27+ Delicious Summer Red Lentil Recipes You’ll Love

As the days grow warmer, our cravings for light, healthy, and satisfying meals grow stronger.

If you’re looking to add a nutritious punch to your summer menu, red lentils are the perfect ingredient to include in your meals.

Packed with protein, fiber, and essential nutrients, red lentils are incredibly versatile and can be transformed into a variety of dishes—from refreshing salads to hearty soups, satisfying wraps, and even tacos!

Whether you’re meal prepping for the week or looking for a new dish to serve at your next summer gathering, these 27+ summer red lentil recipes offer something for every occasion.

So, if you’re ready to take your summer meals to the next level, keep reading for creative, easy-to-make dishes that are both delicious and good for you.

27+ Delicious Summer Red Lentil Recipes You’ll Love

With over 27+ summer red lentil recipes to choose from, it’s clear that red lentils aren’t just a winter staple—they’re a perfect addition to any summer meal.

Their adaptability to both hot and cold dishes, paired with their vibrant color and nutrient-dense profile, make them the perfect summer ingredient.

From zesty salads to warm, comforting soups, and even fresh wraps, there’s a red lentil recipe to satisfy every craving this season.

So, whether you’re enjoying a laid-back evening on the patio or hosting a summer dinner party, you now have a wide variety of red lentil recipes that will delight your guests and nourish your body.

Chilled Red Lentil and Tomato Soup

This light, refreshing soup is perfect for hot summer days.

Packed with protein from red lentils and the bright flavors of ripe tomatoes, lemon, and fresh herbs, this chilled soup is satisfying yet cooling. It’s an ideal make-ahead meal that allows you to beat the heat without compromising on flavor or nutrition.

Ingredients:

• 1 cup red lentils, rinsed
• 1 tbsp olive oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 tsp cumin
• 1/2 tsp smoked paprika
• 4 medium ripe tomatoes, chopped
• 4 cups vegetable broth
• Juice of 1 lemon
• Salt and pepper to taste
• 1/4 cup fresh basil or mint, chopped

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the onion and garlic, and sauté until soft (about 5 minutes).
2. Stir in cumin and paprika, then add chopped tomatoes. Cook for another 5 minutes until the tomatoes break down.
3. Add red lentils and broth. Bring to a boil, then reduce heat and simmer for 20–25 minutes, until lentils are soft.
4. Remove from heat and allow to cool slightly. Blend the soup until smooth using an immersion blender or in batches in a blender.
5. Stir in lemon juice and season with salt and pepper.
6. Chill in the fridge for at least 2 hours. Garnish with fresh herbs before serving.

This soup is a summer staple that feels indulgent while being incredibly healthy.

It’s perfect as a starter or a light lunch, and the leftovers taste even better the next day.

Red Lentil and Cucumber Tabbouleh

This vibrant spin on classic tabbouleh swaps out bulgur for red lentils, making it protein-rich and gluten-free.

Crisp cucumbers, juicy tomatoes, and fresh parsley come together with a bright lemon dressing for a salad that’s as satisfying as it is refreshing.

Ingredients:

• 1 cup red lentils
• 1 cucumber, diced
• 2 tomatoes, diced
• 1/2 red onion, finely chopped
• 1 cup parsley, finely chopped
• 1/4 cup mint leaves, chopped
• Juice of 2 lemons
• 3 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Rinse and cook red lentils in boiling water for 10–12 minutes until just tender but not mushy. Drain and let cool.
2. In a large bowl, combine cucumber, tomatoes, red onion, parsley, and mint.
3. Add cooled lentils to the bowl.
4. In a small bowl, whisk together lemon juice, olive oil, salt, and pepper.
5. Pour dressing over the salad and toss gently to combine.
6. Refrigerate for 30 minutes before serving to allow flavors to meld.

This salad is ideal for picnics, barbecues, or a wholesome lunch.

It’s incredibly hydrating and fresh, making it a go-to when temperatures rise.

Grilled Veggie and Red Lentil Lettuce Wraps

These lettuce wraps are a fun, light alternative to traditional wraps or tacos.

Grilled summer vegetables are paired with smoky spiced red lentils and wrapped in crisp lettuce for a satisfying bite. With its mix of textures and bold flavors, this dish brings a playful twist to healthy summer eating.

