30+ Easy Friday Lentil Recipes for a Wholesome Weekend Dinner

Lentils are a versatile and nutritious ingredient that can be used in a variety of dishes, making them the perfect choice for a satisfying and hearty Friday meal.

Whether you’re looking for a comforting soup, a flavorful salad, or a protein-packed casserole, lentils can be easily incorporated into recipes that are both healthy and delicious.

They are a great source of plant-based protein, fiber, and essential nutrients, making them an ideal choice for vegetarians, vegans, and anyone looking to add more wholesome meals to their diet.

In this blog, we’ve curated a collection of over 30 Friday lentil recipes that will inspire you to create comforting, flavorful, and easy meals to kick off your weekend.

From savory stews to fresh salads, these recipes will make your Friday dinners exciting, nutritious, and filling.

30+ Easy Friday Lentil Recipes for a Wholesome Weekend Dinner

Lentils are not only a great source of nutrition but also a blank canvas for creating a wide range of delicious dishes that are perfect for a Friday night meal.

Whether you’re in the mood for something warm and comforting or light and refreshing, the versatility of lentils ensures there’s a recipe for everyone.

By incorporating these 30+ Friday lentil recipes into your meal plan, you’ll be able to enjoy wholesome, easy-to-make meals that will satisfy your cravings and nourish your body.

Say goodbye to last-minute takeout and try out these lentil-based recipes to make your Friday nights even more enjoyable.

Hearty Lentil and Vegetable Soup

This Hearty Lentil and Vegetable Soup is a comforting, nutrient-packed dish perfect for a satisfying Friday meal. Lentils are a staple for meatless meals, rich in protein and fiber, and pair beautifully with the wholesome flavors of fresh vegetables. Whether you’re observing Lent or simply craving a hearty soup, this recipe will fill your kitchen with warmth and provide a delicious way to end your week.

Ingredients:

• 1 cup green or brown lentils
• 2 tablespoons olive oil
• 1 onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 1 can (14 oz) diced tomatoes
• 6 cups vegetable broth
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1 bay leaf
• Salt and pepper to taste
• 2 cups fresh spinach
• Juice of 1 lemon
• Chopped parsley for garnish

Instructions:

1. Rinse lentils under cold water and set aside.
2. In a large pot, heat olive oil over medium heat. Add onion, carrots, and celery. Sauté until softened, about 5 minutes.
3. Add garlic, cumin, and smoked paprika. Stir for 1 minute until fragrant.
4. Stir in lentils, diced tomatoes, vegetable broth, and bay leaf. Bring to a boil, then reduce heat and simmer for 25-30 minutes, or until lentils are tender.
5. Season with salt and pepper. Stir in spinach and cook for 2-3 minutes until wilted.
6. Remove from heat, add lemon juice, and garnish with parsley before serving.

This Hearty Lentil and Vegetable Soup is a delightful balance of earthy lentils and vibrant vegetables. Its rich flavors make it a satisfying meal that is both wholesome and filling. Serve it with crusty bread for the ultimate comfort food experience, and you’ll have a dish that’s sure to become a Friday favorite.

Spiced Lentil and Sweet Potato Curry

Spiced Lentil and Sweet Potato Curry is a vibrant and flavorful dish that combines the earthiness of lentils with the natural sweetness of sweet potatoes. Infused with warming spices, this curry is not only delicious but also packed with nutrients. Ideal for Fridays or any meatless meal, it pairs wonderfully with rice or naan for a complete and satisfying dinner.

Ingredients:

• 1 cup red lentils
• 2 tablespoons coconut oil
• 1 onion, finely chopped
• 2 garlic cloves, minced
• 1 tablespoon grated ginger
• 2 teaspoons curry powder
• 1 teaspoon ground turmeric
• 1 teaspoon ground coriander
• 1 large sweet potato, peeled and diced
• 1 can (14 oz) coconut milk
• 1 cup vegetable broth
• 1 cup diced tomatoes
• 1 cup frozen peas
• Fresh cilantro for garnish

Instructions:

1. Rinse lentils and set aside.
2. Heat coconut oil in a large skillet over medium heat. Add onion, garlic, and ginger. Cook until fragrant, about 3 minutes.
3. Stir in curry powder, turmeric, and coriander. Cook for 1 minute.
4. Add diced sweet potato, coconut milk, vegetable broth, and tomatoes. Bring to a boil, then reduce heat to simmer.
5. Stir in lentils and cook for 20-25 minutes until the sweet potatoes and lentils are tender.
6. Add peas and cook for an additional 5 minutes.
7. Garnish with fresh cilantro and serve with rice or naan.

This Spiced Lentil and Sweet Potato Curry brings warmth and comfort to your Friday table. Its creamy texture and harmonious blend of spices make it a standout dish that’s as nourishing as it is delicious. Enjoy it with your favorite sides, and you’ll have a meal that’s sure to please the whole family.

Zesty Lentil and Quinoa Salad

Light, refreshing, and packed with protein, this Zesty Lentil and Quinoa Salad is a versatile dish perfect for a quick Friday meal. The nutty flavor of quinoa complements the hearty lentils, while the zesty dressing ties it all together. Perfect as a main course or a side, this salad is both satisfying and bursting with fresh flavors.

Ingredients:

• 1 cup cooked lentils
• 1 cup cooked quinoa
• 1 cucumber, diced
• 1 cup cherry tomatoes, halved
• 1 red bell pepper, diced
• 1/4 cup red onion, finely chopped
• 1/4 cup fresh parsley, chopped
• 1/4 cup olive oil
• 2 tablespoons lemon juice
• 1 teaspoon Dijon mustard
• 1 teaspoon honey (optional)
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine lentils, quinoa, cucumber, cherry tomatoes, bell pepper, red onion, and parsley.
2. In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, honey, salt, and pepper.
3. Pour the dressing over the salad and toss well to combine.
4. Let the salad chill in the refrigerator for at least 15 minutes before serving.

This Zesty Lentil and Quinoa Salad is the perfect choice for a light yet satisfying Friday meal. Its vibrant colors and fresh flavors make it as visually appealing as it is delicious. Enjoy it as a standalone dish or pair it with a warm bowl of soup or crusty bread for a balanced meal.

Smoky Lentil and Eggplant Stew

This Smoky Lentil and Eggplant Stew is a rich, hearty dish that pairs the smoky flavor of paprika with tender, roasted eggplant and protein-packed lentils. Perfect for Fridays, this stew offers a robust and savory experience, making it a comforting choice for meatless meals. Serve it on its own or over rice for a warm and satisfying dinner.

Ingredients:

• 1 cup green lentils
• 1 large eggplant, diced
• 3 tablespoons olive oil, divided
• 1 onion, finely chopped
• 3 garlic cloves, minced
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• 1 can (14 oz) diced tomatoes
• 2 cups vegetable broth
• 1 tablespoon tomato paste
• Salt and pepper to taste
• Fresh cilantro or parsley for garnish

Instructions:

1. Preheat oven to 400°F (200°C). Toss diced eggplant with 2 tablespoons olive oil, salt, and pepper. Spread on a baking sheet and roast for 20 minutes, until golden and tender.
2. Rinse lentils and set aside.
3. In a large pot, heat the remaining olive oil over medium heat. Add onion and garlic; sauté until soft.
4. Stir in smoked paprika and cumin, cooking for 1 minute.
5. Add lentils, diced tomatoes, tomato paste, and vegetable broth. Simmer for 25-30 minutes until lentils are tender.
6. Stir in the roasted eggplant and cook for another 5 minutes. Adjust seasoning with salt and pepper.
7. Garnish with fresh herbs before serving.

This Smoky Lentil and Eggplant Stew is a satisfying, flavor-packed dish perfect for meatless Fridays. Its smoky, spiced aroma combined with the tender eggplant and hearty lentils makes it a meal worth savoring. Pair it with crusty bread for a complete, comforting dinner experience.

Lentil-Stuffed Bell Peppers

Lentil-Stuffed Bell Peppers are a wholesome, vibrant dish that’s both visually stunning and delicious. Packed with a hearty lentil filling, these peppers offer a delightful combination of textures and flavors. Perfect for Fridays or any meatless occasion, this dish can be a complete meal or an impressive side.

Ingredients:

• 4 large bell peppers (any color)
• 1 cup cooked green or brown lentils
• 1/2 cup cooked rice or quinoa
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 1 cup diced tomatoes
• 1 teaspoon dried oregano
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste
• 1/2 cup shredded mozzarella or vegan cheese
• Fresh parsley for garnish

Instructions:

1. Preheat oven to 375°F (190°C). Slice the tops off the bell peppers and remove seeds. Set aside.
2. Heat a small amount of oil in a skillet over medium heat. Sauté onion and garlic until soft.
3. Stir in lentils, rice (or quinoa), diced tomatoes, oregano, smoked paprika, salt, and pepper. Cook for 5 minutes.
4. Stuff the bell peppers with the lentil mixture and place them in a baking dish.
5. Cover the dish with foil and bake for 25 minutes. Remove foil, top each pepper with cheese, and bake for another 10 minutes until the cheese melts.
6. Garnish with fresh parsley before serving.

