18 Protein-Packed Lentil Dinners You’ll Make Again & Again

Lentils are nutritional powerhouses that transform simple ingredients into satisfying, protein-rich meals your whole family will love. These versatile legumes cook quickly and absorb flavors beautifully.

From hearty stews to crispy fritters, these eighteen recipes prove that lentil dinners can be both healthy and incredibly delicious every single time.

01. Plant-Based Shepherd’s Pie

Savory lentils replace traditional ground meat in this comforting vegan shepherd’s pie. Creamy mashed potatoes crown this hearty dish that’s perfect for family dinners.

Ingredients: 1½ cups dried green lentils, 2 pounds Yukon potatoes, 1 large onion (diced), 2 carrots (diced), 1 cup frozen peas, 3 cloves garlic (minced), 2 tablespoons tomato paste, 2 cups vegetable broth, ¼ cup vegan butter, ¼ cup unsweetened plant milk, 2 teaspoons fresh thyme, salt and pepper to taste.

How To Make Plant-Based Shepherd’s Pie

1. Boil peeled and cubed potatoes in salted water until fork-tender, about 15 minutes. Drain well and mash with vegan butter and plant milk until smooth and creamy. Season with salt and pepper, then set aside.

2. Cook lentils in vegetable broth until tender but not mushy, about 20 minutes. Drain any excess liquid and reserve for later use if the mixture seems too dry.

3. Sauté onion and carrots in a large skillet until softened, about 8 minutes. Add garlic and cook for another minute until fragrant. Stir in tomato paste and cook for 2 minutes.

4. Add cooked lentils, peas, and thyme to the vegetable mixture. Season generously with salt and pepper. Transfer to a greased 9×13 baking dish and spread mashed potatoes evenly on top.

5. Bake at 400°F for 25-30 minutes until the potato topping is golden brown and the filling is bubbling around the edges.

02. Braised Lentils with Kale and Fried Eggs

Tender lentils and kale simmer in rich tomato broth, topped with perfectly fried eggs. The runny yolks create a luxurious sauce that coats every bite beautifully.

Ingredients: 1 cup dried brown lentils, 4 cups chopped kale, 4 large eggs, 1 can fire-roasted diced tomatoes, 2 cups vegetable broth, 1 medium onion (diced), 3 cloves garlic (minced), 2 tablespoons olive oil, 1 teaspoon smoked paprika, ½ teaspoon cumin, salt and pepper to taste.

How To Make Braised Lentils with Kale and Fried Eggs

1. Heat 1 tablespoon olive oil in a large skillet over medium heat. Sauté onion until softened and translucent, about 5 minutes. Add garlic, paprika, and cumin, cooking until fragrant, about 1 minute more.

2. Add lentils, diced tomatoes, and vegetable broth to the skillet. Bring to a boil, then reduce heat and simmer covered for 20 minutes until lentils are tender but still hold their shape.

3. Stir in chopped kale and cook until wilted and tender, about 5 minutes. Season with salt and pepper, then create four wells in the lentil mixture for the eggs.

4. Crack eggs directly into the wells you’ve made. Cover the skillet and cook for 3-4 minutes for runny yolks, or longer if you prefer firmer yolks.

5. Drizzle with remaining olive oil and serve immediately while the eggs are still warm and the yolks can coat the lentils when broken.

03. Persian-Style Red Lentil Soup with Saffron

Aromatic saffron elevates this hearty red lentil soup with warm Persian spices. This golden, silky soup delivers comfort in every spoonful with its rich, complex flavors.

Ingredients: 1½ cups red lentils, 6 cups vegetable broth, 1 large onion (diced), 3 cloves garlic (minced), 1 teaspoon ground turmeric, 1 teaspoon ground cumin, ¼ teaspoon saffron threads, 2 tablespoons olive oil, 2 tablespoons lemon juice, salt and pepper to taste.

