Are you looking for a way to add some plant-based protein and fiber to your diet without breaking a sweat? Look no further than canned lentils! These convenient little legumes can be used in a variety of dishes, from soups and stews to salads and stir-fries. And the best part is that they’re quick and easy to use – just drain and rinse them, then add them to your favorite recipe.
In this article, we’ll show you 20 delicious ways to use canned lentils in recipes that are perfect for a weeknight dinner or a special occasion. From spicy curries to creamy hummus, and from hearty stews to fresh salads, there’s something on this list for everyone. So get ready to get creative with canned lentils and enjoy the many benefits of incorporating these nutritious legumes into your diet!
Spicy Canned Lentil Curry
Quick and flavorful, this Spicy Canned Lentil Curry is perfect for a weeknight dinner or a satisfying lunch. With just a few simple ingredients and minimal prep time, you’ll be enjoying the warm, spicy flavors in no time!
Ingredients:
– 1 can (14 oz) red or green lentils, drained and rinsed
– 1 onion, diced
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon curry powder
– 1/4 teaspoon cayenne pepper
– 1 can (14.5 oz) diced tomatoes
– 1 cup water or vegetable broth
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Heat oil in a large skillet over medium-high heat.
2. Add onion and garlic; cook until softened, about 3-4 minutes.
3. Stir in cumin, curry powder, and cayenne pepper; cook for 1 minute.
4. Add lentils, diced tomatoes, water or broth, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until lentils are tender.
Cooking Time: 25-30 minutes
Canned Lentil and Vegetable Soup
This comforting soup is a great way to warm up on a chilly day. With the convenience of canned lentils and vegetables, this recipe comes together quickly and easily.
Ingredients:
– 1 can (14.5 oz) diced tomatoes
– 1 can (15 oz) red or green lentils, drained and rinsed
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 carrot, peeled and chopped
– 1 celery stalk, chopped
– 4 cups vegetable broth
– 1 teaspoon dried thyme
– Salt and pepper, to taste
Instructions:
1. In a large pot, sauté the onion, garlic, carrot, and celery in a little water until tender.
2. Add the diced tomatoes, lentils, vegetable broth, and thyme. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until the soup has thickened slightly.
3. Season with salt and pepper to taste.
Cooking Time: 25-30 minutes
Garlic Butter Canned Lentil Pasta
Elevate your pasta game with this quick and satisfying recipe that combines the comfort of canned lentils with the richness of garlic butter. This dish is perfect for a weeknight dinner or a cozy weekend meal.
Ingredients:
– 1 cup canned lentils, drained and rinsed
– 8 oz pasta (such as penne or fusilli)
– 2 tablespoons unsalted butter
– 2 cloves garlic, minced
– 1/4 cup grated Parmesan cheese
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente.
2. In a small saucepan, melt butter over medium heat. Add garlic and cook for 1 minute, or until fragrant.
3. Stir in canned lentils and cook for 2-3 minutes, or until heated through.
4. Combine cooked pasta, garlic-lentil mixture, and Parmesan cheese. Season with salt and pepper to taste.
5. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 15-20 minutes
Canned Lentil and Tomato Stew
A simple and comforting meal that’s perfect for a weeknight dinner or a quick lunch. This stew is made with canned lentils, tomatoes, and aromatic spices.
Ingredients:
– 1 can (14.5 oz) diced tomatoes
– 1 can (15 oz) cooked lentils
– 1 onion, chopped
– 2 cloves of garlic, minced
– 1 teaspoon dried oregano
– 1/2 teaspoon paprika
– Salt and pepper to taste
– 4 cups vegetable broth
Instructions:
1. In a large pot, sauté the chopped onion and minced garlic in a little bit of oil until softened.
2. Add the canned tomatoes, cooked lentils, oregano, paprika, salt, and pepper. Stir well.
3. Pour in the vegetable broth and bring to a simmer.
4. Reduce heat and let stew cook for 20-25 minutes or until the flavors have melded together.
5. Serve hot, garnished with chopped fresh herbs if desired.
Cooking Time: 20-25 minutes
Mediterranean Canned Lentil Salad
This hearty salad combines the comforting warmth of lentils with the bright flavors of the Mediterranean, making it a perfect side dish or light lunch. With just a few simple ingredients and minimal preparation time, you can enjoy this tasty and nutritious treat in no time.
