Are you looking for a nutritious and flavorful addition to your meals? Look no further than black lentils! These tiny legumes are packed with protein, fiber, and essential nutrients, making them an excellent choice for a healthy diet. And the best part? They’re incredibly versatile, lending themselves to a wide range of dishes from around the world.
From spicy curries to hearty stews, creamy soups to flavorful salads, we’ve rounded up 20 delicious black lentil recipes that are sure to please even the pickiest eaters. Whether you’re a seasoned cook or just starting out in the kitchen, these recipes offer something for everyone. In this article, we’ll take a look at some of our favorite ways to use black lentils, from classic comfort food to international-inspired dishes.
Spicy Black Lentil Curry with Coconut Milk
This flavorful curry is a perfect blend of spices and creamy coconut milk, simmered to perfection with tender black lentils. Serve over rice or with naan for a satisfying meal.
Ingredients:
– 1 cup dried black lentils, rinsed and drained
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 red bell pepper, diced
– 1 can (14 oz) diced tomatoes
– 1 tsp ground cumin
– 1 tsp curry powder
– 1/2 tsp ground cinnamon
– 1/4 tsp cayenne pepper
– Salt and pepper, to taste
– 1 cup coconut milk
– Fresh cilantro leaves, for garnish
Instructions:
1. In a large pot, sauté onions, garlic, and bell pepper in a little oil until tender.
2. Add lentils, diced tomatoes, cumin, curry powder, cinnamon, and cayenne pepper. Cook for 1 minute.
3. Add coconut milk and season with salt and pepper to taste.
4. Simmer, covered, for 30-40 minutes or until lentils are tender.
5. Garnish with cilantro leaves and serve hot.
Cooking Time: 45-50 minutes
Garlic Butter Black Lentil Stew
Warm up with this aromatic and nutritious stew that combines the earthy flavor of black lentils with the richness of garlic butter.
Ingredients:
– 1 cup dried black lentils, rinsed and drained
– 4 cups vegetable broth
– 2 tablespoons unsalted butter
– 3 cloves garlic, minced
– 1 medium onion, chopped
– 1 medium carrot, peeled and chopped
– 1 teaspoon dried thyme
– Salt and pepper, to taste
Instructions:
1. In a large pot, combine lentils and vegetable broth. Bring to a boil, then reduce heat and simmer for 30 minutes or until lentils are tender.
2. In a separate pan, melt butter over medium heat. Add garlic and cook for 1 minute, until fragrant.
3. Add chopped onion and carrot to the pan and cook until they start to soften, about 5 minutes.
4. Stir in thyme, salt, and pepper.
5. Add cooked lentil mixture to the pan and stir to combine.
6. Simmer stew for an additional 10-15 minutes or until flavors have melded together.
7. Serve hot, garnished with fresh herbs if desired.
Cooking Time: 45-50 minutes
Black Lentil and Spinach Soup
This nourishing soup is a perfect blend of flavors and textures, with the earthy taste of black lentils and the sweetness of fresh spinach. It’s a comforting and healthy meal option for any time of the year.
Ingredients:
– 1 cup dried black lentils, rinsed and drained
– 2 cups water or vegetable broth
– 1 onion, chopped
– 3 cloves garlic, minced
– 2 cups fresh spinach leaves
– 1 teaspoon ground cumin
– Salt and pepper, to taste
– 2 tablespoons olive oil (optional)
Instructions:
1. In a large pot, heat the olive oil over medium heat.
2. Add the onion and cook until softened, about 5 minutes.
3. Add the garlic and cook for an additional minute.
4. Add the lentils, water or broth, cumin, salt, and pepper. Bring to a boil, then reduce heat and simmer for 30-40 minutes or until the lentils are tender.
5. Stir in the fresh spinach leaves and cook until wilted.
6. Serve hot, garnished with additional spinach if desired.
Cooking Time: 45-50 minutes
Creamy Black Lentil Dal with Cumin
This aromatic Indian-inspired stew is a flavorful and comforting meal option, packed with protein-rich black lentils and the warmth of cumin. Serve over basmati rice or with naan bread for a satisfying dinner.
Ingredients:
– 1 cup dried black lentils, rinsed and drained
– 2 cups water
– 2 tablespoons vegetable oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon turmeric powder
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1 can (14 oz) diced tomatoes
Instructions:
1. In a large pot, heat oil over medium heat. Add onion and cook until softened, about 5 minutes.
2. Add garlic, cumin, turmeric, salt, and pepper. Cook for an additional minute.
3. Add lentils, water, and diced tomatoes. Bring to a boil, then reduce heat and simmer for 30-40 minutes or until lentils are tender.
