31 Top Recipes For Lentils

Are you looking for some delicious vegetarian dishes? If yes, then these 31 recipes for green lentils will surely satisfy your taste buds.

1. Lentil Soup

Ingredients:

• ¼ cup extra virgin olive oil
• 1 medium onion
• 2 carrot
• 4 garlic cloves
• 2 tsp ground cumin
• 1 tsp curry powder
• ½ tsp dried thyme
• 1 can of diced tomatoes
• 1 cup lentils
• 4 cups vegetable broth
• 2 cups water
• 1 tsp salt, more to taste
• Red pepper flakes
• Ground black pepper
• 1 cup fresh collard greens
• 1 to 2 tbsps lemon juice

Method:

• Add chopped carrot and onion to oil and cook for 5 minutes.
• Add the curry powder, thyme, cumin, and garlic, and cook for 30 seconds before adding the tomatoes. Cook for a few more minutes.
• Add broth, water, and lentils, along with a teaspoon of salt and a pinch of red pepper flakes. Season with black pepper, bring to a boil, and then partially cover and reduce the heat.
• Cook for 30 minutes, and then add to a blender. Blend, return to the pot, and add the greens. Cook for 5 more minutes, remove from the heat and add lemon juice and seasoning. Serve while hot.

2. Lentil Stew

Ingredients:

• 1 tbsp coconut oil
• 1 yellow onion
• ½-1 tsp dried chili flakes
• ½ tsp ground coriander
• ½ tsp ground cumin
• ½ tsp ground turmeric
• 2-inch piece fresh ginger
• 3 cloves garlic
• Salt and pepper
• 1 ½ lbs sweet potatoes
• ½ cup brown lentils
• 4 cups vegetable stock
• 400 ml can full-fat coconut milk
• 1 small bunch of kale
• Garnish: chopped cilantro, extra chili flakes, lime wedges, nigella seeds

Method:

• Melt the coconut oil in a pan, add onions and cook for 5 minutes. Add coriander, chili flakes, turmeric, and cumin, and saute for 1 minute. Add ginger and garlic and cook, and then add salt and pepper.
• Add sweet potatoes and cost in spices before adding the lentils. Stir, add veg stock, and stir again. Place the lid on and boil.
• Once boiling, reduce the heat to a simmer for 30 minutes to reduce the liquid by a third.
• Add coconut milk and kale, replace the lid, and simmer for 3-4 minutes. Bring up to a simmer, add salt, pepper, and chili. Serve with garnish.

3. Lentil Quesadillas

Ingredients:

Sauce:

• 1 can diced tomatoes
• Half a yellow onion
• 2 cloves garlic
• 1 ½ tsp cumin
• 2 tsp chili powder
• 1 tsp salt
• 1 tbsp oil

Quesadillas:

• 1 cup lentils
• 1 cup brown rice
• 2 ½ cups vegetable broth
• 16 flour tortillas
• 3–4 cups shredded Pepper Jack cheese
• A few tbsps butter 

Method:

• Blend the sauce ingredients.
• Cook the broth, rice, lentils, and sauce for 4-6 hours until soft.
• Create tortillas in layers: tortilla, ¼ cup cheese, ½ cup filling, ¼ cup cheese, tortilla.
• Add butter to the outside of the tortillas and fry for 5 minutes on each side. Remove from heat, allow to stand, and serve.

4. Beef And Lentil Soup

Ingredients:

• 1-2 Tbsp oil
• ½ onion
• ½ tsp each sea salt and black pepper
• 6 cloves garlic
• ¼ tsp red pepper flake
• 1 lb. ground beef
• 3 Tbsp tomato paste
• 1 can diced tomatoes 
• 1-quart chicken broth
• 1 Tbsp dried basil 
• 1 Tbsp dried oregano
• 1 can white beans lentils
• 4 cups kale 

Method:

• Cook onions, salt, and pepper in oil for 4 minutes, and then add red pepper flakes and garlic. Cook for 1 minute.
• Add beef, season with salt and pepper, and cook for 5 minutes.
• Add tomato paste and stir, add diced tomatoes, broth, basil, and oregano. Stir and add the lentils. Stir and simmer.
• Reduce heat, cover, and cook for 10-15 minutes, adjusting flavor as needed.
• Add kale, salt, and pepper, and serve.

