20 Meatless Lentil Dinners for Filling Weeknight Meals

These meatless lentil dinners include soups, bowls, casseroles, tacos, and skillet meals. Each recipe makes about four servings. Rinse dry lentils and pick out any debris; most brown or green lentils cook in 25–35 minutes, while red lentils soften faster.

1. Lentil Bolognese

Green lentils simmer in tomato sauce for a hearty meatless pasta topping.

Ingredients

• 12 oz pasta
• 1 1/2 cups cooked lentils
• 1 can crushed tomatoes
• 1 carrot, grated
• 1 small onion
• 1 tbsp olive oil
• 1 tsp Italian herbs.

Instructions

1. Cook pasta. Sauté onion and carrot in oil for 5 minutes. Stir in lentils, tomatoes, herbs, salt, and pepper. Simmer 20 minutes and serve over pasta.

2. Coconut Red Lentil Dal

Red lentils break down into a creamy, gently spiced curry.

Ingredients

• 1 cup red lentils, rinsed
• 1 can coconut milk
• 2 cups broth
• 1 tbsp grated ginger
• 2 garlic cloves
• 1 tsp turmeric
• 1 tsp cumin
• rice.

Instructions

1. Sauté ginger and garlic for 1 minute. Add turmeric and cumin, then lentils, coconut milk, and broth. Simmer 20–25 minutes, stirring, until soft. Serve with rice and cilantro.

3. Lentil and Sweet Potato Shepherd’s Pie

A savory lentil and vegetable filling sits beneath mashed sweet potatoes.

Ingredients

• 2 cups cooked lentils
• 1 onion, diced
• 1 cup peas and carrots
• 1 cup broth
• 2 sweet potatoes
• 2 tbsp milk
• 1 tsp thyme.

Instructions

1. Heat oven to 400°F. Boil sweet potatoes until tender and mash with milk. Simmer lentils, onion, vegetables, broth, and thyme until thick. Spread in a dish, top with mash, and bake 20 minutes.

4. Mediterranean Lentil Stuffed Peppers

Lentils, rice, tomatoes, and herbs fill bell peppers for a simple baked meal.

Ingredients

• 4 bell peppers, halved
• 1 1/2 cups cooked lentils
• 1 cup cooked rice
• 1 cup tomato sauce
• 1 tsp oregano
• 1/3 cup feta.

Instructions

1. Heat oven to 375°F. Mix lentils, rice, half the sauce, and oregano. Fill peppers and place in a baking dish with remaining sauce. Cover and bake 35 minutes; uncover, add feta, and bake 5 minutes.

5. Smoky Lentil Tacos

Cumin and smoked paprika season lentils for quick tacos with crunchy toppings.

Ingredients

• 2 cups cooked lentils
• 1 tbsp tomato paste
• 1 tsp cumin
• 1/2 tsp smoked paprika
• 8 tortillas
• 2 cups shredded cabbage
• 1 avocado.

Instructions

1. Warm lentils with tomato paste, cumin, paprika, and 1/4 cup water for 8 minutes. Spoon into warm tortillas and add cabbage, avocado, and salsa.

6. Lentil Walnut Lettuce Cups

Chopped walnuts and lentils make a savory, textured lettuce-cup filling.

Ingredients

• 1 1/2 cups cooked lentils
• 1/2 cup walnuts, chopped
• 1 tsp cumin
• 1/2 tsp paprika
• 1 tbsp olive oil
• 12 lettuce leaves
• 1/2 cup yogurt.

Instructions

1. Toast walnuts in a skillet. Add oil, lentils, cumin, and paprika; cook 5 minutes. Spoon into lettuce leaves and top with yogurt sauce and chopped cucumber.

7. Lentil and Vegetable Curry

Cauliflower and spinach simmer with lentils in a tomato curry sauce.

Ingredients

• 1 cup brown lentils
• 1 small cauliflower
• 1 can diced tomatoes
• 4 cups broth
• 1 tbsp curry powder
• 2 cups spinach
• rice.

Instructions

1. Combine lentils, cauliflower florets, tomatoes, broth, and curry powder. Simmer 30–35 minutes until lentils are tender. Stir in spinach until wilted and serve with rice.

8. Lentil Mushroom Burgers

Sautéed mushrooms add savory flavor to these pan-seared lentil patties.

Ingredients

• 2 cups cooked lentils
• 8 oz mushrooms, finely chopped
• 1 egg
• 1/2 cup oats
• 1 tsp garlic powder
• 1 tbsp olive oil
• buns.

Instructions

1. Sauté mushrooms until browned and moisture evaporates. Mash lentils and mix with mushrooms, egg, oats, and garlic powder. Shape four patties; chill 15 minutes. Pan-sear 4–5 minutes per side.

9. Lentil and Eggplant Tomato Bake

Roasted eggplant and lentils bake in tomato sauce with feta.

Ingredients

• 1 large eggplant, cubed
• 2 cups cooked lentils
• 2 cups marinara
• 1 tsp oregano
• 1/3 cup feta
• 1 tbsp olive oil.

Instructions

1. Heat oven to 425°F. Roast eggplant with oil for 20 minutes. Mix with lentils, marinara, and oregano in a baking dish. Bake 15 minutes; top with feta and bake 5 minutes more.

10. Lentil and Rice Bowls with Caramelized Onion

Lentils, rice, and slow-cooked onions make a simple, satisfying bowl.

Ingredients

• 1 cup brown lentils
• 1 cup rice
• 2 large onions, sliced
• 2 tbsp olive oil
• 1/2 tsp cumin
• 1/2 cup plain yogurt.

Instructions

1. Cook lentils and rice separately until tender. Slowly cook onions in oil over medium-low heat 20–25 minutes until deeply golden. Combine rice and lentils, top with onions and yogurt.

