30+ Comforting Saturday Lentil Recipes to Delight Your Guest

Lentils are one of the most versatile, nutritious, and affordable ingredients that can elevate any meal.

Whether you’re looking for a quick, hearty lunch or a satisfying dinner, lentils are an excellent choice.

They’re high in protein, fiber, and essential nutrients, making them a perfect addition to any diet. Saturdays are the perfect time to experiment with new recipes, and lentils are ideal for creating filling dishes that are both healthy and delicious.

From hearty soups and stews to savory baked dishes and spicy curries, there are endless ways to enjoy lentils.

In this blog post, we’ve curated 30+ Saturday lentil recipes to help you make the most of this humble legume while creating meals that are comforting, flavorful, and perfect for a weekend feast.

30+ Comforting Saturday Lentil Recipes to Delight Your Guest

Lentils are the perfect ingredient to experiment with on a lazy Saturday, offering endless possibilities to create delicious and healthy meals.

Whether you’re in the mood for a cozy soup, a hearty stew, or a zesty salad, lentils provide the protein and flavor to satisfy every craving.

These 30+ recipes are just the tip of the iceberg when it comes to exploring all that lentils have to offer.

So, gather your ingredients, try something new, and enjoy a weekend filled with nutritious and tasty meals that will keep everyone coming back for more!

Spiced Lentil and Vegetable Stew

This Spiced Lentil and Vegetable Stew is a hearty and comforting dish that’s perfect for Saturdays when you have the time to savor a warm, homemade meal. Packed with earthy lentils, tender vegetables, and aromatic spices, this stew is not only nourishing but also bursting with flavor. It’s an excellent choice for vegans and meat-lovers alike, as the lentils provide a rich, satisfying texture.

Ingredients

• 1 cup green or brown lentils
• 1 tablespoon olive oil
• 1 onion, finely chopped
• 3 garlic cloves, minced
• 2 carrots, diced
• 2 celery stalks, chopped
• 1 bell pepper, diced
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon turmeric
• 1/4 teaspoon cayenne pepper (optional)
• 1 can (14 oz) diced tomatoes
• 4 cups vegetable broth
• 1 cup chopped spinach or kale
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions

1. Rinse lentils under cold water and set aside.
2. Heat olive oil in a large pot over medium heat. Add onions and garlic, and sauté until fragrant, about 2 minutes.
3. Stir in carrots, celery, and bell pepper, cooking until slightly softened, about 5 minutes.
4. Add cumin, smoked paprika, turmeric, and cayenne pepper, stirring to coat the vegetables in spices.
5. Pour in diced tomatoes, vegetable broth, and lentils. Bring to a boil, then reduce heat to simmer.
6. Cover and cook for 25–30 minutes, stirring occasionally, until lentils are tender.
7. Add spinach or kale and cook for an additional 5 minutes until wilted.
8. Season with salt and pepper to taste. Garnish with fresh parsley before serving.

This Spiced Lentil and Vegetable Stew is a delightful way to celebrate the weekend. Its robust flavors and hearty texture make it an instant favorite for cozy Saturdays. Pair it with crusty bread or a side salad for a complete meal.

Coconut Curry Lentils with Rice

Creamy and fragrant, Coconut Curry Lentils with Rice is a delectable dish that combines lentils with the tropical sweetness of coconut milk and the warmth of Indian spices. This recipe is perfect for a relaxed Saturday dinner and offers a comforting yet exotic culinary experience. It’s quick to prepare, leaving you plenty of time to unwind over the weekend.

Ingredients

• 1 cup red lentils
• 1 tablespoon coconut oil
• 1 onion, diced
• 2 garlic cloves, minced
• 1 tablespoon ginger, grated
• 1 tablespoon curry powder
• 1/2 teaspoon ground coriander
• 1 can (14 oz) coconut milk
• 1 can (14 oz) diced tomatoes
• 2 cups water or vegetable broth
• 1/2 teaspoon salt
• 2 cups cooked basmati rice
• Fresh cilantro and lime wedges for garnish

Instructions

1. Rinse red lentils and set aside.
2. Heat coconut oil in a large skillet over medium heat. Add onion, garlic, and ginger, cooking until softened, about 3–4 minutes.
3. Stir in curry powder and ground coriander, cooking for 1 minute to release the spices’ aroma.
4. Add coconut milk, diced tomatoes, water, and rinsed lentils. Stir well.
5. Bring the mixture to a gentle simmer, cover, and cook for 20 minutes, stirring occasionally.
6. Once the lentils are tender and the sauce has thickened, season with salt.
7. Serve over a bed of basmati rice, garnished with fresh cilantro and a squeeze of lime.