5. Mediterranean Lentil Salad

Ingredients:

• Vinaigrette of choice
• 1 cup uncooked green lentils
• 1 cup cucumbers
• 1 cup cherry tomatoes
• ¼ cup red onion
• ¼ parsley, chopped
• ¼ cup olives
• ⅓ cup crumbled feta cheese

Method:

• Rinse the lentils with water, and then cook with 3 cups of water in a pan. Bring to the boil, cover, and reduce the heat. Simmer for 20 minutes.
• Drain and add to a serving bowl. Prepare the rest of the salad, add the vinaigrette, and stir until combined.

6. Roast Cauliflower And Lentil Tacos

Ingredients:

• 1 head of cauliflower
• 2 to 3 tbsps olive oil
• Salt and black pepper
• 1 tbsp olive oil
• 1 cup onion
• 2 large garlic cloves
• 2 tbsps tomato paste
• ½ tsp ground cumin
• ½ tsp chili powder
• ¾ cup lentils
• 2 cups vegetable broth
• Chipotle sauce
• Salt and freshly ground black pepper, to taste
• 8 corn tortillas
• ½ cup cilantro leaves

Method:

• Roast the cauliflower by tossing it with oil, seasoning, and roasting for 35 minutes.
• Cook onions and garlic in the oil, add the cumin, tomato paste, and chili powder, and saute before adding the lentils and vegetable broth.
• Simmer the mixture and cook for 20-45 minutes, reducing heat and adding broth as needed.
• Warm tortillas, and then assemble tacos.

7. Spinach Lentil Fritters

Ingredients:

• 1 cup red lentils
• 1-1/2 cups water
• 4 cups spinach 
• 1 clove of garlic 
• 1 cup panko crumbs
• 1 egg, beaten
• 1 cup all-purpose flour
• ¼ cup vegetable oil
• Sour cream sauce

Method:

• Boil the lentils with water in a pan, reduce heat, and cook for 10 minutes.
• Remove the lid and add the garlic and spinach, cooking for 1 minute.
• Remove from heat, add panko crumbs and leave to stand.
• Add flour and egg to individual bowls, and then form the lentils into patties. Dip the patties in the egg and coat with the flour.
• Add to the skillet and cook for 3 minutes per side. Add to a paper towel, and serve with the sour cream sauce.

8. Cauliflower And Lentil Soup

Ingredients:

• 2 tsp avocado oil 
• 1 onion
• 2 carrots, diced
• 1 stalk celery
• 1 ½ tsp fresh ginger
• 2-3 cloves garlic, minced
• 1 head cauliflower
• 2-3 tsp curry powder
• 1 pinch cayenne
• 4 cups vegetable broth
• ½ cup red lentils
• ½ tsp sea salt
• 2 Tbsp coconut cream

Method:

• Cook onion, carrots, and celery to oil, and saute for 4-5 minutes. Add garlic and ginger, and saute for 2-3 minutes.
• Add curry powder, cauliflower, broth, cayenne, salt, and lentils, bring to a boil and then reduce heat, cover and simmer for 15 minutes.
• Add coconut cream, and blend the mixture in a blender. Taste and season as needed, and then cook for a few more minutes before serving.

9. Spaghetti With Lentils And Sauce

Ingredients:

• 1 ½ cup cooked lentils 
• 1 bay leaf
• 1 large garlic clove
• ¼ tsp salt
• 2 cups vegetable broth 
• 2 cups marinara sauce
• 8 oz whole-grain pasta 

Method:

• Cook the lentils, and add the salt, broth, garlic, and bay leaf. Simmer over a medium-high heat for 20-35 minutes. Drain, remove bay leaf and garlic and set aside.
• Cook the pasta and drain, then return to the pot. Add the mariana and lentils and heat. 
• Add pasta to the bowls, top with mariana and lentils, and garnish as needed. Serve warm.

10. Lemon Lentil Soup

Ingredients:

• 1 tbsp olive oil
• 1 onion
• 2 medium carrots
• 5 cloves garlic
• 6 cups vegetable stock
• 1 ½ cups lentils
• ⅔ cup corn
• 2 tsp ground cumin
• 1 tsp curry powder
• Pinch of saffron and cayenne
• 1 lemon
• Sea salt and black pepper

Method:

• Saute the veggies in oil for 5 minutes, and then add the garlic and stir for 1 minute.
• Stir in the lentils, vegetable stock, cumin, curry powder, saffron, cayenne, and corn.
• Continue cooking until simmering, then cover and cook for 15 minutes.
• Add to a blender and blend until smooth. Add lemon juice and zest, and season with sea salt and black pepper.
• Serve

11. Lentil Baked Ziti

Ingredients:

