15 Hearty Vegan Lentil Recipes Every Will Love

Lentils are a vegan staple—nutritious, hearty, and incredibly versatile.

These 15 lentil recipes showcase how simple ingredients can create bold, satisfying meals packed with plant-based protein and fiber.

From comforting soups and flavorful curries to fresh salads and savory patties, each dish brings out the best in this humble legume.

Whether you’re new to vegan cooking or a seasoned pro, these lentil recipes offer endless possibilities for delicious, wholesome, and affordable meals that keep you full and energized every day.

15 Hearty Vegan Lentil Recipes Every Will Love

These 15 vegan lentil recipes prove that healthy eating can be both flavorful and fulfilling.

Each dish highlights the rich texture and earthy flavor of lentils while keeping your meals 100% plant-based.

Perfect for meal prep, family dinners, or cozy nights in, they’re nutrient-dense, budget-friendly, and easy to make.

From soups to curries, these recipes deliver comfort and nourishment in every bite.

Enjoy cooking with lentils and discover why they’re one of the most beloved ingredients in vegan cuisine.

Moroccan Spiced Lentil Stew

This Moroccan Spiced Lentil Stew is a hearty, flavorful vegan dish.

It combines red lentils with aromatic spices, tomatoes, and root vegetables for a warming meal.

The dish is rich in plant-based protein, fiber, and nutrients, perfect for a balanced diet.

It is ideal for lunch, dinner, or meal prep during cooler months.

Ingredients:

• 1 cup red lentils, rinsed
• 1 onion, chopped
• 2 carrots, diced
• 2 cloves garlic, minced
• 1 can (400g) diced tomatoes
• 3 cups vegetable broth
• 1 tsp cumin
• 1 tsp coriander
• ½ tsp cinnamon
• ½ tsp turmeric
• 2 tbsp olive oil
• Salt and pepper, to taste

Instructions:

• Heat olive oil in a large pot over medium heat.
• Sauté onions and garlic until translucent.
• Add carrots and cook for 5 minutes.
• Stir in cumin, coriander, cinnamon, and turmeric.
• Add lentils, diced tomatoes, and vegetable broth.
• Bring to a boil, then reduce heat and simmer for 25–30 minutes until lentils are tender.
• Season with salt and pepper.
• Serve warm, optionally garnished with fresh cilantro.

This stew is warming, nutritious, and deeply flavorful.

It provides protein, fiber, and essential vitamins in every bite.

The Moroccan spices create a complex, aromatic profile.

It is perfect for a hearty plant-based meal any time of the year.

Lentil and Vegetable Shepherd’s Pie

This Lentil and Vegetable Shepherd’s Pie is a comforting, vegan twist on a classic.

It features a hearty lentil and vegetable filling topped with creamy mashed potatoes.

The dish is rich in fiber, protein, and vitamins while remaining entirely plant-based.

It is perfect for dinner or a special occasion meal.

Ingredients:

• 1 cup green lentils, rinsed
• 1 onion, chopped
• 2 carrots, diced
• 1 cup peas
• 2 cloves garlic, minced
• 2 cups vegetable broth
• 3 cups mashed potatoes (vegan)
• 2 tbsp olive oil
• 1 tsp thyme
• 1 tsp rosemary
• Salt and pepper, to taste

Instructions:

• Heat olive oil in a skillet over medium heat.
• Sauté onions and garlic until soft.
• Add carrots and cook for 5 minutes.
• Stir in lentils, vegetable broth, thyme, rosemary, salt, and pepper.
• Simmer for 20–25 minutes until lentils are tender and liquid is mostly absorbed.
• Preheat oven to 375°F (190°C).
• Transfer lentil mixture to a baking dish and top with mashed potatoes.
• Bake for 20–25 minutes until golden on top.
• Serve warm with a fresh side salad.

This vegan shepherd’s pie is hearty, creamy, and satisfying.

It provides protein, fiber, and nutrients in a single dish.