These Lentil-Stuffed Bell Peppers are as nutritious as they are delicious, making them a standout choice for a Friday meal. The hearty lentil filling combined with the tender, roasted peppers ensures every bite is satisfying and flavorful. Serve with a simple side salad for a complete meal.

Mediterranean Lentil and Feta Flatbread

This Mediterranean Lentil and Feta Flatbread is a flavorful and easy-to-make dish that’s perfect for a quick Friday dinner. The combination of spiced lentils, creamy feta, and fresh vegetables on a crispy flatbread creates a delightful medley of Mediterranean-inspired flavors. Ideal for sharing or enjoying as a light meal.

Ingredients:

• 1 cup cooked lentils
• 4 flatbreads or naan
• 1/2 cup crumbled feta cheese
• 1/2 cup diced cucumber
• 1/2 cup cherry tomatoes, halved
• 1/4 cup red onion, thinly sliced
• 1/4 cup Kalamata olives, sliced
• 2 tablespoons olive oil
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 1/4 cup tzatziki sauce (optional)

Instructions:

1. Preheat oven to 375°F (190°C). Place flatbreads on a baking sheet.
2. In a small bowl, mix lentils with olive oil, oregano, salt, and pepper.
3. Spread the lentil mixture evenly over the flatbreads. Top with crumbled feta, cucumber, cherry tomatoes, red onion, and olives.
4. Bake in the oven for 10-12 minutes, until the flatbreads are crisp and the toppings are warmed through.
5. Drizzle with tzatziki sauce if desired before serving.

This Mediterranean Lentil and Feta Flatbread is a delightful blend of vibrant flavors and textures. The crisp flatbread, hearty lentils, and fresh toppings make it a versatile dish that’s perfect for a casual Friday dinner. Pair it with a light soup or salad for a Mediterranean feast that’s both simple and satisfying.

Lentil and Kale Stir-Fry

This Lentil and Kale Stir-Fry is a quick and nutritious dish packed with protein, fiber, and vibrant flavors. The earthy lentils pair beautifully with the slightly bitter kale, while soy sauce, garlic, and ginger bring a depth of flavor that makes this stir-fry both satisfying and delicious. Perfect for a light yet hearty Friday meal, this dish is easy to prepare and full of goodness.

Ingredients:

• 1 cup cooked lentils
• 2 tablespoons olive oil
• 1 onion, thinly sliced
• 3 garlic cloves, minced
• 1 teaspoon grated fresh ginger
• 1 bunch kale, stems removed and leaves chopped
• 1 red bell pepper, thinly sliced
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 1 teaspoon sesame seeds (optional)
• Salt and pepper to taste
• 1 tablespoon fresh lime juice

Instructions:

1. Heat olive oil in a large skillet or wok over medium heat. Add onion, garlic, and ginger, and sauté for 3-4 minutes until fragrant.
2. Add the bell pepper and cook for another 2 minutes until softened.
3. Stir in the kale and cook until wilted, about 4-5 minutes.
4. Add the cooked lentils to the pan along with soy sauce and sesame oil. Stir to combine and cook for another 2-3 minutes, allowing the flavors to meld together.
5. Season with salt and pepper to taste.
6. Finish with a drizzle of fresh lime juice and sprinkle with sesame seeds if desired.

This Lentil and Kale Stir-Fry is a delicious, healthy, and colorful dish that makes a fantastic Friday dinner. It’s packed with nutrients from the lentils and kale, and the savory flavors from the soy sauce and sesame oil add richness to every bite. Serve it as a main course or pair it with a side of rice for a fulfilling meal.

Lentil and Mushroom Bolognese

This Lentil and Mushroom Bolognese offers a hearty, plant-based twist on the classic Italian meat sauce. Lentils provide the texture and depth traditionally brought by ground meat, while earthy mushrooms add rich umami flavor. Served over pasta, this dish is a satisfying and comforting meal for any Friday evening, and it’s perfect for those looking for a healthier, vegetarian alternative to traditional Bolognese.

