12 Cheap Lentil Recipes That Make a Filling Dinner
Lentils deserve a regular spot on a budget menu. They do not need soaking, keep well in the pantry, and work in sauces, stews, bowls, and casseroles. These 12 recipes use dry brown or green lentils as a main ingredient and include a filling way to serve them.
Cook lentils for the meal you want
- Brown or green lentils hold their shape better than red lentils in these recipes. Do not swap varieties without adjusting texture and timing.
- Pick through dry lentils and rinse them before cooking.
- Check for tenderness instead of relying only on the clock. Older lentils may need more time and a little extra water.
What makes these meals heart-conscious?
These recipes emphasize vegetables, beans or lentils, whole grains, and olive oil, with lean poultry, fish, or low-fat dairy where included. That approach follows the American Heart Association’s dietary guidance. Your overall eating pattern matters more than any one dish.
Use no-salt-added canned foods and unsalted broth as listed, and check labels on bread, tortillas, canned fish, and spice blends. The recipes include no added table salt. Costs vary by store and season, so the budget tips focus on ingredient choices and avoiding waste rather than promising a fixed dollar amount.
Jump to a recipe
- Smoky Lentil Taco Bowls
- Lentil and Mushroom Pasta Sauce
- Lemon Lentil and Carrot Bowls
- Lentil and Cabbage Supper
- Lentil and Sweet Potato Curry
- Lentil and Zucchini Tomato Bowls
- Lentil and Frozen Spinach Stew
- Lentil and Corn Chili Bowls
- Lentil and Eggplant Ragout
- Lentil and Cauliflower Supper
- Lentil and Tomato Soup
- Lentil Shepherd’s Pie
1. Smoky Lentil Taco Bowls
Dry lentils are the main ingredient here, with vegetables and a simple seasoning blend doing the rest.
Servings: 4 Prep: 15 minutes Cook: 35 minutes
Ingredients
- 1 cup dry brown or green lentils, rinsed and picked over
- 1 tablespoon olive oil
- 1 onion, diced
- 2 garlic cloves, minced
- 1 bell pepper, diced
- 1 (14.5-ounce) can no-salt-added diced tomatoes
- 3 cups water
- 1 teaspoon ground cumin and 1 teaspoon smoked paprika
- 2 tablespoons lime juice
- 3 cups cooked brown rice
Instructions
- Heat the oil in a large saucepan over medium heat. Cook the onion for 5 minutes and the garlic for 30 seconds.
- Add the vegetables and seasonings. Stir for 2 minutes, then add the dry lentils, tomatoes with their juices, and water.
- Bring to a boil, reduce the heat, and cover loosely. Simmer for 25 to 35 minutes, stirring occasionally, until the lentils are tender. Older lentils may take longer; add water in 1/4-cup amounts if needed.
- Uncover and simmer briefly if the mixture is watery. Stir in the finishing ingredient and taste for balance.
- Divide the listed cooked grain or pasta among four plates or bowls and spoon the lentil mixture over it. If bread is listed instead, serve it alongside.
Budget and prep tip: Dry lentils do not need soaking. Compare their unit price with canned lentils, and cook extra to freeze for another meal.
2. Lentil and Mushroom Pasta Sauce
Dry lentils are the main ingredient here, with vegetables and a simple seasoning blend doing the rest.
Servings: 4 Prep: 15 minutes Cook: 35 minutes
Ingredients
- 1 cup dry brown or green lentils, rinsed and picked over
- 1 tablespoon olive oil
- 1 onion, diced
- 2 garlic cloves, minced
- 8 ounces mushrooms, finely chopped
- 1 (14.5-ounce) can no-salt-added diced tomatoes
- 3 cups water
- 1 teaspoon dried oregano and 1/2 teaspoon dried basil
- 1 tablespoon balsamic vinegar
- 8 ounces whole-wheat spaghetti, cooked according to the package
Instructions
- Heat the oil in a large saucepan over medium heat. Cook the onion for 5 minutes and the garlic for 30 seconds.
- Add the vegetables and seasonings. Stir for 2 minutes, then add the dry lentils, tomatoes with their juices, and water.
