15 Hearty Friday Lentil Recipes You’ll Love

Lentils are a nutritious and protein-packed ingredient perfect for hearty and satisfying meals.

They cook quickly, are budget-friendly, and work well in a variety of dishes.

These 15 Friday lentil recipes are designed to make end-of-week dinners simple, flavorful, and wholesome.

From soups and stews to salads, curries, and one-pot dishes, there’s a recipe for every taste.

Using fresh vegetables, herbs, and spices, these lentil recipes are ideal for a healthy Friday dinner.

Enjoy plant-based, hearty, and flavorful meals to start the weekend right.

15 Hearty Friday Lentil Recipes You’ll Love

Friday lentil recipes prove that plant-based meals can be delicious, filling, and easy to prepare.

These 15 recipes offer a variety of flavors, textures, and cooking methods for any preference.

From comforting soups and stews to fresh salads and curries, there’s a lentil recipe for every occasion.

Experiment with herbs, spices, and vegetables to customize each dish to your taste.

Lentils are nutritious, versatile, and perfect for healthy Friday dinners.

With these recipes, you can enjoy wholesome, satisfying, and flavorful meals to celebrate the weekend.

Spicy Lentil and Tomato Stew

This Spicy Lentil and Tomato Stew is hearty, flavorful, and perfect for a Friday dinner.

It combines red lentils, ripe tomatoes, and aromatic spices in a warming, savory broth.

Slow simmering allows lentils to absorb the spice and tomato flavors completely.

Ingredients:

• 2 cups red lentils, rinsed
• 4 large tomatoes, chopped
• 1 onion, chopped
• 3 cloves garlic, minced
• 1-inch piece ginger, minced
• 1 tsp cumin seeds
• 1 tsp turmeric powder
• 1 tsp paprika
• 1 tsp garam masala
• 2 tbsp olive oil
• 4 cups vegetable broth
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

• Heat olive oil in a large pot over medium heat.
• Add cumin seeds and sauté 30 seconds until fragrant.
• Stir in onions and cook 5–7 minutes until translucent.
• Add garlic and ginger, cooking 2 minutes until aromatic.
• Add chopped tomatoes, turmeric, paprika, and salt, cooking 5–7 minutes until tomatoes soften.
• Stir in red lentils and vegetable broth, bringing to a gentle boil.
• Reduce heat, cover, and simmer 20–25 minutes until lentils are tender.
• Sprinkle garam masala and mix gently.
• Adjust seasoning and remove from heat.
• Serve hot, garnished with fresh cilantro.

This Spicy Lentil and Tomato Stew is hearty, aromatic, and warming.

Red lentils absorb the spices and tomatoes beautifully.

It is perfect for a protein-rich Friday dinner.

A comforting, satisfying dish ideal for weeknight meals or casual gatherings.

Lentil and Vegetable Curry

This Lentil and Vegetable Curry is rich, vibrant, and nutritious.

It combines green lentils with assorted vegetables and aromatic Indian spices.

Slow cooking allows lentils and vegetables to absorb flavors, creating a hearty, wholesome curry.

Ingredients:

• 2 cups green lentils, rinsed
• 2 cups mixed vegetables (carrot, peas, beans, cauliflower)
• 1 onion, chopped
• 2 cloves garlic, minced
• 1-inch piece ginger, minced
• 1 tsp cumin powder
• 1 tsp coriander powder
• 1/2 tsp turmeric powder
• 1/2 tsp chili powder
• 2 tbsp olive oil
• 4 cups vegetable broth
• Salt to taste
• Fresh cilantro for garnish

Instructions:

• Heat olive oil in a large pan over medium heat.
• Add onions and sauté 5–7 minutes until golden brown.
• Stir in garlic and ginger, cooking 2 minutes until aromatic.
• Add cumin, coriander, turmeric, and chili powder, mixing well.
• Add green lentils and vegetable broth, bringing to a boil.
• Reduce heat and simmer 20 minutes until lentils begin to soften.
• Add mixed vegetables, cover, and simmer another 15–20 minutes until vegetables and lentils are tender.
• Adjust seasoning and remove from heat.
• Garnish with fresh cilantro before serving hot.