The mashed potato topping adds a comforting, classic touch.

It is perfect for cozy family dinners or meal prep.

Spicy Lentil Tacos

Spicy Lentil Tacos are a delicious, plant-based alternative to traditional taco fillings.

Cooked lentils are flavored with chili, cumin, and smoked paprika for bold, zesty flavors.

They are high in protein and fiber, low in fat, and completely vegan.

Perfect for quick weeknight dinners or taco night with family and friends.

Ingredients:

• 1 cup brown lentils, rinsed
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tsp chili powder
• 1 tsp cumin
• ½ tsp smoked paprika
• 1 tbsp olive oil
• 1 cup vegetable broth
• 6 small corn or low-carb tortillas
• Salt and pepper, to taste
• Optional toppings: avocado, salsa, lettuce, lime

Instructions:

• Heat olive oil in a pan over medium heat.
• Sauté onions and garlic until fragrant.
• Add spices and cook for 1 minute.
• Stir in lentils and vegetable broth.
• Simmer for 20–25 minutes until lentils are tender and sauce thickens.
• Warm tortillas in a skillet or oven.
• Fill each tortilla with lentil mixture and desired toppings.
• Serve immediately with lime wedges.

These lentil tacos are bold, spicy, and satisfying.

They provide a nutritious, plant-based alternative to traditional tacos.

The combination of spices enhances the lentils’ natural flavor.

They are perfect for quick, easy, and delicious weeknight meals.

Lentil and Sweet Potato Curry

This Lentil and Sweet Potato Curry is a comforting, vibrant vegan dish.

Red lentils and sweet potatoes simmer in a coconut milk and spice mixture for richness.

It is nutrient-dense, high in fiber and plant-based protein, and perfect for a low-fat, wholesome meal.

It pairs beautifully with cauliflower rice or steamed greens for a complete dinner.

Ingredients:

• 1 cup red lentils, rinsed
• 1 large sweet potato, peeled and diced
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 can (400ml) coconut milk
• 2 cups vegetable broth
• 1 tsp turmeric
• 1 tsp cumin
• 1 tsp coriander
• 1 tbsp coconut oil
• Salt and pepper, to taste
• Fresh cilantro, for garnish

Instructions:

• Heat coconut oil in a pot over medium heat.
• Sauté onions and garlic until fragrant.
• Add turmeric, cumin, and coriander, cooking for 1 minute.
• Stir in sweet potato, lentils, coconut milk, and vegetable broth.
• Bring to a boil, then reduce heat and simmer for 20–25 minutes until sweet potatoes are tender.
• Season with salt and pepper.
• Serve warm, garnished with fresh cilantro.

This curry is creamy, hearty, and packed with flavor.

It provides protein, fiber, and essential nutrients in every bite.

The combination of sweet potato and spices creates a rich, comforting dish.

It is perfect for cozy, plant-based dinners or meal prep.

Lentil and Tomato Pasta

Lentil and Tomato Pasta is a simple, wholesome vegan meal.

Cooked lentils are mixed with a rich tomato sauce and tossed with pasta for a hearty dish.

It is high in protein, fiber, and plant-based nutrients while keeping the dish light and flavorful.

Perfect for quick dinners, meal prep, or family-friendly meals.

Ingredients:

• 1 cup brown or green lentils, rinsed
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 can (400g) crushed tomatoes
• 2 tbsp olive oil
• 1 tsp basil
• 1 tsp oregano
• Salt and pepper, to taste
• 200g pasta of choice (whole wheat, lentil pasta, or gluten-free)

Instructions:

• Cook pasta according to package instructions and set aside.
• Heat olive oil in a pan over medium heat.
• Sauté onions and garlic until translucent.
• Add crushed tomatoes, basil, oregano, salt, and pepper.
• Simmer for 10 minutes, stirring occasionally.
• Stir in cooked lentils and cook for an additional 5 minutes.
• Toss sauce with cooked pasta and serve warm.

