14 Nutritious and Satisfying Green Lentil Recipe Ideas

Green lentils pack incredible nutrition and hearty flavor into every bite. These protein-rich legumes transform simple ingredients into satisfying meals that fuel your body.

From comforting soups to creative tacos, these recipes prove that healthy eating never has to be boring or bland.

01. Bright Lemon Kale Lentils

Tender green lentils paired with fresh kale and bright lemon flavors. This nutrient-packed side dish delivers protein, iron, and vitamins in every spoonful.

Ingredients: 1 cup dried green lentils, 4 cups chicken or vegetable broth, 4 cups fresh kale (chopped), 2 lemons (juiced), 3 cloves garlic (minced), 2 tablespoons olive oil, 1 medium onion (diced), salt and pepper to taste.

How To Make Bright Lemon Kale Lentils

1. Rinse lentils under cold water and pick through them to remove any debris or stones. Heat olive oil in a large pot over medium heat, then sauté diced onion until softened and translucent, about 5 minutes.

2. Add minced garlic and cook for another minute until fragrant. Pour in the lentils and broth, bringing the mixture to a boil before reducing heat to low and simmering covered for 20-25 minutes until lentils are tender but still hold their shape.

3. Stir in chopped kale and cook for 3-4 minutes until wilted and bright green. Remove from heat, add fresh lemon juice, and season generously with salt and pepper before serving warm as a perfect side dish.

02. Traditional Moroccan Harira

This authentic Moroccan soup combines lentils, tomatoes, and warming spices. Perfect for breaking fasts or enjoying as a hearty dinner with crusty bread.

Ingredients: 1 cup green lentils, 1 can diced tomatoes, 6 cups beef or vegetable broth, 1 large onion (chopped), 3 celery stalks (diced), 1/2 cup fresh cilantro (chopped), 1/2 cup fresh parsley (chopped), 2 teaspoons ground cinnamon, 1 teaspoon ground ginger, 2 tablespoons olive oil, salt and pepper to taste.

How To Make Traditional Moroccan Harira

1. Heat olive oil in a large pot over medium heat and sauté chopped onion and diced celery until vegetables are softened, about 6-8 minutes. The vegetables should be fragrant and lightly golden.

2. Add cinnamon and ginger, stirring constantly for 30 seconds until the spices become aromatic. Pour in diced tomatoes with their juice and cook for 5 minutes, allowing the mixture to thicken slightly.

3. Add rinsed lentils and broth, bringing to a boil before reducing heat to low. Simmer covered for 35-40 minutes until lentils are completely tender and the soup has a rich, hearty consistency.

4. Stir in fresh cilantro and parsley during the last 5 minutes of cooking. Season with salt and pepper, then serve hot with lemon wedges and warm bread for an authentic experience.

03. Hearty Moroccan Vegetable Stew

Aromatic spices transform seasonal vegetables and lentils into pure comfort food. This versatile stew works perfectly for meal prep or feeding a crowd.

Ingredients: 1 cup green lentils, 2 cups butternut squash (cubed), 1 large eggplant (diced), 2 zucchini (sliced), 1 can diced tomatoes, 3 cups vegetable broth, 2 teaspoons ground cumin, 1 teaspoon ground coriander, 1 teaspoon paprika, 3 tablespoons olive oil, 1 large onion (chopped).

How To Make Hearty Moroccan Vegetable Stew

1. Heat olive oil in a large Dutch oven over medium-high heat. Add chopped onion and cook until golden and softened, about 5 minutes. The onion should be fragrant and slightly caramelized around the edges.

2. Stir in cumin, coriander, and paprika, cooking for 1 minute until the spices are toasted and aromatic. Add diced eggplant and butternut squash, stirring to coat vegetables with the spiced oil mixture.

3. Pour in diced tomatoes, vegetable broth, and rinsed lentils. Bring the mixture to a rolling boil, then reduce heat to low and simmer covered for 25 minutes until lentils are nearly tender.