Coconut Curry Lentils with Rice is a satisfying meal that will transport your taste buds to a tropical paradise. Its balance of spices and creamy texture makes it a standout dish for your Saturday repertoire. Enjoy it with naan bread or a refreshing cucumber salad.

Lentil and Mushroom Shepherd’s Pie

Lentil and Mushroom Shepherd’s Pie is a plant-based twist on the classic comfort food. Perfect for Saturdays, this recipe is both hearty and indulgent, offering a rich and savory filling topped with creamy mashed potatoes. It’s an ideal dish to share with family or friends, making your weekend special.

Ingredients

For the filling:

• 1 cup green lentils, cooked
• 1 tablespoon olive oil
• 1 onion, diced
• 3 garlic cloves, minced
• 8 oz mushrooms, chopped
• 2 carrots, diced
• 1 tablespoon tomato paste
• 1 teaspoon thyme
• 1/2 teaspoon rosemary
• 1 cup vegetable broth
• Salt and pepper to taste

For the topping:

• 4 large potatoes, peeled and cubed
• 1/4 cup plant-based butter or regular butter
• 1/2 cup plant-based milk or regular milk
• Salt and pepper to taste

Instructions

1. Preheat oven to 375°F (190°C).
2. Cook potatoes in boiling water until tender, about 15 minutes. Drain and mash with butter and milk. Season with salt and pepper.
3. Heat olive oil in a skillet over medium heat. Sauté onion and garlic until fragrant, about 2 minutes.
4. Add mushrooms and carrots, cooking until softened, about 5 minutes.
5. Stir in tomato paste, thyme, and rosemary. Add cooked lentils and vegetable broth. Simmer for 5–7 minutes until thickened.
6. Transfer the lentil mixture to a baking dish and spread mashed potatoes evenly on top.
7. Bake for 20–25 minutes, or until the topping is golden and slightly crispy.
8. Let cool for a few minutes before serving.

This Lentil and Mushroom Shepherd’s Pie is a hearty dish that brings comfort and joy to your Saturday. It’s a great way to explore plant-based cooking while enjoying familiar flavors. Pair it with a simple green salad or roasted vegetables for a memorable meal.

Red Lentil and Spinach Dal

Red Lentil and Spinach Dal is a classic South Asian dish that’s perfect for a laid-back Saturday meal. It’s light, healthy, and packed with the earthy flavors of lentils, fragrant spices, and the wholesome goodness of spinach. This one-pot wonder is quick to prepare, making it ideal for those who want a nutritious meal without spending too much time in the kitchen. Serve it with rice or naan for a complete experience.

Ingredients

• 1 cup red lentils, rinsed
• 2 tablespoons ghee or vegetable oil
• 1 onion, finely chopped
• 2 garlic cloves, minced
• 1-inch piece of ginger, grated
• 2 tomatoes, diced
• 1 teaspoon turmeric powder
• 1 teaspoon cumin seeds
• 1/2 teaspoon garam masala
• 3 cups water or vegetable broth
• 2 cups fresh spinach, chopped
• Salt to taste
• Fresh cilantro for garnish

Instructions

1. Heat ghee or oil in a large pot over medium heat. Add cumin seeds and sauté until they begin to sizzle.
2. Stir in onions, garlic, and ginger. Cook until onions are golden, about 5 minutes.
3. Add tomatoes, turmeric, and garam masala. Cook until tomatoes break down, about 5 minutes.
4. Add rinsed lentils and water. Stir well and bring to a boil.
5. Lower the heat and simmer for 15–20 minutes, or until lentils are soft and creamy.
6. Stir in spinach and cook for 2–3 minutes until wilted. Season with salt.
7. Garnish with fresh cilantro and serve warm with rice or flatbread.

This Red Lentil and Spinach Dal is a comforting, flavorful dish that brings a touch of exotic cuisine to your Saturday table. Its wholesome ingredients and aromatic spices will keep you coming back for more. It’s also perfect for meal prep, so you can enjoy leftovers the next day!

