18 Delicious Lentil Recipes Vegan Healthy

Are you ready to transform your meals with the humble yet mighty lentil? Packed with protein, fiber, and endless versatility, lentils are the star of these 18 vegan and healthy recipes that promise to delight your taste buds. Whether you’re craving a cozy soup, a hearty salad, or a savory stew, our roundup has something for every home cook looking to add more plant-based goodness to their table. Let’s dive in!

Spicy Vegan Lentil Soup

Hungry for something hearty yet healthy? This spicy vegan lentil soup is your go-to for a cozy night in. Packed with flavor and easy to whip up, it’s a bowl of comfort that doesn’t skimp on the heat.

Ingredients

• 1 cup dried green lentils, rinsed and drained
• 2 tbsp extra-virgin olive oil
• 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 broth
• 1 (14.5 oz) can diced tomatoes, undrained
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper
• 2 cups baby spinach, loosely packed
• 1 tbsp lemon juice

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add the diced onion and cook, stirring occasionally, until translucent, about 5 minutes.
3. Stir in the minced garlic, cumin, smoked paprika, and cayenne pepper, cooking until fragrant, about 30 seconds.
4. Pour in the vegetable broth and add the lentils, bringing the mixture to a boil.
5. Reduce heat to low, cover, and simmer until the lentils are tender, about 25 minutes.
6. Add the diced tomatoes, sea salt, and black pepper, stirring to combine.
7. Continue to simmer uncovered for an additional 10 minutes to thicken the soup slightly.
8. Fold in the baby spinach and lemon juice, cooking just until the spinach wilts, about 2 minutes.

Serve this soup piping hot with a sprinkle of fresh herbs or a dollop of vegan yogurt for extra creaminess. The lentils offer a satisfying bite, while the spices deliver a warm, lingering heat that’s perfectly balanced by the lemon’s brightness.

Creamy Coconut Lentil Curry

Kickstart your weeknight dinners with this creamy coconut lentil curry that’s as nourishing as it is comforting. You’ll love how the spices meld together, creating a dish that’s both hearty and flavorful.

Ingredients

• 1 cup dried red lentils, rinsed and drained
• 1 tbsp clarified butter
• 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 can (13.5 oz) full-fat coconut milk
• 2 cups vegetable broth
• 1 tbsp fresh lime juice
• 1/4 cup cilantro, chopped
• Sea salt, to taste

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.
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, toasting the spices for 30 seconds to release their aromas.
5. Pour in the rinsed red lentils, stirring to coat them in the spice mixture.
6. Add the full-fat coconut milk and vegetable broth, bringing the mixture to a gentle boil.
7. Reduce the heat to low, cover, and simmer for 20 minutes, or until the lentils are tender.
8. Stir in the fresh lime juice and chopped cilantro, seasoning with sea salt to taste.
9. Remove from heat and let the curry sit for 5 minutes to thicken before serving.

Absolutely divine, this curry boasts a velvety texture with a perfect balance of spice and creaminess. Serve it over steamed basmati rice or with warm naan bread for a complete meal that’s sure to impress.

Vegan Lentil Meatballs

Wow, you’re going to love these Vegan Lentil Meatballs! They’re packed with flavor, easy to make, and perfect for anyone looking to add more plant-based meals to their diet.

Ingredients

• 1 cup dried green lentils, rinsed and drained
• 2 cups vegetable broth
• 1 tbsp extra-virgin olive oil
• 1 small yellow onion, finely diced
• 2 garlic cloves, minced
• 1 tbsp tomato paste
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• 1/2 cup breadcrumbs
• 1 tbsp flaxseed meal mixed with 3 tbsp water (flax egg)
• 1/4 cup fresh parsley, finely chopped
• Salt and freshly ground black pepper, to taste

