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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Side dishGreen lentils, gently simmered with bay leaf, get extra depth from slowly cooked onion and a splash of red wine vinegar. Serve them warm or at room temperature alongside roasted vegetables or fish.
Side dishHearty brown lentils, red onion and parsley get a fresh dressing of red wine vinegar, olive oil and oregano. Serve the salad lukewarm as a starter, with bread and, if you like, some salty feta.
Main courseGreen lentils turn lightly crisp on the outside in the oven, while eggplant roasts until soft and deeply browned. Lemon tahini, mint and pomegranate bring creaminess, freshness and juicy pops of texture to the same plate.
Side dishIn fakorizo, hearty lentils and rice come together in a simple, savory side dish. Onion and bay leaf add depth; lemon and parsley bring a fresh finish.
Side dishGreen lentils, juicy roasted grapes and crispy sage make a side dish with earthy, fresh and crunchy notes. Delicious alongside roasted vegetables, chicken or pork.
Side dishGreen lentils, crisp raw fennel and quickly seared fennel are tossed together with a zesty lemon-mustard vinaigrette. A hearty, fresh side dish that goes well with pan-fried fish or roasted vegetables.
Main courseThis vegetarian dalca combines tender red lentils with pieces of eggplant and potato that hold their shape. Cumin, coriander, turmeric and warm spices give the sauce depth; a squeeze of lime adds a fresh note at the table.
Side dishGreen lentils, warm, sweet grapes and a tangy vinaigrette come together in a hearty side dish. Mint keeps it fresh, while toasted hazelnuts add a crunchy bite.
Main CourseMujaddara builds flavor from a short list of ingredients: tender lentils and rice, warm cumin, and a generous layer of deep golden-brown onions. Take your time with the onions; their sweet, savory flavor gives the whole dish its character.
LunchTender green lentils soak up a sharp orange and Dijon mustard vinaigrette. Raw fennel adds a fresh crunch, while toasted hazelnuts bring a hearty, nutty bite.
Main courseWell-roasted cauliflower, lentils with crisp edges, and a fresh French sauce with egg, mustard, capers, and herbs. A vegetable-forward main course with creamy, tangy, and savory flavors in every bite.
Side dishGently roasted leeks are browned in a pan and served with a tangy Dijon vinaigrette. Hazelnuts and crispy lentils add a satisfying crunch to the tender vegetables.
Main courseOven-roasted celeriac turns soft inside with golden-brown edges. Serve it with warm lentils and a fresh salsa verde for a hearty meal with very little fuss.
Main courseThis lentil dal is on the table in about half an hour, with a simple base of onion, garlic and spices adding plenty of flavor. Everything for the dal cooks together in one pan; serve with rice if you like.