Recipes with lentils - 34 recipes
Chef Tips and Tricks
In this video, we show you the best way to trim and tie a roast, all by yourself! You don't need the butcher or supermarket to do it for you when it's so easy to do it at home.
Top rated Lentils recipes
Indian Moong pudding

By The Veggie Indian, The Veggie Indian
Moong is a protein powerhouse, low in calories and high on fibre
- 1 cup Split green gram dal or Yellow moong dal
- ¼ cup parboiled rice
- 1 cup Jaggery powder – I always use powder, see notes on how to break the Jaggery into pieces
- ¼ cup Cashew nuts
- ¼ tsp Cardamom pods
- 1 cup Grated coconut
- 1 cup sugar
- 1 cup whole Milk
- 2 tbsp Ghee
- 3-4 saffron strands
- 1 tsp rose essence – optional
Lentil soup (Fakes)

By alexandra12_01
Greek Dish
- 500gr lentils
- 1 medium onion sliced
- 2 cloves garlic
- 6 spoons olive oil
- 2 bay leaves
- Salt
- Vinegar
- Tomato puree (optional)
Cream of lentil soup with prawns

By Gilles Goess Hostellerie La Briqueterie, France
To make the lentil soup: - Put the lentils in a large saucepan with the chicken stock, carrots, onion pricked w...
- - 500 g lentillons
- - 1,5 l chicken stock
- - 2 carrots
- - 1 onion
- - 2 cloves
- - 1 bouquet garni
- - 2 cloves of garlic
- - 80 g of smoked bacon
- - 0.4 l of single cream
- - 9 medium prawns
- - 3 tablespoons of olive oil
- - Salt
- - Freshly ground pepper
Twice cooked pork belly on puy lentils with fennel and apple and onion veloute

By Philcook83
A dish that showcases a lesser used, cheaper cut of meat and is accompanied with apple, a classic accompaniment to ...
- 1 tbsp coriander seeds
- 2 star anise
- 1 tbsp Fennel seeds
- 1 tbsp salt
- * ½ a whole pork belly
- * handful thyme
- * handful rosemary
- *Rapeseed oil or goose fat to cover
- FOR THE ONION & APPLE SAUCE
- 25g butter
- 4 onions , finely chopped
- 2 Granny Smith apples , cored and sliced
- 250ml chicken stock
- 142ml tub double cream
- FOR THE CARROTS
- 12 Chantenay carrots, peeled
- 1 pack ready to eat puy lentils
Vegetable Shepherd's Pie

By BangersAuVin, Bangers Au Vin
This meat-free alternative to shepherd's pie is as tasty and satisfying as a the lamb-filled original
- 750g potatoes,
- 1 small turnip,
- 500g lentils,
- 6 medium sized carrots,
- 150g salted butter,
- bunch of fresh parsley,
- 3 large onions,
- half a bunch of celery,
- Vegetable stock cube plus any dried mixed herbs of your choice (herbes de provence are good)
Spiced Carrot & Lentil Soup

By meadows
A delicious, spicy blend, packed full of iron and low fat to boot
- 2 tsp cumin seeds
- pinch chilli flakes
- 2 tbsp olive oil
- 600g carrots, washed and coarsely grated (no need to peel)
- 140g split red lentils
- 1litre hot vegetable stock (from a cube is fine)
- 125ml milk (warm milk first slightly to avoid it curdling when added to stock)
- Plain yogurt and naan bread, to serve
Lentil ragout Bolognese

By smuz90
Rich ragout made with lentils instead of meat, traditional recipe from my grandmother
- Brown lentils
- 500g tomato sauce
- 1 onion
- 1 clove garlic
- 1 carrot
- 1 stick of celery
- olive oil
- salt
- fresh sage
- fresh rosemary
- cinnamon
- black pepper
- 1 glass red wine
- nutmeg
- some dried porcini mushrooms
Mushroom and Lentil Lasagne

By pedro.smith1@hotmail.com
Heat oven to 200°c / 400°f / gas mark 6
- 2 tbsp oil
- 1 onion
- 2 garlic cloves
- 8oz/250g mushrooms
- 2 tbsp tomato puree
- 1 tbsp red pesto
- tin of chopped tomatoes
- 432g tin of green lentils
- 4oz/125g no-precooking-required lasagne sheets
- 2oz/50g cheese
- cheese sauce
lentil curry

By sarah_ma17
remove lentils from water and put in fresh water
- 1 cup of lentils soaked in water for an hour
- 1 onion finely chopped and diced
- 2 tbsp of olive oil
- 1 tbsp of ginger
- 1 tbsp of garlic
- 1 tbsp or red chilli powder
- 1 tbsp of turmeric powder
- 1 tsp of salt
- 1 tbsp of black pepper
- 2 green chillies, blended or cut very finely
Curried Sweet Potato & Lentil Soup

