The Best Vegan Recipes To Experiment With Lentils
Shake up your dinner times with these top plant-based recipes to make using lentils, a favourite for vegans for their ultimate plant-power.
Lentils are great to get familiar with when becoming vegan or vegetarian, as they provide a great source of protein to dishes and have a really versatile texture. But if you’re not used to cooking with them, it can be a struggle to know what to cook with them. We’ve got you covered with this guide to the best lentil dishes. In these recipes, they’re sometimes the star and sometimes the supporting act, but they’re always delicious.
This recipe gives paella a fun makeover, with a rich tomato sofrito base that is complemented by smoky mushrooms and garlic and parsley-tossed artichokes. The lentils add some bite which balances the soft paella rice perfectly.
For this rigatoni bolognese, lentils provide a plant-based mince-like texture that makes a bolognese... well, a bolognese. And it tastes fantastic: the rich ragu of passata, plum tomatoes, mushrooms cooked down with herbs, spices and a dash of red wine makes this a deeply rich and moreish dinner.
Daals are a favourite for lots of vegans and vegetarians, as lentils take centre stage and form a rich and spiced curry. This bhaji daal is no exception. It’s creamy and warming, so it hits the spot on those colder evenings. You can have this delicious dish ready to serve in 45 minutes.
This daal is again perfect for lentil lovers, as they are truly the main ingredient in this one. Coupled with a tomato base spiced with garam masala, coriander and turmeric, this is one to make during the colder months when you want a meal that is creamy and decadent as well as hearty and warming.
We gave this British classic the vegan treatment. Here, lentils make up the ‘meaty’ filling, giving the pie a great bite. It’s hearty and filling, and the mash adds a hint of sweetness due to the sweet potato, which compliments the savoury filling and smoky paprika crumb amazingly.
This dish is packed with flavour and varying textures that work amazingly to create this rich and creamy moussaka. A blend of lentils and porcini make the bulk of the filling, which is then simmered with a tantalising combo of spices and aromatics to make it a balanced and savoury ‘meat-like’ filling. Coupled with potatoes, aubergines and a deliciously smooth and silky bechamel, what more could you want?
By Toni Olukiran
Toni is one of our lovely Content Marketing Assistants, and when she’s not writing posts about everything from Jamaican cooking to vegan champagne, she’s making a Spotify playlist (she was at 200, at her last count) or playing tennis in the park.