How To Make Persian-Style Red Lentil Soup with Saffron

1. Steep saffron threads in 2 tablespoons warm water for 10 minutes until the liquid turns deep golden yellow. This step releases the saffron’s full flavor and beautiful color.

2. Heat olive oil in a large pot over medium heat. Sauté onion until golden and softened, about 8 minutes. Add garlic, turmeric, and cumin, stirring constantly for 1 minute until fragrant.

3. Add red lentils and vegetable broth to the pot. Bring to a boil, then reduce heat and simmer for 15-20 minutes until lentils are completely tender and starting to break down.

4. Stir in the saffron mixture and continue cooking for 5 more minutes. The soup should be thick but still pourable. Add more broth if needed.

5. Remove from heat and stir in lemon juice. Season with salt and pepper to taste. Serve hot with warm bread or over steamed rice.

04. Ethiopian Berbere Chicken and Lentil Stew

Bold berbere spices transform chicken and red lentils into an exotic, warming stew. This Ethiopian-inspired dish brings complex heat and deep flavors to your dinner table.

Ingredients: 2 pounds boneless chicken thighs (cut into chunks), 1 cup red lentils, 3-5 tablespoons berbere spice blend, 1 can crushed tomatoes, 1 large onion (diced), 4 cloves garlic (minced), 2 cups chicken broth, 3 tablespoons olive oil, 1 tablespoon tomato paste, salt to taste.

How To Make Ethiopian Berbere Chicken and Lentil Stew

1. Heat olive oil in a large Dutch oven over medium-high heat. Season chicken chunks with salt and brown them on all sides, about 8 minutes total. Remove chicken and set aside.

2. In the same pot, sauté onion until softened and lightly caramelized, about 6 minutes. Add garlic and cook for 1 minute until fragrant.

3. Stir in berbere spice blend and tomato paste, cooking for 2 minutes until the spices are toasted and aromatic. Start with 3 tablespoons berbere if you prefer less heat.

4. Add crushed tomatoes, chicken broth, and red lentils to the pot. Return chicken to the stew and bring to a boil.

5. Reduce heat to low and simmer covered for 25-30 minutes until lentils are tender and chicken is cooked through. Stir occasionally and add more broth if needed.

6. Taste and adjust seasoning with salt and additional berbere spice if desired. Serve over rice or with injera bread for an authentic experience.

05. Walnut and Herb Lentil Burgers

Crunchy walnuts and fresh marjoram create incredibly flavorful vegan burger patties. These hearty lentil burgers hold together beautifully and satisfy even the biggest appetites.

Ingredients: 1½ cups cooked green lentils, ¾ cup chopped walnuts, ½ cup breadcrumbs, 1 large egg (or flax egg for vegan), 2 tablespoons fresh marjoram (or oregano), 1 small onion (finely diced), 2 cloves garlic (minced), 2 tablespoons olive oil, 1 tablespoon Dijon mustard, salt and pepper to taste.

How To Make Walnut and Herb Lentil Burgers

1. Pulse cooked lentils in a food processor until roughly chopped but not pureed. You want some texture remaining for the best burger consistency.

2. Heat 1 tablespoon olive oil in a skillet and sauté onion until softened, about 5 minutes. Add garlic and cook 1 minute more until fragrant.

3. In a large bowl, combine processed lentils, sautéed onion mixture, chopped walnuts, breadcrumbs, egg, marjoram, and Dijon mustard. Season generously with salt and pepper.

4. Mix everything together until well combined, then form into 4-6 patties. Let them rest for 10 minutes to help them hold together during cooking.

5. Heat remaining olive oil in a large skillet over medium heat. Cook burger patties for 4-5 minutes per side until golden brown and heated through.

6. Serve on buns with whole-grain mustard, lettuce, tomato, and roasted sweet potato wedges for a complete, satisfying meal.