Ingredients:
– 1 (14.5 oz) can lentils, drained and rinsed
– 1/2 cup chopped red bell pepper
– 1/4 cup chopped Kalamata olives
– 1/4 cup crumbled feta cheese
– 1/4 cup chopped fresh parsley
– 2 tbsp olive oil
– 2 tbsp lemon juice
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine lentils, red bell pepper, olives, feta cheese, and parsley.
2. In a small bowl, whisk together olive oil and lemon juice.
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: None! This salad is quick and easy, using canned lentils that can be used straight from the can.
Canned Lentil and Spinach Stir-Fry
This recipe is a convenient and nutritious option for a weeknight dinner. With just a few ingredients and minimal preparation time, you can have a delicious and healthy meal on the table in no time.
Ingredients:
– 1 cup canned lentils
– 1 cup fresh spinach leaves
– 2 cloves garlic, minced
– 1 tablespoon vegetable oil
– 1 teaspoon soy sauce (optional)
– Salt and pepper to taste
Instructions:
1. Heat the oil in a large skillet or wok over medium-high heat.
2. Add the garlic and cook for 1 minute, until fragrant.
3. Drain the lentils and add them to the skillet. Cook for 2-3 minutes, stirring occasionally.
4. Add the spinach leaves and stir until wilted.
5. Season with soy sauce (if using), salt, and pepper to taste.
6. Serve hot over rice or noodles, if desired.
Cooking Time: 10-12 minutes
Creamy Canned Lentil Hummus
This creamy hummus recipe is a twist on the classic chickpea version, using canned lentils for a protein-packed and delicious dip. With only 5 ingredients and 10 minutes of prep time, you’ll be snacking on this tasty treat in no time!
Ingredients:
– 1 (14.5 oz) can lentils, drained and rinsed
– 1/4 cup tahini
– 2 tablespoons lemon juice
– 1 clove garlic, minced
– Salt and pepper to taste
Instructions:
1. In a blender or food processor, combine lentils, tahini, lemon juice, and garlic.
2. Blend on high speed until smooth and creamy, stopping to scrape down the sides as needed.
3. Season with salt and pepper to taste.
4. Transfer to a serving bowl and garnish with paprika or parsley, if desired.
Cooking Time: 10 minutes (plus chilling time, if desired)
Canned Lentil and Rice Pilaf
This simple recipe combines canned lentils with cooked rice and aromatic spices to create a flavorful and nutritious pilaf. Perfect for a quick weeknight dinner or a convenient meal prep option.
Ingredients:
– 1 cup cooked white rice
– 1 (14.5 oz) can lentils, drained and rinsed
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– Salt and pepper to taste
– 1 tablespoon chopped fresh cilantro (optional)
Instructions:
1. Heat the olive oil in a medium saucepan over medium-high heat.
2. Add the chopped onion and cook until translucent, about 3-4 minutes.
3. Stir in the cumin, smoked paprika, salt, and pepper. Cook for an additional minute.
4. Add the cooked rice and lentils to the saucepan. Stir well to combine.
5. Reduce heat to low and simmer, covered, for 5-7 minutes or until the pilaf is heated through.
6. Taste and adjust seasoning as needed.
7. Garnish with chopped cilantro, if desired.
Cooking Time: 10-12 minutes
Smoky Canned Lentil Chili
This hearty chili is a perfect blend of smoky flavors and comforting warmth. With the convenience of canned lentils, this recipe is quick to prepare and ready to satisfy your cravings.