Ingredients:

• 1 cup red lentils
• 1 zucchini, sliced
• 1 red bell pepper, sliced
• 1 small red onion, sliced
• 1 tsp smoked paprika
• 1/2 tsp chili powder
• 1 tbsp olive oil
• Salt and pepper to taste
• Butter or romaine lettuce leaves
• Optional toppings: avocado, tahini drizzle, lime wedges

Instructions:

1. Rinse and cook red lentils in water for 10–12 minutes until tender. Drain and season with paprika, chili powder, salt, and pepper.
2. Toss zucchini, bell pepper, and onion in olive oil, salt, and pepper. Grill on medium-high heat for 4–5 minutes per side until charred and tender.
3. Separate lettuce leaves and pat dry.
4. Fill each leaf with a spoonful of lentils and grilled vegetables.
5. Add optional toppings like avocado or a drizzle of tahini.
6. Serve immediately with lime wedges.

These wraps are perfect for alfresco dining or summer parties.

They’re portable, customizable, and full of plant-based goodness that keeps you fueled and fresh all season long.

Summer Red Lentil and Mango Salad

This exotic, sweet-and-savory salad brings together the earthy flavor of red lentils with the juicy sweetness of ripe mango and the tang of lime.

Fresh herbs and a light chili-lime dressing make this a refreshing and satisfying dish for summer lunches, BBQs, or potlucks.

Ingredients:

• 1 cup red lentils
• 1 ripe mango, diced
• 1/2 red bell pepper, diced
• 1/4 cup red onion, finely chopped
• 1/4 cup fresh cilantro, chopped
• 1 small red chili, finely chopped (optional)
• Juice of 2 limes
• 2 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Cook red lentils in boiling water for 10–12 minutes until just tender. Drain and cool completely.
2. In a large bowl, combine the mango, bell pepper, onion, cilantro, and chili.
3. Add the cooled lentils and mix gently.
4. In a small bowl, whisk together lime juice, olive oil, salt, and pepper.
5. Pour dressing over the salad and toss to coat evenly.
6. Chill for at least 30 minutes before serving.

This salad is a celebration of summer produce and bold flavors.

It’s great as a side or a light entrée, and the mango adds a tropical twist that makes it unforgettable.

Lemon-Herb Red Lentil Pasta Salad

This zesty and filling pasta salad replaces heavy cream-based versions with a light lemon-herb vinaigrette and protein-rich red lentils.

Tossed with cherry tomatoes, arugula, and whole grain pasta, it’s the perfect side or main dish for hot summer days.

Ingredients:

• 1 cup red lentils
• 8 oz whole grain or gluten-free pasta
• 1 cup cherry tomatoes, halved
• 1 cup arugula or spinach
• 1/4 cup parsley or basil, chopped
• Juice and zest of 1 lemon
• 3 tbsp olive oil
• Salt and pepper to taste
• Optional: crumbled feta or vegan cheese

Instructions:

1. Cook pasta according to package directions. Drain, rinse under cold water, and set aside.
2. Cook red lentils in boiling water for 10–12 minutes, then drain and cool.
3. In a large bowl, combine pasta, lentils, cherry tomatoes, greens, and herbs.
4. In a small bowl, whisk together lemon juice, zest, olive oil, salt, and pepper.
5. Pour dressing over the pasta salad and toss well.
6. Top with feta or your favorite cheese, if using. Serve cold.

This dish is a vibrant, nutritious alternative to traditional pasta salad.

It’s easily made ahead and holds up beautifully in the fridge, making it perfect for picnics or weekday lunches.

Red Lentil and Corn Fritters with Yogurt Sauce

Crispy on the outside and tender on the inside, these lentil and corn fritters are summer comfort food without the heaviness.

They’re loaded with fresh herbs, sweet corn, and warm spices—paired with a tangy yogurt dipping sauce, they make a fantastic appetizer or light dinner.

Ingredients (Fritters):

• 1 cup red lentils
• 1 cup fresh or frozen corn
• 1/2 onion, finely chopped
• 2 garlic cloves, minced
• 1/4 cup chopped cilantro
• 1 tsp ground cumin
• 1/2 tsp turmeric
• Salt and pepper to taste
• 2 tbsp flour (or chickpea flour for gluten-free)
• Oil for pan-frying

Ingredients (Yogurt Sauce):

• 1/2 cup plain yogurt
• 1 tbsp lemon juice
• 1 tbsp chopped mint
• Salt to taste

Instructions:

1. Soak red lentils in water for 2 hours. Drain and blend coarsely in a food processor (some texture is good).
2. In a bowl, mix lentil paste with corn, onion, garlic, cilantro, cumin, turmeric, salt, pepper, and flour.
3. Heat oil in a pan over medium heat. Drop spoonfuls of the mixture and flatten slightly.
4. Fry 3–4 minutes per side until golden and crisp. Drain on paper towels.
5. Mix yogurt, lemon juice, mint, and salt for the sauce.
6. Serve fritters hot with yogurt sauce on the side.

