33+ Tasty Spring Lentil Recipes to Brighten Your Plate

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As the days grow longer and warmer, spring brings with it a sense of renewal, not just in nature but also in our kitchens.

It’s the perfect time to lighten up meals with fresh, vibrant ingredients that are both healthy and delicious.

Lentils, a versatile legume packed with protein and fiber, are an excellent choice for spring dishes. Whether you’re looking for a quick lunch, a hearty dinner, or a side dish that complements the season’s bounty, lentils can be transformed into a variety of flavorful recipes.

In this blog article, we’ll explore 10 spring-inspired lentil recipes that celebrate the season’s freshest flavors, making it easier than ever to enjoy wholesome, plant-based meals.

33+ Tasty Spring Lentil Recipes to Brighten Your Plate

Spring is a time for fresh starts, and what better way to embrace the season than with vibrant, nutritious lentil dishes?

Whether you’re enjoying a light salad or a savory stew, these spring-inspired recipes showcase the versatility of lentils in the most delicious way.

By incorporating seasonal vegetables and herbs, you can elevate these humble legumes into a satisfying meal that reflects the beauty of spring.

So, the next time you’re in the kitchen, let these spring lentil recipes inspire you to cook something new, healthy, and full of flavor!

Spring Lentil Salad with Avocado & Lemon Vinaigrette

vibrant, refreshing spring salad is loaded with nutrient-dense lentils, creamy avocado, and zesty lemon vinaigrette. Perfect for a low-carb keto-friendly lunch, the salad combines the hearty texture of lentils with the freshness of spring vegetables like cucumbers and radishes, providing both satisfying protein and healthy fats.

Ingredients:

1 cup cooked green lentils (cooled)

1 ripe avocado, diced
1 small cucumber, diced
3-4 radishes, thinly sliced

1/4 cup red onion, thinly sliced
1/4 cup fresh parsley, chopped
Salt and pepper to taste

Lemon Vinaigrette:

2 tbsp olive oil
Juice of 1 lemon

1 tsp Dijon mustard
1/2 tsp garlic powder
Salt and pepper to taste

Instructions:

In a large bowl, combine the cooked lentils, avocado, cucumber, radishes, red onion, and parsley.
In a small jar, add olive oil, lemon juice, Dijon mustard, garlic powder, salt, and pepper. Shake well until the dressing is emulsified.

Pour the vinaigrette over the salad and toss gently to coat everything.
Serve immediately or refrigerate for an hour before serving for even better flavor.

This spring lentil salad is not only an easy, keto-friendly option for lunch, but it’s also a powerhouse of nutrients. The avocado adds healthy fats, while the lentils provide essential protein and fiber, making this dish an excellent choice for anyone looking to enjoy a light yet satisfying meal. The tangy lemon vinaigrette ties everything together, making it a perfect meal for a warm spring day.

Keto Lentil and Asparagus Soup

This comforting spring soup combines lentils with crisp asparagus in a light, flavorful broth, making it an ideal keto lunch option. It’s low in carbs but high in fiber and protein, ensuring you stay full longer while enjoying a bowl of warmth on a cool spring day.

Ingredients:

1 cup cooked lentils (green or brown)

1 bunch asparagus, trimmed and chopped into 1-inch pieces
2 cups vegetable or chicken broth (low-sodium)
1 tbsp olive oil

1 small onion, diced
2 garlic cloves, minced
1/2 tsp thyme

Salt and pepper to taste
Fresh parsley for garnish

Instructions:

In a large pot, heat olive oil over medium heat. Add diced onion and minced garlic, cooking until softened (about 3 minutes).
Add the chopped asparagus and cook for another 2-3 minutes, stirring occasionally.
Pour in the broth and bring the mixture to a boil. Reduce heat and simmer for about 15 minutes until the asparagus is tender.

Add the cooked lentils and thyme, simmer for an additional 5 minutes to heat through.
Season with salt and pepper to taste, then garnish with fresh parsley before serving.

This keto lentil and asparagus soup is a perfect dish for those craving a warm and filling lunch while keeping carbs in check. The lentils provide a subtle earthiness, while the asparagus brings a fresh, crisp element that’s synonymous with spring. It’s simple, satisfying, and offers an excellent balance of protein, fiber, and healthy fats for a nourishing, low-carb meal.