This lentil pasta is hearty, nutritious, and flavorful.

It provides plant-based protein and fiber in every bite.

The tomato sauce complements the lentils perfectly for a balanced meal.

It is ideal for quick weeknight dinners or family-friendly meals.

Indian Spiced Lentil Soup

This Indian Spiced Lentil Soup is a warming, flavorful vegan dish.

Red lentils simmer with aromatic spices, coconut milk, and vegetables for a rich, creamy texture.

It is high in protein and fiber while remaining low in fat.

This soup is perfect for lunch, dinner, or a cozy evening meal.

Ingredients:

• 1 cup red lentils, rinsed
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 inch ginger, grated
• 1 carrot, diced
• 1 tsp cumin
• 1 tsp coriander
• ½ tsp turmeric
• ½ tsp garam masala
• 1 can (400ml) coconut milk
• 3 cups vegetable broth
• 2 tbsp olive oil
• Salt and pepper, to taste

Instructions:

• Heat olive oil in a large pot over medium heat.
• Sauté onions, garlic, and ginger until fragrant.
• Add carrot, cumin, coriander, turmeric, and garam masala; cook 1–2 minutes.
• Stir in lentils, coconut milk, and vegetable broth.
• Bring to a boil, then reduce heat and simmer for 20–25 minutes until lentils are tender.
• Season with salt and pepper.
• Serve warm, optionally garnished with fresh cilantro.

This soup is aromatic, creamy, and deeply satisfying.

It provides a wholesome plant-based source of protein and fiber.

The Indian spices create a rich, complex flavor profile.

It is perfect for a comforting, nutritious vegan meal anytime.

Lentil and Spinach Stuffed Peppers

Lentil and Spinach Stuffed Peppers are a vibrant, nutrient-packed vegan dish.

Bell peppers are filled with lentils, sautéed spinach, and aromatic herbs for a hearty meal.

This dish is rich in fiber, plant-based protein, and essential vitamins.

It is perfect for lunch, dinner, or meal prep during the week.

Ingredients:

• 4 large bell peppers, tops cut off and seeds removed
• 1 cup green or brown lentils, cooked
• 2 cups fresh spinach, chopped
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 tbsp olive oil
• 1 tsp thyme
• Salt and pepper, to taste

Instructions:

• Preheat oven to 375°F (190°C).
• Heat olive oil in a pan over medium heat.
• Sauté onions and garlic until soft.
• Add spinach, thyme, salt, and pepper; cook until wilted.
• Mix spinach with cooked lentils.
• Stuff the mixture into bell peppers and place in a baking dish.
• Bake for 20–25 minutes until peppers are tender.
• Serve warm, garnished with fresh herbs if desired.

These stuffed peppers are colorful, nutritious, and satisfying.

They provide a wholesome source of plant-based protein and fiber.

The combination of lentils and spinach makes a rich, hearty filling.

They are perfect for a healthy, vegan, and filling meal.

Lentil and Coconut Dahl

Lentil and Coconut Dahl is a creamy, fragrant vegan dish inspired by Indian cuisine.

Red lentils are cooked with coconut milk, garlic, and ginger for a rich, warming stew.

It is high in protein, fiber, and healthy fats while remaining entirely plant-based.

It pairs beautifully with steamed vegetables or low-carb flatbreads.

Ingredients:

• 1 cup red lentils, rinsed
• 1 can (400ml) coconut milk
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 inch ginger, grated
• 1 tsp turmeric
• 1 tsp cumin
• ½ tsp chili powder
• 2 cups vegetable broth
• 1 tbsp coconut oil
• Salt and pepper, to taste
• Fresh cilantro, for garnish

Instructions:

• Heat coconut oil in a pot over medium heat.
• Sauté onions, garlic, and ginger until fragrant.
• Stir in turmeric, cumin, and chili powder for 1 minute.
• Add lentils, coconut milk, and vegetable broth.
• Bring to a boil, then reduce heat and simmer for 20–25 minutes until lentils are soft.
• Season with salt and pepper.
• Serve warm, garnished with fresh cilantro.

