In the article today, lentil lovers will have chance to look at some of the most delicious and healthy lentil recipes that can be made at home with just some simple ingredients without meeting any difficulty. Let’s take a quick look how to cook and enjoy it yourself!

Healthy Lentil Recipes – Delicious Dishes Made With Lentils

1. Pasta With Feta And Lentil Sauce (Vegetarian)

Lentils are packed with protein, making them an ideal food for vegetarians. This tasty pasta dish would also incorporate creamy feta cheese for an additional taste sensation.


   100g feta, crumbled

   300g spaghetti

   410g can brown lentils

   800 g canned chop tomatoes

   1 tbsp. tomato paste

   2 tsps ground cumin

   2 garlic cloves, crushed

   2 sticks celery, finely chopped

   1 carrot, finely chopped

   1 onion, finely chopped

   2 tbsps olive oil


   Over medium heat, in a saucepan, heat the olive oil. Add the celery, carrot, and onion and cook over low heat and stir well within five minutes or till the ingredients are all softened.

   Add 1/2 cup water, tomatoes, tomato paste, cumin, and garlic. Season with black pepper and salt and bring to the boil. Over low heat, simmer for ten minutes; then, add lentils and cook within five more minutes.

   Meanwhile, in boiling, salted water, according to packet instructions, cook the spaghetti. Drain and mixed with sauce.

   Put the ingredients into a serving bowl and use feta to sprinkle the dish.

2. Lentil, Beetroot And Orange Salad

You just need six ingredients to make a great dish – here is the proof!


   1 tbsp. red wine vinegar

   450g can baby beetroot, drained, quartered

   100g Lemnos Reduced Fat Fetta, crumbled

   120g baby rocket

   2 x 400g cans lentils, drained, rinsed

   2 large oranges, peeled


   Over a bowl, segment oranges. Squeeze the juice into the bowl from membranes. Reserve the juice. Combine feta, rocket, orange segments, and lentils in a large bowl. Put all ingredients on a plate.

   Put beetroot onto the lentil combination. In a jug, whisk reserved orange juice and vinegar together. Season with pepper and salt. Drizzle over salad. Consume right away.

3. Lentil Soup

This hearty lentil soup would help to warm your body up on cold winter days. To make this dish even more special, serve it with the cheesy croutes.


   2 tbsps chopped flat-leaf parsley

   1 liter (4 cups) Campbell’s Real Stock Vegetable

   2 tsps finely chopped fresh rosemary

   200g Italian lentils

   410g can dice tomatoes

   1 tbsp. tomato paste

   1 garlic clove, chopped

   4 slices pancetta, rind removed, finely chopped

   1 small red chili, seeds removed, finely chopped

   1 large onion, finely diced

   2 celery sticks, finely diced

   1 large carrot, finely diced

   40ml (2 tbsps) olive oil

Parmesan croutes

   1/2 cup grated parmesan

   1 garlic clove

   60ml (1/4 cup) olive oil

   1 ficelle (small baguette), thinly sliced


   In a large, heavy-based pan, heat the oil. Add garlic, pancetta, chili, onion, celery, and carrot. Cook for five or six minutes over very low heat until everything becomes softened.

   Add tomato paste and cook within thirty more seconds. Add stock, rosemary, lentils, tomatoes, and bring to the boil. Preheat oven to 180°C. Over low heat, simmer the ingredients for forty minutes or till the lentils are soft and the soup has thickened.

   To make croutes, use oil to brush bread and put on a baking tray. Bake within ten minutes. Use garlic to rub one side of each slice, use parmesan to sprinkle and bake within five minutes. Add parsley into the soup, stir well, and serve the dish with croutes.

4. Lentil And Cauliflower Dahl

This healthy dahl is loaded with healthy legumes and aromatic spice. Serve it with naan bread and yogurt for a full meal.


   Natural yoghurt and naan bread, to serve

   2 tbsps of coriander leaves (roughly chopped). Prepare some chopped coriander for garnishing

   1 cup (120g) frozen peas, thawed

   500g cauliflower, cut into small florets

   2 tbsps tomato paste

   3 cups (750ml) Campbell’s Real Stock Vegetable

   1 cup (200g) dried red lentils

   2 tbsps medium-hot Indian curry paste

   2 garlic cloves, finely chopped

   1 large onion, thinly sliced

   2 tbsps sunflower oil


   Over medium heat, in a large pan, heat the oil. Add curry paste, garlic, and onion, and then cook, stirring, until onion softens or for five minutes. Add lentils and stir well for coating the dish. Add tomato paste and stock. Bring to the boil, get it covered and simmer within fifteen minutes over low heat. Over medium heat, add cauliflower and cover. Allow it to simmer until vegetables are tender or within eight to ten minutes. Add peas for two more minutes and then stir in coriander. Serve the curry with naan and yoghurt, garnished with some more coriander.

