Looking at your pantry for meal inspo and aren’t sure how to use lentils?
We found some delicious, healthy recipes using the high-protein legume.
One cup of cooked lentils provides18 grams of the macronutrienteven more than anequivalent serving of black beans.
That makes them a great meat substitute, says Fischer.
When youre shopping for these protein- and fiber-packed little bites, youll see them either sold dried or canned.
And while either work well for soups or stews, Fischer prefers the taste of the dry variety.
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One big concern about canned lentils is the sodium content, she says.
After you pick up your lentils, Fischer says theyre super easy to cook.
Youll never look at the legume the same way again.
Try these easy recipes, all from Fischer.
In-A-Pinch Lentil Bolognese
Make your favorite pasta meal meatless, without ditching the protein.
It takes just a few minutes to make to get a satisfying, nutrient-dense dish.
In a large pot, bring water to a boil and cook desired amount of pasta.
Once pasta reaches desired doneness, drain, and lightly drizzle with olive oil.
Heat olive oil in a large frying pan over medium heat.
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Add the onion and saute until translucent, about 5 minutes.
Add in the garlic and veggies, stir to combine.
Then add the canned tomatoes and tomato paste, stir to combine.
Lastly, add the lentils, salt, pepper, and basil.
Lower heat to simmer and cook sauce for another 10 minutes, or until cooked through.
Taste for seasoning one last time.
Plate the spaghetti and top with lentil-infused sauce.
Whip it up in under an hour and enjoy as you sit back and relax on the couch.
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Add the broth, spinach, salt, and pepper.
Bring the mixture to a boil.
Reduce the heat and simmer the soup until the celery and carrots soften, about 30 minutes.
Serve in bowls and enjoy.
Its a fresh and filling lunch or dinner.
In a large frying pan, heat olive oil over medium heat.
Add curry powder and stir for about 20 seconds.
Add the lentils, stirring to coat well.
Add generous pinch salt.
Dont let them boil dry, top up with more water if necessary but dont make them too wet.
Remove from heat, drain, rinse and set aside to cool.
Season to taste with the sea salt and pepper.
African Coconut Lentil Stew
Fischer learned to cook up this dish on a recent trip to Africa.
While this recipe calls for more ingredients, its worth the purchaseand its still super easy to make.
Heat oil in a large pot.
Add the onion and cook for about 1 minute, until fragrant.
Add the garlic, stir-fry until they start to brown.
Add the spices, stir for 30 seconds.
Stir until well coated.
Add tomato sauce, 1/2 cup coconut milk, vegetables, and lentils.
Increase heat to high and bring to a boil.
Add the remaining coconut milk, stir until sauce thickens to desired consistency.
Turn off heat, taste, and season to your liking.
Roll into balls and dust with almond flour.
Saute balls in a frying pan until golden brown, 6-8 mins.
Transfer to a plate and cover with tinfoil or put in the oven on low to keep warm.
To prepare the soup, heat the olive oil in a Dutch oven over medium-high heat.
Add the broth, tomatoes, rosemary, bay leaves, basil, and parsley.
Remove the bay leaves and rosemary.
Season with salt and pepper to taste and serve.
Looking for more things to do with your pantry staples?
Here are somedelicious and creative ways to use chickpeas.
And this surprising pantry foodcan come with a side of pesticides.
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