These fritters are crispy, flavorful, and protein-packed—ideal for casual dinners or party platters.

They also reheat well, making them great for meal prep or leftovers.

Red Lentil and Avocado Summer Tacos

These tacos bring together the earthy richness of red lentils with the creamy smoothness of avocado, creating a light yet satisfying meal.

The lentils are seasoned with cumin, chili, and lime, while the fresh toppings add a burst of flavor and texture. These tacos are perfect for a quick and nutritious summer dinner.

Ingredients:

• 1 cup red lentils
• 8 small corn tortillas
• 1 ripe avocado, sliced
• 1/2 red onion, finely chopped
• 1 tomato, diced
• 1/4 cup cilantro, chopped
• 1 lime, cut into wedges
• 1 tsp cumin
• 1/2 tsp chili powder
• Salt and pepper to taste
• Olive oil for sautéing

Instructions:

1. Rinse and cook red lentils in boiling water for 10–12 minutes, then drain and set aside.
2. Heat olive oil in a pan and sauté the cooked lentils with cumin, chili powder, salt, and pepper for about 5 minutes until they become slightly crispy.
3. Warm the tortillas in a dry skillet.
4. To assemble the tacos, spoon the spiced lentils onto each tortilla, then top with avocado slices, red onion, tomato, and cilantro.
5. Squeeze fresh lime juice over the top before serving.

These tacos are a fresh and vibrant take on summer meals.

They’re light yet filling, with a wonderful balance of flavors and textures, making them ideal for casual weeknight dinners or summer gatherings.

Red Lentil and Sweet Potato Buddha Bowl

A wholesome and nourishing bowl filled with protein-rich red lentils, roasted sweet potatoes, and a variety of fresh veggies.

Drizzled with a creamy tahini dressing, this dish is packed with nutrients and is an easy, customizable meal that’s perfect for any time of the day.

Ingredients:

• 1 cup red lentils
• 2 medium sweet potatoes, peeled and diced
• 1 tbsp olive oil
• 1/2 tsp paprika
• Salt and pepper to taste
• 1 cup spinach or mixed greens
• 1/4 cup cucumber, sliced
• 1/4 cup shredded carrots
• 1/4 cup radishes, thinly sliced

Tahini Dressing:

• 3 tbsp tahini
• 1 tbsp lemon juice
• 1 tbsp olive oil
• 1 tbsp maple syrup
• Salt and pepper to taste
• Water to thin (if needed)

Instructions:

1. Preheat the oven to 400°F (200°C). Toss sweet potato cubes with olive oil, paprika, salt, and pepper. Roast for 25–30 minutes until tender and golden.
2. While the sweet potatoes are roasting, cook the lentils in boiling water for 10–12 minutes, then drain and set aside.
3. For the dressing, whisk together tahini, lemon juice, olive oil, maple syrup, salt, and pepper in a bowl. Add water to reach desired consistency.
4. In bowls, layer roasted sweet potatoes, cooked lentils, spinach, cucumber, shredded carrots, and radishes.
5. Drizzle the tahini dressing over the bowl and serve.

This Buddha bowl is a colorful and nourishing meal that packs a punch of flavor and healthy fats.

It’s perfect for meal prepping as it holds up well in the fridge for a few days, making it a great choice for busy summer weeks.

Spicy Red Lentil and Corn Chili

A summer-friendly chili that’s hearty yet light, this dish combines red lentils with sweet corn, tomatoes, and a mix of spices to create a flavorful, warming bowl of goodness.

Perfect for those cooler summer nights when you’re craving comfort food, but still want something light and satisfying.

