green lentil

This simple ragù imitates an Italian dish that’s usually made with fresh beef and tomatoes, simmered for hours until the meat falls apart in delicate fronds at the touch of a fork. Stewed steak in gravy perfectly replicates the slow-cooked tender meat of its grander cousin. 

I made both versions side by side to test this recipe, and all of the people I gave them to in blind taste tests preferred this version! The lentils aren’t mandatory, but they add extra texture and protein, and make the meal go further; ideal if you’re meal prepping for the freezer, or feeding a crowd. 


Stewed steak ragù 

onion, onion

garlic paste garlic

vegetable oil

herbs

tin brown

x 400 grams tins chopped tomatoes

175 milliliters/6fl oz red wine (optional, see Recipe Tip)

tbsp vinegar (any kind)

pasta

grated cheese

Bring the enchanting flavours of the Middle East to a simple pot of lentils. Top with fresh herbs and a squeeze of lemon for a moreish meal. 

Middle Eastern lentils

olive oil

onions, thinly sliced

garlic cloves, finely chopped

cumin seeds, toasted and then ground (to taste)

chilli flakes,

lentils

green peppers, seeds removed and quartered

lemon juice,

coriander,

fresh mint, torn

salt and black pepper

flatbreads

Greek yoghurt

This tasty vegetarian chilli is packed with lentils, veggies and beans. Serve with rice and guacamole, and top with soured cream,  cheese, coriander, fresh chillies...  the list goes on!

Each serving provides 265kcal, 15g protein, 33g carbohydrate (of which 12g sugars), 5g fat (of which 1g saturates), 12g fibre and 0.4g salt.

Vegetarian chilli

green lentils

sunflower oil

onion,

garlic, crushed

chilli powder

cumin seeds

carrots,

tomatoes

tomato purée

vegetable stock

100 grams/4 ounces frozen peas

courgette, chopped

kidney beans, drained

Yes! You can cook lentils and quinoa TOGETHER for this on-the-go-quinoa bowl. And now your life will become exponentially easier. 

Quinoa Bowl with Lentils and Mustard Vinaigrette

green lentils,

red quinoa,

Kosher salt

red wine vinegar

lemon juice

Dijon mustard

black pepper

celery stalks, thinly sliced on a diagonal

green cabbage

celery leaves

mint leaves

semifirm cheese (such

Yes, you can cook lentils and quinoa together. And now your life will become exponentially easier.

Bon Appétit

Cook lentils and quinoa in a large saucepan of simmering salted water until lentils are tender but still retain their shape, 15–20 minutes. Drain; transfer to a medium bowl.

Whisk vinegar, lemon juice, and mustard in a large bowl. Whisking constantly, gradually stream in oil; whisk until emulsified. Season with salt and a generous amount of pepper. Add lentils and quinoa, celery stalks, cabbage, celery leaves, and mint and toss to coat. Add cheese and toss again. Taste and season with more salt and pepper if needed.

Do Ahead: Lentils and quinoa can be cooked 1 day ahead. Let cool; cover and chill.

This nutrition-packed combination of lentils, chickpeas, and greens is a power lunch (or dinner) for grown-ups and kids alike.

Lentils and Chickpeas with Greens

olive oil, divided

greens,

Kosher salt, freshly ground pepper

chickpeas,

cherry tomatoes, halved

Parmesan or sharp cheddar, cut into small dice

lemon, halved

A power lunch for grown-ups and kids alike.

Cook lentils in a medium pot of salted water until tender, 10–15 minutes; drain and let cool. Heat 1 Tbsp. oil in a medium skillet over medium-high heat. Add greens and cook, stirring occasionally, until wilted and bright green, about 3 minutes. Season with salt and pepper. Combine lentils, chickpeas, and remaining 2 Tbsp. olive oil in a medium bowl; season with salt and pepper. Divide among 2 bowls and top with greens, tomatoes, and Parmesan. Squeeze lemon over.

This combination of earthy lentils, tangy goats' cheese and fragrant basil is really satisfying. Serve it with salad leaves and crusty bread.

Each serving provides 288 kcal, 20.5g protein, 24.5g carbohydrates (of which 1g sugars), 11g fat (of which 7g saturates), 6g fibre and 0.6g salt. 

Lentil and goats' cheese salad

100 grams/3½oz small green lentils,

garlic clove, crushed

½ lemon, juice only

tbsp extra virgin olive oil

basil,

75 grams/3 ounces goats' cheese

This easy vegetarian lentil stew is served with cherry tomatoes and cinnamon-flavoured almonds.

