The best lentil recipes. Easy, traditional, and original ideas to enjoy all year round

At home, we love lentils, especially when it starts to get cooler, although we're preparing them in more and more ways these days. They're inexpensive, easy to find, and go with practically anything we have lying around in the fridge.

In this collection you will find some of our best lentil recipes, from the most traditional to different options to break out of the routine.

Lentil recipe ideas to enjoy at home

We'll start with one of those dishes that doesn't need much of an introduction. Homemade lentils with chorizo ​​are a classic, traditional dish, made in a big pot, and you'll want seconds if there's still room.

In our recipe, we use brown lentils, vegetables, La Vera paprika, and, of course, chorizo. We also add blood sausage and ham and marrow bones to create a much more flavorful broth. It's best to cook them slowly, letting all the ingredients do their work. And if you're in a hurry, you can also prepare them in a pressure cooker.

Just because lentils don't have chorizo ​​doesn't mean they have to be boring. These lentils with vegetables, also known in many homes as "widow's lentils," are the best proof.

They contain carrots, onions, leeks, green and red bell peppers, tomatoes, potatoes, and paprika. A generous amount of vegetables that results in a flavorful stew, much lighter than versions with sausages. It's also a perfect recipe for using up leftover vegetables. You can add celery, squash, turnips, fennel, or practically any other vegetable you have on hand.

Lentils and rice are one of those simple dishes that always work. They're economical, filling, and perfect for including in your weekly menu.

The secret here is in timing it perfectly so that both the lentils and the rice are cooked just right. We can prepare the lentil stew first and add the rice towards the end of cooking. It's also a great way to make a one-pot meal without needing meat or sausages. A good sofrito and some vegetables will be more than enough.

Among the lighter options for preparing this legume, we have a flavorful recipe: lentils with chard. In my opinion, chard is a perfect partner for lentils, adding flavor and texture without adding fat or calories. This combination allows us to enjoy a delicious legume dish, a warm, comforting stew, without it being heavy or greasy.

Combining lentils with some type of meat is always a good option when deciding how to prepare them. This way, we add some animal protein to the recipe, making our lentil dish a complete meal.

Prepare these lentils that will rival your mother's. I'll tell you how to nail them step by step: clear proportions, a trick for the sofrito, and adjustments depending on the variety you use. You'll see how they turn out creamy, thick, and without falling apart. And all without the lid flying off, I promise.

Here, the lentils take center stage, with their characteristic earthy flavor, and the sofrito complements them without overpowering the other ingredients. Onion, garlic, carrot, and tomato come together in the pot to form a flavorful base that enhances every spoonful. As everything simmers gently, the house is filled with the aroma of a traditional kitchen. A simple, humble dish, but with a homey character.

If you want to completely move away from the classic Spanish lentil dish, this recipe is a great place to start. Dahl, or red lentil curry, is a dish inspired by Indian cuisine—aromatic, lightly spiced, and with a much creamier texture than our usual stews.

Red lentils, also called coral lentils, are skinless and break down easily during cooking. That's precisely why they work so well in this type of recipe: in just a few minutes, you get a thick and creamy stew without needing to blend anything. Serve them with basmati rice for a complete and satisfying meal that you'll want to make again and again.

You don't need to wait until you have leftover lentils to make a good homemade lentil puree. In fact, when you cook it from scratch, it turns out smoother, more balanced, and with that simple, comforting texture that's perfect for both cool days and everyday meals.

The trick is not to make it like a soulless cream: the vegetables have to provide sweetness, the paprika should add depth without being bitter, and the final texture has to be smooth, but not heavy.

Today I'm bringing you a legume recipe that will solve these problems; neither time nor effort will be needed to prepare this lentil salad. We no longer have any excuse not to eat legumes year-round. Preparing a refreshing salad where the main ingredient is lentils is not only possible, but it will be a guaranteed success.

Lentils can also leave the spoon and end up between two buns. These vegan lentil and vegetable burgers are a great way to use up cooked lentils and a different way to incorporate legumes into your weekly menu.

The vegetables add flavor and juiciness, while the lentils provide the burger's base. Once the mixture is formed, simply shape the patties and cook them until golden brown. They can be served like any other burger, with a bun, tomato, lettuce, and your favorite sauce, or simply with a salad.

These lentil and rice pancakes are one of those recipes that start with humble ingredients and end up being much more versatile than you'd expect. They don't contain meat, they don't need an endless list of seasonings, and yet they turn out delicious, golden brown on the outside, and with a lovely texture on the inside.

These vegetarian burgers, which are meat-free but look just like traditional burgers, are a fantastic alternative to animal-based burgers and, contrary to what you might think, are anything but bland. If there's a skeptic in the room, they'll change their mind after just one taste.

The world of hummus has evolved, and today we find incredibly creative variations. Lentil hummus is one of them, and although it doesn't have the same tradition as chickpea hummus, it's still a delicious innovation.

For this lentil recipe, I used leek, onion, garlic, carrot, and shiitake mushrooms as the vegetable base. All of these were finely chopped and sautéed until they formed a well-reduced sofrito. To this, I added cooked lentils, egg, breadcrumbs, Grana Padano cheese, walnuts, and a few herbs. The resulting mixture was divided into portions, shaped into balls, and baked in the oven.

The version we make here adds the artichokes separately. First, we cook them until tender, then we brown them at the end, so they arrive on the plate with toasted edges and retain their texture on top of the stew. If you're working with fresh artichokes, it's worth reviewing how to clean and prepare them before you begin.

Which lentil recipe should I choose?

• If you're looking for that classic flavor, start with lentils with chorizo. They're hearty, tasty, and perfect for one of those days when you're craving a good, hot meal.
• For something lighter, lentils with vegetables are probably the easiest option. Plus, they're so versatile that you can easily adapt them to whatever you have in the fridge.
• Lentils with rice are great as a main course, while red lentil dahl lets us travel a little without leaving the kitchen.
• And if there's someone at home who makes a face when a plate of lentils appears on the table, try lentil and vegetable burgers. Sometimes the main ingredient is the same, but changing the presentation works wonders.