Instructions

1. In a medium saucepan, combine the lentils and vegetable broth. Bring to a boil over high heat, then reduce to a simmer and cook for 25 minutes, or until the lentils are tender and the broth is absorbed. Tip: Avoid stirring too much to prevent the lentils from becoming mushy.
2. Preheat your oven to 375°F and line a baking sheet with parchment paper.
3. Heat the olive oil in a skillet over medium heat. Add the onion and garlic, sautéing for 5 minutes until translucent. Stir in the tomato paste, smoked paprika, and cumin, cooking for another minute until fragrant.
4. In a large bowl, mash the cooked lentils slightly with a fork. Add the sautéed onion mixture, breadcrumbs, flax egg, parsley, salt, and pepper. Mix until well combined. Tip: Let the mixture sit for 10 minutes to allow the breadcrumbs to absorb moisture, making it easier to form into balls.
5. Form the mixture into 1.5-inch balls and place them on the prepared baking sheet. Bake for 25 minutes, flipping halfway through, until golden and firm. Tip: For extra crispiness, broil for the last 2 minutes of baking.

Deliciously hearty with a slight crunch on the outside, these vegan lentil meatballs are fantastic served over spaghetti with marinara sauce or as a protein-packed addition to your favorite grain bowl.

Lentil and Mushroom Burgers

Now, if you’re on the hunt for a hearty, plant-based burger that doesn’t skimp on flavor or texture, you’ve hit the jackpot. These lentil and mushroom burgers are packed with umami and a satisfying bite, making them a crowd-pleaser for both vegetarians and meat-lovers alike.

Ingredients

• 1 cup dried green lentils, rinsed and drained
• 2 cups vegetable broth
• 2 tbsp extra-virgin olive oil, divided
• 8 oz cremini mushrooms, finely chopped
• 1/2 cup yellow onion, finely diced
• 2 garlic cloves, minced
• 1/2 cup rolled oats
• 1 tbsp soy sauce
• 1 tbsp Dijon mustard
• 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 let cool slightly.
2. While the lentils cook, heat 1 tbsp olive oil in a large skillet over medium heat. Add the mushrooms, onion, and garlic, sautéing for 5-7 minutes until the mushrooms release their moisture and the onions are translucent. Remove from heat and let cool slightly.
3. In a large mixing bowl, combine the cooked lentils, mushroom mixture, rolled oats, soy sauce, Dijon mustard, smoked paprika, sea salt, black pepper, and the lightly beaten egg. Mix until well combined.
4. Divide the mixture into 6 equal portions, shaping each into a 1/2-inch thick patty. For best results, chill the patties in the refrigerator for 30 minutes to firm up.
5. Heat the remaining 1 tbsp olive oil in a large skillet over medium heat. Cook the patties for 4-5 minutes per side, or until golden brown and crispy on the edges.
6. Serve the burgers on toasted whole grain buns with your favorite toppings. Perfect for a summer BBQ or a cozy night in, these burgers offer a smoky, savory flavor with a satisfyingly meaty texture that’ll have everyone coming back for seconds.

Garlicky Lentil Stew

Feeling like you need a hearty, comforting meal that doesn’t skimp on flavor? This garlicky lentil stew is your go-to, packed with rich aromas and a satisfying depth that’ll warm you right up.

Ingredients

• 1 cup dried green lentils, rinsed and drained
• 2 tbsp extra-virgin olive oil
• 4 cloves garlic, minced
• 1 medium yellow onion, finely diced
• 2 medium carrots, peeled and diced
• 2 stalks celery, diced
• 4 cups vegetable broth
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• 1 bay leaf
• Salt, to taste
• Freshly ground black pepper, to taste
• 2 tbsp fresh parsley, chopped

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add the minced garlic, diced onion, carrots, and celery to the pot. Sauté until the vegetables are softened and the onions are translucent, about 5 minutes.
3. Stir in the rinsed lentils, smoked paprika, and ground cumin, coating the lentils and vegetables evenly with the spices.
4. Pour in the vegetable broth and add the bay leaf. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 25 minutes, or until the lentils are tender.
5. Season the stew with salt and freshly ground black pepper to taste. Remove the bay leaf before serving.
6. Garnish with freshly chopped parsley for a burst of color and freshness.

You’ll love the creamy texture of the lentils against the slight crunch of the vegetables, all brought together by the smoky, garlicky broth. Try serving it with a slice of crusty bread for dipping, or over a bed of steamed quinoa for an extra protein boost.

