20 Delicious Lent Recipes for Fasting

Lent is a time for reflection, but who says it can’t also be a season of delicious discovery? Whether you’re fasting or simply looking to lighten up your meals, our roundup of 20 Delicious Lent Recipes is packed with hearty, flavorful dishes that’ll keep you satisfied. From quick dinners to comfort food favorites, these recipes are sure to inspire your kitchen adventures. Let’s dive in!

Spicy Lentil Soup

Wandering through the flavors of a quiet evening, this Spicy Lentil Soup emerges as a comforting embrace, its warmth a gentle contrast to the crisp air outside. It’s a dish that carries the whispers of autumn, yet finds its place in any season, offering solace and spice in equal measure.

Ingredients

• 1 cup dried green lentils, rinsed and drained
• 2 tbsp clarified butter
• 1 large yellow onion, finely diced
• 3 garlic cloves, minced
• 1 tbsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp cayenne pepper
• 4 cups vegetable stock, homemade preferred
• 1 cup crushed tomatoes
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper
• 2 tbsp fresh cilantro, chopped
• 1 tbsp fresh lemon juice

Instructions

1. In a large pot, heat the clarified butter over medium heat until shimmering, about 2 minutes.
2. Add the finely diced yellow onion, sautéing until translucent and slightly golden, approximately 5 minutes.
3. Stir in the minced garlic, ground cumin, smoked paprika, and cayenne pepper, cooking until fragrant, about 1 minute.
4. Pour in the rinsed green lentils, stirring to coat them evenly with the spice mixture.
5. Add the vegetable stock and crushed tomatoes, bringing the mixture to a gentle boil.
6. Reduce the heat to low, cover, and simmer until the lentils are tender, about 30 minutes, stirring occasionally.
7. Season with sea salt and freshly ground black pepper, adjusting to your preference.
8. Just before serving, stir in the fresh cilantro and lemon juice for a bright finish.

The soup achieves a velvety texture, with the lentils offering a slight bite against the rich, spiced broth. Serve it with a dollop of yogurt or a sprinkle of extra cilantro for an added layer of flavor and color.

Lentil and Spinach Curry

Perhaps there’s no dish more comforting than a warm, spiced curry, especially when it’s as nourishing as this lentil and spinach version. It’s the kind of meal that feels like a gentle embrace, perfect for those evenings when you crave something hearty yet wholesome.

Ingredients

• 1 cup dried green lentils, rinsed and drained
• 2 tablespoons clarified butter
• 1 large yellow onion, finely diced
• 3 garlic cloves, minced
• 1 tablespoon fresh ginger, grated
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon cayenne pepper
• 1 (14.5-ounce) can diced tomatoes, undrained
• 4 cups fresh spinach, roughly chopped
• 1 teaspoon sea salt
• 1/2 cup coconut milk
• 2 cups water

Instructions

1. In a large pot, heat the clarified butter over medium heat until shimmering.
2. Add the diced onion and sauté until translucent, about 5 minutes, stirring occasionally to prevent burning.
3. Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
4. Add the ground turmeric, cumin, coriander, and cayenne pepper to the pot, toasting the spices for 30 seconds to release their aromas.
5. Pour in the rinsed lentils, diced tomatoes with their juices, and water, stirring to combine all ingredients.
6. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 25 minutes, or until the lentils are tender but not mushy.
7. Fold in the chopped spinach and sea salt, cooking for an additional 5 minutes until the spinach is wilted.
8. Stir in the coconut milk, warming through for 2 minutes before removing from heat.

This curry achieves a delightful balance between the earthy lentils and the vibrant spinach, with a creamy texture from the coconut milk. Serve it over a bed of basmati rice or with warm naan bread for a truly satisfying meal.

Garlic Lentil Stew

Comfort comes in many forms, and today, it arrives as a warm, aromatic bowl of garlic lentil stew, a dish that whispers of home and heart with every spoonful. This stew is a testament to the beauty of simplicity, where each ingredient plays its part in creating something greater than the sum of its parts.