• 1 tbsp olive oil
• 1 red onion
• ¼ tsp salt
• 2 cloves garlic
• 1 ¼ cups lentils,
• 3 cups water
• 12 oz whole grain ziti, rigatoni or penne pasta
• 8 oz mozzarella cheese
• Salt
• Freshly ground black pepper
• Pinch of red pepper flake
• 23.5 oz marinara sauce 
• 1 cup ricotta cheese
• Handful of fresh basil leaves

Method:

• Cook the lentils water. Meanwhile, add the salt and onion to olive oil to the pan, and cook for 4-5 minutes. Cook the garlic for 30 seconds, and then add the water and lentils.
• Raise heat and bring to a simmer. Once simmering, reduce the heat and simmer until the lentils are cooked – around 30-40 minutes. Drain and set aside.
• Cook the pasta according to the instructions, and then add the lentils, ½ cup of cheese, salt, black pepper, and red pepper flakes.
• Add a cup of marinara sauce to a baking dish, add the lentil and pasta mix, and then add the cheese.
• Add the rest of the sauce and mozzarella, cover with foil, and then bake for 30 minutes. Remove the film, increase the heat and cook for another 9 minutes.
• Remove from the oven and cool for 10 minutes before serving.

12. Asian Lentil Lettuce Wraps

Ingredients:

• 1 cup red lentils
• 1 ½ Tbsp olive oil
• 1 cup red bell pepper
• ¾ cup onion 
• 1 cup carrots
• 1 Tbsp minced garlic
• 1 Tbsp ginger
• ¼ cup hoisin sauce
• 2 Tbsp soy sauce
• 1 ½ Tbsp rice vinegar
• 1 tsp sesame oil
• 1 can water chestnuts
• ½ cup walnuts
• ¼ cup chopped green onions
• 2 Tbsp chopped cilantro
• Sesame seeds
• 1 – 2 heads iceberg lettuce

Method:

• Cook lentils according to package instructions
• Cook onion for 5 hours in olive oil, and then add the garlic, ginger, and carrots, and cook for 1 minute.
• Add hoisin sauce, lentils, rice vinegar, soy sauce, sesame oil, and chestnuts, and cook for 1 minute.
• Add green onions, walnuts, sesame seeds, and cilantro.
• Serve with lettuce.

13. Garlic, Lentil, And Tomato Salad

Ingredients:

• 1 head garlic
• 1 tbsp olive oil 
• 1 ½ cups grape tomatoes 
• 1 cup red onion 
• 2 ¾ cups vegetable broth
• 1 cup green lentils 
• ½ cup celery
• ½ cup red pepper
• 2 tbsps olive oil
• 2 tbsps lemon juice
• ¼ tsp red pepper
• Salt and Pepper to taste

Method:

• Cut top off garlic, add a teaspoon of oil and place in foil.
• Add onion and tomatoes to a baking sheet, add oil, salt, and pepper, and cook for 30 minutes.
• Open garlic and allow to cool. Place cloves in a bowl and break into small pieces.
• Boil the broth, add lentils, reduce the heat and cook for 30 minutes. Drain and add to a bowl with tomatoes, garlic, red onion, red pepper, celery.
• Add lemon juice, olive oil, and crushed pepper to a bowl, add salt and pepper, and add to the lentil mixture.

14. Lentil And Goats Cheese Sweet Potatoes

Ingredients:

• 4 sweet potatoes
• ¾ cup black lentils 
• 1 tbsp olive oil
• 1 tsp salt
• 2 stalks celery
• 1 large onion
• 4 oz goat cheese
• 1 tsp fresh thyme
• Fresh ground black pepper

Method:

• Wash and prick sweet potatoes, and bake for an hour.
• Add ¾ cup of lentils to a pot with 3 cups of water, bring to a boil, and simmer for 20 minutes. Drain and add to a bowl, mixing with a tablespoon of oil and ½ teaspoon of salt.
• Slice celery stalks, add thyme leaves, and mix with lentils. Set the leaves to one side.
• Remove the potatoes, cut them in half, and scoop the insides out. Mash the potato and stir in half the goat’s cheese, ½ teaspoon salt, and pepper.
• Fill the potato skin with the potato, and add lentils. Bake for 10 minutes, remove and garnish.

