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Cooking with lentils - 77 recipes

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More Lentils recipes

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For the Lentils Heat a heavy saucepan with the olive oil, garlic, parsley and lemon chunks

  • For the Lentils
  • 1 cup lentils
  • 1 lemon – sliced into small chunks with skin
  • 1/2 cup Italian parsley – chopped
  • 3 cloves of garlic – chopped
  • 3 cloves of garlic – chopped
  • 1 1/2 cups chicken broth
  • 1 tsp. dried oregano
  • 1/2 tsp. salt
  • 1/2 tsp. black pepper
  • 1/4 tsp. red pepper flakes
  • For The Greek Salad
  • 1 large head of Romaine lettuce – cleaned and ripped
  • 1/2 Spanish onion – sliced
  • 1/2 red onion – sliced
  • 1 cucumber - sliced
  • 2 long hot peppers
  • 1 vine ripe tomato - diced
  • 1 bell pepper – sliced thin
  • 1/4 cup of Italian parsley - chopped
  • 1 chunk of feta cheese
  • 1/2 tsp. dried oregano
  • 1/2 tsp. black pepper
  • 1 tsp. salt
  • For the Dressing
  • Juice of 1 lemon
  • 1/4 cup of olive oil
  • Splash of water
4.5/5 (8 Votes)

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A simple kale salad with lentils, roasted leeks and beets, and toasted pecans in a tahini-lemon dressing! Seriously...

  • 3 leeks (ends trimmed, sliced lengthwise then chopped, thoroughly rinsed and dried)
  • 1 beet (rinsed clean, dried and quartered - remove any rough skin)
  • 1-2 Tbsp olive oil
  • 1/4 tsp each salt and pepper
  • 1/2 cup green lentils, rinsed clean
  • 1 cup vegetable stock (or sub water)
  • 4 big handfuls kale, baby spinach, or spring greens
  • TAHINI DRESSING
  • 1/4 cup tahini (sesame seed paste)
  • 1/2 lemon, juiced
  • 2 Tbsp maple syrup (or sweetener of choice)
  • 3-4 Tbsp good olive oil
  • Pinch each salt and pepper
4.5/5 (6 Votes)

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From GE Appliances website

  • 3 cups water
  • 2 cups dried lentils, rinsed and drained
  • 1-1/2 cup diced tomatoes
  • 1 cup sliced or prepared baby carrots
  • 1/2 cup green bell pepper, chopped
  • 1/2 cup onion, chopped
  • 2 stalks celery, chopped
  • 3 cloves garlic, minced
  • 1 teaspoon dried thyme (use more if fresh is used)
  • 1 teaspoon dried basil (use more if fresh is used)
  • Salt and pepper to taste
4.5/5 (6 Votes)

By

This hummus has a fun and exotic twist…spiced with garam masala and curry powder, with lentils instead of chickpe...

  • 1 cup uncooked red lentils
  • 3 cups water
  • 1/4 teaspoon turmeric
  • 1 teaspoon garam masala
  • 1/2 teaspoon curry powder
  • 1/4 to 1/2 teaspoon cayenne
  • 1/2 teaspoon salt
  • 2 tablespoons tahini paste
  • 1 tablespoon lemon juice
  • 2 tablespoons olive oil
  • 1 clove garlic
4.4/5 (9 Votes)

By

Creamy, tangy and delicious fall rendition of your traditional lentil soup

  • 2 cups of French lentils dry
  • 1 1/2 quart water
  • 3 TS duck fat
  • 4-5 strips of previously cooked bacon
  • 1 leek
  • 1 medium Kabocha squash, chopped and peeled
  • 3-4 handfuls of chopped kale
  • 1/2 cup coconut milk
  • 1 quart chicken bouillon
  • 1 TS sea salt
  • 1 ts curry
  • 1 ts cumin
  • 1 pinch
4.5/5 (4 Votes)

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Like most soups, this healthy Moroccan lentil soup recipe gets better with time, so make it a day ahead if you can...

  • 2 teaspoons extra-virgin olive oil
  • 2 cups chopped onions
  • 2 cups chopped carrots
  • 4 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon ground turmeric
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground pepper
  • 6 cups vegetable broth or reduced-sodium chicken broth
  • 2 cups water
  • 3 cups chopped cauliflower (about 1/2 medium)
  • 1 3/4 cups lentils
  • 1 28-ounce can diced tomatoes
  • 2 tablespoons tomato paste
  • 4 cups chopped fresh spinach or one 10-ounce package frozen chopped spinach, thawed
  • 1/2 cup chopped fresh cilantro
  • 2 tablespoons lemon juice
4.4/5 (10 Votes)