06. One-Pot Cumin Rice and Lentils with Spinach

Earthy cumin flavors this simple one-pot meal of brown rice, lentils, and fresh spinach. This vegan dish delivers complete protein and incredible satisfaction with minimal cleanup required.

Ingredients: 1 cup brown rice, 1 cup dried green lentils, 4 cups vegetable broth, 4 cups fresh spinach, 1 large onion (diced), 3 cloves garlic (minced), 2 teaspoons ground cumin, ¼ teaspoon crushed red pepper, 2 tablespoons olive oil, salt and pepper to taste.

How To Make One-Pot Cumin Rice and Lentils with Spinach

1. Heat olive oil in a large, heavy-bottomed pot over medium heat. Sauté onion until softened and lightly golden, about 6 minutes. Add garlic and cumin, cooking until fragrant, about 1 minute.

2. Add brown rice and lentils to the pot, stirring to coat with the aromatic oil mixture. Toast for 2-3 minutes until the rice smells nutty.

3. Pour in vegetable broth and add crushed red pepper. Bring to a boil, then reduce heat to low and cover tightly.

4. Simmer for 35-40 minutes until both rice and lentils are tender and most liquid is absorbed. Check occasionally and add more broth if needed.

5. Stir in fresh spinach during the last 5 minutes of cooking, allowing it to wilt completely. Season with salt and pepper before serving hot.

07. Lemony Swiss Chard and Lentil Soup

Bright lemon juice balances earthy lentils and tender Swiss chard in this satisfying Lebanese-inspired soup. This comforting bowl keeps well and tastes even better the next day.

Ingredients: 1 cup dried brown lentils, 6 cups vegetable broth, 1 bunch Swiss chard (chopped), 1 large onion (diced), 4 cloves garlic (minced), ¼ cup fresh lemon juice, 3 tablespoons olive oil, 1 teaspoon dried mint, ½ teaspoon ground coriander, salt and pepper to taste.

How To Make Lemony Swiss Chard and Lentil Soup

1. Heat olive oil in a large pot over medium heat. Sauté onion until golden and softened, about 8 minutes. Add garlic, mint, and coriander, cooking until fragrant, about 1 minute.

2. Add lentils and vegetable broth to the pot. Bring to a boil, then reduce heat and simmer partially covered for 20 minutes until lentils are tender.

3. Stir in chopped Swiss chard and continue cooking for 8-10 minutes until the chard is wilted and tender. The stems should be completely softened.

4. Remove from heat and stir in fresh lemon juice. Season generously with salt and pepper to taste. The lemon should brighten all the flavors.

5. Serve hot with warm whole-wheat pita bread. The soup will thicken when stored, so add water or broth when reheating leftovers.

08. Mediterranean Couscous-Stuffed Bell Peppers

Colorful bell peppers hold a fragrant filling of spiced couscous and tender lentils. These impressive stuffed peppers are topped with cool cucumber yogurt sauce for perfect balance.

Ingredients: 6 large bell peppers (tops cut and seeded), 1 cup couscous, 1 cup cooked lentils, 1½ cups vegetable broth, 1 medium onion (diced), ½ cup golden raisins, ¼ cup pine nuts, 1 teaspoon ground cinnamon, 1 teaspoon allspice, 3 tablespoons olive oil, 1 cup Greek yogurt, 1 cucumber (diced), 2 tablespoons fresh mint, salt and pepper to taste.

How To Make Mediterranean Couscous-Stuffed Bell Peppers

1. Preheat oven to 375°F. Stand bell peppers in a baking dish and brush with 1 tablespoon olive oil. Bake for 15 minutes to soften slightly while you prepare the filling.

2. Heat remaining olive oil in a large skillet over medium heat. Sauté onion until golden, about 6 minutes. Add cinnamon and allspice, cooking until fragrant, about 1 minute.

3. Stir in couscous, coating with the spiced oil mixture. Add hot vegetable broth, cooked lentils, raisins, and pine nuts. Cover and remove from heat, letting stand 5 minutes.