4. Stir in cream (optional) and serve hot.
Cooking Time: 45-50 minutes
Smoky Black Lentil Chili with Avocado
Warm up on a chilly day with this hearty and flavorful chili recipe that combines the richness of black lentils, smokiness of chipotle peppers, and creaminess of avocado.
Ingredients:
– 1 cup dried black lentils, rinsed and drained
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 red bell pepper, chopped
– 1 can diced tomatoes (14.5 oz)
– 1/4 cup chipotle peppers in adobo sauce
– 1 teaspoon ground cumin
– Salt and pepper to taste
– 2 tablespoons tomato paste
– 6 cups vegetable broth
– 1 ripe avocado, diced
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. In a large pot, heat oil over medium-high heat. Add onion, garlic, and bell pepper; cook until tender.
2. Add lentils, tomatoes, chipotle peppers, cumin, salt, and pepper. Cook 1-2 minutes.
3. Stir in tomato paste and vegetable broth. Bring to a boil, then reduce heat and simmer for 30-40 minutes or until lentils are tender.
4. Serve hot with diced avocado on top. Garnish with cilantro leaves, if desired.
Cooking Time: 45 minutes
Black Lentil Salad with Lemon Tahini Dressing
This vibrant salad combines the nutty flavor of black lentils with the tangy brightness of lemon tahini dressing, making it a perfect side dish or light lunch.
Ingredients:
– 1 cup cooked black lentils
– 1/2 cup chopped red bell pepper
– 1/4 cup chopped fresh parsley
– 1/4 cup crumbled feta cheese (optional)
– 2 tablespoons freshly squeezed lemon juice
– 2 cloves garlic, minced
– 1/4 cup tahini
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine cooked lentils, bell pepper, parsley, and feta cheese (if using).
2. In a small bowl, whisk together lemon juice, garlic, and tahini until smooth.
3. Pour the dressing over the lentil mixture and toss to combine.
4. Season with salt and pepper to taste.
5. Serve immediately or refrigerate for up to 24 hours.
Cooking Time: 10 minutes (plus cooking time for lentils)
Black Lentil and Mushroom Risotto
A hearty and comforting vegetarian dish that combines the earthy flavors of black lentils with sautéed mushrooms, all wrapped up in a creamy risotto.
Ingredients:
– 1 cup Arborio rice
– 4 cups vegetable broth, warmed
– 1 tablespoon olive oil
– 1 small onion, finely chopped
– 2 cups mixed mushrooms (such as cremini and shiitake), sliced
– 1/2 cup cooked black lentils
– 1 teaspoon dried thyme
– Salt and pepper to taste
– Grated Parmesan cheese, for serving (optional)
Instructions:
1. Heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook until translucent, about 3-4 minutes.
2. Add the sliced mushrooms and cook until they release their moisture and start to brown, about 5 minutes.
3. Add the Arborio rice and cook for 1 minute, stirring constantly.
4. Add 1/2 cup of warmed broth and stir until absorbed. Repeat this process, adding the broth in 1/2 cup increments, and waiting for it to be absorbed before adding more. This should take about 20-25 minutes, or until the rice is cooked and creamy.
5. Stir in the cooked black lentils, thyme, salt, and pepper.
6. Serve hot, topped with grated Parmesan cheese if desired.
Cooking Time: 25-30 minutes
Moroccan-Spiced Black Lentil Stew
This hearty stew combines the comforting warmth of black lentils with the aromatic spices and herbs of Morocco, perfect for a cozy dinner.
Ingredients:
– 1 cup dried black lentils, rinsed and drained
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground cayenne pepper
– 1 can (14.5 oz) diced tomatoes
– 4 cups vegetable broth
– Salt and pepper, to taste
– Fresh parsley or cilantro, for garnish
Instructions:
1. In a large pot, heat the olive oil over medium heat. Add the onion and cook until softened, about 5 minutes.
2. Add the garlic, cumin, smoked paprika, cinnamon, and cayenne pepper. Cook for an additional minute, stirring constantly.
3. Add the lentils, diced tomatoes, and vegetable broth. Bring to a boil, then reduce heat to low and simmer for 30-40 minutes or until the lentils are tender.
