Easy recipes to make tonight.

By Melissa Knific

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.

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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.

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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.

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Lentil Burgers

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.

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