35+ Hearty and Delicious Lentil Dinner Recipes You Need to

Lentils are one of the most versatile and nutritious ingredients you can have in your pantry.

Packed with protein, fiber, and a wealth of vitamins and minerals, they are an excellent base for a variety of hearty, satisfying, and healthy dinners.

Whether you’re looking for a comforting stew, a savory curry, or a plant-based alternative to meat, lentils can be the star of the show in countless dinner recipes.

The best part is that lentils cook quickly and can be paired with almost any vegetable, spice, or protein, making them perfect for busy weeknight meals or impressive weekend feasts.

In this blog post, we’ve compiled 35+ lentil dinner recipes that will help you make the most of this humble ingredient.

From easy one-pot dishes to flavorful global cuisines, these recipes offer something for everyone.

Whether you’re new to cooking with lentils or are already a fan, these recipes will inspire your next lentil-filled meal.

35+ Hearty and Delicious Lentil Dinner Recipes You Need to

Incorporating lentils into your dinner menu is a fantastic way to enjoy a nutritious, budget-friendly meal that doesn’t sacrifice on flavor.

With these 35+ lentil dinner recipes, you’ll have a wide range of dishes to choose from, whether you’re in the mood for something warming and comforting or bold and exotic.

Lentils are truly a pantry staple that can transform an ordinary meal into something extraordinary.

We hope these recipes inspire you to experiment with lentils in your cooking and discover just how versatile and delicious this superfood can be.

Creamy Coconut Lentil Curry

This Creamy Coconut Lentil Curry is a warming, fragrant dish that’s perfect for cozy dinners. The combination of red lentils, coconut milk, and a blend of spices gives this curry a rich, creamy texture and a vibrant flavor profile. It’s a one-pot recipe that’s both satisfying and filling, making it ideal for busy weeknights or as a comforting meal when you crave something hearty and delicious.

Ingredients:

• 1 cup red lentils, rinsed
• 1 tbsp coconut oil
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 tbsp ginger, grated
• 1 can (14 oz) coconut milk
• 1 can (14 oz) diced tomatoes
• 2 cups vegetable broth
• 1 tsp turmeric
• 1 tsp cumin
• 1 tsp coriander
• 1/2 tsp chili powder (optional)
• Salt and pepper to taste
• Fresh cilantro, for garnish
• Rice or naan, for serving

Instructions:

1. In a large pot, heat the coconut oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
2. Add garlic and ginger, cooking for another 2 minutes until fragrant.
3. Stir in turmeric, cumin, coriander, and chili powder. Cook the spices for a minute to release their flavors.
4. Add the red lentils, coconut milk, diced tomatoes, and vegetable broth to the pot. Stir everything to combine.
5. Bring to a boil, then reduce heat and let it simmer for about 20–25 minutes, or until the lentils are soft and the curry has thickened.
6. Season with salt and pepper, garnish with fresh cilantro, and serve hot with rice or naan.

This Creamy Coconut Lentil Curry is the ultimate comfort food, packed with warming spices and a creamy texture that will satisfy any craving. It’s a crowd-pleaser that even non-vegetarians will love, offering a filling, protein-rich meal that’s both heart-healthy and flavorful. Perfect for meal prep, it tastes even better the next day as the flavors deepen over time.

Hearty Lentil and Vegetable Shepherd’s Pie

This Hearty Lentil and Vegetable Shepherd’s Pie is a modern twist on a classic comfort dish. Made with a savory lentil and vegetable filling, it’s topped with creamy mashed potatoes for a satisfying, filling meal that’s entirely plant-based. This recipe is ideal for feeding a crowd or as a make-ahead meal, and the lentils provide a hearty texture that will satisfy even the biggest appetites.