This meal is <a href="http://www.bbc.co.uk/food/collections/low-calorie_recipes">low calorie</a>  and if served as four portions provides 351 kcal, 20g protein, 37g carbohydrate (of which 7.5g sugars), 14g fat (of which 1.5g saturates), 11.5g fibre and 1.9g salt per portion.

Almond lentil stew

tbsp olive oil, plus extra for frying the almonds

carrot, chopped

celery,

onion, chopped

turnip, chopped

garlic cloves, chopped

150 grams/5½oz baby button mushrooms, halved

bay leaf

rosemary

thyme

almonds

cinnamon

cherry tomatoes, quartered

This easy vegetarian lentil stew is served with cherry tomatoes and cinnamon-flavoured almonds.

Cool yogurt, crunchy seeds, and avocado turn lentils into a lunch salad you’ll actually be excited to eat. Serve it with warm pita for swiping up the garlicky yogurt. 

Green Lentil Salad

¾ tsp. kosher salt, divided,

plain Greek yogurt

turmeric

unsalted, roasted sunflower seeds

extra-virgin olive oil,

avocado,

baby arugula

basil leaves, torn if large

Cool yogurt, crunchy seeds, and avocado turn lentils into a lunch salad you’ll actually be excited to eat. Serve it with warm pita for swiping up the garlicky yogurt. We have Heidi Swanson, the vegetarian cookbook author and blogger behind 101 Cookbooks, to thank for this lightning-fast weeknight dinner recipe.

Cook lentils in a large saucepan of simmering salted water until they are tender but still retain their shape, 20–30 minutes. Drain, rinse under cold running water, and drain well again.

Mix yogurt, garlic, turmeric, ¼ tsp. salt, and a generous grind of pepper in a small bowl to combine; set aside.

Toss lentils, sunflower seeds, lemon juice, 3 Tbsp. oil, and remaining ½ tsp. salt in a large bowl. Gently fold in avocado, arugula, and basil.

Spread reserved yogurt sauce across a platter and spoon lentil mixture on top; drizzle with oil.

The famous lentil and rice dish is versatile and takes well to a number of grain and bean substitutions. Don't skimp on the sizzled spiced onions.

Mejadra

basmati rice

unsalted butter

angel hair pasta,

brown lentils

onions,

cornstarch

Tbsp. cumin

pepper

plain whole-milk Greek yogurt

chives (for serving)

Even famous chefs like Yotam Ottolenghi aren’t immune from the unexpected whims of the occasional picky eater (kids!). Luckily, he shares his road-tested blueprint for Mejadra, the popular dish enjoyed around the Arab world—and especially in his home kitchen.
This recipe for Mejadra is great as is, but you can also follow Ottolenghi’s lead and swap the rice and lentils for whatever combination of grains and beans you have on hand. The brown lentils called for here can easily be swapped for green, black, or Le Puy, with the latter taking about 10 minutes longer to cook.

Place 1 cup basmati rice in a medium bowl and pour in cold water to cover. Swish rice around with your fingers, then drain in a fine-mesh sieve. Repeat process until water runs clear (3–5 more times). Drain rice well the final time.

Heat 2 Tbsp. unsalted butter in a medium saucepan over medium-high. Add 2 oz. angel hair pasta, coarsely broken into 1" pieces (about ¾ cup), and cook, stirring often, until lightly browned, about 90 seconds. Add rice, 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, and 2 cups water and stir to combine; reserve sieve. Cover pan and bring to a boil. Reduce heat to low; cook 15 minutes.

Meanwhile, place ½ cup brown lentils in another medium saucepan and pour in water to cover by about 1"; season with salt. Bring to a boil, then reduce heat to medium-low and cook until lentils are tender but still hold their shape, 12–15 minutes. Drain in reserved sieve; set aside.

Remove rice mixture from heat and let sit (still covered) 15 minutes.

While the rice mixture is resting, toss 2 medium onions, thinly sliced, and 1½ tsp. cornstarch in a clean medium bowl to coat. Heat ½ cup extra-virgin olive oil in a large nonstick pan over high. Carefully add onions to pan; reserve bowl. Reduce heat to medium-high and cook, stirring often and adjusting heat as needed, until golden brown and crisp in spots, 12–15 minutes. Reduce heat to medium-low and add 1 Tbsp. ground cumin, 2 tsp. ground cinnamon, ½ tsp. ground turmeric, and remaining ¼ tsp. Diamond Crystal or Morton kosher salt. Season with freshly ground pepper and cook, stirring, until fragrant, about 30 seconds. Transfer onions back to reserved bowl.

