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Healthy Recipes using Whole Brown Lentils

Spicy Lentil and Quinoa Salad

A vibrant salad combining whole brown lentils and quinoa, tossed with a zesty lime dressing and fresh vegetables for a nutritious meal.

Ingredients
  • 1 cup whole brown lentils
  • 1/2 cup quinoa
  • 1 bell pepper, diced
  • 1 cup cherry tomatoes, halved
  • 1/4 cup red onion, finely chopped
  • 1/4 cup cilantro, chopped
  • 2 tablespoons olive oil
  • Juice of 1 lime
  • Salt and pepper to taste
Instructions
  1. Rinse the lentils and quinoa under cold water, then cook them separately according to package instructions.
  2. In a large bowl, combine the cooked lentils, quinoa, bell pepper, cherry tomatoes, red onion, and cilantro.
  3. In a small bowl, whisk together olive oil, lime juice, salt, and pepper, then pour over the salad and toss to combine.

Lentil and Vegetable Stir-Fry

A quick and colorful stir-fry featuring whole brown lentils and a mix of seasonal vegetables, perfect for a healthy weeknight dinner.

Ingredients
  • 1 cup whole brown lentils
  • 2 cups mixed vegetables (broccoli, bell peppers, carrots)
  • 2 tablespoons soy sauce
  • 1 tablespoon sesame oil
  • 1 garlic clove, minced
  • 1 teaspoon ginger, grated
  • Cooked brown rice for serving
Instructions
  1. Cook the lentils according to package instructions and set aside.
  2. In a large skillet, heat sesame oil over medium heat, add garlic and ginger, and sauté for 1 minute.
  3. Add mixed vegetables and stir-fry until tender, then add cooked lentils and soy sauce, cooking for an additional 2-3 minutes before serving over brown rice.

Lentil Soup with Spinach and Carrots

A hearty and nourishing lentil soup packed with spinach and carrots, perfect for a comforting meal any time of year.

Ingredients
  • 1 cup whole brown lentils
  • 1 onion, chopped
  • 2 carrots, diced
  • 2 cups spinach, chopped
  • 4 cups vegetable broth
  • 2 tablespoons olive oil
  • 1 teaspoon cumin
  • Salt and pepper to taste
Instructions
  1. In a large pot, heat olive oil over medium heat and sauté onion and carrots until softened.
  2. Add lentils, vegetable broth, cumin, salt, and pepper, then bring to a boil and simmer for 30 minutes.
  3. Stir in spinach and cook for an additional 5 minutes before serving.

Lentil and Sweet Potato Patties

Delicious and nutritious patties made from whole brown lentils and sweet potatoes, perfect for burgers or as a snack.

Ingredients
  • 1 cup whole brown lentils
  • 1 medium sweet potato, cooked and mashed
  • 1/2 cup breadcrumbs
  • 1 egg
  • 1 teaspoon garlic powder
  • Salt and pepper to taste
  • Olive oil for frying
Instructions
  1. Cook the lentils according to package instructions and mash them in a bowl with sweet potato.
  2. Mix in breadcrumbs, egg, garlic powder, salt, and pepper until well combined.
  3. Form into patties and fry in olive oil over medium heat until golden brown on both sides.

Lentil Tacos with Avocado Salsa

Healthy tacos filled with spiced lentils and topped with a fresh avocado salsa, perfect for a fun and nutritious meal.

Ingredients
  • 1 cup whole brown lentils
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 8 corn tortillas
  • 1 avocado, diced
  • 1/2 cup diced tomatoes
  • 1/4 cup red onion, chopped
  • Juice of 1 lime
  • Salt to taste
Instructions
  1. Cook lentils according to package instructions, then mix with chili powder, cumin, and salt.
  2. In a bowl, combine avocado, tomatoes, red onion, lime juice, and salt to make the salsa.
  3. Serve lentils in corn tortillas topped with avocado salsa.

Lentil and Kale Salad with Tahini Dressing

A nutrient-dense salad featuring whole brown lentils and kale, drizzled with a creamy tahini dressing for a satisfying meal.

Ingredients
  • 1 cup whole brown lentils
  • 4 cups kale, chopped
  • 1/4 cup tahini
  • 2 tablespoons lemon juice
  • 1 tablespoon honey
  • Salt and pepper to taste
  • 1/4 cup walnuts, chopped
Instructions
  1. Cook lentils according to package instructions and let cool.
  2. In a bowl, whisk together tahini, lemon juice, honey, salt, and pepper to make the dressing.
  3. In a large bowl, combine kale, lentils, and walnuts, then drizzle with tahini dressing and toss to combine.

Lentil and Mushroom Bolognese

A hearty and flavorful bolognese sauce made with whole brown lentils and mushrooms, served over whole wheat pasta for a healthy twist.

Ingredients
  • 1 cup whole brown lentils
  • 2 cups mushrooms, chopped
  • 1 onion, chopped
  • 2 garlic cloves, minced
  • 1 can crushed tomatoes
  • 2 tablespoons olive oil
  • 1 teaspoon Italian seasoning
  • Salt and pepper to taste
  • Whole wheat pasta for serving
Instructions
  1. Cook lentils according to package instructions and set aside.
  2. In a skillet, heat olive oil and sauté onion and garlic until fragrant, then add mushrooms and cook until softened.
  3. Stir in crushed tomatoes, lentils, Italian seasoning, salt, and pepper, and simmer for 20 minutes before serving over whole wheat pasta.

Lentil and Roasted Vegetable Bowl

A nourishing bowl filled with roasted vegetables and whole brown lentils, drizzled with a balsamic glaze for a delicious meal.

Ingredients
  • 1 cup whole brown lentils
  • 2 cups assorted vegetables (zucchini, bell peppers, carrots)
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • Balsamic glaze for drizzling
Instructions
  1. Preheat the oven to 400°F (200°C) and toss vegetables with olive oil, salt, and pepper, then roast for 25-30 minutes.
  2. Cook lentils according to package instructions.
  3. In a bowl, combine roasted vegetables and lentils, then drizzle with balsamic glaze before serving.

Curried Lentil and Coconut Soup

A creamy and aromatic soup made with whole brown lentils and coconut milk, infused with curry spices for a delightful flavor.

Ingredients
  • 1 cup whole brown lentils
  • 1 can coconut milk
  • 1 onion, chopped
  • 2 garlic cloves, minced
  • 1 tablespoon curry powder
  • 4 cups vegetable broth
  • Salt to taste
  • Fresh cilantro for garnish
Instructions
  1. In a pot, sauté onion and garlic until translucent, then add curry powder and cook for 1 minute.
  2. Add lentils, vegetable broth, and coconut milk, then bring to a boil and simmer for 30 minutes.
  3. Season with salt and garnish with fresh cilantro before serving.

Lentil Stuffed Bell Peppers

Colorful bell peppers stuffed with a savory mixture of whole brown lentils, rice, and spices, baked to perfection for a wholesome meal.

Ingredients
  • 1 cup whole brown lentils
  • 4 bell peppers, halved
  • 1 cup cooked brown rice
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • Salt and pepper to taste
  • 1 cup tomato sauce
Instructions
  1. Cook lentils according to package instructions and mix with cooked rice, cumin, paprika, salt, and pepper.
  2. Stuff the bell pepper halves with the lentil mixture and place in a baking dish topped with tomato sauce.
  3. Bake at 375°F (190°C) for 25-30 minutes until peppers are tender.