Whether you buy them red, green, brown or black, these hearty lentil recipes make the most of those itty-bitty pulses.
1/31
Lentil Meatballs
From the Recipe Creator:
I had been working on including different proteins in our family meals and tried making a lentil-based meatball. This was such a hit, and my kids didn't even realize the meatballs were meatless until I told them! —Heather Karow, Burnett, Wisconsin
Nutrition Facts:
1 meatball: 62 calories, 2g fat (0 saturated fat), 10mg cholesterol, 287mg sodium, 9g carbohydrate (2g sugars, 2g fiber), 3g protein.
2/31
Sausage and Lentil Soup
From the Recipe Creator:
During the cooler months of the year, this soup makes regular appearances on our dinner table. It is approved by all, including my picky 6-year-old. —Kalyn Gensic, Ardmore, Oklahoma
Nutrition Facts:
1-1/3 cups: 390 calories, 17g fat (5g saturated fat), 41mg cholesterol, 1242mg sodium, 37g carbohydrate (3g sugars, 8g fiber), 22g protein.
3/31
Vegan Sloppy Joes
From the Recipe Creator:
When I experimented with making more vegetarian-friendly recipes, this was one of my biggest hits—we still eat it weekly! My preschooler will always eat every bite of these tangy lentil joes. —Christina Rock, Covington, Washington
Nutrition Facts:
1 sandwich: 215 calories, 5g fat (1g saturated fat), 0 cholesterol, 438mg sodium, 38g carbohydrate (8g sugars, 7g fiber), 8g protein. Diabetic Exchanges: 2-1/2 starch, 1 fat.
4/31
Lentil Loaf
From the Recipe Creator:
This lentil loaf is so flavorful, you won't miss the meat. And it's packed with fiber and nutrients. —Tracy Fleming, Phoenix, Arizona
Nutrition Facts:
1 piece: 213 calories, 5g fat (3g saturated fat), 43mg cholesterol, 580mg sodium, 29g carbohydrate (5g sugars, 5g fiber), 14g protein. Diabetic Exchanges: 2 lean meat, 1-1/2 starch, 1 vegetable, 1/2 fat.
5/31
Lentil Salad
From the Recipe Creator:
Add this flavorful, refreshing salad to your Meatless Monday rotation. Thanks to earthy lentils, fresh herbs and a zesty vinaigrette, this salad is a delightful blend of flavors and textures with plenty of protein and fiber to fill you up. —Taste of Home Test Kitchen
Nutrition Facts:
3/4 cup: 125 calories, 6g fat (1g saturated fat), 1mg cholesterol, 314mg sodium, 14g carbohydrate (1g sugars, 2g fiber), 5g protein.
6/31
Lentil Burger
From the Recipe Creator:
These lentil burgers have everything you want in a patty—a fantastic burger texture, savory taste and the look of a real burger. What I love about this recipe is how wonderful it holds together. The burgers also taste delicious cold the next day! —Stacy Corday, Waxhaw, North Carolina
Nutrition Facts:
: 343 calories, 11g fat (2g saturated fat), 2mg cholesterol, 714mg sodium, 50g carbohydrate (9g sugars, 6g fiber), 11g protein.
7/31
Greek-Style Stuffed Acorn Squash
From the Recipe Creator:
With a truckload of acorn squash in my pantry, I wanted to make stuffed squash in lots of different ways. A bottle of Greek seasoning got my creativity flowing. —Teri Schloessmann, Tulsa, Oklahoma
Nutrition Facts:
1 serving: 335 calories, 14g fat (4g saturated fat), 29mg cholesterol, 704mg sodium, 41g carbohydrate (5g sugars, 5g fiber), 13g protein.
8/31
Shrimp and Lentils
From the Recipe Creator:
If you have frozen shrimp, a few seasoning ingredients, bagged spinach and lentils on hand, you can make this dish in no time. It's so delicious—nobody needs to know that it's healthy too! —Mary Kay LaBrie, Clermont, Florida
Nutrition Facts:
1 serving: 370 calories, 12g fat (5g saturated fat), 153mg cholesterol, 1024mg sodium, 36g carbohydrate (2g sugars, 6g fiber), 32g protein. Diabetic Exchanges: 3 lean meat, 1.500 starch, 1 fat.
