8 Lentil Recipes to Try in 2025: Easy & Healthy

Lentils are a powerhouse ingredient packed with protein, fiber, vitamins, and minerals. They’re perfect if you want healthy, hearty meals that fuel you through the day. Lentils come in different varieties – green, brown, red, and black – each adding something unique to recipes.

One of the best things about lentils is their versatility. You can add them to soups and stews, mix them into salads, or use them as a meat substitute in tacos, burgers, or shepherd’s pie. They work in almost any cuisine, which makes them ideal for bringing variety to your weekly meals.

Whether you already love lentils or are just getting started, this list of easy recipes will inspire you. From comforting classics to creative options, these recipes show just how much you can do with this simple ingredient.

All the recipes on this page are carefully crafted by our team, including our in-house nutritionist, who also calculates the nutritional information provided. While we strive for accuracy, please note that actual values may vary based on ingredient brands, portion sizes, and preparation methods.

1. Indian Butter Tofu & Lentils

Author’s Tip: For a quick, healthy meal, try Factor’s prepared dishes. This Indian Butter Tofu and Lentils recipe is inspired by one of its flavorful options – rich, satisfying, and ready in minutes! Check out our recommendations for the top prepared meal delivery services for more healthy recipes that require no cooking.

Ingredients 📃

• 4 tbsp unsalted butter

• 1 yellow onion, finely chopped

• 1 tsp salt

• ½ cup tomato paste

• ½ red chili, seeded and finely chopped

• 1 tbsp grated or finely chopped fresh ginger

• 1 block firm tofu, cubed (300 g)

• 1 (15 oz) can of lentils, drained and rinsed

• 1 tsp garam masala

• 1 tsp ground cumin

• 1 tsp chili powder

• 1 cup heavy cream

• 1 tbsp dried fenugreek leaves (optional)

• 1/4 cup finely chopped fresh cilantro (to serve)

Method 🧑‍🍳

1. Press the tofu: Wrap the tofu block with a clean kitchen towel or paper towel, and place it between two plates or cutting boards. Put a heavy object, like a few books, on top. Leave it for 15-20 minutes to press out excess moisture.
2. Marinate the tofu: Unwrap the tofu and cut it into small cubes. In a bowl, toss the tofu with 1 tbsp melted butter, ½ tsp salt, and a sprinkle of chili powder. Let it sit for 10 minutes to absorb flavors.
3. Sear the tofu: Heat a non-stick skillet over medium heat and add 1 tbsp of butter. Place the tofu cubes in a single layer and cook, flipping occasionally, until they’re golden and crispy on the edges, about 5-6 minutes. Remove from the pan and set aside.
4. Cook the onion and spices: In the same skillet, melt another 1 tbsp butter over medium heat. Add the chopped onion and the remaining salt, and cook until the onion is soft and golden, about 5 minutes. Stir in the tomato paste, chopped red chili, and grated ginger. Cook for another 2-3 minutes until the paste darkens and becomes fragrant.
5. Add the lentils and spices: Add the drained lentils to the skillet, along with garam masala, ground cumin, and chili powder. Stir well, cooking for 2-3 minutes until the lentils are fully coated in spices.
6. Add heavy cream and simmer: Reduce heat to low, pour in the heavy cream, and stir everything to combine. Let the mixture simmer for 10-15 minutes, allowing the flavors to meld and the sauce to thicken slightly. If using, crush the fenugreek leaves between your fingers and add them in the last 5 minutes.
7. Combine tofu with sauce: Add the seared tofu to the skillet, gently stirring to coat it in the sauce. Let everything cook together for an additional 5 minutes to ensure the tofu absorbs the flavors.
8. Garnish and serve: Stir in the last 1 tbsp of butter for added richness, then sprinkle with fresh cilantro. 

Overview

This is a tasty, creamy, and spicy tofu and lentil dish. It offers a satisfying vegetarian take on a classic Indian favorite. Packed with protein, you can easily adapt it for vegan diets by using coconut cream instead of heavy cream. 

This dish is versatile enough for a weeknight meal. Serve it with rice or naan for a complete meal, or pair it with aloo palak (spinach and potatoes) for added flavor, like the Factor dish pictured. For more ideas on incorporating lentils into your meals, check out our full guide on how to eat more lentils.

2. Red Lentil Tortillas & Roasted Veg

Author’s Tip: I recommend cooking all 3 wraps after blending your lentil mixture. You can store leftover wraps in the fridge for 2-3 days and reheat them easily in a hot pan before adding your favorite fillings.

