Get ready to fall in love with the humble green lentil! These versatile, nutrient-packed legumes are a staple in many cuisines around the world. Whether you’re looking for a comforting bowl of soup or a flavorful salad to add some excitement to your meal prep, we’ve got you covered. In this article, we’ll be exploring 20 delicious and creative recipes that showcase the best of green lentils.
From spicy curries to hearty stews, we’ll take you on a culinary journey that will inspire you to get cooking with these amazing legumes. Whether you’re a seasoned cook or just starting out, our easy-to-follow recipes and step-by-step instructions will guide you every step of the way.
So, what are you waiting for? Dive in and discover the incredible world of green lentil recipes!
Spicy Green Lentil Curry with Coconut Milk
This vibrant curry is a flavorful blend of spices, lentils, and coconut milk, perfect for a cozy evening meal.
Ingredients:
– 1 cup green lentils, rinsed and drained
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon curry powder
– 1/4 teaspoon turmeric
– 1/4 teaspoon cayenne pepper (adjust to taste)
– 1 can (14 oz) diced tomatoes
– 1 cup coconut milk
– Salt and pepper, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. In a large pot, sauté onions, garlic, and cumin over medium heat until softened.
2. Add curry powder, turmeric, and cayenne pepper; cook 1 minute.
3. Add lentils, diced tomatoes, and coconut milk. Season with salt and pepper to taste.
4. Bring to a simmer, then reduce heat to low and cook for 20-25 minutes or until lentils are tender.
5. Serve hot, garnished with cilantro leaves.
Cooking Time: 25-30 minutes
Garlic and Herb Green Lentil Soup
A hearty and comforting soup that’s packed with nutritious green lentils, aromatic garlic, and fresh herbs.
Ingredients:
– 1 cup dried green lentils, rinsed and drained
– 2 cloves of garlic, minced
– 2 tablespoons olive oil
– 1 onion, chopped
– 2 carrots, chopped
– 2 celery stalks, chopped
– 4 cups vegetable broth
– 1 can (14.5 oz) diced tomatoes
– 1 teaspoon dried thyme
– Salt and pepper to taste
– Fresh parsley or cilantro, chopped (optional)
Instructions:
1. In a large pot, heat the olive oil over medium heat.
2. Add the minced garlic and cook for 1-2 minutes until fragrant.
3. Add the chopped onion, carrots, and celery; cook until the vegetables are tender, about 5 minutes.
4. Add the green lentils, vegetable broth, diced tomatoes, and thyme. Season with salt and pepper to taste.
5. Bring the mixture to a boil, then reduce heat to low and simmer for 30-40 minutes or until the lentils are tender.
Cooking Time: 45-50 minutes
Green Lentil and Spinach Stew
This hearty stew is a delicious and nutritious way to get your daily dose of fiber, protein, and vitamins from lentils and spinach. Perfect for a quick weeknight dinner or lunch, this recipe is easy to make and packed with flavor.
Ingredients:
– 1 cup green lentils, rinsed and drained
– 2 cups water
– 1 onion, chopped
– 3 cloves garlic, minced
– 2 cups fresh spinach leaves
– 1 can (14.5 oz) diced tomatoes
– 1 teaspoon dried thyme
– Salt and pepper to taste
Instructions:
1. In a large pot, combine lentils and water. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until lentils are tender.
2. In a pan, sauté onion and garlic until softened. Add spinach and cook until wilted.
3. Add cooked spinach mixture, diced tomatoes, thyme, salt, and pepper to the pot with lentils. Simmer for an additional 5-10 minutes.
Cooking Time: 35-40 minutes
Roasted Vegetable and Green Lentil Salad
This hearty salad combines the natural sweetness of roasted vegetables with the earthy flavor of green lentils, all wrapped up in a refreshing package perfect for a quick lunch or dinner.
Ingredients:
– 1 cup green lentils, rinsed and drained
– 2 tablespoons olive oil
– 1 large sweet potato, peeled and cubed
– 1 large red bell pepper, seeded and sliced
– 1 large zucchini, sliced
– 1 small red onion, thinly sliced
– 2 cloves garlic, minced
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 425°F (220°C).
