vegan 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)

An easy vegetarian casserole baked with Italian flavors. Layers of lentils, veggies, and tomato sauce bake together with melty cheese for an easy weeknight meal. 

Italian Lentil Vegetarian Casserole 

bell pepper, diced

zucchini, diced

baby Bella or button mushrooms

Italian cheese (mozzarella, Parmesan)

Preheat the oven to 350° F.

Place cooked lentils into a medium sized casserole...

Place cooked lentils into a medium sized casserole dish (we often use an 8-inch square dish).

Top with the veggies, then tomato sauce. Sprinkle...

Top with the veggies, then tomato sauce. Sprinkle with cheese.

Bake until bubbly and cheese has melted, about...

Bake until bubbly and cheese has melted, about 20-30 minutes. Cover with foil if the cheese gets too brown before the casserole is hot and veggies have cooked.

Simple tasty Vegan Lentil Cakes topped with optional Zhoug Sauce and served with Everyday Kale Slaw!

Vegan Lentil Cakes

lentils

olive oil

½ red onion,

4-6 garlic cloves, rough chopped

mushrooms,

rolled oats- gluten free if you prefer

walnuts

cumin

coriander

salt

flax

water

Braggs Liquid Amino’s (or 2 teaspoons soy sauce)

parsley

½ -1 cup plain yogurt

salt and lemon

Cook  ⅔ -¾ cup dry lentils in simmering water until tender. Drain. You will need 2 cups cooked.

In the mean time, sauté the onion, garlic and mushrooms in olive oil over medium heat for 5 minutes. Add a little water if it gets too dry. Turn heat down to low and cook until very tender and cooked through. Set aside.

In a food processor, blend the oats into a course flour. Add walnuts, pulse 10 times. Add half of the lentils, half of the mushroom mixture, salt, spices, flax, water, (or egg) and pulse repeatedly until it&#8217;s well combined and forms a thick dough. It doesn&#8217;t need to be smooth&#8230;a little texture is good. Scrap into a medium bowl and stir in the remaining cooked lentils and fresh herbs.

Using wet hands form into 8-10 little cakes or 4-5 burger patties.

Sear in a skillet, in a little oil, over medium heat,  taking care to let them brown and form a crust,  before flipping. (FYI This will ensure they don&#8217;t stick to the skillet. As they form a crust, they release from the pan almost naturally.)

Serve with the remaining mushrooms and optional Zhoug Yogurt ( vegan adaptable).

To make zhoug yogurt simply stir a 1-2 tablespoons zhoug into to the yogurt to taste. Add salt and lemon if you like.

Really delicious, best lentil recipe I’ve had for a while! I subbed in some dried shiitake mushrooms I had lurking in the cupboard as well as some fresh ones which seemed to work. I  ouodnt find zhoug at any of my local stores so I googled it and made my own, it was fabulous with the yoghourt. Overall this is a great recipe I will be returning to!

Discovered this recipe and your website after purchasing Zhoug sauce from Trader Joe. Your lentil cakes were amazing! So excited to discover so many tasty vegan recipes here. Dinner inspiration has return, thank you!

So YUMMY!!! SPOT ON with the flavors! My husband and I LOVED  this recipe. We only used 1 teaspoon of cumin but other than that followed the recipe exactly. Thank you so much for sharing this!!

Another solid recipe! I make this one for family dinner frequently and usually a double batch either for the freezer or for lunch prep for the week. Excellent.

I made these for dinner and they were delicious!  I cooked the lentils in my Instant Pot while I was getting the other ingredients ready and it didn't add too much time.  And now I have enough lentils left over to stash in the freezer for next time. And there will definitely Bea next time. Thank you for the great recipe!

I didn't have any lentils, and can't find them in stores right now, but I had some dried chickpeas from other feastingathome.com recipes. So I made this with chickpeas instead and everyone in my family loved it. Thanks for the tip about letting it get the crispy crust before flipping.

I made these tasty lentil cakes today for lunch.  I love all of the ingredients and the spices were perfect.  Definitely a recipe I will make again. : )

Oh wow.. these were just amazing!!! I had loads of leftover cooked lentils from badly measuring for a previous meal and these were just perfect thank you! There’s a hatch gone into the freezer for another meal too!! I also appreciated the tip of leaving them till crispy to turn... will definitely cook them again! :)

My husband is a super picky eater and he LOVED these. We'll definitely make them again!

This easy lentil salad is a healthy, high-protein recipe made with a flavorful curry dressing, lots of crunchy vegetables and pumpkin seeds.

Curried Lentil Salad

lentils ((brown, green or french))

kale

carrots

cucumber

pumpkin seeds

dates (, chopped)

mint (, chopped)

red wine vinegar

lemon

maple syrup

curry powder

harissa pepper

garlic powder

salt and pepper

lentil

Mint

Garlic powder is ground, dehydrated garlic. It is a very common seasoning. Applications include pasta, pizza, and grilled chicken. Garlic salt is simply salt plus garlic powder. (Pre-made products usually include an anti-caking agent.) Garlic powder is a common component of spice mix. It is also a common component of seasoned salt.

Pumpkin seed

Red wine vinegar

Add all the salad ingredients to a large bowl.

In a separate bowl, whisk together the dressing ingredients. Once combined, pour it over the salad and toss it all together.

Serve immediately or store in the fridge for 3 - 4 days.

This is my favourite lentil soup ever, with tarragon, garlic, smoked paprika, and thyme. Plus, check out 30+ delicious lentil recipes in this post!

Lentil Recipes: French Lentil Soup

medium onion, small dice

thyme leaves, minced

tarragon

smoked paprika

garlic,

medium carrots, small dice

celery, small dice

tomatoes

french lentils, picked over and rinsed

vegetable stock, plus extra if needed

sea salt and ground black pepper,

parsley,

Heat the olive oil in a large, heavy bottomed pot over medium heat. Add the onions and sauté for at least 10 minutes, stirring them around frequently. They shouldn’t sizzle too loudly! This is a slow-cooking kind of process, so turn the heat down if you think they’re cooking too fast.

When the onions are quite soft, add the thyme, tarragon, and paprika and sauté for another 5 minutes, stirring here and there. Add the garlic and stir until very fragrant, about 1 minute. Add the carrots and celery and cook for another 8-10 minutes, until all vegetables are soft.

Add the can of tomatoes and stir to coat vegetables. Cook out and simmer the tomatoes for about 5 minutes. Add the drained lentils and stir to coat in the vegetables, oil and tomatoes. Add a splash of the stock and scrape any browned bits on the bottom of the pot.

Add remaining vegetable stock to the pot. Give the whole mix a good stir and bring to a boil. Once boiling, return pot to a simmer, cover with a lid and allow to cook for 25-30 minutes or until the lentils are soft. Check in on the pot once in a while and give it a stir. Season the finished soup liberally with salt and pepper. Stir in the parsley, if using.

Serve the soup hot.

Thanks for this great post. Lentils are a primary staple in my home, so I appreciate the many beautiful recipes shared here and look forward to trying as many as I can.

Top 5 vegan lentil recipes recipes from across the web

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

Top Tags

25 BEST Lentil Recipes!

Italian Lentil Vegetarian Casserole...

Vegan Lentil Cakes

Curried Lentil Salad

Lentil Recipes: French Lentil Soup

Top 5 vegan lentil recipes recipes from across the web

The most viewed vegan 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!

Italian Lentil Vegetarian Casserole...

Vegan Lentil Cakes

Curried Lentil Salad

Lentil Recipes: French Lentil Soup

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