4. Season with salt and pepper to taste. Serve hot, garnished with fresh parsley or cilantro.
Cooking Time: 45-50 minutes
Black Lentil Burgers with Tzatziki
A flavorful twist on traditional burgers, these black lentil patties are packed with nutrients and paired perfectly with a refreshing tzatziki sauce.
Ingredients:
– 1 cup cooked black lentils
– 1/2 cup breadcrumbs
– 1/4 cup grated onion
– 1 minced garlic clove
– 1 tablespoon olive oil
– Salt and pepper to taste
– 1/4 cup plain Greek yogurt
– 1/2 cup diced cucumber
– 1 tablespoon lemon juice
– 1/2 teaspoon dried dill weed
Instructions:
1. Preheat grill or grill pan to medium-high heat.
2. In a bowl, mix together lentils, breadcrumbs, onion, garlic, and olive oil.
3. Shape into 4 patties. Season with salt and pepper.
4. Grill patties for 4-5 minutes per side, or until cooked through.
5. Meanwhile, combine yogurt, cucumber, lemon juice, and dill weed in a bowl.
6. Assemble burgers on toasted buns with tzatziki sauce.
Cooking Time: 15-20 minutes
Black Lentil and Sweet Potato Curry
A flavorful and nutritious curry that combines the comforting warmth of sweet potatoes with the earthy goodness of black lentils.
Ingredients:
– 1 medium sweet potato, peeled and diced
– 1 cup black lentils, rinsed and drained
– 2 tablespoons olive oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon curry powder
– 1/2 teaspoon turmeric
– 1 can (14 oz) diced tomatoes
– Salt and pepper, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roast the sweet potato in the oven for 30 minutes, or until tender.
3. In a large pot, heat the olive oil over medium heat. Add the onion and cook until softened, about 5 minutes.
4. Add the garlic, cumin, curry powder, and turmeric. Cook for 1 minute, stirring constantly.
5. Add the cooked sweet potato, lentils, diced tomatoes, salt, and pepper. Stir to combine.
6. Simmer the curry for 20-25 minutes, or until the lentils are tender.
7. Serve hot, garnished with fresh cilantro leaves.
Cooking Time: 45-50 minutes
Black Lentil Hummus with Roasted Garlic
A twist on traditional hummus, this recipe combines the earthy flavor of black lentils with the rich, caramelized taste of roasted garlic.
Ingredients:
– 1 cup cooked black lentils
– 2 cloves roasted garlic (see note)
– 1/4 cup lemon juice
– 1/4 cup tahini
– 2 tablespoons olive oil
– 1/2 teaspoon salt
– 3 tablespoons water
Instructions:
1. In a blender or food processor, combine cooked black lentils, roasted garlic, lemon juice, tahini, and olive oil.
2. Blend until smooth, stopping to scrape down the sides of the bowl as needed.
3. Add salt and blend until combined.
4. With the blender or food processor running, slowly add water and continue blending until desired consistency is reached.
Cooking Time: 5-7 minutes
Note: To roast garlic, preheat oven to 400°F (200°C). Cut the top off a whole head of garlic, drizzle with olive oil, and wrap in foil. Roast for 30-40 minutes, or until cloves are caramelized and tender.
Black Lentil and Kale Stir-Fry
A flavorful and nutritious vegetarian stir-fry that combines the earthy taste of black lentils with the nutritional powerhouse of kale.
Ingredients:
– 1 cup dried black lentils, rinsed and drained
– 2 cups water or vegetable broth
– 2 tablespoons olive oil
– 1 small onion, chopped
– 2 cloves garlic, minced
– 2 cups curly kale, stems removed and chopped
– 1 teaspoon ground cumin
– Salt and pepper to taste
Instructions:
1. Cook the black lentils according to package instructions or in a medium saucepan with 2 cups of water or broth until tender, about 20-25 minutes.
2. Heat the olive oil in a large skillet or wok over medium-high heat.
3. Add the chopped onion and cook until translucent, about 3-4 minutes.
4. Add the minced garlic and cook for an additional minute.
5. Add the cooked black lentils, chopped kale, and ground cumin to the skillet. Stir-fry until the kale is wilted and the mixture is heated through, about 2-3 minutes.
6. Season with salt and pepper to taste.
Cooking Time: 25-30 minutes
Black Lentil Stuffed Bell Peppers
A flavorful and nutritious vegetarian dish that combines the sweetness of bell peppers with the earthiness of black lentils.
Ingredients:
– 4 large bell peppers, any color
– 1 cup cooked black lentils
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 cup tomato sauce
– 1 tsp dried oregano
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F.
