Vegetarian Recipes With Lentils for Healthy, Tasty Meals

Lentils are a powerhouse ingredient in vegetarian kitchens all over the world. Not only are they packed with plant-based protein, fiber, and essential nutrients, but they also have a wonderful ability to absorb the flavors of whatever spices or herbs you pair them with.

Whether you’re a busy parent, a student on a budget, or just looking to add more meatless meals to your routine, lentils are your friend. They cook quickly, are incredibly versatile, and are satisfying enough to please even the most devoted carnivores.

In this post, I’ll share three of my favorite vegetarian recipes with lentils—each uniquely flavorful, nourishing, and easy to make. From cozy weeknight dinners to impressive dishes for guests, you’ll find inspiration here to make the most of these tiny legumes.

Let’s dive in and discover how lentils can transform your plant-based meals!

Why You’ll Love These Recipes

There are so many reasons to love cooking with lentils. Not only do they deliver a hearty texture and earthy flavor, but they’re also budget-friendly and accessible.

Lentils are a nutritional powerhouse—rich in protein, iron, and B vitamins—making them an excellent meat alternative for vegetarians and vegans. Plus, they’re naturally gluten-free and low in fat.

These recipes are designed to be simple enough for weeknights but special enough to share. You can make big batches for meal prep, freeze leftovers, or easily double the recipes for a crowd.

Best of all, each dish is packed with flavor and can be customized with your favorite spices and vegetables.

“Lentils are like a blank canvas for your kitchen creativity—infinitely adaptable and always satisfying.”

Ready to unlock the potential of lentils in your vegetarian cooking? Let’s get started!

Lentil & Vegetable Curry

Ingredients

• 1 cup dried brown or green lentils, rinsed
• 2 tablespoons olive oil
• 1 large onion, diced
• 3 garlic cloves, minced
• 1 tablespoon fresh ginger, grated
• 2 medium carrots, diced
• 1 red bell pepper, chopped
• 1 small zucchini, chopped
• 1 can (14 oz) diced tomatoes
• 1 can (14 oz) coconut milk
• 2 tablespoons curry powder
• 1 teaspoon cumin
• 1/2 teaspoon turmeric
• 1/2 teaspoon chili flakes (optional)
• 3 cups vegetable broth
• Salt & pepper to taste
• Fresh cilantro for garnish
• Cooked rice or naan for serving

Equipment

• Large pot or Dutch oven
• Wooden spoon or spatula
• Chef’s knife
• Cutting board
• Measuring cups and spoons
• Ladle

Instructions

1. Rinse the lentils thoroughly under cold water and set aside.
2. Heat the olive oil in a large pot over medium heat. Add the onion and sauté for 3-4 minutes until translucent.
3. Add the garlic and ginger. Cook for another minute until fragrant.
4. Stir in the carrots, bell pepper, and zucchini. Cook for about 5 minutes, stirring occasionally.
5. Add the curry powder, cumin, turmeric, and chili flakes (if using). Stir well and cook for 1-2 minutes to toast the spices.
6. Pour in the diced tomatoes, coconut milk, and vegetable broth. Stir in the rinsed lentils. Bring to a simmer.
7. Reduce heat to low, cover, and simmer for 25-30 minutes, or until the lentils are tender and the vegetables are cooked through. Stir occasionally and add more broth if needed.
8. Season with salt and pepper to taste. Remove from heat.
9. Serve hot, garnished with fresh cilantro and accompanied by cooked rice or naan.

Tips & Variations

• Use red lentils for a softer, creamier curry—just reduce cooking time to 20 minutes.
• Add spinach or kale in the last 5 minutes for extra greens.
• Swap out veggies for what you have on hand—sweet potatoes, green beans, or cauliflower all work well.
• For a thicker curry, simmer uncovered for the last 10 minutes.
• Want a spicier kick? Double the chili flakes or add a diced jalapeño with the onion.

“This curry is perfect for meal prep—flavors deepen overnight and leftovers can easily be frozen.”

Nutrition Facts

Serving Suggestions

• Serve over a bed of fluffy basmati rice for a classic pairing.
• Pair with homemade vegan bread or warm naan.
• Top with a dollop of coconut yogurt and extra herbs for a fresh finish.
• For a feast, serve alongside Peruvian vegetable side dishes.