Ingredients:

• 1 cup green or brown lentils, rinsed
• 2 cups vegetable broth
• 1 tbsp olive oil
• 1 onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 2 cloves garlic, minced
• 1 tbsp tomato paste
• 1 tsp thyme
• 1 tsp rosemary
• Salt and pepper to taste
• 4 cups mashed potatoes (prepared separately)

Instructions:

1. Preheat your oven to 400°F (200°C).
2. In a pot, add lentils and vegetable broth. Bring to a boil, reduce heat, and simmer for 20–25 minutes, until lentils are tender but not mushy.
3. In a large skillet, heat olive oil over medium heat. Sauté onion, carrots, and celery until they begin to soften, about 5 minutes.
4. Add garlic, tomato paste, thyme, and rosemary, and cook for an additional 2 minutes.
5. Stir in the cooked lentils and season with salt and pepper. Transfer the lentil mixture to a baking dish.
6. Spread mashed potatoes evenly over the lentil mixture, creating a smooth top.
7. Bake in the oven for 20–25 minutes or until the top is golden brown.
8. Let cool slightly before serving.

This Lentil Shepherd’s Pie combines the earthy flavors of lentils with creamy, comforting mashed potatoes, making it a favorite for everyone at the table. It’s a satisfying dish with layers of flavors that bring a comforting warmth to any meal. Perfect for cold nights or anytime you’re craving a hearty dinner, this dish proves that plant-based meals can be both indulgent and filling.

Spicy Lentil and Spinach Stir-Fry

For a quick and nutritious meal, this Spicy Lentil and Spinach Stir-Fry is an excellent choice. With cooked lentils, fresh spinach, and a touch of spice, this stir-fry is perfect for a fast, weeknight dinner that doesn’t compromise on flavor. It’s packed with plant-based protein and fiber, ensuring you’ll feel full and energized, and it pairs well with rice, quinoa, or even wraps for a versatile, customizable dish.

Ingredients:

• 1 cup cooked brown or green lentils
• 1 tbsp olive oil
• 1 onion, thinly sliced
• 1 red bell pepper, thinly sliced
• 2 cloves garlic, minced
• 1 tbsp soy sauce
• 1/2 tsp red pepper flakes
• 4 cups fresh spinach
• Salt and pepper to taste
• Cooked rice or quinoa, for serving

Instructions:

1. Heat olive oil in a large skillet over medium-high heat. Add onion and cook until translucent, about 4–5 minutes.
2. Add the bell pepper and cook for another 3 minutes until slightly softened.
3. Stir in garlic and cook until fragrant, about 1 minute.
4. Add cooked lentils, soy sauce, and red pepper flakes, stirring to combine. Cook for 2–3 minutes until the flavors meld.
5. Add fresh spinach and cook until wilted, about 2–3 minutes. Season with salt and pepper to taste.
6. Serve hot over rice or quinoa.

This Spicy Lentil and Spinach Stir-Fry is a vibrant, quick, and easy dish that brings together wholesome ingredients and bold flavors. It’s perfect for when you want a balanced meal in a hurry, and it’s a versatile option that can be paired with various sides or enjoyed as-is. With its high protein and fiber content, this stir-fry is an excellent choice for keeping you satisfied and energized throughout the evening.

Moroccan Spiced Lentil Stew

This Moroccan Spiced Lentil Stew is a flavor-packed dish that combines lentils with aromatic spices like cumin, coriander, and cinnamon for a warm, earthy taste. The stew is thick, hearty, and loaded with vegetables, making it a filling, nutritious option for dinner. This stew is ideal for cold nights or whenever you’re craving a taste of Morocco, offering both comfort and bold flavors in every bite.

Ingredients:

• 1 cup green or brown lentils, rinsed
• 1 tbsp olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 2 carrots, diced
• 1 sweet potato, diced
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp ground cinnamon
• 1/4 tsp turmeric
• 1 can (14 oz) diced tomatoes
• 4 cups vegetable broth
• Salt and pepper to taste
• Fresh parsley, for garnish

Instructions:

1. In a large pot, heat olive oil over medium heat. Add onion and garlic, cooking until softened, about 3 minutes.
2. Add carrots and sweet potato, stirring for another 5 minutes.
3. Sprinkle in cumin, coriander, cinnamon, and turmeric, stirring until the spices are fragrant.
4. Add the lentils, diced tomatoes, and vegetable broth. Bring to a boil, then reduce heat and simmer for 30–35 minutes, until the lentils and vegetables are tender.
5. Season with salt and pepper to taste. Garnish with fresh parsley and serve hot.