2. Cut the tops off the bell peppers and remove seeds and membranes. Place them in a baking dish.
3. In a large skillet, sauté onion and garlic until softened. Add cooked black lentils, tomato sauce, and oregano. Season with salt and pepper.
4. Stuff each bell pepper with the lentil mixture, filling to the top.
5. Cover baking dish with aluminum foil and bake for 30 minutes.
6. Remove foil and continue baking for an additional 15-20 minutes, or until bell peppers are tender.
Cooking Time: 45-50 minutes
Crispy Black Lentil Falafel Wraps
Crispy Black Lentil Falafel Wraps Recipe
Summary:
These crispy black lentil falafel wraps are a flavorful and nutritious twist on the classic Middle Eastern street food. Perfect for a quick snack or meal, these wraps are packed with protein, fiber, and delicious spices.
Ingredients:
– 1 cup cooked black lentils
– 1/2 cup chickpeas
– 1/4 cup all-purpose flour
– 1/4 cup panko breadcrumbs
– 1/2 teaspoon cumin
– 1/2 teaspoon coriander
– 1/4 teaspoon cayenne pepper
– 1/4 teaspoon salt
– 1/4 teaspoon black pepper
– 2 tablespoons lemon juice
– 1 tablespoon olive oil
– 4 whole wheat pita breads
– Tzatziki sauce, for serving (optional)
Instructions:
1. Preheat the oven to 375°F (190°C).
2. In a bowl, mash the lentils and chickpeas together until coarsely chopped.
3. Add the flour, panko breadcrumbs, cumin, coriander, cayenne pepper, salt, and black pepper. Mix well.
4. Using your hands, shape the mixture into small patties, about 1/4 inch thick.
5. Place the patties on a baking sheet lined with parchment paper. Drizzle with olive oil.
6. Bake for 20-25 minutes or until crispy and golden brown.
7. Warm the pita breads by wrapping them in foil and heating them in the oven for 2-3 minutes.
8. Assemble the wraps by placing a few falafel patties on each pita, followed by a dollop of tzatziki sauce (if using). Serve immediately.
Cooking Time: 25-30 minutes
Black Lentil and Tomato Coconut Soup
This hearty soup combines the rich flavors of black lentils, juicy tomatoes, and creamy coconut milk for a nutritious and comforting meal.
Ingredients:
– 1 cup dried black lentils, rinsed and drained
– 2 medium tomatoes, diced
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 can (14 oz) coconut milk
– 4 cups vegetable broth
– 1 tsp ground cumin
– Salt and pepper, to taste
– Fresh cilantro leaves, for garnish (optional)
Instructions:
1. In a large pot, sauté onion and garlic until softened.
2. Add lentils, tomatoes, cumin, salt, and pepper. Cook for 5 minutes, stirring occasionally.
3. Pour in vegetable broth and bring to a boil.
4. Reduce heat and simmer for 30-40 minutes or until lentils are tender.
5. Stir in coconut milk and cook for an additional 5 minutes.
6. Taste and adjust seasoning as needed.
7. Serve hot, garnished with cilantro leaves if desired.
Cooking Time: 45-50 minutes
Black Lentil Shepherd’s Pie
A hearty vegetarian twist on the classic shepherd’s pie, this recipe combines the earthy flavor of black lentils with the comfort of mashed potatoes.
Ingredients:
– 1 cup dried black lentils, rinsed and drained
– 2 cups water or vegetable broth
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 carrot, peeled and grated
– 1 teaspoon dried thyme
– Salt and pepper, to taste
– 2 tablespoons olive oil
– 2-3 large potatoes, peeled and diced
– 1/4 cup milk or heavy cream
– Optional: chopped fresh parsley or chives for garnish
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a medium saucepan, combine lentils and water/broth. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until lentils are tender.
3. In a large skillet, sauté onion, garlic, and carrot in olive oil until softened. Add cooked lentils, thyme, salt, and pepper. Stir to combine.
4. While lentil mixture cooks, boil diced potatoes until tender. Drain and mash with milk or heavy cream.
5. Assemble the pie by spooning lentil mixture into a 9×13 inch baking dish, topping with mashed potatoes.
6. Bake for 25-30 minutes or until potatoes are golden brown.
Cook Time: 45-50 minutes
Black Lentil Tacos with Mango Salsa
Experience the flavors of Mexico and India combined in this unique recipe, featuring tender black lentils in a crispy taco shell, topped with a sweet and tangy mango salsa.