Ingredients:
– 1 can (14.5 oz) diced tomatoes
– 1 can (15 oz) red kidney beans, drained and rinsed
– 1 can (8 oz) green or brown lentils, drained and rinsed
– 2 tbsp olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 tsp ground cumin
– 1 tsp smoked paprika
– Salt and pepper, to taste
– Optional: jalapeños or hot sauce for added heat
Instructions:
1. Heat the olive oil in a large pot over medium-high heat.
2. Add the chopped onion and cook until translucent, about 3-4 minutes.
3. Add the garlic, cumin, and smoked paprika. Cook for an additional minute.
4. Stir in the diced tomatoes, red kidney beans, and lentils. Season with salt and pepper to taste.
5. Bring the mixture to a simmer and let cook for 20-25 minutes or until the flavors have melded together.
6. Taste and adjust seasoning as needed.
7. Serve hot, garnished with chopped fresh cilantro or scallions (optional).
Cooking Time: 25-30 minutes
Canned Lentil and Sweet Potato Hash
A simple and nutritious recipe that combines the comforting flavors of sweet potatoes and lentils with a crispy texture.
Ingredients:
– 1 can (14.5 oz) of cooked lentils
– 2 medium sweet potatoes, peeled and diced
– 1 small onion, chopped
– 2 cloves of garlic, minced
– 1 tablespoon olive oil
– Salt and pepper to taste
– Optional: paprika, chili powder, or other seasonings of your choice
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large bowl, combine the cooked lentils, sweet potatoes, onion, garlic, and olive oil.
3. Mix well until all ingredients are fully incorporated.
4. Season with salt, pepper, and any additional seasonings you like.
5. Transfer the mixture to a 9×13 inch baking dish or similar-sized skillet.
6. Bake for 35-40 minutes, stirring every 10-12 minutes, until the sweet potatoes are tender and the top is crispy.
Cooking Time: 35-40 minutes
Canned Lentil Tacos with Avocado
This recipe transforms canned lentils into a flavorful and nutritious taco filling, perfect for a busy weeknight dinner. With the added creaminess of avocado, this dish is a great way to get your daily dose of plant-based protein.
Ingredients:
– 1 can (14.5 oz) red or green lentils, drained and rinsed
– 1 tablespoon olive oil
– 1 small onion, diced
– 1 clove garlic, minced
– 1 teaspoon cumin
– Salt and pepper to taste
– 8-10 taco shells
– Optional toppings: diced tomatoes, shredded lettuce, diced avocado (see below)
Instructions:
1. Heat the olive oil in a medium skillet over medium heat.
2. Add the onion and garlic; cook until softened, about 3 minutes.
3. Stir in the cumin and cook for an additional minute.
4. Add the lentils to the skillet; stir to combine with the onion mixture.
5. Cook for 2-3 minutes or until heated through.
6. Warm taco shells according to package instructions.
7. Assemble tacos by spooning the lentil mixture into the shells.
8. Top with diced avocado, if using.
Cooking Time: 10-12 minutes
Canned Lentil and Mushroom Gravy
Transform canned lentils and mushrooms into a rich, comforting gravy perfect for serving over mashed potatoes, rice, or noodles. This quick and easy recipe is ideal for busy weeknights or special occasions.
Ingredients:
– 1 (14.5 oz) can lentils, drained and rinsed
– 2 cups mixed mushrooms (button, cremini, shiitake), sliced
– 2 tablespoons butter
– 2 cloves garlic, minced
– 1/4 cup all-purpose flour
– 1 cup chicken broth
– Salt and pepper to taste
Instructions:
1. In a large skillet, melt butter over medium heat. Add mushrooms and cook until tender, about 5 minutes.
2. Add garlic and cook for an additional minute.
3. Stir in flour and cook for 1 minute.
4. Gradually add chicken broth, whisking continuously to avoid lumps.
5. Bring mixture to a simmer and cook for 2-3 minutes or until thickened.
6. Stir in lentils and season with salt and pepper to taste.
Cooking Time: 15-20 minutes
Herbed Canned Lentil Flatbread
Elevate your snack game with this flavorful flatbread infused with the warmth of lentils and fresh herbs. Perfect for a quick bite or as a accompaniment to your favorite soups.
