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15 Easy Lentil Recipes That Are Cheap, Filling and Delicious

By : | 0 Comments | On : 02/06/2026 | Category : Quick Recipes

🫘 Lentil Recipes · April 2026

15 Easy Lentil Recipes That Are Cheap, Filling and Delicious

Lentils are the most nutritious, most economical ingredient in any kitchen. These 15 recipes prove they are also genuinely delicious.

15Recipes
NoSoaking Needed
~$0.65Per Serving
25gProtein Per Cup
↓ Jump to All Recipes
M
Written by Moiz Dotani — Founder, Food Recipes Deal

Home cook and budget food blogger. Every recipe personally tested before publishing. Real techniques, real results.

🍳 10+ Years Home Cooking ✅ All Recipes Tested 📅 April 2026 💰 Budget-First

Lentils are perhaps the most underappreciated ingredient in modern home cooking. They are the only legume that requires no soaking. They cook in 20–40 minutes depending on the variety. They cost almost nothing — a 500g bag of red lentils provides 10 substantial servings at around 15 cents each. They are extraordinarily nutritious — one cup of cooked lentils provides 18 grams of protein, 16 grams of fibre, and significant amounts of iron, folate, and potassium.

Lentils also have one of the most impressive flavour absorption capacities of any food. They take on whatever aromatics, spices, and cooking liquid surround them, becoming a vehicle for complex flavour rather than simply a protein filler.

There are four main varieties used in these recipes: red lentils (quickest, dissolve when cooked — best for soups and dal), green and brown lentils (hold their shape, nutty flavour — best for salads and stews), French green lentils/Puy lentils (firmest, most complex flavour — best for warm salads and sides). Each recipe specifies which variety works best and why.

📋 Table of Contents
  1. 1. Classic Red Lentil Dal
  2. 2. French Lentil Salad with Vinaigrette
  3. 3. Lentil Soup (Classic)
  4. 4. Lentil Bolognese (Vegan)
  5. 5. Lentil and Vegetable Curry
  6. 6. Dal Makhani (Slow Cooked)
  7. 7. Warm Lentil and Halloumi Salad
  8. 8. Lentil Soup with Spinach and Lemon (Lebanese)
  9. 9. Red Lentil and Tomato Stew
  10. 10. Lentil Shepherd’s Pie
  11. 11. Coconut Red Lentil Soup
  12. 12. Lentil Tacos
  13. 13. Lentil and Rice Pilaf (Mujaddara)
  14. 14. Spiced Lentil Patties
  15. 15. Lentil and Coconut Dahl with Naan
  16. Frequently Asked Questions

All 15 Recipes

1. Classic Red Lentil Dal

The foundational lentil recipe — red lentils with cumin, turmeric, tomatoes, and a finishing tarka of fried cumin seeds poured over the top. This dish has sustained billions of people across South Asia for generations. It is not a compromise meal. It is one of the genuinely great dishes of world cooking.

⏱ 28 min👤 Serves 5💰 ~$0.65/serving
Ingredients
  • 1.5 cups red lentils, rinsed
  • 1 large onion, 5 garlic cloves, 1 tsp ginger
  • 2 tomatoes or 1 can diced tomatoes
  • 2 tsp cumin, 1 tsp turmeric, 1 tsp coriander, 1 tsp garam masala, ½ tsp chilli
  • 4 cups water, oil, salt, lemon juice, cilantro
  • Tarka: 2 tbsp oil + 1 tsp cumin seeds + 1 dried chilli
Instructions
  1. Fry onion until deeply golden — 9 minutes.
  2. Add garlic, ginger, spices — 60 seconds.
  3. Add tomatoes — 4 minutes.
  4. Add lentils and water. Simmer 20 minutes until dissolved.
  5. Add lemon. Season generously.
  6. Tarka: fry cumin seeds in oil until they pop. Pour over dal.
  7. Top with cilantro. Serve with rice.
✓ Pro Tip: The tarka — fried spices poured over the finished dal — is not decorative. Cumin seeds fried in hot oil for 60 seconds develop a completely different, deeper flavour than cumin added at the beginning. This final step adds a dimension that makes the dal taste complete rather than merely cooked.