Ingredients:

• 1 cup red lentils
• 1 can (15 oz) diced tomatoes
• 1 cup frozen corn (or fresh)
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 tsp cumin
• 1 tsp smoked paprika
• 1/2 tsp chili powder
• 1/2 tsp cayenne pepper (optional for extra heat)
• 3 cups vegetable broth
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. In a large pot, sauté onion and garlic in a little olive oil until soft and fragrant, about 5 minutes.
2. Add the cumin, paprika, chili powder, and cayenne, and cook for another minute to release the spices’ flavors.
3. Add diced tomatoes, corn, lentils, and vegetable broth. Bring to a boil, then reduce heat and simmer for 25–30 minutes until lentils are tender.
4. Season with salt and pepper to taste.
5. Serve hot, garnished with fresh cilantro.

This chili is the perfect balance of spicy, sweet, and savory, and it’s light enough to enjoy in the summer without feeling too heavy.

It’s also easily adaptable—add any of your favorite summer veggies or protein sources for a personalized twist.

Red Lentil and Roasted Vegetable Salad

This vibrant salad combines protein-packed red lentils with roasted vegetables and a zesty lemon dressing.

It’s an ideal dish for a summer barbecue or a light lunch, offering a satisfying and colorful medley of textures and flavors. The roasted veggies add depth and richness, while the lentils provide a solid base to the salad.

Ingredients:

• 1 cup red lentils
• 1 zucchini, diced
• 1 red bell pepper, diced
• 1 small eggplant, diced
• 1 tbsp olive oil
• 1 tsp dried oregano
• Salt and pepper to taste
• 1/4 cup red onion, finely chopped
• 1/4 cup fresh parsley, chopped
• 1/4 cup feta cheese (optional)

Lemon Dressing:

• 3 tbsp olive oil
• Juice of 1 lemon
• 1 tsp Dijon mustard
• 1 clove garlic, minced
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the zucchini, bell pepper, and eggplant with olive oil, oregano, salt, and pepper. Spread on a baking sheet and roast for 20–25 minutes until tender and slightly charred.
2. While the vegetables are roasting, cook the red lentils in boiling water for 10–12 minutes until just tender. Drain and set aside.
3. In a small bowl, whisk together the ingredients for the lemon dressing.
4. In a large bowl, combine the roasted vegetables, cooked lentils, red onion, and parsley. Toss with the lemon dressing.
5. Top with crumbled feta cheese (if using) and serve.

This salad is hearty yet refreshing, with the roasted vegetables adding a rich, smoky flavor to the otherwise light lentils.

It’s perfect as a side or a stand-alone meal for a summer evening.

Red Lentil and Cucumber Gazpacho

A twist on the classic cold Spanish gazpacho, this red lentil version adds protein and heartiness without losing the refreshing, summery quality of the traditional soup.

Blended with cucumber, tomatoes, and a variety of fresh herbs, it’s a chilled, savory option to enjoy on hot days.

Ingredients:

• 1/2 cup red lentils
• 2 cups cucumber, peeled and chopped
• 2 cups ripe tomatoes, chopped
• 1 small onion, chopped
• 1 clove garlic, minced
• 1/4 cup fresh basil or parsley, chopped
• 1 tbsp olive oil
• 2 tbsp red wine vinegar
• 2 cups cold water
• Salt and pepper to taste

Instructions:

1. Cook the red lentils in water for about 10 minutes, then drain and let cool.
2. In a blender or food processor, combine the cooked lentils, cucumber, tomatoes, onion, garlic, basil, olive oil, red wine vinegar, and cold water.
3. Blend until smooth, adding more water if needed to reach your desired consistency.
4. Season with salt and pepper to taste and chill in the fridge for at least 2 hours before serving.
5. Garnish with additional fresh herbs before serving.

This gazpacho is cool and refreshing with a satisfying texture from the lentils.

It’s perfect for hot summer days and can be served as a light starter or even a light meal.

Red Lentil and Coconut Milk Curry

This creamy curry is a rich and fragrant dish made with red lentils, coconut milk, and a mix of bold spices.

It’s a lighter take on a traditional curry, with coconut milk providing the creaminess and the lentils offering a protein-packed base. Serve it with brown rice or naan for a complete meal.