Lentil and Spinach Dal

Perfect for those nights when you’re craving something hearty yet healthy, this lentil and spinach dal combines simplicity with deep flavors. You’ll love how the spices meld together, creating a comforting bowl that’s both nourishing and satisfying.

Ingredients

• 1 cup red lentils, rinsed and drained
• 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 cayenne pepper
• 4 cups vegetable broth
• 2 cups fresh spinach, roughly chopped
• 1 tbsp lemon juice
• Salt, to taste

Instructions

1. In a large pot, heat the clarified butter over medium heat until shimmering.
2. Add the finely diced yellow onion, sautéing until translucent, about 5 minutes.
3. Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
4. Mix in the ground turmeric, ground cumin, and cayenne pepper, toasting the spices for 30 seconds to release their aromas.
5. Pour in the rinsed red lentils and vegetable broth, bringing the mixture to a boil.
6. Reduce the heat to low, cover, and simmer for 20 minutes, or until the lentils are tender.
7. Fold in the roughly chopped fresh spinach, allowing it to wilt into the dal, about 2 minutes.
8. Finish with lemon juice and salt to taste, stirring well to combine.

Rich in texture and bursting with flavor, this dal is wonderfully creamy with a slight kick from the cayenne. Serve it over steamed basmati rice or with warm naan bread for a complete meal that delights the senses.

Vegan Lentil Loaf

Unbelievably hearty and satisfying, this vegan lentil loaf is the perfect centerpiece for your next plant-based meal. Packed with protein and flavor, it’s a dish that even meat-lovers will crave.

Ingredients

• 1 cup dried green lentils, rinsed
• 2 cups vegetable broth
• 1 tbsp extra-virgin olive oil
• 1 medium yellow onion, finely diced
• 2 cloves garlic, minced
• 1 cup rolled oats
• 1/2 cup tomato paste
• 2 tbsp flaxseed meal mixed with 6 tbsp water (flax egg)
• 1 tsp smoked paprika
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1 tbsp maple syrup
• 1 tbsp apple cider vinegar

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a loaf pan with olive oil.
2. In a medium saucepan, combine the lentils and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 25 minutes until lentils are tender and broth is absorbed.
3. While lentils cook, heat olive oil in a skillet over medium heat. Add onion and garlic, sautéing for 5 minutes until translucent and fragrant.
4. In a large mixing bowl, combine cooked lentils, sautéed onion and garlic, rolled oats, tomato paste, flax egg, smoked paprika, sea salt, black pepper, maple syrup, and apple cider vinegar. Mix until well combined.
5. Transfer the mixture to the prepared loaf pan, pressing down firmly to pack it evenly.
6. Bake for 45 minutes until the top is firm and slightly crispy. Let cool for 10 minutes before slicing.
7. Tip: For a crispier top, broil the loaf for the last 2-3 minutes of baking. Tip: Letting the loaf cool before slicing helps it hold its shape. Tip: Serve with a drizzle of balsamic glaze for added depth of flavor.

Rich in texture and bursting with umami flavors, this vegan lentil loaf pairs wonderfully with a side of roasted vegetables or a fresh green salad. Try topping slices with avocado or a tangy barbecue sauce for an extra kick.

Lentil and Sweet Potato Curry

You’re going to love this hearty Lentil and Sweet Potato Curry—it’s the perfect blend of comforting and nutritious, with a kick of warmth from the spices.

Ingredients

• 1 cup dried green lentils, rinsed and drained
• 2 tablespoons clarified butter (ghee)
• 1 large sweet potato, peeled and diced into 1/2-inch cubes
• 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 can (14.5 oz) diced tomatoes, with juices
• 2 cups vegetable broth
• 1/2 cup full-fat coconut milk
• 1/2 teaspoon sea salt
• Fresh cilantro leaves, for garnish

Instructions

1. In a large pot, heat the clarified butter over medium heat until shimmering, about 1 minute.
2. Add the diced onion, cooking until translucent and slightly golden, about 5 minutes, stirring occasionally.
3. Stir in the minced garlic and grated ginger, cooking for 1 minute until fragrant.
4. Add the ground turmeric, cumin, coriander, and cayenne pepper, toasting the spices for 30 seconds to release their aromas.
5. Mix in the diced sweet potato, stirring to coat with the spice mixture.
6. Pour in the diced tomatoes with their juices and the vegetable broth, bringing the mixture to a gentle boil.
7. Reduce the heat to low, cover, and simmer for 15 minutes, allowing the sweet potatoes to begin softening.
8. Add the rinsed lentils, stirring well to combine. Cover and continue to simmer for another 20 minutes, or until the lentils are tender.
9. Stir in the coconut milk and sea salt, cooking for an additional 5 minutes to meld the flavors.
10. Garnish with fresh cilantro leaves before serving.

