How to Cook Lentils: 7 Easy Recipes You've Never Tried!

Think lentils are just for dal? Think again.

In this video, we're showing you how to cook lentils with 7 easy, unexpected recipes that go way beyond the basics. From low-prep batch dinners to quick and healthy lunches and even a show-stopping mains, these dishes will completely flip your idea of what lentils can do.

🌱 Get the Recipes from the Video:

🥣 Lazy Baked Dal (Serves 4)

Rinse 250g red lentils.
Roughly chop 1 onion, 30g ginger, 3 garlic cloves, and 2 green chillies.
In a large baking dish, combine lentils, chopped veg, 2 tsp cumin seeds, 1½ tsp turmeric, 400g canned cherry tomatoes, 2 veg stock cubes, 3 blocks frozen spinach, 400ml coconut milk, 1 tsp salt, ½ tsp pepper, and 400ml boiling water.
Cover with foil and bake at 200°C for 25 mins.
Uncover, stir, and bake 15 mins more.
Finish with lime juice.
Serve with rice, flatbread, and coconut yoghurt.

🌶️ Tofu Black Dal (Serves 4)

Grate 1 block of firm tofu, toss with 2 tsp garam masala, 1 tsp turmeric, and 2 tbsp oil. Set aside.
Blend 1 pack silken tofu until smooth.
Fry 1 chopped onion in 2 tbsp oil for 5–7 mins, add 3 grated garlic cloves, 30g grated ginger, and coriander stems; cook 2 mins.
Add 1 tbsp each garam masala, ground coriander, 2 tsp cinnamon, 1 tsp chilli powder, 1 tsp salt, 3 bay leaves; cook 1 min.
Stir in 2 tbsp tomato purée, blended tofu, 2 pouches cooked Beluga lentils, 200ml water, 150ml oat cream.
Simmer 30 mins.
Bake tofu at 200°C for 20 mins.
Serve curry with crispy tofu, lime, cream, chilli, coriander & naan.

🍝 Mushroom & Lentil Polpette in Tomato Sauce (Serves 4)

Blend 50g walnuts. Set aside.
Pulse 1 onion + 250g chestnut mushrooms.
Sauté in 2 tbsp olive oil with salt until soft.
Add 3 minced garlic cloves, 1 tbsp tomato purée, 4 sprigs thyme, 1 sprig rosemary; cook 2 mins.
Stir in 1 tbsp red wine vinegar + 1 tbsp soy sauce; cook off liquid.
In a bowl, mix the walnuts with 400g tin black lentils, 1 tbsp nutritional yeast, zest of 1 lemon, 10g chopped parsley, and 3 tbsp plain flour.
Roll into 12 balls, bake at 200°C for 15 mins.
Sauce: cook 1 minced garlic clove, ¼ tsp chilli flakes in 1 tbsp olive oil. Add 1 tbsp balsamic, 1 tbsp purée, 2×400g chopped tomatoes, basil stalks; simmer 5 mins.
Add meatballs, top with 50g plant mozzarella, 20g parmesan, bake 15 mins. Garnish with basil leaves.

🥔 Lentil Masala Stuffed Sweet Potato (Serves 4)

Preheat oven to 200°C.
Pierce 4 sweet potatoes with a fork, rub with oil and salt, and roast for 40–45 mins.
Meanwhile, cook 2 garlic cloves and 1 tbsp tikka paste in 1 tbsp oil for 1 min.
Add 2 drained tins lentils, 1 chopped red chilli, 200ml coconut milk, and a pinch of salt.
Simmer for 15 mins, then stir in spinach and lime juice.
For the drizzle, mix 50g tahini, 1 tsp curry powder, ½ tsp turmeric, juice of ½ lime, water to loosen, and salt.
Split roasted potatoes, fluff insides, top with lentils, drizzle with tahini, and serve.

🍊 Saffron & Apricot Tarka Dal (Serves 4)

Steep a pinch of saffron in 2 tbsp warm water for 10 mins.
In a pan, heat 1 tbsp oil, toast 1 tbsp curry powder, 2 tsp garam masala, 1 tsp turmeric, and ½ tsp chilli powder for 30 secs.
Add 1 chopped onion; cook 5–6 mins.
Add 2 garlic cloves, 1 tbsp ginger; cook 1–2 mins.
Add 200g rinsed red lentils, 3 tbsp apricot jam, saffron water, and 750ml veg stock.
Simmer 20–25 mins.
For tarka, heat 2 tbsp oil, sizzle 1 tsp cumin and mustard seeds, then fry 1 sliced shallot, ½ tsp smoked paprika, and 2 green chillis.
Pour tarka over dal, garnish with chopped dried apricots and serve with naan.

🍛 Sri Lankan-Style Creamy Dal (Serves 2)

Soak and rinse 320g red lentils.
Simmer in a large pan with 400ml water, 800ml coconut milk, 1 tsp turmeric, ½ tsp cinnamon, and ½ tsp cayenne (no salt yet) for 25 mins.
For tempering, fry ½ diced onion, 2 garlic cloves, coriander stalks, 1 tsp each mustard seeds, cumin seeds, curry powder, and a handful of curry leaves in 1 tbsp coconut oil until seeds pop.
Once lentils are soft, stir in 2 tsp salt and lemon zest.
Blend half, return to pot, and season with lemon juice.
Serve topped with temper, crispy onions, coriander, green chilli, and chapati.

🍃 Bolognese Shepherd’s Pie with Basil Mash (Serves 4)

Preheat oven to 180°C.
Sauté 1 diced red onion, 2 carrots, and 2 celery sticks in 2 tbsp olive oil for 5–7 mins.
Add 500g chopped chestnut mushrooms, cook 10 mins.
Stir in 6 minced garlic cloves, 2 tbsp tomato paste, ½ tbsp balsamic vinegar, 1 tsp sugar, ½ tsp chilli flakes, 2 bay leaves, 2 sprigs rosemary, and 6 sprigs thyme.
Add 100ml red wine (optional), reduce 2–3 mins.
Stir in 2 x 400g tins chopped tomatoes, 400g cooked black lentils, and 250ml veg stock.
Simmer 20 mins.
Boil 1.2kg peeled potatoes for 15–20 mins.
Blend 35g basil, 100g plant-based butter, 150ml oat cream, 100ml plant milk, and 3 tbsp nutritional yeast.
Mash potatoes, stir in basil mix.
Pipe mash over filling in a baking dish, drizzle oil, bake 25–30 mins.

BOSH! was created by Henry Firth & Ian Theasby