As the seasons change, many of us turn to wholesome and nutritious foods that not only nourish our bodies but also align with our spiritual practices. For Christians, the 40-day period leading up to Easter is a time of reflection, prayer, and fasting – known as Lent. And what better way to observe this sacred season than by cooking up a storm of delicious and healthy lentil recipes? In this article, we’ll explore 20 mouthwatering dishes that showcase the versatility and flavor of this humble legume.
From hearty soups and stews to vibrant salads and international-inspired curries, our collection of lent recipes is sure to inspire your kitchen creativity. Whether you’re a seasoned cook or just starting out on your culinary journey, these easy-to-follow recipes are perfect for satisfying your cravings while observing the Lenten season with gratitude and joy.
Creamy Lentil Soup with Spinach
A comforting and nutritious soup that’s perfect for a cozy evening meal. This recipe combines the humble lentils with creamy spinach and aromatic spices to create a deliciously satisfying dish.
Ingredients:
– 1 cup dried green or brown lentils, rinsed and drained
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 2 cups vegetable broth
– 1 can (14.5 oz) diced tomatoes
– 1 teaspoon ground cumin
– Salt and pepper to taste
– 1/4 cup heavy cream or half-and-half
– Fresh spinach leaves, chopped (about 1 cup)
– Optional: lemon wedges for serving
Instructions:
1. In a large pot, heat oil over medium heat. Add onion and cook until softened, about 5 minutes.
2. Add garlic and cook for an additional minute.
3. Stir in lentils, broth, tomatoes, cumin, salt, and pepper. Bring to a boil, then reduce heat and simmer for 30-40 minutes or until lentils are tender.
4. Stir in heavy cream or half-and-half. Simmer for an additional 5 minutes.
5. Stir in chopped spinach leaves. Serve hot, garnished with lemon wedges if desired.
Cooking Time: 45-50 minutes
Spicy Lentil and Tomato Curry
A flavorful and nutritious curry made with red lentils, juicy tomatoes, and a hint of spice.
Ingredients:
– 1 cup dried red lentils, rinsed and drained
– 2 medium tomatoes, diced
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon curry powder
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon cayenne pepper
– Salt and black pepper, to taste
– 2 tablespoons olive oil
– 1 can (14 oz) diced tomatoes
– 2 cups water or vegetable broth
Instructions:
1. Heat the olive oil in a large saucepan over medium heat.
2. Add the onion and cook until softened, about 3-4 minutes.
3. Add the garlic, cumin, curry powder, cinnamon, and cayenne pepper. Cook for 1 minute, stirring constantly.
4. Add the lentils, diced tomatoes, and water or broth. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until the lentils are tender.
5. Season with salt and black pepper to taste.
Cooking Time: 25-30 minutes
Lentil and Vegetable Stir-Fry
A flavorful and nutritious stir-fry recipe that combines the comfort of lentils with the vibrant colors of vegetables, perfect for a quick and easy dinner.
Ingredients:
– 1 cup red or green lentils, rinsed and drained
– 2 cups mixed vegetables (bell peppers, carrots, broccoli, snap peas)
– 2 tablespoons vegetable oil
– 2 cloves garlic, minced
– 1 teaspoon soy sauce
– Salt and pepper to taste
– Chopped fresh cilantro for garnish (optional)
Instructions:
1. Heat the oil in a large skillet or wok over medium-high heat.
2. Add the garlic and cook for 1 minute until fragrant.
3. Add the lentils, soy sauce, salt, and pepper. Stir to combine.
4. Cook the lentils for about 5 minutes, stirring occasionally, until they are tender.
5. Add the mixed vegetables and stir-fry for an additional 3-4 minutes, or until they are tender-crisp.
6. Serve hot, garnished with cilantro if desired.
Cooking Time: 15-20 minutes
Garlic Herb Lentil Salad
This hearty lentil salad combines the earthy flavor of green lentils with the brightness of fresh herbs and the pungency of garlic, making it a perfect side dish or light lunch.
Ingredients:
– 1 cup dried green lentils, rinsed and drained
– 2 cloves garlic, minced
– 1/4 cup chopped fresh parsley
– 1/4 cup chopped fresh cilantro
– 2 tablespoons olive oil
– 1 tablespoon apple cider vinegar
– Salt and pepper to taste
Instructions:
1. Cook the lentils according to package instructions or in a medium saucepan with 3 cups water, bringing to a boil then reducing heat and simmering for 20-25 minutes.