2. Toss lentils with 1 tablespoon olive oil, salt, and pepper on a baking sheet. Roast for 20 minutes or until tender.
3. Meanwhile, toss sweet potato, bell pepper, zucchini, onion, and garlic with the remaining 1 tablespoon olive oil, salt, and pepper on a separate baking sheet. Roast for 25-30 minutes or until vegetables are tender.
4. In a large bowl, combine cooked lentils, roasted vegetables, and chopped parsley (if using). Serve warm or at room temperature.
Cooking Time: 45-50 minutes
Creamy Green Lentil and Mushroom Risotto
A rich and creamy risotto filled with the earthy flavors of green lentils and sautéed mushrooms.
Ingredients:
– 1 cup Arborio rice
– 4 cups vegetable broth, warmed
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 2 cups mixed mushrooms (button, cremini, shiitake), sliced
– 1 cup cooked green lentils
– 1/2 cup grated Parmesan cheese
– Salt and pepper, to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Heat the oil in a large saucepan over medium heat. Add the onion and cook until translucent, about 3-4 minutes.
2. Add the Arborio rice and cook for 1 minute, stirring constantly.
3. Add the warmed broth, 1/2 cup at a time, stirring continuously and allowing each portion to absorb before adding the next.
4. After 20-25 minutes of cooking, add the mushrooms and cooked green lentils. Cook for an additional 2-3 minutes.
5. Stir in Parmesan cheese and season with salt and pepper to taste.
6. Serve immediately, garnished with chopped parsley if desired.
Cooking Time: 25-30 minutes
Green Lentil and Sweet Potato Tacos
Experience the vibrant flavors of Mexico with this hearty and healthy recipe that combines tender green lentils, roasted sweet potatoes, and crispy taco shells.
Ingredients:
– 1 cup dried green lentils, rinsed and drained
– 2 medium sweet potatoes, peeled and cubed
– 1 onion, diced
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– 1 teaspoon cumin
– Salt and pepper to taste
– 8-10 corn tortillas
– Optional toppings: shredded lettuce, diced tomatoes, sour cream, salsa, avocado
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roast sweet potatoes for 30-40 minutes or until tender.
3. In a large pot, sauté onion and garlic in olive oil until softened. Add lentils, cumin, salt, and pepper. Cook according to package instructions.
4. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
5. Assemble tacos by spooning lentil mixture onto tortillas, topping with roasted sweet potatoes, and adding desired toppings.
Cook Time: Approximately 45 minutes
Mediterranean Green Lentil Stuffed Peppers
A flavorful and nutritious twist on traditional stuffed peppers, this recipe combines the comfort of green lentils with the bright, sun-kissed flavors of the Mediterranean.
Ingredients:
– 4 bell peppers (any color)
– 1 cup cooked green lentils
– 1/2 cup chopped fresh parsley
– 1/4 cup crumbled feta cheese
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– Salt and pepper to taste
– 1/4 teaspoon paprika
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, mix together cooked lentils, parsley, feta cheese, garlic, olive oil, salt, pepper, and paprika.
4. Stuff each pepper with the lentil mixture, filling to the top.
5. Place peppers in a baking dish and cover with aluminum foil.
6. Bake for 30 minutes, then remove foil and bake an additional 10-15 minutes, or until peppers are tender.
Cooking Time: 40-45 minutes
Green Lentil and Quinoa Buddha Bowl
This recipe combines the nutty flavor of quinoa with the creamy texture of green lentils, all wrapped up in a nutritious and filling bowl. Perfect for a quick lunch or dinner.
Ingredients:
– 1 cup cooked green lentils
– 1/2 cup cooked quinoa
– 1 tablespoon olive oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 cup mixed greens (arugula, spinach, etc.)
– 1/4 cup crumbled feta cheese (optional)
– Salt and pepper to taste
– Lemon wedges for serving
Instructions:
1. Heat the olive oil in a large skillet over medium heat.
2. Add the diced onion and cook until translucent, about 3-4 minutes.
3. Add the minced garlic and cook for an additional minute.
4. In a separate bowl, combine the cooked quinoa and green lentils.
5. To assemble the bowls, place a scoop of the quinoa-lentil mixture in the bottom, followed by the mixed greens, then the sautéed onion-garlic mixture.
