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10 Easy Lentil Recipes for Busy Weeknights
Lentils are one of the best weeknight ingredients you can keep in the pantry. They are cheap, they don’t need soaking, and most kinds cook in 15 to 30 minutes. These easy lentil recipes cover everything from a cozy lentil soup and a creamy red lentil dal to tacos, sloppy joes and a hearty salad that keeps all week. Every recipe below is meat-free, and most use ingredients you probably already have.
First, you’ll learn how to cook each type of lentil. Then come the 10 recipes, with amounts and times so you can cook straight from this page. The full recipe card for our favorite, the easy lentil soup, is at the bottom.
How to Cook Lentils (The Basic Method)
- Rinse and sort. Put dry lentils in a strainer, rinse them under cold water, and pick out any small stones or shriveled lentils.
- Use about 3 parts liquid to 1 part lentils. For 1 cup (about 190 to 200 g) of dry lentils, use 3 cups (720 ml) of water or broth.
- Simmer, don’t boil hard. Bring to a boil, then lower the heat and simmer, partly covered, until tender. A hard boil can split the skins.
- Season near the end. Add salt during the last few minutes, or after draining.
One cup of dry lentils makes about 2½ to 3 cups cooked. There’s no need to soak lentils, which is part of what makes them so easy.
Types of lentils and cooking times
| Type | Simmer time | Texture | Best for |
|---|---|---|---|
| Brown | 20 to 30 min | Soft, holds shape loosely | Soups, tacos, sloppy joes, burgers |
| Green | 25 to 35 min | A little firmer than brown | Stews, salads, shepherd’s pie |
| French green (Puy) | 25 to 30 min | Firm, peppery | Salads and side dishes |
| Black (beluga) | 20 to 25 min | Firm and glossy | Salads and grain bowls |
| Red or yellow (split) | 15 to 20 min | Breaks down and turns creamy | Dal, curries, creamy soups |
10 Easy Lentil Recipes
1. Easy Lentil Soup
Our go-to. Soften 1 diced onion, 2 diced carrots and 2 diced celery ribs in 2 tablespoons olive oil for 6 to 8 minutes. Stir in 3 minced garlic cloves, 1 teaspoon cumin, 1 teaspoon smoked paprika and ½ teaspoon dried thyme for 1 minute. Add 1 cup (190 g) brown or green lentils, a 14.5 oz (411 g) can of diced tomatoes, 6 cups (1.4 L) vegetable broth and a bay leaf. Simmer, partly covered, for 25 to 30 minutes, then stir in 3 cups baby spinach and a squeeze of lemon. It serves 6, and the full recipe card is at the bottom of this page.
2. Red Lentil Dal
Simmer 1 cup (200 g) rinsed red lentils with 3 cups (720 ml) water, ½ teaspoon turmeric and 1 teaspoon salt for 15 to 20 minutes, stirring often, until thick and creamy. In a small pan, heat 2 tablespoons ghee or oil and fry 1 teaspoon cumin seeds, 3 sliced garlic cloves, 1 tablespoon grated ginger and 1 or 2 dried red chiles until fragrant, about 1 minute. Pour this sizzling tadka over the dal and finish with cilantro and lemon juice. Serve with rice or naan. Serves 4.
3. Lentil Tacos
Cook ½ diced onion in 1 tablespoon oil, add 2 minced garlic cloves, then stir in 1 cup (190 g) brown lentils, 2½ cups (600 ml) vegetable broth, 2 tablespoons tomato paste and 2 tablespoons taco seasoning. Simmer 25 to 30 minutes, until the lentils are tender and most of the liquid is absorbed, then mash lightly with a spoon. Fill 8 warm tortillas and top with salsa, avocado, cheese and lime. Tip: cooked lentils can also replace half the meat in skillet dinners like our ground beef and rice recipes.
4. Lentil Bolognese
Soften 1 chopped onion, 1 carrot and 1 celery rib in 2 tablespoons olive oil, add 3 garlic cloves and 2 tablespoons tomato paste, and cook 2 minutes. Add 1 cup (190 g) brown or green lentils, a 24 oz (680 g) jar of marinara, 2 cups (480 ml) water and 1 teaspoon Italian seasoning. Simmer 30 to 35 minutes, stirring now and then and adding a splash of water if it gets too thick. Toss with 1 lb (450 g) cooked pasta and top with Parmesan. Serves 6.
5. Mediterranean Lentil Salad
Simmer 1 cup (200 g) French green or black lentils in 3 cups water for 20 to 25 minutes, until just tender but still firm. Drain and cool. Toss with 1 diced cucumber, 1 cup halved cherry tomatoes, ¼ finely chopped red onion, ½ cup (75 g) crumbled feta, ¼ cup Kalamata olives and a handful of parsley. Dress with 3 tablespoons olive oil, 2 tablespoons lemon juice, 1 teaspoon Dijon mustard, 1 small grated garlic clove, salt and pepper. It keeps well in the fridge for lunches.
6. Lentil Sloppy Joes
Cook 1 diced onion and 1 diced green bell pepper in 1 tablespoon oil for 5 minutes, then add 2 garlic cloves. Add 1 cup (190 g) brown lentils and 2 cups (480 ml) water or broth and simmer 20 minutes. Stir in a 15 oz (425 g) can of tomato sauce, 1 tablespoon brown sugar, 1 tablespoon yellow mustard, 1 tablespoon soy sauce and 1 teaspoon chili powder. Simmer 10 to 15 minutes more, until thick. Pile onto 6 toasted buns. (We use soy sauce because most Worcestershire sauce contains anchovies.)