5. Salmon And Lentil Salad With Goats Cheese

6 varieties of leaves are the best thing about this salad bursting with creamy goats cheese, moist salmon, and filling lentils.


   120g goats cheese, crumbled

   1 large avocado, halved, peeled, stone removed, coarsely chopped

   50g semi-dried tomatoes

   1 x 400g can brown lentils, rinsed, drained

   1 x 175g pkt Springs Smoked Salmon portion, flaked

   100g salad mix

Basil Oil Dressing

   1 tbsp. fresh lemon juice

   60ml (1/4 cup) extra virgin olive oil

   1 cup fresh basil leaves, washed, dried


   Put the basil in a heatproof bowl to make a basil oil dressing. Use boiling water to cover. Set aside for thirty seconds to stand. Under cold running water, refresh the basil. Drain.

   Put the oil and the basil in the bowl of 1 food processor and process until the ingredients are smooth. Into a small-size bowl, strain through 1 fine sieve. Throw out the pulps. Add some lemon juice and stir well. Season the dish with pepper and salt.

   Divide the salmon and salad leaves among serving bowls. Sprinkle with the avocado, tomatoes, and lentils.

   Top with the goats cheese. Drizzle over the dressing. Use pepper to season the dish and consume.

6. Lentil & Vegetable Cottage Pie (Vegetarian)


   100g grated cheddar

   2 egg yolks

   1/2 cup (125ml) milk

   100g unsalted butter

   800g potatoes, peeled, chopped

   400g can lentils, rinsed, drained

   1 cup (250ml) Campbell’s Real Stock Vegetable

   1 tbsp. chopped thyme

   1 bay leaf

   1 cup (250ml) tomato passata (sieved tomatoes)

   2 tbsps sundried tomato pesto

   2 garlic cloves, crushed

   1 large carrot, chopped

   2 celery stalks, chopped

   1 onion, finely chopped

   1 tbsp. vegetable oil


   Preheat the oven to 200°C. Over medium heat, in a large pan, heat the oil and cook onion within about one or two minutes. Add garlic, carrot, and celery and cook within one more minute. Add stock, thyme, bay, and pesto.

   Gently simmer until the veggies are cooked or within fifteen minutes. Stir in lentils and season, and then turn to a 1.2 – liter baking dish. Meanwhile, in boiling salted water, cook potatoes until tender.

   Drain and mash the potatoes. Stir in cheese, yolks, milk, and butter. Spread over lentil combination and use a fork to roughen top. Bake until golden and bubbling or within fifteen minutes.

7. Bacon, Veggie And Lentil Soup

Super-healthy veggies bathe in a bowl of lentil soup and tangy bacon in this simple winter warmer.


   2 tbsps chopped fresh flat-leaf parsley leaves

   100g green beans, trimmed, chopped

   3 cups Campbell’s Real Stock Vegetable Salt Reduced

   3 large tomatoes, chopped

   1 cup red lentils

   400g packet chopped vegetable soup mix

   1 tbsp. olive oil


   Over medium heat, in a large saucepan, heat the oil. Add bacon and vegetable mixture. Cook, stir occasionally, until the veggies start to soften or within three to five minutes.

   Add stock, tomato, lentils, and two cups cold water. Cover. Reduce heat to medium-low. Bring to the boil. Cook within about fifteen to twenty minutes, add beans until lentils are tender or in the last five minutes of cooking. Use pepper and salt to season the dish. Add parsley, stir well and serve.

8. Sausage And Lentil Stew

Try this heartwarming, hearty dish at home with just 6 simple ingredients and one pot!


   2 tbsps chopped fresh flat-leaf parsley leaves

   400g can lentils, drained, rinsed

   2 x 400g cans diced tomato with basil and oregano

   1 (125g) chorizo sausage, finely diced

   1 brown onion, halved, sliced

   500g pork chipolata sausages

   2 tsps olive oil


   Over medium-high heat, heat the oil in a heavy-based, large size saucepan. Cook chipolatas, in batches, turning, till browned all over or within about five minutes. Turn the ingredients to a plate.

   Add chorizo and onion to the pan. Cook, stir, until the onion has softened or within five or six minutes. Add lentils and tomato. Return the sausage to the pan. Cover. Over medium-low heat, bring to the boil and allow the dish to simmer, uncovered, until the sauce thickened and the sausages are cooked through or within about twenty-five minutes. Add parsley as a sprinkle and serve the dish right away.

The article today introduces 8 best healthy lentil recipes that are very good for human health and tasty to be served for any meal of the day. All of these recipes are very healthy and safe to serve, as well as easy to make at home so that everyone can benefit from them without facing any difficulty. If you want to ask something about this article, leave your comments below and wait for the answer from the author.

Posted by Huyen My, a health and beauty expert at  VKool and AllRemedies


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