35+ Nourishing and Festive Holiday Lentil Recipes for a Healthier Feast

The holidays are the perfect time to showcase creativity in the kitchen and prepare dishes that are both hearty and festive.

Lentils, often overlooked during holiday meals, are incredibly versatile and packed with nutrients, making them the ideal ingredient for a variety of holiday recipes.

Whether you’re hosting a cozy dinner, bringing a dish to a potluck, or simply seeking plant-based options, lentils can be transformed into soups, stews, salads, loaves, and even stuffing.

In this collection of over 35 holiday lentil recipes, you’ll find something to suit every taste and dietary preference, from savory lentil pies to sweet and tangy lentil salads.

These recipes will not only nourish your guests but also add a unique twist to your holiday table.

From traditional flavors to innovative ideas, holiday lentil dishes offer an opportunity to experiment with fresh ingredients and festive seasonings.

So, whether you are looking for a comforting main course or a side dish that steals the show, these lentil recipes will add warmth, depth, and excitement to your holiday spread.

35+ Nourishing and Festive Holiday Lentil Recipes for a Healthier Feast

This holiday season, consider making lentils the star of your dinner table with these 35+ delicious and diverse recipes.

Whether you opt for a warming lentil soup, a savory stuffing, or a flavorful lentil loaf, these dishes provide a healthy and hearty alternative to traditional holiday foods.

With their rich flavor, versatility, and nutritional benefits, lentils are the perfect ingredient to add to your holiday menu.

Embrace the spirit of the season by exploring these creative lentil recipes that are sure to impress your guests and bring a touch of warmth and festivity to every meal.

Holiday Lentil Stew with Cranberries and Butternut Squash

This hearty and flavorful holiday lentil stew combines the earthy richness of green lentils with the sweet and savory flavors of butternut squash and cranberries. The festive colors and ingredients make this dish perfect for a cozy holiday dinner. The balance of textures—tender lentils, soft squash, and juicy cranberries—will leave your guests craving more. It’s also a nourishing and vegan-friendly option for holiday meals.

Ingredients:

• 1 cup green lentils, rinsed
• 1 medium butternut squash, peeled and diced
• 1/2 cup fresh or dried cranberries
• 1 medium onion, diced
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 2 tablespoons olive oil
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon ground cinnamon
• Salt and pepper, to taste
• Fresh parsley or thyme for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the diced onion and garlic, cooking until softened, about 5 minutes.
2. Stir in the cumin, coriander, cinnamon, salt, and pepper, and cook for another minute to toast the spices.
3. Add the diced butternut squash, lentils, and vegetable broth to the pot. Bring to a boil, then reduce heat and simmer for 30-40 minutes, or until the lentils are tender and the squash is soft.
4. Stir in the cranberries and cook for an additional 5 minutes, allowing the cranberries to soften and burst slightly.
5. Taste and adjust the seasoning with salt and pepper if needed.
6. Garnish with fresh parsley or thyme before serving.

This holiday lentil stew is the perfect balance of savory and sweet, with each spoonful offering a comforting mix of flavors and textures. The combination of hearty lentils, sweet butternut squash, and tart cranberries will fill your home with delicious aromas, making it a wonderful dish for family gatherings or holiday feasts. Whether you’re hosting a vegan-friendly celebration or just want a cozy dish for a chilly evening, this stew is sure to delight everyone at the table.

Spiced Lentil and Sweet Potato Salad with Pomegranate Seeds

This vibrant and refreshing holiday lentil salad combines the natural sweetness of roasted sweet potatoes with the nuttiness of lentils, all coated in a warm, spiced dressing. Pomegranate seeds add a burst of color and tangy sweetness, making this salad a festive addition to any holiday spread. It’s a nutritious and light option that’s as beautiful to look at as it is to eat.