Ingredients

• 1 cup dried green lentils, rinsed and drained
• 2 tbsp clarified butter
• 1 large yellow onion, finely diced
• 4 cloves garlic, minced
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 4 cups vegetable stock, low sodium
• 1 bay leaf
• 1 tbsp fresh lemon juice
• 1/4 cup fresh cilantro, chopped
• Sea salt, to adjust seasoning

Instructions

1. In a large pot over medium heat, melt the clarified butter until it shimmers.
2. Add the finely diced yellow onion, sautéing until translucent, about 5 minutes, stirring occasionally to prevent browning.
3. Stir in the minced garlic, ground cumin, and smoked paprika, cooking for 1 minute until fragrant.
4. Add the rinsed green lentils to the pot, stirring to coat them in the spice mixture.
5. Pour in the vegetable stock and add the bay leaf, bringing the mixture to a gentle boil.
6. Reduce heat to low, cover, and simmer for 25-30 minutes, or until the lentils are tender but not mushy.
7. Remove the bay leaf and stir in the fresh lemon juice and chopped cilantro.
8. Adjust the seasoning with sea salt, if necessary, and serve hot.

Silky lentils meld with the deep, smoky undertones of paprika and cumin, while the fresh cilantro and lemon juice brighten each bite. Serve this stew with a dollop of yogurt or alongside crusty bread for a meal that comforts and satisfies.

Lentil and Vegetable Stir Fry

Just as the morning light gently fills the kitchen, there’s something deeply comforting about preparing a dish that’s both nourishing and vibrant. This lentil and vegetable stir fry is a testament to the beauty of simple ingredients coming together, offering a canvas of textures and flavors that speak to the soul.

Ingredients

• 1 cup French green lentils, rinsed and drained
• 2 tbsp extra virgin olive oil
• 1 large yellow onion, finely diced
• 2 cloves garlic, minced
• 1 red bell pepper, julienned
• 1 cup shiitake mushrooms, thinly sliced
• 2 cups baby spinach, loosely packed
• 1 tbsp tamari sauce
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• Sea salt, to taste

Instructions

1. In a medium saucepan, bring 2 cups of water to a boil over high heat. Add the lentils, reduce heat to low, and simmer uncovered for 20 minutes, or until tender but still firm to the bite. Drain any excess water and set aside.
2. Heat olive oil in a large skillet over medium heat. Add the onion and garlic, sautéing for 3 minutes until translucent and fragrant.
3. Introduce the red bell pepper and shiitake mushrooms to the skillet, stirring occasionally for 5 minutes until the vegetables begin to soften.
4. Fold in the cooked lentils, baby spinach, tamari sauce, smoked paprika, and ground cumin. Stir gently to combine, allowing the spinach to wilt slightly, about 2 minutes.
5. Season with sea salt to taste, then remove from heat. Tip: For an extra layer of flavor, let the stir fry sit covered for 5 minutes before serving to allow the spices to meld.

Perfectly balanced, this stir fry offers a delightful contrast between the earthy lentils and the crisp-tender vegetables. Serve it over a bed of quinoa for a complete meal, or enjoy it as is for a light yet satisfying dish.

Creamy Lentil Dal

Falling into the rhythm of a quiet kitchen morning, there’s something deeply comforting about stirring a pot of creamy lentil dal. It’s a dish that whispers of home, of slow-cooked love and the kind of nourishment that seeps into your bones.

Ingredients

• 1 cup red lentils, rinsed and drained
• 3 cups filtered water
• 2 tbsp clarified butter (ghee)
• 1 medium yellow onion, finely diced
• 3 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 1 tsp ground turmeric
• 1 tsp ground cumin
• 1/2 tsp ground coriander
• 1/4 tsp cayenne pepper
• 1 tsp sea salt
• 1 tbsp fresh lemon juice
• 1/4 cup cilantro, finely chopped

Instructions

1. In a medium saucepan, combine the rinsed lentils and filtered water. Bring to a boil over high heat, then reduce to a simmer, uncovered, for 20 minutes, skimming any foam that rises to the surface.
2. While the lentils cook, heat the clarified butter in a small skillet over medium heat. Add the diced onion and sauté until translucent, about 5 minutes, stirring occasionally.
3. Add the minced garlic, grated ginger, turmeric, cumin, coriander, and cayenne pepper to the onions. Cook for 1 minute, stirring constantly to prevent burning.
4. Once the lentils are tender and most of the water is absorbed, stir in the onion and spice mixture along with the sea salt. Simmer for an additional 5 minutes to meld the flavors.
5. Remove from heat and stir in the fresh lemon juice and chopped cilantro. Tip: For a smoother texture, blend half of the dal with an immersion blender before adding the lemon juice and cilantro.
6. Let the dal rest for 5 minutes off the heat to thicken slightly. Tip: The resting time allows the flavors to deepen and the texture to become creamier.

Nowhere does simplicity shine brighter than in this creamy lentil dal, where each spoonful offers a velvety texture and a harmony of warm spices. Serve it over a bed of basmati rice or with a side of naan for a meal that feels both indulgent and wholesome.