4. Fluff couscous mixture with a fork and season with salt and pepper. Divide filling evenly among the partially baked peppers, packing gently.

5. Cover with foil and bake 25-30 minutes until peppers are tender. Meanwhile, mix yogurt with diced cucumber and fresh mint for the sauce.

6. Serve hot peppers drizzled with the cool cucumber yogurt sauce for a delicious contrast of temperatures and flavors.

09. Roasted Vegetable and Spiced Lentil Bowls

Colorful roasted root vegetables crown a bed of warmly spiced lentils in these nourishing bowls. This flexible recipe works perfectly with whatever roasted vegetables you have on hand.

Ingredients: 1½ cups dried green lentils, 2 cups mixed roasted root vegetables, 3 cups vegetable broth, 2 cups mixed greens, 1 large onion (diced), 3 cloves garlic (minced), 2 teaspoons ground cumin, 1 teaspoon smoked paprika, ½ teaspoon turmeric, 3 tablespoons olive oil, plain yogurt for serving, salt and pepper to taste.

How To Make Roasted Vegetable and Spiced Lentil Bowls

1. Heat olive oil in a large saucepan over medium heat. Sauté onion until softened and lightly caramelized, about 8 minutes. Add garlic, cumin, paprika, and turmeric, stirring until fragrant.

2. Add lentils and vegetable broth to the pan. Bring to a boil, then reduce heat and simmer covered for 20-25 minutes until lentils are tender but still hold their shape.

3. Season the cooked lentils generously with salt and pepper. The spices should be well-balanced and aromatic throughout the mixture.

4. Divide the spiced lentils among serving bowls and top with mixed greens and your roasted root vegetables. I like using carrots, parsnips, and sweet potatoes.

5. Serve with a dollop of plain yogurt on top for extra richness, or keep it vegan by drizzling with additional olive oil and lemon juice.

10. Quick Pressure Cooker Lentil Soup

This Instant Pot lentil soup comes together quickly for busy weeknight dinners. Fresh spinach and a splash of balsamic vinegar brighten this comforting, aromatic soup perfectly.

Ingredients: 1½ cups dried brown lentils, 6 cups vegetable broth, 4 cups fresh spinach, 1 large onion (diced), 2 carrots (diced), 2 celery stalks (diced), 4 cloves garlic (minced), 2 tablespoons balsamic vinegar, 2 tablespoons olive oil, 1 teaspoon dried thyme, sliced radishes and fresh parsley for garnish, salt and pepper to taste.

How To Make Quick Pressure Cooker Lentil Soup

1. Set your Instant Pot to sauté mode and heat olive oil. Sauté onion, carrots, and celery until softened, about 5 minutes. Add garlic and thyme, cooking until fragrant.

2. Add lentils and vegetable broth to the pot, stirring to combine. Secure the lid and set to high pressure for 12 minutes with natural release for 10 minutes.

3. Carefully release any remaining pressure and remove the lid. The lentils should be tender and the soup should have a nice consistency.

4. Stir in fresh spinach and let it wilt from the heat of the soup, about 2 minutes. Add balsamic vinegar and season with salt and pepper.

5. Serve hot garnished with sliced radishes and fresh parsley for a bright, fresh finish that contrasts beautifully with the earthy soup.

11. Umami Mushroom and Lentil Soup

Fresh and dried mushrooms create incredible depth in this protein-rich brothy soup. Spicy harissa paste adds color and heat to this satisfying, umami-packed bowl.

Ingredients: 1 cup dried brown lentils, 1 pound mixed fresh mushrooms (sliced), 1 ounce dried mushrooms, 6 cups vegetable broth, 2 tablespoons harissa paste, 1 large onion (diced), 4 cloves garlic (minced), 2 tablespoons olive oil, 1 tablespoon soy sauce, salt and pepper to taste.

