Vegan Lentil Recipes

Explore 20+ easy vegan lentil recipes that are nourishing, budget-friendly, and incredibly versatile! Lentils are packed with plant-based protein, fiber, iron, folate, and antioxidants. And unlike many other legumes, they don't require soaking which makes them quick and convenient to cook!

It's also said lentils were one of the first foods to be cultivated in ancient Greece. They've been a staple food for thousands of years for good reason: they're simple, satisfying, and deeply nourishing. I use this powerhouse ingredient in a wide variety of dishes like soups & stews, salads, curries, and hearty mains. Lentils come in several varieties, each with their own flavor, texture, and cooking time:

• Brown lentils: Standard; the everyday, all-purpose choice. They're mild, earthy, tender, and hold their shape if not overcooked. I find these are the most readily-available in stores and the most budget-friendly. (You may also come across Spanish Pardina lentils which are a type of small brown lentil.)
• Green lentils: Similar to brown, but a little more peppery in taste. They take slightly longer to cook than brown, but hold their shape well. (I often use brown and green interchangeably.)
• Red lentils: These are much different. They're mild and slightly sweet. They also become soft and creamy when cooked (not holding their shape). They're split and hulled so they cook fast and turn mushy. This makes them a great choice for Indian dals, stew, creamy soups, or curries. Yellow lentils are similar to red, but are more neutral in taste.
• Black lentils: Also called beluga lentils. These are rich and earthy. They're very firm and hold their shape exceptionally well. So they're great if you want visual appeal (with no mushy texture).
• French green lentils: Also called Le Puy. I don't use specialty lentils like these in the recipes below because they're often harder to find and more expensive.

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