4. Add sliced zucchini and continue cooking uncovered for 10-15 minutes until all vegetables are fork-tender and the stew has thickened. Season with salt and pepper before serving over rice or with warm flatbread.

04. Spiced Lentil Taco Filling

These plant-based tacos pack serious flavor with homemade spice blends and hearty lentils. Perfect for Meatless Monday or anyone craving delicious Mexican-inspired food.

Ingredients: 1 cup green lentils, 2 cups vegetable broth, 2 teaspoons ancho chile powder, 1 teaspoon ground cumin, 1 teaspoon ground coriander, 1 teaspoon smoked paprika, 2 tablespoons olive oil, 1 medium onion (diced), 3 cloves garlic (minced), corn tortillas for serving.

How To Make Spiced Lentil Taco Filling

1. Rinse lentils thoroughly and set aside. Heat olive oil in a large skillet over medium heat, then add diced onion and cook until softened and lightly golden, about 6 minutes.

2. Add minced garlic, ancho chile powder, cumin, coriander, and smoked paprika to the pan. Stir constantly for 1 minute until the spices are fragrant and well combined with the onion mixture.

3. Pour in lentils and vegetable broth, bringing to a boil before reducing heat to low. Cover and simmer for 20-25 minutes until lentils are tender and most liquid has been absorbed.

4. Remove lid and cook for 5 more minutes, stirring occasionally, until any remaining liquid evaporates and lentils have a slightly chunky texture. Taste and adjust seasonings before serving in warm tortillas with your favorite taco toppings.

05. Indian Green Lentil Crepes

Crispy, protein-packed crepes made entirely from green lentils and spices. This South Indian specialty makes an excellent breakfast or light dinner option.

Ingredients: 2 cups green lentils (soaked overnight), 1 teaspoon salt, 1/2 teaspoon turmeric powder, 2 green chilies (chopped), 1 inch fresh ginger (grated), 1/4 cup fresh cilantro (chopped), 1 medium onion (finely diced), oil for cooking.

How To Make Indian Green Lentil Crepes

1. Drain soaked lentils and blend them with 1/2 cup water until you achieve a smooth, thick batter consistency. The mixture should be pourable but not too thin, similar to pancake batter.

2. Transfer batter to a bowl and stir in salt, turmeric, chopped green chilies, grated ginger, cilantro, and diced onion. Mix thoroughly and let the batter rest for 15 minutes to develop flavors.

3. Heat a non-stick pan or cast iron skillet over medium heat and lightly oil the surface. Pour 1/4 cup of batter into the center and quickly spread it in a circular motion to form a thin crepe.

4. Cook for 2-3 minutes until the bottom is golden brown and crispy, then drizzle a little oil around the edges. Flip carefully and cook for another 1-2 minutes until both sides are golden and crispy.

5. Serve immediately while hot with coconut chutney or your favorite dipping sauce. These crepes are best enjoyed fresh and warm from the pan.

06. Rich Lentil Pasta Sauce

This hearty plant-based sauce rivals any meat version with deep, savory flavors. Serve over your favorite pasta for a satisfying and nutritious dinner everyone will love.

Ingredients: 1 cup green lentils, 1 jar marinara sauce, 2 cups vegetable broth, 1 large onion (diced), 3 carrots (finely diced), 3 celery stalks (diced), 4 cloves garlic (minced), 2 tablespoons olive oil, 2 teaspoons dried oregano, 1 teaspoon dried basil, salt and pepper to taste.

How To Make Rich Lentil Pasta Sauce

1. Heat olive oil in a large saucepan over medium heat. Add diced onion, carrots, and celery, cooking for 8-10 minutes until vegetables are softened and lightly caramelized. This creates the flavor base for your sauce.

2. Stir in minced garlic, oregano, and basil, cooking for 1 minute until fragrant. Add rinsed lentils, marinara sauce, and vegetable broth, stirring to combine all ingredients thoroughly.

