red lentil recipes

Our 25 BEST Lentil recipes to nourish body and soul! Global flavors with many vegan and vegetarian options!

25 BEST Lentil Recipes!

Red lentils

Green lentils

Black lentils

Brown lentils

Split lentils

Yellow lentils

Pick out a couple of lentil recipes to try out this week!

Indian shepherd's pie with lentils....amazing!!
Thanks so much!

Middle Eastern Lentil Soup is simply nutritious, delicious and oh so satisfying! Thankfully this recipe included substitutions : I didn't have  the black lentils but i did have the split lentils and I don't have a pressure cooker so I cooked it on the stove top just like the instructions said and it turned out really delicious and yes creamy!! We enjoyed it very much with some chili flakes for some kick. I will definitely be making this one again soon.  Thanks for the recipe!!

Love all the options with lentils. A favorite food that I would like to make more often.

The lentil Tabouli salad was OUTSTANDING!!! I love the mint! It gave it a nice summer fresh tast!!!!!

Made the emerald dahl for my husband and son the other day to rave reviews! Definitely will become a repeat recipe. Looking forward to trying some of the salads, too. I find lentil/bean based salads are great for bringing to isolating elderly relatives right now as they are so healthy and will stay fresh for several days.

Okay, I had no idea you could do SO much with lentils! My mind is blown, thank you!

Hi! I think the shepherds pie recipe near the top is linked to the wrong recipe. The recipe it goes to has no lentils in it.

https://content.jwplatform.com/videos/8e6DSLmM.mp4

How to make Lentil Dal with Spinach Sauce! This version is fragrant, flavorful and packed with nutrients- think of this like Saag Paneer, but substituting black lentils instead of the cheese! Super tasty and healthy. A 30-Second video.

Emerald Dal Video (Spinach Dal)

<em>This creamy Coconut &amp; Red Lentil Curry is ready in 30 minutes and you only need 8 ingredients to make it! A cozy, hearty, and flavorful dinner.</em>

Creamy Coconut &amp; Red Lentil Curry

yellow onion, diced

garlic,

ginger, finely minced

cilantro, chopped; stems and leaves divided

curry powder

cayenne pepper (optional)

(309 grams) dry red lentils

coconut milk

(470 ml) low-sodium vegetable broth + 2 cups water

basmati

Bring a large saucepan to medium heat and add a splash of vegetable broth or neutral cooking oil. Add the onion to the pan and sauté until translucent, 3 to 5 minutes

Add the garlic, ginger, and chopped cilantro stems to the pan and sauté for an additional 1-2 minutes, then stir in the curry powder and cook for an additional minute. Rinse the lentils briefly, then add them to the saucepan with the coconut milk and vegetable broth and stir to combine. 

Bring to a boil over high heat, then reduce the heat to medium-low and simmer for 18-20 minutes, or until the lentils are tender. Stir occasionally to ensure even cooking and flavor distribution.

Serve warm with rice, or as desired; leftovers will keep in the fridge for up to 5 days or can be frozen for up to one month.

Is there anything to use in place of nutritional yeast?  Not my favorite ingredient.  Thx!

Looks great.. l think its better to cook it longer as the lentils are a better texture also to add coconut milk straight in the pot at the end of cooking..to make sure it's creamy all the way through.. sweet potatoes go amazingly in this one. And some lovely warm naan bread to serve with. 😋

Super easy to make and turned out awesome!

Blog comment 

Hi Caitlin! 

I am swooning over here. Simple and tasty. I am pleased to say this curry is going to become a stable for me and will be great for meal prep. 

Also, Instead of using the stove top, I used my pressure cooker. I still followed the same instructions, making sure to utilize my sauté feature.  Everything came out wonderfully. 

Thanks for sharing!

So delicious as always, Caitlin! I added broccoli into the pot toward the end of cooking to add some more veggies, and it turned out great!! Thanks for all your hard work Caitlin 😊

Hi Caitlin! Just wanted to say that discovering your blog was an absolute highlight of our day yesterday! My husband and I absolutely loved making this curry dish and it will definitely be part of our meals regularly now. Having become "accidental vegetarians" this year (somehow just lost the taste for meat at some point), we'll be trying loads of your other recipes. Really love your style too - you just get straight into the recipe and things to take note of instead of turning it into a War and Peace-length article. Concise and easy to make dishes - winning combo. Keep up the amazing work!