Ingredients:

• 1 cup red lentils
• 1 can (14 oz) coconut milk
• 1 onion, chopped
• 2 cloves garlic, minced
• 1-inch piece ginger, grated
• 1 tsp ground turmeric
• 1 tsp ground cumin
• 1 tsp garam masala
• 1/2 tsp chili powder
• 2 cups vegetable broth
• 1 tbsp olive oil
• Salt to taste
• Fresh cilantro for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion, garlic, and ginger, sautéing until the onion is translucent, about 5 minutes.
2. Stir in the turmeric, cumin, garam masala, and chili powder, and cook for another minute until fragrant.
3. Add the red lentils, coconut milk, and vegetable broth. Bring to a boil, then reduce heat and simmer for 20–25 minutes, until the lentils are tender and the curry has thickened.
4. Season with salt to taste and garnish with fresh cilantro.
5. Serve with brown rice or naan for a hearty, comforting meal.

This curry is rich and creamy with just the right amount of heat from the spices.

It’s perfect for those who enjoy warming, flavorful dishes, and it’s easily made in advance, with the flavors improving as it sits.

Red Lentil and Spinach Stuffed Peppers

These stuffed peppers are filled with a savory mixture of red lentils, spinach, and spices, creating a healthy and flavorful dish.

Baked until tender and topped with a touch of melted cheese, they make for a satisfying main course or a side dish for a summer meal.

Ingredients:

• 1 cup red lentils
• 4 large bell peppers (any color)
• 2 cups fresh spinach, chopped
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 tsp cumin
• 1 tsp paprika
• 1/2 tsp chili powder
• 1/2 cup grated cheese (optional)
• 1 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Cook the red lentils in boiling water for about 10 minutes, then drain and set aside.
3. Cut the tops off the bell peppers and remove the seeds. Lightly drizzle the peppers with olive oil and season with salt and pepper. Place them in a baking dish.
4. In a pan, sauté onion and garlic in olive oil until soft, about 5 minutes. Add cumin, paprika, chili powder, salt, and pepper, and cook for another minute.
5. Stir in the cooked lentils and chopped spinach, cooking for 2–3 minutes until the spinach wilts.
6. Stuff the peppers with the lentil-spinach mixture and top with cheese (if using).
7. Cover the baking dish with foil and bake for 25–30 minutes until the peppers are tender.

These stuffed peppers are a delicious and nutritious way to enjoy the goodness of red lentils.

They make a great centerpiece for a summer dinner or an impressive dish for a dinner party.

Red Lentil and Sweet Corn Patties

These crispy, golden patties combine red lentils with sweet corn and fresh herbs, offering a satisfying meal that’s both light and filling.

Served with a yogurt-based dipping sauce or a tangy salsa, they’re perfect for a summer appetizer or a light main course.

Ingredients:

• 1 cup red lentils
• 1 cup sweet corn (fresh or frozen)
• 1/2 cup breadcrumbs (or chickpea flour for gluten-free)
• 1/4 cup fresh cilantro, chopped
• 1 small onion, finely chopped
• 1 egg (or flax egg for vegan option)
• 1 tsp cumin
• 1/2 tsp chili powder
• Salt and pepper to taste
• Olive oil for frying

Instructions:

1. Cook the red lentils in boiling water for about 10 minutes, then drain and set aside to cool.
2. In a large bowl, combine the cooked lentils, sweet corn, breadcrumbs, cilantro, onion, egg, cumin, chili powder, salt, and pepper. Mix well until everything is evenly combined.
3. Form the mixture into small patties, about 2–3 inches in diameter.
4. Heat olive oil in a pan over medium heat and fry the patties for 3–4 minutes per side, or until golden brown and crispy.
5. Serve with a yogurt dipping sauce or salsa.

These patties are crunchy on the outside and tender on the inside.

They’re perfect for a light lunch or snack, and they pair wonderfully with a refreshing salad.

Red Lentil and Avocado Summer Wraps

These fresh and vibrant wraps are a perfect summer meal. With protein-rich red lentils, creamy avocado, crisp veggies, and a tangy yogurt dressing, these wraps are as healthy as they are delicious.

They make a great lunch or a light dinner on hot days.

Ingredients:

• 1 cup red lentils
• 4 large whole wheat or gluten-free tortillas
• 1 ripe avocado, sliced
• 1 cup cucumber, julienned
• 1 cup shredded carrots
• 1/2 cup red cabbage, thinly sliced
• 1/4 cup fresh cilantro, chopped
• 1/2 cup plain yogurt
• Juice of 1 lime
• 1 tbsp tahini
• Salt and pepper to taste

Instructions:

1. Cook the red lentils in boiling water for about 10 minutes, then drain and set aside to cool.
2. In a small bowl, mix the yogurt, lime juice, tahini, salt, and pepper to create a creamy dressing.
3. Lay the tortillas flat and spread a thin layer of the yogurt dressing on each.
4. Layer each tortilla with a spoonful of cooked red lentils, followed by sliced avocado, cucumber, shredded carrots, red cabbage, and cilantro.
5. Roll up the tortillas tightly and slice them into wraps.