Ingredients:

• 1 cup green or brown lentils
• 2 tablespoons olive oil
• 1 onion, finely chopped
• 2 garlic cloves, minced
• 2 cups mushrooms, finely chopped
• 1 can (14 oz) crushed tomatoes
• 1 tablespoon tomato paste
• 1/2 cup red wine (optional)
• 1 teaspoon dried oregano
• 1/2 teaspoon dried basil
• Salt and pepper to taste
• 1/4 cup fresh parsley, chopped
• 12 oz pasta (spaghetti or penne)

Instructions:

1. Rinse lentils and set aside.
2. Heat olive oil in a large pan over medium heat. Add the onion and garlic, sautéing until softened, about 5 minutes.
3. Stir in chopped mushrooms and cook for 5-7 minutes until they release their moisture and become browned.
4. Add the lentils, crushed tomatoes, tomato paste, red wine (if using), oregano, basil, salt, and pepper. Stir to combine, then reduce heat and simmer for 25-30 minutes, or until the lentils are tender and the sauce thickens.
5. Meanwhile, cook the pasta according to package instructions.
6. Serve the Bolognese sauce over the pasta, garnished with fresh parsley.

This Lentil and Mushroom Bolognese is a delicious, plant-based version of a classic Italian favorite. The combination of lentils and mushrooms offers a hearty and savory sauce that perfectly complements pasta. It’s a satisfying, filling dish that’s great for Fridays, offering comfort without compromising on flavor.

Lentil Tacos with Avocado Salsa

These Lentil Tacos with Avocado Salsa are a fresh, fun, and flavorful dish that brings the taste of Mexican cuisine to your Friday night dinner. The lentils are seasoned with classic taco spices, offering a hearty, protein-packed filling. Paired with a tangy, creamy avocado salsa, these tacos are a perfect meatless option for taco night. Whether you’re observing Lent or just craving something different, these tacos are a crowd-pleaser!

Ingredients:

• 1 cup cooked lentils
• 1 tablespoon olive oil
• 1 onion, finely chopped
• 2 garlic cloves, minced
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper (optional)
• Salt and pepper to taste
• 8 small corn or flour tortillas
• 1 avocado, diced
• 1/2 cup cherry tomatoes, chopped
• 1/4 cup red onion, finely chopped
• 1 tablespoon fresh cilantro, chopped
• Juice of 1 lime

Instructions:

1. Heat olive oil in a skillet over medium heat. Add onion and garlic and sauté until soft, about 4 minutes.
2. Add the cooked lentils, chili powder, cumin, smoked paprika, cayenne (if using), salt, and pepper. Stir well and cook for 5-7 minutes, allowing the spices to infuse the lentils.
3. Meanwhile, prepare the avocado salsa: In a bowl, combine avocado, tomatoes, red onion, cilantro, and lime juice. Gently mix and season with salt and pepper.
4. Warm the tortillas in a dry skillet or microwave.
5. To assemble, spoon the lentil mixture onto each tortilla and top with a generous scoop of avocado salsa.

These Lentil Tacos with Avocado Salsa offer a delightful combination of flavors and textures, from the hearty spiced lentils to the creamy, fresh avocado salsa. They’re easy to prepare, making them an ideal choice for a quick and flavorful Friday dinner. These tacos are a perfect meatless option that will satisfy everyone at the table.

Lentil and Sweet Potato Curry

This Lentil and Sweet Potato Curry is a fragrant, comforting dish that blends the earthy flavors of lentils with the natural sweetness of tender roasted sweet potatoes. The curry is infused with aromatic spices like turmeric, cumin, and coriander, making it a rich and satisfying meal. It’s perfect for a warming Friday dinner, offering a delightful balance of flavors and textures. Serve it with basmati rice or naan for a complete meal.

Ingredients:

• 1 cup green or brown lentils
• 2 medium sweet potatoes, peeled and diced
• 2 tablespoons olive oil
• 1 onion, chopped
• 3 garlic cloves, minced
• 1 tablespoon grated ginger
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 can (14 oz) coconut milk
• 1 can (14 oz) diced tomatoes
• 2 cups vegetable broth
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Preheat oven to 400°F (200°C). Toss diced sweet potatoes with 1 tablespoon of olive oil, salt, and pepper. Roast on a baking sheet for 20-25 minutes, until tender.
2. While the sweet potatoes roast, rinse lentils and set aside.
3. In a large pot, heat the remaining olive oil over medium heat. Add the onion, garlic, and ginger, sautéing until softened, about 5 minutes.
4. Stir in turmeric, cumin, and coriander, cooking for 1 minute until fragrant.
5. Add lentils, coconut milk, diced tomatoes, and vegetable broth to the pot. Bring to a simmer and cook for 25-30 minutes, until lentils are tender.
6. Gently fold in the roasted sweet potatoes and cook for another 5 minutes.
7. Season with salt and pepper to taste and garnish with fresh cilantro.