Ingredients:
– 1 cup dried black lentils, rinsed and drained
– 2 cups water or vegetable broth
– 1 tablespoon olive oil
– 1 small onion, diced
– 1 clove garlic, minced
– 1 teaspoon cumin
– 1/2 teaspoon chili powder
– Salt, to taste
– 8-10 corn tortillas
– Mango Salsa (recipe below)
– Optional toppings: avocado, sour cream, cilantro, lime wedges
Mango Salsa:
– 2 ripe mangos, diced
– 1 jalapeño pepper, seeded and finely chopped
– 1/4 cup red onion, thinly sliced
– 2 tablespoons fresh cilantro leaves, chopped
– Juice of 1 lime
– Salt, to taste
Instructions:
1. Cook lentils according to package instructions.
2. In a large skillet, heat oil over medium-high. Add onion and cook until translucent, about 3-4 minutes.
3. Add garlic, cumin, and chili powder. Cook for an additional minute.
4. Stir in cooked lentils and season with salt.
5. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
6. Assemble tacos by spooning lentil mixture onto tortillas and topping with mango salsa.
Cooking Time: 30 minutes
Black Lentil and Beetroot Salad
A vibrant and nutritious salad that combines the earthy flavors of black lentils with the natural sweetness of beetroot, perfect for a quick and easy meal.
Ingredients:
– 1 cup cooked black lentils
– 2 medium beetroot, peeled and thinly sliced
– 1/4 cup red wine vinegar
– 2 tbsp olive oil
– 1 tsp Dijon mustard
– Salt and pepper to taste
– Fresh parsley leaves for garnish (optional)
Instructions:
1. In a large bowl, combine the cooked black lentils, beetroot slices, and red wine vinegar.
2. In a small bowl, whisk together the olive oil, Dijon mustard, salt, and pepper.
3. Pour the dressing over the lentil-beetroot mixture and toss to combine.
4. Taste and adjust seasoning as needed.
5. Garnish with fresh parsley leaves, if desired.
Cooking Time: 10 minutes (prep), 0 minutes (cook)
Black Lentil Pasta with Creamy Pesto
This recipe combines the nutty flavor of black lentils with the rich taste of creamy pesto, all wrapped up in a delicious pasta dish. Perfect for a quick and satisfying meal.
Ingredients:
– 1 cup dried black lentils
– 2 cups water or vegetable broth
– 8 oz pasta of your choice (e.g., spaghetti, fettuccine)
– 1/4 cup creamy pesto
– 1 tablespoon olive oil
– Salt, to taste
– Grated Parmesan cheese, for serving (optional)
Instructions:
1. Cook the black lentils according to package instructions or by boiling them in water or broth for about 20-25 minutes, or until tender.
2. While the lentils cook, prepare the pasta according to package instructions.
3. In a large skillet, heat the olive oil over medium heat. Add the creamy pesto and stir well to combine.
4. Combine the cooked pasta and black lentils in the skillet with the pesto sauce. Season with salt to taste.
5. Serve hot, topped with grated Parmesan cheese if desired.
Cooking Time: 25-30 minutes
Black Lentil and Quinoa Power Bowl
A nutrient-dense bowl packed with fiber-rich black lentils, protein-packed quinoa, and a medley of roasted vegetables.
Ingredients:
– 1 cup cooked black lentils
– 1 cup cooked quinoa
– 2 cups mixed roasted vegetables (such as broccoli, carrots, bell peppers)
– 1/4 cup chopped fresh parsley
– 2 tablespoons olive oil
– 1 tablespoon lemon juice
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine the cooked black lentils, quinoa, and roasted vegetables.
2. Drizzle with olive oil and squeeze with lemon juice.
3. Sprinkle chopped parsley on top.
4. Season with salt and pepper to taste.
Cooking Time: 20 minutes
Summary
Discover the versatility of black lentils with these 20 delicious recipes for healthy eating. From curries to soups, stews, salads, and more, this collection has something for everyone. Try Spicy Black Lentil Curry with Coconut Milk, Garlic Butter Black Lentil Stew, or Creamy Black Lentil Dal with Cumin. Or, go bold with Smoky Black Lentil Chili with Avocado, Black Lentil Burgers with Tzatziki, or Crispy Black Lentil Falafel Wraps. With a wealth of flavors and textures to explore, you’re sure to find your new favorite dish in this roundup of mouthwatering black lentil recipes.