Ingredients 📃

For the Red Lentil Tortillas:

• 1 ¼ cups split red lentils, uncooked (not whole red lentils)

• 2 cups water (room temperature)

• ½ tsp salt

• ¼ tsp baking soda

• ¼ tsp garlic powder

For the Roasted Vegetables:

• 1 medium sweet potato, peeled and diced

• 1 medium zucchini, sliced into rounds or half-moons

• 1 red bell pepper, sliced into strips

• 1 yellow or orange bell pepper, sliced into strips

• 2 tbsp olive oil

• ½ tsp salt

• ¼ tsp black pepper

• ½ tsp smoked paprika

Method 🧑‍🍳

1. Soak the lentils: Place the red lentils in a bowl and cover them with 2 cups of water. Let them soak for at least 1 hour, or up to 4 hours for a softer texture.
2. Prepare the roasted vegetables: While the lentils soak, preheat the oven to 400 °F (200 °C). In a large mixing bowl, toss the diced sweet potato, zucchini, and bell peppers with olive oil, salt, black pepper, and smoked paprika. Spread the vegetables evenly on a baking sheet lined with parchment paper or lightly greased.
3. Roast the vegetables: Roast in the preheated oven for 25-30 minutes, stirring halfway through, until the vegetables are tender and lightly browned.
4. Make the tortilla batter: After the lentils have soaked, transfer them (along with the soaking water) to a blender. Add the salt, baking soda, and garlic powder. Blend on high speed until you get a smooth batter, similar to pancake batter in consistency. If the batter is too thick, add a little water, 1 tbsp at a time.
5. Cook the tortillas: Heat a non-stick skillet over medium heat and lightly grease it with a bit of oil if needed. Pour about ¼ cup of the batter onto the skillet and spread it into a thin, even circle. Cook for 2-3 minutes on each side, until golden and set. Repeat with the remaining batter, adjusting heat as necessary.
6. Assemble and serve: Once the tortillas are ready, serve them warm with the roasted vegetables on top or as a filling. 

Overview

These red lentil tortillas with roasted vegetables are a hearty, gluten-free meal. The protein-rich tortillas pair perfectly with smoky roasted veggies and are great with hummus or a drizzle of tahini dressing.

Feel free to change up the fillings. Try adding sautéed greens, beans, or scrambled tofu for extra variety. The tortillas also work well as wraps, making them a good option for portable lunches.

Top with avocado slices, salsa, or fresh herbs for extra flavor and color. This recipe is easy to customize, so enjoy it as is or make it your own. I enjoyed it with a lettuce salad, pickled onions, and mayo.

3. One-Pot Lentil Dahl

Ingredients 📃

• 1 tbsp oil

• 1 medium onion, finely chopped

• 3 cloves garlic, minced

• 1-inch piece of ginger, grated

• 1 tsp ground cumin

• 1 tsp ground coriander

• ½ tsp turmeric powder

• ½ tsp garam masala

• 1 can (14 ounces) diced tomatoes

• 1 cup dried red lentils, rinsed and drained

• 1 cup spinach

• 4 cups vegetable broth or water

• 1 can (14 ounces) coconut milk

• Salt, to taste

• Fresh cilantro, chopped (for garnish)

• Lemon wedges (for serving)

Method 🧑‍🍳

1. Sauté aromatics: Heat the oil in a large pot over medium heat. Add the chopped onion and cook for 3-4 minutes until softened. Stir in the garlic and ginger and cook for another minute until fragrant.
2. Add spices and tomatoes: Add cumin, coriander, turmeric, and garam masala, stirring for 1-2 minutes to toast the spices. Pour in the diced tomatoes and cook for 2-3 minutes until slightly reduced.
3. Add lentils and liquid: Stir in the red lentils, then add the vegetable broth or water. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 20-25 minutes, stirring occasionally until the lentils are tender.
4. Finish with spinach and coconut milk: Add the spinach and coconut milk, stirring until the spinach wilts and the dahl is creamy. Season with salt to taste.
5. Serve: Garnish with fresh cilantro and serve with lemon wedges. 

Overview

This one-pot lentil dahl is perfect for easy prep and meal planning. With a rich blend of spices and creamy coconut milk, it’s a comforting dish you can adjust to fit your taste by varying the spice level. Plus, it comes together in a single pot, making cleanup a breeze.

Serve this dahl with rice or naan to soak up the flavors, and you’ll have a hearty, satisfying meal. It’s perfect for making in a big batch, as it stores well for easy lunches or quick dinners throughout the week.

4. Braised Beluga Lentils

Author’s Tip: Using a delivery service like Blue Apron can make it easy to add variety to your meals, especially with versatile ingredients like lentils. Pre-portioned kits let you try recipes without extra prep, helping you explore new flavors and cuisines without the usual hassle.

