20 Flavorful Lentil Recipes Vegan Delights

Mmm, who knew lentils could be so exciting? Whether you’re a seasoned vegan or just looking to spice up your meatless Mondays, our roundup of 20 Flavorful Lentil Recipes is here to delight your taste buds. From cozy soups to hearty salads, these dishes promise big flavors and simple steps. Ready to transform this humble legume into your next kitchen superstar? Let’s dive in!

Spicy Red Lentil Curry

Let’s dive into making a comforting bowl of Spicy Red Lentil Curry, perfect for those evenings when you crave something hearty yet simple to prepare.

Ingredients

• Red lentils – 1 cup
• Coconut milk – 1 can (13.5 oz)
• Tomato paste – 2 tbsp
• Garlic – 2 cloves, minced
• Ginger – 1 tsp, grated
• Curry powder – 1 tbsp
• Cumin – 1 tsp
• Vegetable oil – 1 tbsp
• Water – 2 cups
• Salt – ½ tsp

Instructions

1. Rinse the red lentils under cold water until the water runs clear.
2. Heat the vegetable oil in a large pot over medium heat (350°F).
3. Add the minced garlic and grated ginger to the pot, sautéing for 1 minute until fragrant.
4. Stir in the curry powder and cumin, cooking for another 30 seconds to toast the spices.
5. Add the tomato paste, red lentils, and water to the pot, stirring to combine.
6. Bring the mixture to a boil, then reduce the heat to low, covering the pot with a lid.
7. Simmer for 20 minutes, stirring occasionally to prevent sticking.
8. After 20 minutes, add the coconut milk and salt, stirring well to incorporate.
9. Continue to simmer uncovered for an additional 10 minutes, or until the lentils are tender and the curry has thickened.

The Spicy Red Lentil Curry should have a creamy texture with a bold, aromatic flavor. Serve it over a bed of steamed rice or with a side of naan bread for a complete meal.

Creamy Coconut Lentil Soup

Creating a comforting bowl of Creamy Coconut Lentil Soup is simpler than you might think, especially when you follow these straightforward steps. Let’s dive into the process together, ensuring every spoonful is as delightful as the last.

Ingredients

• Red lentils – 1 cup
• Coconut milk – 1 can (13.5 oz)
• Vegetable broth – 4 cups
• Garlic – 2 cloves, minced
• Ginger – 1 tbsp, grated
• Turmeric – 1 tsp
• Cumin – 1 tsp
• Salt – ½ tsp
• Olive oil – 1 tbsp

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add minced garlic and grated ginger to the pot, sautéing until fragrant, approximately 30 seconds.
3. Stir in turmeric and cumin, cooking for another 30 seconds to release their flavors.
4. Pour in the red lentils, stirring to coat them with the spice mixture.
5. Add vegetable broth and bring the mixture to a boil, then reduce heat to a simmer, covering the pot.
6. Simmer for 20 minutes, or until the lentils are tender and have absorbed most of the broth.
7. Pour in the coconut milk, stirring well to combine, and let the soup simmer for an additional 5 minutes.
8. Season with salt, adjusting if necessary, then remove from heat.
9. For a smoother texture, blend half of the soup with an immersion blender, leaving some lentils whole for texture.

Finished with a silky texture and a rich, aromatic flavor, this soup pairs wonderfully with a slice of crusty bread or a sprinkle of fresh cilantro for an extra burst of freshness.

Lentil and Mushroom Vegan Meatballs

Every home cook needs a reliable vegan meatball recipe in their arsenal, and these Lentil and Mushroom Vegan Meatballs are just the ticket. Easy to make and packed with flavor, they’re perfect for beginners and seasoned cooks alike.