2. In a large bowl, whisk together garlic, parsley, cilantro, olive oil, and apple cider vinegar.
3. Add cooked lentils to the bowl and toss to combine.
4. Season with salt and pepper to taste.
Cooking Time: 30 minutes
Lentil and Mushroom Stew
A hearty and comforting stew perfect for a chilly evening. This flavorful dish is packed with tender lentils, sautéed mushrooms, and aromatic spices.
Ingredients:
– 1 cup dried green or brown lentils, rinsed and drained
– 2 cups water or vegetable broth
– 2 tablespoons olive oil
– 1 medium onion, chopped
– 2 cups mixed mushrooms (such as cremini, shiitake, and button), sliced
– 1 teaspoon dried thyme
– 1/2 teaspoon ground cumin
– Salt and pepper, to taste
Instructions:
1. In a large pot, heat the olive oil over medium heat.
2. Add the chopped onion and cook until softened, about 5 minutes.
3. Add the sliced mushrooms and cook until they release their moisture and start to brown, about 5-7 minutes.
4. Add the lentils, thyme, cumin, salt, and pepper. Stir to combine.
5. Pour in the water or broth and bring the mixture to a boil.
6. Reduce heat to low, cover, and simmer for 30-40 minutes or until the lentils are tender.
Cooking Time: 30-40 minutes
Mediterranean Lentil Bowls
Mediterranean Lentil Bowls: A flavorful and nutritious meal packed with the essence of the Mediterranean region.
Ingredients:
– 1 cup dried green or brown lentils, rinsed and drained
– 2 cups water or vegetable broth
– 1/4 cup extra-virgin olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 can (14.5 oz) diced tomatoes
– 1 tsp smoked paprika
– Salt and pepper to taste
– Fresh parsley or cilantro leaves for garnish
– Crumbly feta cheese (optional)
Instructions:
1. In a medium saucepan, combine lentils and water/broth. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until lentils are tender.
2. Heat olive oil in a large skillet over medium-high heat. Add onion and garlic; cook until softened, about 3-4 minutes.
3. Stir in diced tomatoes, smoked paprika, salt, and pepper. Cook for an additional 2-3 minutes.
4. Divide cooked lentils among bowls. Top with the tomato mixture and garnish with parsley or cilantro leaves. Add crumbled feta cheese if desired.
Cooking Time: 40-45 minutes
Lentil and Quinoa Stuffed Peppers
This recipe combines the nutty flavor of quinoa with the earthy taste of lentils, all wrapped up in a sweet bell pepper. Perfect for a healthy and satisfying meal.
Ingredients:
– 4 large bell peppers
– 1 cup cooked lentils
– 1 cup cooked quinoa
– 1/2 cup diced onion
– 1 minced garlic clove
– 1 tablespoon olive oil
– 1 teaspoon cumin
– Salt and pepper to taste
– Optional: chopped fresh cilantro for garnish
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut the tops off the peppers and remove seeds and membranes.
3. In a bowl, combine lentils, quinoa, onion, garlic, olive oil, cumin, salt, and pepper. Mix well.
4. Stuff each pepper with the lentil-quinoa mixture.
5. Place peppers in a baking dish and cover with aluminum foil.
6. Bake for 30 minutes, then remove foil and bake for an additional 10-15 minutes or until peppers are tender.
Cooking Time: 40-45 minutes
Lentil and Sweet Potato Casserole
This hearty casserole is a perfect blend of protein-rich lentils, sweet and nutty sweet potatoes, and aromatic spices. It’s an ideal vegetarian option for a cozy dinner or potluck.
Ingredients:
– 1 cup dried green or brown lentils, rinsed and drained
– 2 large sweet potatoes, peeled and diced
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon cumin
– 1 teaspoon paprika
– Salt and pepper, to taste
– 1 can (14.5 oz) diced tomatoes
– 1 cup vegetable broth
– 1/4 cup olive oil
– 1 cup shredded cheddar cheese (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large pot, sauté onion and garlic until softened. Add lentils, cumin, paprika, salt, and pepper. Cook for 5 minutes.
3. Add diced sweet potatoes, canned tomatoes, and vegetable broth. Bring to a boil, then reduce heat and simmer for 30-40 minutes or until lentils are tender.