The Lentil and Sweet Potato Curry is a perfect combination of rich, creamy flavors and hearty textures. The lentils provide a protein-packed base, while the roasted sweet potatoes add natural sweetness and depth. This dish is great for a cozy Friday night meal, offering a satisfying and nourishing option for those looking for something both comforting and healthy.

Lentil and Spinach Stuffed Portobello Mushrooms

These Lentil and Spinach Stuffed Portobello Mushrooms make an impressive yet simple meal for a meatless Friday dinner. The earthy portobello mushrooms are filled with a flavorful mixture of lentils, spinach, garlic, and spices, then baked to perfection. These stuffed mushrooms are full of nutrition and packed with savory flavors, making them a hearty, satisfying dish that’s perfect on their own or paired with a light salad.

Ingredients:

• 4 large Portobello mushrooms, stems removed
• 1 cup cooked lentils
• 2 tablespoons olive oil, divided
• 1 onion, chopped
• 2 garlic cloves, minced
• 4 cups fresh spinach, chopped
• 1 teaspoon dried oregano
• 1/2 teaspoon ground cumin
• Salt and pepper to taste
• 1/4 cup grated Parmesan or vegan cheese
• Fresh parsley for garnish

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Brush the Portobello mushroom caps with 1 tablespoon olive oil and place them on a baking sheet. Roast for 10 minutes, gill side up.
3. Meanwhile, heat the remaining olive oil in a skillet over medium heat. Add onion and garlic and sauté until softened, about 5 minutes.
4. Stir in spinach and cook until wilted. Add the cooked lentils, oregano, cumin, salt, and pepper, mixing well. Cook for another 2 minutes.
5. Spoon the lentil-spinach mixture into the roasted mushroom caps, pressing gently to pack the filling.
6. Sprinkle with grated cheese and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
7. Garnish with fresh parsley before serving.

These Lentil and Spinach Stuffed Portobello Mushrooms are a healthy, flavorful alternative to traditional stuffed mushrooms, making them a perfect choice for a Friday meal. The lentils add protein and texture, while the spinach provides a burst of freshness. Topped with melted cheese, these mushrooms are a satisfying, nutrient-packed dish that’s easy to prepare and full of flavor.

Lentil and Avocado Salad with Lemon Dressing

This Lentil and Avocado Salad with Lemon Dressing is a light yet filling dish that combines hearty lentils with creamy avocado and a zesty lemon dressing. It’s an easy-to-make, nutritious salad that’s perfect for a refreshing Friday meal. The addition of fresh herbs and vegetables makes this salad vibrant and full of flavor, while the lemon dressing adds the perfect tangy finish. It’s a great option for lunch or as a side to your main course.

Ingredients:

• 1 cup cooked green or brown lentils
• 1 ripe avocado, diced
• 1/2 cucumber, diced
• 1/2 red onion, finely chopped
• 1/4 cup fresh cilantro, chopped
• 2 tablespoons olive oil
• Juice of 1 lemon
• 1 teaspoon Dijon mustard
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine cooked lentils, diced avocado, cucumber, red onion, and cilantro.
2. In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, salt, and pepper.
3. Pour the dressing over the lentil mixture and toss gently to combine, being careful not to mash the avocado.
4. Serve immediately or refrigerate for 30 minutes for the flavors to meld together.

This Lentil and Avocado Salad with Lemon Dressing is a fresh, vibrant dish that’s as nourishing as it is delicious. The combination of lentils, avocado, and zesty lemon dressing makes it a light yet filling meal. Perfect for a quick, healthy Friday lunch or as a side to any main dish, this salad offers a burst of flavors and textures that will leave you feeling satisfied and refreshed.

Lentil and Tomato Soup

This Lentil and Tomato Soup is a warm, comforting dish that combines the heartiness of lentils with the tangy sweetness of tomatoes. Infused with aromatic herbs and spices, this soup is perfect for a cozy Friday meal. The lentils provide a great source of protein and fiber, making this soup filling and nourishing. Paired with a slice of crusty bread, it’s a perfect way to end the week on a satisfying note.