15. Smoky BBQ Lentils

Ingredients:

• 1 cup lentils
• 5 cups water
• 2 carrots
• ½ large sweet onion
• 2 garlic cloves peeled
• Water
• ¼ cup apple cider vinegar
• 2 tbsps molasses
• 2 tbsps maple syrup
• 2 tsp yellow mustard powder
• 2 tsp liquid smoke
• ¼ tsp chili powder
• ⅛ tsp ground ginger
• ⅛ tsp ground clove

Method:

• Cook lentils, drain, and set to one side.
• Add carrots, garlic, and onion to another pot with water and cook for 15-20 minutes.
• Add vegetables to a blender with molasses, maple syrup, mustard powder, vinegar, liquid smoke, chili powder, clove, and ginger, and blend.
• Combine sauce with lentils, serve and enjoy.

16. Lentil Burger

Ingredients:

• 2 tbsps Mustard sauce
• 1 cup uncooked lentils
• ⅓ cup raisins
• 1 cup bread crumbs
• ½ cup crushed walnuts
• Salt
• Burger toppings such as tomato, lettuce, and onions

Method:

• Cook the lentils according to the package instructions and add to a blender with walnuts and raisins. Blend well.
• Add the breadcrumbs and allow to sit for 10 minutes, before forming the patties.
• Bake in the oven until cooked, and then serve as desired

17. Avocado Lentil Salad

Ingredients:

• 1 cup cooked green lentils
• 1 ripe avocado
• 1 cup spinach leaves
• 1 lemon
• 1 tsp salt
• 1 tbsp olive oil
• 4 tbsps pomegranate seeds
• 2 mandarins

Method:

• Add all ingredients to a bowl, leaving some pomegranate seeds and mandarins/
• Use these for garnish, and serve.

18. Lentil Brown Rice Bake

Ingredients:

• ½ large onion finely chopped
• 1 medium green bell pepper 
• 4 cloves garlic 
• ¾ cup brown lentils
• ¾ cup long-grain brown rice
• 3 cups vegetable broth
• 1 can tomatoes
• 1 can green chiles 
• 1 tbsp taco seasoning
• 2 tsp oregano
• 1 tsp thyme thyme
• 1 tsp salt
• Freshly ground black pepper 
• 2 cups shredded cheese 
• Chopped cilantro

Method:

• Combine all ingredients apart from the cheese in a baking dish, and mix. Cover with foil and bake for 1 ½ hour, stirring once.
• Remove the foil, stir in half the cheese, and add the other half as a topping.
• Return to the oven and bake for 20 minutes.
• Stand for 10 minutes and serve.

19. Lentil Hummus

Ingredients:

• 2 ½ cup cooked lentils
• 2 tsp lemon juice
• ¼ cup tahini
• ¼ cup olive oil
• 1 ½ tsp cumin
• 1 ¼ tsp salt
• ½ tsp paprika
• ¼ tsp garlic powder
• ¼ tsp red pepper flakes
• 2 tsp water or reserved lentil liquid

Method:

• Add tahini and lemon juice to a blender, blend for 30 seconds, and then add olive oil and blend for another 30 seconds.
• Add the rest of the ingredients, and half a cup of lentils, and blend for 1 minute.
• Add the rest of the lentils and the water and blend until smooth.

20. Sweet Potato And Lentil Shepherds Pie

Ingredients:

• 3 ½ lbs sweet potatoes
• ¾ tsp salt
• ½ tsp garlic powder
• ¾ cup non-dairy milk
• 3 tbsps butter
• 2 ¼ cups lentils
• 1 tbsp olive oil
• 1 large onion
• 2 large shallots
• 2 cloves garlic
• 2 medium carrots
• 2 stalks of celery
• 10 oz white mushrooms
• 1 ½ tbsps thyme leaves
• 1 tbsp fresh rosemary
• ¼ tsp sage
• 1 tbsp balsamic vinegar
• ½ cup vegetable broth
• Salt and pepper
• ⅓ cup bread crumbs 

Method:

• Boil the potatoes, drain, and mash, adding garlic powder, almond milk, oil, and salt.
• Cook the lentils for 20-25 minutes, and then cook the onions and shallots over oil in a separate pan. Cook for 5 minutes, add the garlic, carrots, and celery, and cook for 2-3 minutes.
• Add the thyme, rosemary, sage, mushrooms, and vinegar, and cook for 7-8 minutes.
• Add broth and cooked lentils, and mix. Add to the casserole dish, top with the sweet potatoes and bread crumbs. Bake for 40-45 minutes.