This Lentil and Vegetable Curry is wholesome, aromatic, and flavorful.

Lentils provide protein while vegetables add texture and nutrients.

It is perfect for a nutritious vegan or vegetarian Friday meal.

A hearty, comforting dish ideal for family dinners or casual gatherings.

Lentil and Coconut Soup

This Lentil and Coconut Soup is creamy, flavorful, and warming.

It combines red lentils with coconut milk, aromatic spices, and a touch of lime for balance.

Slow simmering allows lentils to become tender and absorb the coconut and spice flavors.

Ingredients:

• 2 cups red lentils, rinsed
• 1 onion, chopped
• 2 cloves garlic, minced
• 1-inch piece ginger, minced
• 1 tsp turmeric powder
• 1 tsp cumin powder
• 1/2 tsp chili flakes (optional)
• 1 can coconut milk (400 ml)
• 4 cups vegetable broth
• 2 tbsp olive oil
• Salt to taste
• Juice of 1 lime
• Fresh cilantro for garnish

Instructions:

• Heat olive oil in a large pot over medium heat.
• Add onions and sauté 5–7 minutes until translucent.
• Stir in garlic and ginger, cooking 2 minutes until aromatic.
• Add turmeric, cumin, and chili flakes, mixing well.
• Add red lentils and vegetable broth, bring to a boil.
• Reduce heat, cover, and simmer 20–25 minutes until lentils are tender.
• Stir in coconut milk and cook 5 minutes more, stirring occasionally.
• Adjust seasoning with salt and lime juice.
• Remove from heat and serve hot, garnished with fresh cilantro.

This Lentil and Coconut Soup is creamy, aromatic, and comforting.

Coconut milk adds richness while lentils provide protein and body.

It is perfect for a cozy vegan or vegetarian Friday meal.

A smooth, satisfying dish ideal for lunch or dinner.

Lentil and Spinach Stew

This Lentil and Spinach Stew is healthy, vibrant, and protein-packed.

It combines green lentils with fresh spinach, garlic, and warming spices.

Slow cooking allows lentils to soften while spinach absorbs the aromatic flavors.

Ingredients:

• 2 cups green lentils, rinsed
• 4 cups fresh spinach, chopped
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 tsp cumin powder
• 1 tsp coriander powder
• 1/2 tsp turmeric powder
• 2 tbsp olive oil
• 4 cups vegetable broth
• Salt and pepper to taste
• Fresh lemon juice for garnish

Instructions:

• Heat olive oil in a large pot over medium heat.
• Add onions and sauté 5–7 minutes until golden.
• Stir in garlic, cooking 1–2 minutes until fragrant.
• Add cumin, coriander, turmeric, and salt, mixing well.
• Pour in vegetable broth and add green lentils, bringing to a boil.
• Reduce heat and simmer 20–25 minutes until lentils are tender.
• Add chopped spinach and cook 5 minutes until wilted.
• Adjust seasoning and remove from heat.
• Garnish with fresh lemon juice before serving hot.

This Lentil and Spinach Stew is nutritious, hearty, and flavorful.

Spinach adds vibrant color and nutrients while lentils provide protein.

It is perfect for a wholesome Friday vegan or vegetarian dinner.

A comforting, filling dish ideal for weeknight meals.

Lentil and Sweet Potato Dahl

This Lentil and Sweet Potato Dahl is rich, aromatic, and slightly sweet.

It combines red lentils with sweet potatoes, tomatoes, and Indian spices for a warming stew.

Slow simmering allows lentils and sweet potatoes to absorb the flavors fully.