3. Bring the mixture to a boil, then reduce heat to low and simmer covered for 25-30 minutes until lentils are completely tender and breaking down slightly to thicken the sauce.

4. Remove lid and continue cooking for 10 minutes, stirring occasionally, until the sauce reaches your desired consistency. Season with salt and pepper, then serve over cooked pasta with fresh herbs if desired.

07. Middle Eastern Lentils and Rice

Comfort food at its finest with tender lentils, fluffy rice, and crispy caramelized onions. This simple five-ingredient dish proves that basic pantry staples can create something truly special.

Ingredients: 1 cup green lentils, 1 cup basmati rice, 3 large onions (sliced thin), 4 cups vegetable broth, 1/4 cup olive oil, salt and pepper to taste, plain yogurt for serving (optional).

How To Make Middle Eastern Lentils and Rice

1. Heat olive oil in a large skillet over medium-low heat. Add thinly sliced onions and cook slowly for 20-25 minutes, stirring occasionally, until they turn deep golden brown and caramelized. This step is crucial for developing rich flavor.

2. While onions cook, rinse lentils and place them in a medium saucepan with 3 cups of broth. Bring to a boil, then reduce heat and simmer for 15 minutes until lentils are just tender but still hold their shape.

3. Add rice to the lentils along with remaining broth and half of the caramelized onions. Bring to a boil, then reduce heat to low, cover, and cook for 18-20 minutes until rice is tender and liquid is absorbed.

4. Let stand covered for 5 minutes, then fluff with a fork and season with salt and pepper. Serve topped with remaining caramelized onions and a dollop of yogurt if desired.

08. Zesty Lebanese Lentil Soup

Bright lemon juice and warming spices make this soup absolutely irresistible. Simple ingredients come together to create a bowl of pure comfort that’s perfect for any season.

Ingredients: 1 cup green lentils, 6 cups vegetable broth, 1/4 cup fresh lemon juice, 1 large onion (chopped), 3 cloves garlic (minced), 2 teaspoons ground cumin, 1 teaspoon turmeric, 3 tablespoons olive oil, salt and pepper to taste, fresh parsley for garnish.

How To Make Zesty Lebanese Lentil Soup

1. Heat olive oil in a large pot over medium heat and sauté chopped onion until golden and softened, about 6 minutes. Add minced garlic, cumin, and turmeric, stirring constantly for 1 minute until spices are fragrant.

2. Add rinsed lentils and vegetable broth to the pot, bringing mixture to a rolling boil. Reduce heat to low and simmer partially covered for 25-30 minutes until lentils are completely tender and starting to break down.

3. For a smoother texture, use an immersion blender to partially puree the soup, leaving some whole lentils for texture. Alternatively, transfer half the soup to a regular blender and blend until smooth, then return to pot.

4. Stir in fresh lemon juice and season generously with salt and pepper. The lemon brightens all the flavors beautifully. Serve hot garnished with fresh chopped parsley and additional lemon wedges on the side.

09. Savory Lentil Loaf

This protein-packed vegetarian main dish has amazing texture and rich, satisfying flavors. Slice and serve with gravy or your favorite sides for a complete comfort food dinner.

Ingredients: 2 cups cooked green lentils, 1 cup breadcrumbs, 1 large onion (finely chopped), 2 eggs, 1/2 cup walnuts (chopped), 2 tablespoons soy sauce, 2 tablespoons olive oil, 2 teaspoons dried thyme, 1 teaspoon garlic powder, salt and pepper to taste.

How To Make Savory Lentil Loaf

1. Preheat your oven to 375°F and grease a standard loaf pan. Heat olive oil in a large skillet over medium heat, then sauté finely chopped onion until very soft and lightly golden, about 8-10 minutes.

2. In a large bowl, mash cooked lentils with a fork or potato masher until about half are broken down but some whole lentils remain for texture. This creates the perfect consistency for slicing later.