21. Barbecue Lentil Loaf

Ingredients:

• 1 cup lentils
• ½ tsp salt
• 1/2 heaping cup chopped onion
• 1 tbsp minced fresh garlic
• ¼ tsp sea salt
• ¼ cup 
• 1 cup (240g) barbecue sauce 
• ½ cup medium grind cornmeal 
• 3 tbsps ground flaxseed
• ½ tsp chipotle chili spice
• ½ cup corn

Method:

• Cook lentils according to package instructions. Leave to sit for 10 minutes, and then add ½ to a blender.
• Add ¾ cup of barbeque sauce to the lentils with flaxseed and cornmeal and stir well.
• Add to a lined pan, and sit for 20 minutes. Then bake at 350 degrees for an hour
• Sit for 20 minutes, slice, and serve.

22. Lentil Black Bean Chili

Ingredients:

• 3 tbsp olive oil
• 1 large onion
• 2 cups baby carrots
• 6 cloves garlic
• 2–4 tsp chili powder
• 1 Tbsp smoked paprika 
• 1 tsp sugar
• 1 tsp allspice
• 2 tsp cumin
• 6 cups vegetable broth
• 1 cup dry lentils
• 3 tbsps tomato paste
• 2 cans fire roasted tomatoes
• 2 cans black beans
• 1 can sweet corn kernels
• Salt and pepper

Method:

• Cook carrots, oil, and garlic in a pan with oil, and cook for 1-2 minutes. Add the paprika, chili, allspice, cumin, and sugar and cook for another minute, then add the lentils, tomato paste, tinned tomatoes, and broth, and bring to a boil. Cover and simmer for 30 minutes.
• Add black beans and corn, cover, and simmer for 20 minutes.
• Serve with cheese and garnish as desired.

23. Butternut Squash And Lentil Salad

Ingredients:

• 1 medium butternut squash
• 3 tbsps olive oil
• 1 tbsp salt
• 2 tsp pepper
• 1 tbsp chili powder
• 3 cups chicken stock 
• 2 cups lentils
• 1 red pepper
• ½ cup feta cheese
• 3 handfuls baby spinach
• 2 tbsps Italian parsley
• 2 tbsps roasted pistachios
• Vinaigrette

Method:

• Add cubed butternut squash, oil, salt, pepper, and chili powder, and bake for 40 minutes. Allow to cool for 5 minutes.
• Add chicken stock to a pan and boil, add the lentils, and cook for 15-20 minutes. Remove from the heat and allow to cool.
• Add feta, spinach, parsley, red pepper, pistachios, parsley, lentils, vinaigrette, and squash to a bowl, toss to combine, and serve.

24. Lentil Cookies

Ingredients:

• ½ cup red lentils
• ½ cup peanut butter 
• ⅓ cup pure maple syrup
• 1 tbsps pure vanilla extract
• 1 cup gluten-free rolled oats
• ½ tsp baking soda
• ¼ tsp sea salt
• ⅓ cup mini chocolate chips

Method:

• Cook the lentils according to package directions.
• Add to a food processor with water and blend.
• Add oats to the blender and blend, then add to a bowl and add salt and baking soda. Set to one side.
• Mix peanut butter, vanilla, and syrup until smooth, then add the lentil puree and mix.
• Add the oat mixture and ⅓ cup of chocolate chips. Add to a pan, sprinkle remaining chips, and bake for 20-25 minutes.

25. Red Lentil Donuts

Ingredients:

• ¾ flour 
• ⅓ cup Cacao Powder
• ½ tsp Baking Soda
• ¼ tsp Sea Salt
• 1 Cup Lentils, cooked
• 3 Tbsp Butter
• ⅓ Cup Coconut Sugar
• 1 Egg
• 1 tsp Vanilla Extract
• 1/2 Cup milk 

For Glaze:

• ¾ Cup Icing Sugar
• 3 Tbsp Cacao
• 3-4 Tbsp Coconut Cream
• 2 tsp Maple Syrup

Method:

• Blend lentils and butter in a blender until smooth, and add the vanilla extract, egg, and coconut sugar.
• Add flour, cacao, baking soda, and salt to another bowl, and then add the lentil mixture.
• Add to a donut pan and mix for 12 minutes.
• Add the glaze ingredients to a bowl, whisky, and dip donuts in.                                                     

26. Lentil Bolognese

Ingredients:

• 2 tbsp olive oil
• 1 onion
• 1 ½ cup carrots
• 1 ½ cups celery 
• 4–6 cloves garlic
• 1 ½ tsp salt
• ½ tsp pepper
• ¼ tsp chili flakes
• 1 tbsp fresh oregano or thyme 
• ⅓ cup tomato paste
• 1 ¼ cup lentils
• 3 medium tomatoes
• 3 ½ cups veggie stock
• ¾ cup hemp seeds
• 2 tsp balsamic vinegar

Method:

• Cook the onion in oil over a medium heat for 2-3 minutes, and then add the celery, carrots, garlic, salt, pepper, chili flakes, herbs, and celery and cook for another 7-8 minutes.
• Add the tomato paste and stir, then add the tomatoes with their juices and cook. Add the hemp seeds, veggie stock, and lentils and bring to a boil for 20-25 minutes.
• Continue cooking, and then add the balsamic vinegar, salt, pepper, and chili flakes to taste.
• Serve tossed with pasta.