Ingredients:

• 2 cups red lentils, rinsed
• 2 medium sweet potatoes, peeled and diced
• 1 onion, chopped
• 2 cloves garlic, minced
• 1-inch piece ginger, minced
• 1 tsp turmeric powder
• 1 tsp cumin seeds
• 1 tsp coriander powder
• 1/2 tsp chili powder
• 2 tbsp oil
• 4 cups vegetable broth
• Salt to taste
• Fresh cilantro for garnish

Instructions:

• Heat oil in a large pot over medium heat.
• Add cumin seeds and sauté 30 seconds until fragrant.
• Stir in onions and cook 5–7 minutes until golden.
• Add garlic, ginger, turmeric, coriander, and chili powder, mixing well.
• Add red lentils and diced sweet potatoes, stirring to coat with spices.
• Pour in vegetable broth and bring to a boil.
• Reduce heat, cover, and simmer 20–25 minutes until lentils and sweet potatoes are tender.
• Adjust seasoning with salt and remove from heat.
• Serve hot, garnished with fresh cilantro.

This Lentil and Sweet Potato Dahl is hearty, aromatic, and satisfying.

Lentils provide protein while sweet potatoes add natural sweetness and body.

It is perfect for a cozy Friday dinner.

A flavorful, nourishing dish ideal for vegan or vegetarian meals.

Lentil and Chickpea Mediterranean Stew

This Lentil and Chickpea Mediterranean Stew is hearty, protein-rich, and flavorful.

It combines green lentils, chickpeas, tomatoes, and aromatic Mediterranean herbs.

Slow simmering allows lentils and chickpeas to absorb the flavors fully, creating a rich and satisfying stew.

Ingredients:

• 1 cup green lentils, rinsed
• 1 cup cooked chickpeas
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 red bell pepper, chopped
• 1 zucchini, chopped
• 4 cups vegetable broth
• 1 tsp dried oregano
• 1 tsp dried thyme
• 2 tbsp olive oil
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

• Heat olive oil in a large pot over medium heat.
• Add onions and sauté 5–7 minutes until translucent.
• Stir in garlic and cook 1–2 minutes until fragrant.
• Add red bell pepper and zucchini, cooking 5–7 minutes until slightly softened.
• Stir in oregano, thyme, salt, and pepper.
• Add green lentils, chickpeas, and vegetable broth, bringing to a gentle boil.
• Reduce heat, cover, and simmer 25–30 minutes until lentils are tender.
• Adjust seasoning as needed.
• Garnish with fresh parsley before serving hot.

This Lentil and Chickpea Mediterranean Stew is hearty, flavorful, and wholesome.

Lentils and chickpeas provide protein while vegetables add texture and nutrition.

It is perfect for a satisfying Friday vegan or vegetarian dinner.

A comforting, protein-packed dish ideal for weeknight or casual meals.

Lentil and Roasted Vegetable Bowl

This Lentil and Roasted Vegetable Bowl is colorful, nutritious, and satisfying.

It combines green lentils with roasted root vegetables, fresh herbs, and a tangy dressing.

Slow roasting vegetables enhances their natural sweetness while lentils provide protein and body.

Ingredients:

• 1 cup green lentils, rinsed
• 2 carrots, diced
• 1 sweet potato, diced
• 1 red onion, diced
• 1 tbsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp cumin
• Salt and pepper to taste
• 2 cups cooked lentils
• 2 tbsp lemon juice
• Fresh parsley for garnish

Instructions:

• Preheat oven to 400°F (200°C).
• Toss diced carrots, sweet potato, and red onion with olive oil, smoked paprika, cumin, salt, and pepper.
• Spread vegetables on a baking sheet and roast 25–30 minutes until tender and caramelized.
• Meanwhile, cook green lentils in a pot with water for 20 minutes until tender.
• Drain lentils and combine with roasted vegetables in a large bowl.
• Drizzle with lemon juice and toss gently.
• Adjust seasoning as needed.
• Garnish with fresh parsley before serving.

This Lentil and Roasted Vegetable Bowl is colorful, flavorful, and nutritious.

Roasted vegetables add sweetness and texture while lentils provide protein and heartiness.