Serve this curry over a bed of fluffy basmati rice or with warm naan bread for scooping up every last bit. The lentils and sweet potatoes create a wonderfully creamy texture, while the spices offer a comforting warmth that’s not too overpowering.

Herbed Lentil Salad

This herbed lentil salad is the perfect blend of earthy flavors and fresh herbs, making it a refreshing choice for any season. You’ll love how simple it is to throw together, yet it feels gourmet enough to impress at any dinner table.

Ingredients

• 1 cup French green lentils, rinsed
• 2 cups water
• 1/2 tsp sea salt
• 1/4 cup extra-virgin olive oil
• 2 tbsp apple cider vinegar
• 1 tbsp Dijon mustard
• 1 garlic clove, minced
• 1/4 cup fresh parsley, finely chopped
• 2 tbsp fresh mint, finely chopped
• 2 tbsp fresh dill, finely chopped
• 1/2 cup cherry tomatoes, halved
• 1/4 cup red onion, finely diced

Instructions

1. In a medium saucepan, combine the lentils and water. Bring to a boil over high heat, then reduce to a simmer and cook uncovered for 20-25 minutes, or until the lentils are tender but not mushy.
2. Drain any excess water and transfer the lentils to a large bowl. Sprinkle with sea salt and let cool for 10 minutes.
3. In a small bowl, whisk together the olive oil, apple cider vinegar, Dijon mustard, and minced garlic until emulsified.
4. Pour the dressing over the slightly cooled lentils and gently toss to combine.
5. Add the chopped parsley, mint, dill, cherry tomatoes, and red onion to the bowl. Toss gently to ensure all ingredients are evenly distributed.
6. Let the salad sit for at least 15 minutes before serving to allow the flavors to meld together.

Offering a delightful crunch from the fresh vegetables and a burst of flavor from the herbs, this salad is a testament to how simple ingredients can create something extraordinary. Try serving it alongside grilled fish or as a standalone dish with a slice of crusty bread for a complete meal.

Lentil and Quinoa Stuffed Peppers

Mmm, imagine biting into a vibrant, tender bell pepper stuffed to the brim with a hearty, flavorful mix of lentils and quinoa. It’s a dish that’s as nutritious as it is delicious, perfect for a cozy dinner or impressing guests at your next gathering.

Ingredients

• 4 large bell peppers, tops cut off and seeds removed
• 1 cup cooked quinoa
• 1 cup cooked green lentils
• 1 tbsp extra-virgin olive oil
• 1 small yellow onion, finely diced
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 cup tomato sauce
• 1/2 cup crumbled feta cheese
• Salt to taste
• Freshly ground black pepper to taste

Instructions

1. Preheat your oven to 375°F (190°C). Lightly grease a baking dish with olive oil.
2. In a large skillet, heat 1 tbsp of extra-virgin olive oil over medium heat. Add the finely diced yellow onion and sauté until translucent, about 5 minutes.
3. Add the minced garlic, ground cumin, and smoked paprika to the skillet. Cook for 1 minute until fragrant.
4. Stir in the cooked quinoa, cooked green lentils, and tomato sauce. Cook for another 5 minutes, stirring occasionally. Season with salt and freshly ground black pepper to taste.
5. Carefully stuff each bell pepper with the lentil and quinoa mixture. Place them in the prepared baking dish.
6. Sprinkle the crumbled feta cheese on top of each stuffed pepper.
7. Bake in the preheated oven for 25-30 minutes, or until the peppers are tender and the cheese is lightly golden.
8. Remove from the oven and let cool for 5 minutes before serving.

