28+ Irresistible Summer Lentil Recipes You’ll Want on Repeat

When the weather heats up, our cravings tend to shift toward lighter, fresher meals that don’t weigh us down—but that doesn’t mean we have to skimp on flavor or nutrition.

Enter: lentils, the humble legume that deserves a top spot in your summer recipe rotation.

Whether you’re tossing them into refreshing salads, stuffing them into tacos, or blending them into creamy dips, lentils are a high-protein, fiber-rich ingredient that shines in warm-weather dishes.

They’re affordable, versatile, and pair beautifully with summer staples like tomatoes, cucumbers, mango, grilled veggies, herbs, and citrus.

In this roundup, we’ve compiled 28+ summer lentil recipes that are perfect for everything from backyard BBQs to meal prep lunches, picnics, and breezy weeknight dinners.

Whether you’re vegetarian, vegan, or just looking to eat more plant-based meals, you’ll find tons of inspiration here for seasonal, satisfying eats.

28+ Irresistible Summer Lentil Recipes You’ll Want on Repeat

From chilled soups to hearty wraps, vibrant salads to savory grilled skewers, these 28+ summer lentil recipes prove that lentils are far from boring.

They’re a nutrient-packed, flavor-friendly ingredient that can transform your meals without heating up the kitchen—or your budget.

As you explore these ideas, feel free to mix and match ingredients, play with dressings and herbs, and tailor the dishes to your taste.

With lentils as your base and summer’s freshest produce at your fingertips, the possibilities are endless.

Mediterranean Lentil Salad with Lemon-Herb Vinaigrette

This colorful lentil salad is a celebration of summer flavors—fresh herbs, crunchy vegetables, and zesty lemon all tossed together with protein-packed lentils.

It’s the perfect make-ahead meal for picnics, potlucks, or light weekday lunches.

Ingredients:

• 1 cup green or brown lentils, rinsed
• 1 cucumber, diced
• 1 red bell pepper, diced
• 1/2 red onion, finely chopped
• 1/2 cup cherry tomatoes, halved
• 1/4 cup Kalamata olives, sliced
• 1/4 cup crumbled feta cheese
• 2 tbsp fresh parsley, chopped
• 2 tbsp fresh mint, chopped

For the Lemon-Herb Vinaigrette:

• 1/4 cup olive oil
• 2 tbsp fresh lemon juice
• 1 tsp Dijon mustard
• 1 garlic clove, minced
• Salt and pepper to taste

Instructions:

1. Cook lentils in lightly salted water for about 20–25 minutes until tender but not mushy. Drain and let cool.
2. In a large bowl, combine lentils, cucumber, bell pepper, onion, tomatoes, olives, feta, parsley, and mint.
3. In a small jar or bowl, whisk together olive oil, lemon juice, Dijon mustard, garlic, salt, and pepper.
4. Pour the vinaigrette over the salad and toss to combine. Let it sit for 10–15 minutes before serving to absorb flavors.

This salad is a refreshing, protein-rich dish that satisfies without feeling heavy.

Serve chilled or at room temperature—either way, it’s summer on a plate.

Chilled Coconut Curry Lentil Soup

Light and creamy, this chilled coconut curry lentil soup is a unique twist on traditional lentil dishes.

Served cold, it’s refreshing and bold, with warming spices balanced by the coolness of coconut milk and lime. A perfect no-reheat lunch or starter for hot summer evenings.

Ingredients:

• 1 tbsp olive oil
• 1 small onion, diced
• 2 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 1 tbsp curry powder
• 1 tsp turmeric
• 1 cup red lentils
• 3 cups vegetable broth
• 1 can (13.5 oz) coconut milk
• Juice of 1 lime
• Salt to taste
• Fresh cilantro and lime wedges for garnish

Instructions:

1. In a large pot, heat olive oil over medium heat. Add onion, garlic, and ginger; sauté until softened.
2. Stir in curry powder and turmeric; cook for 1 minute until fragrant.
3. Add red lentils and vegetable broth. Bring to a boil, then reduce to a simmer and cook for 15–20 minutes, until lentils are soft.
4. Stir in coconut milk and lime juice. Blend until smooth using an immersion blender (or cool slightly and blend in batches).
5. Chill soup for at least 2 hours. Serve cold, garnished with cilantro and lime.

This soup turns humble ingredients into an elegant and unexpected summer dish.

It’s creamy yet light, with just the right kick of spice to keep things interesting.

