil Loaf—a better vegetarian dinner is here! These “meat” balls are a clever combo of lentils, grain, and mushrooms with flax seed meal to help bind and add fiber. Serve with your favorite sauce over pasta or a pile of sautéed greens. View Button 14 of 19 Red Lentil and Sweet Potato Stew Starting with the toasted spices, onions, garlic, and bell peppers, this pot of lentils will perfume your kitchen as it cooks. It’s also filling; as the sweet potatoes soften, they add richness to the texture of the stew. Use the broth of your choice to make it vegan if you like. View Recipe 15 of 19 Arugula Salad With French Lentils, Smoked Chicken, and Roasted Peppers Earl Carter Turn a simple lentil salad into an elegant and substantial meal with the addition of sliced, cooked chicken and fresh arugula. Roasting your own bell peppers over a flame is an extra step that makes all the difference. Both the lentils and roasted peppers can be made in advance. View Recipe 16 of 19 Sausage, Lentil, and Kale Soup A hearty and classic lentil soup with Italian sausage cooked into golden brown nuggets. Enjoy it as is, or use this recipe as a base for improvisation, adding crushed red pepper and greens of your choice and parmesan shavings, parsley, and croutons on top. View Recipe 17 of 19 French Lentils With Caramelized Celery Root and Parsley Our take on a favorite French bistro-style salad adds meaty celery root. It's a surprising and complementary ingredient, elevating the classic but keeping it in the French culinary language. View Recipe 18 of 19 Lentil Soup Chris Court Full stop, period, say no more. This simple lentil soup is a trusted friend. It uses bacon for a flavor base and tomato paste to add body. View Recipe 19 of 19 Curried Red Lentil Soup With Dried Cherries and Cilantro Our fastest lentil soup, this one is ready in 20 minutes making it a smart choice for when time is short. It's a pantry-friendly version that starts with red lentils, uses curry powder and a can of coconut milk, with dried cherries as a bright and unexpected accent. View Recipe Was this page helpful? Thanks for your feedback! Tell us why! Other Submit