Lentil Recipes

This soup will give you fresh appreciation for turnips and will keep your hunger pangs down after lunch.

If you like, grate Parmesan cheese over the pasta just before serving, or offer grated cheese on the side.

Tender broccoli rabe adds a welcome pop of green (and a generous dose of fiber!) to this lentil-and-tomato soup spiced with coriander and cumin.

Marag dal is a popular Arabian Gulf stew that's typically made with red lentils, potatoes, and spices. Martha's version is even heartier, thanks to the addition of butternut squash, sweet onion, chickpeas, and kale.

Thanks to rich lentils and meaty mushrooms, this vegetarian soup still has all the stick-to-your-ribs heartiness of beef stew.

Umbrian lentils are well-suited to absorb the earthy and salty flavors of this dish. Any type of small dried lentil can be substituted.

With green lentils anchoring a medley of tangy goat cheese and peppery arugula, this nicely textured salad is both light and filling.

The earthy flavor of the lentils is set off by the tartness of the tomatoes and a spoonful of wine vinegar, which is stirred in just before serving the soup.

Thanks to two pantry staples -- lentils and chicken broth -- you can get this satisfying soup on the table in a flash.

This hors d'oeuvre was inspired by traditional pate, but gets its richness from French lentils, cremini mushrooms, and hazelnuts. The legumes and nuts are sources of cholesterol-lowering fiber.

Rosemary, shallots and garlic add bold flavors to this lentil side dish.

A mustard vinaigrette gives this Mediterranean-inspired dish its tangy flavor. Drizzle some over a leafy-green salad, and serve it on the side.

Although they have a humble reputation, lentils are packed with protein and fiber. Serve them in burger form and they'll go fast.

Grainy mustard adds body and zip to this easy-to-make broiled-salmon dinner.

Simple yet substantial, this warming soup combines vegetables with whole-grain bulgur and fiber-rich lentils for a hearty main course.

Red lentils, which actually have a deep-orange color, are rounder and smaller than the more common brown variety.

This is one of Joe Bonanno's most popular firehouse dishes. Choose a chili powder that suits your taste for heat. Leave the pot uncovered during simmering to allow excess water to evaporate and the chili to thicken.

Our substantial lentilsoup also includes dicedcelery,red peppers, carrots, and bulghur wheat.The French green lentilverte de puyholds its shapewell when cooked and has a more delicate tastethan other varieties do.

The lentil mixture can be made a day ahead and stored in the refrigerator. Form it into patties just before cooking.

Swap out the usual croutons for crunchy kale chips in this umami-packed lentil and mushroom soup.

Whenever possible, buy vacuum-packed cooked lentils (available in many supermarkets); if using the canned variety, be sure to drain and thoroughly rinse the lentils before using.

Reader Julie Sun from New York City takes lentils beyond the soup bowl with this healthy dish, which is perfect to pack for lunch.

Simple, affordable, and a complete protein—there's a reason why rice and legumes are a staple meal in so many different cultures. Here, tender white rice and quick-cooking lentils make a hearty and satisfying vegetarian bowl. To dress things up and deepen the flavor, quick-cooking grated beets were caramelized and then simmered them with the grain mixture, and it's all topped off with a dollop of creamy yogurt and a sprinkle of Aleppo pepper.