Ingredients:

• 1 cup cooked lentils (green or brown)
• 2 medium sweet potatoes, peeled and diced
• 1/2 cup pomegranate seeds
• 2 tablespoons olive oil
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cumin
• 1/4 teaspoon ground turmeric
• 1 tablespoon apple cider vinegar
• 1 tablespoon maple syrup
• Salt and pepper, to taste
• Fresh cilantro for garnish

Instructions:

1. Preheat your oven to 400°F (200°C). Place the diced sweet potatoes on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for 25-30 minutes, or until the sweet potatoes are tender and slightly caramelized.
2. While the sweet potatoes are roasting, cook the lentils according to the package instructions and set aside to cool.
3. In a small bowl, whisk together the olive oil, cinnamon, cumin, turmeric, apple cider vinegar, maple syrup, salt, and pepper to create the spiced dressing.
4. Once the sweet potatoes are done roasting, allow them to cool slightly, then combine them with the cooked lentils and pomegranate seeds in a large bowl.
5. Pour the dressing over the lentil mixture and toss to coat evenly.
6. Garnish with fresh cilantro before serving.

This spiced lentil and sweet potato salad with pomegranate is a festive, nutrient-packed dish perfect for the holidays. The warmth of the cinnamon and cumin pairs beautifully with the sweetness of the roasted sweet potatoes and the tang of the pomegranate seeds. It’s not only a treat for your taste buds but also a stunning addition to your holiday table. Whether served as a side dish or a light main course, it’s a salad that brings joy and color to any holiday gathering.

Lentil and Mushroom Shepherd’s Pie with Herbed Topping

This hearty and comforting lentil and mushroom shepherd’s pie is a plant-based take on the traditional version, making it a perfect main dish for holiday dinners. The savory lentil and mushroom filling, enriched with garlic and herbs, is topped with a creamy mashed potato topping, creating a satisfying and flavorful dish that will please even the most dedicated meat-eaters. This shepherd’s pie is a great way to bring comfort and warmth to your holiday celebrations.

Ingredients:

• 1 cup green or brown lentils, cooked
• 2 cups mushrooms, finely chopped
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 1 cup vegetable broth
• 1 tablespoon soy sauce or tamari
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• Salt and pepper, to taste
• 4 medium potatoes, peeled and cubed
• 1/4 cup unsweetened almond milk or regular milk
• 2 tablespoons vegan butter or regular butter
• Fresh parsley for garnish

Instructions:

1. Preheat your oven to 375°F (190°C). In a large pot, bring the cubed potatoes to a boil in salted water and cook until tender, about 15 minutes. Drain and mash with almond milk and butter until smooth. Set aside.
2. In a large pan, heat olive oil over medium heat. Add the diced onion and garlic, cooking until softened.
3. Add the chopped mushrooms and cook until they release their moisture and begin to brown, about 5 minutes.
4. Stir in the cooked lentils, vegetable broth, soy sauce, thyme, rosemary, salt, and pepper. Let the mixture simmer for 10 minutes until it thickens slightly.
5. Transfer the lentil and mushroom filling to a baking dish. Spread the mashed potatoes evenly on top, smoothing with a spatula.
6. Bake in the oven for 25 minutes, or until the top is golden and slightly crispy.
7. Garnish with fresh parsley before serving.

This lentil and mushroom shepherd’s pie is a heartwarming and satisfying dish that’s perfect for any holiday meal. The combination of earthy mushrooms, hearty lentils, and creamy mashed potatoes offers a comforting experience for both vegans and non-vegans alike. The rich flavors of the dish and its lovely golden topping make it an impressive addition to your holiday spread. Whether you’re hosting a plant-based gathering or simply looking to add a cozy dish to your holiday menu, this shepherd’s pie will surely be a hit with everyone.

Holiday Lentil and Roasted Beet Salad with Orange Dressing

This vibrant holiday lentil salad pairs earthy lentils with the sweetness of roasted beets and a refreshing citrusy orange dressing. The earthy, slightly tangy flavor of the beets complements the hearty lentils, while the zesty orange dressing ties everything together. This dish is not only full of rich, seasonal flavors but also packed with nutrients, making it a perfect addition to any festive gathering. Whether you’re serving it as a side or a light main course, it brings color and flavor to your holiday spread.

