It’s no secret that we’ve become passionate about keeping our pantries well-stocked. We’ve studied the pantries of celebrity cooks like Chrissy Teigen and Rachel Ray, and we’re making tons of pantry recipes from chefs Ina Garten and Giada De Laurentiis.
But no matter how far we dig into our supply of shelf stable goods, behind that last bag of rice or box of pasta there always seems to lurk a lentil. Black lentils, red lentils, puy lentils – sometimes it feels like we’ll never run out. So how do you even use up this versatile ingredient? Luckily, there are a ton of tasty recipes you can try.
Whether you’re craving a creamy curry, a silky soup, or a hearty salad, there’s a lentil recipe for you. The recipes below might finally be the ones that help you use up that supply of lentils lurking in your pantry – and the ones that inspire you to re-stock as soon as you run out!
Carrot and Lentil Soup
Red lentils are the key to the velvety texture of this soup – after simmering they break down, getting creamy. Blended with cooked carrots and lots of aromatics, you’re left with a bowl of soup that’s surprisingly bright and fresh tasting, with a pleasant balance of sweet and earthy flavors.
Get the recipe from Leite’s Culinaria
Salmon With Dill Sauce and Beluga Lentils
Black beluga lentils have a firm texture, keeping their shape even after cooking, which leads to a dramatic presentation. Serve them with a saucy salmon dish and pretend you’re dining at a bistro.
Get the recipe from The Gourmet Gourmand
Smashed Lentils With Grilled Vegetables
Smashed green French lentils (also known as puy lentils) make up a protein-rich bed for a selection of grilled veggies in this recipe. You can use whatever veggies you have on hand, and if you don’t have a grill, just roast them in the oven.
Get the recipe from The Whinery
Tikka Masala Lentils
Brown lentils are simmered with plenty of aromatics and spices to make a vegetarian approximation of this classic Indian take out favorite. Serve with rice or naan so you can scoop up all that extra saucy goodness.
Get the recipe from The Defined Dish
Light Lemon Lentil Soup
Lentil soup doesn’t have to be dreary or bland. Pairing split yellow lentils with a zingy dose of lemon juice makes this one soup you can slurp even when it’s sunny outside.
Get the recipe from The Fiery Vegetarian
Lentil Brown Rice Veggie Burgers
If your homemade veggie burgers are usually mush, you’ll find reprieve in this hearty lentil and brown rice burger recipe, which has a meaty texture and provides plenty of protein.
Get the recipe from The Well Fed Yogi
French Lentil Salad With Feta and Kale
French lentils hold their shape after cooking, making them a good candidate for salads. Use a hearty green like kale, and you’ll have a dish that won’t get soggy in the fridge like regular lettuce would – in fact, this one might taste even better the next day.
Get the recipe from Holistic Foodie
Pickled Fennel Lentil Salad
Not sure what to do with the fennel bulbs that came in your CSA? Turn them into a quick pickle along with thinly sliced shallots, then toss them with cooked puy lentils to make a hearty, refreshing salad.
Get the recipe from Krumpli
Baked Red Lentil Falafel
Falafel is usually made with chickpeas or fava beans, but this recipe uses red lentils instead. Serve with salad, or fold into fluffy pitas along with fresh veggies and tzatziki sauce or hummus.
Get the recipe from The Whinery
Mujadara
Mujadara is a Middle Eastern dish with many variants, but the basics remain the same: spiced lentils and rice are mixed with deeply caramlized onions for a savory, sweet, salty, and satisfying dish that can be an entree or a side.
Get the recipe from Feed Your Soul Too
Lentil Shepherd’s Pie
Red lentils take the place of ground meat in this recipe, so you can have a shepherd’s pie that’s totally vegan but just as cozy and comforitng as the original.
Get the recipe from Greens, Eggs, and Yams
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