Grilled Vegetable & Lentil Lettuce Wraps

These vibrant lettuce wraps are a summer dream—packed with smoky grilled vegetables, seasoned lentils, and a zesty yogurt sauce.

It’s a hands-on meal that’s fun to eat, super nutritious, and completely customizable based on what’s fresh and seasonal.

Ingredients:

• 1 cup cooked lentils (green or brown)
• 1 zucchini, sliced
• 1 red bell pepper, sliced
• 1 small eggplant, sliced
• 1 tbsp olive oil
• Salt and pepper to taste
• 1 head of butter lettuce or romaine (for wraps)

For the Yogurt Sauce:

• 1/2 cup plain Greek yogurt
• 1 tbsp lemon juice
• 1 tsp garlic powder
• 1 tbsp chopped fresh dill or parsley
• Salt to taste

Instructions:

1. Preheat grill or grill pan. Toss vegetables with olive oil, salt, and pepper. Grill until tender and charred, about 4–5 minutes per side.
2. Warm cooked lentils in a pan with a splash of olive oil and season lightly with salt.
3. Mix all yogurt sauce ingredients in a small bowl until well combined.
4. To assemble, spoon lentils into lettuce leaves, top with grilled veggies, and drizzle with yogurt sauce.

These wraps are fresh, filling, and ideal for outdoor meals.

They keep things light without sacrificing flavor, making them a go-to for summer entertaining or healthy weeknight dinners.

Lentil & Avocado Summer Tacos

A fun and healthy twist on tacos, these lentil and avocado summer tacos bring together the earthy flavors of seasoned lentils with the creaminess of avocado and a crunchy slaw.

It’s a quick and easy meal for taco nights or casual get-togethers, with all the deliciousness of a taco but packed with plant-based protein.

Ingredients:

• 1 cup cooked green or brown lentils
• 1 tbsp olive oil
• 1 tsp cumin
• 1 tsp chili powder
• 1/2 tsp smoked paprika
• Salt and pepper to taste
• 8 small corn tortillas
• 1 ripe avocado, sliced
• 1/2 cup shredded cabbage
• 1/4 cup cilantro, chopped
• 1 lime, cut into wedges

For the Lime Crema:

• 1/2 cup sour cream or Greek yogurt
• 1 tbsp lime juice
• 1 tsp garlic powder
• Salt to taste

Instructions:

1. In a skillet, heat olive oil over medium heat. Add cooked lentils, cumin, chili powder, smoked paprika, salt, and pepper. Stir well and cook for 5–7 minutes until heated through and slightly crisped.
2. While the lentils cook, prepare the lime crema by mixing sour cream, lime juice, garlic powder, and salt in a small bowl.
3. Warm tortillas on a skillet for 1–2 minutes per side.
4. To assemble, spread a small amount of lime crema on each tortilla, add a spoonful of lentils, and top with avocado slices, cabbage, and cilantro.
5. Squeeze fresh lime juice over the tacos and serve immediately.

These tacos are a crowd-pleasing, healthy alternative to traditional tacos, perfect for summer gatherings or a quick weeknight dinner.

The combination of creamy avocado, tangy lime crema, and seasoned lentils is simply irresistible!

Spicy Lentil & Mango Salad

Sweet, tangy mango meets spicy lentils in this vibrant salad that’s perfect for hot summer days.

The combination of flavors and textures makes this salad a real standout, while the lentils provide a hearty base that keeps you satisfied.

Ingredients:

• 1 cup cooked green or brown lentils
• 1 ripe mango, diced
• 1/2 red onion, finely chopped
• 1 red chili, finely chopped (optional for heat)
• 1/2 cup fresh cilantro, chopped
• 1/4 cup roasted peanuts, chopped

For the Dressing:

• 2 tbsp olive oil
• 1 tbsp rice vinegar
• 1 tbsp honey
• 1 tbsp soy sauce
• 1 tsp grated ginger
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the cooked lentils, diced mango, red onion, chili (if using), cilantro, and peanuts.
2. In a small bowl, whisk together olive oil, rice vinegar, honey, soy sauce, ginger, salt, and pepper to make the dressing.
3. Pour the dressing over the salad and toss gently to combine.
4. Chill the salad for at least 30 minutes before serving to let the flavors meld.

This salad is a tropical delight that combines heat, sweetness, and savory goodness in every bite.

It’s a refreshing and unique option for summer parties, barbecues, or as a side dish to grilled meats.