11. Lentil-Stuffed Acorn Squash

Roasted squash halves hold lentils, cranberries, herbs, and pecans.

Ingredients

• 2 acorn squash, halved and seeded
• 2 cups cooked lentils
• 1/3 cup dried cranberries
• 1/3 cup pecans
• 1 celery stalk, diced
• 1 tbsp olive oil
• sage.

Instructions

1. Heat oven to 400°F. Brush squash with oil and roast cut-side down 30 minutes. Mix lentils, cranberries, pecans, celery, and sage. Fill squash and bake 10 minutes more.

12. Lentil and Chickpea Shakshuka

Lentils and chickpeas enrich a spiced tomato sauce with baked eggs.

Ingredients

• 1 cup cooked lentils
• 1 can chickpeas
• 1 can crushed tomatoes
• 1 bell pepper
• 1 tsp cumin
• 4 eggs
• parsley.

Instructions

1. Sauté pepper with cumin until soft. Add tomatoes, lentils, and chickpeas; simmer 12 minutes. Make four wells, crack in eggs, cover, and cook until whites set. Garnish with parsley.

13. Green Lentil and Roasted Carrot Bowls

Sweet roasted carrots pair with earthy lentils and a lemon-tahini dressing.

Ingredients

• 1 lb carrots, cut lengthwise
• 2 cups cooked green lentils
• 1 tbsp olive oil
• 1 tbsp tahini
• 1 lemon
• 2 cups greens
• 1/3 cup feta.

Instructions

1. Roast carrots at 425°F with oil for 25–30 minutes. Whisk tahini, lemon juice, and 2 tbsp water. Divide lentils and greens into bowls, add carrots and feta, and drizzle dressing.

14. Lentil Enchilada Casserole

Lentils, tortillas, corn, and enchilada sauce bake into an easy casserole.

Ingredients

• 2 cups cooked lentils
• 8 corn tortillas, torn
• 1 1/2 cups enchilada sauce
• 1 cup corn
• 1 cup shredded cheddar
• 1/2 tsp cumin.

Instructions

1. Heat oven to 375°F. Layer tortillas, lentils, corn, cumin, and sauce in a baking dish. Top with cheese and bake 25 minutes until bubbly. Rest 5 minutes before serving.

15. Lentil Minestrone

Lentils, vegetables, and pasta make a nourishing tomato broth.

Ingredients

• 1 cup brown lentils
• 1 carrot
• 1 zucchini
• 1 can diced tomatoes
• 5 cups broth
• 1 cup small pasta
• 1 tsp Italian seasoning.

Instructions

1. Simmer lentils, carrot, tomatoes, broth, and seasoning for 25 minutes. Add zucchini and pasta; cook until pasta and lentils are tender, adding water if needed. Top with basil.

16. Lentil Sloppy Joes

A tangy tomato sauce turns lentils into a hearty sandwich filling.

Ingredients

• 2 cups cooked lentils
• 1 onion, diced
• 1 cup tomato sauce
• 1 tbsp tomato paste
• 1 tsp mustard
• 1 tsp apple cider vinegar
• 4 buns.

Instructions

1. Sauté onion until soft. Add lentils, tomato sauce, paste, mustard, vinegar, and 1/4 cup water. Simmer 12 minutes until thick. Spoon onto toasted buns.

17. Lentil Spinach Coconut Soup

Red lentils and coconut milk make a creamy soup with ginger and lime.

Ingredients

• 1 cup red lentils
• 1 can coconut milk
• 3 cups broth
• 1 tbsp grated ginger
• 2 cups spinach
• 1 lime
• 1 tsp curry powder.

Instructions

1. Sauté ginger and curry powder briefly. Add lentils, coconut milk, and broth; simmer 20 minutes until soft. Stir in spinach and lime juice and serve warm.

18. Lentil Shepherd’s Skillet with Peas

A skillet of lentils and vegetables gets a mashed potato topping.

Ingredients

• 2 cups cooked lentils
• 1 cup peas and carrots
• 1 cup broth
• 1 tbsp tomato paste
• 3 cups mashed potatoes
• 1 tsp thyme.

Instructions

1. Heat oven to 425°F. Simmer lentils, vegetables, broth, paste, and thyme until thick. Spread in an oven-safe skillet, top with mashed potatoes, and bake 15 minutes until golden.

19. Lentil and Quinoa Stuffed Zucchini

Quinoa and lentils fill roasted zucchini boats with herbs and tomato.

Ingredients

• 4 zucchini
• 1 cup cooked lentils
• 1 cup cooked quinoa
• 1/2 cup diced tomatoes
• 1/3 cup feta
• 1 tsp oregano.

Instructions

1. Heat oven to 400°F. Halve zucchini lengthwise and scoop out centers. Mix lentils, quinoa, tomatoes, oregano, and half the feta. Fill zucchini and bake 25 minutes; sprinkle with remaining feta.

20. Lentil Chili with Beans

A mix of lentils and beans simmers into a thick, mild chili.

Ingredients

• 1 cup brown lentils
• 1 can kidney beans
• 1 can black beans
• 1 can crushed tomatoes
• 4 cups broth
• 1 bell pepper
• 1 tbsp chili powder.

Instructions

1. Combine lentils, beans, tomatoes, broth, diced pepper, and chili powder in a pot. Simmer 35–40 minutes until lentils are tender and chili thickens. Serve with avocado or yogurt.

Cook and store lentils

Cooked lentils can be refrigerated in a covered container for 3–4 days or frozen in portions. Acidic ingredients like tomatoes can slow lentils from softening, so simmer them until tender before adding extra lemon or vinegar.