6. Top with crumbled feta cheese (if using) and season with salt and pepper to taste.
7. Serve with a squeeze of lemon juice and enjoy!
Cooking Time: 15-20 minutes
Smoky Green Lentil Chili
This hearty, slow-cooked chili combines the earthy flavor of green lentils with a rich, smoky depth from chipotle peppers and cumin. Perfect for a cozy night in or a crowd-pleasing potluck.
Ingredients:
– 1 cup dried green lentils, rinsed and drained
– 1 onion, diced
– 3 cloves garlic, minced
– 2 chipotle peppers in adobo sauce, chopped
– 1 red bell pepper, diced
– 1 can (14.5 oz) diced tomatoes
– 4 cups vegetable broth
– 1 tsp ground cumin
– 1 tsp smoked paprika
– Salt and pepper, to taste
– Optional: chopped fresh cilantro for garnish
Instructions:
1. In a large pot or Dutch oven, sauté onion, garlic, and chipotle peppers in adobo sauce over medium heat until softened.
2. Add lentils, bell pepper, diced tomatoes, vegetable broth, cumin, smoked paprika, salt, and pepper. Stir to combine.
3. Bring mixture to a simmer, then reduce heat to low and cook for 30-40 minutes or until lentils are tender.
Cooking Time: 30-40 minutes
Green Lentil and Tomato Coconut Curry
Experience the warmth of Indian-inspired flavors with this vibrant green lentil and tomato curry, infused with creamy coconut milk.
Ingredients:
– 1 cup dried green lentils, rinsed and drained
– 2 medium tomatoes, diced
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– 1/2 teaspoon turmeric powder
– 1/4 teaspoon cayenne pepper (optional)
– 1 can (14 oz) coconut milk
– Salt and pepper to taste
– Fresh cilantro leaves, chopped (for garnish)
Instructions:
1. In a large pot, sauté onion, garlic, cumin, coriander, turmeric, and cayenne (if using) over medium heat for 3-4 minutes.
2. Add lentils, diced tomatoes, and 2 cups water. Bring to boil, then reduce heat and simmer for 20-25 minutes or until lentils are tender.
3. Stir in coconut milk and season with salt and pepper to taste.
4. Simmer for an additional 5 minutes to allow flavors to meld together.
5. Serve hot, garnished with chopped cilantro leaves.
Cooking Time: Approximately 35-40 minutes
Green Lentil and Kale Stir-Fry
This quick and nutritious stir-fry is a perfect blend of plant-based protein and fiber-rich greens. Whip up this flavorful dish in just 20 minutes!
Ingredients:
– 1 cup green lentils, rinsed and drained
– 2 cups curly kale, stems removed and chopped
– 2 tablespoons olive oil
– 1 small onion, thinly sliced
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– Salt and pepper, to taste
– 1/4 cup water or vegetable broth
Instructions:
1. In a medium saucepan, combine lentils and water or broth. Bring to a boil, then reduce heat and simmer for 15-18 minutes or until tender.
2. Heat olive oil in a large skillet or wok over medium-high heat. Add onion and cook until translucent, about 3-4 minutes.
3. Add garlic, cumin, salt, and pepper. Cook for an additional minute, stirring constantly.
4. Add chopped kale to the skillet and stir-fry until wilted, about 2-3 minutes.
5. Stir in cooked lentils and serve immediately.
Cooking Time: 20 minutes
Green Lentil and Carrot Fritters
These crispy fritters are packed with nutritious green lentils, sweet carrots, and a hint of spice. Perfect as a snack or side dish.
Ingredients:
– 1 cup cooked green lentils
– 1 medium carrot, grated
– 1/4 cup all-purpose flour
– 1/2 teaspoon baking powder
– 1/4 teaspoon cumin
– Salt and pepper to taste
– 1 tablespoon olive oil
– 1 egg, lightly beaten
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Preheat the oven to 375°F (190°C).
2. In a bowl, combine cooked lentils, grated carrot, flour, baking powder, cumin, salt, and pepper.
3. Add olive oil, egg, and mix until a thick batter forms.
4. Using your hands, shape the mixture into small patties.
5. Place fritters on a baking sheet lined with parchment paper.
6. Bake for 20-25 minutes or until golden brown and crispy.
Cooking Time: 20-25 minutes
Green Lentil and Avocado Wrap
This refreshing wrap combines the creaminess of avocado with the nutty flavor of green lentils, all wrapped up in a crispy whole wheat tortilla.