Lentil & Tomato Gazpacho

This chilled soup is a perfect combination of summer tomatoes, crisp vegetables, and the heartiness of lentils. It’s refreshing, nutrient-packed, and ideal for a light meal on hot summer days.

The lentils provide protein and texture, while the tomatoes bring that classic summer freshness.

Ingredients:

• 1 cup cooked lentils (red or green)
• 4 large ripe tomatoes, chopped
• 1 cucumber, peeled and diced
• 1 bell pepper, chopped
• 1 small red onion, chopped
• 2 tbsp olive oil
• 1 tbsp red wine vinegar
• 1 tsp smoked paprika
• Salt and pepper to taste
• Fresh basil leaves for garnish

Instructions:

1. In a blender or food processor, combine the cooked lentils, tomatoes, cucumber, bell pepper, and red onion. Blend until smooth.
2. Add olive oil, red wine vinegar, smoked paprika, salt, and pepper to the mixture and blend again until well combined.
3. Taste and adjust seasoning if needed, then chill the gazpacho in the fridge for at least 1–2 hours.
4. Serve the soup chilled, garnished with fresh basil leaves.

This gazpacho is a refreshing twist on the classic chilled soup, with lentils added to make it more filling.

It’s a great way to cool down on a hot day while still enjoying a nutritious and satisfying dish.

Lentil & Cucumber Feta Salad

This refreshing lentil and cucumber feta salad is perfect for warm summer days when you want something light yet filling.

The crisp cucumbers, creamy feta, and tangy dressing complement the hearty lentils, making it an ideal dish for picnics, BBQs, or as a side to your main meal.

Ingredients:

• 1 cup cooked green or brown lentils
• 1 cucumber, thinly sliced
• 1/2 cup crumbled feta cheese
• 1/4 cup red onion, thinly sliced
• 1/4 cup fresh parsley, chopped
• 1/4 cup Kalamata olives, chopped

For the Dressing:

• 3 tbsp olive oil
• 2 tbsp red wine vinegar
• 1 tsp Dijon mustard
• 1 garlic clove, minced
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the cooked lentils, cucumber, feta, red onion, parsley, and olives.
2. In a small bowl or jar, whisk together olive oil, red wine vinegar, Dijon mustard, garlic, salt, and pepper until well combined.
3. Pour the dressing over the salad and toss gently to combine.
4. Let the salad sit for 10–15 minutes to allow the flavors to meld before serving.

This simple and vibrant salad is the perfect way to cool down during the heat of summer.

It’s light yet filling, and the tangy dressing adds a delightful zing to the dish.

Lentil & Sweet Corn Summer Stir-Fry

Sweet corn and lentils make a great pairing in this quick and easy stir-fry.

The sweet crunch of corn balances out the earthy flavors of lentils, and with the addition of fresh summer vegetables, it’s a healthy and satisfying dish that’s perfect for those busy days when you still want something wholesome.

Ingredients:

• 1 cup cooked lentils (green or brown)
• 1 cup sweet corn kernels (fresh or frozen)
• 1 red bell pepper, diced
• 1 zucchini, diced
• 2 tbsp olive oil
• 1 garlic clove, minced
• 1 tsp ground cumin
• 1 tsp smoked paprika
• Salt and pepper to taste
• 2 tbsp fresh cilantro, chopped
• 1 lime, cut into wedges

Instructions:

1. Heat olive oil in a large skillet or wok over medium heat. Add garlic and sauté for about 1 minute until fragrant.
2. Add red bell pepper and zucchini, and stir-fry for 5-7 minutes until tender.
3. Stir in sweet corn, cooked lentils, cumin, smoked paprika, salt, and pepper. Cook for an additional 3–4 minutes, stirring occasionally.
4. Remove from heat, garnish with fresh cilantro, and serve with lime wedges on the side.

This stir-fry is vibrant, full of fresh ingredients, and an easy way to enjoy lentils.

It’s a great option for a quick weeknight dinner, and the lime adds a nice touch of brightness to the dish.

Lentil & Roasted Vegetable Pita Pockets

These lentil and roasted vegetable pita pockets are the perfect handheld summer meal.

Stuffed with roasted veggies and seasoned lentils, they’re hearty, healthy, and packed with flavor. Add some tangy yogurt sauce for a complete dish that’s both filling and satisfying.