- Bring to a boil, reduce the heat, and cover loosely. Simmer for 25 to 35 minutes, stirring occasionally, until the lentils are tender. Older lentils may take longer; add water in 1/4-cup amounts if needed.
- Uncover and simmer briefly if the mixture is watery. Stir in the finishing ingredient and taste for balance.
- Divide the listed cooked grain or pasta among four plates or bowls and spoon the lentil mixture over it. If bread is listed instead, serve it alongside.
Budget and prep tip: Dry lentils do not need soaking. Compare their unit price with canned lentils, and cook extra to freeze for another meal.
3. Lemon Lentil and Carrot Bowls
Dry lentils are the main ingredient here, with vegetables and a simple seasoning blend doing the rest.
Servings: 4 Prep: 15 minutes Cook: 35 minutes
Ingredients
- 1 cup dry brown or green lentils, rinsed and picked over
- 1 tablespoon olive oil
- 1 onion, diced
- 2 garlic cloves, minced
- 3 carrots, diced
- 1 (14.5-ounce) can no-salt-added diced tomatoes
- 3 cups water
- 1 teaspoon ground cumin and 1/2 teaspoon dried thyme
- 2 tablespoons lemon juice
- 3 cups cooked brown rice
Instructions
- Heat the oil in a large saucepan over medium heat. Cook the onion for 5 minutes and the garlic for 30 seconds.
- Add the vegetables and seasonings. Stir for 2 minutes, then add the dry lentils, tomatoes with their juices, and water.
- Bring to a boil, reduce the heat, and cover loosely. Simmer for 25 to 35 minutes, stirring occasionally, until the lentils are tender. Older lentils may take longer; add water in 1/4-cup amounts if needed.
- Uncover and simmer briefly if the mixture is watery. Stir in the finishing ingredient and taste for balance.
- Divide the listed cooked grain or pasta among four plates or bowls and spoon the lentil mixture over it. If bread is listed instead, serve it alongside.
Budget and prep tip: Dry lentils do not need soaking. Compare their unit price with canned lentils, and cook extra to freeze for another meal.
4. Lentil and Cabbage Supper
Dry lentils are the main ingredient here, with vegetables and a simple seasoning blend doing the rest.
Servings: 4 Prep: 15 minutes Cook: 35 minutes
Ingredients
- 1 cup dry brown or green lentils, rinsed and picked over
- 1 tablespoon olive oil
- 1 onion, diced
- 2 garlic cloves, minced
- 4 cups shredded cabbage
- 1 (14.5-ounce) can no-salt-added diced tomatoes
- 3 cups water
- 1 teaspoon smoked paprika and 1/4 teaspoon black pepper
- 1 tablespoon apple cider vinegar
- 4 slices whole-grain bread
Instructions
- Heat the oil in a large saucepan over medium heat. Cook the onion for 5 minutes and the garlic for 30 seconds.
- Add the vegetables and seasonings. Stir for 2 minutes, then add the dry lentils, tomatoes with their juices, and water.
- Bring to a boil, reduce the heat, and cover loosely. Simmer for 25 to 35 minutes, stirring occasionally, until the lentils are tender. Older lentils may take longer; add water in 1/4-cup amounts if needed.
- Uncover and simmer briefly if the mixture is watery. Stir in the finishing ingredient and taste for balance.
- Divide the listed cooked grain or pasta among four plates or bowls and spoon the lentil mixture over it. If bread is listed instead, serve it alongside.
Budget and prep tip: Dry lentils do not need soaking. Compare their unit price with canned lentils, and cook extra to freeze for another meal.
5. Lentil and Sweet Potato Curry
Dry lentils are the main ingredient here, with vegetables and a simple seasoning blend doing the rest.
Servings: 4 Prep: 15 minutes Cook: 35 minutes
Ingredients
- 1 cup dry brown or green lentils, rinsed and picked over
- 1 tablespoon olive oil
- 1 onion, diced
- 2 garlic cloves, minced
- 1 medium sweet potato, cut into 1/2-inch cubes
- 1 (14.5-ounce) can no-salt-added diced tomatoes
- 3 cups water
- 2 teaspoons salt-free curry powder
- 2 tablespoons lemon juice
- 3 cups cooked brown rice
Instructions
- Heat the oil in a large saucepan over medium heat. Cook the onion for 5 minutes and the garlic for 30 seconds.