This Moroccan Spiced Lentil Stew is a delightful medley of spices and hearty ingredients that creates a satisfying and exotic meal. With every spoonful, you’ll be transported to the vibrant flavors of Moroccan cuisine. This stew is also great for meal prep, as the flavors deepen over time, making it a perfect choice for leftovers.

Lentil Bolognese Pasta

Lentil Bolognese Pasta is a plant-based twist on the traditional Italian classic. Using lentils as a meat substitute gives this sauce a thick, hearty texture that pairs beautifully with pasta. This meal is high in protein and fiber, making it both filling and nutritious. It’s a fantastic way to enjoy the taste of a classic Italian Bolognese while incorporating more plant-based ingredients into your diet.

Ingredients:

• 1 cup brown or green lentils, rinsed
• 1 tbsp olive oil
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 carrot, grated
• 1 celery stalk, finely chopped
• 1 can (14 oz) diced tomatoes
• 1/4 cup tomato paste
• 1 tsp dried basil
• 1 tsp dried oregano
• 2 cups vegetable broth
• Salt and pepper to taste
• Cooked pasta, for serving
• Fresh basil, for garnish

Instructions:

1. In a large saucepan, heat olive oil over medium heat. Add onion, garlic, carrot, and celery, cooking until softened, about 5–7 minutes.
2. Stir in the lentils, diced tomatoes, tomato paste, dried basil, dried oregano, and vegetable broth.
3. Bring to a boil, then reduce heat and simmer for 25–30 minutes until the lentils are tender and the sauce has thickened.
4. Season with salt and pepper. Serve over your favorite pasta and garnish with fresh basil.

This Lentil Bolognese Pasta is a comforting and hearty meal that brings Italian flavors to your dinner table without the meat. The lentils provide the perfect texture, making this dish as satisfying as the traditional version but with added plant-based benefits. This recipe is easy to prepare, ideal for weeknight dinners, and a great way to enjoy a classic with a healthier twist.

Lentil-Stuffed Bell Peppers

Lentil-Stuffed Bell Peppers are a colorful and nutritious meal, combining cooked lentils with a blend of veggies and seasonings, then baking it all inside bell peppers for a unique presentation. This dish is versatile and customizable with various spices, making it a fun way to enjoy lentils with the added freshness of bell peppers. Perfect for a family dinner, these stuffed peppers are satisfying, full of flavor, and a great make-ahead option.

Ingredients:

• 4 large bell peppers, tops cut off and seeds removed
• 1 cup cooked green or brown lentils
• 1 tbsp olive oil
• 1 small onion, diced
• 1 clove garlic, minced
• 1 small zucchini, diced
• 1/2 cup cooked quinoa or rice
• 1 can (14 oz) diced tomatoes
• 1 tsp Italian seasoning
• Salt and pepper to taste
• Fresh parsley or basil, for garnish

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a skillet, heat olive oil over medium heat. Sauté onion and garlic until softened, about 3 minutes.
3. Add diced zucchini, cooking for another 3–4 minutes until tender.
4. Stir in cooked lentils, cooked quinoa or rice, diced tomatoes, and Italian seasoning. Season with salt and pepper.
5. Spoon the lentil mixture into each bell pepper until full. Place stuffed peppers in a baking dish.
6. Cover with foil and bake for 30 minutes. Remove the foil and bake for an additional 10–15 minutes until the peppers are tender.
7. Garnish with fresh parsley or basil before serving.

These Lentil-Stuffed Bell Peppers make for a colorful, healthy, and satisfying meal that’s as fun to eat as it is to make. The combination of lentils, quinoa, and vegetables offers a balance of protein, fiber, and flavor, while the tender, roasted peppers add a natural sweetness. This dish is perfect for family dinners, and it’s a great option for meal prepping since it reheats beautifully.