Ingredients:

• 1 cup cooked lentils (red or green)
• 1 eggplant, cubed
• 1 zucchini, sliced
• 1 red bell pepper, chopped
• 1 tbsp olive oil
• 1 tsp dried oregano
• Salt and pepper to taste
• 4 whole wheat pita pockets
• 1/2 cup plain Greek yogurt
• 1 tbsp tahini
• 1 tbsp lemon juice
• 1 garlic clove, minced
• Fresh parsley, chopped (for garnish)

Instructions:

1. Preheat the oven to 400°F (200°C). Toss eggplant, zucchini, and bell pepper with olive oil, oregano, salt, and pepper. Spread the vegetables in a single layer on a baking sheet.
2. Roast vegetables for 20–25 minutes, flipping halfway, until tender and lightly browned.
3. While the vegetables roast, mix yogurt, tahini, lemon juice, and minced garlic in a bowl to make the sauce. Season with salt to taste.
4. Once vegetables are done, let them cool slightly, then combine them with the cooked lentils.
5. Slice pita pockets in half and gently open them. Stuff with the lentil and roasted vegetable mixture, then drizzle with yogurt sauce and garnish with fresh parsley.

These pita pockets are a wonderful combination of roasted vegetables, lentils, and creamy yogurt sauce—all tucked into a portable pita for a perfect meal on the go.

They’re a great lunch or dinner option, packed with nutrients and flavor.

Lentil & Grilled Peach Salad

Grilled peaches add a smoky sweetness to this lentil salad, creating a perfect balance with the savory lentils and fresh greens.

It’s an easy-to-make yet sophisticated salad, ideal for a summer lunch or as a side dish for a BBQ.

Ingredients:

• 1 cup cooked green lentils
• 2 ripe peaches, halved and pitted
• 2 tbsp olive oil, divided
• 1 tsp honey
• Salt and pepper to taste
• 4 cups mixed greens (arugula, spinach, or kale)
• 1/4 cup crumbled goat cheese
• 1/4 cup toasted almonds, chopped
• 1 tbsp fresh mint, chopped

For the Dressing:

• 3 tbsp olive oil
• 1 tbsp balsamic vinegar
• 1 tsp Dijon mustard
• 1 tsp fresh lemon juice
• Salt and pepper to taste

Instructions:

1. Preheat the grill to medium-high heat. Brush the peach halves with 1 tbsp olive oil and season with salt and pepper. Grill for 3–4 minutes per side until charred and tender.
2. While the peaches grill, prepare the dressing by whisking together olive oil, balsamic vinegar, Dijon mustard, lemon juice, salt, and pepper in a small bowl.
3. Once the peaches are grilled, slice them into wedges.
4. In a large bowl, combine the cooked lentils, mixed greens, grilled peaches, goat cheese, and almonds.
5. Drizzle with the dressing, toss gently, and garnish with fresh mint.

This salad is a delightful blend of savory and sweet, with the smoky grilled peaches enhancing the richness of the lentils.

It’s a perfect dish to serve at summer gatherings or enjoy as a light, filling lunch.

Lentil & Chickpea Summer Buddha Bowl

A vibrant and wholesome bowl full of protein-packed lentils and chickpeas, paired with fresh summer veggies and a tangy dressing.

This Buddha bowl is a perfect meal prep option, as it can be made in advance and enjoyed for lunch or dinner throughout the week.

Ingredients:

• 1 cup cooked green lentils
• 1 cup cooked chickpeas (canned or freshly cooked)
• 1 cup cherry tomatoes, halved
• 1 cucumber, sliced
• 1 small red onion, thinly sliced
• 1 avocado, sliced
• 1/4 cup fresh parsley, chopped
• 1 tbsp olive oil
• Salt and pepper to taste

For the Dressing:

• 2 tbsp tahini
• 1 tbsp lemon juice
• 1 tbsp maple syrup
• 1 tsp ground cumin
• 1 tbsp water (to thin out the dressing)
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine cooked lentils, chickpeas, cherry tomatoes, cucumber, red onion, and avocado.
2. Drizzle with olive oil, season with salt and pepper, and toss gently.
3. In a small bowl, whisk together tahini, lemon juice, maple syrup, cumin, water, salt, and pepper until smooth.
4. Drizzle the tahini dressing over the Buddha bowl and garnish with fresh parsley.
5. Serve immediately or store in the fridge for meal prep.

This Buddha bowl is packed with fresh flavors and textures that come together perfectly.

The creamy avocado and tangy tahini dressing bring it all together in a satisfying, nutrient-dense meal.

Lentil & Herb Summer Frittata

This light and fluffy frittata is perfect for brunch or a quick dinner.