This Dahl is creamy, aromatic, and comforting.

It provides a nourishing plant-based source of protein and fiber.

The coconut milk adds richness and balances the spices perfectly.

It is ideal for a hearty vegan meal any time.

Lentil and Quinoa Salad

Lentil and Quinoa Salad is a light, protein-packed vegan dish.

It combines cooked lentils and quinoa with fresh vegetables and a tangy lemon vinaigrette.

This salad is rich in plant-based protein, fiber, and essential nutrients.

It is perfect for lunch, meal prep, or a refreshing side dish.

Ingredients:

• 1 cup cooked lentils
• 1 cup cooked quinoa
• ½ cup cherry tomatoes, halved
• ½ cucumber, diced
• ¼ cup red onion, finely chopped
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1 tsp Dijon mustard
• Salt and pepper, to taste
• Fresh parsley, for garnish

Instructions:

• In a large bowl, combine lentils, quinoa, cherry tomatoes, cucumber, and red onion.
• In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, salt, and pepper.
• Pour dressing over salad and toss to combine.
• Garnish with fresh parsley before serving.
• Chill in the refrigerator for 10–15 minutes if desired.

This salad is refreshing, protein-rich, and satisfying.

It provides a balanced source of nutrients for a healthy vegan meal.

The lemon vinaigrette enhances the natural flavors of the lentils and vegetables.

It is perfect for lunch, light dinner, or meal prep.

Lentil and Tomato Casserole

Lentil and Tomato Casserole is a hearty, oven-baked vegan dish.

It features layers of lentils, tomatoes, onions, and aromatic herbs for a comforting meal.

The casserole is rich in fiber, plant-based protein, and essential nutrients.

It is perfect for family dinners, meal prep, or casual gatherings.

Ingredients:

• 1 cup brown or green lentils, cooked
• 1 can (400g) diced tomatoes
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tsp thyme
• 1 tsp oregano
• 2 tbsp olive oil
• Salt and pepper, to taste
• 1 cup breadcrumbs (vegan)

Instructions:

• Preheat oven to 375°F (190°C).
• Heat olive oil in a pan and sauté onions and garlic until soft.
• Stir in cooked lentils, diced tomatoes, thyme, oregano, salt, and pepper.
• Transfer mixture to a baking dish.
• Sprinkle breadcrumbs evenly on top.
• Bake for 25–30 minutes until top is golden and slightly crispy.
• Serve warm, garnished with fresh herbs if desired.

This casserole is hearty, savory, and satisfying.

It provides protein, fiber, and plant-based nutrition in a single dish.

The combination of lentils, tomatoes, and herbs creates rich, comforting flavors.

It is perfect for family dinners, meal prep, or vegan-friendly gatherings.

Lentil and Vegetable Stir-Fry

This Lentil and Vegetable Stir-Fry is a quick, nutritious vegan meal.

Cooked lentils are combined with colorful vegetables and a savory soy-ginger sauce.

It is rich in plant-based protein, fiber, and essential vitamins.

Perfect for a fast weeknight dinner or a healthy meal prep option.

Ingredients:

• 1 cup cooked green lentils
• 1 red bell pepper, sliced
• 1 cup broccoli florets
• 1 carrot, julienned
• 2 cloves garlic, minced
• 2 tbsp soy sauce or tamari
• 1 tbsp sesame oil
• 1 tsp grated ginger
• Salt and pepper, to taste
• 1 tsp sesame seeds for garnish

Instructions:

• Heat sesame oil in a large skillet or wok over medium heat.
• Add garlic and ginger, sautéing until fragrant.
• Stir in bell pepper, broccoli, and carrot, cooking for 5–7 minutes.
• Add cooked lentils and soy sauce, tossing to combine evenly.
• Cook for an additional 3–5 minutes until vegetables are tender-crisp.
• Season with salt and pepper, then garnish with sesame seeds.
• Serve warm, optionally with cauliflower rice or quinoa.