Ingredients:

• 1 cup cooked lentils (green or brown)
• 3 medium beets, peeled and diced
• 1/2 cup crumbled feta or vegan cheese (optional)
• 1/4 cup fresh parsley, chopped
• 1 tablespoon olive oil
• 1 tablespoon balsamic vinegar
• 1/4 teaspoon ground cumin
• Salt and pepper, to taste

Orange Dressing:

• 1/4 cup fresh orange juice
• 1 tablespoon olive oil
• 1 teaspoon Dijon mustard
• 1 teaspoon honey or maple syrup
• Salt and pepper, to taste

Instructions:

1. Preheat your oven to 400°F (200°C). Place the diced beets on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for 25-30 minutes, or until tender.
2. While the beets are roasting, prepare the orange dressing by whisking together orange juice, olive oil, Dijon mustard, honey (or maple syrup), salt, and pepper in a small bowl. Set aside.
3. In a large bowl, combine the cooked lentils and roasted beets. Drizzle with the orange dressing and toss to combine.
4. Garnish the salad with crumbled feta or vegan cheese (if using) and chopped fresh parsley.
5. Serve chilled or at room temperature.

This holiday lentil and roasted beet salad is a beautiful and healthy dish that captures the essence of the season. The sweetness of roasted beets pairs wonderfully with the earthy lentils, while the tangy orange dressing adds a bright pop of citrus. It’s a colorful and flavorful addition to any holiday meal, and it’s sure to impress your guests with its vibrant look and refreshing taste. The versatility of this salad makes it an excellent choice for both vegans and non-vegans alike, offering something for everyone to enjoy.

Creamy Lentil and Spinach Casserole

This creamy lentil and spinach casserole is a comforting dish that combines tender lentils, fresh spinach, and a creamy, cheesy sauce. The flavors meld together beautifully, creating a rich and satisfying casserole perfect for the holidays. The combination of lentils and spinach provides a nutritious base, while the creamy sauce adds richness and depth. This dish is perfect as a main course for vegetarians or as a hearty side for a festive spread.

Ingredients:

• 1 cup cooked green lentils
• 4 cups fresh spinach, chopped
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 cup vegetable broth
• 1/2 cup cream (dairy or non-dairy)
• 1/2 cup grated Parmesan cheese or vegan cheese
• 2 tablespoons olive oil
• 1 teaspoon dried thyme
• Salt and pepper, to taste
• 1/2 cup breadcrumbs (optional, for topping)

Instructions:

1. Preheat your oven to 375°F (190°C). Grease a baking dish and set aside.
2. In a large pan, heat olive oil over medium heat. Add the diced onion and garlic, cooking until softened, about 5 minutes.
3. Add the fresh spinach to the pan and cook until wilted, about 3-4 minutes.
4. Stir in the cooked lentils, vegetable broth, cream, Parmesan cheese, thyme, salt, and pepper. Cook for another 5 minutes, allowing the flavors to meld together.
5. Pour the lentil and spinach mixture into the prepared baking dish. If desired, top with breadcrumbs for a crunchy topping.
6. Bake in the oven for 20-25 minutes, or until the top is golden and the casserole is bubbling.
7. Serve hot, garnished with extra Parmesan or fresh herbs if desired.

This creamy lentil and spinach casserole is a hearty and delicious dish that’s perfect for any holiday meal. The richness of the creamy sauce pairs wonderfully with the earthy lentils and vibrant spinach, creating a dish that’s both nutritious and comforting. It’s a great option for vegetarians or anyone looking to add a healthy yet indulgent side dish to their holiday table. The casserole is easy to prepare and can be made ahead of time, making it an ideal choice for busy holiday hosts. Your guests will love the creamy, savory flavors in every bite.

Festive Lentil and Carrot Soup with Ginger and Cinnamon

This festive lentil and carrot soup is infused with warming spices like ginger and cinnamon, making it the perfect dish for chilly holiday gatherings. The lentils add protein and heartiness, while the carrots provide natural sweetness, and the aromatic spices create a cozy, fragrant bowl of soup. This soup is vegan-friendly, gluten-free, and full of flavor, making it a great starter for any holiday meal or a comforting lunch on its own.