Just like that, you’ve got a dish that’s bursting with textures—from the soft peppers to the hearty filling—and flavors that meld together beautifully. Try serving these stuffed peppers with a drizzle of tahini or a side of crisp, green salad for an extra touch of freshness.

Vegan Lentil Tacos

Ever find yourself craving something hearty yet healthy? These vegan lentil tacos are your answer, packed with flavor and easy to whip up on a busy weeknight.

Ingredients

• 1 cup dried green lentils, rinsed
• 2 tbsp extra-virgin olive oil
• 1 medium yellow onion, finely diced
• 3 cloves garlic, minced
• 1 tbsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp ground coriander
• 1/4 tsp cayenne pepper
• 1 cup vegetable broth
• 8 small corn tortillas
• 1 avocado, sliced
• 1/4 cup fresh cilantro, chopped
• 1 lime, cut into wedges

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 and cook uncovered for 20 minutes, or until lentils are tender but not mushy. Drain any excess water.
2. Heat the olive oil in a large skillet over medium heat. Add the onion and cook for 5 minutes, stirring occasionally, until translucent.
3. Add the garlic, cumin, smoked paprika, coriander, and cayenne pepper to the skillet. Cook for 1 minute, stirring constantly, until fragrant.
4. Stir in the cooked lentils and vegetable broth. Simmer for 5 minutes, allowing the flavors to meld and the mixture to thicken slightly.
5. Warm the tortillas in a dry skillet over medium heat for 30 seconds on each side, or until pliable.
6. Divide the lentil mixture evenly among the tortillas. Top with avocado slices, chopped cilantro, and a squeeze of lime juice.

Kindly note, these tacos boast a satisfying texture with a smoky, slightly spicy kick. Serve them with a side of pickled red onions for an extra tangy crunch.

Lentil and Kale Soup

Hungry for something hearty yet healthy? You’re in luck. This lentil and kale soup is packed with flavor and nutrients, perfect for any day of the week.

Ingredients

• 1 tbsp extra-virgin olive oil
• 1 medium yellow onion, finely diced
• 2 cloves garlic, minced
• 1 cup dried green lentils, rinsed
• 4 cups low-sodium vegetable broth
• 1 bunch kale, stems removed and leaves chopped
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• Salt, to taste

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering.
2. Add the diced onion and cook, stirring occasionally, until translucent, about 5 minutes.
3. Stir in the minced garlic and cook for 1 minute, until fragrant.
4. Add the rinsed lentils, vegetable broth, cumin, and smoked paprika to the pot. Bring to a boil.
5. Reduce heat to low, cover, and simmer for 25 minutes, or until the lentils are tender.
6. Stir in the chopped kale and cook for an additional 5 minutes, until the kale is wilted.
7. Season with salt to taste before serving.

Absolutely comforting, this soup boasts a creamy texture from the lentils with a slight crunch from the kale. Serve it with a slice of crusty bread for a complete meal.

Lentil and Avocado Wrap

Wondering what to whip up for a quick, nutritious lunch that doesn’t skimp on flavor? This lentil and avocado wrap is your answer, combining creamy textures with a hearty filling that’s both satisfying and easy to make.

Ingredients

• 1 cup cooked green lentils, drained
• 1 ripe avocado, mashed
• 2 tbsp Greek yogurt
• 1 tbsp fresh lemon juice
• 1/2 tsp ground cumin
• 1/4 tsp smoked paprika
• Salt, to taste
• 2 large whole wheat tortillas
• 1/2 cup baby spinach leaves
• 1/4 cup red onion, thinly sliced

Instructions

1. In a medium bowl, combine the mashed avocado, Greek yogurt, and lemon juice until smooth.
2. Add the cooked lentils, ground cumin, smoked paprika, and salt to the avocado mixture. Stir until well combined.
3. Lay the whole wheat tortillas flat on a clean surface. Divide the lentil and avocado mixture evenly between the two tortillas, spreading it down the center.
4. Top each tortilla with baby spinach leaves and sliced red onion.
5. Fold the sides of the tortillas inward, then roll tightly from the bottom to enclose the filling.
6. Cut each wrap in half diagonally and serve immediately for the best texture and flavor.