Lentil and Mushroom Burgers

Yesterday, as the golden hues of dusk painted the kitchen, I found myself craving something hearty yet wholesome, a dish that bridges the gap between comfort and nutrition. Lentil and mushroom burgers emerged as the perfect canvas, their earthy flavors and satisfying texture a testament to simple, plant-based ingredients.

Ingredients

• 1 cup dried green lentils, rinsed and drained
• 2 cups vegetable broth, low-sodium
• 2 tbsp extra-virgin olive oil, divided
• 8 oz cremini mushrooms, finely diced
• 1 small yellow onion, finely diced
• 2 cloves garlic, minced
• 1/2 cup rolled oats
• 1 tbsp tamari
• 1 tsp smoked paprika
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1 pasture-raised egg, lightly beaten

Instructions

1. In a medium saucepan, combine the lentils and vegetable broth. Bring to a boil over high heat, then reduce to a simmer, cover, and cook for 25 minutes, or until the lentils are tender but not mushy. Drain any excess liquid and set aside to cool slightly.
2. While the lentils cook, heat 1 tbsp of olive oil in a large skillet over medium heat. Add the mushrooms, onion, and garlic, sautéing for 5-7 minutes, until the vegetables are soft and the mushrooms have released their moisture. Remove from heat and let cool slightly.
3. In a large mixing bowl, combine the cooked lentils, sautéed vegetables, rolled oats, tamari, smoked paprika, sea salt, and black pepper. Mix well to combine, then stir in the lightly beaten egg until the mixture holds together when pressed.
4. Divide the mixture into 4 equal portions, shaping each into a 1-inch thick patty. Chill in the refrigerator for 15 minutes to firm up.
5. Heat the remaining 1 tbsp of olive oil in the skillet over medium heat. Cook the patties for 4-5 minutes per side, until golden brown and crispy on the outside.
6. Tip: For a crispier exterior, press the patties gently with a spatula during cooking. Tip: If the mixture is too wet, add more oats, 1 tbsp at a time. Tip: Serve on a toasted whole grain bun with avocado slices for added creaminess.

Kneading the mixture with care, these burgers come together with a delightful contrast of textures—crispy on the outside, tender within. The smoked paprika lends a subtle depth, making each bite a rich exploration of flavor. Consider serving atop a bed of arugula with a drizzle of balsamic glaze for an elegant twist.

Lentil Salad with Lemon Dressing

Today, as the light filters softly through the kitchen window, I find myself drawn to the simplicity and nourishment of a lentil salad, its lemon dressing a bright note in the quiet of the morning.

Ingredients

• 1 cup French green lentils, rinsed
• 2 cups water
• 1/2 teaspoon sea salt
• 1/4 cup extra-virgin olive oil
• 2 tablespoons fresh lemon juice
• 1 teaspoon Dijon mustard
• 1 small shallot, finely minced
• 1/2 cup cherry tomatoes, halved
• 1/4 cup fresh parsley, chopped
• 1/4 cup feta cheese, crumbled

Instructions

1. In a medium saucepan, combine the lentils and water. Bring to a boil over high heat, then reduce to a simmer, cover, and cook for 20 minutes, or until the lentils are tender but still hold their shape.
2. Drain any excess water and transfer the lentils to a large bowl. Sprinkle with sea salt and let cool to room temperature, about 15 minutes.
3. In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, and minced shallot until emulsified.
4. Pour the dressing over the cooled lentils and gently toss to combine, ensuring each lentil is lightly coated.
5. Add the cherry tomatoes, parsley, and feta cheese to the bowl. Fold gently to distribute the ingredients evenly without crushing the lentils.
6. Let the salad sit for 5 minutes before serving to allow the flavors to meld.

Offering a delightful contrast of textures, the lentils provide a hearty base while the lemon dressing brightens each bite. Serve this salad atop a bed of arugula for an extra peppery note, or alongside grilled fish for a complete meal.

Lentil and Rice Casserole

Many evenings call for a dish that comforts as much as it nourishes, a humble yet hearty meal that feels like a warm embrace. Lentil and rice casserole, with its earthy tones and satisfying texture, is just that—a simple pleasure that speaks to the soul.