Lentil Shepherd’s Pie

Ingredients

• 1 cup dried green or brown lentils, rinsed
• 3 cups vegetable broth
• 2 tablespoons olive oil
• 1 onion, finely chopped
• 2 garlic cloves, minced
• 2 carrots, diced
• 2 celery stalks, diced
• 1 cup frozen peas
• 2 tablespoons tomato paste
• 1 tablespoon soy sauce or tamari
• 1 teaspoon dried thyme
• 1 teaspoon smoked paprika
• 1 tablespoon flour (or gluten-free flour)
• Salt & pepper to taste
• 3 large potatoes, peeled and cubed
• 1/3 cup unsweetened plant milk (almond, soy, or oat)
• 2 tablespoons vegan butter

Equipment

• Medium saucepan
• Large skillet
• Potato masher
• Oven-safe baking dish (9×13-inch)
• Cutting board & knife
• Measuring cups & spoons

Instructions

1. Preheat your oven to 400°F (200°C).
2. In a medium saucepan, combine lentils and broth. Bring to a boil, then reduce heat and simmer for 20-25 minutes until lentils are tender. Drain any excess liquid.
3. While lentils cook, boil potatoes in salted water for 10-12 minutes, until fork-tender. Drain, mash with plant milk and vegan butter, season with salt and pepper. Set aside.
4. In a large skillet, heat olive oil over medium heat. Sauté onion, garlic, carrots, and celery for 5-6 minutes, until soft.
5. Add tomato paste, soy sauce, thyme, paprika, and flour. Stir to combine and cook for 2 minutes.
6. Stir in cooked lentils and peas. Mix well. Season with salt and pepper.
7. Spread lentil mixture evenly in your baking dish. Top with mashed potatoes, spreading to cover all the filling.
8. Bake for 20-25 minutes until the top is golden and the filling is bubbling. Let cool for a few minutes before serving.

Tips & Variations

• Try a root vegetable mash (parsnip and potato) for a twist.
• Add chopped mushrooms for a more savory, “meaty” flavor.
• For a gluten-free version, use gluten-free flour and tamari.
• Top with vegan cheese for extra richness.
• This dish freezes beautifully—make a double batch and save one for later!

Shepherd’s Pie is a perfect winter comfort food, but it’s also delicious any time of year.

Nutrition Facts

Serving Suggestions

• Pair with a simple green salad or steamed vegetables.
• Serve with sautéed swiss chard for a nutritious side.
• Great as leftovers for lunch—just reheat in the microwave or oven.

Mediterranean Lentil Salad

Ingredients

• 1 cup French green lentils, rinsed
• 3 cups water
• 1/2 teaspoon salt
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• 1/2 red onion, thinly sliced
• 1/2 cup Kalamata olives, pitted and sliced
• 1/4 cup fresh parsley, chopped
• 2 tablespoons fresh mint, chopped
• 1/3 cup crumbled feta cheese (or vegan feta)
• 3 tablespoons extra-virgin olive oil
• 2 tablespoons lemon juice
• 1 teaspoon dried oregano
• Black pepper to taste

Equipment

• Medium saucepan
• Large mixing bowl
• Colander
• Salad servers or large spoon
• Chef’s knife & cutting board

Instructions

1. Place lentils and water in a saucepan. Add salt and bring to a boil over medium-high heat. Reduce to a simmer and cook for 20-25 minutes, until lentils are just tender. Drain and let cool.
2. In a large bowl, combine tomatoes, cucumber, onion, olives, parsley, and mint.
3. Add cooled lentils to the vegetables.
4. In a small bowl, whisk together olive oil, lemon juice, oregano, and black pepper.
5. Pour dressing over salad and toss to combine. Sprinkle with feta cheese.
6. Let salad sit for 15-20 minutes before serving to allow flavors to meld.

Tips & Variations

• Substitute red lentils for a softer texture (note: they will break down more).
• Skip the feta for a fully vegan salad, or use your favorite vegan cheese.
• Add roasted red peppers or artichokes for extra Mediterranean flair.
• Double the recipe for meal prep—this salad keeps well in the fridge for up to 4 days.

“This salad is fresh, filling, and perfect for spring and summer lunches.”

Nutrition Facts

Serving Suggestions

• Serve as a main dish for a light lunch or dinner.
• Pair with creamy vegetable Alfredo pasta for a Mediterranean-inspired feast.
• Enjoy alongside warm pita bread or as a filling for lettuce wraps.
• Top with extra herbs and a squeeze of lemon for brightness.

Conclusion

With these three vegetarian recipes with lentils, you can add variety, flavor, and nutrition to your weekly meal planning. Lentils are truly a cook’s secret weapon—affordable, shelf-stable, and able to transform into countless dishes from around the world.

Whether you’re cozying up with a warm curry, indulging in comfort food with a hearty shepherd’s pie, or craving something bright and refreshing like a Mediterranean salad, lentils have you covered.

If you’re seeking even more vegetarian inspiration, check out our easy vegetarian slow cooker chili or explore the vibrant flavors of Middle Eastern vegetarian cuisine. Your plant-based journey can be endlessly delicious and satisfying when you have lentils on hand.

Happy cooking and enjoy every bite!

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