For an extra crunch, add some toasted sunflower seeds before rolling. If you’re meal prepping, wrap tightly in parchment paper and refrigerate for up to a day. Fresh out of the fridge, the wrap holds together beautifully, making it a perfect grab-and-go option.

Vegan Lentil Bolognese

Got a craving for something hearty but keeping it plant-based? This Vegan Lentil Bolognese is your go-to for a cozy dinner that doesn’t skimp on flavor or texture.

Ingredients

• 1 cup dried green lentils, rinsed
• 2 tbsp extra-virgin olive oil
• 1 medium yellow onion, finely diced
• 2 cloves garlic, minced
• 1 medium carrot, finely diced
• 1 stalk celery, finely diced
• 1 tbsp tomato paste
• 1 (28-oz) can crushed tomatoes
• 1 tsp dried oregano
• 1 tsp dried basil
• 1/2 tsp red pepper flakes
• 2 cups vegetable broth
• Salt, to taste
• Freshly ground black pepper, to taste
• 1/4 cup chopped fresh parsley, for garnish

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 and cook for 20 minutes, or until tender. Drain and set aside.
2. Heat the olive oil in a large skillet over medium heat. Add the onion, garlic, carrot, and celery, sautéing for 5 minutes until softened.
3. Stir in the tomato paste and cook for 1 minute to deepen the flavor.
4. Add the crushed tomatoes, oregano, basil, red pepper flakes, and cooked lentils to the skillet. Pour in the vegetable broth and stir to combine.
5. Bring the mixture to a simmer, then reduce the heat to low. Cook for 25 minutes, stirring occasionally, until the sauce has thickened.
6. Season with salt and black pepper to taste. Tip: For a richer flavor, let the Bolognese sit for 10 minutes off the heat before serving.
7. Garnish with chopped fresh parsley before serving. Tip: Serve over al dente pasta or creamy polenta for a comforting meal.

Zesty and robust, this Vegan Lentil Bolognese clings beautifully to pasta, offering a meaty texture without the meat. Try topping it with vegan parmesan for an extra umami kick.

Lentil and Tomato Stew

Even on the busiest of days, there’s something incredibly comforting about a bowl of lentil and tomato stew. It’s hearty, flavorful, and just the thing to warm you up from the inside out.

Ingredients

• 1 cup dried green lentils, rinsed and drained
• 2 tbsp extra-virgin olive oil
• 1 large yellow onion, finely diced
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/4 tsp red pepper flakes
• 1 14.5-oz can diced tomatoes, with juices
• 4 cups vegetable broth
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 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 and cook, stirring occasionally, until translucent, about 5 minutes.
3. Stir in the garlic, cumin, smoked paprika, and red pepper flakes, cooking until fragrant, about 30 seconds.
4. Add the lentils, diced tomatoes with their juices, and vegetable broth to the pot. Bring to a boil.
5. Reduce heat to low, cover, and simmer until the lentils are tender, about 25 minutes. Stir occasionally to prevent sticking.
6. Season with salt and pepper, then stir in the fresh parsley just before serving.

Kind of magical how simple ingredients come together to create such depth of flavor, isn’t it? The stew is thick, with a slight smokiness from the paprika, and the lentils add a satisfying bite. Try serving it with a dollop of Greek yogurt and a sprinkle of extra parsley for a fresh contrast.

Lentil and Chickpea Salad

Ready to whip up something that’s both nutritious and bursting with flavor? This lentil and chickpea salad is your go-to for a quick, satisfying meal that doesn’t skimp on taste or texture.

Ingredients

• 1 cup dried green lentils, rinsed and drained
• 1 can (15 oz) chickpeas, drained and rinsed
• 1/4 cup extra-virgin olive oil
• 2 tbsp fresh lemon juice
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/4 cup finely chopped red onion
• 1/4 cup chopped fresh parsley
• Salt, to taste

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. Cook uncovered for 20-25 minutes, or until lentils are tender but still hold their shape. Drain any excess water and let cool to room temperature.
2. While the lentils cool, in a large mixing bowl, whisk together the olive oil, lemon juice, cumin, and smoked paprika until well combined.
3. Add the cooled lentils, chickpeas, red onion, and parsley to the bowl with the dressing. Gently toss until all ingredients are evenly coated. Season with salt to taste.
4. For best flavor, let the salad sit for at least 10 minutes before serving to allow the flavors to meld together.

Zesty and hearty, this salad offers a delightful crunch from the chickpeas and a creamy texture from the lentils. Serve it over a bed of greens for an extra nutrient boost or alongside grilled chicken for a more filling meal.

Vegan Lentil Shepherd’s Pie

Perfect for those cozy nights in, this Vegan Lentil Shepherd’s Pie is a hearty, comforting dish that’ll satisfy everyone at the table. You’ll love how the savory lentils and creamy mashed potatoes come together for a deliciously wholesome meal.

Ingredients

• 1 cup dried green lentils, rinsed
• 2 cups vegetable broth
• 1 large yellow onion, finely diced
• 2 cloves garlic, minced
• 2 carrots, peeled and diced
• 2 stalks celery, diced
• 1 tbsp olive oil
• 1 tsp dried thyme
• 1 tsp smoked paprika
• 4 large Yukon Gold potatoes, peeled and cubed
• 1/2 cup unsweetened almond milk
• 2 tbsp vegan butter
• Salt and freshly ground black pepper, to taste

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a medium saucepan, combine the lentils and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 25 minutes, or until lentils are tender.
3. While the lentils cook, heat olive oil in a large skillet over medium heat. Add the onion, garlic, carrots, and celery, sautéing for 5-7 minutes until vegetables are softened.
4. Stir in the thyme and smoked paprika, cooking for another minute until fragrant.
5. Add the cooked lentils to the skillet, mixing well to combine. Season with salt and pepper to taste, then remove from heat.
6. In a separate pot, cover the potatoes with water and bring to a boil. Cook for 15 minutes, or until potatoes are fork-tender.
7. Drain the potatoes and return them to the pot. Add the almond milk and vegan butter, mashing until smooth and creamy. Season with salt and pepper to taste.
8. Transfer the lentil mixture to a baking dish, spreading it evenly. Top with the mashed potatoes, using a fork to create peaks that will crisp up in the oven.
9. Bake for 20 minutes, or until the top is golden and the edges are bubbly.

You’ll adore the contrast between the creamy mashed potatoes and the savory lentil filling. For an extra touch, serve with a sprinkle of fresh parsley or a side of steamed greens.

Lentil and Vegetable Stir Fry

Perfect for those nights when you’re craving something hearty yet healthy, this lentil and vegetable stir fry comes together in a flash. Packed with protein and vibrant veggies, it’s a dish that satisfies without weighing you down.

Ingredients

• 1 cup dried 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, thinly sliced
• 1 cup broccoli florets
• 1 tbsp soy sauce
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• Salt, to taste

Instructions

1. In a medium saucepan, bring 2 cups of water to a boil. Add the lentils, reduce heat to low, cover, and simmer for 20 minutes until tender but firm. Drain any excess water and set aside.
2. Heat olive oil in a large skillet over medium-high heat. Add the onion and garlic, sautéing for 3 minutes until translucent and fragrant.
3. Add the red bell pepper and broccoli to the skillet. Stir-fry for 5 minutes until the vegetables are crisp-tender.
4. Stir in the cooked lentils, soy sauce, smoked paprika, and cumin. Cook for another 2 minutes, stirring constantly to ensure everything is well combined and heated through.
5. Season with salt to taste, then remove from heat.

Hearty and flavorful, this stir fry boasts a delightful contrast of textures—from the tender lentils to the crisp veggies. Serve it over a bed of quinoa for an extra protein boost, or enjoy it as is for a light yet satisfying meal.

Conclusion

Delightful as they are nutritious, these 18 lentil recipes offer a treasure trove of vegan and healthy options for every home cook. Whether you’re a lentil lover or new to these protein-packed gems, there’s something here to inspire your next meal. We’d love to hear which recipes become your favorites—drop us a comment below! And if you enjoyed this roundup, don’t forget to share the love on Pinterest. Happy cooking!

Bella Bacinos