Ingredients

• 1 cup green lentils, rinsed and drained
• 1 cup long-grain white rice, rinsed and drained
• 2 tbsp clarified butter
• 1 medium yellow onion, finely diced
• 2 cloves garlic, minced
• 4 cups vegetable stock, heated to a simmer
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• Salt, to precise taste
• 1/4 cup fresh parsley, finely chopped

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish with clarified butter.
2. In a large skillet over medium heat, melt the remaining clarified butter. Add the finely diced yellow onion and sauté until translucent, about 5 minutes.
3. Stir in the minced garlic, ground cumin, and smoked paprika, cooking for an additional minute until fragrant.
4. Add the rinsed green lentils and long-grain white rice to the skillet, stirring to coat them evenly with the onion and spice mixture.
5. Pour the simmering vegetable stock over the lentil and rice mixture, ensuring all ingredients are submerged. Season with salt to precise taste.
6. Transfer the mixture to the prepared baking dish, covering tightly with aluminum foil.
7. Bake in the preheated oven for 45 minutes, then remove the foil and bake for an additional 15 minutes to allow the top to lightly crisp.
8. Remove from the oven and let stand for 10 minutes before sprinkling with freshly chopped parsley.

Nowhere does simplicity shine brighter than in this casserole, where the lentils and rice meld into a tender, flavorful base, punctuated by the freshness of parsley. Serve it alongside a crisp green salad or as a standalone dish that promises comfort in every bite.

Lentil and Tomato Pasta

Dusk settles softly outside, casting a golden hue that seems to whisper of simple, hearty meals shared among loved ones. Today, we’re embracing the humble yet profoundly satisfying combination of lentils and tomatoes, woven into a pasta dish that comforts as much as it nourishes.

Ingredients

• 1 cup dried green lentils, rinsed and drained
• 2 tbsp extra-virgin olive oil
• 1 medium yellow onion, finely diced
• 2 garlic cloves, minced
• 1 can (28 oz) San Marzano tomatoes, hand-crushed
• 1 tsp dried oregano
• 1/2 tsp crushed red pepper flakes
• 12 oz whole wheat spaghetti
• 1/4 cup fresh basil leaves, torn
• 1/2 cup freshly grated Pecorino Romano cheese
• Sea salt, to season

Instructions

1. In a medium saucepan, combine the lentils with 3 cups of water. Bring to a boil over high heat, then reduce to a simmer, uncovered, for 25 minutes or until tender but firm. Drain any excess water and set aside.
2. Heat olive oil in a large skillet over medium heat. Add the onion and sauté until translucent, about 5 minutes, stirring occasionally to prevent burning.
3. Stir in the minced garlic and cook for 1 minute until fragrant, ensuring it doesn’t brown to avoid bitterness.
4. Add the hand-crushed tomatoes, dried oregano, and red pepper flakes to the skillet. Simmer the sauce on low heat for 20 minutes, allowing the flavors to meld beautifully.
5. Meanwhile, cook the spaghetti in a large pot of salted boiling water according to package instructions until al dente. Reserve 1/2 cup of pasta water before draining.
6. Fold the cooked lentils into the tomato sauce, adjusting the consistency with reserved pasta water as needed. Season with sea salt to your preference.
7. Toss the drained spaghetti with the lentil-tomato sauce until evenly coated. Serve immediately, garnished with torn basil leaves and a generous sprinkle of Pecorino Romano cheese.

Combining the earthy depth of lentils with the bright acidity of tomatoes, this pasta offers a delightful contrast in textures—creamy lentils against al dente spaghetti. For an extra touch of elegance, drizzle with a high-quality olive oil just before serving to enhance its rustic charm.

Lentil and Sweet Potato Curry

Today, as the light fades softly outside, I find myself drawn to the warmth and comfort of a Lentil and Sweet Potato Curry, a dish that feels like a gentle embrace on a quiet evening.

Ingredients

• 1 cup dried green lentils, rinsed and drained
• 2 medium sweet potatoes, peeled and diced into 1/2-inch cubes
• 1 large yellow onion, finely chopped
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 2 tbsp clarified butter
• 1 tbsp ground turmeric
• 1 tsp ground cumin
• 1/2 tsp cayenne pepper
• 1 can (14 oz) coconut milk
• 2 cups vegetable broth
• 1 tbsp fresh lemon juice
• 1/2 cup cilantro leaves, chopped
• Salt, to taste

Instructions

1. In a large pot, heat the clarified butter over medium heat until shimmering.
2. Add the chopped onion, sautéing until translucent, about 5 minutes, stirring occasionally to prevent burning.
3. Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
4. Mix in the turmeric, cumin, and cayenne pepper, toasting the spices for 30 seconds to release their aromas.
5. Add the diced sweet potatoes and lentils, stirring to coat them evenly with the spice mixture.
6. Pour in the coconut milk and vegetable broth, bringing the mixture to a gentle boil.
7. Reduce the heat to low, cover, and simmer for 25 minutes, or until the lentils and sweet potatoes are tender.
8. Stir in the fresh lemon juice and chopped cilantro, adjusting the salt as needed.
9. Remove from heat and let the curry sit for 5 minutes to allow the flavors to meld together.

Now, the curry presents a harmonious blend of creamy coconut milk and earthy lentils, with the sweet potatoes adding a subtle sweetness. Serve it over a bed of fluffy basmati rice or with warm naan bread for a comforting meal that soothes the soul.

Lentil and Chickpea Falafel

On a quiet morning like this, when the light filters through the kitchen window just so, there’s something deeply comforting about preparing a batch of Lentil and Chickpea Falafel. It’s a dish that carries the warmth of tradition and the promise of nourishment, perfect for savoring slowly.

Ingredients

• 1 cup dried chickpeas, soaked overnight
• 1/2 cup dried green lentils, soaked overnight
• 1 small yellow onion, finely diced
• 3 cloves garlic, minced
• 1/4 cup fresh parsley, finely chopped
• 1/4 cup fresh cilantro, finely chopped
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp baking soda
• 1 tbsp lemon juice
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper
• Avocado oil, for frying

Instructions

1. Drain and rinse the soaked chickpeas and lentils thoroughly, ensuring no soaking water remains.
2. In a food processor, combine the chickpeas, lentils, onion, garlic, parsley, cilantro, cumin, coriander, baking soda, lemon juice, salt, and pepper. Pulse until the mixture is finely ground but not pureed, scraping down the sides as needed.
3. Transfer the mixture to a bowl, cover, and refrigerate for at least 1 hour to allow the flavors to meld and the mixture to firm up.
4. Heat avocado oil in a deep skillet over medium heat to 350°F, ensuring there’s enough oil to submerge the falafel balls halfway.
5. While the oil heats, form the chilled mixture into 1-inch balls, pressing gently to ensure they hold their shape.
6. Fry the falafel in batches, turning occasionally, until they are golden brown and crispy on all sides, about 3-4 minutes per batch. Avoid overcrowding the skillet to maintain the oil temperature.
7. Remove the falafel with a slotted spoon and drain on a paper towel-lined plate.

Yielded from the fryer, these falafel are irresistibly crispy on the outside, tender and flavorful within. Serve them nestled in warm pita with a drizzle of tahini sauce, or atop a vibrant salad for a meal that feels both indulgent and wholesome.

Lentil and Quinoa Pilaf

Today, as the light filters softly through the kitchen window, I find myself drawn to the simplicity and nourishment of a Lentil and Quinoa Pilaf. This dish, with its humble beginnings, transforms into a symphony of textures and flavors, perfect for a reflective afternoon.

Ingredients

• 1 cup French green lentils, rinsed
• 1 cup quinoa, rinsed
• 2 tbsp clarified butter
• 1 small yellow onion, finely diced
• 2 cloves garlic, minced
• 2 cups vegetable broth
• 1 tsp ground cumin
• 1/2 tsp ground coriander
• 1/4 tsp ground turmeric
• Sea salt, to precise taste
• Freshly ground black pepper, to precise taste
• 1/4 cup fresh parsley, finely chopped

Instructions

1. In a medium saucepan, heat the clarified butter over medium heat until shimmering, about 2 minutes.
2. Add the finely diced yellow onion and sauté until translucent, approximately 5 minutes, stirring occasionally to prevent browning.
3. Stir in the minced garlic, ground cumin, ground coriander, and ground turmeric, cooking for 1 minute until fragrant.
4. Add the rinsed French green lentils and quinoa to the saucepan, stirring to coat with the spice mixture.
5. Pour in the vegetable broth, bringing the mixture to a boil. Then, reduce the heat to low, cover, and simmer for 25 minutes, or until the lentils and quinoa are tender and the liquid is absorbed.
6. Remove from heat and let stand, covered, for 5 minutes to allow the grains to steam further.
7. Fluff the pilaf with a fork, then season with sea salt and freshly ground black pepper to precise taste.
8. Garnish with freshly chopped parsley before serving.

Fluffy and fragrant, this pilaf offers a delightful contrast between the tender lentils and the slightly nutty quinoa. Serve it alongside a crisp green salad or as a hearty base for roasted vegetables to elevate its comforting essence.

Lentil and Barley Soup

How comforting it is to stir a pot of something hearty and nourishing, especially when the weather turns. This lentil and barley soup, with its earthy tones and satisfying chew, is like a warm embrace on a chilly evening.

