99 black lentil recipes

This savory and scrumptious pilaf is the perfect side dish for a summer barbecue.

Simple lentil soup pureed with a full bunch of fresh cilantro and topped with yogurt. Six ingredients, one pot, and 50 minutes for a high-fiber, protein-rich bowl.

Vegetarian lentil roast with ground nuts, corn flakes, applesauce, and sage, topped with tomato soup glaze. A hearty meatless loaf that slices like a traditional roast.

Italian-style stuffing with crispy pancetta, lentils, arborio rice, and fresh sage simmered in broth. Built for breast of veal but works beautifully in chicken, pork, or as a hearty side dish.

The fresh coriander and cooked vermicelli add an interesting touch to this version of lentil soup.

Traditional Middle Eastern shawrbat adas, a hearty lentil and vermicelli soup with cumin, garlic, and fresh cilantro. Warming, deeply spiced, and a staple of Levantine kitchens.

Spinach and lentil soup with bay leaves, cumin, garlic, and green onions. A vegan, high-fiber bowl that comes together with pantry basics. Hearty without feeling heavy.

Green lentil soup with crushed tomatoes, garlic, bay leaves, and grated onion simmered for 2 1/2 hours. A splash of red vinegar at the end lifts the whole pot. Hearty, vegetarian, and deeply flavored.

Earthy lentils simmered with fresh spinach, green onions, garlic, and cumin in this Santa Maria-style soup. Vegan, high-fiber, and ready in 30 minutes flat.

Vegan golden lentil soup pureed from red lentils, onion and vegetable stock with a finishing lemon zip. A 35-minute oil-free meal with 17g fiber per bowl.

Moroccan lentil soup with chickpeas, wheat berries, saffron, and a lemon-egg finish called taktira. A hearty North African soup spiced with turmeric, ginger, and cilantro.

This is a Middle Eastern soup, typical of the simple foods served in the desert regions. Serve with pita bread and a grain or vegetable dish for a simple meal. This soup is also food served cold, stuffed into a pita bread.

Simple green lentil salad dressed with red wine vinegar and olive oil while still warm. This protein-packed side dish is earthy, satisfying, and ready in under an hour.

A delicious and tasty dish made with yellow split peas, spinach and a variety of spices.

Red lentil soup with paprika, bay leaf, dried mint, and parsley simmered in beef or chicken stock until the lentils dissolve into a thick, velvety potage. Puree optional.

Simple cold lentil salad with a zippy Dijon vinaigrette, fresh tomatoes, and herbs. A high-fiber vegetarian side that's budget-friendly and packed with plant-based protein.