3 Healthy and delicious lentils recipes


Lentils have to be on the ingredient list that shouldn’t miss from a balanced, healthy diet, especially when you want to consume high-quality vegetable protein, plus a pack of essential vitamins and minerals with almost no fat. Lentils are also rich in dietary fiber, known for its important role in aiding and regulating digestion.

Brown and green lentils are perfect for warm salads or used as fillings because they maintain their shape even after they’re cooked. Red lentils are best suited for soups or cooked with plenty of spices for an Indian style side dish. Green, red, brown…..all types of lentils are delicious, but you have to experiment to find your favorite. Get started with these three delicious lentils recipes:

Lentil saladLentil salad with fennel and cherries


– 1 tbs roasted pumpkin seeds
– 2 tbs olive oil
– Juice from 1 lemon
– 1 tbs chopped mint
– 1 tbs chopped basil
– 1 finely chopped red onion
– 1 chopped avocado
– A handful of green lettuce (any kind you like)
– ½ cup (100 grams) green lentils
– 1 chopped fennel
– 1 ½ cup of cherries without pits
– Salt and pepper to taste

Boil the lentils for 20 minutes, drain of water and rinse with cold water. Set aside. Cut the fennel into slices and rub them with salt. Rinse them with water after 10 minutes.
In a small bowl, mix the basil, mint, chopped onion and lemon juice. In a salad bowl mix the cherries, cooked lentils, avocado, fennel and olive oil. Add salt, pepper and the dressing made from herbs and lemon juice. Mix well and sprinkle pumpkin seeds on top before serving.

Lentil and sausage soupLentil soup with spicy sausages and baby spinach


– 3 l chicken stock
– 2 cups brown lentils
– ½ tsp dry basil
– ½ tsp dry oregano
– ½ tsp dry parsley
– 2 chopped parsnips
– 2 chopped celery stalks
– 2 chopped carrots
– 1 large, chopped onion
– 1 pound sliced spicy sausages
– 2 tbs olive oil
– 10 ounces of baby spinach

Heat the oil in a large pot and sauté the sausages for about 5 minutes or until slightly brown. Remove them from the pot into a bowl and set them aside. In the same pot, sauté the carrots, onion, parsnips, celery and dry herbs, for 7-8 minutes. Add the lentils and 2 liters of chicken stock. Let it simmer for 20 minutes.

Add the sausages and simmer for 10-12 minutes. Add the baby spinach and salt and pepper to taste. Let the soup simmer for another 3 minutes and remove from heat.

Lentil burgersLentil burgers


– 2 tbs cooking oil
– ½ cup of bread crumbs
– 1 egg
– 4 finely chopped green onions
– 1 can of lentils (15 ounces)
– 1 tbs curry paste
– 7 oz mashed potatoes
– 2 tsp tahini
– Juice from 1 lemon
– 5 ounces plain yogurt

Prepare a yogurt dressing from yogurt, lemon juice, tahini, salt and pepper all mixed in a bowl.

Mix the mashed potatoes with the lentils, curry paste, green onions, egg and bread crumbs. Add salt and pepper to taste. Split the mixture into four even parts and form 4 patties.
Fry the burgers in hot oil, 2-3 minutes on each side. Serve with whole grain buns, slices of tomatoes and the yogurt dressing.