Ingredients:

• 1 cup red lentils, rinsed
• 3 medium carrots, peeled and chopped
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1/2 teaspoon ground cinnamon
• 4 cups vegetable broth
• 1 tablespoon olive oil
• 1 tablespoon maple syrup
• Salt and pepper, to taste
• Fresh cilantro for garnish

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the diced onion, garlic, and grated ginger, and cook until softened, about 5 minutes.
2. Stir in the chopped carrots, cinnamon, salt, and pepper, and cook for another 2 minutes.
3. Add the rinsed lentils and vegetable broth to the pot. Bring to a boil, then reduce the heat and simmer for 25-30 minutes, or until the lentils and carrots are tender.
4. Once the soup is cooked, use an immersion blender to puree the soup until smooth, or transfer it in batches to a blender. For a chunkier texture, blend just half of the soup.
5. Stir in the maple syrup and taste, adjusting seasoning with salt and pepper as needed.
6. Serve the soup hot, garnished with fresh cilantro.

This festive lentil and carrot soup with ginger and cinnamon is a warm, flavorful dish that brings a comforting touch to your holiday meals. The blend of sweet carrots, hearty lentils, and aromatic spices like ginger and cinnamon creates a satisfying and fragrant soup. It’s a perfect way to start a holiday dinner or serve as a light and nourishing meal during the busy holiday season. The soup is also versatile, as it can be easily adapted to your preferred texture. Rich in nutrients and full of festive flavors, it’s sure to become a holiday favorite.

Holiday Spiced Lentil and Sweet Potato Stew

This hearty and nourishing holiday spiced lentil and sweet potato stew is packed with rich flavors and the perfect comfort food for a cozy holiday meal. The sweet potatoes provide a natural sweetness that balances beautifully with the earthiness of lentils and the warm spices like cinnamon, cumin, and turmeric. This stew is not only full of festive flavors but also loaded with nutrients, making it an ideal choice for a healthy, filling meal during the holiday season.

Ingredients:

• 1 cup dried green lentils, rinsed
• 2 medium sweet potatoes, peeled and cubed
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon smoked paprika
• 4 cups vegetable broth
• 1 tablespoon olive oil
• Salt and pepper, to taste
• Fresh parsley for garnish

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the chopped onion and garlic, sautéing until softened, about 5 minutes.
2. Stir in the ground cumin, cinnamon, turmeric, smoked paprika, salt, and pepper. Cook for another minute to allow the spices to become fragrant.
3. Add the sweet potatoes, lentils, and vegetable broth to the pot. Stir to combine and bring to a boil.
4. Reduce the heat to low, cover the pot, and simmer for 25-30 minutes, or until the lentils and sweet potatoes are tender.
5. Taste and adjust seasoning as needed.
6. Serve the stew hot, garnished with fresh parsley.

This holiday spiced lentil and sweet potato stew is the epitome of comfort, packed with both festive flavors and nutrients. The sweet potatoes add a touch of natural sweetness, while the warming spices provide an aromatic depth that makes this stew truly special. It’s an ideal dish for a cozy winter dinner or as part of your holiday feast, offering a balance of heartiness and nutrition. The combination of lentils and sweet potatoes makes it a filling meal that’s sure to satisfy everyone at your table. Easy to prepare and packed with flavor, this stew will undoubtedly become a holiday favorite.

Lentil and Mushroom Wellington

The Lentil and Mushroom Wellington is a savory and elegant alternative to traditional holiday meats. With layers of earthy lentils, mushrooms, and aromatic herbs wrapped in flaky puff pastry, this dish is perfect for impressing guests at your holiday dinner. It’s an elegant, vegan-friendly entrée that still delivers on rich flavors and festive flair. The combination of lentils and mushrooms provides a satisfying texture, while the golden pastry adds a delightful crunch to every bite.