How To Make Umami Mushroom and Lentil Soup

1. Soak dried mushrooms in 1 cup warm water for 20 minutes until softened. Reserve the soaking liquid and chop the rehydrated mushrooms finely for maximum flavor.

2. Heat olive oil in a large pot over medium-high heat. Sauté fresh mushrooms until golden brown and their moisture has evaporated, about 8 minutes. Remove and set aside.

3. In the same pot, sauté onion until softened, about 5 minutes. Add garlic and harissa paste, cooking until fragrant, about 1 minute.

4. Add lentils, vegetable broth, mushroom soaking liquid, and chopped rehydrated mushrooms. Bring to a boil, then simmer covered for 20 minutes until lentils are tender.

5. Stir in the sautéed fresh mushrooms and soy sauce. Season with salt and pepper, then simmer 5 more minutes to meld all the flavors together beautifully.

12. Spiced Black Lentil and Quinoa Power Bowls

Black lentils braised with aromatic spices pair with fluffy quinoa and riced cauliflower. Creamy yogurt tops these nutritious vegetarian bowls that satisfy completely for weeknight dinners.

Ingredients: 1 cup dried black lentils, ¾ cup quinoa, 2 cups riced cauliflower, 3 cups vegetable broth, 1 large onion (diced), 3 cloves garlic (minced), 2 teaspoons smoked paprika, 1 teaspoon dried thyme, ½ teaspoon cumin, 3 tablespoons olive oil, ½ cup Greek yogurt, 2 tablespoons fresh herbs, salt and pepper to taste.

How To Make Spiced Black Lentil and Quinoa Power Bowls

1. Cook quinoa according to package directions and set aside. Steam or sauté riced cauliflower until tender, about 5 minutes, then season with salt and pepper.

2. Heat olive oil in a large saucepan over medium heat. Sauté onion until golden and softened, about 6 minutes. Add garlic, smoked paprika, thyme, and cumin, stirring until fragrant.

3. Add black lentils and vegetable broth to the pan. Bring to a boil, then reduce heat and simmer covered for 25-30 minutes until lentils are tender but still hold their shape.

4. Season the braised lentils with salt and pepper. They should be flavorful and aromatic with a slightly saucy consistency.

5. Divide quinoa and riced cauliflower among serving bowls. Top with the spiced black lentils and a dollop of Greek yogurt mixed with fresh herbs.

13. Moroccan Harira Soup with Beef and Lentils

This traditional Moroccan soup combines tender beef, lentils, and chickpeas in aromatic tomato broth. Fragrant spices and small pasta make this hearty soup perfect for special occasions.

Ingredients: 1 pound beef stew meat (cubed), ¾ cup dried brown lentils, 1 can chickpeas, 1 can crushed tomatoes, 6 cups beef broth, ½ cup small pasta, 1 large onion (diced), 4 cloves garlic (minced), 2 teaspoons ground ginger, 1 teaspoon cinnamon, 1 teaspoon turmeric, 3 tablespoons olive oil, ¼ cup fresh cilantro, salt and pepper to taste.

How To Make Moroccan Harira Soup with Beef and Lentils

1. Heat olive oil in a large Dutch oven over medium-high heat. Season beef cubes with salt and pepper, then brown them on all sides, about 8 minutes total. Remove and set aside.

2. In the same pot, sauté onion until softened, about 5 minutes. Add garlic, ginger, cinnamon, and turmeric, cooking until fragrant, about 1 minute.

3. Return beef to the pot and add crushed tomatoes, beef broth, and lentils. Bring to a boil, then reduce heat and simmer covered for 45 minutes.

4. Add drained chickpeas and continue simmering for 15 more minutes until beef is tender and lentils are completely cooked through.

5. Stir in pasta and cook for 8-10 minutes until tender. Adjust seasoning with salt and pepper, then stir in fresh cilantro before serving hot.