Lentil and Sweet Potato Chili

Lentil and Sweet Potato Chili is a hearty and wholesome dish that’s perfect for chilly Saturdays or when you need a satisfying one-pot meal. This plant-based chili is rich, flavorful, and loaded with protein, fiber, and the natural sweetness of sweet potatoes. It’s an excellent dish for casual family dinners or potlucks with friends.

Ingredients

• 1 cup brown or green lentils, rinsed
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 bell pepper, diced
• 2 medium sweet potatoes, peeled and cubed
• 1 can (14 oz) diced tomatoes
• 1 can (14 oz) kidney beans, drained and rinsed
• 3 cups vegetable broth
• 1 tablespoon chili powder
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground cumin
• Salt and pepper to taste
• Fresh avocado and cilantro for garnish

Instructions

1. Heat olive oil in a large pot over medium heat. Add onion and garlic, cooking until softened, about 3 minutes.
2. Stir in bell pepper and sweet potatoes, cooking for another 5 minutes.
3. Add chili powder, smoked paprika, and cumin, stirring to coat the vegetables.
4. Pour in diced tomatoes, lentils, kidney beans, and vegetable broth. Stir well.
5. Bring the mixture to a boil, then reduce heat and simmer for 25–30 minutes, or until lentils and sweet potatoes are tender.
6. Season with salt and pepper to taste. Garnish with fresh avocado slices and cilantro before serving.

This Lentil and Sweet Potato Chili is a delicious way to spice up your Saturday meals. Its rich, smoky flavor and hearty ingredients make it a crowd-pleaser. Serve it with cornbread or tortilla chips for an extra touch of comfort.

Mediterranean Lentil Salad

Mediterranean Lentil Salad is a refreshing and vibrant dish that’s ideal for light and healthy Saturday lunches. Combining tender lentils with crisp vegetables, tangy feta, and a zesty lemon dressing, this salad is a flavorful way to incorporate Mediterranean cuisine into your weekend. It’s easy to prepare and perfect for picnics, potlucks, or a quick meal at home.

Ingredients

• 1 cup cooked green or brown lentils
• 1 cucumber, diced
• 1 pint cherry tomatoes, halved
• 1/2 red onion, finely chopped
• 1/4 cup Kalamata olives, sliced
• 1/4 cup crumbled feta cheese
• 2 tablespoons fresh parsley, chopped

For the dressing:

• 3 tablespoons olive oil
• 2 tablespoons fresh lemon juice
• 1 teaspoon Dijon mustard
• 1 garlic clove, minced
• Salt and pepper to taste

Instructions

1. In a large mixing bowl, combine cooked lentils, cucumber, cherry tomatoes, red onion, olives, feta cheese, and parsley.
2. In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, garlic, salt, and pepper to make the dressing.
3. Pour the dressing over the salad and toss to coat evenly.
4. Let the salad sit for 10–15 minutes to allow the flavors to meld.
5. Serve as a main dish or a side, garnished with extra parsley if desired.

This Mediterranean Lentil Salad is a light yet satisfying dish that’s perfect for your Saturday meals. Its fresh flavors and nutritious ingredients make it a go-to recipe for those who love quick and healthy options. Pair it with a slice of crusty bread or a grilled protein for a complete meal.

Lentil and Eggplant Moussaka

Lentil and Eggplant Moussaka is a plant-based twist on the Greek classic, featuring layers of tender eggplant, rich lentil filling, and a creamy béchamel sauce. This recipe is perfect for Saturdays when you want to create a special meal that’s comforting and satisfying. Each bite delivers a burst of Mediterranean flavors, making it a standout dish for family dinners or gatherings.

Ingredients

For the eggplant layer:

• 2 large eggplants, sliced into rounds
• 2 tablespoons olive oil
• Salt and pepper

For the lentil filling:

• 1 cup green or brown lentils, cooked
• 1 onion, finely chopped
• 2 garlic cloves, minced
• 1 can (14 oz) diced tomatoes
• 1 tablespoon tomato paste
• 1 teaspoon dried oregano
• 1 teaspoon ground cinnamon
• Salt and pepper

For the béchamel sauce:

• 2 tablespoons olive oil or butter
• 2 tablespoons all-purpose flour
• 2 cups plant-based or regular milk
• Pinch of nutmeg
• Salt to taste

Instructions

1. Preheat oven to 375°F (190°C). Brush eggplant slices with olive oil and season with salt and pepper. Arrange on a baking sheet and roast for 20 minutes, flipping halfway.
2. For the lentil filling, heat olive oil in a skillet over medium heat. Sauté onion and garlic until softened. Add diced tomatoes, tomato paste, oregano, cinnamon, and cooked lentils. Simmer for 10–15 minutes, stirring occasionally. Season with salt and pepper.
3. For the béchamel sauce, heat olive oil or butter in a saucepan over medium heat. Whisk in flour and cook for 1–2 minutes. Gradually add milk, whisking constantly to avoid lumps. Simmer until thickened. Season with salt and nutmeg.
4. In a baking dish, layer half the eggplant slices, followed by the lentil filling. Add another layer of eggplant and top with béchamel sauce.
5. Bake for 25–30 minutes until golden and bubbly. Let cool slightly before serving.

Lentil and Eggplant Moussaka is a flavorful and hearty dish that transforms your Saturday into a Mediterranean culinary journey. The layers of tender eggplant and spiced lentils make this recipe a true crowd-pleaser. Serve it with a crisp Greek salad for a complete meal.

Savory Lentil and Herb Pancakes

Savory Lentil and Herb Pancakes are a delightful option for a light yet satisfying Saturday brunch. These protein-packed pancakes are made with red lentils and fresh herbs, offering a unique twist on traditional breakfast fare. Easy to prepare and full of flavor, they’re perfect for leisurely mornings or casual weekend meals.

Ingredients

• 1 cup red lentils, soaked for 2 hours
• 1/2 cup water
• 1 teaspoon cumin
• 1/2 teaspoon turmeric
• 1/4 cup fresh cilantro or parsley, chopped
• 1 small green chili, finely chopped (optional)
• Salt to taste
• Olive oil for cooking

Instructions

1. Drain soaked lentils and blend them with water until you achieve a smooth batter.
2. Transfer the batter to a bowl and stir in cumin, turmeric, cilantro, green chili, and salt. Mix well.
3. Heat a non-stick skillet over medium heat and add a small amount of olive oil.
4. Pour a ladleful of batter into the skillet and spread it into a thin pancake. Cook for 2–3 minutes on each side until golden.
5. Repeat with the remaining batter, adding oil as needed.
6. Serve warm with chutney, yogurt, or a simple salad.

These Savory Lentil and Herb Pancakes are a versatile and healthy way to start your Saturday. Their crisp edges and tender centers make them a hit with everyone. Enjoy them plain or with your favorite toppings for a customizable meal.

Creamy Lentil and Tomato Pasta

Creamy Lentil and Tomato Pasta is a comforting and hearty dish that combines tender lentils with a rich tomato-cream sauce. Perfect for Saturday dinners, this recipe is both indulgent and nutritious, offering a delightful balance of flavors and textures. It’s a quick and satisfying meal that’s sure to please the whole family.

Ingredients

• 1 cup red lentils, cooked
• 12 oz pasta (penne, fusilli, or spaghetti)
• 1 tablespoon olive oil
• 1 onion, finely chopped
• 2 garlic cloves, minced
• 1 can (14 oz) crushed tomatoes
• 1/2 cup heavy cream or coconut cream
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• Salt and pepper to taste
• Fresh basil and grated Parmesan for garnish

Instructions

1. Cook pasta according to package instructions. Reserve 1/2 cup of pasta water and drain the rest.
2. Heat olive oil in a large skillet over medium heat. Sauté onion and garlic until softened.
3. Stir in crushed tomatoes, basil, oregano, and cooked lentils. Simmer for 10 minutes, stirring occasionally.
4. Add cream and reserved pasta water, stirring until the sauce is smooth and creamy. Season with salt and pepper.
5. Toss the cooked pasta in the sauce until evenly coated.
6. Serve warm, garnished with fresh basil and grated Parmesan.

Creamy Lentil and Tomato Pasta is a comforting and wholesome dish that makes Saturdays special. Its rich and velvety sauce pairs perfectly with your favorite pasta, offering a delightful combination of taste and texture. Serve it with garlic bread or a simple side salad for a complete meal.

Lentil and Vegetable Shepherd’s Pie

Lentil and Vegetable Shepherd’s Pie is a hearty, comforting dish perfect for a relaxed Saturday dinner. This plant-based version of the classic shepherd’s pie features a rich lentil and vegetable filling topped with creamy mashed potatoes. It’s a satisfying meal that’s great for feeding a crowd or prepping for leftovers.