Lemon Herb Lentil Patties with Zucchini Noodles

These keto-friendly lemon herb lentil patties are bursting with fresh spring flavors and are paired with zucchini noodles to create a light, yet filling meal. The lentil patties are seasoned with lemon zest, garlic, and herbs for a refreshing bite, while the zucchini noodles offer a low-carb alternative to pasta.

Ingredients:

1 cup cooked lentils (cooled)

1 egg
1/4 cup almond flour
Zest of 1 lemon

1/2 tsp garlic powder
1/2 tsp dried oregano
Salt and pepper to taste

2 medium zucchinis, spiralized into noodles
1 tbsp olive oil (for sautéing)
Fresh parsley, chopped for garnish

Instructions:

In a bowl, combine the cooked lentils, egg, almond flour, lemon zest, garlic powder, oregano, salt, and pepper. Mix until the mixture is well combined and slightly sticky.
Shape the mixture into small patties, about 1 1/2 inches wide, and set them aside.

Heat olive oil in a large pan over medium heat. Add the lentil patties to the pan, cooking for about 4-5 minutes on each side, until golden brown and crispy.
While the patties cook, sauté the zucchini noodles in the same pan for 2-3 minutes, just until tender.
Serve the patties over the zucchini noodles, garnished with fresh parsley and an extra squeeze of lemon juice if desired.

These lemon herb lentil patties paired with zucchini noodles offer a delicious, keto-friendly twist on traditional patties and pasta. The lentils provide a satisfying texture while remaining low in carbs, and the fresh lemony flavors brighten up the entire dish. This recipe is not only light but packed with springtime flavors, making it a great addition to your keto lunch rotation.

Spring Lentil & Spinach Stuffed Portobello Mushrooms

his delightful dish combines hearty lentils and vibrant spinach, stuffed into meaty Portobello mushroom caps for a keto-friendly lunch. The umami flavor of the mushrooms complements the earthy lentils, while spinach adds a burst of nutrients, making this a satisfying and low-carb alternative to traditional stuffed dishes.

Ingredients:

4 large Portobello mushroom caps, stems removed
1 cup cooked lentils (green or brown)
2 cups fresh spinach, chopped

1/4 cup grated Parmesan cheese (optional for keto)
1/4 cup red onion, finely diced
1 clove garlic, minced

1 tbsp olive oil
Salt and pepper to taste

Instructions:

Preheat your oven to 375°F (190°C). Brush the mushroom caps with olive oil and season with salt and pepper. Place them on a baking sheet, gill-side up.
In a skillet, heat olive oil over medium heat. Add garlic and onion, sautéing for 2-3 minutes until softened.
Add spinach to the pan, cooking for another 2 minutes until wilted.

Stir in the cooked lentils and season with salt and pepper. Remove from heat and let cool slightly.
Stuff each mushroom cap with the lentil-spinach mixture and top with Parmesan cheese if desired.
Bake in the preheated oven for 20-25 minutes, or until the mushrooms are tender and the filling is heated through.

These stuffed Portobello mushrooms are a wonderful, low-carb keto lunch that’s both flavorful and filling. The ombination of lentils, spinach, and Parmesan creates a rich, savory filling, while the Portobello mushrooms add a meaty texture without the extra carbs. This dish is perfect for those seeking a light yet satisfying meal with a hearty twist.

Keto Lentil and Roasted Vegetable Buddha Bowl

Packed with roasted vegetables, lentils, and a creamy avocado dressing, this keto-friendly Buddha bowl is a perfect spring meal. It’s versatile, customizable, and provides a balanced combination of protein, healthy fats, and low-carb vegetables, making it a nutrient-dense and satisfying lunch option.

Ingredients:

1 cup cooked lentils (green or brown)
1 small zucchini, sliced
1 small bell pepper, sliced

1/2 red onion, sliced
1 tbsp olive oil
Salt and pepper to taste

1 avocado, diced
1 tbsp lime juice
2 tbsp olive oil

1/2 tsp cumin
Fresh cilantro for garnish

Instructions:

Preheat the oven to 400°F (200°C). Toss the zucchini, bell pepper, and red onion in olive oil, salt, and pepper. Spread them on a baking sheet in a single layer.
Roast the vegetables for 20-25 minutes, flipping halfway through, until golden brown and tender.
In a small blender or food processor, combine the avocado, lime juice, olive oil, cumin, salt, and pepper. Blend until smooth.

