Top Rated Lentil Recipes

Spiced Pumpkin with Goat Cheese and Lentils
Full of earthy and aromatic spices, this dish is simple to make and provides a hearty dinner or a side dish for fish or roasted meats. We used golden lentils in this recipe, but you're welcome to use any other kind that you like. Alternatively, if you lean on the salty side of things, you can always swap the goat cheese for some feta (preferably Bulgarian).  Click here to see the Not Just for Carving: 8 Pumpkin Recipes story.
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5
Sweet Potato Croutons
A simple and delicious recipe for those who want to make a warm and easy meal, with some seasonal fall ingredients, on a cold night. Lentilles du Puy, which come from the Haute-Loire region of France, are pretty unique in both flavor and consistency: unlike other lentils, they'll stay quite firm even after an extensive period of cooking.  Best eaten with sliced French or sourdough bread.
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4.8
EAST AFRICAN CHICKEN AND LENTIL STEW
This colorful East African chicken and lentil stew offers a new take on a classic Ethiopian doro wat chicken stew. Just be sure to follow the instructions for making the Berbere seasoning blend first, then get to cooking.  Courtesy of McCormick
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4.75
Ethiopian food - Messer Wot, Ethiopian Red Lentil Stew, is perfect for Passover or any day - The Daily Meal
This Ethiopian red lentil stew is vegan and great for Passover (if your tradition permits lentils) but delicious any time of year. It’s a simple, flavorful dish consisting of onions, garlic, ginger, tomato paste, red lentils and the Ethiopian spice mix berbere. Scroll down for the recipe, or watch the messer wot recipe video to see how it's made (via The Daily Meal’s YouTube channel).Recipe Courtesy Beejhy Barhany, Tsion Cafe
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4.75
Sweet spiced brown rice and gingered lentils
Brown basmati rice replaces traditional white rice in this holiday take on a classic and hearty Lebanese side, mujadara. This recipe by JeanMarie Brownson appeared in the Chicago Tribune.
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4.75
Top Chef contestant Nikki Cascone loves salmon especially with lots of vegetables and herbs. Try this recipe for a quick and healthy dinner. Click here to see the Mommy-To-Be Eating Q&A with Nikki Cascone.
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4.6
Lentil Soup
I stayed home sick from work the other day, and, because it was freezing cold out, I decided to make myself a soup with whatever I had on hand. It turned out to be a bag of lentils, a can of beans, some cherry tomatoes and a block of Parmigiano-Reggiano. The soup was easy, filling and delicious -- plus I didn't have to leave my house to make it.Try making this at home, then storing the lentil soup (pre-tomato addition) in the refrigerator or freezer for a quick, re-heated weeknight meal. You can also use this as a base for adding onions or other vegetables or fresh herbs.
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3.8
Slow-Cooker Spanish Lentil and Chorizo Stew
This is a simplified slow cooker version of a dish that I first had in college when I spent a semester abroad in Madrid, Spain. I chose a home-stay and was matched with an old-school Madrileña grandmother who once told me that she missed Franco. She was a widow living on a pension and did her all of her own shopping, cooking, and laundry and, because I signed up for it, mine too. Every day that fall, I came home from class during the two-hour siesta to a kitchen steamy with whatever she had bubbling on the stove. Whatever I learned about Spanish home cooking was purely through observation, but when I came back to the States, I found that I missed the sopa de lentejas so much that I've been playing with this recipe for years. Click here to see Recipe SWAT Team: One-Pot Meals.   Click here for more of the 101 Best Slow Cooker Recipes
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3.545455
soup
There are few things I like more than cooking with legumes. They are nutrient dense, cheap and can be used in everything from salads, to soups, to stews. This soup has some Asian accents and the coconut milk gives it a lovely, creamy texture.
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3.5
Figs and Chorizo
When I think of chorizo, there is one dish that always comes to mind (and never fails to make me hungry): Chorizo with Sweet and Sour Figs, a warm tapas served at Barcelona restaurant in South Norwalk, Conn. The smoky flavor from the pork sausage combined with the rich caramelization of the braised figs is incredibly satisfying (and perfect to eat with the restaurant’s phenomenal bread).Inspired by Barcelona’s chorizo tapas, I wanted to create a hearty salad-like dish that I could eat alone or atop a bed of greens. I added cooked French green lentils for added fiber and heft, and chose fresh chorizo rather than smoked, cured as served at the restaurant.If you don’t have chorizo, you can use your favorite sausage as a substitute.Click here to see Recipe SWAT Team: Chorizo
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3.153845
lentil stew
While I was researching Mexican cuisine I came across a traditional dish called Sopa de Lentejas, which is basically a lentil soup/stew with Mexican seasoning. I noticed that in some recipes chorizo was used. I decided to make my own simplified version of this traditional stew using chorizo and Supremo's Crema Supremo sour cream to top the dish. This sour cream has a distinctive tang to it that just says Mexican food! — Diane Balch, Simple Living and EatingFor more recipes like this one visit Simple Living and Eating.
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3
Pear Salad
When it comes to composing a great fall salad, the key is knowing which fruits and vegetables are currently in season. In the case of this particular mix, the star ingredient is the pears (I used red bartletts), which should be available at your local farmers market beginning in late summer and through the fall. The crunchy sweetness from the fruit balances out the earthiness of the lentils and kale, and the tanginess of the feta cheese. I like to julienne the kale and cut the pears into matchsticks so that each of the components are a similar size. Click here to see 7 Ideas for Fall Salads.
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2.5