2. French Lentil Salad with Vinaigrette

Puy or French green lentils cooked until tender but firm, tossed warm with a Dijon vinaigrette, shallots, and fresh herbs. The French lentil salad that is served across bistros in Paris as a starter or light main — genuinely elegant despite its simplicity.

⏱ 30 min👤 Serves 4💰 ~$1.40/serving
Ingredients
  • 300g Puy or French green lentils
  • 2 shallots, finely diced
  • Vinaigrette: 3 tbsp red wine vinegar + 1 tbsp Dijon + 1 tsp honey + 4 tbsp olive oil + salt
  • Fresh parsley, thyme
  • Optional: crumbled goat cheese, crispy bacon lardons
Instructions
  1. Cook lentils in salted water until just tender — 20–25 minutes. Drain.
  2. Toss warm lentils with vinaigrette immediately — they absorb it better warm.
  3. Add shallots and herbs.
  4. Season generously.
  5. Top with goat cheese or bacon if using.
✓ Pro Tip: Dress the lentils while still warm — warm lentils absorb dressing completely, becoming flavoured throughout. Cold lentils are coated on the surface only and the dressing pools rather than integrating. This is the single technique that makes warm lentil salad dramatically better than cold.

3. Lentil Soup (Classic)

Red lentil soup with vegetables and spices — the most economical, most nutritious, and most deeply warming bowl of soup possible. A bag of red lentils costing $2 makes 10 servings of soup. There is no cheaper, more satisfying hot meal in existence.

⏱ 30 min👤 Serves 6💰 ~$0.60/serving
Ingredients
  • 1.5 cups red lentils
  • 1 onion, 4 garlic cloves, 2 carrots, 2 celery stalks — diced
  • 1 can crushed tomatoes
  • 1.5L vegetable broth
  • 2 tsp cumin, 1 tsp turmeric, ½ tsp chilli
  • Salt, lemon juice, olive oil, cilantro
Instructions
  1. Sauté vegetables 5 minutes. Add garlic and spices — 1 minute.
  2. Add tomatoes, lentils, and broth.
  3. Simmer 20 minutes until lentils dissolve.
  4. Add lemon juice. Season generously.
  5. Drizzle olive oil. Top with cilantro.
✓ Pro Tip: Lentil soup improves dramatically overnight — make it on Saturday for Sunday lunch and the flavours will be noticeably more developed. The spices meld, the lentils absorb the broth further, and the entire soup deepens in complexity.

4. Lentil Bolognese (Vegan)

Green lentils and mushrooms slow-cooked in a tomato sauce with red wine and herbs — the meatless Bolognese that consistently convinces meat-eaters they cannot tell the difference. The mushrooms provide umami, the lentils provide body and protein.

⏱ 35 min👤 Serves 5💰 ~$1.20/serving
Ingredients
  • 1 cup green lentils, cooked
  • 300g cremini mushrooms, very finely chopped
  • 1 onion, 2 carrots, 3 celery stalks — finely diced
  • 4 garlic cloves
  • 2 cans crushed tomatoes
  • ½ cup red wine
  • 1 tsp each: thyme, oregano, rosemary
  • 400g pasta, Parmesan
Instructions
  1. Sauté vegetables 8 minutes. Add garlic.
  2. Add mushrooms — cook over high heat without stirring 4 minutes until brown.
  3. Add wine — reduce 2 minutes. Add tomatoes and herbs.
  4. Add cooked lentils. Simmer 15 minutes.
  5. Season. Toss with pasta.
✓ Pro Tip: The mushrooms must be browned properly — high heat, no stirring for 4 minutes. Properly browned mushrooms contribute umami depth that makes this sauce convincingly meaty. Under-browned mushrooms produce a pale, watery result that reveals the absence of meat.

