Most people hear “lentils” and immediately think of soup. Don’t get me wrong, soup is cool, but lentils are way more versatile than just a bowl of liquid comfort. From hearty pastas to crispy burgers, these little protein-packed gems can transform your dinner table.

So, if you’re ready to step up your weeknight meals, here are 17 lentil dinner recipes that prove it’s not all soup.

1. Easy Lentil Bolognese

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Think of this as your classic Italian comfort food, but with a healthier, plant-based twist. It’s rich, hearty, and perfect for topping over your favorite pasta when you want something cozy but not heavy.

Ingredients

• 1 cup green or brown lentils, rinsed
• 2 tbsp olive oil
• 1 medium onion, finely chopped
• 2 carrots, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 1 can (28 oz) crushed tomatoes
• 2 tbsp tomato paste
• 1 tsp dried oregano
• 1 tsp dried basil
• 1 tsp salt
• ½ tsp black pepper
• 2 cups vegetable broth
• Fresh parsley, chopped (for garnish)
• Cooked spaghetti or pasta of choice

Instructions

1. Heat olive oil in a large pan over medium heat.
2. Add onion, carrots, and celery. Cook for 6–7 minutes until softened.
3. Stir in garlic and cook for 1 minute.
4. Add tomato paste, oregano, and basil. Stir for 2 minutes.
5. Pour in crushed tomatoes, lentils, and vegetable broth. Bring to a boil.
6. Reduce heat, cover, and simmer for 25–30 minutes until lentils are tender.
7. Season with salt and pepper.
8. Serve over pasta and sprinkle with fresh parsley.

2. Greek Lentil Salad

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This salad is light, refreshing, and basically summer in a bowl. Lentils team up with cucumber, tomatoes, and feta for a Mediterranean vibe you’ll crave on repeat.

Ingredients

• 1 cup green lentils, rinsed
• 1 cucumber, diced
• 1 cup cherry tomatoes, halved
• ½ red onion, finely chopped
• ½ cup Kalamata olives, sliced
• ½ cup feta cheese, crumbled
• 3 tbsp olive oil
• 2 tbsp red wine vinegar
• 1 tsp dried oregano
• Salt and black pepper to taste

Instructions

1. Cook lentils in 3 cups of water until tender (about 20 minutes). Drain and cool.
2. In a bowl, combine cucumber, tomatoes, onion, olives, and feta.
3. Whisk olive oil, vinegar, oregano, salt, and pepper in a small bowl.
4. Toss lentils with vegetables and dressing.
5. Chill for 20 minutes before serving.

3. Lentil Eggplant Curry

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Creamy, spiced, and loaded with eggplant goodness, this curry feels like a warm hug. Perfect with rice or naan, it’s a weeknight win with leftovers that taste even better.

Ingredients

• 1 cup red lentils, rinsed
• 2 tbsp coconut oil
• 1 large eggplant, cubed
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 2 tbsp curry powder
• 1 tsp turmeric
• 1 can (14 oz) coconut milk
• 2 cups vegetable broth
• Salt to taste
• Fresh cilantro for garnish

Instructions

1. Heat coconut oil in a pot over medium heat.
2. Add onion, garlic, and ginger. Sauté 3–4 minutes.
3. Stir in curry powder and turmeric. Cook for 1 minute.
4. Add eggplant cubes and cook 5 minutes.
5. Pour in lentils, broth, and coconut milk. Stir well.
6. Bring to boil, then reduce heat and simmer for 25 minutes.
7. Season with salt. Garnish with cilantro and serve with rice or naan.

4. Lentil Burgers

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Who said burgers need beef? These lentil patties are hearty, flavorful, and perfect for stacking with all your favorite toppings.

Ingredients

• 2 cups cooked green lentils
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 carrot, grated
• 1 cup breadcrumbs
• 1 tbsp soy sauce
• 1 tsp cumin
• ½ tsp smoked paprika
• 1 egg (or flax egg for vegan)
• 2 tbsp olive oil
• Burger buns + toppings of choice

Instructions

1. Mash lentils in a large bowl until mostly smooth.
2. Stir in onion, garlic, carrot, breadcrumbs, soy sauce, cumin, paprika, and egg. Mix well.
3. Shape into 4 patties.
4. Heat olive oil in a skillet over medium heat.
5. Cook patties 4–5 minutes per side until golden and firm.
6. Assemble with buns and toppings.

5. Lentil Tabbouleh

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This twist on the classic Middle Eastern dish uses lentils instead of bulgur, making it heartier without losing that fresh, herby punch.

Ingredients

• 1 cup green lentils, rinsed
• 1 cup fresh parsley, finely chopped
• ½ cup fresh mint, finely chopped
• 2 cups cherry tomatoes, diced
• 1 cucumber, diced
• 4 green onions, chopped
• Juice of 2 lemons
• ¼ cup olive oil
• Salt and pepper to taste

Instructions

1. Cook lentils in 3 cups water until tender but firm (about 20 minutes). Drain and cool.
2. In a large bowl, combine parsley, mint, tomatoes, cucumber, and green onions.
3. Whisk lemon juice, olive oil, salt, and pepper in a small bowl.
4. Toss lentils with vegetables and dressing.
5. Chill for 15 minutes before serving.

6. Lentil Carrot Salad

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This salad is crunchy, colorful, and ridiculously easy to make. It’s perfect for a quick lunch or as a bright side dish at dinner.

Ingredients

• 1 cup brown lentils, rinsed
• 2 large carrots, grated
• ½ cup raisins
• ¼ cup sunflower seeds
• 3 tbsp olive oil
• 2 tbsp apple cider vinegar
• 1 tbsp honey or maple syrup
• Salt and pepper to taste

Instructions

1. Cook lentils in 3 cups water until tender (about 20–25 minutes). Drain and cool.
2. In a bowl, combine carrots, raisins, and sunflower seeds.
3. Whisk olive oil, vinegar, honey, salt, and pepper in a small bowl.
4. Toss lentils with carrot mix and dressing.
5. Chill for 20 minutes before serving.

7. One-Pot Lentil Pasta

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Less cleanup, more flavor. This one-pot wonder cooks the pasta and lentils together, soaking up all the goodness in one hearty dish.

Ingredients

• 1 cup green lentils, rinsed
• 12 oz pasta of choice
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 can (14 oz) diced tomatoes
• 4 cups vegetable broth
• 2 tsp Italian seasoning
• 2 tbsp olive oil
• Salt and pepper to taste
• Grated Parmesan (optional)

Instructions

1. Heat olive oil in a large pot. Sauté onion and garlic for 3 minutes.
2. Add lentils, pasta, tomatoes, broth, and seasoning. Stir well.
3. Bring to a boil, then reduce heat to medium.
4. Cook uncovered for 12–15 minutes until pasta and lentils are tender. Stir occasionally.
5. Season with salt and pepper.
6. Top with Parmesan if desired.

8. Mujadara

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This Middle Eastern comfort dish of lentils, rice, and caramelized onions proves simple ingredients can deliver maximum flavor.

Ingredients

• 1 cup brown lentils, rinsed
• ¾ cup long-grain rice
• 4 large onions, thinly sliced
• 4 tbsp olive oil
• 1 tsp cumin
• ½ tsp cinnamon
• 1 tsp salt
• 3 cups water

Instructions

1. Heat 2 tbsp olive oil in a skillet. Add onions and cook on low heat for 25–30 minutes until caramelized. Set aside.
2. In a pot, heat remaining olive oil. Add lentils, rice, cumin, cinnamon, salt, and water.
3. Bring to boil, then reduce heat and simmer 20 minutes until rice and lentils are tender.
4. Top with caramelized onions and serve warm.

9. Lentil Chili

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Chili without meat? Yup—and it still hits all the right notes. Smoky, spicy, and super filling, this one’s a crowd-pleaser.

Ingredients

• 1 cup green or brown lentils, rinsed
• 2 tbsp olive oil
• 1 onion, chopped
• 1 red bell pepper, chopped
• 3 cloves garlic, minced
• 1 can (15 oz) kidney beans, drained
• 1 can (15 oz) black beans, drained
• 1 can (28 oz) crushed tomatoes
• 3 cups vegetable broth
• 2 tbsp chili powder
• 1 tsp cumin
• ½ tsp smoked paprika
• Salt to taste

Instructions

1. Heat olive oil in a large pot. Add onion, bell pepper, and garlic. Cook 5 minutes.
2. Stir in chili powder, cumin, and paprika. Cook for 1 minute.
3. Add lentils, beans, tomatoes, and broth. Stir well.
4. Bring to boil, then reduce heat and simmer for 30 minutes.
5. Season with salt and serve hot.

10. Stuffed Peppers with Lentils

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Bright bell peppers stuffed with a hearty lentil filling? Yes, please. This colorful dish is as beautiful as it is satisfying—perfect for when you want something that looks fancy but is secretly super easy.

Ingredients

• 4 large bell peppers (any color), tops cut off and seeds removed
• 1 cup cooked green lentils
• 1 cup cooked rice
• 1 onion, diced
• 2 cloves garlic, minced
• 1 cup diced tomatoes (canned or fresh)
• 1 tsp cumin
• ½ tsp paprika
• 2 tbsp olive oil
• Salt and black pepper to taste
• ½ cup shredded mozzarella (optional)

Instructions

1. Preheat oven to 375°F (190°C).
2. Heat olive oil in a pan, sauté onion and garlic for 3 minutes.
3. Add tomatoes, lentils, rice, cumin, paprika, salt, and pepper. Cook 5 minutes.
4. Stuff peppers with mixture and place in a baking dish.
5. Sprinkle with mozzarella if using.
6. Bake 30 minutes until peppers are tender.

11. Lentil Meatballs

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These little beauties are packed with flavor and hold up like the real deal. Toss them over pasta, dip them in marinara, or pile them into a sub.

Ingredients

• 2 cups cooked green lentils
• 1 cup breadcrumbs
• ½ cup grated Parmesan cheese
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 2 tbsp fresh parsley, chopped
• 1 tsp oregano
• 1 egg
• 2 tbsp olive oil

Instructions

1. Preheat oven to 375°F (190°C).
2. Mash lentils in a bowl until mostly smooth.
3. Stir in breadcrumbs, Parmesan, onion, garlic, parsley, oregano, and egg. Mix well.
4. Shape into 12–14 meatballs.
5. Place on a baking sheet and brush lightly with olive oil.
6. Bake 20–25 minutes until golden and firm.

12. Dal Makhani (Black Lentil Curry)

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This classic Indian dish is rich, creamy, and unbelievably comforting. It’s slow-cooked perfection and pairs beautifully with naan or basmati rice.

Ingredients

• 1 cup whole black lentils (urad dal), soaked overnight
• ¼ cup red kidney beans, soaked overnight
• 1 large onion, finely chopped
• 2 tomatoes, pureed
• 1 tbsp ginger-garlic paste
• 2 tbsp butter
• ½ cup heavy cream
• 1 tsp cumin seeds
• 1 tsp garam masala
• 1 tsp chili powder
• 1 tsp turmeric
• 1 tsp salt
• 4 cups water
• Fresh cilantro for garnish

Instructions

1. Drain soaked lentils and beans. Cook in 4 cups water until tender (about 45 minutes).
2. In a pan, melt butter. Add cumin seeds and onion. Sauté 5 minutes.
3. Stir in ginger-garlic paste, tomato puree, turmeric, chili powder, and garam masala. Cook 5 minutes.
4. Add cooked lentils and beans. Simmer on low for 30 minutes, stirring occasionally.
5. Stir in cream and cook another 5 minutes.
6. Garnish with cilantro and serve hot.

13. Lentil Loaf

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Move over meatloaf—lentil loaf is here. It’s hearty, flavorful, and slathered in a tangy glaze that makes it irresistible.

Ingredients

• 2 cups cooked brown lentils
• 1 cup breadcrumbs
• 1 small onion, finely chopped
• 2 carrots, grated
• 2 cloves garlic, minced
• 1 tbsp soy sauce
• 1 tsp thyme
• ½ tsp smoked paprika
• 2 eggs (or flax eggs for vegan)
• ½ cup ketchup (for glaze)
• 2 tbsp brown sugar (for glaze)

Instructions

1. Preheat oven to 375°F (190°C).
2. Mix lentils, breadcrumbs, onion, carrots, garlic, soy sauce, thyme, paprika, and eggs in a bowl.
3. Press mixture into a greased loaf pan.
4. Mix ketchup and brown sugar, spread on top.
5. Bake 40–45 minutes until firm and golden.
6. Cool for 10 minutes before slicing.

14. Best Lentil Curry

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Bold claim? Maybe. But trust me—this one lives up to its name. Creamy coconut milk, warming spices, and hearty lentils come together for a curry you’ll crave weekly.

Ingredients

• 1 cup red lentils, rinsed
• 1 onion, diced
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 2 tbsp curry powder
• 1 tsp turmeric
• 1 can (14 oz) coconut milk
• 2 cups vegetable broth
• 2 tbsp olive oil
• Salt to taste
• Fresh cilantro for garnish

Instructions

1. Heat olive oil in a pot over medium heat. Add onion, garlic, and ginger. Cook 5 minutes.
2. Stir in curry powder and turmeric. Cook 1 minute.
3. Add lentils, broth, and coconut milk. Stir well.
4. Bring to a boil, then reduce heat and simmer 25 minutes until lentils are soft.
5. Season with salt and garnish with cilantro.

15. Zucchini Boats

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Zucchini gets stuffed with a tasty lentil filling, baked to perfection, and served as a fun, veggie-packed main dish. Honestly, it’s way more exciting than plain roasted zucchini.

Ingredients

• 4 medium zucchinis, halved lengthwise and scooped out
• 1 cup cooked green lentils
• 1 onion, chopped
• 1 cup diced tomatoes
• 1 clove garlic, minced
• 1 tsp Italian seasoning
• 1 tbsp olive oil
• ½ cup shredded mozzarella (optional)
• Salt and black pepper to taste

Instructions

1. Preheat oven to 375°F (190°C).
2. Heat olive oil in a skillet, sauté onion and garlic for 3 minutes.
3. Add lentils, tomatoes, seasoning, salt, and pepper. Cook 5 minutes.
4. Stuff zucchini halves with filling, place in a baking dish.
5. Sprinkle with mozzarella if using.
6. Bake 25–30 minutes until zucchini is tender.

16. Mushroom Wellington

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This showstopper features a savory lentil and mushroom filling wrapped in flaky puff pastry. It’s perfect for dinner parties or when you just want to impress yourself.

Ingredients

• 2 cups mushrooms, finely chopped
• 1 cup cooked green lentils
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 tbsp olive oil
• 1 tsp thyme
• 1 tsp soy sauce
• 1 sheet puff pastry, thawed
• 1 egg (for egg wash)

Instructions

1. Preheat oven to 400°F (200°C).
2. Heat olive oil in a skillet, sauté onion, garlic, and mushrooms for 8–10 minutes until browned.
3. Stir in lentils, thyme, and soy sauce. Cook 3 minutes.
4. Roll out puff pastry. Place filling in the center and fold over.
5. Brush with beaten egg.
6. Bake 25–30 minutes until golden brown.

17. Quinoa Lentil Salad

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This powerhouse salad packs protein, fiber, and tons of flavor. It’s light yet filling, and the lemony dressing makes it super refreshing.

Ingredients

• 1 cup cooked green lentils
• 1 cup cooked quinoa
• 1 cucumber, diced
• 1 cup cherry tomatoes, halved
• ½ red onion, finely chopped
• ¼ cup fresh parsley, chopped
• Juice of 2 lemons
• 3 tbsp olive oil
• Salt and pepper to taste

Instructions

1. In a bowl, combine lentils, quinoa, cucumber, tomatoes, onion, and parsley.
2. Whisk lemon juice, olive oil, salt, and pepper in a small bowl.
3. Toss salad with dressing until well coated.
4. Chill for 20 minutes before serving.

Conclusion

So there you have it—17 lentil dinner recipes that prove it’s not all soup. From hearty curries to fun zucchini boats, lentils can seriously do it all. They’re cheap, nutritious, and ridiculously versatile. IMO, they deserve way more love than they get. So go ahead, pick one tonight and thank me later. 🙂