8 Lentil Recipes: How to Cook With Lentils

Lentils are a small, oval-shaped member of the legume family, sometimes referred to as “pulses.” These legumes are rich in protein—the third-highest of all legumes after soybeans and hemp. Lentils are fantastic on their own or as a side dish to fish or roasted vegetables, but they also make a nutritious, gluten-free addition to salads and hearty soups.

Red lentils, green lentils, and brown lentils (all of which vary slightly in size, flavor, and texture) are the most popular varieties of lentils. Less common lentils include yellow lentils (which you can use to make curries), black beluga lentils (named for their similar texture to caviar), and French lentils (also known as le puy, which are ideal for salads). Lentils are nutrient-dense, offer a good source of protein, and contain iron, magnesium, B vitamins, and potassium. Lentils are also slow-burning carbohydrates.

Follow these three simple steps to prepare lentils:

1. 1. Clean: Unlike beans, lentils do not need to be soaked overnight before cooking, but you should wash your lentils in cold water. Put them in a bowl of water and rinse to free them of any dirt or pebbles.
2. 2. Simmer: Cook lentils in a pot of water on the stove, and let them simmer until they are cooked through and soft. Different types of lentils have various cooking times: Red and yellow lentils take approximately fifteen to twenty minutes to cook, green and brown lentils take twenty to thirty minutes, and black lentils take thirty to thirty-five minutes to cook.
3. 3. Drain: When the lentils are soft, drain them in a colander if you are using them to make veggie burgers or to top on salads. You do not need to drain the lentils for soup or stew preparation—just add the aromatics as the lentils are cooking.

Dried lentils have a long shelf-life and can last for years when kept in an airtight container in a cool, dark, dry place.

Consider the following lentil recipes you can cook to make a nourishing, healthy main dish for an easy weeknight meal. The following recipes are for the stovetop, but you can modify for the slow cooker:

1. 1. Lentil stew: This one-pot spicy lentil stew is hearty and contains diced potatoes, carrots, onions, red pepper, celery, and collard greens. Sauté the aromatics and veggies in olive oil. Then add the spices—smoked paprika, black pepper, and cumin—and tomato paste. Next, add lentils, water, and stock and simmer for thirty minutes.
2. 2. Lentil soup: You can make this one-pot red lentil soup recipe with orange or yellow lentils. Sauté the garlic and leeks in olive oil, then add in the stock and lentils, and simmer until the lentils are cooked. Add kale and stir until wilted.
3. 3. Mujadara: Mujadara (or mujaddara, as it’s known in Jordan, Lebanon, and Palestine, and mudardara in Syrian cuisine) is a gluten-free pilaf featuring brown or green lentils, long-grain or basmati rice, and caramelized onions, typically seasoned with cumin and coriander and served warm, chilled, or at room temperature as a side dish. This protein-rich combination of rice and lentils can be seen throughout Middle Eastern cuisine, from Indian khichdi to Egyptian kushari and Iranian addas polo.
4. 4. Moong dal and red lentils: In India, dal (also spelled daal or dahl) is a term used to describe both a broad category of split pulses, such as lentils, peas, or beans, and the spiced stews they are most often used for. Dal may be served with a fresh herb garnish, like cilantro leaves, or a spoonful of yogurt (dahi), and a flatbread such as roti, chapati, or naan to scoop it up. Chef Madhur Jaffrey’s lentil recipe calls for both mung beans and red lentils, plus turmeric, red chilis, and browned onions.
5. 5. Dal makhani: Dal makhani is a Punjabi or North Indian dish from the same region as another beloved classic, Indian butter chicken. Roughly translated as “buttery lentils,” dal makhani is a creamy, tomato-based vegetarian stew that is served as both a hearty main and a side dish. Traditional dal makhani is made with whole black lentils (urad dal, also known as black gram lentils), red kidney beans (rajma), butter, and cream. The beans and lentils are cooked in a tomato-based sauce, bolstered by the Indian trinity of garlic, ginger, and onion and aromatics like garam masala and bay leaf. It’s finished with a swirl of heavy cream, which is stirred in to give the dal its coppery gloss.
6. 6. Vegan bolognese: A bolognese is a type of Italian meat sauce served with pasta. This vegan bolognese recipe uses red lentil, quinoa, and mushrooms instead of ground meat. Other ingredients include red wine, tomato paste, balsamic vinegar, soy sauce, vegetable broth, and oat milk, which give the sauce a rich depth of flavor. You can also make lentil meatballs, then simmer them in the same sauce recipe to make spaghetti and meatballs.
7. 7. Lentil salad: This lentil salad combines fresh herbs and lemon juice. Combine one cup cooked lentils with a handful of fresh herbs like parsley, mint, and scallions with the juice of half a lemon, and a quarter cup finely chopped red onion or shallot. Season with salt and pepper to taste. Serve alongside seared fish or any other kind of main course, or as an appetizer or side dish alongside a yogurt sauce like tzatziki or raita.
8. 8. Black bean burger: A black bean burger is a veggie burger composed of cooked black beans and a binding agent like eggs, grains, quinoa, lentils, or bread crumbs. Some recipes also incorporate diced sweet potato, bell pepper, mushrooms, or zucchini for added flavor and heft. You can serve black bean burger patties with all the usual trappings: toasted hamburger buns; fresh veggies like lettuce, tomato, and sliced red onion; assorted condiments like ketchup and barbecue sauce; and cheese. To make your burgers gluten-free, use a lettuce wrap instead of a bun. This easy recipe for black bean veggie burgers is meatless, but you can make fully vegan burgers by omitting the eggs and serving the patties without the cheese.

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