This stir-fry is colorful, flavorful, and protein-rich.

It provides a balanced vegan meal in minutes.

The lentils add texture and substance, complementing the crisp vegetables.

It is perfect for quick, wholesome weeknight dinners.

Lentil and Mushroom Bolognese

Lentil and Mushroom Bolognese is a hearty, plant-based pasta sauce.

Lentils and mushrooms are simmered with tomatoes and Italian herbs for a rich, savory flavor.

It is high in protein, fiber, and plant-based nutrients.

Perfect for topping pasta, zoodles, or low-carb spaghetti alternatives.

Ingredients:

• 1 cup brown lentils, cooked
• 1 cup mushrooms, finely chopped
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 can (400g) crushed tomatoes
• 2 tbsp olive oil
• 1 tsp oregano
• 1 tsp basil
• ½ tsp thyme
• Salt and pepper, to taste

Instructions:

• Heat olive oil in a skillet over medium heat.
• Sauté onions and garlic until translucent.
• Add mushrooms and cook until tender, about 5 minutes.
• Stir in cooked lentils, crushed tomatoes, oregano, basil, and thyme.
• Simmer on low heat for 15–20 minutes, stirring occasionally.
• Season with salt and pepper to taste.
• Serve over cooked pasta or zucchini noodles.

This Bolognese is rich, hearty, and satisfying.

It provides a wholesome, protein-packed plant-based alternative to traditional meat sauces.

The combination of lentils and mushrooms creates a meaty texture.

It is perfect for comforting vegan dinners any night of the week.

Lentil and Chickpea Curry

Lentil and Chickpea Curry is a creamy, aromatic vegan dish.

Red lentils and chickpeas simmer with coconut milk, tomatoes, and spices for a rich flavor.

It is high in fiber, protein, and healthy fats.

Ideal for lunch, dinner, or meal prep, and pairs well with rice or cauliflower rice.

Ingredients:

• 1 cup red lentils, rinsed
• 1 cup cooked chickpeas
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tsp ginger, grated
• 1 can (400ml) coconut milk
• 1 can (400g) diced tomatoes
• 1 tsp turmeric
• 1 tsp cumin
• 1 tsp coriander
• 1 tbsp coconut oil
• Salt and pepper, to taste

Instructions:

• Heat coconut oil in a pot over medium heat.
• Sauté onions, garlic, and ginger until fragrant.
• Add turmeric, cumin, and coriander, stirring for 1 minute.
• Add lentils, chickpeas, coconut milk, and diced tomatoes.
• Simmer for 20–25 minutes until lentils are tender and sauce thickens.
• Season with salt and pepper.
• Serve warm, optionally garnished with cilantro.

This curry is creamy, hearty, and aromatic.

It provides protein, fiber, and a rich plant-based flavor.

The coconut milk balances the spices perfectly for a comforting dish.

It is ideal for satisfying vegan lunches or dinners.

Lentil and Kale Soup

Lentil and Kale Soup is a nutritious, warming vegan dish.

It combines lentils with kale, carrots, onions, and aromatic herbs for a hearty meal.

High in protein, fiber, and vitamins, it is perfect for lunch, dinner, or meal prep.

The soup is light yet filling, ideal for a healthy plant-based diet.

Ingredients:

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

Instructions:

• Heat olive oil in a large pot over medium heat.
• Sauté onions and garlic until soft.
• Add carrots, thyme, and lentils; stir to combine.
• Pour in vegetable broth and bring to a boil.
• Reduce heat and simmer for 20–25 minutes until lentils are tender.
• Stir in chopped kale and cook for 5 minutes until wilted.
• Season with salt and pepper and serve warm.

This soup is wholesome, filling, and nutrient-dense.