Ingredients 📃

• 2 baby sweet potatoes

• 4 cloves garlic

• 2 sprigs rosemary

• 1 carrot

• 1 stalk celery

• 1 yellow onion

• 7 oz kale

• 1 cup beluga lentils

• 1 tsp Berbere spice

• 1 can diced tomatoes

• 1 cup vegetable broth

• ⅓ cup grated parmesan cheese

• 1 tbsp sherry vinegar

Method 🧑‍🍳

1. Prepare the ingredients: Wash and dry all produce. Peel and dice the onion, carrot, and sweet potatoes. Dice the celery and mince the garlic. Strip rosemary leaves from stems and chop finely. Remove kale stems, then roughly chop the leaves.
2. Sauté the vegetables: In a large pot, heat a bit of olive oil over medium-high heat. Add onion, carrot, celery, and garlic. Cook for 3-5 minutes, stirring until the vegetables are softened and aromatic.
3. Toast the spices: Add rosemary and Berbere spice to the pot. Stir and cook for 30 seconds to 1 minute to release flavors. Add lentils and stir until well-coated.
4. Braise the lentils: Pour in the vegetable broth, diced tomatoes, and sweet potatoes. Bring to a boil, then reduce heat to medium. Simmer for 15-18 minutes, or until lentils are tender. Season with salt and pepper to taste.
5. Add the kale: Add kale and a bit more water if needed. Simmer for another 5-7 minutes, until the kale wilts and the mixture thickens slightly. Stir in most of the Parmesan cheese, saving a bit for garnish.
6. Final touches and serve: Remove from heat, stir in sherry vinegar, and portion into bowls. Top with the reserved Parmesan.

Overview

This braised beluga lentil dish is hearty and protein-packed. The lentils resemble tiny pearls of caviar. You can add lean meat like diced chicken or turkey for extra protein, as it pairs well with the spices.

Seasoned with Ethiopian Berbere spice, the dish has a warm, complex flavor. If you don’t have Berbere, try a mix of paprika, cumin, and cayenne. French green lentils also work well if you can’t find beluga.

Ideal for meal prep, the dish tastes even better the next day. Make a batch to enjoy throughout the week, adding a sprinkle of Parmesan for richness.

5. Lentil Bolognese

Author’s Tip: I like to sprout my lentils for a few days before making bolognese – this gives them an extra boost of nutrients and a fresh, earthy flavor.

Ingredients 📃

• 2 tbsp extra virgin olive oil

• 1 medium onion, finely chopped

• 1 rib celery, finely chopped

• 1 large carrot, grated

• 3 cloves garlic, finely chopped

• 2 tbsp tomato paste

• ½ tsp rosemary

• 2 bay leaves (optional)

• 8 oz mushrooms, finely chopped

• 1 cup spinach or kale

• 4 cups vegetable stock

• 24 oz tomato puree or passata

• 1 cup dried green or brown lentils

• Salt and pepper, to taste

• 3 tbsp red wine or soy sauce

• Fresh basil, for garnish

Method 🧑‍🍳

1. Sauté the aromatics: In a large pot, heat the olive oil over medium heat. Add the onion, celery, and carrot, cooking for 5-7 minutes until softened. Add the garlic and cook for another minute until fragrant.
2. Build the base: Stir in the tomato paste, rosemary, and bay leaves (if using). Cook for 2 minutes, allowing the tomato paste to caramelize slightly.
3. Add vegetables: Add the mushrooms and cook until they release their moisture and soften, about 5 minutes. Stir in the spinach or kale and cook until just wilted.
4. Combine the ingredients: Pour in the vegetable stock, tomato puree, lentils, and red wine (or soy sauce). Stir well, then bring the mixture to a boil. Reduce the heat to low and simmer for 30-40 minutes, or until the lentils are tender, stirring occasionally.
5. Season and serve: Remove the bay leaves and season with salt and pepper to taste. Garnish with fresh basil and serve.

Overview

Lentil Bolognese is a versatile, hearty sauce. It pairs well with pasta, baked potatoes, or gnocchi. For a touch of savory richness, top it with parmesan and fresh black pepper.

To speed up cooking, soak dried lentils overnight. This softens them and reduces stovetop time the next day, making it more convenient if you're in a hurry.

For even quicker prep, use tinned lentils instead of dried. Just reduce the broth since tinned lentils are already cooked, and you'll have a delicious Bolognese ready in less time.