- Add the vegetables and seasonings. Stir for 2 minutes, then add the dry lentils, tomatoes with their juices, and water.
- Bring to a boil, reduce the heat, and cover loosely. Simmer for 25 to 35 minutes, stirring occasionally, until the lentils are tender. Older lentils may take longer; add water in 1/4-cup amounts if needed.
- Uncover and simmer briefly if the mixture is watery. Stir in the finishing ingredient and taste for balance.
- Divide the listed cooked grain or pasta among four plates or bowls and spoon the lentil mixture over it. If bread is listed instead, serve it alongside.
Budget and prep tip: Dry lentils do not need soaking. Compare their unit price with canned lentils, and cook extra to freeze for another meal.
6. Lentil and Zucchini Tomato Bowls
Dry lentils are the main ingredient here, with vegetables and a simple seasoning blend doing the rest.
Servings: 4 Prep: 15 minutes Cook: 35 minutes
Ingredients
- 1 cup dry brown or green lentils, rinsed and picked over
- 1 tablespoon olive oil
- 1 onion, diced
- 2 garlic cloves, minced
- 2 zucchini, diced
- 1 (14.5-ounce) can no-salt-added diced tomatoes
- 3 cups water
- 1 teaspoon dried oregano and 1/2 teaspoon dried rosemary
- 2 tablespoons chopped parsley
- 3 cups cooked whole-wheat couscous
Instructions
- Heat the oil in a large saucepan over medium heat. Cook the onion for 5 minutes and the garlic for 30 seconds.
- Add the vegetables and seasonings. Stir for 2 minutes, then add the dry lentils, tomatoes with their juices, and water.
- Bring to a boil, reduce the heat, and cover loosely. Simmer for 25 to 35 minutes, stirring occasionally, until the lentils are tender. Older lentils may take longer; add water in 1/4-cup amounts if needed.
- Uncover and simmer briefly if the mixture is watery. Stir in the finishing ingredient and taste for balance.
- Divide the listed cooked grain or pasta among four plates or bowls and spoon the lentil mixture over it. If bread is listed instead, serve it alongside.
Budget and prep tip: Dry lentils do not need soaking. Compare their unit price with canned lentils, and cook extra to freeze for another meal.
7. Lentil and Frozen Spinach Stew
Dry lentils are the main ingredient here, with vegetables and a simple seasoning blend doing the rest.
Servings: 4 Prep: 15 minutes Cook: 35 minutes
Ingredients
- 1 cup dry brown or green lentils, rinsed and picked over
- 1 tablespoon olive oil
- 1 onion, diced
- 2 garlic cloves, minced
- 1 (10-ounce) package frozen chopped spinach, thawed and squeezed dry
- 1 (14.5-ounce) can no-salt-added diced tomatoes
- 3 cups water
- 1 teaspoon ground cumin and 1/2 teaspoon ground coriander
- 2 tablespoons lemon juice
- 4 slices whole-grain bread
Instructions
- Heat the oil in a large saucepan over medium heat. Cook the onion for 5 minutes and the garlic for 30 seconds.
- Add the vegetables and seasonings. Stir for 2 minutes, then add the dry lentils, tomatoes with their juices, and water.
- Bring to a boil, reduce the heat, and cover loosely. Simmer for 25 to 35 minutes, stirring occasionally, until the lentils are tender. Older lentils may take longer; add water in 1/4-cup amounts if needed.
- Uncover and simmer briefly if the mixture is watery. Stir in the finishing ingredient and taste for balance.
- Divide the listed cooked grain or pasta among four plates or bowls and spoon the lentil mixture over it. If bread is listed instead, serve it alongside.
Budget and prep tip: Dry lentils do not need soaking. Compare their unit price with canned lentils, and cook extra to freeze for another meal.
8. Lentil and Corn Chili Bowls
Dry lentils are the main ingredient here, with vegetables and a simple seasoning blend doing the rest.