Ingredients:

• 1 cup dried lentils, rinsed
• 2 tablespoons olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 carrot, diced
• 2 celery stalks, diced
• 1 can (14 oz) crushed tomatoes
• 4 cups vegetable broth
• 1 teaspoon dried thyme
• 1 bay leaf
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the onion, garlic, carrot, and celery, sautéing until softened, about 5 minutes.
2. Stir in the lentils, crushed tomatoes, vegetable broth, thyme, and bay leaf. Bring to a boil, then reduce the heat and simmer for 30-35 minutes, or until the lentils are tender.
3. Season with salt and pepper to taste.
4. Remove the bay leaf and garnish with fresh parsley before serving.

This Lentil and Tomato Soup is the perfect meal to warm you up on a chilly Friday evening. The combination of lentils and tomatoes creates a rich, hearty flavor, while the vegetables add freshness and texture. It’s easy to make, filling, and incredibly satisfying—perfect for a light but nourishing meal to enjoy with family or friends.

Lentil and Quinoa Stuffed Bell Peppers

These Lentil and Quinoa Stuffed Bell Peppers are a wholesome and colorful dish that offers a healthy twist on traditional stuffed peppers. The lentils and quinoa provide a protein-packed filling, while the bell peppers add a sweet, vibrant crunch. Topped with melted cheese or nutritional yeast, this dish is both filling and flavorful. It’s a fantastic Friday meal, easy to prepare, and perfect for a lighter but hearty dinner.

Ingredients:

• 4 large bell peppers, tops cut off and seeds removed
• 1/2 cup cooked lentils
• 1/2 cup cooked quinoa
• 1/2 cup diced tomatoes
• 1 small onion, chopped
• 2 garlic cloves, minced
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste
• 1/4 cup grated cheese (optional)
• Fresh cilantro for garnish

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a skillet, heat a tablespoon of olive oil over medium heat. Add onion and garlic, sautéing until softened, about 5 minutes.
3. Stir in cooked lentils, quinoa, diced tomatoes, cumin, chili powder, smoked paprika, salt, and pepper. Cook for another 5 minutes until well combined.
4. Stuff the bell peppers with the lentil and quinoa mixture, pressing down gently to pack the filling.
5. Place the stuffed peppers in a baking dish and cover with foil. Bake for 25-30 minutes, until the peppers are tender.
6. If using cheese, sprinkle it on top of the peppers and bake uncovered for an additional 5-7 minutes until melted.
7. Garnish with fresh cilantro before serving.

These Lentil and Quinoa Stuffed Bell Peppers are a flavorful and nutritious dish that makes for a perfect Friday night meal. The combination of lentils and quinoa gives the filling a satisfying texture, while the bell peppers bring a light sweetness and crunch. Whether served as a main or alongside a fresh salad, this dish is both comforting and nourishing, offering a great way to wrap up your week with a healthy meal.

Lentil and Cucumber Salad with Feta

This Lentil and Cucumber Salad with Feta is a refreshing and protein-packed dish that’s perfect for a light and healthy Friday meal. The combination of tender lentils, crisp cucumber, and tangy feta cheese makes for a delightful contrast of flavors. Tossed in a lemony vinaigrette, this salad is vibrant and satisfying. It’s ideal for those looking for something quick and easy to prepare without compromising on taste.

Ingredients:

• 1 cup cooked lentils
• 1 cucumber, diced
• 1/2 cup crumbled feta cheese
• 1/4 red onion, thinly sliced
• 1/4 cup fresh parsley, chopped
• 2 tablespoons olive oil
• Juice of 1 lemon
• 1 teaspoon Dijon mustard
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine cooked lentils, cucumber, feta cheese, red onion, and parsley.
2. In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, salt, and pepper until well combined.
3. Pour the dressing over the lentil mixture and toss gently to combine.
4. Serve immediately or refrigerate for 30 minutes to let the flavors meld.

This Lentil and Cucumber Salad with Feta is a light, nutritious, and easy-to-make dish that’s perfect for a refreshing Friday meal. The lentils provide a hearty base, while the cucumber adds a crisp, fresh bite. Topped with feta and dressed in a zesty lemon vinaigrette, this salad is both flavorful and satisfying, making it a great choice for a quick and healthy meal.

Note: More recipes are coming soon!