It provides plant-based protein, fiber, and essential vitamins.

The combination of lentils and kale creates a hearty texture.

It is perfect for comforting vegan meals any time of day.

Lentil and Roasted Vegetable Grain Bowl

Lentil and Roasted Vegetable Grain Bowl is a vibrant, protein-rich vegan dish.

It combines roasted seasonal vegetables, lentils, and a tangy dressing for a balanced, nutritious meal.

This bowl is high in fiber, plant-based protein, and essential vitamins and minerals.

Ideal for lunch, dinner, or meal prep for a colorful, satisfying plant-based meal.

Ingredients:

• 1 cup cooked lentils
• 1 zucchini, diced
• 1 red bell pepper, diced
• 1 cup broccoli florets
• 1 tbsp olive oil
• ½ tsp paprika
• Salt and pepper, to taste
• 1 cup cooked quinoa or brown rice
• 2 tbsp lemon-tahini dressing

Instructions:

• Preheat oven to 400°F (200°C).
• Toss zucchini, bell pepper, and broccoli with olive oil, paprika, salt, and pepper.
• Roast vegetables for 20–25 minutes until tender.
• In a bowl, layer cooked grains, roasted vegetables, and lentils.
• Drizzle with lemon-tahini dressing and toss to combine.
• Serve warm or at room temperature.

This grain bowl is colorful, filling, and flavorful.

It provides a balanced mix of protein, fiber, and healthy fats.

The roasted vegetables complement the lentils perfectly for a satisfying meal.

It is ideal for a quick, wholesome, and plant-based lunch or dinner.

Lentil and Roasted Beet Salad

Lentil and Roasted Beet Salad is a vibrant, nutrient-packed vegan dish.

It combines earthy roasted beets, protein-rich lentils, and fresh greens for a colorful meal.

This salad is high in fiber, plant-based protein, and essential vitamins.

Perfect for lunch, light dinner, or a refreshing side dish.

Ingredients:

• 1 cup cooked green lentils
• 2 medium beets, peeled and roasted
• 2 cups mixed salad greens
• 1 small red onion, thinly sliced
• 2 tbsp olive oil
• 1 tbsp balsamic vinegar
• Salt and pepper, to taste
• 1 tsp Dijon mustard

Instructions:

• Preheat oven to 400°F (200°C) and roast peeled beets for 30–35 minutes until tender.
• In a large bowl, combine cooked lentils, roasted beets, salad greens, and red onion.
• In a small bowl, whisk olive oil, balsamic vinegar, Dijon mustard, salt, and pepper.
• Pour dressing over the salad and toss to combine.
• Serve immediately or chill for 10–15 minutes for enhanced flavor.

This salad is fresh, colorful, and satisfying.

It provides plant-based protein, fiber, and essential vitamins in every bite.

The roasted beets add natural sweetness and earthiness.

It is perfect for a wholesome, nutrient-dense vegan meal.

Lentil and Sweet Potato Shepherd’s Pie

Lentil and Sweet Potato Shepherd’s Pie is a hearty, comforting vegan dish.

It features a savory lentil and vegetable filling topped with creamy mashed sweet potatoes.

High in fiber, protein, and complex carbohydrates, it is perfect for a balanced meal.

Ideal for dinner, family gatherings, or meal prep.

Ingredients:

• 1 cup green or brown lentils, cooked
• 2 large sweet potatoes, peeled and mashed
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 cup carrots, diced
• 1 cup peas
• 2 tbsp olive oil
• 1 tsp thyme
• Salt and pepper, to taste

Instructions:

• Preheat oven to 375°F (190°C).
• Heat olive oil in a pan and sauté onions and garlic until soft.
• Add carrots, peas, thyme, salt, and pepper; cook until tender.
• Stir in cooked lentils and mix well.
• Transfer lentil mixture to a baking dish and spread mashed sweet potatoes evenly on top.
• Bake for 20–25 minutes until the top is lightly golden.
• Serve warm and enjoy.