By

1. Rinse the lentils well and pick through them to remove any dirt or bits of rock

  • For the dressing:
  • 2 1/4 cups (1 lb.) Du Puy lentils
  • 1/4 medium red onion, finely diced
  • 1 cup dried currants (you could also use raisins or other dried fruit and chop them up finely)
  • 1/3 cup capers
  • Fresh herbs, chopped (parsley, cilantro, basil or mint) to taste
  • 1 large carrot, peeled and diced
  • 1 medium bell pepper, seeds and stem removed and diced
  • 1 clove of garlic, peeled
  • 1 bay leaf
  • 1/3 cup cold pressed, extra virgin organic olive oil
  • 1/4 cup apple cider vinegar
  • 1 Tbsp maple syrup
  • 1 Tbsp strong mustard
  • 2 tsps sea salt
  • 2 tsps freshly ground black pepper
  • 1 tsp ground cumin
  • 1/2 tsp turmeric
  • 1/2 tsp ground coriander
  • 1/2 tsp ground cardamom
  • 1/4 tsp cayenne pepper
  • 1/4 tsp ground cloves
  • 1/4 tsp freshly grated nutmeg
  • 1/4 tsp ground cinnamon
4.7/5 (3 Votes)

By

Combine both stocks and lentils in large pot over high heat

  • 4 1/2 cups chicken stock or canned low-salt chicken broth
  • 4 1/2 cups beef stock or canned broth
  • 1 1/2 cups dried lentils
  • 2 teaspoons fennel seeds
  • 2 tablespoons olive oil
  • 1/3 cup chopped celery
  • 1/3 cup chopped carrot
  • 1/3 cup chopped onion
  • 6 ounces andouille sausage, halved lengthwise, cut into 1/2-inch pieces
  • 2 teaspoons dried thyme
  • 1/2 teaspoon Creole seasoning
4.4/5 (7 Votes)

By

1.Heat oil in medium saucepan over medium-high heat

  • 1 1/2 tsp. extra-virgin olive oil
  • 1/2 medium carrot, diced
  • 1/2 medium stalk celery, diced
  • 1/4 medium onion, diced
  • 1/4 medium red bell pepper, diced
  • 1/4 tsp. ground smoked paprika
  • 1 dash ground cumin
  • 1/4 tsp. ground turmeric
  • 3/4 cup cooked quinoa
  • 1/4 cup cooked lentils
  • 1 1/2 tsp. grated lemon peel
  • 1 1/2 tsp. fresh lemon juice
  • 2 Tbsp. finely chopped fresh parsley
4.4/5 (7 Votes)

By

Try these lentils with caramelized leeks, sautéed garlic and roasted tomatoes and bell peppers

  • Toppings:
  • 1 cup red split lentils, rinsed and sorted
  • 2 1/4 cups low sodium broth
  • 1/4 cup white vermouth or red wine
  • 1 teaspoon black pepper
  • 1 teaspoon red pepper flakes (omit for Matthew)
  • seasoning salt to taste
  • 1 tbsp olive oil
  • Minced and sauteed garlic, caramelized leeks, crisp chopped bacon, grilled Italian sausages, grilled or roasted tomatoes, diced and soaked dried apricots, grilled vegetables, Parmesan cheese or your favorite topping.
5/5 (1 Votes)

By

Heat the oil in a large, heavy pot or Dutch oven over medium-high heat

  • 2 tablespoons extra-virgin olive oil
  • 1 small onion, finely diced
  • 2 carrots, finely diced
  • 2 stalks celery, finely diced
  • 3 cloves garlic, thinly sliced
  • 1 tablespoon fresh rosemary, chopped
  • Kosher salt and freshly ground black pepper
  • 1 cup brown lentils, rinsed
  • 6 cups vegetable broth
  • 12 ounces Swiss chard, (about 2 bunches), stems removed and pickled, leaves thinly shredded
  • Zest and juice of 2 lemons
4.4/5 (8 Votes)

By

Nothing is more comforting than a bowl of this Tomato-Lentil Soup

  • 1 pound lentils, such as lentils de Norcia or small French lentils
  • 4 cloves garlic, 1 crushed and 3 chopped, divided
  • Salt, to taste
  • 2 tablespoons olive oil
  • 1 small bulb fennel, cut into small dice
  • 1 leek, quartered lengthwise then chopped
  • 2 to 3 ribs celery with leafy tops, chopped
  • 1 onion, chopped
  • 1 large bay leaf
  • Herb bundle of parsley, thyme and rosemary (a few sprigs of each)
  • Pepper, to taste
  • 6 cups vegetable stock
  • 2 cups passata or tomato purée
  • 1 (28-ounce) can San Marzano tomatoes
  • Chili flakes and Extra Virgin Olive Oil, to serve
4.4/5 (5 Votes)

Any burning questions? Our chefs answer!

Tomato Lentil Soup Greek Salad with Lemon Oregano Lentils