Thai Coconut Lentil Curry

Thai Coconut Lentil Curry is a creamy, spicy, and aromatic dish that brings the bold flavors of Thai cuisine to your dinner table. This curry combines red lentils with coconut milk, ginger, garlic, and Thai curry paste, creating a delightful fusion of spicy and creamy flavors. It’s a fantastic one-pot meal that is both hearty and comforting, ideal for a cozy dinner night.

Ingredients:

• 1 cup red lentils, rinsed
• 1 tbsp coconut oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 tbsp grated ginger
• 2 tbsp Thai red curry paste
• 1 can (14 oz) coconut milk
• 2 cups vegetable broth
• 1 tbsp soy sauce
• 1 tbsp lime juice
• Fresh cilantro, for garnish
• Cooked rice, for serving

Instructions:

1. In a large pot, heat coconut oil over medium heat. Sauté onion, garlic, and ginger until fragrant, about 3–4 minutes.
2. Add the Thai red curry paste, stirring for another minute to release its flavors.
3. Stir in the red lentils, coconut milk, vegetable broth, and soy sauce. Bring to a boil, then reduce heat and simmer for 20–25 minutes until the lentils are soft and the curry has thickened.
4. Add lime juice and stir well. Serve hot over rice and garnish with fresh cilantro.

This Thai Coconut Lentil Curry is a warming, aromatic dish that’s perfect for those who love rich, spicy flavors. The creamy coconut milk balances the heat of the curry paste, making it a delightful dish that’s both hearty and satisfying. It’s a simple yet vibrant recipe that brings the taste of Thailand to your kitchen.

Lentil Shepherd’s Pie

Lentil Shepherd’s Pie is a comforting plant-based twist on the classic shepherd’s pie, replacing the meat with protein-rich lentils. This dish layers a hearty lentil and vegetable filling with a creamy mashed potato topping, creating a delicious and filling meal. It’s perfect for colder days when you crave something warm, savory, and wholesome.

Ingredients:

• 1 cup brown or green lentils, cooked
• 1 tbsp olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 carrot, diced
• 1 cup mushrooms, chopped
• 1/2 cup frozen peas
• 1 tbsp tomato paste
• 1 tsp fresh thyme
• 1 cup vegetable broth
• Salt and pepper to taste
• 4 cups mashed potatoes (prepared as desired)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a skillet, heat olive oil over medium heat. Sauté onion, garlic, carrot, and mushrooms until softened, about 5–7 minutes.
3. Add the cooked lentils, tomato paste, fresh thyme, and vegetable broth. Stir well and let the mixture simmer for 5–7 minutes, allowing the flavors to meld. Season with salt and pepper.
4. Transfer the lentil mixture to a baking dish, spreading it evenly. Layer mashed potatoes on top.
5. Bake for 20 minutes until the top is slightly golden. Let it cool slightly before serving.

This Lentil Shepherd’s Pie is a classic comfort food with a healthy twist. The lentils provide a hearty, satisfying base that pairs perfectly with the creamy mashed potato topping. This dish is rich in flavor and nutrition, making it an excellent choice for a filling family dinner.

Greek Lentil and Spinach Stuffed Eggplant

Greek Lentil and Spinach Stuffed Eggplant is a Mediterranean-inspired recipe that combines tender roasted eggplants with a savory filling of lentils, spinach, tomatoes, and herbs. This dish is packed with flavors from garlic, oregano, and a sprinkle of feta cheese for a tangy finish. It’s a visually appealing and nutritious dish that’s perfect for entertaining or for a special weeknight meal.

Ingredients:

• 2 large eggplants, halved lengthwise
• 2 tbsp olive oil, divided
• Salt and pepper to taste
• 1 cup cooked lentils
• 1 onion, diced
• 2 cloves garlic, minced
• 2 cups fresh spinach, chopped
• 1/2 cup diced tomatoes
• 1 tsp dried oregano
• 1/2 cup crumbled feta cheese (optional)
• Fresh parsley, for garnish

Instructions:

1. Preheat your oven to 400°F (200°C). Brush the cut sides of the eggplants with 1 tablespoon of olive oil, season with salt and pepper, and place them cut-side down on a baking sheet. Roast for 20–25 minutes until tender.
2. Meanwhile, in a skillet, heat the remaining olive oil over medium heat. Sauté the onion and garlic until softened.
3. Add the cooked lentils, spinach, diced tomatoes, and oregano. Stir and cook for 5 minutes until the spinach is wilted and everything is well combined. Season with salt and pepper to taste.
4. Once the eggplants are done, scoop out some of the flesh to create a hollow. Spoon the lentil mixture into the eggplant halves.
5. Top with crumbled feta cheese if desired, and return to the oven for 10 minutes. Garnish with fresh parsley before serving.

Greek Lentil and Spinach Stuffed Eggplant is a vibrant and delicious dish that celebrates Mediterranean flavors. The tender eggplants paired with the savory lentil filling make for a nutritious and elegant meal. This recipe is ideal for a healthy, flavorful dinner that’s packed with plant-based goodness.

Indian Lentil Daal with Spinach

Indian Lentil Daal with Spinach is a comforting, creamy dish that combines red lentils with warm Indian spices like cumin, turmeric, and garam masala. The addition of fresh spinach provides a pop of color and added nutrition. This dish is simple to prepare and makes a perfect weeknight meal when paired with rice or naan, offering a wholesome and authentic Indian dining experience.

Ingredients:

• 1 cup red lentils, rinsed
• 1 tbsp coconut oil or vegetable oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1-inch piece ginger, grated
• 1 tsp cumin seeds
• 1/2 tsp ground turmeric
• 1/2 tsp garam masala
• 4 cups vegetable broth
• 3 cups fresh spinach
• Salt to taste
• Fresh cilantro, for garnish
• Rice or naan, for serving

Instructions:

1. In a large pot, heat the oil over medium heat. Add cumin seeds and toast until fragrant.
2. Add the onion, garlic, and ginger, cooking until the onion is softened.
3. Stir in the turmeric and garam masala, cooking for an additional minute to bring out the flavors.
4. Add the lentils and vegetable broth. Bring to a boil, then reduce heat and simmer for 20–25 minutes, until the lentils are soft and creamy.
5. Add the fresh spinach and cook until wilted. Season with salt to taste.
6. Serve hot, garnished with fresh cilantro, alongside rice or naan.

Indian Lentil Daal with Spinach is a fragrant and flavorful dish that’s both nourishing and satisfying. The blend of spices, creamy lentils, and tender spinach makes it a comforting choice that brings a touch of India’s culinary richness to your dinner table. It’s a delicious, plant-based meal you’ll want to make again and again.

Mexican Lentil Tacos

Mexican Lentil Tacos offer a fun and healthy twist on classic tacos, using seasoned lentils as the protein-packed filling. Infused with cumin, chili powder, and smoky paprika, the lentils provide a hearty texture that pairs perfectly with fresh toppings like avocado, lettuce, and salsa. These tacos are a fantastic, easy-to-make dinner that’s both satisfying and nutritious, ideal for taco nights with family or friends.

Ingredients:

• 1 cup green or brown lentils, rinsed and cooked
• 1 tbsp olive oil
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp chili powder
• 1/2 tsp smoked paprika
• Salt and pepper to taste
• Corn or flour tortillas, for serving
• Toppings: shredded lettuce, diced tomatoes, avocado, salsa, and cilantro

Instructions:

1. In a skillet, heat olive oil over medium heat. Sauté the onion and garlic until softened, about 3 minutes.
2. Add the cooked lentils, cumin, chili powder, and smoked paprika. Stir well and cook for another 5 minutes, allowing the flavors to meld. Season with salt and pepper to taste.
3. Warm the tortillas and spoon the lentil mixture onto each one.
4. Add your favorite taco toppings like shredded lettuce, diced tomatoes, avocado, salsa, and a sprinkle of fresh cilantro.

