If you’re looking for a delicious and high protein meal for dinner, look no further! These Vegan Lentil Recipes are easy to make and bursting with flavor!
For more tasty high protein vegan recipes, see our chickpea recipe roundup.
Wild Rice Stuffing with Lentils
Lentil Stew with Quinoa and Mushrooms
Lentil Burgers with Avocado Sauce
Balsamic Lentil Ragu with Polenta
Creamy BBQ Chickpeas and Lentils
Spicy Lentil Wrap (Trader Joe’s Copycat)
Lentil Sundried Tomato Hummus Wrap
Garlicky Red Lentil Stew with Cauliflower
FAQ
Vegans (and many other people!) eat lentils because they are a delicious, affordable, and versatile source of nutritioun. Lentils can be enjoyed in curry, soup, stew, rice dishes, and as a meat alternative in recipes like lentil loaf, lentil burgers, and lentil meatballs.
Lentils pair well with rice, bread, or any type of grain. Lentil dishes are common in Indian cuisine in recipes like dal, which is served with rice or flatbread, either naan or roti. Enjoy lentil soup with pita bread, or serve lentil dishes with your favorite grain.
The best type of lentil for substituting meat is brown lentils because they retain the most texture when cooked, unlike red lentils which are best for smooth curries. Brown lentils are excellent for recipes like vegan taco meat, lentil loaf, or lentil patties.
Lentils don’t need to be soaked prior to cooking—they will cook in about 15 minutes simmered on the stove. However, soaking your lentils for 2-3 hours prior to cooking can help ease digestion if you have a sensitive digestive system.
40+ Easy Vegan Lentil Recipes (High Protein!)
Ingredients
Vegan Lentil Tuna Spread Recipe
Lentil "Tuna"
- 2 cup lentils (cooked)
- 1 head yellow onion (finely chopped)
- 2 clove garlic (small)
- 4 tsp mustard
- 4 tbsp oil
- 1 tsp salt
- 1 tsp black pepper ground
Sandwich
- 4 slices whole wheat bread toasted
- ⅓ medium cucumber sliced
- 1 cup spinach
Instructions
- Heat 2 tablespoons of oil in a medium pan, then add the onion and caramelize. Add the lentils, salt and pepper.
- Stir the mixture on medium heat for 5 minutes or less. When you’re done, add the mustard and garlic at the end.
- When you’re done, let the mixture cool 5 minutes, then put it in a food processor and blend for 30 seconds or until you reach the desired consistency.
- Place your spread in the fridge for 20 minutes.
- Serve on baguette slices or in a sandwich with a few slices of fresh cucumber.
- Enjoy!