These wraps are a fantastic combination of creamy, crunchy, and savory flavors, making them an ideal choice for a quick and nutritious summer meal.

The cooling yogurt dressing balances the heartiness of the lentils and the richness of the avocado.

Red Lentil and Zucchini Fritters

These crispy, golden fritters are packed with red lentils, zucchini, and fresh herbs, making them a perfect snack or light meal for summer.

They’re great served with a yogurt dip or a fresh salad. The zucchini adds moisture, while the lentils provide protein, making them both healthy and satisfying.

Ingredients:

• 1 cup red lentils
• 1 medium zucchini, grated
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1/4 cup fresh parsley, chopped
• 1/4 cup flour (or chickpea flour for gluten-free)
• 1 egg (or flax egg for vegan)
• 1 tsp ground cumin
• Salt and pepper to taste
• Olive oil for frying

Instructions:

1. Cook the red lentils in boiling water for about 10–12 minutes until tender. Drain and set aside to cool.
2. Grate the zucchini and squeeze out excess moisture using a clean kitchen towel.
3. In a bowl, combine the cooked lentils, grated zucchini, chopped onion, garlic, parsley, flour, egg, cumin, salt, and pepper. Mix well.
4. Heat a little olive oil in a pan over medium heat. Drop spoonfuls of the mixture into the pan and flatten slightly.
5. Fry the fritters for 3–4 minutes per side, until golden brown and crispy.
6. Serve warm with a dollop of yogurt or your favorite dipping sauce.

These fritters are crispy on the outside and tender on the inside, making them the perfect light meal or appetizer.

They can also be enjoyed as a snack or served with a side salad for a complete meal.

Red Lentil and Pineapple Summer Stir-Fry

This tropical-inspired stir-fry combines the sweetness of pineapple with the earthiness of red lentils and fresh veggies.

It’s a quick and vibrant dish that’s perfect for a summer dinner or lunch, packed with bold flavors and textures that make it both satisfying and refreshing.

Ingredients:

• 1 cup red lentils
• 1 cup fresh pineapple, diced
• 1 red bell pepper, sliced
• 1/2 cup snow peas, sliced
• 1 small onion, sliced
• 2 cloves garlic, minced
• 2 tbsp soy sauce or tamari
• 1 tbsp sesame oil
• 1 tbsp rice vinegar
• 1 tsp ginger, grated
• 1 tbsp sesame seeds (optional)

Instructions:

1. Cook the red lentils in boiling water for 10–12 minutes, then drain and set aside.
2. In a large skillet or wok, heat sesame oil over medium heat. Add the onion and garlic, and sauté until fragrant and soft, about 3 minutes.
3. Add the bell pepper, snow peas, and pineapple to the skillet. Stir-fry for another 5–7 minutes until the vegetables are tender-crisp.
4. Add the cooked lentils, soy sauce, rice vinegar, and grated ginger. Stir to combine and heat through for 2–3 minutes.
5. Garnish with sesame seeds and serve hot over rice or quinoa.

This stir-fry is a delightful balance of sweet and savory flavors, with the pineapple providing a refreshing burst of sweetness.

It’s a light but filling dish that’s perfect for hot summer days.

Red Lentil and Cucumber Raita

A cool, refreshing side dish that pairs perfectly with spicy meals, this red lentil and cucumber raita combines the creamy texture of yogurt with the earthiness of red lentils and the crunch of cucumber.

It’s a great accompaniment to any summer Indian or Middle Eastern-inspired dishes.

Ingredients:

• 1 cup red lentils
• 1 cup plain yogurt (or dairy-free yogurt for vegan)
• 1 cucumber, grated
• 1/4 cup fresh cilantro, chopped
• 1 tbsp fresh mint, chopped
• 1/2 tsp ground cumin
• 1/4 tsp ground coriander
• Salt and pepper to taste
• 1 tbsp lemon juice

Instructions:

1. Cook the red lentils in boiling water for 10 minutes until soft, then drain and set aside to cool.
2. Grate the cucumber and squeeze out excess moisture using a clean kitchen towel.
3. In a bowl, combine the cooked lentils, yogurt, grated cucumber, cilantro, mint, cumin, coriander, salt, and pepper.
4. Stir in the lemon juice and mix well to combine.
5. Chill the raita in the fridge for at least 30 minutes before serving.