9/31
Tomato-Garlic Lentil Bowls
From the Recipe Creator:
An Ethiopian recipe inspired this feel-good dinner that's tangy, creamy and packed with hearty comfort. —Rachael Cushing, Portland, Oregon
Nutrition Facts:
3/4 cup: 294 calories, 3g fat (0 saturated fat), 0 cholesterol, 419mg sodium, 49g carbohydrate (5g sugars, 8g fiber), 21g protein. Diabetic Exchanges: 3 starch, 2 lean meat, 1/2 fat.
10/31
Slow-Cooker Lentil Soup
From the Recipe Creator:
Balsamic vinegar and honey give this healthy soup a tangy and slightly sweet flavor. Since this soup is slow-cooked, the vegetables and lentils retain their texture and don’t turn into mush. —Colleen Delawder, Herndon, Virginia
Nutrition Facts:
1 cup: 145 calories, 0 fat (0 saturated fat), 0 cholesterol, 459mg sodium, 28g carbohydrate (7g sugars, 4g fiber), 8g protein. Diabetic Exchanges: 2 starch.
11/31
Lentil White Bean Pilaf
From the Recipe Creator:
Vegetarians will be happy to see this hearty meatless grain pilaf on the buffet table. I like to make it when I have extra cooked lentils, barley, quinoa and rice. My friends and family swear it's better than its meaty counterpart! —Juli Meyers, Hinesville, Georgia
Nutrition Facts:
3/4 cup: 259 calories, 6g fat (3g saturated fat), 12mg cholesterol, 290mg sodium, 41g carbohydrate (3g sugars, 11g fiber), 11g protein.
12/31
Quick and Easy Vegetable Potpie
From the Recipe Creator:
This meatless Monday superstar comes together quickly and is inexpensive as well. My 4-year-old always asks for seconds! You can substitute beans for canned lentils in this easy vegetable potpie. We also like using frozen edamame. —Maggie Torsney-Weir, Los Angeles, California
Nutrition Facts:
1 serving: 356 calories, 17g fat (7g saturated fat), 20mg cholesterol, 705mg sodium, 41g carbohydrate (5g sugars, 9g fiber), 10g protein.
13/31
Curry Lentil Soup
From the Recipe Creator:
This curry soup might be vegan, but it's still as creamy as ever. If you prefer a meatier bowl, toss some chicken and chicken broth into the recipe. —Kijan Zendi, San Diego, California
Nutrition Facts:
1 cup: 365 calories, 16g fat (16g saturated fat), 0 cholesterol, 493mg sodium, 40g carbohydrate (4g sugars, 7g fiber), 16g protein.
14/31
Lentil Stew
From the Recipe Creator:
When my children requested more vegetarian dishes, this chunky stew became a favorite. Red wine vinegar perks up the flavor and carrots add color. We like to ladle helpings over cooked rice. —Alice McEachern of Surrey, British Columbia
Nutrition Facts:
1-1/4 cups: 168 calories, 3g fat (0 saturated fat), 0 cholesterol, 1123mg sodium, 27g carbohydrate (0 sugars, 10g fiber), 10g protein.
15/31
Southwest Barley & Lentil Soup
From the Recipe Creator:
My family makes lentil soup every new year for good luck. My mom has been making it since I was little. Over time, we've tweaked it so that all our family and friends love it. —Kristen Heigl, Staten Island, New York
Nutrition Facts:
1-1/2 cups: 366 calories, 11g fat (3g saturated fat), 22mg cholesterol, 904mg sodium, 48g carbohydrate (7g sugars, 17g fiber), 21g protein.
16/31
Lentil Tacos
From the Recipe Creator:
When my husband's cholesterol numbers rose, I quickly lowered the fat in our family's diet. Finding dishes that were healthy for him and yummy for our five children was a challenge, but this fun taco recipe was a huge hit with everyone. —Michelle Thomas, Bangor, Maine
Nutrition Facts:
2 tacos: 365 calories, 12g fat (5g saturated fat), 21mg cholesterol, 777mg sodium, 44g carbohydrate (5g sugars, 6g fiber), 19g protein. Diabetic Exchanges: 2-1/2 starch, 2 lean meat, 1 vegetable, 1 fat.
17/31
Lentil & Chicken Sausage Stew
From the Recipe Creator:
This hearty and healthy stew will warm your family right down to their toes! Serve with cornbread or rolls to soak up every last morsel. —Jan Valdez, Chicago, Illinois
Nutrition Facts:
1-1/2 cups: 231 calories, 4g fat (1g saturated fat), 33mg cholesterol, 803mg sodium, 31g carbohydrate (8g sugars, 13g fiber), 19g protein. Diabetic exchanges: 2 vegetable, 2 lean meat, 1 starch.
18/31
Italian-Style Lentil Soup
From the Recipe Creator:
I cook with lentils often because they're a nutritious, inexpensive source of protein. This low-fat soup is one of my favorite ways to use them. To make it even heartier, add ground beef, cooked sausage or leftover cubed chicken. —Rachel Keller, Roanoke, Virginia
Nutrition Facts:
1 cup: 122 calories, 2g fat (1g saturated fat), 1mg cholesterol, 420mg sodium, 21g carbohydrate (11g sugars, 6g fiber), 6g protein. Diabetic Exchanges: 2 vegetable, 1 starch.
19/31
Beef Lentil Soup
From the Recipe Creator:
You can prepare this soup as the main course in a hearty lunch or dinner. On cold winter evenings here in New England, I've often enjoyed sipping a steaming mugful in front of our fireplacel. —Guy Turnbull, Arlington, Massachusetts
Nutrition Facts:
1 cup: 314 calories, 8g fat (3g saturated fat), 47mg cholesterol, 661mg sodium, 37g carbohydrate (10g sugars, 8g fiber), 27g protein. Diabetic Exchanges: 2 lean meat, 2 vegetable, 1-1/2 starch.
20/31
Lentil Tabbouleh
From the Recipe Creator:
Tabbouleh is a refreshingly delicious Middle Eastern staple starring fresh mint and parsley, along with cucumbers, tomatoes, olive oil, lemon juice and garlic. The traditional recipe starts with bulgur wheat, but our take uses protein-packed lentils. —Taste of Home Test Kitchen
Nutrition Facts:
3/4 cup: 164 calories, 7g fat (1g saturated fat), 0 cholesterol, 236mg sodium, 19g carbohydrate (2g sugars, 4g fiber), 7g protein.
21/31
Italian Herb-Lentil Patties with Mozzarella
From the Recipe Creator:
My family has requested this meatless recipe over and over again. It is simple to prepare and even meat lovers like it. —Geri Lucas, Oldsmar, Florida
Nutrition Facts:
1 patty: 416 calories, 12g fat (4g saturated fat), 74mg cholesterol, 517mg sodium, 54g carbohydrate (2g sugars, 9g fiber), 26g protein.
22/31
Hearty Pasta Soup Mix
From the Recipe Creator:
Warm up loved ones on frosty winter nights with a gift of this hearty, stick-to-the-ribs soup mix. Packed in pretty glass jars, it looks just as good as it tastes! Be sure to include preparation instructions and a list of additional ingredients needed with your gift card. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
Nutrition Facts:
1 cup: 173 calories, 3g fat (1g saturated fat), 27mg cholesterol, 613mg sodium, 22g carbohydrate (3g sugars, 5g fiber), 15g protein.
23/31
Ham and Lentil Soup
From the Recipe Creator:
This lentil soup with ham is a combination of two soup recipes I came across and adapted. I often serve it for Sunday dinner, making enough so there are leftovers for my husband's lunch Thermos. A bricklayer, he regularly works outside during winter. —Andi Haug, Hendrum, Minnesota
Nutrition Facts:
1 cup: 188 calories, 7g fat (2g saturated fat), 29mg cholesterol, 672mg sodium, 18g carbohydrate (3g sugars, 4g fiber), 14g protein.
24/31
Chicken Lentil Soup
From the Recipe Creator:
What do you do when you fall in love with a guy who's as attached to his mom's favorite soup as you are to yours? Why, you figure out a way to combine them, of course! The love of my life says his mom's lentil soup was beyond perfection. I feel the same way about my mom's chicken soup. And now our Sunday soup tradition is a melange of both, seamlessly blended into something totally new and totally us! —Jodi Taffel, Altadena, California
Nutrition Facts:
1 cup: 265 calories, 5g fat (1g saturated fat), 63mg cholesterol, 843mg sodium, 23g carbohydrate (4g sugars, 4g fiber), 32g protein.
25/31
Mimi’s Lentil Medley
From the Recipe Creator:
I made this one summer evening by putting together what I had on hand. My husband gave it his top rating. —Mary Ann Hazen, Rochester Hills, Michigan
Nutrition Facts:
1-1/4 cups (calculated without bacon): 225 calories, 8g fat (2g saturated fat), 8mg cholesterol, 404mg sodium, 29g carbohydrate (11g sugars, 5g fiber), 10g protein. Diabetic Exchanges: 1-1/2 fat, 1 starch, 1 vegetable.