6. Mediterranean Lentil Salad

Ingredients 📃

• 1 cup green or brown lentils, rinsed

• 1 cup cherry tomatoes, halved

• 1 cucumber, diced

• ½ red onion, finely chopped

• ½ cup black or green olives, pitted and sliced

• ¼ cup sun-dried tomatoes, chopped

• ¼ cup fresh basil leaves, torn

• ½ cup feta cheese, crumbled

• 3 tbsp extra-virgin olive oil

• 2 tbsp freshly squeezed lemon juice

• 1 tsp Dijon mustard

• 1 garlic clove, minced

• Salt and black pepper, to taste

• Pinch of dried oregano

Method 🧑‍🍳

1. Prepare the lentils: Cook the rinsed lentils in a pot of water according to package instructions, usually 20-25 minutes until tender but not mushy. Drain and let cool.

2. Make the lemon dressing: In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, minced garlic, salt, black pepper, and dried oregano until well combined.

3. Assemble the salad: In a large mixing bowl, combine the cooked lentils, cherry tomatoes, cucumber, red onion, olives, sun-dried tomatoes, and basil leaves. Pour the lemon dressing over the salad and toss gently to coat all the ingredients.

4. Finish and serve: Add the crumbled feta cheese on top. Serve immediately or chill in the fridge for about 30 minutes for the flavors to meld.

Overview

This is a wholesome Mediterranean lentil salad. It combines hearty lentils, cherry tomatoes, cucumber, olives, and feta for a fresh, flavorful dish. Sun-dried tomatoes and basil add depth, while a lemon-Dijon dressing ties it all together.

Serve with crusty bread or grilled meat for a complete meal. It’s perfect for meal prep, as the flavors improve when chilled. It’s also a good recipe for customizing with your favorite herbs, veggies, or proteins!

7. Lentil Burgers

Ingredients 📃

• 1 cup dried red lentils, rinsed

• 2 ½ cups water

• 1 medium onion, finely chopped

• 2 cloves garlic, minced

• 1 medium carrot, grated

• ½ cup breadcrumbs

• 1 tsp ground cumin

• ½ tsp smoked paprika

• Salt and pepper, to taste

• 1 tbsp soy sauce

• 2 tbsp fresh parsley or cilantro, chopped

• 2 tbsp olive oil (for cooking)

Method 🧑‍🍳

1. Cook the lentils: In a medium saucepan, combine the rinsed lentils and 2 ½ cups of water. Bring to a boil, then reduce the heat and simmer for 15-20 minutes or until the lentils are soft and most of the water has been absorbed. Drain any excess water and set aside to cool slightly.
2. Sauté the vegetables: In a skillet over medium heat, add a small drizzle of olive oil. Sauté the chopped onion and garlic until softened, about 3-4 minutes. Add the grated carrot and cook for another 2 minutes. Remove from heat and let cool.
3. Mix the burger base: In a large mixing bowl, combine the cooked lentils, sautéed vegetables, breadcrumbs, ground cumin, smoked paprika, salt, pepper, soy sauce, and chopped parsley or cilantro. Mix well until a cohesive mixture forms. If the mixture is too wet, add more breadcrumbs as needed.
4. Form the patties: Divide the mixture into 6-8 portions and shape each into a patty about ½ inch thick.
5. Cook the patties: Heat the remaining olive oil in a skillet over medium-high heat. Cook the patties for 3-4 minutes on each side or until golden brown and crisp.
6. Serve: Serve the lentil burgers on buns with your favorite toppings like lettuce, tomato, avocado, and a dollop of your preferred sauce.

Overview

This lentil burger recipe is a flavorful, plant-based alternative to meat-based burgers. They're easy to prepare and versatile, making them great for serving in a bun with classic burger toppings, alongside chips, or paired with sweet potato fries for a healthier twist.

Feel free to customize the seasoning to suit your taste, adding your preferred herbs or spices for a personal touch. The burgers can also be frozen, making them an excellent make-ahead option for busy days when you need a quick, nutritious meal. Simply cook from frozen in the oven for a convenient and delicious dish.

8. Mediterranean Lentil Loaf

Ingredients 📃

• 1 cup dried red lentils, rinsed

• 2 ½ cups vegetable broth

• 2 tbsp oil for sautéing

• 1 medium onion, finely chopped

• 2 cloves garlic, minced

• 1 medium carrot, grated

• 1 stalk celery, finely chopped

• ½ red bell pepper, finely chopped

• 1 cup rolled oats

• ½ cup breadcrumbs 

• 2 tbsp ground flaxseed mixed with 6 tbsp water (flax egg)