Ingredients:
– 1 can (15 oz) cooked lentils, rinsed and drained
– 2 cups all-purpose flour
– 1 teaspoon salt
– 1 tablespoon olive oil
– 3 tablespoons chopped fresh parsley
– 1 clove garlic, minced
– 1/4 cup lukewarm water
Instructions:
1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a large mixing bowl, combine flour and salt. Add lentils, olive oil, parsley, and garlic. Mix until dough forms.
3. Gradually add lukewarm water, kneading the dough for about 5 minutes, until smooth and pliable.
4. Divide dough into 2-3 portions, depending on desired flatbread size. Roll out each portion into a thin circle.
5. Place flatbreads on prepared baking sheet, leaving space between each one.
6. Bake for 15-20 minutes or until golden brown.
Cooking Time: 15-20 minutes
Canned Lentil and Coconut Curry
This recipe is a simple and flavorful twist on traditional curry dishes. With the convenience of canned lentils, you can enjoy a delicious and nutritious meal in no time.
Ingredients:
– 1 can (14 oz) cooked lentils
– 1 onion, diced
– 2 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 can (14 oz) coconut milk
– 1 teaspoon curry powder
– 1/2 teaspoon ground cumin
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Heat oil in a large skillet over medium-high heat.
2. Add the onion, garlic, and ginger; cook until the onion is translucent (3-4 minutes).
3. Stir in the curry powder and cumin; cook for 1 minute.
4. Add the coconut milk and cooked lentils; stir to combine.
5. Reduce heat to low and simmer for 10-15 minutes or until heated through.
6. Season with salt and pepper to taste.
7. Garnish with cilantro leaves, if desired.
Cooking Time: 20-25 minutes
Roasted Canned Lentil and Veggie Bowl
A hearty and healthy bowl filled with roasted vegetables and creamy lentils, perfect for a quick and easy meal or snack. This recipe is a great way to use up canned lentils and adds some crunch from roasted veggies.
Ingredients:
– 1 can cooked lentils (14 oz)
– 2 tablespoons olive oil
– 1 small red bell pepper, seeded and chopped
– 1 small yellow bell pepper, seeded and chopped
– 1 small onion, chopped
– 2 cloves garlic, minced
– Salt and pepper to taste
– Optional: your favorite toppings such as chopped fresh herbs, lemon wedges, or crumbled feta cheese
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large bowl, toss together the bell peppers, onion, and garlic with olive oil, salt, and pepper until evenly coated.
3. Spread the vegetable mixture on a baking sheet and roast for 20-25 minutes or until tender.
4. In a separate bowl, combine the cooked lentils with a pinch of salt and pepper to taste.
5. To assemble the bowls, place a scoop of lentils in each bowl and top with roasted vegetables.
6. Add your favorite toppings if desired.
Cooking Time: 25-30 minutes
Canned Lentil and Quinoa Stuffed Peppers
This recipe combines the convenience of canned lentils with the nutty flavor of quinoa, all wrapped up in bell peppers for a satisfying and healthy meal.
Ingredients:
– 4 bell peppers, any color
– 1 can (14.5 oz) lentils, drained and rinsed
– 1 cup cooked quinoa
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– 1 teaspoon paprika
– Salt and pepper to taste
– Optional: shredded cheese, chopped fresh cilantro for topping
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut the tops off the bell peppers and remove seeds and membranes.
3. In a large bowl, combine lentils, quinoa, onion, garlic, olive oil, paprika, salt, and pepper. Mix well.
4. Stuff each bell pepper with the mixture, filling to the top.
5. Cover with aluminum foil and bake for 30 minutes.
6. Remove foil and continue baking for an additional 15-20 minutes, or until peppers are tender.
Cooking Time: 45-50 minutes
Zesty Canned Lentil Salsa
Transform plain canned lentils into a flavorful and zesty salsa perfect for topping tacos, grilled meats, or vegetables. This quick and easy recipe is ready in no time!