Ingredients

• Lentils – 1 cup, cooked
• Mushrooms – 1 cup, finely chopped
• Breadcrumbs – ½ cup
• Olive oil – 2 tbsp
• Garlic – 2 cloves, minced
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. In a large skillet, heat 1 tbsp of olive oil over medium heat. Add the mushrooms and garlic, sautéing until the mushrooms are soft and the garlic is fragrant, about 5 minutes.
3. In a large bowl, combine the cooked lentils, sautéed mushrooms and garlic, breadcrumbs, salt, and black pepper. Mix well until the mixture sticks together. Tip: If the mixture is too dry, add a tablespoon of water to help it bind.
4. Form the mixture into 1-inch balls and place them on the prepared baking sheet. Tip: Wet your hands slightly to prevent the mixture from sticking.
5. Brush the meatballs with the remaining 1 tbsp of olive oil and bake for 25 minutes, or until they are golden brown and firm to the touch. Tip: For extra crispiness, broil for the last 2 minutes of baking.

Mouthwatering and hearty, these vegan meatballs have a satisfying texture that holds up well in sauces or atop a bed of spaghetti. Try serving them with a drizzle of vegan pesto for an extra flavor boost.

Garlicky Lentil Stew with Spinach

Great for those chilly evenings when you crave something hearty yet healthy, this stew combines the earthy flavors of lentils with the sharpness of garlic and the freshness of spinach. It’s a simple, one-pot meal that’s both nutritious and comforting.

Ingredients

• Olive oil – 2 tbsp
• Garlic – 4 cloves, minced
• Lentils – 1 cup
• Vegetable broth – 4 cups
• Spinach – 2 cups, chopped
• Salt – 1 tsp

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add minced garlic to the pot and sauté until fragrant, about 30 seconds, stirring constantly to prevent burning.
3. Stir in lentils and vegetable broth, then bring the mixture to a boil.
4. Reduce heat to low, cover the pot, and simmer for 25 minutes, or until lentils are tender.
5. Add chopped spinach and salt to the pot, stirring until the spinach is wilted, about 2 minutes.
6. Remove from heat and let the stew sit covered for 5 minutes to allow flavors to meld.

Best enjoyed hot, this stew has a creamy texture from the lentils with pops of freshness from the spinach. Serve it with a slice of crusty bread for dipping or over a bed of quinoa for an extra protein boost.

Lentil Walnut Tacos with Avocado

Gathering around the table for a wholesome meal doesn’t have to be complicated, especially with these Lentil Walnut Tacos with Avocado. Perfect for beginners, this recipe walks you through each step to create a nutritious and flavorful dish that’s sure to impress.

Ingredients

• Lentils – 1 cup
• Walnuts – ½ cup
• Avocado – 1
• Taco shells – 8
• Cumin – 1 tsp
• Garlic powder – ½ tsp
• Salt – ¼ tsp
• Olive oil – 1 tbsp

Instructions

1. Preheat your oven to 350°F to warm the taco shells.
2. Rinse 1 cup of lentils under cold water until the water runs clear.
3. In a medium saucepan, combine lentils with 2 cups of water, bring to a boil, then reduce heat to simmer for 20 minutes until tender. Tip: Avoid stirring too much to keep lentils intact.
4. While lentils cook, chop ½ cup of walnuts into small pieces.
5. Drain any excess water from the lentils, then mix in walnuts, 1 tsp cumin, ½ tsp garlic powder, and ¼ tsp salt.
6. Heat 1 tbsp olive oil in a pan over medium heat, add the lentil-walnut mixture, and cook for 5 minutes, stirring occasionally. Tip: The mixture should be slightly crispy for texture.
7. Warm the taco shells in the oven for 5 minutes.
8. Slice 1 avocado into thin pieces.
9. Fill each taco shell with the lentil-walnut mixture and top with avocado slices. Tip: For extra flavor, drizzle with lime juice or hot sauce.

Just like that, you’ve created a dish with a delightful crunch from the walnuts, creaminess from the avocado, and hearty satisfaction from the lentils. Serve these tacos with a side of salsa or a fresh salad for a complete meal.

Moroccan Spiced Lentil Salad

Unveil the flavors of North Africa with this Moroccan Spiced Lentil Salad, a dish that’s as nutritious as it is vibrant. Perfect for meal prep or a quick lunch, this recipe guides you through each step to ensure a delicious outcome every time.

