Grab some lentils from your pantry and make a satisfying dinner. Lentils are a nutritious legume that can be used in everything from soups and stews to stuffed peppers and shepherd’s pie. Additionally, the lentils show that in each of these meals he gets over 15 grams of protein per serving. This protein supports satiety, muscle recovery, bone health, and helps you feel your best. Readers give recipes like Kale and Lentils with Mashed Potatoes and One Pot Lentils and Rice with Spinach four- and five-star reviews, calling them nutritious and flavorful.
One pot lentil and vegetable parmesan soup
This lentil and vegetable soup is loaded with kale and tomatoes for a flavorful main dish. If you have it, the Parmesan rind adds a nutty flavor and richness to the soup. If you want to avoid cheese made using rennet, look for vegetarian Parmesan cheese made without rennet.
Roasted root vegetables and vegetables with spiced lentils
This rustic lentil bowl is topped with leftover roasted root vegetables from your big harvest and is perfect for an easy weeknight dinner. Leave it vegan or add a little plain yogurt to make it even thicker.
Kale and lentil stew with mashed potatoes
Fire-roasted tomatoes add a slightly smoky flavor to the red lentils. Adding mashed potatoes gives it the feel of a flipped shepherd’s pie.
One pot lentil and spinach rice
This hearty vegan dish gets its earthy flavor from cumin and brown rice. If you can tolerate the extra heat, try doubling the amount of crushed red pepper for an extra boost of flavor.
Harira (Moroccan tomato, lentil and beef soup)
Photographer: Rachel Marek, Food Stylist: Lauren McAnelly, Prop Stylist: Gabriel Greco
Harira is a tomato-based soup that appears at the center of many Moroccan tables during the month of Ramadan. It is enjoyed with dates, milk, hard-boiled eggs, semolina pancakes, and chebakia (sesame cookies) as part of iftar, or the meal served each night to break the fast. This version features chickpeas, lentils, beef, and noodles in a fragrant tomato soup, but there are endless variations to the soup.
Red lentil soup with saffron
This hearty red lentil soup uses spices common in Persian cuisine, including turmeric, cumin, and saffron. Enjoy with warm baguette or rice.
Spiced couscous stuffed peppers
Photo provided
I enjoy the classic stuffed peppers with hashweh and spiced ground beef dishes, but there are many other traditional dishes that don’t involve meat at all. Roasted stuffed vegetables are a staple of Mediterranean cuisine, and juicy peppers are filled with couscous and lentils to create a delicious pilaf-like stuffing that is deeply satisfying. To take it up a notch, I drizzle everything with a fresh cucumber yogurt sauce. These spiced stuffed peppers are full of flavor and come in small packages that will satisfy any plant or meat eater. Excerpt from THE FEEL GOOD FOODIE COOKBOOK by Yumna Jawad. Copyright © 2024 by Yumna Jawad. Used by permission of Rodale Books, a Random House publication, a division of Penguin Random House LLC, New York. All rights reserved. No part of this excerpt may be reproduced or reprinted without written permission from the publisher.
Slow Cooker Creamy Lentil Soup Freezer Pack
You can prepare the ingredients for this soup months in advance and have a completely hands-off meal when you’re ready. Vegetarian lentils and vegan coconut milk make this soup creamy and packed with plant-based protein and a generous amount of fiber. To make it vegan, choose vegetable soup instead of chicken soup.
vegan shepherd’s pie
This easy vegan shepherd’s pie recipe uses lentils instead of ground beef, and vegan butter adds creaminess to the mashed potatoes. If you want to speed up the cooking time, use precooked lentils and omit most of the vegetable broth, adding some only if the mixture seems dry.
Lemon till till and chard soup
This satisfying lemony bowl was inspired by the lentil soup served at the now-closed Lebanese restaurant La Chish in West Bloomfield, Michigan. It keeps for a long time, but it tends to thicken, so when reheating it, dilute it with a small amount of water or stock. Serve with warm whole wheat pita.
Stewed lentil and kale with fried egg
Photographer: Jen Causey, Food Stylist: Melissa Gray, Prop Stylist: Shel Royster
These lentil stews are cooked with tender kale, soaked in a flame-roasted tomato broth, topped with an egg, and packed with protein. Microwavable lentils can be cooked in a short time in a pot. If you have cooked or canned lentils on hand, you can use them as is, but you may need to reduce the cooking time by a few minutes to avoid them becoming too soft. I loved the way the runny yolk coated the dish. If you want the egg yolks to be firmer, cover the pot and add 2-3 minutes to the cooking time.
Lentil stew with salsa verde
This healthy vegetarian recipe is hearty and satisfying. Don’t forget the parsley relish (salsa verde). It’s easy to make and provides a tangy accent that balances the flavors of lentil stews. French green lentils are preferred for this stew because they don’t fall apart during cooking. However, you can also use regular brown lentils (found in most supermarkets).
Red lentil fritters with ginger yogurt sauce
Here the lentils are soaked rather than fully cooked, adding just enough moisture to mix into the fritters without making them too wet. Serve curry-flavored fritters on top of a green salad or between pita breads.
Black lentil and quinoa stew bowl
These healthy vegetarian bowls feature black lentils stewed with spices like thyme and smoked paprika. Riced cauliflower and quinoa add volume to this dish for a satisfying weeknight dinner. Top with creamy yogurt to complete the recipe.
instant pot lentil soup
This Instant Pot Lentil Soup is easy enough to prepare as a quick weeknight dinner when you get home from work. This vegetarian soup recipe is packed with herbs, brown lentils, and fresh spinach. The addition of balsamic vinegar brightens the flavor, and the garnish of daikon and parsley gives this comforting soup a refreshing finish.
lentil burger
Walnuts and fresh marjoram accent this vegan lentil burger. If you prefer, use oregano in place of marjoram. Spread with whole grain mustard and serve with roasted sweet potato wedges.
Berber spiced chicken and lentil stew
Richly seasoned with the Ethiopian spice mix berbere, this chicken stew is loaded with tomatoes and red lentils. Depending on the brand, Berber spice blends can be quite spicy. For a less spicy stew, start with 3 tablespoons of the spice blend instead of 5 tablespoons.
mushroom and lentil soup
Fresh and dried mushrooms give this soup a deep umami flavor, while harissa paste brings color and spiciness. Lentils act as a great source of plant-based protein and help increase the volume of your soup, so you feel full and satisfied.
