13 Best Lentil Recipes for Easy, Filling Dinners

Lentils have a reputation problem. Somewhere along the way they got filed under sad health food, right next to plain steamed broccoli and rice cakes. Which is a shame, because they turn into the best bolognese I make, they thicken a soup better than cream, and a bag of them costs less than a coffee.

Here are the lentil recipes my family actually asks for, grouped so you can cook with whatever type is in your cupboard. One cup of dried lentils makes about three cups cooked, which is dinner for four with leftovers, and a cooked cup brings around 15 grams of fiber to the table. They also need no soaking, which is the real reason I reach for them on a Tuesday.

Lentil Soups and Stews

This is where lentils shine hardest. Red ones melt down and thicken the pot on their own, so you get that creamy texture without a drop of dairy. All four of these freeze well, and they taste better on day two.

Lentil Dinners for Busy Weeknights

These are the ones I make when dinner needs to happen fast and nobody is in the mood for a lecture about legumes. Brown and green lentils hold their shape here, so you get texture instead of mush.

Lentil Breads and Fritters

This is the part people do not expect. Blitz soaked lentils into a batter and you get bread and fritters that are naturally flourless, hold together beautifully, and keep you full for hours. Worth trying once just to see it work.

My Best Tips for Cooking Lentils

Lentils are forgiving, but a few small things make the difference between a great pot and a sad grey one. Here is what I have picked up.

• Match the lentil to the job: Red and yellow lentils break down completely, so use them when you want a thick soup or dhal. Brown and green hold their shape, which is what you want in salads, tacos, and bolognese. Black beluga lentils hold up best of all and look lovely on a plate.
• Skip the soak but do rinse: Lentils do not need soaking, which is their whole appeal on a weeknight. They do need a rinse though. Tip them into a colander and run cold water through until it stops going cloudy, picking out any little stones while you are there.
• Hold the acid until the end: Tomatoes, lemon, and vinegar all slow down how fast lentils soften. Simmer them in plain water or vegetable broth until they are nearly tender, then stir in the acidic stuff. Add it too early and you will be standing over the pot wondering why they are still crunchy.
• Season the pot, not just the bowl: Cooking lentils in water with nothing in it gives you exactly what you would expect. I add half an onion, a garlic clove, a couple of bay leaves, and a good pinch of salt to the pot. It costs nothing and the difference is enormous.
• Check how old the bag is: Lentils that have been in the cupboard for two years will simmer forever and never properly soften. If a pot is taking way longer than it should, the lentils are old rather than you doing something wrong. Buy smaller bags more often.
• Cook a big batch on Sunday: Cooked lentils keep about five days in an airtight container in the fridge and freeze well for three months. Having a tub of plain cooked lentils ready turns a salad or a bowl of soup into a real meal in about two minutes.

Lentil Recipe FAQs

Do you have to soak lentils before cooking?

No, and that is the best thing about them. Unlike dried beans, lentils go straight from the bag into the pot. Just rinse them first in a colander and check for the occasional small stone. Soaking will shave a few minutes off the cooking time, but it is genuinely not necessary.

What is the difference between red, green, and brown lentils?

Red and yellow lentils are split, cook in about 15 to 20 minutes, and collapse into a thick puree, which is perfect for dhal and blended soups. Green and brown lentils keep their shape and take 25 to 35 minutes, so they are the ones for salads, tacos, and bolognese. Black beluga lentils are the firmest and the priciest.

How much fiber is in lentils?

About 15 grams in a cooked cup, which is roughly half of what most adults need in a whole day. That is more than almost anything else you can cook for under a dollar, and it is why lentils show up so often in my high fiber dinners.

How long do cooked lentils last in the fridge?

About five days in an airtight container. They also freeze well for up to three months. I freeze them flat in bags so I can snap off however much I need.

Why are my lentils still hard?

Usually one of three things. The lentils are old, you added tomatoes or another acid too early, or your water is very hard. Old lentils are the most common culprit by far. Keep simmering and add a splash of hot water if the pot runs dry.

Before You Go

Pick one soup to start with, because that is where lentils are most forgiving, and keep a bag in the cupboard for the nights when nothing is planned. Once you are converted, have a look at my high fiber dinners and my easy soup ideas for dinner for more cheap, filling meals.

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