Ingredients

For the filling:

• 1 cup green or brown lentils, cooked
• 1 onion, chopped
• 2 garlic cloves, minced
• 2 carrots, diced
• 1 cup peas
• 1 cup vegetable broth
• 2 tablespoons tomato paste
• 1 teaspoon dried thyme
• 1 teaspoon paprika
• Salt and pepper to taste

For the mashed potatoes:

• 4 large potatoes, peeled and cubed
• 2 tablespoons butter or olive oil
• 1/4 cup milk or plant-based milk
• Salt and pepper to taste

Instructions

1. Preheat oven to 375°F (190°C).
2. For the filling, heat olive oil in a skillet over medium heat. Sauté onion, garlic, and carrots until softened, about 5 minutes.
3. Add cooked lentils, tomato paste, thyme, paprika, and vegetable broth. Simmer for 10 minutes until the mixture thickens. Stir in peas and season with salt and pepper.
4. Boil potatoes in salted water until tender. Drain and mash with butter, milk, salt, and pepper until smooth.
5. Spread the lentil mixture in a baking dish and top with mashed potatoes. Use a fork to create texture on top.
6. Bake for 20–25 minutes until golden. Let cool slightly before serving.

This Lentil and Vegetable Shepherd’s Pie is a cozy dish that will elevate your Saturday dinner. It’s packed with nutrients and bursting with flavor, making it a satisfying and wholesome choice for the entire family.

Spiced Lentil and Coconut Soup

Spiced Lentil and Coconut Soup is a fragrant and warming dish that’s perfect for a chilly Saturday. This soup blends red lentils with creamy coconut milk and aromatic spices for a comforting and flavorful experience. It’s quick to make, making it ideal for a busy weekend. Pair it with crusty bread for a complete meal.

Ingredients

• 1 cup red lentils, rinsed
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 1-inch piece of ginger, grated
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1/2 teaspoon chili flakes (optional)
• 4 cups vegetable broth
• 1 can (14 oz) coconut milk
• Juice of 1 lime
• Fresh cilantro for garnish

Instructions

1. Heat olive oil in a large pot over medium heat. Sauté onion, garlic, and ginger until fragrant, about 3 minutes.
2. Add turmeric, cumin, and chili flakes, stirring to toast the spices.
3. Stir in lentils and vegetable broth. Bring to a boil, then reduce heat and simmer for 20 minutes until lentils are tender.
4. Stir in coconut milk and simmer for another 5 minutes. Add lime juice and adjust seasoning with salt.
5. Serve hot, garnished with fresh cilantro.

This Spiced Lentil and Coconut Soup is a soothing dish that adds a touch of exotic flair to your Saturday meals. Its creamy texture and bold flavors make it a standout choice for a cozy night in.

Lentil and Mushroom Stroganoff

Lentil and Mushroom Stroganoff is a creamy and savory dish that’s perfect for a satisfying Saturday dinner. This vegetarian version of the classic Stroganoff features hearty lentils and earthy mushrooms in a rich sauce, served over pasta or rice. It’s a comforting and elegant meal that’s surprisingly simple to prepare.

Ingredients

• 1 cup green or brown lentils, cooked
• 1 tablespoon olive oil
• 1 onion, finely chopped
• 2 garlic cloves, minced
• 2 cups mushrooms, sliced
• 1 tablespoon all-purpose flour
• 1 cup vegetable broth
• 1/2 cup sour cream or plant-based yogurt
• 1 teaspoon Dijon mustard
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions

1. Heat olive oil in a large skillet over medium heat. Sauté onion and garlic until softened, about 3 minutes.
2. Add mushrooms and cook until browned and tender, about 5 minutes.
3. Sprinkle flour over the mushrooms and stir well. Slowly pour in the vegetable broth, stirring until the mixture thickens.
4. Stir in cooked lentils, sour cream, and Dijon mustard. Cook for 2–3 minutes, adjusting seasoning with salt and pepper.
5. Serve over pasta or rice, garnished with fresh parsley.

Lentil and Mushroom Stroganoff is a rich and creamy dish that’s perfect for a comforting Saturday meal. The combination of lentils and mushrooms creates a hearty texture, while the velvety sauce makes it an irresistible dinner option.

Lentil-Stuffed Bell Peppers

Lentil-Stuffed Bell Peppers are a nutritious and colorful way to enjoy a hearty Saturday meal. Filled with a flavorful mix of lentils, vegetables, and seasonings, these peppers are baked until tender and slightly caramelized. This dish is perfect for a family dinner or a weekend gathering, combining healthy ingredients with vibrant presentation.

