Lentils are good for much more than soup. This collection includes hearty salads, spiced stews and roasted vegetables served with lentils, fresh sauces or something crunchy. Choose green or brown lentils when you want them to hold their shape, or red lentils for a softer, creamier texture. It’s easy to find a dish that suits the time you have and the flavours you’re craving.
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Main CourseCharred edges of broccoli, hearty lentils and a fresh tahini sauce make this vegetable-forward main course complete. Lemon and mint keep it lively; toasted sunflower seeds add a crunchy finish.
Side dishGolden-brown pan-fried fennel, creamy lemon yogurt and spiced lentils with crispy edges: a vegetable-rich side dish with bright acidity and a variety of textures.
Side dishA smooth red lentil cream makes a soft base for sweet roasted carrots, warm chili oil and crispy pita. Serve in small bowls as a starter or as part of a mezze spread.
Side dishBrown lentils and chard make a hearty, simple side dish with tender leaves, earthy flavors and a bright touch of lemon. Serve warm with grilled vegetables, meat or flatbread.
LunchHearty green lentils, golden-brown mushrooms and a bright mustard vinaigrette turn sourdough bread into a complete lunch. Tarragon adds an anise-like, herby note.
Side dishThis Syrian lentil kibbeh gets its texture from fine bulgur, with fried onion, cumin and lemon bringing savory, fresh flavors. Shape the mixture into small oval portions and serve at room temperature as mezze or a side dish.
LunchSoft red lentils and fine bulgur come together to make hearty, spiced köftes with lemon, parsley and pul biber. Serve them in crisp lettuce leaves for a fresh lunch you can eat with your hands.
Main courseCrispy, warmly spiced roasted lentils and tender aubergine come together with cool lemon yogurt and juicy pomegranate seeds. Warm flatbread makes it a complete meal.
Main courseHearty green lentils and sweet roasted squash get a fresh lift from lemon and sage. Hazelnuts add a crunchy contrast to every bite.
LunchHearty green lentils are dressed with a fresh orange vinaigrette and served in crisp radicchio leaves. Goat cheese makes them creamy, while toasted pumpkin seeds add a nutty crunch.
Main courseSweet, gently roasted pointed peppers are the foundation of this main course. Warm lentils make it hearty, while feta, lemon and mint add salty, fresh notes; toasted walnuts bring a little crunch to every bite.
Main courseGreen lentils turn tender and savory with white miso and lemon. They’re topped with hearty pan-fried oyster mushrooms tossed with a little gochujang and a spoonful of crunchy chili crisp. Serve with rice for a satisfying meal with heat, tang, and texture.
Main courseCrispy-fried rice is the base for warm green lentils, spiced cauliflower and crunchy chickpeas. A fresh tahini sauce and pomegranate seeds bring everything into balance.
Main courseSoft aubergine with caramelised cut sides forms the base for spiced green lentils, bright lemon tahini and a delicate drizzle of pomegranate molasses. Parsley and toasted almonds finish the dish with freshness and crunch.
LunchThese crisp-fried patties combine tender green lentils with parsley, cumin and lemon zest. Serve them with fresh yogurt, mint and quick-pickled red onion for a hearty lunch with plenty of contrast.
Main courseThick slices of green cabbage turn tender inside and deeply roasted at the edges in the oven. Warm lentils, fresh lemon yogurt, mint and crispy onion make this a satisfying main course with soft, fresh and crunchy elements.
Main courseCaramelized pumpkin and hearty green lentils are the foundation of this vegetarian main course. Lemon yogurt sauce keeps it fresh, while crispy sage and chili oil add fragrance and a little heat.
Main courseSoft, roasted aubergine gets a glossy sweet-and-sour tamarind coating. Black lentils, cool herbed yogurt and crispy onion turn it into a satisfying meal.
Main courseRoasted pumpkin and hearty lentils are the foundation of this colorful bowl. Tamarind, lime and mint yogurt bring freshness; crispy curry leaves and toasted coconut add fragrance and crunch.
Main courseTender roasted peppers, a hearty filling of green lentils and walnuts, and fresh lemon yogurt: this vegetable-rich main course has both creaminess and bite. You can make the filling ahead; roast the peppers just before eating.
Main courseGreen lentils, golden-browned mushrooms and leek make a hearty filling with thyme, mustard and lemon. A crisp layer of puff pastry turns it into a complete meal; serve with a fresh green salad.
Main courseA juicy stew of green lentils, tomato and bay leaf gets extra depth from golden-brown Greek loukaniko. Red wine vinegar added at the end balances the savory flavors.
Main courseBrown lentils are first cooked with onion, garlic and bay leaves, then baked in tomato and olive oil. The result is fakes plaki, a hearty, concentrated casserole with tender lentils and a lightly thickened top.
Main courseSweet roasted beetroot and hearty green lentils get a fresh lift from cider vinegar, mustard and dill. A spoonful of yoghurt and toasted hazelnuts make this a complete, warm main course.
Green and brown lentils generally stay firm and keep their shape after cooking. That makes them a good choice for salads, lentil patties and dishes where they’re served alongside roasted vegetables. Simmer them gently and start tasting in good time: tender is good, but for a salad you don’t want mush. Cooking times vary by type and package, so start checking early. Green or Le Puy lentils are also a natural choice with roasted squash or aubergine, where their bite contrasts with the soft vegetables.
Red split lentils break down more quickly. Use them for a soft dal or a soup where the lentils thicken the broth, such as Turkish ezogelin soup with bulgur and rice. Canned or vacuum-packed lentils are handy when you just need to add them to a quick meal: rinse them and warm them gently. They’re less suitable for recipes where dried lentils absorb liquid as they cook or need to hold their shape.
Lentils have an earthy, mild flavour that pairs well with bold contrasts. Lemon juice, vinegar and tamarind add freshness; mustard and herbs give a dressing more punch. In the lentil salad with roasted beetroot, mustard-dill dressing adds a little sharpness, while yoghurt makes it creamy. Tahini works differently: with lemon and garlic, it makes a rich, fresh sauce that goes well with aubergine, cauliflower or crispy rice.
Think about texture, too. Roasted nuts, sunflower seeds, pomegranate seeds and crispy onions add bite to soft lentils and vegetables. Add these just before serving so they stay crunchy. Serve lukewarm lentil salads for lunch or as a side; pair a vegetable bowl with rice or bread to make it a meal. Yoghurt and pickled onion make a fresh contrast with the patties.
These recipes show different ways to cook lentils, without giving every dish the same flavour base. In Greek fakes, tomato, oregano and red wine vinegar make a savoury soup; fakes plaki is finished in the oven after the lentils have been parboiled. For fakorizo, the lentils and rice finish cooking in one pan. Mujaddara combines lentils and rice with slowly fried onions; there are regional variations, and here cumin and coriander provide the seasoning. Levantine inspiration also comes through in combinations such as lentils with tahini, herbs and pomegranate.
For something soup-like, try fakes, ezogelin soup or adas bi hamod with chard and lemon. For a meal with more contrast, try roasted vegetables with lentils and a sauce. Lentils usually simmer gently on the stove while the vegetables roast in the oven. Cook extra green or brown lentils for another salad or warm bowl; cool leftovers promptly, store them covered in the fridge and heat them thoroughly before eating.