This recipe was so simple and delicious! I ate this with sautéed kale and rice. I also swapped the full fat coconut milk for reduced fat and it was still flavorful and creamy. I think a dash of maple syrup would be awesome in this - I love a little sweet note in my curries! Next time, I think I will add potatoes and some more veggies to bulk up the meal a little more. This is a new staple for sure!

I loved this recipe. I just added some salt and used rice noodles instead of rice because I like them. I also added some broccoli as my green because that was what I had in my fridge. I'm very excited to try more recipes and I'll definitely make this one again. :)

Added carrots, celery and mushrooms. Also a tin of diced tomatoes (I reduced the added water by half a cup to compensate for the water in the tomato tin. Also added paprika because paprika is awesome.

This is really delicious. I added some frozen peas near the end of cooking to add some veggies. I will definitely make it again.

I loved this recipe. I just added some salt and like Chrissy Lake I thought 4 cups of liquid would be too much so I just added 2 cups of vegetable stock and skipped the 2 cups of water; they came out wonderful! I’m very excited to try more recipes and I’ll definitely make this one again. 🙂

Have made this recipe twice during lockdown. Find it great for using cupboard staples. Added mushrooms the first time and today I added a pepper and courgette with the onion. So delicious. Can’t wait to have it again. Thank you for the recipe.

Easy and delicious!!  To really make it special, add 2 tbsp. of squeezed lemon juice toward the end of the cooking along with a little salt to bring out the flavors..... thank you so much!!!

These fritters taste amazing and give your meals a great vegetarian protein boost. The flavors are exceptional and the secret to the texture is the added chickpeas.

Red Lentil Fritters

soaked lentils (soak 3/4 cup red lentil

chickpeas

onion

Tbsp chopped fresh cilantro

Tbsp chopped fresh ginger

tsp pink salt salt

tsp black pepper

cumin

Soak 3/4 cup lentils in filtered water with a couple of pinches of salt (just covering them with the water) for a couple of hours or overnight.

When lentils are finished soaking and have absorbed most of the water, drain, and measure 1 cup of the lentils into a Nutri- Bullet or food processor. Measure the 1/2 cup into the mixing bowl to keep whole.

Into your Nutri-Bullet also add 1 cup chickpeas, cilantro, and ginger.

Blend until smooth, and scoop out into a bowl along with the whole red lentils.

Add onion, and spices and mix well with a spoon. Taste the mix to make sure it is seasoned enough for your taste and add salt and pepper if needed.

With your hands, patty out your fritters. I got 8. You could get less or more depending on how big you make them.

Heat about 3 Tbsp oil over medium-high heat in a frying pan (I use refined coconut oil).

When the oil is hot, place a few of your patties into the skillet.

Fry about 5 minutes on each side or until they are golden brown. Fry the same amount of time on the other side.

When they are finished, place on a plate lined with a paper towel.

Vegan Red Lentil Flatbread made with only 2 ingredients and ready in 15 minutes! This lentil flatbread is easy to make, gluten-free, oil-free and delicious. It's great as a pizza crust!

Vegan Red Lentil Flatbread | 2 Ingredients

red lentils, uncooked (200 g)

water (310 ml)

salt & pepper (optional)

Place the red lentils in a high-speed blender....

Place the red lentils in a high-speed blender. Working in batches if needed, blend until they resemble a fine flour.

Transfer to a bowl, add water, salt and...

Transfer to a bowl, add water, salt and pepper if using and combine with a whisk. Let the batter sit for 2-3 minutes so the lentils absorb some of the water and it becomes thicker.

Heat up a frying pan and grease it...

Heat up a frying pan and grease it slightly. Pour 1/3 cup of the batter and spread it with the back of a spoon. Cook 2-3 minutes over medium heat, then flip over and cook 1-2 minutes on the other side.

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Top 4 red lentil recipes recipes from across the web

The most viewed red lentil recipes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

25 BEST Lentil Recipes!

Creamy Coconut &amp; Red Lentil Cur...

Red Lentil Fritters

Vegan Red Lentil Flatbread | 2 Ingr...

The most viewed red lentil recipes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Creamy Coconut & Red Lentil Cur...