5. Lentil and Vegetable Curry

Red lentils and mixed vegetables in a coconut milk and tomato curry sauce — a completely plant-based, protein-rich curry that requires no meat whatsoever to be genuinely satisfying. The lentils thicken the curry naturally as they cook.

⏱ 30 min👤 Serves 5💰 ~$1.10/serving
Ingredients
  • 1 cup red lentils, rinsed
  • 2 cups mixed vegetables (sweet potato, spinach, peas)
  • 1 can coconut milk
  • 1 can crushed tomatoes
  • 1 onion, 4 garlic cloves, 1 tsp ginger
  • 2 tsp garam masala, 1 tsp cumin, 1 tsp turmeric
  • Oil, salt, cilantro, rice
Instructions
  1. Cook onion until golden. Add garlic, ginger, spices — 60 seconds.
  2. Add tomatoes and coconut milk. Bring to simmer.
  3. Add lentils and harder vegetables (sweet potato).
  4. Cook 15 minutes. Add spinach and peas.
  5. Simmer 5 more minutes. Season. Serve with rice.
✓ Pro Tip: Add harder vegetables (sweet potato, potato, carrot) with the lentils at the beginning; add softer vegetables (spinach, peas) in the final 5 minutes only. This staged addition ensures everything is perfectly cooked at the same time.

6. Dal Makhani (Slow Cooked)

Whole black urad dal and kidney beans slow-cooked for 3 hours with butter, tomatoes, and cream — the Punjabi restaurant classic that develops extraordinary depth through slow cooking. The overnight soak and 3-hour simmer are non-negotiable for this dish.

⏱ 3 hrs👤 Serves 6💰 ~$1.20/serving
Ingredients
  • 1 cup whole black urad dal, soaked overnight
  • ¼ cup kidney beans, soaked overnight
  • 1 large onion, 5 garlic cloves, 1 tsp ginger
  • 1 can crushed tomatoes
  • 3 tbsp butter
  • ¼ cup cream
  • 1 tsp garam masala, 1 tsp cumin, ½ tsp chilli
  • Salt, kasuri methi
Instructions
  1. Boil soaked dal and beans in fresh water until tender — 1 hour.
  2. Fry onion golden. Add garlic, ginger, spices — 1 minute.
  3. Add tomatoes, dal with cooking water.
  4. Simmer 2 more hours on lowest heat, stirring occasionally.
  5. Add butter and cream. Simmer 30 more minutes.
  6. Season. Add kasuri methi.
✓ Pro Tip: The 3-hour slow simmer is the technique that creates dal makhani’s characteristic richness. The longer it cooks, the more the dal breaks down and the more the flavours concentrate and develop. This dish genuinely cannot be rushed — the time is the ingredient.

7. Warm Lentil and Halloumi Salad

Puy lentils with golden-fried halloumi, roasted cherry tomatoes, spinach, and a lemon-herb dressing. The contrast of warm, firm lentils with squeaky golden halloumi is one of the most satisfying combinations in vegetarian cooking.

⏱ 25 min👤 Serves 3💰 ~$3.20/serving
Ingredients
  • 200g Puy lentils, cooked
  • 200g halloumi, sliced
  • 1 cup cherry tomatoes
  • 2 cups spinach
  • Dressing: 3 tbsp olive oil + 2 tbsp lemon + 1 tsp Dijon + salt
Instructions
  1. Cook lentils until tender. Drain.
  2. Roast cherry tomatoes at 200°C for 15 minutes.
  3. Grill halloumi in dry pan — 2 minutes per side until golden.
  4. Toss warm lentils with spinach (it wilts slightly).
  5. Add tomatoes and dressing.
  6. Top with halloumi. Serve immediately.
✓ Pro Tip: Halloumi must be served immediately after grilling — it develops a rubbery, unpleasant texture as it cools. Have the lentil salad fully assembled before putting the halloumi in the pan, so the golden slices go directly onto the salad.