26/31
Cream of Lentil Soup
From the Recipe Creator:
Lentil lovers will want a second bowl of this nourishing soup with a subtle touch of curry. It looks particularly appealing thanks to the color added by the fresh spinach. —Kim Russell, North Wales, Pennsylvania
Nutrition Facts:
1 cup: 344 calories, 20g fat (13g saturated fat), 60mg cholesterol, 635mg sodium, 30g carbohydrate (4g sugars, 5g fiber), 13g protein.
27/31
Pumpkin-Lentil Soup
From the Recipe Creator:
I was really craving a hot delicious soup—something filling and healthy. I looked around my kitchen for a few ingredients, then created this recipe. Pumpkin adds creamy richness and body. —Amy Blom, Marietta, Georgia
Nutrition Facts:
1-1/3 cups: 244 calories, 1g fat (0 saturated fat), 0 cholesterol, 857mg sodium, 44g carbohydrate (6g sugars, 11g fiber), 15g protein.
28/31
Hearty Vegetable Lentil Soup
From the Recipe Creator:
My mother has diabetes, so I often prepare this dish for her. I wanted a hearty soup that hits the spot on cold autumn nights, so I paired the lentils with turkey bacon and a handful of spices. —Nicole Hopping, Pinole, California.
Nutrition Facts:
1 cup: 314 calories, 6g fat (2g saturated fat), 10mg cholesterol, 708mg sodium, 47g carbohydrate (4g sugars, 17g fiber), 20g protein. Diabetic Exchanges: 3 starch, 2 lean meat.
29/31
Red Lentil Soup
From the Recipe Creator:
Give your friends the gift of good health. Red lentils are protein powerhouses and are loaded with folate, iron and fiber. Oh, and this soup tastes amazing too. —Taste of Home Test Kitchen
Nutrition Facts:
1-1/2 cups: 276 calories, 5g fat (1g saturated fat), 0 cholesterol, 1076mg sodium, 45g carbohydrate (8g sugars, 9g fiber), 15g protein.
30/31
Spicy Lentil & Chickpea Stew
From the Recipe Creator:
This recipe came to me from a friend who had worked at a health food store. I changed a few things until I found a version that my family loved. My son doesn't like things too spicy, so I make the stew milder for him and add a sprinkle of extra spice in mine. My husband, who farms, works outdoors for long hours at a time and finds this soup hearty enough to keep him satisfied. —Melanie MacFarlane, Bedeque, Prince Edward Island
Nutrition Facts:
1-1/3 cups: 266 calories, 4g fat (0 saturated fat), 0 cholesterol, 712mg sodium, 45g carbohydrate (11g sugars, 10g fiber), 14g protein. Diabetic Exchanges: 2 starch, 2 vegetable, 1 lean meat.
31/31
Ancient Grain Beef Stew
From the Recipe Creator:
My version of beef stew is comfort food with a healthy twist. I use lentils and red quinoa rather than potatoes. If leftover stew seems too thick, add more beef stock when reheating. —Margaret Roscoe, Keystone Heights, Florida
Nutrition Facts:
1-1/3 cups: 261 calories, 7g fat (2g saturated fat), 28mg cholesterol, 797mg sodium, 29g carbohydrate (5g sugars, 5g fiber), 21g protein. Diabetic Exchanges: 2 starch, 2 lean meat, 1/2 fat.
Lentil Recipes FAQ
What can you make with lentils?
There are many recipes you can make using lentils, including soups and salads or burgers, tacos and sloppy joes, where lentils stand in as a plant-based alternative to ground beef. Their itty-bitty size makes it just as easy to incorporate into small meatballs as it does into hearty stews, giving any recipe a fiber and protein boost. Lentils are also great to throw into stir-fries, but just make sure you cook them first or use canned lentils.
What are some common lentil recipe mistakes?
Common mistakes to avoid when cooking lentil recipes are not rinsing the lentils before cooking (for the same reason we always wash rice) and cooking them in plain water. Always cook your lentils with seasonings or aromatics—even something as simple as vegetable broth does wonders for the flavor of lentils. Also, make sure you’re using the right type of lentils for the job. Black lentils are best for veggie burgers, green lentils for salads, brown lentils for soups and stews and yellow or red lentils for dips and curries.
How can you make lentils more flavorful?
Lentils themselves have a mild flavor, so we like to cook them with aromatics like onions, shallots, garlic, carrots and celery. The slightly earthy taste of lentils is beautifully complemented by woodsy herbs like rosemary, thyme, sage, bay leaves, oregano and even lavender. Seasoning generously with salt will also prevent lentils from tasting bland.