Ingredients:
– 1 cup cooked green lentils
– 1 ripe avocado, mashed
– 1/2 red bell pepper, sliced
– 1/4 cup chopped fresh cilantro
– 1 tablespoon olive oil
– Salt and pepper to taste
– 1 whole wheat tortilla (about 10 inches)
Instructions:
1. In a small bowl, mix together cooked green lentils, mashed avocado, and a pinch of salt and pepper.
2. Lay the tortilla flat on a surface.
3. Arrange the sliced red bell pepper and chopped cilantro along the center of the tortilla, leaving a 1-inch border on either side.
4. Spoon the lentil-avocado mixture over the vegetables.
5. Drizzle with olive oil and season with salt and pepper to taste.
6. Roll up the wrap tightly, slice in half if desired, and serve immediately.
Cooking Time: 10 minutes
Green Lentil and Butternut Squash Stew
This hearty stew is a perfect blend of comforting flavors, with the sweetness of butternut squash and the earthiness of green lentils. A great option for a chilly evening or a quick weeknight dinner.
Ingredients:
– 1 small butternut squash (about 2 lbs), peeled and cubed
– 1 cup green lentils, rinsed and drained
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon paprika
– Salt and pepper, to taste
– 4 cups vegetable broth
– 1 can (14.5 oz) diced tomatoes
Instructions:
1. In a large pot, heat the olive oil over medium heat.
2. Add the onion and cook until softened, about 5 minutes.
3. Add the garlic, cumin, paprika, salt, and pepper; cook for an additional minute.
4. Add the butternut squash and green lentils; cook for 1-2 minutes, stirring constantly.
5. Pour in the vegetable broth and diced tomatoes; bring to a boil.
6. Reduce heat to low and simmer, covered, for 30-40 minutes or until the lentils are tender.
Cooking Time: 45-50 minutes
Green Lentil and Chickpea Hummus
This vibrant hummus recipe combines the earthy flavor of green lentils with the nutty taste of chickpeas, all wrapped up in a creamy and delicious package.
Ingredients:
– 1 cup dried green lentils, rinsed and drained
– 1 can chickpeas (15 oz), drained and rinsed
– 2 cloves garlic, minced
– 1/4 cup freshly squeezed lemon juice
– 1/4 cup tahini
– 2 tablespoons olive oil
– Salt and pepper to taste
– Optional: paprika or cumin for added flavor
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a medium saucepan, combine lentils and 2 cups water. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until tender.
3. Drain and rinse the cooked lentils, then transfer them to a blender with chickpeas, garlic, lemon juice, tahini, olive oil, salt, and pepper.
4. Blend on high speed until smooth and creamy, stopping to scrape down the sides of the blender as needed.
5. Taste and adjust seasoning as desired. If too thick, add a little water. If too thin, add a little more tahini or chickpeas.
6. Serve with pita chips, vegetables, or crackers.
Cooking Time: 25-30 minutes (including lentil cooking time)
Green Lentil and Turmeric Rice Pilaf
A flavorful and nutritious pilaf that combines the comforting warmth of turmeric with the nutty goodness of green lentils.
Ingredients:
– 1 cup uncooked white or brown rice
– 2 cups water or vegetable broth
– 1/4 cup green lentils, rinsed and drained
– 1 tablespoon olive oil
– 1 small onion, finely chopped
– 1 clove garlic, minced
– 1 teaspoon ground turmeric
– Salt to taste
– Fresh parsley or cilantro for garnish (optional)
Instructions:
1. Heat the olive oil in a large saucepan over medium-high heat.
2. Add the chopped onion and cook until translucent, about 3-4 minutes.
3. Add the garlic and cook for an additional minute.
4. Add the rinsed lentils, turmeric, and rice to the saucepan. Stir to combine.
5. Pour in the water or broth, bring to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes or until liquid is absorbed and rice is tender.