14. Make-Ahead Slow Cooker Creamy Lentil Soup

Prep this freezer-friendly soup months in advance for effortless meals. Coconut milk creates incredible creaminess while lentils provide plant-based protein and satisfying fiber in every spoonful.

Ingredients: 1½ cups dried red lentils, 1 can coconut milk, 4 cups vegetable broth, 1 large onion (diced), 2 carrots (diced), 2 celery stalks (diced), 4 cloves garlic (minced), 2 teaspoons curry powder, 1 teaspoon ground ginger, 2 tablespoons olive oil, salt and pepper to taste.

How To Make Make-Ahead Slow Cooker Creamy Lentil Soup

1. For freezer prep: Combine all ingredients except coconut milk in a large freezer bag. Label with cooking instructions and freeze for up to 3 months.

2. To cook from frozen: Add frozen ingredients directly to your slow cooker with vegetable broth. No need to thaw first, which makes this incredibly convenient.

3. Cook on low for 6-7 hours or high for 3-4 hours until lentils are completely tender and vegetables are soft throughout.

4. Stir in coconut milk during the last 30 minutes of cooking. The soup should be creamy and thick but still spoonable.

5. Season with salt and pepper before serving. If cooking fresh ingredients, sauté onion, carrots, and celery first for deeper flavor, then add remaining ingredients.

15. Fire-Roasted Lentil Stew with Mashed Potatoes

Smoky fire-roasted tomatoes enhance red lentils in this comforting stew topped with creamy mashed potatoes. This upside-down shepherd’s pie delivers incredible comfort food satisfaction in every bite.

Ingredients: 1½ cups red lentils, 1 can fire-roasted diced tomatoes, 4 cups chopped kale, 2 pounds Yukon potatoes, 3 cups vegetable broth, 1 large onion (diced), 4 cloves garlic (minced), ¼ cup butter, ¼ cup milk, 2 tablespoons olive oil, 1 teaspoon smoked paprika, salt and pepper to taste.

How To Make Fire-Roasted Lentil Stew with Mashed Potatoes

1. Boil peeled and cubed potatoes in salted water until fork-tender, about 15 minutes. Drain well and mash with butter and milk until smooth and creamy. Season with salt and pepper.

2. Heat olive oil in a large pot over medium heat. Sauté onion until softened and lightly golden, about 6 minutes. Add garlic and smoked paprika, cooking until fragrant.

3. Add red lentils, fire-roasted tomatoes, and vegetable broth to the pot. Bring to a boil, then reduce heat and simmer for 15 minutes until lentils are tender.

4. Stir in chopped kale and continue cooking for 5-8 minutes until wilted and tender. The stew should be thick but still slightly saucy.

5. Season with salt and pepper, then serve hot in bowls topped with generous scoops of the creamy mashed potatoes for ultimate comfort food appeal.

16. One-Pot Lentil Vegetable Soup with Parmesan

Kale and tomatoes pack this hearty lentil soup with nutrients and flavor. A Parmesan rind adds incredible nuttiness and body to the broth for restaurant-quality results at home.

Ingredients: 1 cup dried brown lentils, 4 cups chopped kale, 1 can diced tomatoes, 6 cups vegetable broth, 1 Parmesan cheese rind, 1 large onion (diced), 2 carrots (diced), 2 celery stalks (diced), 4 cloves garlic (minced), 3 tablespoons olive oil, ½ cup grated Parmesan cheese, salt and pepper to taste.

How To Make One-Pot Lentil Vegetable Soup with Parmesan

1. Heat olive oil in a large pot over medium heat. Sauté onion, carrots, and celery until softened and lightly caramelized, about 8 minutes. Add garlic and cook 1 minute more.

2. Add lentils, diced tomatoes, vegetable broth, and Parmesan rind to the pot. Bring to a boil, then reduce heat and simmer covered for 20 minutes.