8. Lentil Soup with Spinach and Lemon (Lebanese)

The Lebanese lentil soup — red lentils with cumin, turmeric, spinach, and a generous amount of lemon juice added at the end. The lemon is the defining element that transforms this from a standard lentil soup into something bright, fresh, and distinctly Middle Eastern.

⏱ 25 min👤 Serves 5💰 ~$0.70/serving
Ingredients
  • 1.5 cups red lentils
  • 1 onion, 4 garlic cloves
  • 1.5L vegetable broth
  • 1 tsp cumin, ½ tsp turmeric
  • 3 cups spinach
  • Juice of 2 lemons
  • Olive oil, salt, cumin seeds for garnish
Instructions
  1. Fry onion in olive oil until deeply golden.
  2. Add garlic and spices — 1 minute.
  3. Add lentils and broth. Simmer 18 minutes.
  4. Add spinach. Cook 2 more minutes.
  5. Add lemon juice. Season very generously.
  6. Drizzle olive oil. Garnish with fried cumin seeds.
✓ Pro Tip: The lemon juice quantity seems excessive but is correct — Lebanese lentil soup is noticeably, characteristically acidic. The acid brightens the earthiness of the lentils and cumin in a way that produces a completely different result from the same soup made without it.

9. Red Lentil and Tomato Stew

Red lentils simmered with crushed tomatoes, garlic, smoked paprika, and olive oil — a simple, deeply satisfying Mediterranean-style stew that works as a main course over crusty bread or as a side dish. The smoked paprika is the key flavour element that sets this apart from standard lentil soup.

⏱ 25 min👤 Serves 4💰 ~$0.90/serving
Ingredients
  • 1 cup red lentils, rinsed
  • 1 can crushed tomatoes
  • 4 garlic cloves
  • 2 cups vegetable broth
  • 1 tsp smoked paprika, ½ tsp cumin, pinch of chilli
  • 3 tbsp olive oil
  • Salt, fresh parsley, lemon
Instructions
  1. Cook garlic in olive oil 1 minute — do not brown.
  2. Add smoked paprika and cumin — 30 seconds.
  3. Add tomatoes. Simmer 5 minutes.
  4. Add lentils and broth. Simmer 18 minutes.
  5. Add lemon juice. Season generously.
  6. Top with parsley and extra olive oil.
✓ Pro Tip: Cook the garlic over medium-low heat until fragrant but not coloured — raw garlic added directly to the tomatoes produces a sharp, harsh flavour while gently cooked garlic provides a mellowed, sweeter depth that is more harmonious in this simple dish.

10. Lentil Shepherd’s Pie

Green lentils and root vegetables in a rich herbed gravy, topped with creamy mashed potato and baked until golden. The lentil version of shepherd’s pie is genuinely as hearty and satisfying as the meat original — the lentils provide substantial body and the gravy provides all the savoury depth needed.

⏱ 55 min👤 Serves 6💰 ~$1.40/serving
Ingredients
  • 2 cups green lentils, cooked
  • 3 carrots, 3 celery stalks, 1 large onion, 3 garlic cloves — diced
  • 2 cups vegetable broth
  • 1 can diced tomatoes
  • 2 tbsp Worcestershire (vegetarian), 1 tsp thyme, 1 tsp rosemary
  • Topping: 1kg potatoes mashed with butter and milk
Instructions
  1. Sauté vegetables until soft. Add garlic, tomatoes, broth, lentils, Worcestershire, and herbs.
  2. Simmer 15 minutes until thick. Season generously.
  3. Transfer to baking dish. Spread mashed potato on top.
  4. Fork the surface. Bake at 190°C for 25 minutes.
✓ Pro Tip: The lentils provide better body and texture in shepherd’s pie than you might expect — green lentils hold their shape through the simmering and baking process, providing bite and substance that is genuinely reminiscent of minced meat in texture if not in flavour.