It is perfect for a healthy Friday lunch or dinner.

A wholesome, satisfying dish ideal for plant-based meals.

Lentil and Coconut Thai Curry

This Lentil and Coconut Thai Curry is rich, aromatic, and warming.

It combines red lentils, coconut milk, vegetables, and Thai-inspired spices for a flavorful vegan dinner.

Slow simmering allows lentils to absorb the spices and coconut, creating a creamy, delicious curry.

Ingredients:

• 2 cups red lentils, rinsed
• 1 can coconut milk (400 ml)
• 1 onion, chopped
• 2 cloves garlic, minced
• 1-inch piece ginger, minced
• 1 red bell pepper, sliced
• 1 cup broccoli florets
• 2 tbsp red curry paste
• 2 tbsp olive oil
• 4 cups vegetable broth
• Salt to taste
• Fresh cilantro for garnish

Instructions:

• Heat olive oil in a large pan over medium heat.
• Add onions and sauté 5–7 minutes until translucent.
• Stir in garlic and ginger, cooking 2 minutes until fragrant.
• Add red curry paste and stir for 1–2 minutes to release aromas.
• Pour in vegetable broth and coconut milk, bringing to a gentle boil.
• Add red lentils, red bell pepper, and broccoli.
• Reduce heat, cover, and simmer 20–25 minutes until lentils and vegetables are tender.
• Adjust seasoning with salt as needed.
• Garnish with fresh cilantro before serving hot with rice.

This Lentil and Coconut Thai Curry is creamy, aromatic, and flavorful.

Red lentils absorb the coconut and spices beautifully for a rich, hearty dish.

It is perfect for a satisfying Friday vegan or vegetarian dinner.

A warming, comforting dish ideal for weeknight or special meals.

Lentil and Mushroom Stroganoff

This Lentil and Mushroom Stroganoff is creamy, savory, and filling.

It combines green lentils, mushrooms, and a rich vegan sauce for a hearty Friday meal.

Slow cooking allows mushrooms and lentils to meld together, creating a flavorful and satisfying dish.

Ingredients:

• 2 cups green lentils, rinsed
• 2 cups mushrooms, sliced
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tbsp soy sauce
• 1 tsp smoked paprika
• 1 tbsp olive oil
• 1/2 cup coconut cream or vegan sour cream
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

• Heat olive oil in a large pan over medium heat.
• Add onions and sauté 5–7 minutes until translucent.
• Stir in garlic and cook 1–2 minutes until fragrant.
• Add sliced mushrooms and cook 5–7 minutes until tender and slightly browned.
• Stir in smoked paprika and soy sauce.
• Add cooked green lentils and mix thoroughly.
• Reduce heat and stir in coconut cream, heating gently for 2–3 minutes.
• Adjust seasoning with salt and pepper.
• Garnish with fresh parsley before serving.

This Lentil and Mushroom Stroganoff is creamy, savory, and hearty.

Lentils provide protein while mushrooms add earthiness and depth.

It is perfect for a filling vegan Friday dinner.

A satisfying, comforting dish ideal for weeknight or casual meals.

Lentil and Kale Soup

This Lentil and Kale Soup is nutritious, hearty, and flavorful.

It combines green lentils, fresh kale, vegetables, and aromatic spices for a filling vegan soup.

Slow simmering allows lentils to soften and kale to absorb the savory flavors.

Ingredients:

• 2 cups green lentils, rinsed
• 4 cups chopped kale
• 1 onion, chopped
• 2 carrots, diced
• 2 cloves garlic, minced
• 1 tsp thyme
• 4 cups vegetable broth
• 2 tbsp olive oil
• Salt and pepper to taste
• Juice of 1 lemon

Instructions:

• Heat olive oil in a large pot over medium heat.
• Add onions and sauté 5–7 minutes until translucent.
• Stir in garlic and cook 1–2 minutes until fragrant.
• Add diced carrots and thyme, cooking 5 minutes until slightly tender.
• Pour in vegetable broth and add green lentils, bringing to a gentle boil.
• Reduce heat, cover, and simmer 25–30 minutes until lentils are tender.
• Add chopped kale and cook 5–7 minutes until wilted.
• Adjust seasoning with salt, pepper, and lemon juice.
• Serve hot with crusty bread or rice.