Ingredients:

• 1 cup cooked green lentils
• 1/2 cup cooked mushrooms, finely chopped (shiitake, button, or a mix)
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1/4 cup fresh parsley, chopped
• 1/2 teaspoon dried thyme
• Salt and pepper, to taste
• 1 sheet puff pastry (vegan, if desired)
• 1 tablespoon olive oil or non-dairy butter for brushing

Instructions:

1. Preheat your oven to 400°F (200°C). Roll out the puff pastry on a lightly floured surface.
2. In a large pan, heat olive oil over medium heat. Add the chopped onion and garlic, sautéing until softened, about 5 minutes.
3. Stir in the chopped mushrooms, cooking until they release their moisture and become tender, about 5-7 minutes.
4. Add the cooked lentils, parsley, thyme, salt, and pepper to the pan, stirring to combine. Cook for another 5 minutes to allow the flavors to meld together.
5. Remove from heat and let the mixture cool slightly before spreading it onto the center of the puff pastry.
6. Carefully fold the puff pastry over the lentil and mushroom mixture, sealing the edges. Brush the top with olive oil or non-dairy butter.
7. Place the Wellington on a baking sheet and bake for 25-30 minutes, or until the pastry is golden brown and crispy.
8. Let cool slightly before slicing and serving.

This Lentil and Mushroom Wellington is a show-stopping dish that’s perfect for the holidays. The savory lentil and mushroom filling provides a satisfying and flavorful center, while the flaky puff pastry wraps everything in a beautiful golden crust. It’s an excellent option for anyone looking for a vegetarian or vegan entrée that doesn’t skimp on taste or presentation. Whether served as a main dish for a holiday dinner or as part of a larger spread, this Wellington will impress your guests and provide a hearty, festive alternative to traditional meat-based dishes.

Lentil and Cranberry Stuffed Acorn Squash

This festive lentil and cranberry stuffed acorn squash is a vibrant and delicious dish that captures the flavors of the holiday season. The earthy lentils combine with the natural sweetness of the acorn squash and the tartness of dried cranberries to create a well-balanced and flavorful filling. The addition of savory herbs and a touch of maple syrup adds layers of complexity to the dish. This recipe is vegan, gluten-free, and perfect for both a cozy meal or as a stunning centerpiece for your holiday table.

Ingredients:

• 2 acorn squashes, halved and seeded
• 1 cup cooked green lentils
• 1/2 cup dried cranberries
• 1/4 cup chopped walnuts or pecans
• 1 tablespoon olive oil
• 1 tablespoon maple syrup
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• Salt and pepper, to taste
• Fresh thyme or parsley for garnish

Instructions:

1. Preheat your oven to 375°F (190°C). Place the squash halves on a baking sheet, drizzle with olive oil, and season with salt and pepper.
2. Roast the squash for 30-40 minutes, or until tender and golden.
3. While the squash is roasting, heat olive oil in a pan over medium heat. Add the cooked lentils, cranberries, walnuts, cinnamon, nutmeg, and maple syrup. Stir and cook for about 5-7 minutes until heated through and fragrant.
4. Once the squash is done roasting, spoon the lentil and cranberry mixture into the hollowed center of each squash half.
5. Return the stuffed squash to the oven and bake for an additional 10 minutes to meld the flavors together.
6. Garnish with fresh thyme or parsley before serving.

This Lentil and Cranberry Stuffed Acorn Squash is the perfect holiday dish, full of vibrant colors and flavors that reflect the season. The combination of earthy lentils, tart cranberries, and the natural sweetness of roasted squash creates a delightful balance of textures and tastes. It’s an ideal vegetarian entrée that brings warmth and comfort to the holiday table, and its visual appeal makes it a stunning centerpiece. This recipe is not only delicious but also nutritious, making it a great choice for anyone looking for a festive yet healthy dish during the holidays.

Holiday Lentil and Roasted Vegetable Salad

This vibrant and wholesome holiday lentil and roasted vegetable salad is a perfect side dish or light main course for the holiday season. Packed with earthy lentils, sweet roasted vegetables like carrots, Brussels sprouts, and parsnips, and dressed in a zesty mustard vinaigrette, this salad is as satisfying as it is beautiful. The balance of flavors from the savory lentils, sweet vegetables, and tangy dressing makes this dish a refreshing yet hearty addition to your holiday spread.

Ingredients:

• 1 cup cooked green or brown lentils
• 2 carrots, peeled and cut into rounds
• 1 cup Brussels sprouts, halved
• 1 medium parsnip, peeled and cut into rounds
• 1 tablespoon olive oil
• Salt and pepper, to taste
• 2 tablespoons olive oil (for dressing)
• 1 tablespoon Dijon mustard
• 1 tablespoon apple cider vinegar
• 1 teaspoon maple syrup
• Fresh parsley for garnish

Instructions:

1. Preheat your oven to 400°F (200°C). Place the carrots, Brussels sprouts, and parsnips on a baking sheet. Drizzle with olive oil, season with salt and pepper, and toss to coat evenly.
2. Roast the vegetables for 25-30 minutes, or until they are tender and caramelized, flipping halfway through.
3. While the vegetables are roasting, cook the lentils according to the package instructions and set aside.
4. In a small bowl, whisk together the olive oil, Dijon mustard, apple cider vinegar, and maple syrup to make the dressing. Season with salt and pepper to taste.
5. In a large bowl, combine the cooked lentils and roasted vegetables. Toss with the dressing until everything is well coated.
6. Garnish with fresh parsley before serving.

This holiday lentil and roasted vegetable salad is a colorful and nourishing dish that’s perfect for festive occasions. The roasted vegetables bring natural sweetness and depth of flavor, which pairs beautifully with the hearty lentils. The mustard vinaigrette adds just the right amount of tang to tie the flavors together. It’s a versatile dish that can be served warm or cold, making it ideal for a holiday buffet or a family meal. Packed with nutrients and full of holiday cheer, this salad is sure to become a seasonal favorite!

Spicy Lentil and Butternut Squash Tacos

These spicy lentil and butternut squash tacos are a festive twist on a classic favorite. The sweet, roasted butternut squash pairs perfectly with the savory lentils and bold spices, making each taco a burst of flavor. With a hint of heat from chili powder and cumin, combined with a cool dollop of creamy avocado and fresh cilantro, these tacos offer a balance of warmth and freshness, making them a unique and exciting addition to your holiday menu.

Ingredients:

• 1 cup cooked lentils
• 2 cups butternut squash, peeled and cubed
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• Salt and pepper, to taste
• 8 small corn tortillas
• 1 avocado, sliced
• Fresh cilantro for garnish
• Lime wedges for serving

Instructions:

1. Preheat your oven to 400°F (200°C). Toss the cubed butternut squash with olive oil, cumin, chili powder, smoked paprika, salt, and pepper.
2. Spread the squash in a single layer on a baking sheet and roast for 25-30 minutes, or until tender and slightly caramelized.
3. While the squash roasts, warm the cooked lentils in a pan over medium heat. Season with additional salt and pepper if needed.
4. Once the squash is done, remove it from the oven and set aside.
5. Heat the corn tortillas in a dry pan for about 30 seconds on each side until warm and slightly crispy.
6. To assemble the tacos, spoon some lentils onto each tortilla, top with roasted butternut squash, avocado slices, and a sprinkle of fresh cilantro.
7. Serve with lime wedges on the side for a burst of freshness.

These spicy lentil and butternut squash tacos are a delightful, flavorful alternative for your holiday menu. The warmth of the roasted squash combined with the earthy lentils and the zesty spices creates a satisfying filling, while the creamy avocado and bright cilantro offer a refreshing contrast. These tacos are not only a fun and festive dish to serve during the holidays, but they also provide a nourishing and plant-based option for guests with dietary preferences. Simple to prepare and full of flavor, these tacos are sure to be a crowd-pleaser.

Holiday Lentil and Pomegranate Stuffed Bell Peppers

These holiday lentil and pomegranate stuffed bell peppers are a vibrant and festive dish that blends hearty lentils with the sweet-tart burst of pomegranate. The peppers are stuffed with a spiced lentil mixture and topped with fresh herbs, offering a colorful and nutrient-packed entrée that is perfect for holiday gatherings. The addition of pomegranate seeds not only adds a touch of sweetness but also a festive pop of color, making this dish both visually stunning and delicious.

Ingredients:

• 4 large bell peppers (any color), tops cut off and seeds removed
• 1 cup cooked green lentils
• 1/2 cup pomegranate seeds
• 1/4 cup cooked quinoa or rice
• 1 teaspoon ground cumin
• 1/2 teaspoon cinnamon
• Salt and pepper, to taste
• 2 tablespoons olive oil
• 1/4 cup fresh parsley, chopped
• 1/4 cup crumbled feta or vegan cheese (optional)

Instructions:

1. Preheat your oven to 375°F (190°C). Place the bell peppers in a baking dish.
2. In a bowl, combine the cooked lentils, quinoa (or rice), pomegranate seeds, cumin, cinnamon, salt, and pepper. Mix well.
3. Stuff the bell peppers with the lentil mixture, pressing down gently to pack the filling.
4. Drizzle the olive oil over the stuffed peppers and cover the baking dish with foil.
5. Bake for 30-35 minutes, or until the peppers are tender.
6. Remove from the oven, sprinkle with fresh parsley, and top with crumbled feta or vegan cheese, if using.
7. Serve warm, garnished with extra pomegranate seeds for a festive touch.

These holiday lentil and pomegranate stuffed bell peppers are a feast for both the eyes and the taste buds. The warm, spiced lentils combined with the sweetness of pomegranate make each bite a perfect balance of flavors. The stuffed peppers are tender and filled with nutritious ingredients, making them a wholesome addition to any holiday meal. Whether you’re hosting a holiday gathering or preparing a festive dinner, these stuffed peppers are a delicious and visually appealing choice that will surely impress your guests.

Holiday Lentil Shepherd’s Pie

This hearty holiday lentil shepherd’s pie is a comforting and filling dish that is perfect for the festive season. Using earthy lentils in place of traditional ground meat, this plant-based version is packed with flavor and texture. Topped with a golden, creamy mashed potato crust, this dish brings together savory lentils, vegetables, and a rich gravy, offering a satisfying main course for holiday meals. It’s a perfect option for those looking for a meatless alternative to the traditional shepherd’s pie.

Ingredients:

• 1 cup cooked green lentils
• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 medium carrots, diced
• 1 cup peas
• 1 cup vegetable broth
• 2 tablespoons tomato paste
• 1 tablespoon soy sauce
• 1 teaspoon thyme
• 1 teaspoon rosemary
• 4 large potatoes, peeled and cubed
• 1/4 cup unsweetened almond milk or dairy milk
• 2 tablespoons butter or vegan butter
• Salt and pepper, to taste

Instructions:

1. Begin by preparing the mashed potatoes. Boil the peeled and cubed potatoes in salted water for about 15 minutes, or until tender. Drain and mash with almond milk, butter, salt, and pepper until smooth and creamy. Set aside.
2. In a large pan, heat olive oil over medium heat. Add the diced onion and garlic, and sauté until softened, about 5 minutes.
3. Add the diced carrots and cook for an additional 5 minutes. Stir in the cooked lentils, peas, vegetable broth, tomato paste, soy sauce, thyme, and rosemary. Cook for another 10 minutes until the mixture thickens and becomes flavorful. Season with salt and pepper.
4. Preheat your oven to 375°F (190°C). Transfer the lentil mixture into a greased baking dish and top with the mashed potatoes, spreading them evenly.
5. Bake for 20-25 minutes, or until the top is golden and slightly crispy.
6. Serve warm, garnished with fresh herbs, if desired.

This holiday lentil shepherd’s pie is a cozy and satisfying dish, offering a delicious plant-based alternative to a classic holiday comfort food. The lentils provide a hearty and savory filling, complemented by the rich gravy and vibrant vegetables. Topped with a fluffy mashed potato crust, it’s a complete, nourishing meal that everyone will enjoy. Whether you’re celebrating the holidays with vegetarians or simply looking for a comforting dish, this shepherd’s pie will certainly become a favorite!