27. Lentil Dahl

Ingredients:

• 3 tbsps ghee or coconut oil
• 1 onion
• 4 cloves garlic
• 2 tbsps ginger
• 1 medium jalapeno
• ½ tsp fennel seeds
• 1 tsp black mustard seeds
• 2 tsp cumin seeds
• 2 tsp garam masala
• 1lb spinach
• 20 mint leaves
• 1 tsp dried fenugreek leaves
• 2 tbsps water
• ¾ cup water
• ½ cup plain yogurt (or vegan yogurt)
• 3 – 4 cups lentils
• 1 tsp salt

Method:

• Cook the lentils according to package ingredients
• Make the spinach sauce by sauteing onion in ghee or oil for 3-4 minutes, and then adding the mustard seeds, cumin seeds, fennel seeds, and garam masala. Stir for two minutes and reduce heat.
• Add the mint, fenugreek, spinach, and water, cover, and cook for 2 minutes. Blend with ¾ cups of water.
• Return to the heat and add salt, lentils, and yogurt. Adjust salt and cayenne if desired, and then serve with basmati rice.

28. Braised Green Lentils

Ingredients:

• 2 tbsps olive oil
• 1 onion
• 1 cup celery
• 1 cup carrot
• 3–4 garlic cloves
• 1 ½ cups lentils
• 1 tsp red wine vinegar
• 4 cups veggie stock 
• 1 tsp salt
• ½ tsp mustard
• 4–5 sprigs fresh thyme
• 2 bay leaves

Method:

• Cook celery, onion, and carrots with onion over a high heat stir for 4-5 minutes, and reduce heat. Cook for 4-5 more minutes, add the garlic and lentils, and cook for 2 minutes, stirring all the time.
• Add the red wine vinegar and cook for 2 minutes before adding the mustard, stock, and salt. Simmer, add thyme and bay leaves, and cook for 30 minutes.
• Drain, remove thyme, and season to taste.

29. Moroccan Lentil Quinoa Soup

Ingredients:

• 2 tbsps olive oil
• 1 onion
• 5–6 garlic cloves
• 3 carrot
• 1 red bell pepper
• 1 poblano pepper
• 1 can tomatoes 
• 4 cups veggie broth
• 1 ½ tsp salt
• 2 tsp cumin
• 1 tsp chili powder
• 1 tsp coriander
• 1 tsp cinnamon
• 1 tsp dried thyme 
• ½ tsp turmeric
• 1 tsp maple syrup
• ¾ cup lentils
• ¼ quinoa

Method:

• Cook onions and garlic, add bell pepper and carrots, and stir.
• Add tomatoes and broth, stir salt and spices, as well as lentils and quinoa, and cook for 5-10 minutes.
• Season as desired

30. Lentil Tabouli Salad

Ingredients:

• 1 ½ Cups Lentils
• 4 Cups water
• 4 tomatoes
• 1 large bunch parsley
• ⅓ cup red onion 
• ⅓ cup fresh mint
• 1 tsp salt
• 1 tsp cinnamon
• 2 tsp allspice
• 3 Tbsps olive oil
• ¼ cup lemon juice 
• Cracked Pepper 

Method:

• Cook lentils, drain, and set aside. Chop tomatoes, parsley, onion, and mint, and add lentils, lemon juice, olive oil, salt, and spices. Mix, chill, and serve.

31. Lentil Salad With Mint And Yogurt

Ingredients:

• 2 cups cooked lentils 
• 3 cups spring veggies
• 3 tbsps red onion-
• 1–2 garlic cloves
• ¼ cup mint leaves
• 2 tbsps olive oil
• 1 lemon
• Salt and pepper
• Yogurt sauce (optional)

Method:

• Cook the lentils and steam the veg. Place in a bowl with mint and garlic, toss with lemon zest, juice, and oil, and season as needed.
• Add yogurt sauce if desired, mix and serve.

Frequently Asked Questions