34 Easy Lentil Recipes You'll Want To Make All the Time

What exactly are lentils? If you've wondered, you're not alone. Lentils are legumes; one of the best plant-based proteins out there, lentils are packed with nutrients and can be used in many mouthwatering recipes that vegans, vegetarians and even meat eaters will love. Not all lentils cook the same way, though, which is why it's important to learn about the different types of lentils and how best to use them. Brown lentils are perfect for making hearty burgers and flavorful soups, and green or red lentils are great in this curry-spiced stew. The lentils in this beautiful salad get a double-dose of flavor; they're infused with fresh garlic during the cooking process and they're tossed with fresh herbs and smoky cumin.

In the Mediterranean, meals rely heavily on plant-based recipes favoring legumes, whole grains and loads of fresh vegetables and fruits. This recipe fully embraces that philosophy, borrowing a few of the classic cooking techniques and ingredient combinations from the region--firm black lentils from France and olive oil-fried eggs from Spain. This recipe is super simple, yet hearty enough to satisfy even the most hard-core meat eaters in your family.

Dal fry is a popular lentil dish made both in homes and in dhabas (roadside cafes or stalls) and restaurants across India. It’s comforting and flavorful and you can have it every day and not tire of it. Dal refers to the lentils or split peas the dish is based on as well as the spiced stew commonly made from them, while “fry” is a reference to the process of making a tadka, an Indian culinary technique that sizzles whole spices in hot ghee or oil for magical flavor. The dish is commonly made with masoor dal (red lentils) or toor dal (split pigeon peas). This version opts for red lentils, but if you prefer you can use split pigeon peas — just keep in mind that you’ll have to soak and cook the peas for longer to ensure they’re tender enough. Tomatoes, onions and garlic round out the flavor of the dish, and garnishing it with fresh cilantro and lime gives it a bright flavor and aroma. Dal fry is traditionally served with rice or roti, but can also be eaten by itself or with any other Indian flatbread.

Here's a simple and well-balanced veggie burger that won't break the bank. Tender Instant Pot® lentils and roasted sweet potato and mushrooms come together in a satisfying patty that's served piled high with creamy, tangy coleslaw.

Steaming canned lentils (or any canned bean) for a few minutes softens them and freshens the flavor. While warm, they more readily absorb the oil and vinegar marinade in this recipe and become a full-flavored counterpart to roasted squash and creamy goat cheese.

Lentils are the perfect addition to this pasta-and-veggie soup. They make it even more hearty and satisfying.

This hearty vegetarian chili is both nutritious and satisfying, thanks to the protein-packed navy beans and brown lentils. We added a generous dose of dried spices and other pantry staples to boost the flavor and make this dish accessible for any night of the week.

These peppers, inspired by the fresh flavors of the Mediterranean, are loaded with fiber and plant-based protein, thanks to the lentil stuffing. Delicious and satisfying!

This vibrant, healthy and satisfying lentil soup is packed with eight vegetables (10 if you include the herbs) and gets its fresh flavor from tomatillos and cilantro. Tender green lentils provide a hearty base, and there’s a little heat from jalapeño and poblano. The finishing touch of baby spinach, sweet peas and lime juice guarantees each bite is beautifully green and bright.

Get saucy with protein packed, no-meat meatballs! Lentils work together with onions, garlic, tomato paste, soy sauce and nutritional yeast to make these meatballs taste meaty.

High-protein brownies that will curb your craving for sweets? What's not to love about that?!

This has to be one of the most popular and delicious dals in India. Luscious and rich with a deep flavor, this dal is made mostly with a whole black lentil called sabut urad dal and a smattering of red kidney beans. Originally from Peshawar (now in Pakistan), this Punjabi dal was brought to India during the Partition and became an instant classic, served everywhere from 5-star hotels to roadside dhabas (shacks). There are various versions of this dish, such as kali dal, ma ki dal and dal bukhara. This version, dal makhani, was created by the founder of Moti Mahal restaurant in Delhi, who added kidney beans, tomato and cream. Traditionally it is made in a clay pot and simmered for 24 hours, but a pressure cooker speeds that up. It makes great leftovers because it tastes even better the next day.

Sloppy Joe’s just got a little bit healthier. Instead of making them with only ground beef, try a mix of meat and lentils. You’ll add an extra dose of filling fiber, without sacrificing any flavor.