This raita is incredibly cooling and soothing, making it the perfect side dish for summer barbecues, curries, or spicy food.

It’s light yet rich, with the yogurt and cucumber pairing beautifully with the red lentils.

Red Lentil and Mango Salad

This refreshing salad combines sweet mango with the earthy richness of red lentils, creating a delightful balance of flavors.

It’s a light, nutrient-packed dish that’s perfect for summer gatherings or a quick lunch. The addition of cilantro, lime, and a light dressing gives it a zesty, tropical flair.

Ingredients:

• 1 cup red lentils
• 2 ripe mangoes, diced
• 1 small cucumber, diced
• 1/2 red onion, finely chopped
• 1/4 cup fresh cilantro, chopped
• Juice of 2 limes
• 2 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Cook the red lentils in boiling water for about 10 minutes, then drain and set aside to cool.
2. In a large bowl, combine the cooked lentils, diced mangoes, cucumber, red onion, and cilantro.
3. In a small bowl, whisk together lime juice, olive oil, salt, and pepper.
4. Drizzle the dressing over the salad and toss gently to combine.
5. Serve immediately or refrigerate for an hour to allow the flavors to meld.

This salad is bright, colorful, and full of vibrant flavors that are perfect for a summer picnic or light lunch.

It’s refreshing and nutrient-packed with the sweetness of mango balancing the earthy taste of lentils.

Red Lentil and Tomato Summer Soup

This hearty yet light summer soup combines red lentils with fresh tomatoes, making it a great meal for cooler summer evenings.

It’s packed with flavor from garlic, cumin, and fresh herbs, making it the perfect blend of comfort and freshness.

Ingredients:

• 1 cup red lentils
• 4 large ripe tomatoes, chopped
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tsp cumin
• 1 tsp ground coriander
• 4 cups vegetable broth
• 2 tbsp olive oil
• Salt and pepper to taste
• Fresh basil or parsley for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add onion and garlic, cooking until softened, about 5 minutes.
2. Stir in cumin and ground coriander, cooking for another minute until fragrant.
3. Add the chopped tomatoes, red lentils, and vegetable broth. Bring to a boil, then reduce to a simmer. Cook for 20–25 minutes, until the lentils are tender and the soup has thickened.
4. Season with salt and pepper to taste.
5. Garnish with fresh basil or parsley before serving.

This soup is light yet satisfying, and the spices give it a comforting depth of flavor while still being refreshing for summer.

It’s perfect when served with crusty bread or as a side to a summer meal.

Red Lentil and Carrot Summer Risotto

This creamy, comforting risotto features red lentils paired with carrots and a touch of lemon for a bright summer twist.

It’s a healthy take on the classic risotto, providing the richness of a creamy dish without the heavy calories, and is sure to satisfy any comfort-food cravings.

Ingredients:

• 1 cup red lentils
• 2 large carrots, peeled and grated
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 cup vegetable broth
• 1/2 cup white wine (optional)
• 1/4 cup grated Parmesan cheese (optional)
• 2 tbsp olive oil
• 1 tbsp lemon juice
• Salt and pepper to taste

Instructions:

1. Cook the red lentils in boiling water for about 10 minutes, then drain and set aside.
2. In a large pan, heat olive oil over medium heat. Add onion and garlic, cooking until softened, about 5 minutes.
3. Add the grated carrots to the pan and sauté for another 3–4 minutes until tender.
4. Stir in the cooked lentils, vegetable broth, and white wine (if using). Simmer until the mixture becomes creamy and the liquid has absorbed, about 10 minutes.
5. Stir in lemon juice and Parmesan (if using) and season with salt and pepper to taste.
6. Serve immediately, garnished with additional Parmesan or fresh herbs if desired.

This risotto is both comforting and fresh, with the red lentils providing heartiness and the carrots offering a natural sweetness.

It’s a great way to enjoy a classic dish in a lighter form, perfect for a summer evening.

Red Lentil and Avocado Tacos

These delicious, plant-based tacos are perfect for a quick and easy summer dinner.

