Four Ways to Cook with Lentils
Easy recipes to make tonight.
Get ready to love lentils with our favorite recipes—perfect for light summer meals. Go veggie for dinner tonight!
Red Lentil Dip
In a saucepan, cook 1 small diced onion in oil for 2 minutes. Stir in 1 1/2 tsp curry powder and 1/2 tsp ground cumin; cook 2 minutes. Add 1 1/3 cups dried red lentils, 1 1/2 cups water and 1/2 tsp salt. Bring to a boil; cover, reduce heat and simmer until tender, about 20 minutes. Puree with 1/3 cup Greek yogurt and 2 tbsp tomato paste. Stir in 2 tbsp chopped cilantro; season with salt and pepper and drizzle with olive oil. Serve with pita chips. Serves 10.
Lentil, Barley and Cherry Salad
Combine 1 cup dried French green lentils with 2 1/2 cups water. Bring to a boil; reduce heat, cover and simmer until tender, about 25 minutes. Drain and rinse; toss with 2 cups cooked barley, 1/2 lb fresh cherries, pitted and halved, and 1/2 cup each crumbled feta and fresh basil leaves, chopped. Whisk 3 tbsp lemon juice, 2 tsp honey, 1 tsp mustard and 3/4 tsp salt. Whisk in 1/4 cup olive oil and add dressing to barley mixture with 1/2 tsp salt and a pinch of black pepper. Serves 6.
Lentil and Spinach Burritos
Bring 1 cup dried black beluga lentils, 2 1/4 cups water and 2/3 cup medium salsa to a boil. Reduce heat and simmer until tender, 30 to 45 minutes. Drain; season with 1/2 tsp salt. Divide among 6 large flour tortillas and top each with 1/4 cup shredded Mexican blend cheese, 1/3 cup hot cooked brown or white rice and 1/2 cup shredded baby spinach. Fold up and bake at 400° for 15 minutes. Serve with salsa and sour cream. Serves 6.
Boil 1 cup dried brown lentils in 4 cups salted water until tender, 30 to 45 minutes. Drain and mash lentils. Stir in 3/4 cup plain bread crumbs, 3 finely chopped scallions, 2 beaten eggs, 1/4 cup grated Parmesan, 1 tsp garlic salt and 1/2 tsp pepper. Shape into 4 patties and fry in oil for 8 minutes, flipping once. Blend 1/4 cup sun-dried tomato pesto and 2 tbsp mayonnaise. Serve burgers open-faced on English muffins, topped with sun-dried tomato mayonnaise and chopped scallions. Serves 4.