By meadows
A delicious and delicately spiced soup
- Low Fat cooking spray
- 1 onion chopped finely
- 1.2 litres (2 pints) Hot Vegetable stock (you can use 2 Knorr vegetable cubes)
- 1 green chilli deseeded and chopped finely
- S teaspoons finely grated ginger
- 1 tablespoon medium curry powder
- 400g (14oz) sweet potatoes peeled and diced
- 100g (3 ½oz) red lentils
- Juice of ½ lime or lemon
- To Serve:
- 4 Tablespoons 0% fat Greek yogurt
- 4 tablespoons chopped fresh coriander
- (214 calories, 6 WW points per serving)
Similar lentils recipe collections
More Lentils recipes
-
Spicy root & lentil casserole
- 2 tbsp sunflower or vegetable oil
- 1 onion, chopped
- 2 garlic cloves, crushed
- 700g potatoes, peeled and cut into chunks
- 4 carrots, thickly sliced
- 2 parsnips, thickly sliced
- 2 tbsp curry paste or powder
- 1 litre/1¾ pints vegetable stock
- 100g red lentils
- a small bunch of fresh coriander, roughly chopped
- low-fat yogurt and naan bread, to serve
-
One-pot lentil chicken
- 1 tsp vegetable oil
- 2 rasher lean dry-cure back bacon, trimmed and chopped
- 2 large bone-in chicken thighs, skin removed
- 1 medium onion, thinly sliced
- 1 garlic clove, thinly sliced
- 2 tsp plain flour
- 2 tsp tomato purée
- 150ml dry white wine
- 200ml chicken stock
- 50g green lentils
- ½ tsp dried thyme
- 85g chestnut mushrooms, halved if large
-
Lentil Soup
- 2 tablespoons olive oil
- 2 large onions, cubed
- 1 teaspoon minced garlic
- 3 carrots, diced
- 2 stalks celery, diced
- 3 1/2 cups crushed tomatoes
- 1 1/2 cups lentils - soaked, rinsed and drained
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 3/4 cup white wine
- 2 bay leaves
- 7 cups chicken stock
- 1 sprig fresh parsley, chopped
- 1/2 teaspoon paprika
- 1/2 cup grated Parmesan cheese
-
Lentil Soup with Brusselsprouts...
- 200gm fresh bilati bandhakopi (Brusselsprout)
- 100gm Musur Dal (Red Lentil seeds)
- 100gm Moog Dal (Yellow moong seeds)
- 2 Green Chillies
- 2-3 tablespoons of Oil : Mustard oil(preferred)/Sunflower oil
- Spices:
- Panch phoron/Panchpuran: 1/3 tea-spoon
- Turmeric powder (Halud/Haldi): 1/2 tea-spoon
- Sugar: 1/4 tea-spoon
- 700ml Water
- Salt to Taste
-
Baked Channa Dal
- Channa Dhal-1cup
- Salt-to taste
- Red Chilli Powder-To taste
- Olive Oil-1tbsp
-
Pumpkin, tomato, onion and green...
- 500 g pumpkin
- 1 large onion
- 3 cloves of garlic
- 4-6 tablespoons of tomato concentrate
- 250 ml tomato coulis
- 250 ml green lentils
- 250 to 350 ml chicken stock
- 2 large sprigs of thyme
- Olive oil
- Salt and pepper
-
Lentil Bolognese
- 3oz/75g puy/green lentils
- 1 tbsp oil
- 1 onion
- 1 garlic clove
- 2 small carrots cubed
- 2 small courgettes cubed
- 2oz/50g button mushrooms sliced
- 400g tin of chopped tomatoes
- ¼ pint/150ml vegetable stock
- 2 tbsp tomato puree
- 1 tsp dried marjoram
- 7oz/200g pasta
-
Red lentil soup
- 3 cups broth
- 1 cup red lentils
- 1/2 cup oats
- 1/2 carrot
- 1/2 onion
- 1 clove garlic
- turmeric
- chilly flakes
- salt
- black pepper
- dried basil
-
Lentils/Dal Seekh Kebabs
- Moong Dal - 1/2 cup
- Channa Dal- 1/2 cup
- Potato - 1/2 boiled and grated
- Onion - 1 (grated)
- Dried Fenugreek Leaves - 1/2 tablespoon
- Salt - to taste
- Ginger garlic paste - 1/2 tablespoon
- Coriander powder - 1 teaspoon
- Turmeric powder – 1/8 teaspoon
- Cumin powder - 1 teaspoon
- Red chilli powder- 1 teaspoon
- Garam Masala powder - 1 teaspoon
- Green chilies - 2 (minced)
- Gram flour- 2 tablespoon
- Oil- for greasing (I used olive oil)
-
Indian lenthils
- Thoor Dal: 1 Cup
- Tomatoes (cut into pieces): 4 Qty
- Mustard: 1 spoon
- Urd Dal: 1 spoon
- Chana Dal: 1 spoon
- Curry Leaves: 10
- Green chillies (vertically chopped) : 3
- Turmeric: 1 pinch
- Oil for seasoning : 3 teaspoons.
- Salt as per your taste
- Coriander Leaves for garnish.
-
Lentil Chilli
- 500g minced beef
- 1 tin chopped tomatoes
- 1 tin passata
- 1-2 finely chopped chillies
- 1 large onion, diced
- 3 garlic cloves
- 2-3 celery sticks, chopped
- 1 tin of peas
- 2 carrots, cubed
- 400g soaked lentils
- 1/2tsp oregano
- s+p to taste
-
Lentil soup
- Lentils
- 1-2 tbsp oil
- 1 onion (peeled, finely chopped)
- 1 garlic clove
- Carrot (chopped)
- Celery (optional)
- Water
- Salt
- Black pepper
- Chopped parsley
Any burning questions? Ask our chefs below!