Ingredients

• 1 cup dried green lentils, rinsed and drained
• 1/2 cup pearl barley, rinsed
• 2 tbsp extra-virgin olive oil
• 1 large yellow onion, finely diced
• 2 medium carrots, peeled and diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 6 cups vegetable stock, low-sodium
• 1 bay leaf
• 1 tsp dried thyme
• 1/2 tsp smoked paprika
• Salt and freshly ground black pepper, to season
• 2 tbsp fresh parsley, chopped

Instructions

1. In a large pot, heat the olive oil over medium heat until shimmering, about 1 minute.
2. Add the onion, carrots, and celery, sautéing until the onion is translucent and the vegetables begin to soften, about 5 minutes.
3. Stir in the garlic, cooking until fragrant, about 30 seconds.
4. Add the lentils, barley, vegetable stock, bay leaf, thyme, and smoked paprika, stirring to combine.
5. Bring the mixture to a boil, then reduce the heat to low, covering the pot with a lid.
6. Simmer gently for 45 minutes, or until the lentils and barley are tender, stirring occasionally to prevent sticking.
7. Season with salt and pepper, adjusting to your preference.
8. Remove the bay leaf and discard.
9. Stir in the fresh parsley just before serving.

Delightfully hearty, this soup boasts a velvety texture with pops of chewiness from the barley. Serve it with a crusty whole-grain bread for dipping, or top with a dollop of Greek yogurt for a creamy contrast.

Lentil and Coconut Curry

Curling up with a bowl of this lentil and coconut curry feels like a warm embrace on a chilly evening. The creamy coconut milk melds beautifully with the earthy lentils, creating a dish that’s both comforting and nourishing.

Ingredients

• 1 cup dried green lentils, rinsed and drained
• 1 tablespoon clarified butter
• 1 medium yellow onion, finely diced
• 3 garlic cloves, minced
• 1 tablespoon fresh ginger, grated
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/4 teaspoon cayenne pepper
• 1 (13.5-ounce) can full-fat coconut milk
• 2 cups vegetable broth
• 1 tablespoon fresh lime juice
• 1/4 cup cilantro leaves, chopped
• Sea salt, to taste

Instructions

1. In a medium saucepan, heat the clarified butter over medium heat until shimmering.
2. Add the diced onion and sauté until translucent, about 5 minutes, stirring occasionally to prevent burning.
3. Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
4. Mix in the turmeric, cumin, coriander, and cayenne pepper, toasting the spices for 30 seconds to release their aromas.
5. Pour in the rinsed lentils, stirring to coat them evenly with the spice mixture.
6. Add the coconut milk and vegetable broth, bringing the mixture to a gentle boil.
7. Reduce the heat to low, cover, and simmer for 25 minutes, or until the lentils are tender but not mushy.
8. Stir in the fresh lime juice and chopped cilantro, adjusting the seasoning with sea salt as needed.
9. Remove from heat and let the curry sit for 5 minutes to allow the flavors to meld together.

Kindly savor the velvety texture and the harmonious blend of spices in this curry. For an extra touch of elegance, serve it over a bed of jasmine rice or with a side of warm naan bread.

Lentil and Avocado Wrap

Gently, the morning light filters through the kitchen window, casting a soft glow on the counter where today’s creation begins. This lentil and avocado wrap is a testament to simplicity and nourishment, a quiet celebration of flavors that come together with minimal fuss.

Ingredients

• 1 cup cooked green lentils, drained and cooled
• 1 ripe Hass avocado, halved and pitted
• 2 tbsp extra-virgin olive oil
• 1 tbsp fresh lemon juice
• 1/2 tsp ground cumin
• 1/4 tsp smoked paprika
• Sea salt, finely ground
• Freshly ground black pepper
• 4 large whole wheat tortillas
• 1 cup baby arugula
• 1/4 cup crumbled feta cheese

Instructions

1. In a medium bowl, mash the avocado with a fork until smooth but slightly chunky.
2. Add the cooked lentils, olive oil, lemon juice, cumin, smoked paprika, a pinch of sea salt, and a grind of black pepper to the bowl. Gently fold the ingredients together until well combined. Tip: For a creamier texture, mash half of the lentils before mixing.
3. Lay the tortillas flat on a clean surface. Divide the lentil and avocado mixture evenly among them, spreading it in the center of each tortilla.
4. Top each with a handful of baby arugula and a sprinkle of crumbled feta cheese. Tip: For an extra crunch, add a few slices of cucumber or radish.
5. Fold the sides of the tortillas inward, then roll tightly from the bottom to enclose the filling. Tip: If the tortillas are stiff, warm them slightly in a dry skillet over medium heat for 10 seconds per side to make them more pliable.
6. Cut each wrap in half diagonally and serve immediately, or wrap tightly in parchment paper for a portable meal.