4. Grease a 9×13-inch baking dish with olive oil. Transfer the casserole mixture to the dish.
5. Top with shredded cheddar cheese (if using).
6. Bake for 25-30 minutes or until hot and bubbly.
Cooking Time: Approximately 1 hour
Coconut Lentil Curry
Experience the warm flavors of India with this comforting Coconut Lentil Curry recipe. A hearty and nutritious dish, perfect for a cozy night in.
Ingredients:
– 1 cup brown or green lentils, rinsed and drained
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 medium ginger, grated
– 1 can (14 oz) coconut milk
– 1 tablespoon curry powder
– 1 teaspoon ground cumin
– 1/2 teaspoon turmeric
– Salt, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. In a large saucepan, heat 2 tablespoons of oil over medium-high heat.
2. Add onions and cook until translucent, about 5 minutes.
3. Add garlic and ginger; cook for an additional minute.
4. Stir in curry powder, cumin, turmeric, and salt. Cook for 1-2 minutes, until fragrant.
5. Add lentils and coconut milk. Bring to a simmer.
6. Reduce heat to low and cook, covered, for 20-25 minutes, or until lentils are tender.
Cooking Time: 30-35 minutes
Lentil and Chickpea Patties
A delicious and nutritious vegetarian option, these patties are packed with protein and fiber from lentils and chickpeas.
Ingredients:
– 1 cup cooked lentils
– 1/2 cup cooked chickpeas
– 1/4 cup rolled oats
– 1/4 cup finely chopped onion
– 1 minced garlic clove
– 1 egg, lightly beaten
– 1 tablespoon lemon juice
– 1 teaspoon olive oil
– Salt and pepper to taste
– Breadcrumbs or panko for coating (optional)
Instructions:
1. Preheat a non-stick skillet or griddle over medium heat.
2. In a large bowl, mash the lentils using a fork until coarsely textured.
3. Add the chickpeas, oats, onion, garlic, egg, lemon juice, and olive oil to the bowl with the lentils. Mix well until combined.
4. Season the mixture with salt and pepper to taste.
5. Using your hands or a spoon, shape the mixture into 4-6 patties, depending on desired size.
6. Coat the patties with breadcrumbs or panko if desired for extra crunch.
7. Cook the patties in the skillet for 3-4 minutes per side, until golden brown and crispy.
8. Serve hot with your favorite toppings or sides.
Cooking Time: 12-15 minutes
Lentil and Kale Pasta
A hearty and nutritious pasta dish that combines the earthy flavors of lentils and kale with a hint of garlic and lemon.
Ingredients:
– 1 cup cooked lentils
– 2 cups fresh kale leaves, stems removed and chopped
– 8 oz. pasta (such as spaghetti or linguine)
– 2 cloves garlic, minced
– 2 tbsp olive oil
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente.
2. In a large skillet, heat the olive oil over medium-high heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.
3. Add the chopped kale to the skillet and cook until wilted, about 3-4 minutes.
4. Stir in the cooked lentils and season with salt and pepper to taste.
5. Combine the cooked pasta and lentil-kale mixture. Toss to combine.
6. Serve hot, topped with grated Parmesan cheese if desired.
Cooking Time: 20-25 minutes
Lentil and Carrot Soup
A hearty and comforting soup that’s perfect for a chilly day, this Lentil and Carrot Soup is a flavorful blend of red lentils, carrots, onions, and aromatic spices.
Ingredients:
– 1 cup dried red lentils
– 2 medium carrots, chopped
– 1 large onion, chopped
– 3 cloves garlic, minced
– 4 cups vegetable broth
– 1 can (14.5 oz) diced tomatoes
– 1 teaspoon ground cumin
– Salt and pepper, to taste
– Fresh parsley, chopped (optional)
Instructions:
1. In a large pot, heat 2 tablespoons of oil over medium heat.
2. Add the onion and cook until softened, about 5 minutes.
3. Add the garlic and cook for an additional minute.
4. Add the lentils, carrots, broth, diced tomatoes, cumin, salt, and pepper. Bring to a boil, then reduce heat and simmer for 30-40 minutes or until the lentils are tender.
5. Use an immersion blender or transfer the soup to a blender and puree until smooth.
6. Taste and adjust seasoning as needed.
7. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 45-50 minutes
Lentil and Rice Pilaf
A hearty and flavorful vegetarian pilaf that combines the goodness of lentils, rice, and spices.