6. Fluff with a fork, season with salt to taste, and garnish with fresh herbs if desired.
Cooking Time: 20-25 minutes
Green Lentil and Zucchini Noodle Salad
A refreshing and nutritious salad perfect for a light lunch or dinner, this Green Lentil and Zucchini Noodle Salad combines the creamy texture of lentils with the sweetness of zucchini noodles.
Ingredients:
– 1 cup green lentils, rinsed and drained
– 2 medium zucchinis
– 2 tablespoons olive oil
– 1 tablespoon lemon juice
– 1 clove garlic, minced
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Cook the green lentils according to package instructions until tender. Drain and set aside.
2. Spiralize the zucchinis into noodle-like strands.
3. In a large skillet, heat the olive oil over medium-high heat. Add the garlic and cook for 1 minute.
4. Add the zucchini noodles to the skillet and cook for 3-5 minutes or until slightly tender.
5. Combine the cooked lentils and zucchini noodles in a bowl. Drizzle with lemon juice and season with salt and pepper to taste.
6. Garnish with chopped parsley, if desired.
Cooking Time: 20-25 minutes
Green Lentil and Eggplant Moussaka
This Mediterranean-inspired dish combines the richness of green lentils with the tender flavor of eggplant, all wrapped up in a crispy phyllo crust. A perfect vegetarian main course or side dish.
Ingredients:
– 1 large eggplant, sliced into 1/2-inch thick rounds
– 1 cup green lentils, cooked and mashed
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 cup tomato puree
– 1 tsp dried oregano
– Salt and pepper to taste
– 1 phyllo package (usually found in the freezer section)
– Olive oil for brushing
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a bowl, combine mashed lentils, onion, garlic, tomato puree, oregano, salt, and pepper.
3. Brush both sides of eggplant slices with olive oil and season with salt.
4. Layer eggplant slices in a 9×13-inch baking dish.
5. Spread half of the lentil mixture over the eggplant.
6. Repeat layers: eggplant, lentils, and finally phyllo crust (brushed with olive oil).
7. Bake for 45-50 minutes or until phyllo is golden brown.
Cooking Time: 45-50 minutes
Green Lentil and Walnut Burgers
A flavorful and nutritious twist on traditional burgers, these green lentil and walnut patties are perfect for a quick and easy meal or as a healthy addition to your favorite burger joint.
Ingredients:
– 1 cup cooked green lentils
– 1/2 cup chopped walnuts
– 1/4 cup breadcrumbs
– 1 egg
– 1 tablespoon olive oil
– Salt and pepper to taste
– Optional toppings: avocado, lettuce, tomato, red onion
Instructions:
1. In a large bowl, mash the cooked lentils using a fork or potato masher.
2. Add the chopped walnuts, breadcrumbs, egg, and a pinch of salt and pepper. Mix until well combined.
3. Divide the mixture into 4-6 portions, depending on desired patty size.
4. Shape each portion into a ball and then flatten slightly into patties.
5. Heat the olive oil in a non-stick skillet or grill over medium-high heat.
6. Cook the patties for 3-4 minutes per side, until golden brown and crispy on the outside.
7. Serve immediately with your favorite toppings.
Cooking Time: 10-12 minutes
Green Lentil and Pomegranate Tabouli
Experience the vibrant flavors of the Middle East with this refreshing tabouli salad, featuring tender green lentils and juicy pomegranate seeds.
Ingredients:
– 1 cup cooked green lentils
– 1/2 cup chopped fresh parsley
– 1/4 cup chopped fresh mint
– 1/4 cup pomegranate seeds
– 2 tablespoons olive oil
– 2 tablespoons freshly squeezed lemon juice
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine the cooked green lentils, parsley, mint, and pomegranate seeds.
2. Drizzle the olive oil and lemon juice over the mixture, then season with salt and pepper to taste.
3. Toss gently to combine.
4. Serve immediately, or refrigerate for up to 24 hours.
Cooking Time: 5 minutes
Summary
Get ready to spice up your meal routine with these 20 flavorful green lentil recipes! From curries and soups to salads and risottos, there’s something for every occasion. Try Spicy Green Lentil Curry with Coconut Milk or Garlic and Herb Green Lentil Soup for a comforting start. Or, opt for more adventurous options like Green Lentil and Sweet Potato Tacos or Green Lentil and Walnut Burgers. With so many delicious variations, you’ll never get bored of lentils again!