• 1 tsp dried thyme

• 1 tsp smoked paprika

• 1 tsp ground cumin

• 2 tbsp soy sauce 

• Salt and black pepper, to taste

• 2 tbsp fresh parsley or cilantro, chopped

• ¼ cup ketchup or tomato paste

• 1 tbsp maple syrup or honey

• 1 tsp Dijon mustard

Method 🧑‍🍳

1. Cook the lentils: Combine the rinsed lentils and 2 ½ cups vegetable broth in a medium saucepan. Bring to a boil, then reduce heat and simmer for 15-20 minutes or until the lentils are soft and most of the water is absorbed. Drain any excess water and set aside to cool slightly.
2. Preheat the oven: Set your oven to 350 °F (175 °C). Line a loaf pan with parchment paper or lightly grease it.
3. Sauté the vegetables: In a skillet over medium heat, sauté the chopped onion, garlic, celery, and red bell pepper until they are softened, about 5-6 minutes. Add the grated carrot and cook for another 2 minutes. Remove from heat and let cool slightly.
4. Prepare the mixture: In a large mixing bowl, combine the cooked lentils, sautéed vegetables, rolled oats, breadcrumbs, flax egg, dried thyme, smoked paprika, ground cumin, soy sauce, and fresh parsley. Mix until well combined. Season with salt and black pepper to taste.
5. Form the loaf: Transfer the mixture into the prepared loaf pan, pressing it down firmly to ensure it holds together well.
6. Add the glaze: In a small bowl, mix the ketchup (or tomato paste), maple syrup, and Dijon mustard. Spread the glaze evenly over the top of the loaf.
7. Bake: Bake in the preheated oven for 45-50 minutes or until the loaf is firm and the edges are golden brown.
8. Cool and serve: Let the lentil loaf cool for at least 10 minutes before slicing. 

Overview

This red lentil loaf is a comforting, plant-based main dish perfect for a cozy dinner. Serve it with classic sides like mashed potatoes, roasted vegetables, or a fresh garden salad. For a hearty meal, add steamed green beans or a side of sautéed spinach to balance the flavors. The tangy glaze on top complements the loaf well, adding a touch of sweetness and richness.

To customize the recipe, consider swapping breadcrumbs for gluten-free versions or ground oats for a gluten-free option. Adjust the herbs and spices to your liking, such as adding rosemary or a pinch of chili flakes for more depth. For a nutty flavor, toss in some chopped walnuts or sunflower seeds to add texture.

How to Easily Sprout Lentils at Home 🌱

Any of these recipes can be made with sprouted lentils for added flavor and nutrition. However, sprouting only works with whole lentils, not split ones. 

• Rinse and soak: Rinse 1 cup of whole lentils and remove any debris. Place the lentils in a large bowl and cover with 2-3 cups of water. Soak for 8-12 hours, then drain and rinse well.
• Start sprouting: Transfer the drained lentils to a sprouting jar or a large, clean jar covered with cheesecloth. Place the jar in a cool, dark spot, like a pantry. Rinse and drain the lentils every 8-12 hours.
• Check for sprouts: After 2-3 days, tiny sprouts should appear. When they reach your desired length (usually 1/4 to 1/2 inch), they’re ready to eat. Rinse well and store them in the fridge for a few days.

Sprouting lentils boosts their nutritional content by increasing levels of essential amino acids, vitamins, and minerals. Studies show sprouting enhances vitamin C, B vitamins, and antioxidant levels, making the lentils easier to digest and helping your body absorb nutrients better¹.

FAQ

What's the best way to eat lentils?

The best way to enjoy lentils is by adding them to soups, salads, stews, or even veggie burgers. Lentils are versatile and absorb flavors well, so they pair nicely with spices and other ingredients, adding protein and fiber to meals without needing lengthy cooking times.  

What do lentils go well with?

Lentils complement a wide range of flavors, including earthy spices like cumin, turmeric, and paprika, as well as fresh herbs such as rosemary and thyme. Vegetables like tomatoes, garlic, and onions add depth, while a touch of acidity from lemon or vinegar can brighten their flavor. These combinations make lentils suitable for salads, curries, and grain bowls.

What makes lentils taste better?

To enhance the flavor of lentils, try cooking them with aromatics like garlic, onion, and bay leaves. Adding spices such as cumin, paprika, or turmeric can also elevate their taste. This is a good option when making a Lentil Dal for example.

Should you rinse lentils before cooking?

Yes, you should rinse lentils before cooking to remove any dust or debris. Unlike other legumes, lentils don’t need to be soaked beforehand, which keeps prep quick and easy. However, you can soak and sprout whole lentils to increase nutritional value. Rinsing also helps reduce any residual bitterness, ensuring the lentils are clean and ready to cook.

References

1. https://pmc.ncbi.nlm.nih.gov/articles/PMC7230579/