This pie is hearty, flavorful, and satisfying.

It provides plant-based protein, fiber, and complex carbs for sustained energy.

The sweet potato topping adds creaminess and natural sweetness.

It is perfect for a comforting vegan dinner any day of the week.

Lentil and Eggplant Stew

Lentil and Eggplant Stew is a rich, flavorful vegan dish.

Eggplant and lentils simmer in tomatoes and aromatic spices for a hearty meal.

It is high in fiber, protein, and plant-based nutrients, making it a nourishing choice.

Perfect for lunch, dinner, or a warming evening meal.

Ingredients:

• 1 cup brown lentils, rinsed
• 1 medium eggplant, diced
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 can (400g) diced tomatoes
• 2 tbsp olive oil
• 1 tsp cumin
• 1 tsp paprika
• Salt and pepper, to taste

Instructions:

• Heat olive oil in a large pot over medium heat.
• Sauté onions and garlic until fragrant.
• Add diced eggplant and cook for 5–7 minutes until soft.
• Stir in lentils, diced tomatoes, cumin, paprika, salt, and pepper.
• Cover and simmer for 25–30 minutes until lentils are tender.
• Serve warm, optionally garnished with fresh parsley.

This stew is hearty, comforting, and packed with flavor.

It provides plant-based protein, fiber, and essential nutrients.

The eggplant adds a meaty texture and richness to the dish.

It is perfect for a satisfying vegan meal any day.

Lentil and Carrot Patties

Lentil and Carrot Patties are a versatile vegan dish, perfect for snacks or main courses.

Cooked lentils and grated carrots are combined with herbs and baked for a crispy texture.

High in fiber, protein, and nutrients, they make a wholesome plant-based meal.

Ideal for lunch, dinner, or meal prep.

Ingredients:

• 1 cup cooked green lentils
• 1 cup grated carrots
• ½ cup breadcrumbs (vegan)
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1 tsp cumin
• Salt and pepper, to taste

Instructions:

• Preheat oven to 375°F (190°C).
• In a bowl, combine lentils, grated carrots, breadcrumbs, garlic, cumin, salt, and pepper.
• Form mixture into small patties.
• Place on a baking sheet lined with parchment paper and drizzle with olive oil.
• Bake for 20–25 minutes, flipping halfway, until golden and crisp.
• Serve warm with a dipping sauce or in a sandwich.

These patties are crunchy, flavorful, and protein-rich.

They provide a balanced vegan source of protein, fiber, and nutrients.

The combination of lentils and carrots creates a satisfying texture.

Perfect for snacks, lunches, or plant-based meals

Lentil and Zucchini Casserole

Lentil and Zucchini Casserole is a wholesome, baked vegan dish.

It combines lentils, zucchini, onions, and herbs in a rich, savory casserole.

High in protein, fiber, and nutrients, it is perfect for family meals or meal prep.

Comforting, hearty, and flavorful, it is ideal for lunch or dinner.

Ingredients:

• 1 cup cooked lentils
• 2 medium zucchinis, sliced
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tsp thyme
• 1 tsp oregano
• 2 tbsp olive oil
• Salt and pepper, to taste
• ¼ cup breadcrumbs (vegan)

Instructions:

• Preheat oven to 375°F (190°C).
• Heat olive oil in a pan and sauté onions and garlic until soft.
• Add zucchini, thyme, oregano, salt, and pepper; cook for 5 minutes.
• Stir in cooked lentils and transfer mixture to a baking dish.
• Sprinkle breadcrumbs evenly on top and drizzle lightly with olive oil.
• Bake for 20–25 minutes until golden on top.
• Serve warm, optionally garnished with fresh herbs.

This casserole is hearty, savory, and satisfying.

It provides plant-based protein, fiber, and essential nutrients.

The lentils and zucchini create a flavorful and filling texture.

It is perfect for wholesome vegan dinners or meal prep.