Three delicious recipes with lentils


We want to share some tasty lentil recipes that are easy to make, for both winter and summer.

Recipes with lentils are sources of numerous nutrients, as they contain one of the most delicious legumes that exist, but it is also true that sometimes we do not know how to prepare them. For this reason, nothing better than checking out the following three lentil recipes to enjoy for lunch or dinner.

Lentil Recipes: Lentil Salad, Chicken and Vinaigrette


The ideal is to prepare this recipe in the summer because it is very fresh and, in addition, it provides many vitamins to feel good at this time of year. This saucer can be served as an appetizer or as a main course, to provide our body with hydrates of carbon, proteins, and other nutrients.

Ingredients for four people:

  • 350 grams of lentils
  • 1 chicken breast
  • 4 perini tomatoes
  • 2 onions (1 red and 1 white)
  • 100 grams of sweet corn
  • 100 grams of rocket
  • 1 tablespoon of oregano
  • 1 tablespoon of cumin
  • ground black pepper
  • herbs of Provence
  • olive oil
  • salt

To prepare the vinaigrette:

  • 12 leaves of Mentha spicata
  • 1 clove of garlic
  • olive oil
  • lemon juice
  • salt


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You can leave the lentils to soak the night before or not, as you prefer. Cook them on the fire with oregano, chopped white onion, cumin, salt, olive oil, and black pepper. When the water boils, lower the heat to low and let it cook for 40 minutes (until soft).

Drain and let cool. Fillet the chicken breast, add salt and pepper, and season with the herbs of Provence. You can do it grilled with olive oil. Prepare the vinaigrette separately as follows: in the blender glass, mix the garlic, Mentha spicata leaves, lemon juice, and olive oil until you get a light cream. 

Don’t forget to add salt and pepper. Finally, cut the tomatoes into cubes and the red onion into thin strips. Stir together with the lentils and sweet corn. Serve by placing the vegetable and legume salad first and the chicken strips on top.

Lentil recipes: cream of lentils and potatoes


It is an excellent idea for a winter appetizer because it will give you a lot of protein and keep you warm on cold evenings. You can drink the cream like a soup, for example, or it can be an accompaniment to other dishes. It has a delicate or rather sweetish flavor, due to the potatoes.  Try not to overdo the fat, so that it is nutritious, but also light.

Ingredients for four people:

  • 250 grams of cooked lentils
  • 150 grams of potatoes
  • 100 grams of cream or cream
  • 100 ml of vegetable or meat broth
  • fresh ginger
  • paprika
  • turmeric
  • cumin
  • salt
  • olive oil


When the lentils are already cooked, add leek, garlic, and the spice you like best. Add the cooked potato cut into slices, then the broth, cream, salt, and spices.

Mix everything until you get a cream. Pour a little oil and mix well. Serve in individual bowls, preferably clay or ceramic. Don’t forget to warm them up a little before serving.

Lentil recipes: meat with lentils


This is a traditional recipe for eating lentils however you like, perfect for cold days. It is a kind of stew, but without using the sausages which are bad for those suffering from cholesterol or hypertensionLean meat can be used and is ideal for dieters.

Ingredients for four people:

  • 300 grams of lentils
  • 400 grams of veal
  • half onion
  • half a green pepper
  • 3 tomatoes
  • 2 cloves of garlic
  • half a tablespoon of cumin
  • Laurel
  • ground black pepper
  • fresh thyme
  • a teaspoon of sugar
  • olive oil
  • salt


Leave the lentils to soak overnight and then cook them with water and a little salt. Finely chop the onion, chop the garlic with a knife, cut the green tomato into thin strips of the same size as the onion, grate the tomatoes and add a little sugar.

The meat must be cut into not too large cubes. Brown it with a drop of olive oil. Add the vegetables and cook them until they are tender.  Finally, add the tomato and thyme.

You just need to add the lentils already drained, mixed well, and seasoned with bay leaf and cumin. Cook for about 20 minutes and when everything is well cooked, add a little paprika. Eat very hot, recently removed from the pot.

Images courtesy of Sharon Mollerus, Alpha, Robert Judge, You as a machine.


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