The lentils and fresh herbs add substance, while the eggs create a smooth texture, and the seasonal vegetables make it a true celebration of summer flavors.

Ingredients:

• 1/2 cup cooked lentils (green or brown)
• 6 large eggs
• 1/2 cup milk (or dairy-free alternative)
• 1/2 cup cherry tomatoes, halved
• 1/2 cup zucchini, thinly sliced
• 1/4 cup fresh basil, chopped
• 1/4 cup fresh parsley, chopped
• 1/4 cup feta cheese, crumbled
• 1 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a skillet, heat olive oil over medium heat. Add zucchini and sauté for 3–4 minutes until softened.
3. Add cherry tomatoes and cook for an additional 2 minutes, then remove from heat.
4. In a mixing bowl, whisk together eggs, milk, salt, and pepper. Stir in cooked lentils, fresh basil, parsley, and feta.
5. Pour the egg mixture into the skillet with the zucchini and tomatoes. Stir gently to combine.
6. Transfer the skillet to the oven and bake for 20–25 minutes, until the frittata is set and lightly browned on top.
7. Let cool slightly before slicing and serving.

This frittata is a perfect balance of protein, veggies, and herbs, making it a versatile dish that can be enjoyed hot or cold.

It’s great for breakfast, brunch, or even a light summer dinner.

Lentil & Grilled Corn Salsa

This vibrant and zesty salsa is a perfect side dish or topping for grilled meats, tacos, or as a dip for chips.

The combination of sweet grilled corn, lentils, and fresh summer ingredients creates a light, protein-packed snack or appetizer that will brighten up any summer gathering.

Ingredients:

• 1 cup cooked green or brown lentils
• 2 ears of corn, husked
• 1 red bell pepper, finely chopped
• 1/4 cup red onion, finely chopped
• 1 jalapeño, minced (optional for heat)
• 1/4 cup fresh cilantro, chopped
• 1 lime, juiced
• Salt and pepper to taste

Instructions:

1. Preheat the grill to medium-high heat. Grill the corn for 8–10 minutes, turning occasionally, until the kernels are charred and tender.
2. Once cooled, cut the kernels off the cob and transfer to a large bowl.
3. Add the cooked lentils, red bell pepper, red onion, jalapeño (if using), cilantro, and lime juice to the corn.
4. Season with salt and pepper to taste and mix everything well.
5. Serve immediately with tortilla chips or as a topping for tacos or grilled meats.

This salsa is packed with summer flavors, and the lentils add extra texture and protein.

It’s the perfect light and fresh side dish for your summer meals.

Lentil & Zucchini Noodles with Pesto

For a lighter pasta alternative, this dish swaps traditional noodles for zucchini noodles (zoodles) while still delivering the richness of pesto and the heartiness of lentils.

It’s a flavorful, low-carb meal that’s both satisfying and refreshing for hot summer days.

Ingredients:

• 2 medium zucchinis, spiralized into noodles
• 1 cup cooked green lentils
• 1 cup fresh basil leaves
• 1/4 cup pine nuts
• 1/4 cup Parmesan cheese (or nutritional yeast for a vegan option)
• 2 garlic cloves
• 1/2 cup olive oil
• Salt and pepper to taste
• 1 tbsp lemon juice

Instructions:

1. To make the pesto, combine basil, pine nuts, Parmesan, garlic, olive oil, salt, and pepper in a food processor. Blend until smooth, adding more olive oil if needed.
2. Heat a large skillet over medium heat. Add the spiralized zucchini noodles and sauté for 2–3 minutes until just tender, being careful not to overcook.
3. In a large bowl, toss the zucchini noodles with the cooked lentils and pesto until everything is well coated.
4. Add a squeeze of fresh lemon juice, mix again, and serve immediately, garnished with additional Parmesan if desired.

This dish is light yet satisfying, perfect for a low-carb lunch or dinner during the summer months.

The pesto brings a burst of flavor to the zucchini and lentils, making for a delightful combination of textures.

Lentil & Watermelon Salad with Mint and Feta

Watermelon and lentils might seem like an unusual pairing, but this salad is a surprising, refreshing hit.

The sweet watermelon pairs beautifully with the earthy lentils, and the feta adds a creamy, salty contrast. This salad is light, cooling, and packed with vibrant summer flavors.