This Lentil and Kale Soup is hearty, nutritious, and flavorful.

Lentils provide protein while kale adds vitamins, minerals, and vibrant color.

It is perfect for a healthy vegan Friday meal.

A warming, satisfying dish ideal for lunch or dinner.

Moroccan-Spiced Lentil Tagine

This Moroccan-Spiced Lentil Tagine is rich, aromatic, and comforting.

It combines green lentils with sweet potatoes, tomatoes, and warming Moroccan spices.

Slow simmering allows the lentils and vegetables to absorb the spices, creating a hearty, flavorful dish.

Ingredients:

• 2 cups green lentils, rinsed
• 1 large sweet potato, diced
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 can diced tomatoes (400g)
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp paprika
• 1/2 tsp cinnamon
• 2 tbsp olive oil
• 4 cups vegetable broth
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

• Heat olive oil in a large pot over medium heat.
• Add chopped onions and sauté 5–7 minutes until translucent.
• Stir in garlic, cooking 1–2 minutes until fragrant.
• Add cumin, coriander, paprika, cinnamon, and salt, stirring to combine.
• Mix in diced sweet potato and canned tomatoes, cooking 5 minutes.
• Add green lentils and vegetable broth, bringing to a gentle boil.
• Reduce heat, cover, and simmer 25–30 minutes until lentils and sweet potatoes are tender.
• Adjust seasoning with salt and pepper as needed.
• Garnish with fresh cilantro and serve hot with couscous or rice.

This Moroccan-Spiced Lentil Tagine is hearty, aromatic, and flavorful.

Lentils provide protein while sweet potatoes add natural sweetness and body.

It is perfect for a cozy Friday vegan or vegetarian meal.

A comforting, nourishing dish ideal for weeknight or festive dinners.

Lentil and Chickpea Chili

This Lentil and Chickpea Chili is robust, spicy, and satisfying.

It combines red lentils, chickpeas, tomatoes, and chili spices for a hearty vegan dish.

Slow simmering allows the lentils and chickpeas to absorb the flavors fully.

Ingredients:

• 1 cup red lentils, rinsed
• 1 cup cooked chickpeas
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 red bell pepper, diced
• 1 can diced tomatoes (400g)
• 1 tsp chili powder
• 1 tsp smoked paprika
• 1 tsp cumin powder
• 2 tbsp olive oil
• 4 cups vegetable broth
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

• Heat olive oil in a large pot over medium heat.
• Add onions and sauté 5–7 minutes until golden.
• Stir in garlic, cooking 1–2 minutes until fragrant.
• Add red bell pepper and cook 3–5 minutes until slightly softened.
• Mix in chili powder, smoked paprika, cumin, and salt.
• Add red lentils, chickpeas, diced tomatoes, and vegetable broth, bringing to a boil.
• Reduce heat, cover, and simmer 25–30 minutes until lentils are tender and chili thickens.
• Adjust seasoning with salt and pepper.
• Garnish with fresh cilantro before serving.

This Lentil and Chickpea Chili is spicy, hearty, and protein-rich.

Red lentils and chickpeas absorb the chili flavors beautifully.

It is perfect for a filling vegan Friday dinner.

A robust, satisfying dish ideal for weeknight meals or gatherings.

Lentil and Sweet Potato Shepherd’s Pie

This Lentil and Sweet Potato Shepherd’s Pie is hearty, savory, and comforting.

It layers a spiced lentil filling with creamy mashed sweet potatoes for a vegan twist on a classic.

Slow cooking the lentils allows them to absorb spices, while sweet potatoes provide sweetness and creaminess.