Ingredients

• Lentils – 1 cup
• Olive oil – 2 tbsp
• Ground cumin – 1 tsp
• Ground coriander – 1 tsp
• Salt – ½ tsp
• Lemon juice – 2 tbsp
• Parsley – ¼ cup, chopped

Instructions

1. Rinse 1 cup of lentils under cold water until the water runs clear.
2. In a medium pot, combine the rinsed lentils with 2 cups of water. Bring to a boil over high heat.
3. Once boiling, reduce the heat to low, cover, and simmer for 20 minutes or until the lentils are tender but not mushy. Tip: Check the lentils at the 15-minute mark to avoid overcooking.
4. Drain any excess water and let the lentils cool to room temperature.
5. In a large bowl, whisk together 2 tbsp of olive oil, 1 tsp of ground cumin, 1 tsp of ground coriander, ½ tsp of salt, and 2 tbsp of lemon juice.
6. Add the cooled lentils to the bowl and toss gently to coat them evenly with the dressing. Tip: For best flavor, let the salad sit for 10 minutes before serving to allow the lentils to absorb the spices.
7. Stir in ¼ cup of chopped parsley just before serving. Tip: Fresh parsley adds a bright color and fresh flavor, so don’t skip it!

Great for a light lunch or as a side dish, this Moroccan Spiced Lentil Salad offers a delightful mix of textures from the tender lentils to the fresh parsley. Serve it over a bed of greens or alongside grilled chicken for a complete meal.

Lentil Bolognese with Zucchini Noodles

Now, let’s dive into making a hearty Lentil Bolognese with Zucchini Noodles, a perfect dish for those seeking a nutritious twist on a classic. This recipe simplifies the process, ensuring even beginners can achieve delicious results.

Ingredients

• Lentils – 1 cup
• Tomato sauce – 2 cups
• Zucchini – 2 medium
• Olive oil – 2 tbsp
• Garlic – 2 cloves, minced
• Onion – 1, diced
• Salt – ½ tsp

Instructions

1. Rinse 1 cup of lentils under cold water until the water runs clear.
2. In a large pot, heat 2 tbsp of olive oil over medium heat. Add 1 diced onion and 2 minced garlic cloves, sautéing until translucent, about 5 minutes.
3. Add the rinsed lentils and 2 cups of tomato sauce to the pot. Stir to combine, then bring to a simmer. Tip: For deeper flavor, let the sauce simmer uncovered for 25 minutes, stirring occasionally.
4. While the sauce simmers, spiralize 2 medium zucchinis into noodles. Tip: If you don’t have a spiralizer, a vegetable peeler can create wide, flat noodles.
5. After the sauce has simmered, season with ½ tsp of salt. Stir well and cook for another 5 minutes. Tip: The lentils should be tender but not mushy; adjust cooking time as needed.
6. Divide the zucchini noodles among plates and top with the lentil Bolognese. Serve immediately.

Offering a satisfying texture contrast between the al dente zucchini noodles and the rich, hearty lentil sauce, this dish is a celebration of flavors. For an extra touch, garnish with fresh basil or a sprinkle of nutritional yeast before serving.

Smoky Lentil and Sweet Potato Chili

Every home cook needs a hearty, flavorful chili in their repertoire, and this smoky lentil and sweet potato version is a must-try. It’s a simple, nutritious dish that packs a punch with minimal effort.