7. Mujadara (Lentils and Rice with Crispy Onions)
This Middle Eastern classic is pure comfort. Slowly cook 3 large thinly sliced onions in ¼ cup (60 ml) olive oil over medium heat for 25 to 30 minutes, until deep brown and partly crispy. Meanwhile, simmer 1 cup (190 g) brown or green lentils in 4 cups water for 15 to 20 minutes, until just tender, and drain. Cook 1 cup (200 g) long-grain rice with 1¾ cups (420 ml) water, 1 teaspoon cumin and a good pinch of salt. Fold the lentils into the rice and pile the onions on top. Serve with plain yogurt. Serves 4 to 6.
8. Coconut Lentil Curry with Spinach
Soften 1 chopped onion in 1 tablespoon oil, then add 3 garlic cloves, 1 tablespoon grated ginger and 2 tablespoons curry powder and cook for 1 minute. Add 1 cup (200 g) red lentils, a 13.5 oz (400 ml) can of coconut milk, a 14.5 oz (411 g) can of diced tomatoes and 2 cups (480 ml) vegetable broth. Simmer for 20 to 25 minutes, until the lentils are soft. Stir in 4 cups baby spinach until wilted, then add lime juice and salt to taste. Serve over rice. Serves 4.
9. Lentil Shepherd’s Pie
Soften 1 onion, 2 carrots and 2 celery ribs in 2 tablespoons oil. Stir in 2 garlic cloves, 2 tablespoons tomato paste and 1 tablespoon flour. Add 1 cup (190 g) brown or green lentils, 3 cups (720 ml) vegetable broth, 1 teaspoon dried thyme and 1 tablespoon soy sauce, and simmer 25 to 30 minutes until thick. Stir in 1 cup frozen peas and spread in a 2-quart (2 L) baking dish. Top with about 2½ lb (1.1 kg) of potatoes mashed with butter and milk, and bake at 400°F (200°C) for 20 to 25 minutes, until golden and bubbling. Serves 6.
10. Lentil Veggie Burgers
Mash 2 cups (about 400 g) well-drained cooked brown or green lentils with ¾ cup (40 g) panko, 1 large egg, ½ cup grated carrot, 2 sliced green onions, 1 minced garlic clove, 1 teaspoon cumin, 1 teaspoon smoked paprika and ½ teaspoon salt. Shape into 6 patties about ½ inch (1.3 cm) thick and chill for 20 minutes so they hold together. Pan-fry in 2 tablespoons oil over medium heat for 4 to 5 minutes per side, until crisp and hot in the center. Because the patties contain raw egg, cook them to 160°F (71°C).
Tips for Cooking Lentils
A few simple habits make all of these easy lentil recipes turn out better.
- Check the age. Very old lentils take longer to soften. Buy them from a store with good turnover and use them within a year or so.
- Acid slows softening. Tomatoes, vinegar and lemon juice can keep lentils firm. That is why the soup and bolognese above simmer a little longer, and why lemon goes in at the end.
- Pick the right lentil. Use brown or green for dishes where you want texture, and red when you want a creamy result.
- Taste as you go. Cooking times vary by brand, so start tasting a few minutes early.
- Cook a big batch. Plain cooked lentils make quick salads, tacos and burgers all week.
Looking for more meat-free dinners? Try these quinoa recipes, our paneer recipes, a quick 5-ingredient fried rice, or browse all our vegetarian recipes.
How to Store and Freeze Cooked Lentils
- Refrigerator: cool cooked lentils and lentil dishes, refrigerate them within 2 hours, and eat them within 3 to 4 days.
- Freezer: most of these easy lentil recipes freeze well. Freeze plain cooked lentils, soup, dal or curry in airtight containers for about 2 to 3 months for best quality. Spread plain lentils on a tray to freeze first so they don’t clump.
- Reheat leftovers until steaming hot, 165°F (74°C). Soups and sauces should come to a boil.
These times follow the FoodSafety.gov cold food storage chart.
Easy Lentil Recipe FAQs
Do I need to soak lentils before cooking?
No. Unlike dried beans, lentils cook quickly without soaking. Just rinse them and pick out any stones.
Which lentils are best for soup?
Brown or green lentils hold their shape and give the soup texture. Red lentils break down and make a thick, creamy soup.
Why are my lentils still hard?
They may be old, or an acidic ingredient such as tomatoes went in early. Keep simmering, adding water if needed, and add acidic ingredients toward the end next time.
How much protein is in lentils?
About 18 grams per cup of cooked lentils, along with about 230 calories and plenty of fiber, according to USDA FoodData Central.
Can I cook lentils in broth instead of water?
Yes. Broth adds flavor. If your broth is salty, wait until the end to add more salt.
Easy Lentil Soup Recipe Card
Here is the full card for recipe number 1. Calories are an estimate per serving based on USDA FoodData Central values for the ingredients.
Easy Lentil Soup
Ingredients
Equipment
Method
- Heat the oil in a large pot over medium heat. Cook the onion, carrots and celery until softened, 6 to 8 minutes.
- Add the garlic, cumin, smoked paprika and thyme and cook 1 minute, until fragrant.
- Add the lentils, tomatoes, broth and bay leaf. Bring to a boil, then reduce to a simmer.
- Simmer partly covered for 25 to 30 minutes, until the lentils are tender.
- Remove the bay leaf. Stir in the spinach until wilted, 1 to 2 minutes, then add the lemon juice, salt and pepper.