11. Coconut Red Lentil Soup

Red lentils simmered in coconut milk and broth with ginger, turmeric, and lime — the creamier, more indulgent version of lentil soup that is simultaneously comforting and bright. The coconut milk adds richness and the lime adds brightness that transforms this into something genuinely special.

⏱ 25 min👤 Serves 5💰 ~$0.90/serving
Ingredients
  • 1.5 cups red lentils
  • 1 can coconut milk
  • 3 cups vegetable broth
  • 1 onion, 4 garlic cloves, 1 tsp ginger
  • 1 tsp turmeric, 1 tsp cumin, ½ tsp chilli
  • Juice of 1 lime, salt, cilantro, toasted coconut
Instructions
  1. Cook onion until soft. Add garlic, ginger, spices — 60 seconds.
  2. Add lentils, broth, and coconut milk.
  3. Simmer 20 minutes until lentils dissolve.
  4. Add lime juice. Season generously.
  5. Top with cilantro and toasted coconut.
✓ Pro Tip: Stir the coconut milk in after the lentils have dissolved — adding it too early can cause it to separate during the long simmer, producing a less creamy, more grainy result.

12. Lentil Tacos

Seasoned green or brown lentils used as a taco filling — the lentil taco that is genuinely satisfying as a meat-free alternative. The trick is seasoning the lentils aggressively with cumin, chilli, and smoked paprika while they warm, producing a filling that carries bold flavour.

⏱ 20 min👤 Serves 4💰 ~$1.20/serving
Ingredients
  • 2 cups cooked green or brown lentils
  • 1 tsp cumin, 1 tsp chilli powder, ½ tsp smoked paprika, salt
  • 8 corn tortillas
  • Avocado, salsa, shredded cabbage, lime, sour cream, hot sauce
Instructions
  1. Warm lentils with spices and 3 tbsp water in a pan — 5 minutes.
  2. Warm tortillas.
  3. Fill with seasoned lentils and all toppings.
  4. Serve with lime.
✓ Pro Tip: The water added with the spices creates a slurry that coats every lentil with seasoning evenly. Dry spices added to dry lentils distribute unevenly and some lentils end up heavily spiced while others remain bland.

13. Lentil and Rice Pilaf (Mujaddara)

Lentils and rice cooked together and topped with deeply caramelised onions — the Lebanese dish that has been feeding the Middle East for thousands of years. The caramelised onions are the defining element and take 30 minutes of patient cooking.

⏱ 40 min👤 Serves 5💰 ~$0.80/serving
Ingredients
  • 1 cup green or brown lentils
  • 1 cup long-grain rice
  • 3 large onions, thinly sliced
  • ¼ cup olive oil
  • 1 tsp cumin, ½ tsp cinnamon
  • Salt, Greek yoghurt to serve
Instructions
  1. Fry onions in olive oil over medium heat, stirring regularly, 25–30 minutes until deeply golden.
  2. Meanwhile, cook lentils 15 minutes. Add rice and spices. Cook together 15 more minutes.
  3. Season generously.
  4. Top with caramelised onions.
  5. Serve with yoghurt.
✓ Pro Tip: The caramelised onions are the entire dish — do not shorten the 30-minute cooking time. Pale golden onions produce an acceptable result; deep amber onions produce the sweet, jammy, complex topping that makes mujaddara one of the world’s great simple dishes.

14. Spiced Lentil Patties

Cooked red or green lentils mashed with onion, spices, and breadcrumbs, formed into patties and pan-fried until golden. Lentil patties are the most satisfying lentil burger alternative — firmer than a bean burger and with a more complex, earthy flavour.

⏱ 30 min👤 Serves 4💰 ~$1.00/serving
Ingredients
  • 1.5 cups cooked red lentils (drained)
  • 1 onion, finely diced
  • 3 garlic cloves, minced
  • 1 tsp cumin, 1 tsp coriander, ½ tsp chilli
  • ½ cup breadcrumbs
  • 1 egg
  • Salt, oil for frying
Instructions
  1. Mash lentils until mostly smooth — leave some texture.
  2. Mix with onion, garlic, spices, breadcrumbs, and egg.
  3. Season well. Refrigerate 20 minutes.
  4. Form into patties.
  5. Pan-fry in oil — 3 minutes per side until golden.
  6. Serve in buns or with salad.
✓ Pro Tip: Refrigerating the mixture before shaping is essential — the mixture needs to firm up before it can be formed into patties that hold their shape during frying. Warm, freshly mixed lentil mixture is too soft and will fall apart in the pan.

15. Lentil and Coconut Dahl with Naan

A simpler, quicker version of coconut lentil curry designed for weeknight cooking — red lentils with one can of coconut milk, garlic, ginger, and garam masala. Ready in 25 minutes. Serve with warmed naan bread.

⏱ 25 min👤 Serves 4💰 ~$0.90/serving
Ingredients
  • 1.5 cups red lentils, rinsed
  • 1 can coconut milk
  • 1 cup vegetable broth
  • 1 onion, 4 garlic cloves, 1 tsp ginger
  • 2 tsp garam masala, 1 tsp turmeric, ½ tsp chilli
  • Oil, salt, cilantro, naan
Instructions
  1. Cook onion until golden. Add garlic, ginger, spices — 60 seconds.
  2. Add lentils, coconut milk, and broth.
  3. Simmer 18 minutes until lentils dissolve.
  4. Season generously.
  5. Top with cilantro. Serve with warmed naan.
✓ Pro Tip: Rinse the lentils thoroughly until the water runs clear before cooking — this removes surface starch that causes excessive foaming during cooking and can produce a slightly bitter flavour in the finished dish.
💡

Frequently Asked Questions

Can I make smoothies ahead of time?

Yes — smoothies keep in the refrigerator for up to 24 hours in a sealed jar. Shake or stir before drinking as separation occurs naturally. Smoothies with banana brown slightly after a few hours — add a squeeze of lemon juice to slow oxidation. Green smoothies maintain their colour best when sealed airtight and refrigerated immediately after blending.

What is the difference between red, green, and brown lentils?

Red lentils cook in 15–20 minutes and dissolve completely — best for soups, dal, and curries where a thick consistency is desired. Green and brown lentils take 25–35 minutes and hold their shape when cooked — best for salads, stews, and dishes where texture matters. French Puy lentils are the firmest and most flavourful — best for elegant preparations and warm salads where each grain remains distinct.

Do I need a high-powered blender for smoothies?

A powerful blender produces significantly better results — particularly for green smoothies with kale, smoothies with frozen fruit, and oat-based smoothies. A Vitamix or Blendtec produces perfectly smooth results every time. A standard household blender works for most smoothies but may leave fibrous pieces from kale and other tough greens. Blend for longer and strain if needed.

How do I store dried lentils?

Dried lentils keep for 2–3 years in an airtight container in a cool, dark, dry place. They do not spoil in the traditional sense but become harder and take longer to cook as they age. Lentils more than 3 years old may never fully soften regardless of cooking time. Buy in moderate quantities and replace annually for best results.

Can lentil dishes be frozen?

Yes — lentil soups, dal, and stews all freeze excellently for up to 3 months. Cool completely before freezing. Thaw overnight in the refrigerator or reheat from frozen over low heat with a splash of water or broth. Lentil salads do not freeze well — the dressed lentils become mushy after freezing and thawing. Freeze the cooked lentils undressed and dress fresh after thawing.

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Written and tested by Moiz Dotani · Food Recipes Deal · foodrecipesdeal.com · April 2026

100% original content. Cost estimates based on average supermarket prices.

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