Food

18 Ways to Eat More Lentils

This inexpensive, easy-to-cook vegetarian protein is endlessly adaptable

By SAVEUR Editors

Updated: August 9, 2019

Lentils are a year-round staple for every kitchen, perfect for amping up a salad in the summer and cozying up a soup in the winter. From the Persian lentil rice dish (adas polo) to the Swedish puy lentil salad (sallad på puylinser) to the Hyderabadi-style lentil stew (khatti dal), there are so many ways to enjoy lentils. Here are 18 of our favorite lentil recipes from all over the world.

Persian Lentil Rice with Lavash Tahdig (Adas Polo) — A thin layer of lavash bread can be cooked beneath the rice to serve as a tahdig. Press it flat against the pot for even cooking. Get the recipe for Persian Lentil Rice with Lavash Tahdig (Adas Polo) »Zachary Zavislak

Dal Dhokli — This quick lentil stew is a great way to use up leftover roti. The flatbread is sliced into noodle-like pieces, then simmered in the broth until tender. Freshly ground spices, spicy chiles, and tomatoes toasted in ghee make up a "tarka"—a savory finishing touch to spoon over the stew at the table. Get the recipe for Dal Dhokli (Indian Roti and Lentil Stew) »Matt Taylor-Gross

Masala Dosa — A masala dosa feast includes turmeric-tinged potato sabzi, rich gunpowder chile paste, and crisp, airy wrappers. Get the recipe for Masala Dosa »Hannah Whitaker

Lentil Salad with Pork — Chef Daniel Boulud's take on a classic Lyonnaise pairing of pork and lentils. Make sure the lentils are fully cooked, says Boulud, "otherwise, they don't absorb the seasoning." Make sure to taste a few minutes before they are drained: They should be creamy with just a slight bite. Get the recipe for Lentil Salad with Pork »Matt Taylor-Gross

Sprouts, Kohlrabi, and Beet Salad with Herbed Crème Fraîche Dressing — Sprouted lentils, mung beans, and sunflower seeds add lightness and nutrient density to a hearty salad of beets and kohlrabi over an herbed dressing. Get the recipe for Sprouts, Kohlrabi, and Beet Salad with Herbed Crème Fraîche Dressing »Ryan Liebe

Spiced Dal with Peanuts and Dill — Dill adds a fresh flavor to this Maharashtrian-style dal. Get the recipe for Spiced Dal with Peanuts and Dill »Matt Taylor-Gross

Coconut-Cilantro Chutney (Hara Dhaniya Ki Chutney) — This Indian chutney uses an array of ingredients, blending yellow split peas with coconut, cilantro, ginger, and chile. Get the recipe for Coconut-Cilantro Chutney (Hara Dhaniya Ki Chutney) »Ingalls Photography

Hyderabadi-Style Lentil Stew (Khatti Dal) — Indian culinary expert Madhur Jaffrey experienced a version of this tarka—a combination of fried spices and aromatics stirred into a soupy dal—while visiting the South Indian city of Hyderabad. It is soured with tamarind and seasoned with curry leaves and mustard seeds. Get the recipe for Hyderabadi-Style Lentil Stew (Khatti Dal) »Ingalls Photography

dosa — These savory crêpes are made with pounded, soaked rice and black lentils. When preparing them, it's important to spread the batter quickly from the center of the pan to the edges to ensure wide, thin, evenly cooked crêpes. See the recipe for Dosas (South Indian Fermented Lentil and Rice Crépes) »David Hagerman

Lentil Stew with Coconut (Dalma) — In the east Indian state of Odisha, this lentil stew, fragrant with coconut and enriched with silky, thinly sliced onions and long-simmered sweet potatoes, is an everyday staple. Get the recipe for Lentil Stew with Coconut (Dalma) »Joseph De Leo

French Lentil Salad with Blue Cheese — A neutral base of lentil salad lets the pleasant sharpness of the Bleu d'Auvergne cheese, which is aged in sweet wine at La Fromagerie du Comtat, take center stage in this salad from Sue Conley and Peggy Smith of Cowgirl Creamery in Point Reyes Station, California. Any creamy cow's milk blue will work well in its place. Get the recipe for French Lentil Salad with Blue Cheese »Nicole Franzen

Coconut Beluga Lentils — At Turtle Bay Estate House on St. John in the U.S. Virgin Islands, chef Anthony Dawodu enriches lentils with sweet coconut milk. Get the recipe for Coconut Beluga Lentils »Andre Baranowski

Lentil Salad with Beets and Pomegranate — Packed full of glowing winter produce—sweet roasted beets, tart pomegranate seeds—this lentil salad makes a colorful addition to the winter table. Pair it with chicken, beef, lamb, or fish, or serve it as a vegetarian main; it's hearty enough to stand on its own. Get the recipe for Lentil Salad with Beets and Pomegranate »Farideh Sadeghin

Red Lentils with Green Mango (Malika Masoor Dal) — In early spring, green, unripe mangoes are a featured ingredient in the daily menu at Raja Sulaiman Khan's home in Lucknow, India. Here, amchoor—dried green mango—adds sour pungency to creamy lentils. Get the recipe for Red Lentils with Green Mango (Malika Masoor Dal) »Ingalls Photography

Sallad på Puylinser (Puy Lentil Salad) — Puy lentils from France's Haute-Loire region are celebrated for their robust, earthy flavor, which shines in this lively salad from Pelle Lundberg, a home cook in Vickleby, Sweden. The lentils, tossed with cherry tomatoes sautéed in butter and olive oil, flavored with rosemary and thyme, and then dressed in balsamic, make a festive vegetarian main course or a robust side dish for a Swedish Midsummer lunch. Get the recipe for Sallad på Puylinser (Puy Lentil Salad) »Saveur

Lentil Stew with Coconut (Dalma) — In the east Indian state of Odisha, this lentil stew, fragrant with coconut and enriched with silky, thinly sliced onions and long-simmered sweet potatoes, is an everyday staple. Get the recipe for Lentil Stew with Coconut (Dalma) »James Roper

Lentil and Beet Salad with Lavender-Mustard Vinaigrette — A honey-sweetened dressing of orange juice infused with lavender lends floral notes to a hearty lentil salad. Get the recipe for Lentil and Beet Salad with Lavender-Mustard Vinaigrette »James Oseland

Curried Lentil with Poached Eggs — Inspired by the rustic brunch offering at April Bloomfield's Breslin restaurant in New York, this atypical dish would also make for a nice, simple dinner. Get the recipe for Curried Lentils with Poached Eggs »Maxime Iattoni

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