Lentils and beans are affordable, protein-packed ingredients that can transform your meals into flavorful and nutritious dishes. Their versatility allows them to shine in soups, stews, salads, and even snacks, making them excellent for any meal of the day. Packed with fiber, vitamins, and minerals, they’re a must-have for anyone looking to eat healthier or incorporate more plant-based meals into their diet. Whether you’re a seasoned cook or a kitchen beginner, these 10 creative ways to cook with lentils and beans will inspire you to make the most of these pantry staples.
1. Lentil and Vegetable Stew
A hearty and comforting dish packed with flavor. Heat 2 tablespoons olive oil in a large pot and cook 1 diced onion, 2 minced garlic cloves, 2 chopped carrots, 1 chopped celery stalk, and 1 diced tomato until soft. Add 4 cups water, a bay leaf, and parsley, simmering for 10 minutes to make a light broth. Stir in 1 cup rinsed lentils, 1 teaspoon cumin, and 1/2 teaspoon turmeric. Simmer for 25-30 minutes until the lentils are tender. Add 2 cups spinach or kale and cook for another 5 minutes. Serve hot with crusty bread for a wholesome, homemade meal.
2. White Bean and Tomato Stew
Heat 2 tablespoons olive oil in a pot over medium heat. Cook 1 diced onion, 2 minced garlic cloves, and 1 teaspoon dried oregano until fragrant. Add 1 cup soaked white beans (drained), 1 cup diced tomatoes, and 4 cups water. Season with salt, pepper, and 1/2 teaspoon paprika. Simmer for 1-1.5 hours until beans are tender and stew thickens. Finish with fresh basil and a drizzle of olive oil. Serve hot with crusty bread for soaking up the savory broth.
3. Lentil and Mushroom Bolognese
Heat 2 tablespoons olive oil in a pan over medium heat. Cook 1 diced onion, 2 minced garlic cloves, and 1 cup chopped mushrooms until softened and browned. Stir in 1 teaspoon dried oregano, 1/2 teaspoon paprika, and a pinch of salt and pepper. Add 1 cup cooked lentils and 1 can crushed tomatoes, then simmer for 15-20 minutes until thickened and flavorful. Serve over spaghetti or your favorite pasta, topped with grated Parmesan and a drizzle of olive oil for extra richness. Enjoy this hearty, plant-based twist on a classic dish.
4. Black Bean and Sweet Potato Curry
Heat 2 tablespoons oil in a pan over medium heat. Cook 1 diced onion, 2 minced garlic cloves, and 1 tablespoon grated ginger until soft and fragrant. Add 1 diced sweet potato, 1 teaspoon cumin, 1 teaspoon smoked paprika, and 1/2 teaspoon turmeric, stirring to coat. Mix in 1 can black beans (rinsed), 1 cup diced tomatoes, and 1/2 cup coconut milk. Simmer for 15-20 minutes until the sweet potato is tender and the sauce thickens. Serve hot with fluffy rice or warm flatbread for a hearty, flavorful meal.
5. Lentil Shepherd’s Pie
A satisfying and wholesome twist on a classic dish. Preheat oven to 200°C (400°F). Cook 1 cup lentils in 3 cups water until tender; drain. In a pan, heat 2 tablespoons oil and cook 1 diced onion, 2 minced garlic cloves, 1 cup peas, and 1 cup diced carrots until softened. Stir in the lentils, 1 teaspoon thyme, and 1 cup water, seasoning with salt and pepper. Simmer for 10 minutes until slightly thickened. Transfer the mixture to a baking dish, top with creamy mashed potatoes, and bake for 20 minutes until golden and bubbly. Serve warm and enjoy.
6. Butter Bean and Zucchini Coconut Curry
Heat 2 tablespoons oil in a pan over medium heat. Cook 1 diced onion, 2 minced garlic cloves, and 1 tablespoon grated ginger until golden and fragrant. Add 1 diced zucchini, 1 teaspoon curry powder, 1/2 teaspoon turmeric, and a pinch of salt, stirring well to coat the vegetables. Mix in butter beans (rinsed) and 1/2 cup coconut milk, then let simmer for 10-12 minutes until the zucchini is tender and the sauce thickens. Serve hot with fluffy rice or warm naan for a creamy, flavorful meal.
7. Lentil Stuffed Bell Peppers
Cut the tops off bell peppers and remove the seeds, keeping the peppers whole. Heat 2 tablespoons olive oil in a pan and cook 1 diced onion, 2 minced garlic cloves, and 1/2 cup chopped zucchini until softened. Stir in 1 cup cooked lentils, 1 cup cooked rice, 1/2 teaspoon paprika, salt, and pepper, mixing well. Stuff the mixture evenly into the peppers, sprinkle with shredded cheese, and place in a baking dish. Bake at 375°F (190°C) for 20-25 minutes until the peppers are tender and the cheese is melted and golden.
8. Pinto Bean and Corn Skillet
Heat 2 tablespoons oil in a skillet over medium heat. Cook 1 diced onion, 2 minced garlic cloves, and 1 teaspoon cumin until soft and fragrant. Stir in 1 can pinto beans (rinsed), 1 cup corn kernels, and a pinch of salt. Cook for 5-7 minutes until heated through and flavors combine. Finish with a squeeze of lime juice and sprinkle with fresh cilantro for brightness. Serve warm with tortillas, as a taco filling, or over rice for a quick meal.
9. Lentil and Tomato Curry
Heat 2 tablespoons oil in a pan over medium heat. Cook 1 diced onion, 2 minced garlic cloves, and 1 tablespoon grated ginger until soft and fragrant. Stir in 1 teaspoon cumin, 1 teaspoon turmeric, and a pinch of salt, cooking for a minute to toast the spices. Add 1 cup cooked lentils and 1 cup diced tomatoes, mixing well. Simmer for 10-15 minutes until the curry thickens and flavors meld. Garnish with fresh cilantro and serve with warm naan or steamed rice.
10. White Bean and Tomato Bruschetta
Heat 2 tablespoons olive oil in a pan over medium heat. Cook 1 diced onion until soft and translucent. Stir in 1 can white beans (rinsed), 1 cup diced tomatoes, 1 teaspoon oregano, and a pinch of salt and pepper. Cook for 5-7 minutes, allowing the flavors to meld and the mixture to thicken slightly. Spoon the warm mixture generously onto toasted bread slices and top with fresh basil leaves. Drizzle with olive oil for extra richness and serve as a light, flavorful appetizer or snack.