The combination of creamy avocado, spicy red lentils, and fresh toppings creates a vibrant, satisfying meal that’s packed with protein and healthy fats. Serve with your favorite salsa for an extra kick.

Ingredients:

• 1 cup red lentils
• 1 tbsp olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tsp cumin
• 1/2 tsp chili powder
• 1/2 tsp smoked paprika
• Salt and pepper to taste
• 1/2 cup vegetable broth
• 8 small corn or flour tortillas
• 2 ripe avocados, sliced
• 1/4 cup fresh cilantro, chopped
• Lime wedges for serving
• Salsa (optional)

Instructions:

1. Cook the red lentils in boiling water for about 10 minutes, then drain and set aside.
2. In a skillet, heat olive oil over medium heat. Add onion and garlic, cooking until softened, about 5 minutes.
3. Add the cumin, chili powder, smoked paprika, salt, and pepper to the skillet, stirring for a minute until fragrant.
4. Stir in the cooked lentils and vegetable broth, and cook for 5–7 minutes until the lentils are heated through and slightly thickened.
5. Warm the tortillas in a dry skillet or microwave.
6. Assemble the tacos by spooning the lentil mixture onto each tortilla, then topping with avocado slices, cilantro, and a squeeze of lime juice. Add salsa if desired.
7. Serve immediately.

These tacos are a perfect mix of creamy, spicy, and tangy, offering a healthy and flavorful option for Taco Tuesday or any summer meal.

They are easy to prepare and versatile, making them a great go-to for a quick dinner.

Red Lentil and Cabbage Summer Slaw

This vibrant slaw brings together the crunchiness of cabbage with the richness of red lentils, creating a fresh and hearty salad that works great as a side dish for barbecues, picnics, or grilled meats.

The creamy dressing ties it all together, making it a refreshing and satisfying summer treat.

Ingredients:

• 1 cup red lentils
• 3 cups cabbage, finely shredded
• 1 carrot, julienned
• 1/2 red onion, thinly sliced
• 1/4 cup fresh cilantro, chopped

Dressing:

• 1/4 cup plain yogurt (or dairy-free alternative)
• 2 tbsp olive oil
• 1 tbsp apple cider vinegar
• 1 tsp honey or maple syrup
• Salt and pepper to taste

Instructions:

1. Cook the red lentils in boiling water for about 10–12 minutes, then drain and let cool.
2. In a large bowl, combine the cooked lentils, shredded cabbage, carrot, red onion, and cilantro.
3. In a separate small bowl, whisk together the yogurt, olive oil, apple cider vinegar, honey (or maple syrup), salt, and pepper to make the dressing.
4. Pour the dressing over the slaw mixture and toss to combine.
5. Chill the slaw in the fridge for at least 30 minutes before serving to allow the flavors to meld.

This slaw is crunchy, creamy, and tangy with a nice balance of textures.

It’s a great side dish that can be served with burgers, grilled vegetables, or as part of a summer buffet.

Red Lentil and Roasted Beet Salad

This earthy and colorful salad combines the sweetness of roasted beets with the mild, nutty flavor of red lentils, topped with a tangy lemon dressing.

It’s perfect for a summer lunch or as a side dish for your next barbecue. The addition of feta or goat cheese can provide a creamy contrast to the earthy flavors.

Ingredients:

• 1 cup red lentils
• 3 medium beets, peeled and cut into cubes
• 2 tbsp olive oil
• 1 tbsp balsamic vinegar
• Salt and pepper to taste
• 1/4 cup feta cheese, crumbled (optional)
• 1/4 cup fresh parsley, chopped

Lemon Dressing:

• 3 tbsp olive oil
• Juice of 1 lemon
• 1 tsp Dijon mustard
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the beet cubes with olive oil, balsamic vinegar, salt, and pepper, and spread them on a baking sheet. Roast for 25–30 minutes, until tender and slightly caramelized.
2. Cook the red lentils in boiling water for about 10 minutes, then drain and let cool.
3. In a small bowl, whisk together the lemon dressing ingredients.
4. In a large bowl, combine the cooked lentils, roasted beets, and parsley. Drizzle with the lemon dressing and toss to combine.
5. Top with crumbled feta cheese (if using) and serve immediately or refrigerate until ready to serve.

This salad is full of color and flavor, with the earthy sweetness of the beets complementing the hearty lentils.

It’s a perfect summer dish that’s both nutritious and satisfying.