Ingredients:

• 1 cup cooked red lentils
• 2 cups watermelon, cubed
• 1/4 cup fresh mint, chopped
• 1/4 cup feta cheese, crumbled
• 1 tbsp olive oil
• 1 tbsp red wine vinegar
• 1 tsp honey
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the cooked lentils, watermelon cubes, mint, and feta.
2. In a small bowl, whisk together olive oil, red wine vinegar, honey, salt, and pepper.
3. Drizzle the dressing over the salad and toss gently to combine.
4. Serve immediately, garnished with extra mint if desired.

This salad is a refreshing combination of sweet, savory, and tangy flavors.

The lentils add protein and texture to the watermelon, making it a unique and satisfying summer dish.

Lentil & Roasted Red Pepper Hummus

This lentil-based hummus is a twist on the classic recipe, adding roasted red peppers for a smoky, sweet flavor.

It’s a healthy, creamy dip that pairs perfectly with veggies, pita chips, or as a spread for sandwiches. It’s a great addition to any summer picnic or BBQ.

Ingredients:

• 1 cup cooked red lentils
• 1 roasted red pepper (store-bought or homemade)
• 2 tbsp tahini
• 1 garlic clove
• 1 tbsp lemon juice
• 1/4 cup olive oil
• 1 tsp ground cumin
• Salt and pepper to taste
• Water to adjust consistency

Instructions:

1. In a food processor, combine cooked lentils, roasted red pepper, tahini, garlic, lemon juice, olive oil, cumin, salt, and pepper.
2. Blend until smooth, adding water as needed to reach your desired consistency.
3. Taste and adjust the seasoning if needed.
4. Serve with fresh vegetables, pita chips, or as a spread for sandwiches.

This lentil and roasted red pepper hummus is a creamy, flavorful dip that’s perfect for summer snacking or as an appetizer at gatherings.

It’s a nutritious alternative to traditional hummus, with lentils adding extra protein.

Lentil & Tomato Summer Risotto

This creamy risotto combines lentils and tomatoes for a hearty yet fresh summer dish. The lentils bring protein and fiber, while the tomatoes add a burst of summer sweetness.

This risotto is perfect for a light yet filling meal on warm evenings.

Ingredients:

• 1/2 cup cooked green or brown lentils
• 1 cup Arborio rice
• 2 cups vegetable broth
• 1 cup cherry tomatoes, halved
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 1 tbsp olive oil
• 1/4 cup white wine (optional)
• 1/4 cup Parmesan cheese (optional)
• Salt and pepper to taste
• Fresh basil, chopped (for garnish)

Instructions:

1. In a large skillet, heat olive oil over medium heat. Add the chopped onion and garlic, and sauté until soft and fragrant (about 3–4 minutes).
2. Add the Arborio rice to the skillet and toast for 1–2 minutes, stirring frequently.
3. Pour in the white wine (if using) and cook until absorbed.
4. Slowly add the vegetable broth, one ladle at a time, stirring continuously and allowing the liquid to be absorbed before adding more.
5. After about 15 minutes, when the rice is tender and creamy, stir in the cooked lentils and halved cherry tomatoes. Cook for another 2–3 minutes until the tomatoes soften.
6. Remove from heat and stir in Parmesan (if using), then season with salt and pepper to taste.
7. Garnish with fresh basil before serving.

This lentil and tomato risotto is a rich and satisfying dish that’s comforting yet light enough for summer.

The lentils provide extra heartiness, while the tomatoes keep it fresh and summery.

Lentil & Sweet Potato Summer Tacos

These vibrant and flavorful tacos are filled with spiced lentils, roasted sweet potatoes, and fresh toppings.

They’re a delicious plant-based option that’s perfect for taco night or a casual summer dinner. The combination of sweet and savory flavors will satisfy both veggie lovers and carnivores alike.

Ingredients:

• 1 cup cooked green lentils
• 2 medium sweet potatoes, peeled and diced
• 1 tbsp olive oil
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/2 tsp chili powder
• Salt and pepper to taste
• 8 small corn tortillas
• 1/2 cup red cabbage, shredded
• 1 avocado, sliced
• Fresh cilantro, chopped
• Lime wedges (for serving)

For the Lime Crema:

• 1/4 cup plain Greek yogurt (or dairy-free alternative)
• 1 tbsp lime juice
• 1 tsp garlic powder
• Salt to taste

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the diced sweet potatoes with olive oil, cumin, smoked paprika, chili powder, salt, and pepper. Spread them out on a baking sheet in a single layer.
2. Roast the sweet potatoes for 20–25 minutes, flipping halfway through, until they’re tender and slightly crispy.
3. While the sweet potatoes roast, prepare the lime crema by mixing Greek yogurt, lime juice, garlic powder, and salt in a small bowl.
4. Heat the corn tortillas on a skillet over medium heat for 1–2 minutes per side.
5. To assemble the tacos, spoon a layer of cooked lentils onto each tortilla, top with roasted sweet potatoes, shredded cabbage, avocado slices, and cilantro.
6. Drizzle the lime crema over the top and serve with lime wedges on the side.