Ingredients

• Olive oil – 2 tbsp
• Onion – 1, diced
• Garlic – 3 cloves, minced
• Sweet potato – 1 large, peeled and cubed
• Lentils – 1 cup, rinsed
• Tomato paste – 2 tbsp
• Smoked paprika – 1 tsp
• Cumin – 1 tsp
• Vegetable broth – 4 cups
• Salt – ½ tsp

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add diced onion and cook until translucent, stirring occasionally, about 5 minutes.
3. Stir in minced garlic and cook for 30 seconds until fragrant.
4. Add cubed sweet potato, lentils, tomato paste, smoked paprika, and cumin to the pot. Stir to coat everything evenly.
5. Pour in vegetable broth and bring the mixture to a boil. Tip: Rinsing lentils removes any debris and ensures even cooking.
6. Reduce heat to low, cover, and simmer for 25 minutes, stirring occasionally. Tip: The sweet potato should be fork-tender but not mushy.
7. Season with salt, then taste and adjust if necessary. Tip: Letting the chili sit for 10 minutes off the heat allows flavors to meld beautifully.

Now, this chili boasts a thick, satisfying texture with a deep smoky flavor that’s perfectly balanced by the sweetness of the potatoes. Serve it over a bed of quinoa for an extra protein boost or with a dollop of Greek yogurt to add a creamy contrast.

Lentil and Quinoa Stuffed Peppers

Lentil and quinoa stuffed peppers are a hearty, nutritious dish that’s perfect for a weeknight dinner or meal prep. Let’s walk through the process of making these colorful, flavorful peppers step by step.

Ingredients

• Bell peppers – 4
• Cooked lentils – 1 cup
• Cooked quinoa – 1 cup
• Tomato sauce – ½ cup
• Olive oil – 1 tbsp
• Garlic powder – 1 tsp
• Salt – ½ tsp

Instructions

1. Preheat your oven to 375°F.
2. Cut the tops off the bell peppers and remove the seeds and membranes.
3. In a large bowl, mix the cooked lentils, cooked quinoa, tomato sauce, olive oil, garlic powder, and salt until well combined.
4. Stuff each bell pepper with the lentil and quinoa mixture, packing it down lightly.
5. Place the stuffed peppers in a baking dish and cover with foil.
6. Bake for 25 minutes, then remove the foil and bake for an additional 10 minutes to slightly crisp the tops.
7. Let the peppers cool for 5 minutes before serving to allow the flavors to meld together.

Very satisfying, these stuffed peppers offer a delightful contrast between the tender pepper and the hearty filling. Try serving them with a dollop of Greek yogurt or a sprinkle of fresh herbs for an extra flavor boost.

Golden Turmeric Lentil Soup

Begin by gathering your ingredients for a comforting bowl of Golden Turmeric Lentil Soup, a dish that’s as nourishing as it is vibrant. This recipe is perfect for beginners, offering a straightforward path to a flavorful meal.

Ingredients

• Lentils – 1 cup
• Turmeric – 1 tsp
• Coconut oil – 1 tbsp
• Vegetable broth – 4 cups
• Salt – ½ tsp

Instructions

1. Rinse 1 cup of lentils under cold water until the water runs clear.
2. In a large pot, heat 1 tbsp of coconut oil over medium heat for 1 minute.
3. Add the rinsed lentils to the pot, stirring occasionally for 2 minutes to lightly toast them.
4. Pour in 4 cups of vegetable broth, ensuring the lentils are fully submerged.
5. Stir in 1 tsp of turmeric and ½ tsp of salt, mixing well to combine.
6. Bring the mixture to a boil, then reduce the heat to low and simmer uncovered for 25 minutes, or until the lentils are tender.
7. Once cooked, remove the pot from the heat and let it sit for 5 minutes to thicken slightly.

Delight in the creamy texture and earthy flavors of this Golden Turmeric Lentil Soup, perfect for a cozy night in. Serve it with a sprinkle of fresh herbs or a dollop of yogurt for an extra layer of flavor.

Lentil Shepherd’s Pie with Mashed Cauliflower

Discover a comforting twist on a classic with this Lentil Shepherd’s Pie topped with creamy mashed cauliflower. Perfect for a cozy dinner, this dish combines hearty lentils with a light, fluffy topping for a satisfying meal.