3. Add sautéed onions, breadcrumbs, beaten eggs, chopped walnuts, soy sauce, thyme, and garlic powder to the mashed lentils. Mix thoroughly until all ingredients are well combined and mixture holds together when pressed.

4. Press mixture firmly into the prepared loaf pan, smoothing the top with a spatula. Bake for 45-50 minutes until the top is golden brown and the loaf feels firm when lightly pressed.

5. Let cool in the pan for 10 minutes before carefully turning out onto a serving platter. Slice with a sharp knife and serve warm with your favorite accompaniments.

10. Assyrian-Style Lentils and Rice

Simple yet incredibly satisfying, this traditional dish combines tender lentils with perfectly cooked rice. The flavors develop beautifully as ingredients meld together during cooking.

Ingredients: 1 cup green lentils, 1 cup long-grain white rice, 4 cups chicken or vegetable broth, 1 large onion (diced), 3 tablespoons olive oil, 2 bay leaves, 1 teaspoon ground allspice, salt and pepper to taste.

How To Make Assyrian-Style Lentils and Rice

1. Heat olive oil in a large, heavy-bottomed pot over medium heat. Add diced onion and cook until softened and lightly golden, about 6-7 minutes, stirring occasionally to prevent burning.

2. Add rinsed lentils, bay leaves, and allspice to the pot, stirring to coat lentils with the aromatic oil and onion mixture. Cook for 2 minutes to toast the spices and develop deeper flavors.

3. Pour in broth and bring to a boil, then reduce heat to low and simmer covered for 15 minutes until lentils are almost tender but still have a slight bite to them.

4. Stir in rice and return to a boil, then reduce heat to very low and cover tightly. Cook for 20 minutes without lifting the lid, allowing rice to steam and absorb all the flavorful liquid.

5. Remove from heat and let stand covered for 10 minutes. Remove bay leaves, fluff with a fork, and season with salt and pepper before serving. This dish is even better the next day.

11. Mediterranean Lentil and Pepper Salad

Fresh, colorful, and perfect for meal prep, this protein-rich salad travels well and tastes even better after marinating. Roasted red peppers add sweetness and vibrant color to every bite.

Ingredients: 2 cups cooked green lentils, 1 jar roasted red peppers (sliced), 1/2 red onion (thinly sliced), 1/2 cup kalamata olives (pitted), 1/4 cup olive oil, 3 tablespoons red wine vinegar, 2 tablespoons fresh lemon juice, 1/4 cup fresh parsley (chopped), 1/4 cup crumbled feta cheese.

How To Make Mediterranean Lentil and Pepper Salad

1. Cook lentils in salted water until tender but still firm, about 20-25 minutes. Drain thoroughly and rinse with cool water to stop the cooking process, then drain again completely to prevent a watery salad.

2. In a large bowl, whisk together olive oil, red wine vinegar, and fresh lemon juice until well combined. This bright dressing will penetrate the lentils and vegetables beautifully as they marinate.

3. Add cooled lentils, sliced roasted red peppers, thinly sliced red onion, and kalamata olives to the dressing. Toss gently but thoroughly to ensure all ingredients are well coated with the tangy dressing.

4. Stir in fresh chopped parsley and crumbled feta cheese just before serving. Let the salad sit for at least 30 minutes at room temperature to allow flavors to meld, or refrigerate for up to 3 days for even better flavor development.

12. Syrian Lentil and Spinach Soup

This warming, nutritious soup feels like a comforting hug in a bowl. Fresh lemon juice and cumin transform simple ingredients into something truly special and satisfying.

Ingredients: 1 cup green lentils, 6 cups vegetable broth, 4 cups fresh spinach (chopped), 1/4 cup fresh lemon juice, 1 large onion (chopped), 3 cloves garlic (minced), 2 teaspoons ground cumin, 3 tablespoons olive oil, salt and pepper to taste.