These tacos are a flavorful and satisfying meal, full of nutrients from the lentils and sweet potatoes.

The creamy lime crema adds a perfect finishing touch to the dish.

Lentil & Mango Salad with Lime Dressing

This colorful salad combines lentils with the sweetness of fresh mango, making it a bright, refreshing option for warm summer days.

The lime dressing adds a zesty tang, making this dish a great choice for picnics, BBQs, or as a light side dish to complement your main meal.

Ingredients:

• 1 cup cooked green or brown lentils
• 1 large mango, peeled and diced
• 1/2 red bell pepper, chopped
• 1/4 cup red onion, finely chopped
• 1/4 cup fresh cilantro, chopped
• 1 tbsp olive oil
• Salt and pepper to taste

For the Lime Dressing:

• 3 tbsp olive oil
• 2 tbsp fresh lime juice
• 1 tsp honey (optional)
• 1 garlic clove, minced
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the cooked lentils, diced mango, red bell pepper, red onion, and cilantro.
2. In a separate bowl, whisk together olive oil, lime juice, honey (if using), minced garlic, salt, and pepper to make the dressing.
3. Pour the dressing over the salad and toss gently to combine.
4. Let the salad sit for about 10 minutes to allow the flavors to meld before serving.

This lentil and mango salad is a fantastic way to incorporate sweet and savory elements into your summer meals.

The combination of juicy mango and earthy lentils makes for a delightful, nutrient-packed salad.

Lentil & Avocado Summer Wraps

These easy-to-make wraps are a perfect quick lunch or dinner. The creamy avocado pairs perfectly with protein-rich lentils, while the fresh veggies add a crunchy bite.

These wraps are light yet filling, and the tangy dressing brings it all together for a delicious meal.

Ingredients:

• 1 cup cooked green or brown lentils
• 1 avocado, sliced
• 1 cup spinach leaves
• 1/2 cucumber, thinly sliced
• 1/4 cup red bell pepper, thinly sliced
• 1 tbsp olive oil
• Salt and pepper to taste
• 4 large whole wheat wraps or tortillas

For the Dressing:

• 3 tbsp Greek yogurt (or dairy-free alternative)
• 1 tbsp fresh lemon juice
• 1 tsp Dijon mustard
• Salt and pepper to taste

Instructions:

1. In a small bowl, whisk together Greek yogurt, lemon juice, Dijon mustard, salt, and pepper to make the dressing.
2. Lay out the wraps on a flat surface and spread a little of the dressing on each one.
3. Layer the spinach, cooked lentils, avocado slices, cucumber, and red bell pepper on the wraps.
4. Drizzle a little more dressing on top, then roll up the wraps tightly.
5. Slice in half and serve immediately.

These wraps are a great on-the-go meal that’s both nutritious and satisfying.

The creamy avocado and tangy dressing complement the hearty lentils, creating a balanced and fresh meal perfect for the summer months.

Lentil & Cucumber Soup with Dill

This chilled lentil soup is light, cooling, and perfect for hot summer days.

The lentils provide protein and texture, while the fresh cucumber and dill bring a burst of flavor. It’s an easy-to-make dish that can be enjoyed as a refreshing appetizer or a light meal on its own.

Ingredients:

• 1 cup cooked green or brown lentils
• 1 cucumber, peeled and diced
• 1 small onion, chopped
• 2 garlic cloves, minced
• 3 cups vegetable broth
• 1/2 cup plain Greek yogurt (or dairy-free alternative)
• 2 tbsp fresh dill, chopped
• Salt and pepper to taste

Instructions:

1. In a large pot, sauté the onion and garlic in a little olive oil over medium heat until softened (about 5 minutes).
2. Add the vegetable broth, cooked lentils, and diced cucumber to the pot, and bring to a simmer. Let it cook for about 10 minutes to allow the flavors to meld.
3. Remove the soup from heat and let it cool to room temperature, then refrigerate for at least 1 hour to chill.
4. Once chilled, stir in the Greek yogurt and fresh dill. Season with salt and pepper to taste.
5. Serve chilled, garnished with extra dill if desired.