Why choose French lentils? They keep their shape better than some other varieties, making them the ideal choice when you're planning to toss them into a salad.

Brown lentils are the star of this dish. To boost flavor, we used a classic mirepoix—onion, celery and carrot – as well as thyme, bay and oregano for an herby finish. We found the fresh lemon juice and parsley at the end brightened up the soup and added a nice pop of color.

Lentils are right at home in this Indian-inspired shrimp dish. As they cook, they soak up all the delicious flavors of the fragrant tomato sauce they’re cooked in (like garlic, ginger and garam masala), which gives them their signature flavor.

In the habit of always making the same side to serve with salmon? Shake things up with Ina's flavor-packed lentils. They're infused with garlic, herbs and chicken stock — and an unforgettable accompaniment to the fish.

These 5-star lentils pack so much flavor that one FN fan raves they could "convert virtually anyone to vegan/vegetarianism". Pro tip: Wait until the very end of the cooking process to add salt. This ensures the best flavor and texture.

Incorporate orange lentils into your dish for a quicker cook time and brighter presentation.

Lentils don’t require soaking like other dried legumes, making them ideal for an easy weeknight meal or pantry cleanout dish. The key to tender and intact (not mushy) lentils is to cook them at a gentle simmer — and resist the urge to stir! The following method works equally well for green, French Le Puy, brown or beluga lentils. But it’s not a good match for red and yellow lentils, which usually come split and cook faster.

These simple two-ingredient sandwich wraps feature plant-based protein from red lentils and sesame seeds. They’re perfect for rolling around both sweet and savory fillings – and are gluten-free and vegan to boot. There’s no need to cook the lentils that form the base of the batter; just soak them in hot water and they become the ideal consistency for blending. The key to cooking the wraps themselves is to use a nonstick skillet and have a small offset spatula ready to spread the batter around the skillet so it resembles a crêpe.

This vegan chili is every bit as comforting as the meat-filled counterpart, thanks to hearty lentils, beans and vegetables.

This delicious recipe proves that lentils don’t have to be the main ingredient to completely make the dish. Here, they’re combined with aromatic vegetables and a little seasoning to create a savory topping for the salad that rounds out the meal.

Bring the heat with serrano chile pepper, fresh ginger and garlic. If you need to cool things down a bit, top this piquant lentil soup with a dollop of creamy Greek yogurt.

Inspired by vegetarian fried rice, we cooked up red lentils in one skillet with loads of bell peppers, onion, garlic and classic Mediterranean spices like cumin, allspice, nutmeg and paprika. The lentils are then pushed to the side of the pan to crisp up while eggs are scrambled in the center. Everything gets tossed together at the end with fresh grape tomatoes, salty olives and fresh basil to garnish for a hearty breakfast packed with veggies.

This power salad pairs hearty lentils with nutty quinoa for a filling and nutritious bite. Best of all, you only need a handful of basic ingredients to add tons of savory flavor.

This vibrantly spiced red lentil stew comes together quickly and involves minimal kitchen clean up afterwards. Dried mushrooms deepen the flavors and add an irresistible texture.

Ina recommends French green lentils for her hearty sausage soup because of their texture. When they’re cooked they’re tender but not mushy, making them just the thing you want to find in every spoonful!

This salad is guaranteed to become one of your favorite ways to eat this healthy legume. It’s an explosion of color and flavor that will keep you full and fueled because of the protein and fiber in the lentils.

Get your burger fix with this lower-fat, vegan alternative made with hearty lentils. The patties are packed with fiber and protein — and plenty of flavor.

Made with wholesome ingredients, this hearty Persian soup is comforting and filling. You can add various herbs to suit your tastes other than the parsley, dill and cilantro used here. The addition of lemon juice at the very end gives a nice, bright flavor to the soup and complements the lamb well.

Giada takes advantage of hearty lentils in her marinara-topped swiss chard rolls. She mixes cooked green lentils with brown rice, goat cheese, herbs and seasonings to create a stick-to-your-ribs filling that’s both delicious and satisfying.

Jeff’s putting a Mediterranean spin on good-for-you lentils – and it couldn’t be simpler. Throw all your ingredients into a slow-cooker (and let the aromas fill your kitchen) until ready. Super easy!