Servings: 4 Prep: 15 minutes Cook: 35 minutes
Ingredients
- 1 cup dry brown or green lentils, rinsed and picked over
- 1 tablespoon olive oil
- 1 onion, diced
- 2 garlic cloves, minced
- 2 cups frozen corn
- 1 (14.5-ounce) can no-salt-added diced tomatoes
- 3 cups water
- 1 teaspoon salt-free chili powder and 1 teaspoon ground cumin
- 2 tablespoons lime juice
- 3 cups cooked brown rice
Instructions
- Heat the oil in a large saucepan over medium heat. Cook the onion for 5 minutes and the garlic for 30 seconds.
- Add the vegetables and seasonings. Stir for 2 minutes, then add the dry lentils, tomatoes with their juices, and water.
- Bring to a boil, reduce the heat, and cover loosely. Simmer for 25 to 35 minutes, stirring occasionally, until the lentils are tender. Older lentils may take longer; add water in 1/4-cup amounts if needed.
- Uncover and simmer briefly if the mixture is watery. Stir in the finishing ingredient and taste for balance.
- Divide the listed cooked grain or pasta among four plates or bowls and spoon the lentil mixture over it. If bread is listed instead, serve it alongside.
Budget and prep tip: Dry lentils do not need soaking. Compare their unit price with canned lentils, and cook extra to freeze for another meal.
9. Lentil and Eggplant Ragout
Dry lentils are the main ingredient here, with vegetables and a simple seasoning blend doing the rest.
Servings: 4 Prep: 15 minutes Cook: 35 minutes
Ingredients
- 1 cup dry brown or green lentils, rinsed and picked over
- 1 tablespoon olive oil
- 1 onion, diced
- 2 garlic cloves, minced
- 1 small eggplant, cut into 1/2-inch cubes
- 1 (14.5-ounce) can no-salt-added diced tomatoes
- 3 cups water
- 1 teaspoon dried oregano and 1/2 teaspoon ground cumin
- 2 tablespoons chopped parsley
- 3 cups cooked brown rice
Instructions
- Heat the oil in a large saucepan over medium heat. Cook the onion for 5 minutes and the garlic for 30 seconds.
- Add the vegetables and seasonings. Stir for 2 minutes, then add the dry lentils, tomatoes with their juices, and water.
- Bring to a boil, reduce the heat, and cover loosely. Simmer for 25 to 35 minutes, stirring occasionally, until the lentils are tender. Older lentils may take longer; add water in 1/4-cup amounts if needed.
- Uncover and simmer briefly if the mixture is watery. Stir in the finishing ingredient and taste for balance.
- Divide the listed cooked grain or pasta among four plates or bowls and spoon the lentil mixture over it. If bread is listed instead, serve it alongside.
Budget and prep tip: Dry lentils do not need soaking. Compare their unit price with canned lentils, and cook extra to freeze for another meal.
10. Lentil and Cauliflower Supper
Dry lentils are the main ingredient here, with vegetables and a simple seasoning blend doing the rest.
Servings: 4 Prep: 15 minutes Cook: 35 minutes
Ingredients
- 1 cup dry brown or green lentils, rinsed and picked over
- 1 tablespoon olive oil
- 1 onion, diced
- 2 garlic cloves, minced
- 4 cups small cauliflower florets
- 1 (14.5-ounce) can no-salt-added diced tomatoes
- 3 cups water
- 1 teaspoon smoked paprika and 1/2 teaspoon ground coriander
- 2 tablespoons lemon juice
- 3 cups cooked brown rice
Instructions
- Heat the oil in a large saucepan over medium heat. Cook the onion for 5 minutes and the garlic for 30 seconds.
- Add the vegetables and seasonings. Stir for 2 minutes, then add the dry lentils, tomatoes with their juices, and water.
- Bring to a boil, reduce the heat, and cover loosely. Simmer for 25 to 35 minutes, stirring occasionally, until the lentils are tender. Older lentils may take longer; add water in 1/4-cup amounts if needed.
- Uncover and simmer briefly if the mixture is watery. Stir in the finishing ingredient and taste for balance.
- Divide the listed cooked grain or pasta among four plates or bowls and spoon the lentil mixture over it. If bread is listed instead, serve it alongside.
Budget and prep tip: Dry lentils do not need soaking. Compare their unit price with canned lentils, and cook extra to freeze for another meal.