Ingredients

• 4 large bell peppers (any color)
• 1 cup green or brown lentils, cooked
• 1 onion, finely chopped
• 1 carrot, diced
• 1 zucchini, diced
• 1 cup cooked quinoa or rice
• 1 can (14 oz) diced tomatoes
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1/2 cup shredded cheese (optional)

Instructions

1. Preheat oven to 375°F (190°C). Cut the tops off the bell peppers and remove seeds and membranes. Lightly brush with olive oil and place in a baking dish.
2. Heat olive oil in a skillet over medium heat. Sauté onion, carrot, and zucchini until softened, about 5 minutes.
3. Add cooked lentils, quinoa or rice, diced tomatoes, smoked paprika, oregano, salt, and pepper. Stir to combine and cook for 5 minutes.
4. Stuff each bell pepper with the lentil mixture, pressing down to fill completely. Top with shredded cheese if desired.
5. Bake for 25–30 minutes until the peppers are tender and the tops are golden.
6. Serve warm, garnished with fresh parsley or a dollop of yogurt.

These Lentil-Stuffed Bell Peppers are as delightful to eat as they are to look at. Packed with protein, fiber, and bold flavors, they make for a wholesome and impressive Saturday meal that everyone will enjoy.

Lentil and Sweet Potato Curry

Lentil and Sweet Potato Curry is a rich and creamy dish that’s perfect for a cozy Saturday evening. Combining tender lentils and sweet potatoes in a spiced coconut curry sauce, this recipe delivers warmth and flavor in every bite. Pair it with rice or naan for a complete meal that’s both satisfying and comforting.

Ingredients

• 1 cup red lentils, rinsed
• 2 medium sweet potatoes, peeled and cubed
• 1 onion, finely chopped
• 2 garlic cloves, minced
• 1-inch piece of ginger, grated
• 1 tablespoon curry powder
• 1 teaspoon ground cumin
• 1/2 teaspoon turmeric
• 1 can (14 oz) coconut milk
• 2 cups vegetable broth
• 1 tablespoon olive oil
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions

1. Heat olive oil in a large pot over medium heat. Sauté onion, garlic, and ginger until fragrant, about 3 minutes.
2. Add curry powder, cumin, and turmeric, stirring for 1 minute to toast the spices.
3. Stir in sweet potatoes, lentils, vegetable broth, and coconut milk. Bring to a boil, then reduce heat to a simmer.
4. Cook for 20–25 minutes, stirring occasionally, until the sweet potatoes are tender and the lentils are fully cooked.
5. Season with salt and pepper. Serve hot, garnished with fresh cilantro.

Lentil and Sweet Potato Curry is a soul-warming dish that’s both healthy and indulgent. Its vibrant flavors and creamy texture make it a fantastic addition to your Saturday dinner lineup.

Lentil and Spinach Enchiladas

Lentil and Spinach Enchiladas bring a Mexican-inspired flair to your Saturday table. These enchiladas are packed with a hearty filling of lentils, spinach, and spices, then smothered in a zesty tomato sauce and baked to perfection. Serve them with guacamole or salsa for a festive and satisfying meal.

Ingredients

• 8 small tortillas
• 1 cup cooked green or brown lentils
• 2 cups fresh spinach, chopped
• 1 onion, finely chopped
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 can (14 oz) enchilada sauce
• 1 cup shredded cheese (optional)
• 1 tablespoon olive oil

Instructions

1. Preheat oven to 375°F (190°C). Lightly grease a baking dish.
2. Heat olive oil in a skillet over medium heat. Sauté onion until softened, about 3 minutes. Add spinach, lentils, cumin, and chili powder, and cook for another 2–3 minutes.
3. Spoon the lentil mixture onto each tortilla, roll tightly, and place seam-side down in the baking dish.
4. Pour enchilada sauce over the rolled tortillas and sprinkle with cheese if desired.
5. Bake for 20–25 minutes until bubbly and slightly golden.
6. Serve warm with your favorite toppings, such as sour cream or avocado slices.

Lentil and Spinach Enchiladas are a fun and flavorful way to enjoy lentils on a Saturday. Packed with spices and creamy goodness, they’re sure to become a weekend favorite for the whole family.

Note: More recipes are coming soon!