3. Stir in chopped kale and continue cooking for 8-10 minutes until lentils are tender and kale is wilted and soft throughout.

4. Remove and discard the Parmesan rind, which should have infused the broth with rich, nutty flavor. Season the soup with salt and pepper to taste.

5. Serve hot with grated Parmesan cheese sprinkled on top. The cheese adds extra richness and complements the earthy lentils beautifully in every spoonful.

17. French Green Lentil Stew with Parsley Salsa Verde

Sturdy French green lentils hold their shape perfectly in this satisfying vegetarian stew. Bright, tangy parsley salsa verde provides the perfect acidic contrast to the earthy lentils.

Ingredients: 1½ cups French green lentils, 6 cups vegetable broth, 1 large onion (diced), 2 carrots (diced), 2 celery stalks (diced), 4 cloves garlic (minced), 2 bay leaves, 3 tablespoons olive oil, 1 cup fresh parsley, 2 tablespoons capers, 2 tablespoons red wine vinegar, 1 lemon (zested and juiced), salt and pepper to taste.

How To Make French Green Lentil Stew with Parsley Salsa Verde

1. Heat 2 tablespoons olive oil in a large pot over medium heat. Sauté onion, carrots, and celery until softened and lightly golden, about 8 minutes. Add half the garlic and cook 1 minute more.

2. Add French green lentils, vegetable broth, and bay leaves to the pot. Bring to a boil, then reduce heat and simmer covered for 25-30 minutes until lentils are tender but still hold their shape.

3. While lentils cook, make salsa verde by finely chopping parsley, capers, and remaining garlic. Mix with red wine vinegar, lemon juice, lemon zest, and remaining olive oil.

4. Remove bay leaves from the cooked lentils and season the stew generously with salt and pepper. The consistency should be thick but not dry.

5. Serve hot stew in bowls topped with generous spoonfuls of the bright parsley salsa verde. The fresh herbs provide perfect balance to the hearty lentils.

18. Crispy Red Lentil Fritters with Ginger Yogurt

Soaked red lentils transform into golden, crispy fritters with warm curry spices. Cool ginger yogurt sauce provides the perfect creamy contrast to these protein-packed, flavorful bites.

Ingredients: 1½ cups dried red lentils, 1 small onion (finely diced), 2 cloves garlic (minced), 1 tablespoon fresh ginger (grated), 2 teaspoons curry powder, 1 teaspoon ground cumin, ½ teaspoon cayenne pepper, 1 cup Greek yogurt, 1 tablespoon fresh ginger (minced), 2 tablespoons fresh cilantro, vegetable oil for frying, salt to taste.

How To Make Crispy Red Lentil Fritters with Ginger Yogurt

1. Soak red lentils in water for 2 hours until softened but not fully cooked. Drain well and pulse in a food processor until coarsely chopped but not pureed.

2. Mix processed lentils with diced onion, garlic, grated ginger, curry powder, cumin, cayenne, and salt. The mixture should hold together when squeezed but not be wet.

3. Make ginger yogurt sauce by combining Greek yogurt with minced fresh ginger and chopped cilantro. Season with salt and refrigerate until ready to serve.

4. Heat 2 inches of oil in a heavy pot to 350°F. Form lentil mixture into small patties and fry in batches for 3-4 minutes per side until golden brown and crispy.

5. Drain fritters on paper towels and serve immediately while hot and crispy. The cool ginger yogurt sauce makes the perfect dipping accompaniment.

6. Serve these versatile fritters over green salad, tucked into pita pockets, or as appetizers with the creamy yogurt sauce for dipping.

Final Thoughts

These eighteen lentil dinners prove that healthy eating never has to be boring or bland. Each recipe transforms simple ingredients into satisfying, protein-rich meals your family will request again and again.

From quick weeknight soups to impressive stuffed peppers, these versatile recipes make it easy to enjoy nutritious, delicious dinners any night of the week.