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Healthy Recipes using Green Split Lentils

Spiced Green Lentil Salad

A refreshing salad packed with protein and fiber, featuring green split lentils, fresh vegetables, and a zesty lemon dressing.

Ingredients
  • 1 cup green split lentils
  • 2 cups water
  • 1 cucumber, diced
  • 1 bell pepper, diced
  • 1 cup cherry tomatoes, halved
  • 1/4 cup red onion, finely chopped
  • 1/4 cup fresh parsley, chopped
  • 2 tablespoons olive oil
  • 1 tablespoon lemon juice
  • Salt and pepper to taste
Instructions
  1. Rinse the green split lentils under cold water and cook them in 2 cups of water for about 20 minutes or until tender. Drain and let cool.
  2. In a large bowl, combine the diced cucumber, bell pepper, cherry tomatoes, red onion, and parsley.
  3. In a small bowl, whisk together olive oil, lemon juice, salt, and pepper. Pour the dressing over the vegetable mixture, add the cooled lentils, and toss to combine.

Green Lentil Soup with Spinach

A hearty and nutritious soup that combines green split lentils with fresh spinach and aromatic spices for a comforting meal.

Ingredients
  • 1 cup green split lentils
  • 1 onion, chopped
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 3 cloves garlic, minced
  • 6 cups vegetable broth
  • 2 cups fresh spinach
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • Salt and pepper to taste
Instructions
  1. In a large pot, sauté the onion, carrots, and celery in a bit of olive oil until softened, about 5 minutes.
  2. Add garlic, cumin, and paprika, and cook for another minute until fragrant.
  3. Stir in the green split lentils and vegetable broth. Bring to a boil, then reduce heat and simmer for 30 minutes. Add spinach and cook for an additional 5 minutes. Season with salt and pepper.

Green Lentil and Quinoa Bowl

A nourishing bowl filled with protein-rich green lentils and quinoa, topped with roasted vegetables and a tahini dressing.

Ingredients
  • 1/2 cup green split lentils
  • 1/2 cup quinoa
  • 2 cups vegetable broth
  • 1 zucchini, diced
  • 1 red bell pepper, diced
  • 1 tablespoon olive oil
  • 1/4 cup tahini
  • 2 tablespoons lemon juice
  • Salt and pepper to taste
Instructions
  1. Preheat the oven to 400°F (200°C). Toss the zucchini and red bell pepper with olive oil, salt, and pepper, and roast for 20 minutes.
  2. Rinse the green split lentils and quinoa, then cook them together in vegetable broth for about 15-20 minutes until tender.
  3. In a bowl, combine the cooked lentils and quinoa, top with roasted vegetables, and drizzle with tahini dressing made by mixing tahini and lemon juice.

Lentil and Sweet Potato Patties

These flavorful patties combine green split lentils and sweet potatoes, making for a healthy and satisfying vegetarian option.

Ingredients
  • 1 cup cooked green split lentils
  • 1 cup mashed sweet potato
  • 1/2 cup breadcrumbs
  • 1/4 cup green onions, chopped
  • 1 teaspoon cumin
  • Salt and pepper to taste
  • Olive oil for frying
Instructions
  1. In a bowl, mix the cooked lentils, mashed sweet potato, breadcrumbs, green onions, cumin, salt, and pepper until well combined.
  2. Form the mixture into patties and heat olive oil in a skillet over medium heat.
  3. Cook the patties for about 4-5 minutes on each side until golden brown and crispy.

Green Lentil Curry

A fragrant and spicy curry made with green split lentils, coconut milk, and a medley of spices for a hearty and satisfying dish.

Ingredients
  • 1 cup green split lentils
  • 1 can coconut milk
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon ginger, grated
  • 2 tablespoons curry powder
  • 2 cups vegetable broth
  • Salt to taste
  • Fresh cilantro for garnish
Instructions
  1. In a pot, sauté onion, garlic, and ginger until softened, about 5 minutes.
  2. Add curry powder and cook for another minute before adding the lentils, coconut milk, and vegetable broth.
  3. Simmer for 25-30 minutes until lentils are tender. Season with salt and garnish with fresh cilantro.