Holiday Lentil and Mushroom Gravy Stuffing

This holiday lentil and mushroom gravy stuffing is a flavorful and unique twist on the classic stuffing. The savory lentils blend perfectly with mushrooms, onions, and herbs, making for a hearty and satisfying dish that will please both meat-eaters and vegetarians alike. The rich mushroom gravy ties the stuffing together, adding a depth of flavor that elevates this dish. Ideal as a side for any holiday dinner, it’s a fantastic alternative to traditional stuffing with a modern, wholesome twist.

Ingredients:

• 1 cup cooked lentils
• 2 cups whole-grain bread cubes (preferably stale)
• 1 cup mushrooms, sliced
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1/2 cup vegetable broth
• 1 teaspoon dried sage
• 1 teaspoon thyme
• 1 tablespoon soy sauce or tamari
• Salt and pepper, to taste

Mushroom Gravy:

• 1 cup sliced mushrooms
• 1 tablespoon olive oil
• 1 tablespoon all-purpose flour
• 1 cup vegetable broth
• Salt and pepper, to taste

Instructions:

1. Preheat your oven to 350°F (175°C).
2. In a large skillet, heat olive oil over medium heat. Add the mushrooms, onion, and garlic, and sauté until softened, about 7 minutes.
3. Stir in the cooked lentils, bread cubes, vegetable broth, sage, thyme, soy sauce, salt, and pepper. Mix well and transfer to a greased baking dish.
4. Cover with foil and bake for 20-25 minutes. Remove the foil and bake for an additional 10 minutes, or until the top is golden and crispy.
5. While the stuffing is baking, prepare the mushroom gravy. Heat olive oil in a pan, add sliced mushrooms, and sauté until they release their juices, about 5 minutes.
6. Stir in the flour and cook for 1-2 minutes. Gradually add the vegetable broth, whisking continuously until the gravy thickens. Season with salt and pepper.
7. Once the stuffing is done, remove it from the oven and serve with the mushroom gravy on top.

This holiday lentil and mushroom gravy stuffing is the perfect side dish for a festive holiday meal. The lentils add texture and protein, while the mushrooms bring umami flavor to the dish. Paired with a savory mushroom gravy, this stuffing becomes a rich and satisfying dish that everyone will love. It’s a fantastic option for those who are looking for a hearty, vegetarian stuffing alternative, or anyone who simply wants to add some extra flavor to their holiday spread.

Lentil and Cranberry Holiday Loaf

This lentil and cranberry holiday loaf is a unique and festive way to enjoy lentils during the holidays. The earthy flavor of cooked lentils pairs beautifully with the sweet-tart cranberries, creating a loaf that is both savory and slightly sweet. With hints of rosemary and sage, this bread is a perfect side or snack for your holiday gatherings. It’s a nutrient-packed loaf that’s full of flavor and makes an excellent addition to any holiday bread basket.

Ingredients:

• 1 cup cooked lentils
• 2 cups all-purpose flour
• 1/2 cup dried cranberries
• 1/4 cup chopped fresh rosemary
• 1 teaspoon dried sage
• 1/4 cup olive oil
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 1/2 cup almond milk or dairy milk
• 1 egg or flax egg (1 tablespoon ground flaxseed + 3 tablespoons water)

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a loaf pan.
2. In a large bowl, whisk together the flour, baking powder, baking soda, salt, rosemary, and sage.
3. In a separate bowl, combine the cooked lentils, cranberries, almond milk, olive oil, and egg. Mix well.
4. Fold the wet ingredients into the dry ingredients until just combined.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the loaf cool before slicing and serving.

This lentil and cranberry holiday loaf is a delightful and unexpected addition to your holiday meal. The combination of earthy lentils, sweet cranberries, and fragrant herbs creates a loaf that is both savory and slightly sweet, perfect for any holiday occasion. It’s a wholesome and flavorful bread that pairs well with soups, salads, or even as a snack on its own. A great way to celebrate the season with a nutrient-dense dish, this loaf will leave your guests wanting more!

Note: More recipes are coming soon!