Ingredients:
– 1 (14.5 oz) can of lentils, drained and rinsed
– 1/2 cup diced red onion
– 1/4 cup chopped fresh cilantro
– 1 jalapeño pepper, seeded and finely chopped
– 2 tablespoons lime juice
– 1 teaspoon ground cumin
– Salt and pepper to taste
Instructions:
1. In a medium bowl, combine the lentils, red onion, cilantro, and jalapeño.
2. Squeeze the lime juice over the mixture and toss to coat.
3. Sprinkle the cumin, salt, and pepper over the top and stir until combined.
4. Refrigerate for at least 30 minutes to allow flavors to meld.
Cooking Time: None! This recipe is ready in just a few minutes of prep time.
Canned Lentil and Chickpea Burger
This recipe combines the convenience of canned lentils and chickpeas with the flavor and texture of a traditional burger. Perfect for a quick and healthy meal or snack.
Ingredients:
– 1 can (14.5 oz) lentils, drained and rinsed
– 1 can (15 oz) chickpeas, drained and rinsed
– 1/2 cup breadcrumbs
– 1 tablespoon olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon cumin
– Salt and pepper to taste
– 4 hamburger buns
– Optional: lettuce, tomato, cheese, and condiments
Instructions:
1. Preheat a non-stick skillet or grill over medium-high heat.
2. In a large bowl, mash the lentils and chickpeas together using a fork or potato masher.
3. Add breadcrumbs, olive oil, onion, garlic, cumin, salt, and pepper to the bowl. Mix well.
4. Form into 4-6 patties, depending on desired size.
5. Cook for 3-4 minutes per side, or until golden brown and crispy.
6. Serve on hamburger buns with your favorite toppings.
Cooking Time: 15-20 minutes
Canned Lentil and Kale Stew
This comforting stew is a perfect blend of protein-rich lentils, nutritious kale, and aromatic spices, all in one convenient pot. With just 30 minutes of cooking time, you’ll have a warm and satisfying meal ready to go.
Ingredients:
– 1 can (14.5 oz) diced tomatoes
– 1 can (15 oz) red or green lentils, drained and rinsed
– 2 cups water
– 2 tablespoons olive oil
– 1 small onion, chopped
– 3 cloves garlic, minced
– 2 cups curly kale, stems removed and chopped
– 1 teaspoon dried thyme
– Salt and pepper, to taste
Instructions:
1. Heat the oil in a large pot over medium heat.
2. Add the onion and garlic; cook until softened, about 5 minutes.
3. Add the lentils, diced tomatoes, water, thyme, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until the lentils are tender.
4. Stir in the chopped kale and cook until wilted, about 2-3 minutes.
5. Serve hot, garnished with chopped fresh herbs if desired.
Cooking Time: 30 minutes
Canned Lentil and Corn Fritters
These crispy fritters are a tasty and easy way to enjoy the flavors of lentils and corn. Perfect as a snack or side dish, they’re also great for lunchboxes or picnics.
Ingredients:
– 1 can (14.5 oz) lentils, drained and rinsed
– 1 cup canned corn kernels
– 1/2 cup all-purpose flour
– 1/4 teaspoon paprika
– 1/4 teaspoon salt
– 1/4 teaspoon baking powder
– 1 large egg
– Vegetable oil for frying
Instructions:
1. Preheat the oil in a deep frying pan to 350°F (175°C).
2. In a bowl, mix together lentils, corn, flour, paprika, salt, and baking powder.
3. Beat in the egg until well combined with the dry ingredients.
4. Using a spoon or small scoop, drop small balls of the mixture into the hot oil.
5. Fry fritters for 2-3 minutes on each side, until golden brown and crispy.
6. Remove from oil and place on paper towels to drain excess oil.
Cooking Time: 10-12 minutes (depending on size of fritters)
Summary
Lentils are a culinary superstar, and with canned lentils on hand, you can whip up a delicious meal in no time. This article presents 20 quick and easy recipes that showcase the versatility of canned lentils. From curries to soups, pastas to salads, and even burgers and fritters, these tasty dishes are perfect for busy home cooks or anyone looking for a healthy and flavorful meal solution. Whether you’re a seasoned chef or a kitchen newbie, these recipes are sure to inspire your next culinary adventure.