This chilled lentil and cucumber soup is a refreshing, light dish that’s perfect for summer.

It’s easy to prepare ahead of time, making it a great option for meal prep or for serving at a summer gathering.

Lentil & Cucumber Feta Salad

This refreshing and crunchy salad combines lentils with cucumbers, tomatoes, and tangy feta cheese.

The bright lemon vinaigrette ties everything together for a simple yet satisfying summer dish, perfect for picnics, BBQs, or as a side to any grilled protein.

Ingredients:

• 1 cup cooked green or brown lentils
• 1 large cucumber, diced
• 1 cup cherry tomatoes, halved
• 1/4 red onion, finely chopped
• 1/2 cup feta cheese, crumbled
• 2 tbsp fresh parsley, chopped
• Salt and pepper to taste

For the Lemon Vinaigrette:

• 3 tbsp olive oil
• 2 tbsp fresh lemon juice
• 1 tsp Dijon mustard
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the cooked lentils, diced cucumber, cherry tomatoes, red onion, and feta cheese.
2. In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, salt, and pepper to make the vinaigrette.
3. Drizzle the vinaigrette over the salad and toss gently to combine.
4. Garnish with fresh parsley and serve immediately.

This lentil and cucumber salad is light yet hearty, making it an ideal dish for warm weather.

The tangy feta and zesty lemon dressing make it a flavorful, refreshing side dish or a light main course.

Lentil & Grilled Veggie Skewers

These colorful skewers are a great way to enjoy summer veggies alongside protein-packed lentils.

Grilled to perfection, they offer a smoky, savory flavor that’s perfect for outdoor meals. These skewers are also vegetarian, making them a great option for a healthy BBQ or dinner.

Ingredients:

• 1 cup cooked green or brown lentils
• 1 zucchini, cut into chunks
• 1 red bell pepper, cut into chunks
• 1 red onion, cut into chunks
• 1 cup cherry tomatoes
• 1 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp smoked paprika
• Salt and pepper to taste
• Fresh parsley for garnish

For the Marinade:

• 2 tbsp olive oil
• 1 tbsp balsamic vinegar
• 1 tsp garlic powder
• 1/2 tsp dried oregano
• Salt and pepper to taste

Instructions:

1. In a bowl, combine olive oil, balsamic vinegar, garlic powder, oregano, salt, and pepper. Whisk together to create the marinade.
2. Thread the cooked lentils, zucchini, red bell pepper, red onion, and cherry tomatoes onto skewers.
3. Brush the skewers with the marinade and let them sit for 10–15 minutes to absorb the flavors.
4. Preheat the grill to medium-high heat. Grill the skewers for 4–5 minutes per side, until the veggies are tender and lightly charred.
5. Serve the skewers garnished with fresh parsley.

These lentil and grilled veggie skewers are a great addition to any summer cookout.

The smokiness from the grill combined with the fresh veggies and protein-packed lentils makes them a delicious and healthy option for your BBQ.

Lentil & Pesto Pasta Salad

A fresh take on pasta salad, this recipe incorporates lentils for extra protein and texture.

Tossed in a vibrant pesto dressing, it’s a flavorful dish that’s perfect for a light summer lunch or as a side dish at a picnic or BBQ.

Ingredients:

• 1 cup cooked green or brown lentils
• 8 oz whole wheat pasta (or your favorite pasta)
• 1 cup cherry tomatoes, halved
• 1/2 cup fresh basil, chopped
• 1/4 cup Parmesan cheese, grated

For the Pesto Dressing:

• 1 cup fresh basil leaves
• 1/4 cup pine nuts
• 1/4 cup Parmesan cheese
• 2 garlic cloves
• 1/4 cup olive oil
• Salt and pepper to taste

Instructions:

1. Cook the pasta according to package directions. Drain and let it cool.
2. In a food processor, combine basil, pine nuts, Parmesan, garlic, olive oil, salt, and pepper. Blend until smooth to make the pesto dressing.
3. In a large bowl, combine the cooked pasta, lentils, cherry tomatoes, and fresh basil.
4. Pour the pesto dressing over the pasta salad and toss to combine.
5. Garnish with grated Parmesan cheese and serve chilled.

This lentil and pesto pasta salad is a light yet satisfying dish that’s perfect for any summer occasion.

The pesto adds a burst of flavor, and the lentils bring extra heartiness, making it a complete and delicious meal.