How To Make Syrian Lentil and Spinach Soup

1. Heat olive oil in a large pot over medium heat and sauté chopped onion until softened and translucent, about 5-6 minutes. Add minced garlic and cook for another minute until fragrant and lightly golden.

2. Add rinsed lentils and vegetable broth to the pot, bringing mixture to a rolling boil. Reduce heat to low and simmer partially covered for 25-30 minutes until lentils are completely tender and starting to break apart.

3. Stir in chopped spinach and cook for 2-3 minutes until wilted and bright green. The spinach will cook quickly, so don’t overcook it or it will lose its vibrant color and fresh flavor.

4. Remove from heat and stir in fresh lemon juice and ground cumin. Start with 1 teaspoon of cumin and add more to taste – it really makes the flavors pop. Season with salt and pepper before serving hot with crusty bread.

13. Aromatic Lentil Quinoa Curry

Bold spices and creamy coconut milk create an incredibly flavorful curry that’s completely customizable. This protein-packed dish adapts easily to your spice tolerance and available vegetables.

Ingredients: 1 cup green lentils, 1/2 cup quinoa, 1 can coconut milk, 2 cups vegetable broth, 1 onion (diced), 2 bell peppers (chopped), 2 tablespoons curry powder, 1 tablespoon fresh ginger (grated), 3 cloves garlic (minced), 2 tablespoons coconut oil, 1 teaspoon red pepper flakes.

How To Make Aromatic Lentil Quinoa Curry

1. Heat coconut oil in a large pot over medium heat. Add diced onion and chopped bell peppers, cooking for 6-8 minutes until vegetables are softened and lightly caramelized around the edges.

2. Stir in minced garlic, grated ginger, curry powder, and red pepper flakes, cooking for 1-2 minutes until spices are fragrant and well combined with the vegetables. This step is crucial for developing deep flavor.

3. Add rinsed lentils, quinoa, coconut milk, and vegetable broth to the pot. Bring to a boil, then reduce heat to low and simmer covered for 25-30 minutes until both lentils and quinoa are tender.

4. Stir occasionally during cooking to prevent sticking, and add more broth if needed to maintain a creamy consistency. Taste and adjust spices, salt, and heat level before serving over rice or with naan bread.

14. Easy Pressure Cooker Lentil Soup

Rich, textured soup that’s surprisingly quick to make using modern kitchen technology. Butternut squash and warming spices create layers of flavor that taste like they’ve simmered all day.

Ingredients: 1 cup green lentils, 2 cups butternut squash (cubed), 1 onion (chopped), 2 carrots (diced), 2 celery stalks (diced), 4 cups vegetable broth, 2 cups fresh kale (chopped), 2 tablespoons lemon juice, 2 teaspoons ground cumin, 1 teaspoon smoked paprika, 2 tablespoons olive oil.

How To Make Easy Pressure Cooker Lentil Soup

1. Set your pressure cooker to sauté mode and heat olive oil. Add chopped onion, diced carrots, and celery, cooking for 4-5 minutes until vegetables begin to soften and become fragrant.

2. Stir in cumin and smoked paprika, cooking for 1 minute until spices are toasted and aromatic. Add rinsed lentils, cubed butternut squash, and vegetable broth to the pot, stirring to combine all ingredients.

3. Secure the lid and set to high pressure for 12 minutes. Allow natural pressure release for 10 minutes, then quick release any remaining pressure before carefully opening the lid.

4. Stir in chopped kale and lemon juice, letting the residual heat wilt the greens. Season with salt and pepper, then serve immediately while hot. The soup will thicken as it cools slightly.

Final Thoughts

These green lentil recipes prove that healthy eating can be both delicious and satisfying. From comforting soups to creative international dishes, there’s something here for every taste preference.

Start with one or two recipes that appeal to you most, then gradually expand your lentil cooking repertoire for nutritious meals all year long.