Ingredients:
– 1 cup brown or white lentils, rinsed and drained
– 2 cups cooked white or brown rice
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika (optional)
– Salt and pepper, to taste
– 4 cups vegetable broth, warmed
– Fresh parsley or cilantro, chopped (optional)
Instructions:
1. Heat the olive oil in a large saucepan over medium heat.
2. Add the chopped onion and cook until translucent, about 5 minutes.
3. Add the minced garlic and cook for an additional minute.
4. Stir in the cumin, smoked paprika (if using), salt, and pepper. Cook for 1 minute.
5. Add the lentils and vegetable broth to the saucepan. Bring to a boil, then reduce heat to low and simmer for 20-25 minutes or until the lentils are tender.
6. Stir in the cooked rice and cook for an additional 2-3 minutes, until well combined.
7. Taste and adjust seasoning as needed.
8. Serve hot, garnished with chopped parsley or cilantro if desired.
Cooking Time: 30-40 minutes
Lentil and Avocado Wrap
This flavorful wrap combines the creaminess of avocado with the earthy taste of lentils, all wrapped up in a crispy whole wheat tortilla. Perfect for a quick and easy lunch or dinner.
Ingredients:
– 1 cup cooked lentils
– 1 ripe avocado, diced
– 1 tablespoon olive oil
– 1 small onion, thinly sliced
– 2 cloves garlic, minced
– 1 teaspoon cumin
– Salt and pepper to taste
– 1 whole wheat tortilla
– Optional: shredded lettuce, cherry tomatoes, feta cheese
Instructions:
1. In a medium bowl, mix together cooked lentils, olive oil, onion, garlic, and cumin.
2. Spread the lentil mixture onto one half of the tortilla, leaving a small border around the edges.
3. Top with diced avocado, salt, and pepper to taste.
4. Fold the other half of the tortilla over the filling to form a half-moon shape.
5. Serve immediately, or wrap in plastic wrap for a quick grab-and-go lunch.
Cooking Time: 10 minutes
Lentil and Zucchini Fritters
Lentil and Zucchini Fritters Recipe
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These flavorful fritters combine the earthy taste of lentils with the subtle sweetness of zucchini, making for a delicious vegetarian snack or light meal.
Ingredients:
————
– 1 cup cooked lentils
– 1 medium zucchini, grated
– 1/2 cup all-purpose flour
– 1/4 cup grated Parmesan cheese
– 1 egg, lightly beaten
– 1/4 teaspoon salt
– 1/8 teaspoon black pepper
– Olive oil for frying
Instructions:
————-
1. In a large bowl, combine cooked lentils, grated zucchini, flour, Parmesan cheese, and a pinch of salt and pepper.
2. Add the lightly beaten egg to the mixture and stir until just combined. Be careful not to overmix.
3. Heat about 1/2 inch (1 cm) of olive oil in a large non-stick skillet or frying pan over medium heat.
4. Using a tablespoon, drop small portions of the lentil-zucchini mixture into the hot oil, flattening slightly with a spatula.
5. Cook for about 3-4 minutes on each side, or until golden brown and crispy. Drain on paper towels.
Cooking Time:
————-
– Preparation: 10 minutes
– Cooking: 12-15 minutes (depending on size of fritters)
– Total: 22-25 minutes
Enjoy your delicious Lentil and Zucchini Fritters!
Lentil and Eggplant Moussaka
A twist on the classic Greek dish, this Lentil and Eggplant Moussaka combines the flavors of lentils, eggplant, and feta cheese in a rich and satisfying casserole.
Ingredients:
– 1 large eggplant, sliced into 1/2-inch thick rounds
– 1 cup cooked lentils
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 cup tomato puree
– 1 tsp dried oregano
– 1 tsp ground cumin
– Salt and pepper to taste
– 1 cup crumbled feta cheese
– 1/4 cup grated Parmesan cheese
– 1 egg, beaten
– 1 tbsp olive oil
Instructions:
1. Preheat oven to 375°F (190°C).
2. Brush the eggplant slices with olive oil and season with salt, pepper, and oregano. Roast in the oven for 30 minutes or until tender.
3. In a large skillet, cook the onion and garlic over medium heat until softened. Add the lentils, tomato puree, cumin, salt, and pepper. Simmer for 10-15 minutes or until the flavors have melded together.
4. In a separate bowl, whisk together the feta cheese and Parmesan cheese.
5. Assemble the Moussaka by spreading half of the lentil mixture in the bottom of a baking dish, followed by half of the roasted eggplant slices, and topped with half of the cheese mixture. Repeat the layers.
6. Top with the remaining cheese mixture and beaten egg.
7. Bake for 30-40 minutes or until golden brown.
Cooking Time: 45-50 minutes
Lentil and Beetroot Salad
This vibrant salad combines the earthy sweetness of beetroot with the nutty flavor of lentils, perfect for a healthy and satisfying meal.
Ingredients:
– 1 cup cooked green or brown lentils
– 2 medium beetroot, peeled and diced
– 1/4 cup red wine vinegar
– 2 tablespoons olive oil
– 1 tablespoon honey
– Salt and pepper to taste
– Fresh parsley leaves for garnish (optional)
Instructions:
1. In a large bowl, combine cooked lentils and diced beetroot.
2. In a small bowl, whisk together red wine vinegar, olive oil, and honey until well combined.
3. Pour the dressing over the lentil and beetroot mixture, and toss to coat.
4. Season with salt and pepper to taste.
5. Garnish with fresh parsley leaves, if desired.
Cooking Time: 15 minutes
Lentil and Pumpkin Soup
Warm up with this hearty and comforting lentil and pumpkin soup recipe, perfect for a chilly fall or winter evening.
Ingredients:
– 1 cup dried green or brown lentils, rinsed and drained
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 small pumpkin (about 2 lbs), peeled, seeded, and cubed
– 4 cups vegetable broth
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– Salt and pepper, to taste
– Fresh cilantro leaves, for garnish (optional)
Instructions:
1. In a large pot, sauté onions and garlic in a little water until softened.
2. Add lentils, pumpkin, vegetable broth, cumin, and smoked paprika. Bring to a boil, then reduce heat and simmer for 40-45 minutes or until lentils are tender.
3. Season with salt and pepper to taste.
4. Serve hot, garnished with fresh cilantro leaves if desired.
Cooking Time: 40-45 minutes
Lentil and Broccoli Bake
A hearty and healthy recipe that combines the comforting flavors of lentils and broccoli with a crispy, cheesy topping.
Ingredients:
– 1 cup dried green or brown lentils, rinsed and drained
– 2 cups water or vegetable broth
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 4 cups broccoli florets
– 1 teaspoon dried thyme
– 1/2 cup grated cheddar cheese
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large saucepan, combine lentils and water or broth. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until lentils are tender.
3. In a separate pan, sauté onion and garlic in olive oil until softened. Add broccoli and cook until tender, about 5 minutes.
4. Combine cooked lentils, thyme, salt, and pepper.
5. In a 9×13-inch baking dish, create a layer of lentil mixture, followed by a layer of broccoli mixture. Repeat for two layers, finishing with a layer of lentils on top.
6. Sprinkle cheddar cheese over the top layer.
7. Bake for 25-30 minutes, or until cheese is melted and bubbly.
Cooking Time: 45-50 minutes
Lentil and Cabbage Stir-Fry
A flavorful and nutritious vegetarian stir-fry that combines the heartiness of lentils with the crunch of cabbage.
Ingredients:
– 1 cup brown or green lentils, rinsed and drained
– 2 cups water or vegetable broth
– 1 medium onion, chopped
– 2 cloves garlic, minced
– 1 head of cabbage, thinly sliced
– 2 tablespoons olive oil
– 1 teaspoon soy sauce (optional)
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. In a medium pot, bring the lentils and water or broth to a boil. Reduce heat to low, cover, and simmer for 20-25 minutes or until the lentils are tender.
2. Heat the olive oil in a large skillet or wok over medium-high heat. Add the onion and garlic and cook for 3-4 minutes or until the onion is translucent.
3. Add the cabbage to the skillet and cook for an additional 4-5 minutes, stirring occasionally, until it starts to soften.
4. Drain the cooked lentils and add them to the skillet. Stir to combine with the cabbage mixture.
5. Season with soy sauce (if using), salt, and pepper to taste.
6. Garnish with fresh cilantro leaves (if desired) and serve hot.
Cooking Time: 30-35 minutes
Summary
Get ready to spice up your Lenten season with these 20 delicious and flavorful lent recipes! From soups to salads, curries to casseroles, there’s something for everyone. Try creamy lentil soup with spinach, spicy lentil and tomato curry, or hearty lentil and vegetable stir-fry. Or, go savory with garlic herb lentil salad or sweet and satisfying lentil and sweet potato casserole. Whatever your taste buds desire, these recipes are sure to satisfy.