Lentil-Stuffed Bell Peppers

Colorful bell peppers filled with a savory mixture of green split lentils, rice, and spices, baked to perfection.

Ingredients
  • 4 bell peppers, halved and seeded
  • 1 cup cooked green split lentils
  • 1 cup cooked brown rice
  • 1 onion, chopped
  • 1 teaspoon Italian seasoning
  • Salt and pepper to taste
  • 1 cup marinara sauce
Instructions
  1. Preheat the oven to 375°F (190°C). In a skillet, sauté onion until translucent, then combine with lentils, rice, Italian seasoning, salt, and pepper.
  2. Fill each bell pepper half with the lentil mixture and place them in a baking dish. Pour marinara sauce over the top.
  3. Cover with foil and bake for 30-35 minutes until the peppers are tender.

Green Lentil Tacos

A healthy twist on tacos, using spiced green split lentils as the filling, served in corn tortillas with fresh toppings.

Ingredients
  • 1 cup cooked green split lentils
  • 1 tablespoon taco seasoning
  • 8 corn tortillas
  • 1 avocado, sliced
  • 1 cup shredded lettuce
  • 1/2 cup salsa
  • Lime wedges for serving
Instructions
  1. In a skillet, heat the cooked lentils and stir in taco seasoning until well combined and heated through.
  2. Warm the corn tortillas in a separate pan or microwave.
  3. Assemble the tacos by filling each tortilla with lentils, avocado, lettuce, and salsa. Serve with lime wedges.

Green Lentil and Kale Stir-Fry

A vibrant stir-fry featuring green split lentils and nutrient-rich kale, tossed with garlic and ginger for a quick and healthy meal.

Ingredients
  • 1 cup cooked green split lentils
  • 2 cups kale, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon ginger, grated
  • 2 tablespoons soy sauce
  • 1 tablespoon sesame oil
  • Sesame seeds for garnish
Instructions
  1. In a large skillet or wok, heat sesame oil and sauté garlic and ginger until fragrant.
  2. Add the chopped kale and stir-fry until wilted, then stir in the cooked lentils and soy sauce.
  3. Cook for an additional 2-3 minutes, then garnish with sesame seeds before serving.

Lentil and Vegetable Stir-Fried Rice

A wholesome stir-fried rice dish that combines green split lentils with colorful vegetables for a nutritious and filling meal.

Ingredients
  • 1 cup cooked green split lentils
  • 2 cups cooked brown rice
  • 1 cup mixed vegetables (carrots, peas, bell peppers)
  • 2 eggs, beaten
  • 2 tablespoons soy sauce
  • 1 tablespoon sesame oil
  • Green onions for garnish
Instructions
  1. In a large skillet, heat sesame oil and add the mixed vegetables, stir-frying until tender.
  2. Push the vegetables to the side and scramble the beaten eggs in the skillet until cooked through.
  3. Add the cooked lentils and rice, pour in soy sauce, and stir well to combine. Garnish with green onions before serving.

Lentil and Beetroot Salad

A vibrant salad combining earthy roasted beetroot with protein-packed green split lentils and a tangy dressing.

Ingredients
  • 1 cup cooked green split lentils
  • 2 medium beetroots, roasted and diced
  • 2 cups arugula
  • 1/4 cup feta cheese, crumbled
  • 2 tablespoons balsamic vinaigrette
  • Salt and pepper to taste
Instructions
  1. In a large bowl, combine the cooked lentils, roasted beetroot, and arugula.
  2. Drizzle with balsamic vinaigrette and season with salt and pepper.
  3. Toss gently to combine and top with crumbled feta cheese before serving.