Fluff rice mixture with a fork. Gently mix in lentils, then onions, reserving a few. Divide mejadra among bowls and spoon 1 cup plain whole-milk Greek yogurt over. Top with reserved onions, then thinly sliced chives; drizzle with extra-virgin olive oil.

This creamy, comforting khichdi is ready for any lentil lying in your pantry. Frozen spinach and fresh herbs keep it bright and perky.

Simple Spinach Khichdi

red, yellow,

Diamond

jalapeño or serrano chile

10-oz. packages frozen spinach, thawed

(packed) cilantro leaves

(packed) mint leaves

Tbsp. ghee or unsalted butter

1" piece ginger, peeled, finely chopped

tomato paste

tsp. garam masala

Comforting khichdi, the ultimate South Asian pantry dish, turns rice and lentils into a creamy porridge. This version is perky and bright with frozen spinach, herbs, and a hot chile. Any long-grain rice (like jasmine) will do in place of basmati, as will any lentil from the soft and quick-cooking family—red, brown, green, or yellow (such as split mung beans).

Bring 1 cup basmati or other long-grain white rice, rinsed, 1 cup red, yellow, or brown lentils, rinsed, 1 Tbsp. vegetable oil, 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, and 4 cups water to a simmer in a large Dutch oven or other heavy pot over medium. Partially cover and cook until rice and lentils are very soft (almost falling apart) and water is absorbed, 20–25 minutes.

Meanwhile, blend 1 jalapeño or serrano chile, two 10-oz. packages frozen spinach, thawed, 1 cup (packed) cilantro leaves with tender stems, and ½ cup (packed) mint leaves in a blender until very smooth; set spinach purée aside.

Heat 3 Tbsp. ghee or unsalted butter in a large skillet over medium. Cook 2 tsp. cumin seeds, stirring constantly, until golden and fragrant, about 2 minutes. Add 1 large onion, finely chopped, 6 garlic cloves, finely chopped, one 1" piece ginger, peeled, finely chopped, and 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt and cook, stirring occasionally, until onion is softened and translucent, 9–12 minutes.

Stir in 1 Tbsp. tomato paste and cook until slightly darkened in color, about 3 minutes. Pour reserved spinach purée into pan and cook, stirring often, until slightly thickened, about 5 minutes. Add rice mixture, 1 tsp. garam masala, and 1½ cups water and stir vigorously to combine. Bring to a simmer and cook until flavors come together and some of the water is absorbed, 6–8 minutes. Remove khichdi from heat and stir in 1 Tbsp. fresh lemon juice. Taste and season with more salt if needed. Add more water to get a risotto-like consistency if needed.

With lentils, sweet potato, chard and earthy spices, this soup is certainly hearty and cozy, but it’s also surprisingly uplifting, thanks to the acidity and crunch of chard stems and jalapeños that have been quick-pickled in citrus juice. The chard leaves simmer in the soup until silky, while the raw stems marinate in a combination of lemon or lime juice, salt and jalapeño. They’re really all this soup needs, but you could also add a little richness to individual servings with yogurt, avocado, a poached egg or a drizzle of oil.

Citrusy Lentil and Sweet Potato Soup

scallions, thinly sliced

garlic cloves,

cumin

bay leaf, thyme

Kosher salt (such as Diamond Crystal)

jalapeño, halved lengthwise, seeds removed if desired

sweet potato (8 to 10 ounces), peeled and cut into 1/2-inch pieces

chard (8 to 10 ounces)

lemon

In a large Dutch oven or pot, combine the oil, scallions, garlic, cumin, bay leaf (if using), a pinch of salt and one jalapeño half. Set over medium heat and cook, stirring constantly, until scallions are softened and fragrant but not browned, 2 to 4 minutes.

Add 5 cups of water, the sweet potato, lentils and 1 1/2 teaspoons salt. Bring to a simmer over medium-high, then reduce heat to low, cover and simmer for 10 minutes.

Meanwhile, thinly slice the chard stems all the way to the leaves. Place the stems in a small bowl; add the lemon juice and season with salt. Thinly slice the remaining jalapeño and add to the chard stems to taste. (If you don’t want your soup too spicy, just add a few slices, or leave them out entirely.) Coarsely chop the chard leaves.

After the lentils have been simmering for 10 minutes, taste the broth. If flavors are muted, add more salt. If the broth tastes spicy to you at this stage, remove the jalapeño. Add the chard leaves, stir to combine, then cover and cook until the lentils and sweet potato are tender, 8 to 12 minutes. Remove from heat and thin with water if necessary. Remove and discard the bay leaf plus the jalapeño half (if you haven’t already done so).

