Canned Lentil Recipes Vegetarian Lovers Will Adore

Lentils are a powerhouse of nutrition and a versatile ingredient beloved in vegetarian cooking. When you have canned lentils on hand, you unlock a world of quick, wholesome meals that require minimal prep but deliver maximum flavor.

Whether you’re pressed for time or simply looking to add more plant-based proteins to your diet, canned lentil recipes are your best friend. From hearty salads to comforting stews and vibrant wraps, these recipes can be both satisfying and nourishing.

In this post, we’ll explore several delicious canned lentil recipes tailored for vegetarians. Each recipe is designed to be simple, accessible, and packed with nutrients.

Plus, canned lentils save you the soaking and long cooking times, making them perfect for busy weeknights or when you want to whip up something filling in a flash. Let’s dive into these flavorful ideas that will make lentils a staple in your kitchen!

Why You’ll Love This Recipe

Canned lentils are a fantastic pantry staple for any vegetarian. They offer a quick protein boost without the wait associated with dried lentils.

These recipes leverage the convenience of canned lentils while maximizing taste and nutritional value.

You’ll love how easy these meals come together — perfect for beginners and seasoned cooks alike. Plus, lentils are not only filling but also rich in fiber, iron, and essential vitamins.

Incorporating canned lentils into your cooking means you can enjoy hearty, wholesome dishes without sacrificing time or flavor.

Whether you want a simple salad, a spicy curry, or a comforting stew, these recipes cater to a variety of tastes and occasions. They’re also budget-friendly, making healthy eating accessible for everyone.

Ingredients

• 2 cans of lentils (15 oz each), drained and rinsed
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 large carrot, diced
• 1 bell pepper, diced
• 1 can diced tomatoes (14.5 oz)
• 2 cups vegetable broth
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon chili powder (optional)
• Salt and pepper to taste
• 2 tablespoons olive oil
• Fresh parsley or cilantro for garnish
• Juice of 1 lemon
• Optional add-ins: chopped spinach, kale, or cooked quinoa

Equipment

• Large skillet or saucepan
• Cutting board and knife
• Can opener
• Wooden spoon or spatula
• Measuring spoons and cups
• Colander or sieve (for rinsing lentils)
• Serving bowls or plates

Instructions

1. Prepare the ingredients: Drain and rinse the canned lentils thoroughly to remove excess sodium and preserve flavor. Chop the onion, garlic, carrot, and bell pepper into bite-sized pieces.
2. Sauté the aromatics: Heat the olive oil in your skillet over medium heat. Add the onion and garlic, stirring occasionally until they become fragrant and translucent, about 3-4 minutes.
3. Add the vegetables: Toss in the diced carrot and bell pepper. Cook for another 5 minutes until they start softening.
4. Season and combine: Sprinkle in the cumin, smoked paprika, chili powder (if using), salt, and pepper. Stir well to coat the vegetables evenly with the spices.
5. Add the tomatoes and broth: Pour in the canned diced tomatoes with their juices and the vegetable broth. Stir to combine and bring the mixture to a gentle simmer.
6. Incorporate the lentils: Add the rinsed lentils to the skillet. Stir everything together and allow it to simmer for 10-15 minutes so the flavors meld and the liquid reduces slightly.
7. Final touches: Taste the dish and adjust salt, pepper, or spices as needed. Stir in fresh lemon juice to brighten the flavor. Optionally, add chopped greens like spinach or kale and cook until wilted.
8. Serve and garnish: Spoon the lentil stew into bowls and garnish with fresh parsley or cilantro. Serve warm.

Tips & Variations

For a creamier texture, try stirring in a dollop of plain yogurt or coconut milk just before serving.

You can swap canned lentils for dried lentils if you prefer, but be sure to cook them fully first.

Add cooked grains such as quinoa or rice to make this a complete meal.

For extra protein, include some crumbled feta or a sprinkle of toasted nuts.

Try different spice blends like Garam Masala or curry powder to create global flavors.

Nutrition Facts

Serving Suggestions

This hearty lentil stew pairs wonderfully with warm crusty bread or over a bed of fluffy couscous. You can also serve it alongside a crisp green salad or roasted vegetables for a balanced meal.

For a lighter option, try this lentil mixture as a filling for whole grain wraps or stuffed into pita pockets with a dollop of tzatziki or hummus.

If you’re curious about other wholesome recipes, don’t miss our Lemon Ricotta Pasta With Arugula Recipe for a fresh and creamy pasta dish or check out the comforting Harvest Hash Recipe: A Delicious and Easy Fall Comfort Food to warm up chilly evenings.

Delicious Canned Lentil Recipes Vegetarian

Mediterranean Lentil Salad

• Ingredients: 2 cans canned lentils (drained), 1 cucumber diced, 1 cup cherry tomatoes halved, 1/4 cup red onion finely chopped, 1/4 cup kalamata olives sliced, 1/4 cup feta cheese crumbled, 2 tbsp olive oil, juice of 1 lemon, 1 tsp dried oregano, salt and pepper to taste

1. In a large bowl, combine the lentils, cucumber, tomatoes, red onion, and olives.
2. Whisk together olive oil, lemon juice, oregano, salt, and pepper.
3. Pour the dressing over the salad and toss gently to combine.
4. Sprinkle feta cheese on top before serving.

This fresh salad is perfect for a quick lunch or as a side dish for dinner.

Spicy Lentil and Sweet Potato Stew

• Ingredients: 2 cans canned lentils, 1 large sweet potato peeled and diced, 1 onion chopped, 2 cloves garlic minced, 1 can diced tomatoes, 2 cups vegetable broth, 1 tbsp olive oil, 1 tsp cumin, 1/2 tsp cayenne pepper, salt and pepper to taste, fresh cilantro for garnish

1. Heat olive oil in a pot and sauté onion and garlic until soft.
2. Add sweet potato, cumin, cayenne, salt, and pepper; cook for 5 minutes.
3. Add diced tomatoes, vegetable broth, and lentils; bring to a boil.
4. Simmer for 20 minutes until sweet potatoes are tender.
5. Garnish with cilantro and serve warm.

Creamy Lentil and Spinach Curry

• Ingredients: 2 cans canned lentils, 1 onion chopped, 2 cloves garlic minced, 1 tbsp ginger grated, 1 can coconut milk, 2 cups fresh spinach, 1 tbsp curry powder, 1 tsp turmeric, 1 tbsp olive oil, salt to taste

1. In a skillet, heat olive oil and sauté onion, garlic, and ginger until fragrant.
2. Add curry powder and turmeric, stirring for 1 minute.
3. Pour in coconut milk and bring to a simmer.
4. Add lentils and cook for 5 minutes.
5. Stir in spinach until wilted.
6. Season with salt and serve over rice or with naan.

For more delicious vegetarian recipes that use pantry staples, check out our Low Fodmap Appetizer Recipes and the flavorful Lion’S Mane Mushroom Crumble Recipes.

Conclusion

Canned lentils are a fantastic ingredient to have in your pantry for quick, nutritious vegetarian meals. Their versatility allows you to create a wide range of dishes from salads to stews and curries without compromising on taste or health.

By using canned lentils, you save precious time while still enjoying the benefits of plant-based protein, fiber, and essential nutrients.

These recipes are approachable, flexible, and perfect for anyone looking to add more vegetarian options to their meal rotation. Remember, a little creativity with spices, fresh veggies, and herbs can transform simple canned lentils into delicious, satisfying dishes that everyone will enjoy.

Happy cooking!

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