To assemble the Buddha bowl, layer cooked lentils, roasted vegetables, and avocado dressing in a bowl. Garnish with fresh cilantro.

This Keto Lentil and Roasted Vegetable Buddha Bowl is a perfect meal for anyone following a low-carb diet, offering a satisfying combination of flavors and textures. The creamy avocado dressing ties the dish together beautifully, while the roasted vegetables and lentils provide a hearty base full of fiber and protein. This versatile dish can be customized to include any of your favorite vegetables, making it a great spring lunch.

Keto Lentil Frittata with Fresh Herbs

A flavorful and filling frittata packed with keto-friendly lentils, fresh herbs, and a medley of vegetables. This dish is a great way to enjoy lentils in a low-carb format, making it a hearty yet light lunch option. The fresh herbs and savory ingredients make it perfect for spring.

Ingredients:

1 cup cooked lentils (green or brown)
6 large eggs

1/2 cup heavy cream
1/4 cup feta cheese, crumbled
1/4 cup red bell pepper, diced

1/4 cup spinach, chopped
2 tbsp fresh basil, chopped
1 tbsp olive oil

Salt and pepper to taste

Instructions:

Preheat the oven to 350°F (175°C). Heat olive oil in an ovenproof skillet over medium heat. Add the red bell pepper and spinach, cooking for 2-3 minutes until softened.

In a bowl, whisk together the eggs, heavy cream, fresh basil, salt, and pepper.
Add the cooked lentils to the skillet with the vegetables, then pour the egg mixture over the top. Stir gently to combine.
Sprinkle the crumbled feta cheese on top and place the skillet in the oven.

Bake for 20-25 minutes, or until the frittata is set and golden brown on top.

This keto lentil frittata is a great way to enjoy lentils in a flavorful and satisfying way. The combination of eggs, fresh herbs, and vegetables adds a springtime freshness, while the lentils offer a hearty base for the frittata. This is a perfect dish to serve for lunch or brunch, and it’s easy to make ahead for a meal prep option.

Spring Lentil and Cucumber Noodle Salad with Tahini Dressing

This refreshing salad pairs cooked lentils with cucumber noodles and a creamy tahini dressing for a light, keto-riendly lunch. It’s a perfect meal to celebrate the crisp flavors of spring, offering a satisfying crunch from the cucumber and a smooth, tangy dressing to complement the earthy lentils.

Ingredients:

1 cup cooked lentils (green or brown)
2 medium cucumbers, spiralized into noodles

1/4 cup red onion, thinly sliced
1/4 cup fresh dill, chopped
1 tbsp olive oil

1 tbsp lemon juice
1/4 cup tahini
2 tbsp water (to thin dressing)

Salt and pepper to taste

Instructions:

In a large bowl, combine the cooked lentils, cucumber noodles, red onion, and fresh dill.

In a separate small bowl, whisk together olive oil, lemon juice, tahini, water, salt, and pepper until smooth and creamy.
Pour the tahini dressing over the salad and toss gently to combine.
Serve chilled, garnished with additional dill if desired.

This spring lentil and cucumber noodle salad with tahini dressing is a light yet satisfying keto lunch that’s perfect for warmer weather. The combination of the crunchy cucumber noodles, hearty lentils, and creamy tahini dressing creates a balanced meal that is both refreshing and nourishing. This salad is a great way to enjoy lentils in a low-carb format while keeping your lunch bright and flavorful.

Keto Lentil-Stuffed Bell Peppers with Cheese

These keto lentil-stuffed bell peppers are loaded with a savory mixture of lentils, cheese, and spices, making them a perfect low-carb lunch option. The bell peppers provide a sweet contrast to the hearty filling, while the melted cheese on top adds a delicious richness.

Ingredients:

4 bell peppers, tops cut off and seeds removed
1 cup cooked lentils (green or brown)
1/4 cup onion, finely chopped

1/4 cup shredded cheese (cheddar or mozzarella)
1 tbsp olive oil
1/2 tsp cumin

1/4 tsp chili powder
Salt and pepper to taste

Instructions:

Preheat your oven to 375°F (190°C). Drizzle olive oil over the bell peppers and season with salt and pepper. Place the peppers on a baking sheet.
In a skillet, sauté onion over medium heat until soft. Add the cooked lentils, cumin, chili powder, salt, and pepper. Stir to combine and heat through.
Stuff each bell pepper with the lentil mixture and top with shredded cheese.

Bake in the preheated oven for 20-25 minutes, or until the peppers are tender and the cheese is melted and bubbly.

These keto lentil-stuffed bell peppers are an excellent low-carb lunch that combines the flavors of savory lentils and spices with the sweetness of roasted bell peppers. The addition of melted cheese makes it a comforting and filling meal while keeping carbs low. This dish is an ideal option for anyone seeking a keto-friendly meal that is both satisfying and delicious.

Keto Lentil and Cauliflower Rice Stir-Fry

This low-carb stir-fry uses cauliflower rice as a base, combined with protein-packed lentils, and sautéed vegetables for a quick, flavorful keto lunch. The lentils provide texture and substance, while the cauliflower rice keeps it light and low in carbs. It’s an easy and satisfying meal for a springtime lunch.

Ingredients:

1 cup cooked lentils (green or brown)
2 cups cauliflower rice (fresh or frozen)
1/2 cup bell pepper, diced
1/2 cup zucchini, diced
1/4 cup onion, diced
1 tbsp olive oil
2 tbsp coconut aminos or soy sauce (for a keto-friendly option)
1 tsp ginger, grated
Salt and pepper to taste
Fresh cilantro for garnish

Instructions:

Heat olive oil in a large pan or wok over medium heat. Add onion, bell pepper, and zucchini, cooking for 5-7 minutes until softened.
Add the cauliflower rice and grated ginger, stir-frying for 3-4 minutes until the rice is tender.
Stir in the cooked lentils and coconut aminos (or soy sauce), cooking for an additional 2 minutes until everything is heated through.
Season with salt and pepper to taste, and garnish with fresh cilantro before serving.

This Keto Lentil and Cauliflower Rice Stir-Fry is a quick and nutrient-packed lunch option. The cauliflower rice provides a light, grain-free base, while the lentils add a satisfying element of protein and fiber. With the vibrant mix of vegetables and a hint of ginger, this dish is a wonderful low-carb alternative to traditional stir-fry.

Keto Lentil and Avocado Lettuce Wraps

hese keto lentil and avocado lettuce wraps are a fresh, light option for a keto lunch. The combination of lentils, creamy avocado, and crunchy lettuce provides a perfect balance of flavors and textures. The wraps are versatile, easy to prepare, and ideal for those following a low-carb lifestyle.

Ingredients:

1 cup cooked lentils (green or brown)
1 ripe avocado, sliced
1/4 cup cucumber, sliced
1/4 cup red onion, thinly sliced
8-10 large lettuce leaves (romaine or butter lettuce)
1 tbsp olive oil
Salt and pepper to taste
Fresh lime juice for garnish

Instructions:

Wash and dry the lettuce leaves, setting them aside.
In a bowl, combine the cooked lentils, cucumber, red onion, and avocado. Toss gently to combine.
Drizzle olive oil over the mixture and season with salt and pepper.
Spoon the lentil and avocado mixture into the lettuce leaves, wrapping them up like tacos.
Garnish with a squeeze of fresh lime juice before serving.

These Keto Lentil and Avocado Lettuce Wraps are a great light and refreshing option for a low-carb lunch. The creamy avocado complements the earthy lentils, while the lettuce adds a crunchy, refreshing element. These wraps are perfect for anyone looking for a nutritious and satisfying meal that’s both light and flavorful.

Keto Lentil and Mushroom Baked Casserole

This baked casserole combines lentils and mushrooms in a rich, cheesy base, making it a comforting and filling low-carb meal. The mushrooms provide a meaty texture, while the lentils offer protein and fiber. It’s a perfect dish for anyone looking for a satisfying, keto-friendly lunch that feels like home-cooked comfort food.

Ingredients:

1 cup cooked lentils (green or brown)
2 cups mushrooms, sliced
1/4 cup onion, diced
1/2 cup heavy cream
1/2 cup shredded cheese (cheddar or mozzarella)
1 tbsp olive oil
1/2 tsp garlic powder
Salt and pepper to taste
Fresh thyme for garnish

Instructions:

Preheat your oven to 375°F (190°C). Heat olive oil in a large skillet over medium heat. Add onions and cook until softened, about 3 minutes.
Add the mushrooms and cook for another 5-7 minutes, until tender and browned.
Stir in the cooked lentils, garlic powder, salt, and pepper. Add the heavy cream, stirring to combine, and let simmer for 2-3 minutes.
Transfer the mixture into a baking dish, topping with shredded cheese.
Bake in the preheated oven for 15-20 minutes, until the cheese is melted and bubbly.
Garnish with fresh thyme before serving.

lentils, mushrooms, and creamy cheese creates a comforting meal that will keep you full without the carbs. It’s ideal for anyone following a keto diet who craves something indulgent but still healthy.

Keto Lentil and Broccoli Salad with Tahini Lemon Dressing

This colorful salad combines tender lentils with fresh broccoli and a creamy tahini lemon dressing, making it a filling and low-carb keto lunch option. The broccoli adds a nice crunch, while the tahini dressing provides a smooth, nutty flavor that pairs perfectly with the lentils.

Ingredients:

1 cup cooked lentils (green or brown)
2 cups broccoli florets, steamed
1/4 cup red onion, thinly sliced
2 tbsp tahini
Juice of 1 lemon
1 tbsp olive oil
Salt and pepper to taste
Fresh parsley for garnish

Instructions:

Steam the broccoli florets until just tender, about 4-5 minutes.
In a bowl, combine the cooked lentils, steamed broccoli, and red onion.
In a small bowl, whisk together tahini, lemon juice, olive oil, salt, and pepper to make the dressing.
Pour the dressing over the salad and toss gently to combine.
Garnish with fresh parsley and serve.

This Keto Lentil and Broccoli Salad with Tahini Lemon Dressing is a light and refreshing dish, perfect for spring. The lentils provide protein, while the broccoli adds fiber and crunch. The creamy tahini lemon dressing ties the salad together, making it a delicious, low-carb option for a filling lunch.

Keto Lentil and Eggplant Stew

This rich and hearty keto stew combines tender lentils and roasted eggplant in a savory, spiced broth. It’s a warm and comforting dish perfect for cooler spring days. The eggplant adds depth and a smoky flavor, while the lentils provide protein and texture, making it a satisfying low-carb option.

Ingredients:

1 cup cooked lentils (green or brown)
1 medium eggplant, cubed
1 can diced tomatoes (14.5 oz)
2 cups vegetable or chicken broth (low-sodium)
1 tbsp olive oil
1/2 tsp cumin
1/2 tsp paprika
Salt and pepper to taste
Fresh parsley for garnish

Instructions:

Preheat the oven to 400°F (200°C). Toss eggplant cubes in olive oil, salt, and pepper. Roast on a baking sheet for 20-25 minutes until golden and tender.
In a large pot, combine the roasted eggplant, cooked lentils, diced tomatoes, vegetable broth, cumin, and paprika.
Bring to a boil, then reduce to a simmer and cook for 15-20 minutes, allowing the flavors to meld.
Taste and adjust seasoning with salt and pepper.
Serve hot, garnished with fresh parsley.

This Keto Lentil and Eggplant Stew is the perfect warm dish for spring, offering a comforting blend of roasted eggplant and hearty lentils. The spices bring depth to the stew, while the eggplant adds a smoky flavor. It’s a satisfying low-carb meal that will fill you up without the extra carbs.

Keto Lentil and Cabbage Stir-Fry

This Keto Lentil and Cabbage Stir-Fry is a quick, easy, and flavorful dish that’s perfect for a low-carb lunch. The tender cabbage and protein-rich lentils are tossed in a savory sauce, creating a light yet filling meal. It’s a great way to enjoy the crunch of cabbage while keeping carbs low.

Ingredients:

1 cup cooked lentils (green or brown)
2 cups cabbage, shredded
1/4 cup onion, diced
1 clove garlic, minced
2 tbsp soy sauce or coconut aminos (for keto)
1 tbsp sesame oil
1 tsp ginger, grated
Salt and pepper to taste
Sesame seeds for garnish

Instructions:

Heat sesame oil in a large pan over medium heat. Add onion and garlic, cooking for 2-3 minutes until fragrant.
Add the shredded cabbage and grated ginger, stir-frying for 5-7 minutes until the cabbage begins to soften.
Stir in the cooked lentils and soy sauce (or coconut aminos). Cook for another 2-3 minutes until everything is heated through.
Season with salt and pepper, and garnish with sesame seeds before serving.

This Keto Lentil and Cabbage Stir-Fry is a quick and delicious meal that’s perfect for a busy lunch. The cabbage offers a atisfying crunch, while the lentils provide protein and fiber. The savory soy sauce and sesame oil tie the dish together beautifully, making it a low-carb meal that’s both tasty and filling.

Keto Lentil and Roasted Pepper Soup

This keto lentil and roasted pepper soup is a warming, flavorful dish that’s perfect for a light lunch. Roasted bell peppers bring out a sweet, smoky flavor, and the lentils provide heartiness and protein. With a touch of garlic, onion, and cumin, this soup is both comforting and low in carbs.

Ingredients:

1 cup cooked lentils (green or brown)
2 red bell peppers, roasted and peeled
1/2 cup onion, diced
2 cloves garlic, minced
2 cups vegetable or chicken broth (low-sodium)
1/2 tsp cumin
1 tbsp olive oil
Salt and pepper to taste
Fresh parsley for garnish

Instructions:

Preheat the oven to 400°F (200°C). Place the bell peppers on a baking sheet and roast for 20-25 minutes until charred. Let cool, peel the skin, and dice the peppers.
In a large pot, heat olive oil over medium heat. Add onion and garlic, sautéing for 3-4 minutes until softened.
Add the diced roasted peppers, cooked lentils, vegetable broth, and cumin. Bring to a boil, then reduce the heat and simmer for 15 minutes to allow the flavors to meld.
Season with salt and pepper to taste. Garnish with fresh parsley before serving.

This Keto Lentil and Roasted Pepper Soup is a perfect low-carb option for a light lunch. The smoky, sweet flavor of the roasted peppers pairs beautifully with the lentils, creating a hearty and comforting meal. The cumin adds an extra layer of warmth, making this soup ideal for cooler spring days.

Keto Lentil and Avocado Salad with Lemon Vinaigrette

This Keto Lentil and Avocado Salad is a fresh, vibrant dish perfect for spring. The creamy avocado and protein-packed lentils are complemented by a zesty lemon vinaigrette, creating a balanced, low-carb salad that’s satisfying and full of flavor. It’s an easy, no-cook option for a nutritious lunch.

Ingredients:

1 cup cooked lentils (green or brown)
1 ripe avocado, diced
1/4 cup cherry tomatoes, halved
1/4 cup cucumber, diced
2 tbsp olive oil
Juice of 1 lemon
1 tsp Dijon mustard
Salt and pepper to taste
Fresh basil for garnish

Instructions:

In a large bowl, combine the cooked lentils, diced avocado, cherry tomatoes, and cucumber.
In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, salt, and pepper to make the vinaigrette.
Pour the vinaigrette over the salad and toss gently to combine.
Garnish with fresh basil and serve.

This Keto Lentil and Avocado Salad with Lemon Vinaigrette is a refreshing and filling low-carb lunch. The creamy avocado blends perfectly with the earthy lentils, while the lemon vinaigrette adds a burst of freshness. It’s an easy-to-make, nutrient-dense dish that’s perfect for spring and a great way to incorporate healthy fats and protein into your diet.

Keto Lentil and Shrimp Stir-Fry

This Keto Lentil and Shrimp Stir-Fry is a delicious, low-carb lunch option packed with protein from both shrimp and lentils. The combination of sautéed shrimp, colorful vegetables, and savory lentils makes for a vibrant and satisfying dish. It’s a light yet filling option that’s perfect for a keto lifestyle.

Ingredients:

1 cup cooked lentils (green or brown)
1/2 lb shrimp, peeled and deveined
1/2 cup bell pepper, sliced
1/2 cup zucchini, sliced
1 tbsp olive oil
2 tbsp soy sauce or coconut aminos (for keto)
1/2 tsp garlic powder
1 tbsp sesame oil
Salt and pepper to taste
Fresh cilantro for garnish

Instructions:

Heat olive oil in a large pan over medium heat. Add the shrimp and cook for 3-4 minutes on each side until pink and opaque. Remove shrimp from the pan and set aside.
In the same pan, add bell pepper, zucchini, and garlic powder. Sauté for 5-7 minutes until the vegetables are tender.
Add the cooked lentils and soy sauce (or coconut aminos), stirring to combine. Let everything heat through for 2-3 minutes.
Stir in the cooked shrimp and drizzle with sesame oil. Season with salt and pepper to taste.
Garnish with fresh cilantro before serving.