Mexican Lentil Tacos are a fun, flavorful, and filling dinner option that’s perfect for any taco lover looking to add more plant-based meals to their diet. The spiced lentil filling is both hearty and satisfying, and the fresh toppings add a burst of color and flavor. These tacos are easy to customize, making them a great choice for a family meal or a casual gathering with friends.

Mediterranean Lentil and Roasted Vegetable Salad

This Mediterranean Lentil and Roasted Vegetable Salad combines earthy lentils with a colorful mix of roasted vegetables like bell peppers, zucchini, and cherry tomatoes. Tossed with a light lemon-oregano dressing and topped with crumbled feta, this dish is vibrant, nutritious, and packed with flavor. It’s an excellent choice for a light yet satisfying dinner, and leftovers are perfect for lunch the next day.

Ingredients:

• 1 cup green or black lentils, cooked and cooled
• 1 bell pepper, diced
• 1 zucchini, sliced
• 1 cup cherry tomatoes, halved
• 1 tbsp olive oil
• Salt and pepper to taste
• 1/4 cup crumbled feta cheese (optional)
• Fresh parsley, for garnish

Dressing:

• Juice of 1 lemon
• 2 tbsp olive oil
• 1 tsp dried oregano
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 400°F (200°C). Toss the bell pepper, zucchini, and cherry tomatoes with olive oil, salt, and pepper. Spread them on a baking sheet and roast for 20–25 minutes until tender and slightly caramelized.
2. In a large bowl, combine the cooked lentils and roasted vegetables.
3. In a small bowl, whisk together the lemon juice, olive oil, oregano, salt, and pepper. Pour the dressing over the lentil mixture and toss well to coat.
4. Sprinkle with crumbled feta and garnish with fresh parsley before serving.

Mediterranean Lentil and Roasted Vegetable Salad is a refreshing and wholesome dinner option that’s loaded with vibrant flavors. The roasted vegetables add a sweet and smoky touch, while the lemon-oregano dressing brings a zesty brightness to the dish. This salad is ideal for a light dinner and is equally enjoyable as a make-ahead lunch, perfect for busy days.

Lentil and Sweet Potato Stew

Lentil and Sweet Potato Stew is a hearty and comforting dish that combines the earthy flavors of lentils with the sweetness of tender roasted sweet potatoes. This stew is packed with vegetables and seasoned with garlic, cumin, and smoked paprika, offering a well-rounded, flavorful meal. It’s a filling option for chilly nights and is perfect served with crusty bread for dipping.

Ingredients:

• 1 cup green or brown lentils, rinsed
• 2 large sweet potatoes, peeled and diced
• 1 tbsp olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1 can (14 oz) diced tomatoes
• 4 cups vegetable broth
• Salt and pepper to taste
• Fresh parsley, for garnish
• Crusty bread, for serving

Instructions:

1. Preheat your oven to 400°F (200°C). Toss the diced sweet potatoes with 1 tablespoon of olive oil and a pinch of salt, then roast on a baking sheet for 20–25 minutes until tender and slightly caramelized.
2. In a large pot, heat a splash of olive oil over medium heat. Sauté the onion and garlic until soft, about 5 minutes.
3. Add the cumin and smoked paprika, cooking for another minute until fragrant.
4. Stir in the lentils, diced tomatoes, vegetable broth, and roasted sweet potatoes. Bring to a boil, then reduce the heat and simmer for 25–30 minutes until the lentils are tender and the stew has thickened.
5. Season with salt and pepper to taste. Serve the stew hot, garnished with fresh parsley, and with crusty bread on the side.

Lentil and Sweet Potato Stew is a warming, filling dish that combines the richness of lentils with the natural sweetness of roasted sweet potatoes. The smoky and spiced flavors make it comforting, while the variety of vegetables provides a balanced and nutritious meal. This stew is perfect for cold nights and works wonderfully as leftovers.

Note: More recipes are coming soon!