Ingredients:

• 2 cups cooked green lentils
• 2 medium sweet potatoes, boiled and mashed
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 carrot, diced
• 1 tsp thyme
• 2 tbsp olive oil
• 1/2 cup vegetable broth
• Salt and pepper to taste

Instructions:

• Preheat oven to 375°F (190°C).
• Heat olive oil in a skillet over medium heat.
• Add onions and sauté 5–7 minutes until translucent.
• Stir in garlic, cooking 1–2 minutes until fragrant.
• Add diced carrot and thyme, cooking 5 minutes until slightly tender.
• Mix in cooked lentils and vegetable broth, stirring until combined.
• Season with salt and pepper to taste.
• Transfer lentil mixture to a baking dish.
• Spread mashed sweet potatoes evenly over the top.
• Bake 20–25 minutes until the top is lightly golden.
• Remove from oven and let cool 5 minutes before serving.

This Lentil and Sweet Potato Shepherd’s Pie is hearty, savory, and filling.

Lentils provide protein while sweet potatoes add natural sweetness and creaminess.

It is perfect for a comforting vegan Friday dinner.

A satisfying dish ideal for family meals or casual gatherings.

Lentil and Pumpkin Curry

This Lentil and Pumpkin Curry is rich, warming, and aromatic.

It combines red lentils with tender pumpkin and a blend of Indian spices.

Slow simmering allows pumpkin and lentils to absorb the curry flavors completely.

Ingredients:

• 2 cups red lentils, rinsed
• 2 cups pumpkin, diced
• 1 onion, chopped
• 2 cloves garlic, minced
• 1-inch piece ginger, minced
• 1 tsp turmeric powder
• 1 tsp cumin powder
• 1 tsp coriander powder
• 1/2 tsp chili powder
• 2 tbsp olive oil
• 4 cups vegetable broth
• Salt to taste
• Fresh cilantro for garnish

Instructions:

• Heat olive oil in a large pot over medium heat.
• Add onions and sauté 5–7 minutes until translucent.
• Stir in garlic and ginger, cooking 2 minutes until aromatic.
• Add turmeric, cumin, coriander, chili powder, and salt, stirring to combine.
• Mix in diced pumpkin and cook 5 minutes.
• Add red lentils and vegetable broth, bringing to a gentle boil.
• Reduce heat, cover, and simmer 20–25 minutes until lentils and pumpkin are tender.
• Adjust seasoning as needed.
• Garnish with fresh cilantro before serving hot.

This Lentil and Pumpkin Curry is aromatic, creamy, and wholesome.

Red lentils absorb the spices while pumpkin adds natural sweetness and body.

It is perfect for a hearty vegan Friday dinner.

A comforting, flavorful dish ideal for weeknight or festive meals.

Lentil and Roasted Pepper Salad

This Lentil and Roasted Pepper Salad is fresh, protein-rich, and vibrant.

It combines green lentils with roasted red peppers, fresh herbs, and a tangy vinaigrette.

Slow roasting peppers enhances their sweetness while lentils provide hearty texture.

Ingredients:

• 1 cup green lentils, cooked and cooled
• 2 red bell peppers, roasted and sliced
• 1/2 red onion, thinly sliced
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1 tsp Dijon mustard
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

• Preheat oven to 400°F (200°C).
• Roast red bell peppers 20–25 minutes until slightly charred, then peel and slice.
• In a small bowl, whisk olive oil, lemon juice, Dijon mustard, salt, and pepper to make vinaigrette.
• In a large bowl, combine cooked lentils, roasted peppers, and sliced red onion.
• Pour vinaigrette over the salad and toss gently to combine.
• Adjust seasoning as needed.
• Garnish with fresh parsley before serving.

This Lentil and Roasted Pepper Salad is fresh, flavorful, and protein-rich.

Lentils provide body and nutrition while roasted peppers add sweetness and vibrancy.

It is perfect for a light yet satisfying vegan Friday meal.

A colorful, healthy dish ideal for lunch or dinner.