This Keto Lentil and Shrimp Stir-Fry is a protein-packed and low-carb lunch option that’s full of vibrant flavors. The shrimp adds a savory richness, while the lentils provide texture and nutrients. The combination of soy sauce and sesame oil gives it an Asian-inspired flair, making it a satisfying and delicious dish for your keto meal plan.

Keto Lentil and Spinach Frittata

A flavorful, low-carb frittata featuring tender lentils and fresh spinach, this dish is an excellent keto lunch option. It’s light yet filling, and the savory combination of eggs, spinach, and lentils makes for a nutritious, protein-packed meal. This frittata is perfect for meal prepping and can be served warm or cold.

Ingredients:

1 cup cooked lentils (green or brown)
6 large eggs
1/2 cup heavy cream
2 cups fresh spinach, chopped
1/4 cup red onion, diced
1/4 cup shredded cheese (cheddar or mozzarella)
1 tbsp olive oil
Salt and pepper to taste

Instructions:

Preheat your oven to 350°F (175°C). Heat olive oil in an ovenproof skillet over medium heat. Add red onion and spinach, sautéing for 2-3 minutes until the spinach wilts.
In a bowl, whisk together eggs, heavy cream, salt, and pepper.
Stir in the cooked lentils and pour the egg mixture over the spinach and onion in the skillet.
Sprinkle shredded cheese on top and bake for 20-25 minutes, or until the frittata is set and golden brown on top.
Let cool slightly before slicing and serving.

This Keto Lentil and Spinach Frittata is a savory, satisfying lunch that’s perfect for a keto diet. The combination of eggs, lentils, and spinach provides a good source of protein, while the cheese adds richness and flavor. It’s a versatile dish that can be made ahead for meal prep or served fresh for a quick lunch.

Keto Lentil and Sausage Skillet

his Keto Lentil and Sausage Skillet is a one-pan dish full of flavor and low in carbs. The savory sausage pairs beautifully with the lentils, and the added vegetables provide a satisfying, nutrient-dense meal. It’s a simple yet hearty lunch option that requires minimal prep and cleanup.

Ingredients:

1 cup cooked lentils (green or brown)
2 sausages (keto-friendly), sliced
1/2 cup bell pepper, diced
1/2 cup zucchini, diced
1 tbsp olive oil
1/2 tsp paprika
Salt and pepper to taste
Fresh parsley for garnish

Instructions:

Heat olive oil in a large skillet over medium heat. Add the sliced sausages and cook for 5-7 minutes until browned and cooked through.
Add bell pepper and zucchini, sautéing for 3-5 minutes until tender.
Stir in the cooked lentils and paprika, cooking for another 2-3 minutes to heat everything through.
Season with salt and pepper to taste and garnish with fresh parsley before serving.

This Keto Lentil and Sausage Skillet is a flavorful, filling dish that’s perfect for a quick lunch. The sausage provides a savory kick, while the lentils add a hearty, satisfying element to the dish. With just a few simple ingredients, this one-pan meal is a great way to enjoy a low-carb, protein-packed lunch without much fuss.

Keto Lentil and Kale Soup

A nutrient-packed keto-friendly soup, this lentil and kale version is hearty and full of flavor. The lentils provide protein and fiber, while the kale adds a rich green boost. The savory broth, flavored with garlic and onion, makes this soup comforting and perfect for a light, low-carb lunch.

Ingredients:

1 cup cooked lentils (green or brown)
2 cups kale, chopped
1/2 cup onion, diced
2 cloves garlic, minced
2 cups vegetable or chicken broth (low-sodium)
1 tbsp olive oil
Salt and pepper to taste
Fresh lemon juice for garnish

Instructions:

Heat olive oil in a large pot over medium heat. Add onion and garlic, sautéing for 3-4 minutes until softened.
Add the cooked lentils, chopped kale, and vegetable broth. Bring to a boil, then reduce to a simmer and cook for 15 minutes until the kale is tender.
Season with salt and pepper to taste.
Garnish with a squeeze of fresh lemon juice before serving.

This Keto Lentil and Kale Soup is a wholesome, low-carb option for lunch that’s full of nutrients. The lentils provide protein, while the kale adds a boost of vitamins and fiber. The savory broth ties everything together, making this soup a satisfying and comforting meal that’s perfect for any keto diet.

Note: More recipes are coming soon

33+ Tasty Spring Lentil Recipes to Brighten Your Plate

33+ Tasty Spring Lentil Recipes to Brighten Your Plate