As you take the first bite, the creamy avocado and earthy lentils meld beautifully, punctuated by the peppery arugula and tangy feta. For a delightful contrast, serve with a side of crisp, chilled cucumber slices or a drizzle of tahini sauce.

Lentil and Pumpkin Stew

Lentils and pumpkin come together in this stew to create a dish that feels like a warm embrace on a chilly evening. It’s a humble yet deeply satisfying meal that invites you to slow down and savor each spoonful.

Ingredients

• 1 cup dried green lentils, rinsed and drained
• 2 cups pumpkin, peeled and cubed into 1-inch pieces
• 1 large yellow onion, finely diced
• 2 cloves garlic, minced
• 1 tbsp clarified butter
• 4 cups vegetable stock
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• Salt, to season
• Fresh cilantro, chopped for garnish

Instructions

1. In a large pot, heat the clarified butter over medium heat until shimmering.
2. Add the finely diced yellow onion and sauté until translucent, about 5 minutes, stirring occasionally to prevent burning.
3. Stir in the minced garlic and cook for another minute until fragrant.
4. Add the rinsed green lentils to the pot, followed by the vegetable stock, ensuring the lentils are fully submerged.
5. Bring the mixture to a boil, then reduce the heat to a simmer. Cover and cook for 20 minutes.
6. After 20 minutes, add the cubed pumpkin, ground cumin, and smoked paprika to the pot. Stir gently to combine.
7. Continue to simmer, covered, for another 15 minutes, or until the pumpkin is tender and the lentils are cooked through.
8. Season with salt to taste, remembering that the vegetable stock may already contain salt.
9. Garnish with freshly chopped cilantro before serving.

Zesty and hearty, this stew boasts a velvety texture with the lentils providing a slight bite against the soft pumpkin. Serve it with a dollop of yogurt or a side of crusty bread to soak up the rich flavors.

Lentil and Corn Chowder

Under the soft glow of the kitchen light, this lentil and corn chowder emerges as a comforting embrace, blending earthy lentils with the sweet crunch of corn in a creamy, herb-infused broth that whispers of home.

Ingredients

• 1 cup dried green lentils, rinsed and drained
• 2 tablespoons clarified butter
• 1 large yellow onion, finely diced
• 2 cloves garlic, minced
• 1 teaspoon fresh thyme leaves
• 4 cups vegetable stock
• 2 cups fresh corn kernels (from about 3 ears)
• 1 cup heavy cream
• 1 teaspoon sea salt
• 1/2 teaspoon freshly ground black pepper
• 2 tablespoons chopped fresh parsley

Instructions

1. In a large pot, melt the clarified butter over medium heat until it shimmers.
2. Add the finely diced yellow onion, sautéing until translucent, about 5 minutes, stirring occasionally to prevent browning.
3. Stir in the minced garlic and fresh thyme leaves, cooking for 1 minute until fragrant.
4. Pour in the rinsed green lentils and vegetable stock, bringing the mixture to a boil.
5. Reduce heat to low, cover, and simmer for 25 minutes, or until the lentils are tender but not mushy.
6. Add the fresh corn kernels, heavy cream, sea salt, and black pepper, stirring to combine.
7. Simmer uncovered for an additional 10 minutes, allowing the flavors to meld and the chowder to thicken slightly.
8. Remove from heat and stir in the chopped fresh parsley.

Just as the chowder settles, its creamy texture and the sweet pop of corn against the earthy lentils invite a sprinkle of smoked paprika or a dollop of crème fraîche for serving, transforming each bowl into a canvas of comfort.

Lentil and Beetroot Salad

Curling up with a bowl of this lentil and beetroot salad feels like a quiet moment of nourishment, a gentle embrace of earthy flavors and vibrant colors that speak to the soul as much as they satisfy the palate.

Ingredients

• 1 cup French green lentils, rinsed
• 2 medium beetroots, peeled and diced into 1/2-inch cubes
• 2 tbsp extra-virgin olive oil
• 1 tbsp apple cider vinegar
• 1 tsp Dijon mustard
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1/4 cup crumbled feta cheese
• 2 tbsp chopped fresh parsley

Instructions

1. Preheat the oven to 400°F. Toss the diced beetroots with 1 tbsp of olive oil and a pinch of sea salt. Spread them on a baking sheet in a single layer. Roast for 25 minutes, or until tender and slightly caramelized, stirring halfway through.
2. While the beetroots roast, bring 3 cups of water to a boil in a medium saucepan. Add the lentils, reduce heat to a simmer, and cook uncovered for 20 minutes, or until tender but still holding their shape. Drain any excess water and let cool slightly.
3. In a small bowl, whisk together the remaining 1 tbsp of olive oil, apple cider vinegar, Dijon mustard, sea salt, and black pepper to create the dressing.
4. In a large mixing bowl, combine the warm lentils, roasted beetroots, and dressing. Gently toss to ensure everything is evenly coated.
5. Sprinkle the crumbled feta cheese and chopped parsley over the salad just before serving to add a creamy texture and fresh, herbal note.

Finished with a sprinkle of feta and parsley, this salad offers a delightful contrast of textures—from the tender lentils to the crisp beetroots—and a harmony of flavors that’s both grounding and uplifting. Serve it atop a bed of arugula for an extra peppery bite or alongside grilled fish for a complete meal.

Lentil and Zucchini Fritters

Perhaps there’s no better way to welcome the gentle embrace of summer than with these lentil and zucchini fritters, a dish that whispers of sun-drenched gardens and the quiet joy of simple, nourishing meals.

Ingredients

• 1 cup dried green lentils, rinsed and drained
• 2 medium zucchinis, grated and moisture squeezed out
• 2 pasture-raised eggs, lightly beaten
• 1/2 cup all-purpose flour
• 1/4 cup finely chopped fresh parsley
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1/4 cup clarified butter, for frying

Instructions

1. In a medium saucepan, combine the lentils with 2 cups of water. Bring to a boil over high heat, then reduce to a simmer, cover, and cook for 20 minutes, or until lentils are tender but not mushy. Drain any excess water and let cool slightly.
2. In a large mixing bowl, combine the cooked lentils, grated zucchini, beaten eggs, flour, parsley, garlic, cumin, salt, and pepper. Mix gently until just combined; overmixing can lead to dense fritters.
3. Heat the clarified butter in a large skillet over medium heat until shimmering. For each fritter, drop 1/4 cup of the mixture into the skillet, flattening slightly with the back of a spoon.
4. Cook the fritters for 3-4 minutes on each side, or until golden brown and crispy. Adjust the heat as necessary to prevent burning.
5. Transfer the cooked fritters to a paper towel-lined plate to drain any excess butter. Serve warm.

Each bite of these fritters offers a delightful contrast between the crispy exterior and the soft, flavorful interior. Try serving them atop a bed of mixed greens with a dollop of Greek yogurt for a light, satisfying meal.

Lentil and Apple Salad

Perhaps there’s no better way to welcome the gentle embrace of summer than with a dish that balances the earthy depth of lentils with the crisp, sweet brightness of apples. This Lentil and Apple Salad is a testament to the beauty of simple ingredients coming together to create something unexpectedly delightful.

Ingredients

• 1 cup French green lentils, rinsed
• 2 cups water
• 1/2 teaspoon sea salt
• 1 large Honeycrisp apple, julienned
• 1/4 cup extra-virgin olive oil
• 2 tablespoons apple cider vinegar
• 1 tablespoon Dijon mustard
• 1/4 cup finely chopped red onion
• 1/4 cup chopped fresh parsley
• 1/4 teaspoon freshly ground black pepper

Instructions

1. In a medium saucepan, combine the rinsed French green lentils and water. Bring to a boil over high heat.
2. Reduce heat to low, cover, and simmer for 20 minutes, or until lentils are tender but still hold their shape. Drain any excess water and let cool to room temperature.
3. While the lentils cool, whisk together the extra-virgin olive oil, apple cider vinegar, and Dijon mustard in a large bowl until emulsified.
4. Add the cooled lentils, julienned Honeycrisp apple, finely chopped red onion, and chopped fresh parsley to the bowl with the dressing. Gently toss to combine.
5. Season with sea salt and freshly ground black pepper, adjusting to your preference.
6. Let the salad sit for 10 minutes before serving to allow the flavors to meld together beautifully.

A harmonious blend of textures and flavors, this salad offers the tender bite of lentils against the crisp sweetness of apples, all brought together with a tangy dressing. Serve it atop a bed of arugula for an extra peppery note or alongside grilled chicken for a more substantial meal.

Conclusion

Exploring these 20 delicious lent recipes can transform your fasting days into a culinary adventure. Each dish offers a unique blend of flavors and nutrients, ensuring your meals are anything but mundane. We invite you to try these recipes, share your favorites in the comments, and spread the joy of wholesome eating by pinning this article on Pinterest. Happy cooking!

Bella Bacinos