Divide soup among bowls. Top bowls with a spoonful of the chard stems, jalapeño and lemon juice. For a more bracing soup, add another spoonful or two. Soup and topping will keep separately for up to 3 days in the refrigerator. Warm the soup, add water and salt as needed, then combine with the citrusy chard stems.

_**Editor's note:** The recipe and introductory text below are from_ [China Modern](http://www.ecookbooks.com/p-9862-china-modern.aspx?affiliateID=16283) _by Ching-He Huang._

In Chinese, _Xi-fan_ means "watery rice." This modern version contains both brown rice and mixed whole grains.

Vegetarian-Style Congee (_Xi-fan_)

garlic cloves, crushed and finely chopped

ginger

Chinese

carrot,

brown basmati rice

water

red bell pepper, finely diced

canned bamboo shoots, chopped

soy sauce

sesame oil

cilantro leaves and stems, chopped

Editor's note: The recipe and introductory text below are from China Modern by Ching-He Huang.
In Chinese, Xi-fan means "watery rice." This modern version contains both brown rice and mixed whole grains.

Epicurious

Heat a wok over high heat and add the oil.

Stir-fry the garlic and ginger and Chinese mushrooms for less than 1 minute. Add the carrot, brown rice and whole grain mix. Stir-fry for less than 1 minute and add 4 cups boiling water.

Let the rice cook for 25–30 minutes, stirring and adding up to a further 8 cups water to make sure the rice and grains are thoroughly cooked. Add the red bell pepper, stir well, and then pour in the vegetable stock. Finally add the bamboo shoots and season with the light soy sauce, sesame oil and ground black pepper. Sprinkle in the chopped cilantro and serve immediately.

These satisfying bowls are heaped with silky greens, spicy lentils, jammy eggs and salty feta. The fact that all of the components are cooked in the same pot and can be refrigerated for the week is nice, too. The greens are cooked like horta, a Greek dish of boiled wild greens often finished with olive oil and lemon. Using a mix of spinach and bitter greens, like kale or mustard greens, creates a juicy and bittersweet combination. The lentils, dressed with oregano and crushed red pepper, provide a tender base for the toppings, but grains would work, too. And feel free to embellish further with sliced raw fennel or carrots, toasted nuts or a dollop of cottage cheese.

Spinach and Feta Lentil Bowls

Salt

bitter greens,

eggs

dried oregano,

red pepper,

feta

NYT Cooking

https://static01.nyt.com/images/2025/03/28/multimedia/28FD-EASYLUNCHREX1-kpzg/28FD-EASYLUNCHREX1-kpzg-videoSixteenByNineJumbo1600.jpg

Mark Weinberg for The New York Times. Food Stylist: Michelle Gatton.

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Bring a very large pot of salted water to a boil. (The water should taste salty.) Add the bitter greens and eggs and boil for 4 minutes, then add the spinach. Continue to cook until the greens are softened and dark green, 2 more minutes. Use a slotted spoon to transfer the greens and eggs to a fine-mesh sieve to cool and drain; reserve the boiling water.

To the boiling water, add the lentils. Reduce heat and simmer until tender but not mushy, 10 to 20 minutes. When the lentils are just about done, transfer the eggs to a cutting board. Squeeze and press the greens to remove excess water, then transfer them to a bowl and set aside.

Drain the lentils in the fine-mesh sieve. Rinse the lentils under cold water and shake to dry. Right in the sieve, stir the oregano and crushed red pepper into the lentils; add more salt and crushed red pepper until the lentils are punchy.

Add the olive oil to the greens and stir to combine. Squeeze half the lemon over the greens and stir to combine. Season to taste with salt. Quarter the remaining lemon half for serving and slice or crumble the feta. If eating right away, peel the eggs.

Divide the lentils, greens, feta, eggs and lemon wedges among 4 bowls or airtight containers. Drizzle with oil, oregano and crushed red pepper. Serve immediately, or refrigerate in airtight containers for up to 4 days.

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Mejadra

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Top 16 green lentil recipes from across the web

The most viewed green lentil recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Stewed steak ragù

Middle Eastern lentils

Vegetarian chilli

Quinoa Bowl with Lentils and Mustar...

Lentils and Chickpeas with Greens

Lentil and goats' cheese salad

Almond lentil stew

Green Lentil Salad

Mejadra

Simple Spinach Khichdi

Citrusy Lentil and Sweet Potato Sou...

Vegetarian-Style Congee (_Xi-fan_)

Spinach and Feta Lentil Bowls

One-Pot Chicken and Lentils

Spicy Miso Lentil Soup

Tomato Lentil Stew With Crispy Pota...

The most viewed green lentil recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine