24 Delicious Lentils Recipes for Beginners

Craving wholesome, budget-friendly meals that don’t skimp on flavor? You’re in the right place! Lentils are the unsung heroes of the pantry—packed with protein, fiber, and endless versatility. Whether you’re whipping up a quick weeknight dinner or cozying up with comfort food, these 24 beginner-friendly recipes will make you fall in love with lentils. Let’s dive in and discover your new favorite dish!

Spiced Red Lentil Soup with Coconut Milk

Craving something cozy that comes together in no time? This spiced red lentil soup with coconut milk is your new go-to. You’ll love how the creamy coconut balances the warm spices.

Ingredients

Red lentils – 1 cup
Olive oil – 2 tbsp
Yellow onion – 1 medium, diced
Garlic – 3 cloves, minced
Ground cumin – 1 tsp
Ground turmeric – ½ tsp
Cayenne pepper – ¼ tsp
Vegetable broth – 4 cups
Coconut milk – 1 (13.5 oz) can
Salt – 1 tsp
Fresh cilantro – ¼ cup, chopped
Lime – 1, cut into wedges

Instructions

1. Heat olive oil in a large pot over medium heat until it shimmers.
2. Add diced onion and cook for 5 minutes, stirring occasionally, until translucent.
3. Stir in minced garlic and cook for 1 minute until fragrant.
4. Add cumin, turmeric, and cayenne pepper, toasting the spices for 30 seconds to deepen their flavor.
5. Pour in red lentils and vegetable broth, scraping the bottom of the pot to lift any browned bits.
6. Bring the soup to a boil, then reduce heat to low and simmer uncovered for 15 minutes.
7. Stir in coconut milk and salt, then simmer for another 5 minutes until lentils are tender and broken down.
8. Remove from heat and let cool slightly before blending with an immersion blender for a smoother texture (or leave it chunky if preferred).
9. Ladle into bowls and top with fresh cilantro and a squeeze of lime juice to brighten the flavors.

Now you’ve got a velvety, aromatic soup that’s both comforting and vibrant. Try serving it with crusty bread for dipping, or swirl in a dollop of yogurt for extra creaminess.

Easy One-Pot Lentil Dal Curry

Nothing beats coming home to a warm, comforting bowl of curry that practically makes itself. You’ll love how this easy one-pot lentil dal comes together with minimal effort but delivers maximum flavor. Let’s get that pot simmering!

Ingredients

• Olive oil – 2 tbsp
• Yellow onion – 1 medium, diced
• Garlic – 3 cloves, minced
• Red lentils – 1 cup
• Vegetable broth – 4 cups
• Coconut milk – 1 cup
• Curry powder – 2 tsp
• Salt – 1 tsp

Instructions

1. Heat olive oil in a large pot over medium heat until it shimmers.
2. Add diced onion and cook for 5 minutes, stirring occasionally, until translucent.
3. Stir in minced garlic and cook for 1 minute until fragrant.
4. Add red lentils and curry powder, stirring constantly for 30 seconds to toast the spices.
5. Pour in vegetable broth and bring to a boil.
6. Reduce heat to low, cover the pot, and simmer for 15 minutes.
7. Stir in coconut milk and salt.
8. Continue simmering uncovered for 10 more minutes, stirring occasionally, until lentils are tender and the curry has thickened.
9. Remove from heat and let stand for 5 minutes before serving.

Deliciously creamy with just the right amount of spice, this dal develops even more flavor as it sits. The lentils break down beautifully to create that classic comforting texture. Try it over rice or with naan for soaking up every last bit of the fragrant sauce.

Hearty Lentil and Vegetable Stew

Mmm, you know those chilly evenings when you crave something warm and comforting? This hearty lentil and vegetable stew is exactly what you need—it’s simple, nourishing, and packed with flavor. Let’s get cooking!

Ingredients

Olive oil – 2 tbsp
Onion – 1, diced
Carrots – 2, chopped
Celery – 2 stalks, chopped
Garlic – 3 cloves, minced
Brown lentils – 1 cup
Vegetable broth – 4 cups
Canned diced tomatoes – 1 (14.5 oz) can
Dried thyme – 1 tsp
Salt – 1 tsp
Black pepper – ½ tsp

Instructions

1. Heat olive oil in a large pot over medium heat for 1 minute.
2. Add diced onion and cook for 5 minutes, stirring occasionally, until translucent.
3. Stir in chopped carrots and celery, cooking for another 5 minutes until slightly softened.
4. Add minced garlic and cook for 1 minute until fragrant.
5. Pour in brown lentils and stir to coat with vegetables.
6. Add vegetable broth, canned diced tomatoes, dried thyme, salt, and black pepper.
7. Bring the stew to a boil over high heat, then reduce heat to low.
8. Cover the pot and simmer for 40 minutes, stirring every 10 minutes to prevent sticking.
9. Uncover and cook for an additional 10 minutes until lentils are tender and stew has thickened.
10. Remove from heat and let stand for 5 minutes before serving. Just imagine scooping up a spoonful of this thick, savory stew—the lentils melt in your mouth while the vegetables add a satisfying bite. Try serving it over crusty bread or with a sprinkle of fresh parsley for a cozy meal that feels like a hug in a bowl.

Mediterranean Lentil Salad with Feta

Perfect for those busy weeknights when you want something healthy but don’t want to spend hours in the kitchen. This Mediterranean lentil salad comes together quickly and packs incredible flavor with minimal effort. You’ll love how the salty feta plays off the earthy lentils and bright lemon.

Ingredients

• Lentils – 1 cup
• Water – 3 cups
• Lemon juice – 3 tbsp
• Olive oil – ¼ cup
• Salt – 1 tsp
• Cucumber – 1 cup diced
• Cherry tomatoes – 1 cup halved
• Red onion – ½ cup finely chopped
• Feta cheese – ½ cup crumbled

Instructions

1. Rinse 1 cup of lentils under cold running water until the water runs clear.
2. Combine rinsed lentils and 3 cups of water in a medium saucepan.
3. Bring the mixture to a boil over high heat, then reduce heat to maintain a gentle simmer.
4. Simmer uncovered for 20 minutes until lentils are tender but still hold their shape.
5. Drain any remaining liquid and spread lentils in a single layer on a baking sheet to cool completely.
6. While lentils cool, whisk together 3 tablespoons lemon juice, ¼ cup olive oil, and 1 teaspoon salt in a large bowl.
7. Add 1 cup diced cucumber, 1 cup halved cherry tomatoes, and ½ cup finely chopped red onion to the dressing.
8. Toss the vegetable mixture until everything is evenly coated with the dressing.
9. Add the cooled lentils to the vegetable mixture and gently fold everything together.
10. Fold in ½ cup crumbled feta cheese just before serving to prevent it from becoming too soft.

Great texture contrast between the firm lentils, crisp vegetables, and creamy feta makes every bite interesting. The lemon dressing brightens everything up without being overpowering. Try serving it over greens for a heartier meal or alongside grilled chicken for extra protein.

Lentil and Chickpea Curry with Spinach

Zesty and satisfying, this lentil and chickpea curry comes together in one pot for minimal cleanup. You’ll love how the spinach wilts into the fragrant sauce, making it a perfect weeknight dinner that feels anything but ordinary. It’s the kind of meal that makes you feel nourished and happy without much effort.

Ingredients

Olive oil – 2 tbsp
Onion – 1, diced
Garlic – 3 cloves, minced
Curry powder – 2 tbsp
Crushed tomatoes – 1 (15 oz) can
Vegetable broth – 2 cups
Brown lentils – 1 cup
Chickpeas – 1 (15 oz) can, drained and rinsed
Spinach – 4 cups
Salt – 1 tsp

Instructions

1. Heat olive oil in a large pot over medium heat for 1 minute.
2. Add diced onion and cook for 5 minutes, stirring occasionally, until translucent.
3. Stir in minced garlic and cook for 1 minute until fragrant.
4. Add curry powder and toast for 30 seconds to deepen the flavor.
5. Pour in crushed tomatoes and vegetable broth, scraping the bottom of the pot to lift any browned bits.
6. Stir in brown lentils and bring the mixture to a boil.
7. Reduce heat to low, cover the pot, and simmer for 25 minutes until lentils are tender.
8. Add drained chickpeas and salt, stirring to combine.
9. Fold in spinach and cook for 3 minutes until wilted.
10. Remove from heat and let stand for 2 minutes to thicken slightly. Tender lentils and creamy chickpeas create a hearty texture, while the spinach adds a fresh, earthy note. Try serving it over fluffy rice or with warm naan for scooping up every bit of the spiced tomato sauce—it’s comfort in a bowl.

Savory Lentil Mushroom Bolognese

Ugh, you know those days when you crave something hearty and comforting but don’t want to spend hours in the kitchen? This savory lentil mushroom bolognese is your new best friend—it’s packed with flavor, surprisingly easy to make, and perfect for a cozy weeknight dinner.

Ingredients

• Olive oil – 2 tbsp
• Yellow onion – 1 medium, diced
• Carrot – 1 large, finely chopped
• Cremini mushrooms – 8 oz, finely chopped
• Garlic – 3 cloves, minced
• Tomato paste – 2 tbsp
• Dry red wine – ½ cup
• Crushed tomatoes – 28 oz can
• Brown lentils – 1 cup, rinsed
• Vegetable broth – 2 cups
• Dried oregano – 1 tsp
• Salt – 1 tsp
• Black pepper – ½ tsp
• Fresh basil – ¼ cup, chopped

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering.
2. Add diced onion and chopped carrot to the pot.
3. Sauté for 5 minutes until onions become translucent.
4. Add chopped mushrooms and cook for 8 minutes until they release their liquid and brown slightly.
5. Stir in minced garlic and cook for 1 minute until fragrant.
6. Add tomato paste and cook for 2 minutes, stirring constantly to deepen its flavor.
7. Pour in red wine, scraping any browned bits from the bottom of the pot.
8. Simmer the wine for 3 minutes until reduced by half.
9. Add crushed tomatoes, rinsed lentils, vegetable broth, oregano, salt, and pepper.
10. Bring the mixture to a boil, then reduce heat to low.
11. Cover the pot and simmer for 35 minutes, stirring occasionally.
12. Remove the lid and continue simmering for 10 minutes to thicken the sauce.
13. Stir in chopped fresh basil just before serving.

Very satisfying with its meaty texture from the lentils and mushrooms, this bolognese clings beautifully to pasta or polenta. The deep, umami-rich flavor makes it taste like it simmered for hours, though it comes together in under an hour. Try it over baked potatoes or as a filling for lasagna for a delicious twist.

Smoky Lentil and Bacon Soup

There’s nothing quite like a warm bowl of soup on a crisp fall day, and this smoky lentil and bacon version is about to become your new favorite. You’ll love how the rich bacon flavor melds with the earthy lentils in this incredibly satisfying dish.

Ingredients

Bacon – 6 slices
Yellow onion – 1 medium
Carrots – 2 medium
Celery – 2 stalks
Garlic – 3 cloves
Brown lentils – 1 cup
Chicken broth – 6 cups
Bay leaf – 1
Salt – 1 tsp
Black pepper – ½ tsp

Instructions

1. Chop 6 slices of bacon into ½-inch pieces.
2. Heat a large pot over medium heat for 2 minutes.
3. Add bacon pieces to the hot pot.
4. Cook bacon for 8-10 minutes until crispy and browned, stirring occasionally.
5. Remove bacon with a slotted spoon, leaving 2 tablespoons of bacon fat in the pot.
6. Dice 1 medium yellow onion.
7. Chop 2 medium carrots into ¼-inch pieces.
8. Slice 2 celery stalks into ¼-inch pieces.
9. Add diced onion, carrots, and celery to the bacon fat.
10. Cook vegetables for 7 minutes until softened, stirring frequently.
11. Mince 3 cloves of garlic.
12. Add minced garlic to the pot.
13. Cook garlic for 1 minute until fragrant.
14. Add 1 cup of brown lentils to the pot.
15. Stir lentils with vegetables for 1 minute to toast slightly.
16. Pour in 6 cups of chicken broth.
17. Add 1 bay leaf, 1 teaspoon salt, and ½ teaspoon black pepper.
18. Bring soup to a boil over high heat.
19. Reduce heat to low and cover the pot.
20. Simmer soup for 35 minutes until lentils are tender.
21. Remove bay leaf from the soup.
22. Stir in reserved crispy bacon.
23. Ladle soup into bowls and serve immediately.
Pro tip: For an extra creamy texture, blend half the soup with an immersion blender before adding the bacon back in. The smoky bacon pairs perfectly with the tender lentils, creating a hearty broth that’s both comforting and deeply flavorful. Serve it with crusty bread for dipping, or top with a dollop of sour cream for a cool contrast.

Thai Red Curry Lentils with Lime

Dinner just got a whole lot more exciting with this cozy, flavor-packed dish. You’re going to love how these lentils soak up all that aromatic Thai red curry goodness, and that fresh lime finish makes everything pop. It’s the kind of meal that feels fancy but comes together with minimal effort—perfect for busy weeknights.

Ingredients

Red lentils – 1 cup
Thai red curry paste – 2 tbsp
Coconut milk – 1 (13.5 oz) can
Vegetable broth – 2 cups
Lime – 1
Garlic – 2 cloves
Onion – 1 medium
Olive oil – 1 tbsp
Salt – ½ tsp

Instructions

1. Dice 1 medium onion and mince 2 cloves of garlic.
2. Heat 1 tbsp olive oil in a large pot over medium heat.
3. Add the diced onion and cook for 5 minutes, stirring occasionally, until translucent.
4. Add the minced garlic and cook for 1 minute until fragrant.
5. Stir in 2 tbsp Thai red curry paste and cook for 1 minute to bloom the flavors.
6. Add 1 cup red lentils and stir to coat with the curry mixture.
7. Pour in 2 cups vegetable broth and the entire can of coconut milk.
8. Bring to a boil, then reduce heat to low and simmer uncovered for 20 minutes, stirring occasionally.
9. Stir in ½ tsp salt after 15 minutes of cooking.
10. Cut 1 lime in half and squeeze the juice from both halves into the cooked lentils.
11. Remove from heat and let sit for 5 minutes to thicken.
12. Taste and adjust seasoning if needed. What you get is this wonderfully creamy, slightly spicy curry with tender lentils that still hold their shape. The lime cuts through the richness beautifully. Try serving it over jasmine rice or with naan for dipping—it’s also fantastic topped with fresh cilantro or a sprinkle of crushed peanuts for extra crunch.

French Style Lentil Salad with Dijon Dressing

Bursting with earthy flavors and satisfying textures, this French lentil salad comes together in minutes but tastes like you spent hours in the kitchen. You’ll love how the tangy Dijon dressing perfectly coats the tender lentils. It’s the kind of meal that makes healthy eating feel effortless and delicious.

Ingredients

French green lentils – 1 cup
Water – 4 cups
Salt – 1 tsp
Red onion – ½ cup
Parsley – ¼ cup
Dijon mustard – 2 tbsp
Red wine vinegar – 3 tbsp
Olive oil – ¼ cup
Black pepper – ½ tsp

Instructions

1. Rinse 1 cup French green lentils under cold running water in a fine-mesh strainer.
2. Combine rinsed lentils, 4 cups water, and 1 tsp salt in a medium saucepan.
3. Bring the lentil mixture to a boil over high heat.
4. Reduce heat to maintain a gentle simmer and cook uncovered for 20 minutes.
5. Check lentils at 20 minutes – they should be tender but still hold their shape without being mushy.
6. Drain cooked lentils thoroughly in a colander and spread them on a baking sheet to cool completely.
7. Finely chop ½ cup red onion while lentils cool.
8. Chop ¼ cup fresh parsley leaves, discarding the tough stems.
9. Whisk together 2 tbsp Dijon mustard and 3 tbsp red wine vinegar in a large bowl until emulsified.
10. Slowly drizzle in ¼ cup olive oil while continuously whisking to create a smooth dressing.
11. Add ½ tsp black pepper to the dressing and whisk to combine.
12. Add cooled lentils, chopped red onion, and chopped parsley to the dressing bowl.
13. Gently toss everything together until evenly coated.
14. Let the salad rest at room temperature for 15 minutes before serving to allow flavors to meld.

For the best texture, make sure your lentils are completely cool before dressing them – this prevents them from absorbing too much oil and becoming greasy. The firm bite of French lentils holds up beautifully against the sharp Dijon dressing, while the fresh parsley adds bright herbal notes that cut through the richness. Try serving it alongside grilled chicken or spooned over toasted baguette slices for a complete meal that feels both rustic and refined.

Lentil and Sweet Potato Shepherd’s Pie

Tired of the same old dinner routine? This lentil and sweet potato shepherd’s pie is exactly what you need for a cozy weeknight. You’ll love how the creamy sweet potatoes pair with the savory lentil filling.

Ingredients

Sweet potatoes – 2 large
Olive oil – 2 tbsp
Yellow onion – 1 medium
Garlic – 3 cloves
Brown lentils – 1 cup
Vegetable broth – 2 cups
Salt – 1 tsp
Black pepper – ½ tsp

Instructions

1. Preheat your oven to 375°F.
2. Peel and cube the sweet potatoes into 1-inch pieces.
3. Place sweet potatoes in a pot and cover with water by 1 inch.
4. Boil for 15 minutes until fork-tender.
5. Drain the sweet potatoes completely.
6. Mash the sweet potatoes until smooth.
7. Heat olive oil in a large skillet over medium heat.
8. Dice the onion and add to the skillet.
9. Sauté the onion for 5 minutes until translucent.
10. Mince the garlic and add to the skillet.
11. Cook for 1 minute until fragrant.
12. Rinse the brown lentils under cold water.
13. Add lentils and vegetable broth to the skillet.
14. Bring to a boil, then reduce heat to low.
15. Simmer uncovered for 25 minutes until lentils are tender.
16. Stir in salt and black pepper.
17. Spread the lentil mixture evenly in a 9×9 baking dish.
18. Top with mashed sweet potatoes, spreading to cover completely.
19. Bake for 20 minutes until the top is lightly golden.
20. Let rest for 5 minutes before serving.

Outrageously creamy sweet potatoes create the perfect contrast to the hearty lentil filling. The golden-brown top gives way to layers of comforting texture that just melt together. Try serving individual portions in ramekins for a charming dinner party presentation that makes everyone feel special.

Creamy Lentil and Roasted Tomato Pasta

Most nights, you want something comforting but don’t have hours to spend in the kitchen. This creamy lentil and roasted tomato pasta comes together with minimal effort and delivers maximum flavor. It’s the kind of meal that feels both wholesome and indulgent.

Ingredients

Pasta – 12 oz
Cherry tomatoes – 1 pint
Red lentils – ¾ cup
Heavy cream – ½ cup
Garlic – 3 cloves
Olive oil – 2 tbsp
Salt – 1 tsp
Black pepper – ½ tsp
Fresh basil – ¼ cup

Instructions

1. Preheat your oven to 400°F.
2. Toss cherry tomatoes with 1 tablespoon olive oil and ½ teaspoon salt on a baking sheet.
3. Roast tomatoes for 20 minutes until they burst and caramelize at the edges.
4. Cook pasta in salted boiling water according to package directions until al dente.
5. While pasta cooks, rinse red lentils thoroughly in a fine mesh strainer.
6. Simmer lentils in 2 cups water for 15 minutes until tender but not mushy.
7. Mince garlic cloves while lentils simmer.
8. Heat remaining 1 tablespoon olive oil in a large skillet over medium heat.
9. Sauté garlic for 1 minute until fragrant but not browned.
10. Drain cooked lentils and add to the skillet with garlic.
11. Pour in heavy cream and stir to combine.
12. Add roasted tomatoes with their juices to the skillet.
13. Drain cooked pasta, reserving ½ cup pasta water.
14. Add pasta to the skillet with the lentil-tomato mixture.
15. Stir in ¼ cup pasta water to create a creamy sauce that coats the pasta.
16. Season with remaining ½ teaspoon salt and ½ teaspoon black pepper.
17. Chop fresh basil and stir most of it into the pasta.
18. Serve immediately, garnished with remaining basil.

A velvety cream sauce clings to every noodle, while the roasted tomatoes add bursts of sweetness. The lentils give it a satisfying heartiness that makes this feel like a complete meal. Try topping it with a sprinkle of red pepper flakes for a subtle kick, or serve it alongside a simple green salad for a well-rounded dinner.

Spicy Lentil Tacos with Avocado

Sometimes you just need a quick, satisfying meal that doesn’t skimp on flavor. Spicy lentil tacos with avocado are exactly that—a hearty, plant-based twist on taco night that comes together in under 30 minutes. You’ll love how the creamy avocado balances the kick from the spices.

Ingredients

Lentils – 1 cup
Water – 2 cups
Taco seasoning – 2 tbsp
Corn tortillas – 8
Avocado – 1
Lime – 1

Instructions

1. Rinse 1 cup of lentils under cold water in a fine-mesh strainer.
2. Combine the rinsed lentils and 2 cups of water in a medium saucepan.
3. Bring the mixture to a boil over high heat.
4. Reduce the heat to low, cover the saucepan, and simmer for 15 minutes.
5. Drain any excess water from the cooked lentils.
6. Stir 2 tbsp of taco seasoning into the drained lentils until fully incorporated.
7. Heat a dry skillet over medium-high heat for 1 minute.
8. Warm 8 corn tortillas in the skillet for 30 seconds per side, flipping once.
9. Halve 1 avocado, remove the pit, and scoop the flesh into a small bowl.
10. Mash the avocado with a fork until slightly chunky.
11. Cut 1 lime in half and squeeze the juice from one half over the mashed avocado.
12. Mix the lime juice into the avocado until combined.
13. Spoon the seasoned lentils onto the warmed tortillas.
14. Top each taco with a dollop of the avocado mixture.

You’ll notice the lentils have a meaty texture that holds up well against the creamy avocado. The spice from the taco seasoning really shines when you add an extra squeeze of lime right before eating. Try serving these with a side of pickled onions for a tangy crunch that cuts through the richness.

Conclusion

Ultimately, this collection makes cooking with lentils approachable and exciting for beginners! We hope these 24 recipes inspire you to explore new flavors in your kitchen. Try a few, leave a comment sharing your favorite, and don’t forget to pin this article on Pinterest to save these delicious ideas for later. Happy cooking!