11. Lentil and Tomato Soup
A roomy pot of soup makes modest ingredients feel like a complete meal. The beans or lentils supply substance without cream.
Servings: 4 Prep: 15 minutes Cook: 38 minutes
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 garlic cloves, minced
- 2 carrots and 2 celery stalks, diced
- 1 cup dry brown lentils, rinsed and picked over
- 1 (14.5-ounce) can no-salt-added diced tomatoes
- 4 cups unsalted vegetable broth
- 1 teaspoon ground cumin and 1/2 teaspoon dried oregano
- 1 tablespoon lemon juice
Instructions
- Heat the oil in a large soup pot over medium heat. Cook the onion for 5 minutes, then add the garlic and stir for 30 seconds.
- Add the listed vegetables and seasonings. Cook for 2 minutes, stirring to coat them in the oil.
- Add the beans, lentils, or split peas, tomatoes with their juices, and broth. If pumpkin puree is listed, stir it in now. Bring to a boil, then reduce the heat to a gentle simmer.
- Cover loosely and simmer for 30 minutes, stirring occasionally, until the vegetables and any dry lentils or grains are tender. If using pasta, add it for the final package cooking time. If using spinach, stir it in for the last 3 minutes.
- For a thicker soup, mash a ladleful of beans against the side of the pot. For a thinner soup, stir in a little hot water. Remove any bay leaf, finish with the lemon juice, and divide among four bowls.
Budget and prep tip: Freeze individual portions before they get pushed to the back of the refrigerator. Use unsalted broth and no-salt-added canned ingredients; season with herbs and lemon.
12. Lentil Shepherd’s Pie
A lentil filling keeps this familiar potato-topped casserole affordable and satisfying.
Servings: 4 Prep: 20 minutes Cook: 55 minutes
Ingredients
- 1 cup dry brown lentils, rinsed and picked over
- 3 cups water
- 1 tablespoon olive oil
- 1 onion, diced
- 2 carrots, diced
- 2 cups frozen peas
- 1 (14.5-ounce) can no-salt-added diced tomatoes
- 1 teaspoon dried thyme
- 1 pound potatoes, peeled and cubed
- 1/2 cup low-fat milk
- 1/4 teaspoon black pepper
Instructions
- Heat the oven to 400°F. Simmer the lentils in 3 cups water for 25 to 35 minutes, until tender, adding water if needed. Drain any excess.
- Meanwhile, cover the potatoes with water in another pot. Boil for 15 to 20 minutes, until tender. Drain and mash with the milk and pepper.
- Heat the oil in a skillet. Cook the onion and carrots for 8 minutes. Add the tomatoes, peas, thyme, and cooked lentils; simmer for 5 minutes.
- Spread the filling in an 8-inch square baking dish. Spoon the mashed potatoes over the top and spread to the edges.
- Bake for 20 minutes, until the filling bubbles and the top is lightly golden. Rest for 5 minutes before dividing into four portions.
Budget and prep tip: Cook the lentils and potatoes at the same time to save effort. Freeze cooled portions for another dinner.
Store leftovers without wasting food
Refrigerate perishable food in shallow containers within 2 hours, or within 1 hour if the temperature is above 90°F. Keep the refrigerator at 40°F or below. Use cooked leftovers within 3 to 4 days, or freeze them sooner for later meals. Reheat cooked leftovers to 165°F. Keep cold lunch salads cold. See the USDA guide to leftovers for details.
Common questions
Can I use cooked dry beans or lentils instead of cans?
Yes. One 15-ounce can of beans usually provides about 1 1/2 cups drained beans. Use fully cooked beans in that amount. For recipes written with dry lentils, keep the dry quantity and cooking liquid as listed; canned lentils are already cooked and require less simmering.
Do I need expensive specialty ingredients?
No. These recipes use ordinary grocery-store ingredients. Olive oil, a few dry spices, and lemon or vinegar provide flavor. Buy the smallest practical list for the recipes you plan to cook.
More meal-planning help
For more background, read Heart Health After 50: 12 Small Changes You Can Make This Week. You can also browse the recipe collections below for your next grocery trip.