Ingredients

• Lentils – 1 cup
• Vegetable broth – 2 cups
• Onion – 1, diced
• Garlic – 2 cloves, minced
• Cauliflower – 1 head, chopped
• Butter – 2 tbsp
• Salt – ½ tsp
• Pepper – ¼ tsp

Instructions

1. Preheat your oven to 375°F to prepare for baking the pie later.
2. In a medium pot, combine lentils and vegetable broth. Bring to a boil, then reduce heat to simmer for 25 minutes until lentils are tender. Tip: Stir occasionally to prevent sticking.
3. While lentils cook, sauté diced onion and minced garlic in a pan over medium heat until translucent, about 5 minutes. Add to the cooked lentils.
4. Steam chopped cauliflower for 10 minutes until very soft. Drain well. Tip: Press out excess water with a towel for smoother mash.
5. Mash the cauliflower with butter, salt, and pepper until smooth. Tip: A food processor can make this step quicker.
6. Spread the lentil mixture in a baking dish, then top evenly with mashed cauliflower.
7. Bake for 20 minutes until the top is lightly golden.

Lentil Shepherd’s Pie with Mashed Cauliflower offers a delightful contrast between the rich, savory lentils and the light, buttery cauliflower. Serve it with a side of steamed greens for a colorful plate or enjoy it as is for a hearty, standalone dish.

Lentil and Kale Coconut Curry

Lentils and kale come together in this hearty coconut curry, a dish that’s as nutritious as it is flavorful. Let’s walk through the process of creating this comforting meal, perfect for any night of the week.

Ingredients

• Lentils – 1 cup
• Kale – 2 cups, chopped
• Coconut milk – 1 can (13.5 oz)
• Curry powder – 2 tbsp
• Olive oil – 1 tbsp
• Garlic – 2 cloves, minced
• Onion – 1 medium, diced
• Vegetable broth – 2 cups

Instructions

1. Heat olive oil in a large pot over medium heat (350°F) until shimmering.
2. Add diced onion and minced garlic to the pot, sautéing for 3 minutes until translucent.
3. Stir in curry powder and cook for 1 minute to release its flavors.
4. Pour in lentils and vegetable broth, bringing the mixture to a boil.
5. Reduce heat to low, cover, and simmer for 20 minutes until lentils are tender.
6. Add chopped kale and coconut milk, stirring well to combine.
7. Simmer uncovered for an additional 5 minutes, allowing the kale to wilt and the flavors to meld.
8. Tip: For a creamier texture, blend half the curry before adding the kale.
9. Tip: If the curry is too thick, add more broth or water until desired consistency is reached.
10. Tip: Taste and adjust seasoning with salt if needed, though the broth and coconut milk usually provide enough flavor.

Rich in texture and bursting with flavor, this Lentil and Kale Coconut Curry is a delightful dish that pairs wonderfully with steamed rice or naan bread. For an extra touch, garnish with fresh cilantro or a squeeze of lime juice before serving.

Lentil Falafel with Tahini Dressing

Every home cook needs a reliable, plant-based protein option in their repertoire, and this Lentil Falafel with Tahini Dressing is just that. Easy to make and packed with flavor, it’s a dish that promises satisfaction with every bite.

Ingredients

• Lentils – 1 cup
• Garlic – 2 cloves
• Cumin – 1 tsp
• Baking powder – ½ tsp
• Olive oil – 2 tbsp
• Tahini – ¼ cup
• Lemon juice – 2 tbsp
• Water – 2 tbsp

Instructions

1. Soak the lentils in water for 8 hours, then drain thoroughly.
2. Blend the lentils, garlic, cumin, and baking powder in a food processor until smooth.
3. Form the mixture into small balls, about 1 inch in diameter.
4. Heat the olive oil in a pan over medium heat (350°F).
5. Fry the falafel balls for 3-4 minutes on each side, or until golden brown.
6. While the falafel cooks, whisk together tahini, lemon juice, and water in a bowl to create the dressing.
7. Serve the falafel hot, drizzled with the tahini dressing.

Not only does this falafel boast a crispy exterior with a soft, flavorful interior, but the tahini dressing adds a creamy, tangy contrast. Try serving it over a bed of greens or stuffed in a pita for a complete meal.

Lentil and Tomato Coconut Dal

Kickstart your culinary journey with this comforting Lentil and Tomato Coconut Dal, a dish that marries simplicity with depth of flavor, perfect for a cozy night in.

Ingredients

• Red lentils – 1 cup
• Coconut milk – 1 can (13.5 oz)
• Tomatoes – 2, diced
• Garlic – 2 cloves, minced
• Ginger – 1 tbsp, grated
• Turmeric – 1 tsp
• Cumin seeds – 1 tsp
• Vegetable oil – 1 tbsp
• Salt – ½ tsp
• Water – 2 cups

Instructions

1. Rinse the red lentils under cold water until the water runs clear.
2. In a large pot, heat the vegetable oil over medium heat. Add the cumin seeds and sauté for 30 seconds until fragrant.
3. Add the minced garlic and grated ginger to the pot. Sauté for another minute, stirring constantly to prevent burning.
4. Stir in the diced tomatoes and cook for 5 minutes, until they begin to soften.
5. Add the rinsed lentils, turmeric, salt, and water to the pot. Bring to a boil, then reduce heat to low and simmer for 20 minutes, stirring occasionally.
6. Pour in the coconut milk and continue to simmer for another 10 minutes, until the lentils are tender and the dal has thickened.
7. Tip: For a smoother texture, blend half of the dal before adding the coconut milk.
8. Tip: Adjust the thickness by adding more water if the dal is too thick for your liking.
9. Tip: Garnish with fresh cilantro before serving for an extra burst of flavor.

Mouthwatering and creamy, this dal boasts a velvety texture with a hint of spice from the ginger and garlic. Serve it over steamed rice or with warm naan bread for a satisfying meal.

Lentil and Roasted Vegetable Buddha Bowl

Begin by gathering your ingredients for a wholesome Lentil and Roasted Vegetable Buddha Bowl, a dish that’s as nourishing as it is colorful. This recipe is perfect for those looking to incorporate more plant-based meals into their diet, offering a balance of textures and flavors that will satisfy any appetite.

Ingredients

• Lentils – 1 cup
• Sweet potatoes – 2 cups, cubed
• Broccoli – 2 cups, florets
• Olive oil – 2 tbsp
• Salt – ½ tsp
• Garlic powder – 1 tsp
• Turmeric – ½ tsp

Instructions

1. Preheat your oven to 400°F to prepare for roasting the vegetables.
2. Rinse 1 cup of lentils under cold water until the water runs clear, then drain.
3. In a medium pot, combine the lentils with 2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes until tender. Drain any excess water.
4. While the lentils cook, toss 2 cups of cubed sweet potatoes and 2 cups of broccoli florets with 2 tbsp of olive oil, ½ tsp of salt, 1 tsp of garlic powder, and ½ tsp of turmeric on a baking sheet.
5. Spread the vegetables in a single layer on the baking sheet and roast in the preheated oven for 25 minutes, stirring halfway through, until they are tender and slightly caramelized.
6. Divide the cooked lentils between two bowls, top with the roasted vegetables, and serve warm.

Offering a delightful contrast between the creamy lentils and the crispy, caramelized vegetables, this Buddha bowl is a testament to the beauty of simple ingredients coming together. For an extra touch of flavor, drizzle with tahini or sprinkle with fresh herbs before serving.

Lentil and Spinach Vegan Lasagna

Delightfully layered and packed with nutrients, this Lentil and Spinach Vegan Lasagna is a comforting dish that’s as satisfying to make as it is to eat. Follow these steps to create a lasagna that’s rich in flavor and perfect for any occasion.

Ingredients

• Lasagna noodles – 12 oz
• Lentils – 2 cups, cooked
• Spinach – 4 cups, fresh
• Tomato sauce – 3 cups
• Vegan cheese – 2 cups, shredded
• Olive oil – 2 tbsp
• Garlic – 3 cloves, minced
• Salt – 1 tsp
• Black pepper – ½ tsp

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. In a large pan, heat 2 tbsp of olive oil over medium heat. Add 3 cloves of minced garlic and sauté for 1 minute until fragrant.
3. Add 4 cups of fresh spinach to the pan. Cook for 3 minutes, stirring occasionally, until wilted. Tip: Wilt spinach in batches if your pan is small.
4. Combine the cooked lentils, wilted spinach, and 3 cups of tomato sauce in a bowl. Mix well and season with 1 tsp of salt and ½ tsp of black pepper.
5. Spread a thin layer of the lentil and spinach mixture at the bottom of a 9×13 inch baking dish. Tip: This prevents the noodles from sticking.
6. Place a layer of lasagna noodles over the mixture, followed by another layer of the lentil and spinach mixture, and then a layer of vegan cheese. Repeat the layers until all ingredients are used, finishing with a layer of vegan cheese on top.
7. Cover the baking dish with aluminum foil and bake for 25 minutes. Then, remove the foil and bake for an additional 10 minutes until the cheese is bubbly and slightly golden. Tip: Let the lasagna sit for 10 minutes before serving to allow it to set.

Rich in textures and flavors, this lasagna boasts a hearty lentil and spinach filling complemented by the creamy vegan cheese. Serve it with a side of garlic bread or a fresh salad for a complete meal.

Lentil and Carrot Ginger Soup

Even the simplest ingredients can transform into a comforting bowl of soup with just a bit of time and care. This Lentil and Carrot Ginger Soup is a perfect example, blending earthy lentils with sweet carrots and a hint of ginger for a dish that’s both nourishing and flavorful.

Ingredients

• Lentils – 1 cup
• Carrots – 2 cups, chopped
• Ginger – 1 tbsp, grated
• Vegetable broth – 4 cups
• Olive oil – 1 tbsp
• Salt – ½ tsp

Instructions

1. Heat olive oil in a large pot over medium heat (350°F) until shimmering.
2. Add chopped carrots and grated ginger to the pot, sautéing for 5 minutes until the carrots begin to soften.
3. Tip: Stir occasionally to prevent sticking and ensure even cooking.
4. Rinse lentils under cold water, then add them to the pot along with the vegetable broth.
5. Bring the mixture to a boil, then reduce heat to low (200°F) and simmer for 25 minutes, or until lentils are tender.
6. Tip: Skim off any foam that forms on the surface during simmering for a clearer soup.
7. Season with salt, then use an immersion blender to puree the soup to your desired consistency. For a chunkier texture, blend briefly.
8. Tip: If you don’t have an immersion blender, carefully transfer half the soup to a blender, puree, and return to the pot.
9. Serve hot, garnished with a drizzle of olive oil or a sprinkle of fresh herbs if desired.

The soup boasts a velvety texture with a sweet and spicy kick from the ginger, making it a versatile dish. Try serving it with a side of crusty bread or over a bed of quinoa for an extra hearty meal.

Lentil and Chickpea Vegan Burger

Ready to dive into making a hearty Lentil and Chickpea Vegan Burger? This recipe is perfect for beginners, offering a straightforward approach to crafting a delicious, plant-based burger that’s both nutritious and satisfying.

Ingredients

• Cooked lentils – 1 cup
• Cooked chickpeas – 1 cup
• Breadcrumbs – ½ cup
• Olive oil – 2 tbsp
• Garlic powder – 1 tsp
• Salt – ½ tsp

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a large bowl, mash the cooked lentils and chickpeas together until mostly smooth but with some texture remaining.
3. Add the breadcrumbs, garlic powder, and salt to the bowl, mixing until well combined. Tip: For extra flavor, toast the breadcrumbs lightly before adding them.
4. Divide the mixture into 4 equal portions, shaping each into a patty about ½ inch thick.
5. Heat olive oil in a skillet over medium heat. Cook each patty for 3-4 minutes on each side until golden brown. Tip: Avoid moving the patties too soon to ensure a good crust forms.
6. Transfer the patties to the prepared baking sheet and bake for 10 minutes to firm up. Tip: For a crispier exterior, lightly brush the patties with olive oil before baking.

These Lentil and Chickpea Vegan Burgers boast a satisfyingly firm texture with a rich, earthy flavor. Serve them on toasted whole grain buns with avocado slices and a drizzle of tahini for an extra layer of creaminess.

Lentil and Eggplant Moussaka

Moussaka is a hearty, layered dish that combines the earthy flavors of lentils and eggplant with a creamy béchamel topping. Today, we’ll guide you through making a simplified version that’s perfect for a cozy dinner.

Ingredients

• Eggplant – 1 large
• Lentils – 1 cup
• Tomato sauce – 2 cups
• Olive oil – 2 tbsp
• Flour – 2 tbsp
• Milk – 1 cup
• Butter – 2 tbsp
• Salt – ½ tsp

Instructions

1. Preheat your oven to 375°F.
2. Slice the eggplant into ½-inch rounds, sprinkle with salt, and let sit for 15 minutes to draw out bitterness. Pat dry with paper towels.
3. Heat 1 tbsp olive oil in a pan over medium heat. Cook eggplant slices for 3 minutes per side, until golden. Set aside.
4. In the same pan, add lentils and cover with water. Simmer for 20 minutes, until tender. Drain any excess water.
5. Mix cooked lentils with tomato sauce and spread half at the bottom of a baking dish. Layer eggplant slices on top, then cover with remaining lentil mixture.
6. In a saucepan, melt butter over medium heat. Whisk in flour until smooth, then gradually add milk, stirring constantly until the sauce thickens.
7. Pour béchamel over the lentil and eggplant layers, spreading evenly.
8. Bake for 30 minutes, until the top is golden and bubbly.
9. Let the moussaka rest for 10 minutes before serving to allow layers to set.

Lentil and eggplant moussaka offers a delightful contrast between the creamy béchamel and the hearty, spiced lentils. Serve it with a crisp green salad to balance the richness.

Lentil and Pumpkin Coconut Curry

Gathering around the table for a warm, comforting meal is one of life’s simple pleasures, and this Lentil and Pumpkin Coconut Curry is no exception. Perfect for beginners, this dish combines simple ingredients into a flavorful, hearty meal that’s sure to impress.

Ingredients

• Lentils – 1 cup
• Pumpkin – 2 cups, cubed
• Coconut milk – 1 can (13.5 oz)
• Curry powder – 2 tbsp
• Vegetable oil – 1 tbsp
• Salt – 1 tsp

Instructions

1. Rinse 1 cup of lentils under cold water until the water runs clear.
2. In a large pot, heat 1 tbsp of vegetable oil over medium heat for 1 minute.
3. Add 2 tbsp of curry powder to the pot and stir for 30 seconds to release the aromas.
4. Pour in the rinsed lentils and 2 cups of cubed pumpkin, stirring to coat with the curry powder.
5. Add 1 can of coconut milk and 1 tsp of salt to the pot, stirring to combine all ingredients.
6. Bring the mixture to a boil, then reduce the heat to low and simmer for 25 minutes, stirring occasionally to prevent sticking.
7. After 25 minutes, check the lentils and pumpkin for tenderness. The lentils should be soft, and the pumpkin should be easily pierced with a fork.
8. Remove the pot from the heat and let the curry sit for 5 minutes to thicken slightly before serving.

Final touches make this curry a standout dish with its creamy texture and rich, aromatic flavors. Serve it over a bed of fluffy rice or with a side of naan bread for a complete meal that’s both satisfying and nutritious.

Summary

Flavorful, nutritious, and utterly delicious, these 20 lentil recipes are a treasure trove for anyone looking to spice up their vegan meals. Whether you’re a seasoned home cook or just starting out, there’s something here to delight your taste buds. Don’t forget to try these recipes, share your favorites in the comments, and spread the love by pinning this article on Pinterest. Happy cooking!