Are you tired of the same old lunch routine? Do you wish you had more time to cook up a delicious meal, but struggle to find the extra hours in your busy day? If so, then this article is for you! Canned lentils are a convenient and nutritious addition to any kitchen, and when paired with some simple ingredients and clever cooking techniques, can be used to whip up a wide variety of tasty and healthy meals. In this article, we’ll explore 18 quick and easy recipes that use canned lentils as the main ingredient – from hearty stews and soups to flavorful salads and wraps. Whether you’re a busy professional looking for a quick lunch option or a home cook seeking inspiration for a weeknight dinner, these recipes are sure to please.
Spicy Canned Lentil Tacos
Spicy Canned Lentil Tacos: A Quick and Flavorful Twist on Traditional Taco Filling
This recipe combines the convenience of canned lentils with the bold flavors of chipotle peppers and lime juice, perfect for a weeknight dinner or lunch.
Ingredients:
– 1 can (14.5 oz) lentils
– 1/4 cup water
– 2 chipotle peppers in adobo sauce, chopped
– 1 tablespoon olive oil
– 1 small onion, diced
– 1 clove garlic, minced
– 1 teaspoon cumin
– Salt and pepper to taste
– Lime wedges for serving (optional)
Instructions:
1. Drain and rinse the lentils.
2. In a medium saucepan, combine lentils, water, chipotle peppers, olive oil, onion, garlic, cumin, salt, and pepper.
3. Bring to a simmer over medium heat, then reduce heat to low and cook for 10-15 minutes or until the lentils are tender.
4. Serve warm in tacos shells with your favorite toppings, such as diced tomatoes, shredded lettuce, diced avocado, sour cream, and salsa.
Cooking time: 10-15 minutes
Creamy Canned Lentil Soup
This comforting and flavorful soup is perfect for a quick and nutritious meal. With just a few simple ingredients, you can create a deliciously creamy and satisfying bowl of goodness.
Ingredients:
– 1 (14.5 oz) can lentils
– 2 cups chicken broth
– 1/2 cup heavy cream or half-and-half
– 1 tablespoon butter
– 1 small onion, diced
– 1 clove garlic, minced
– Salt and pepper to taste
– Fresh parsley or thyme for garnish (optional)
Instructions:
1. In a large pot, sauté the onion and garlic in butter until softened.
2. Add the canned lentils, chicken broth, and heavy cream or half-and-half. Stir well to combine.
3. Bring the mixture to a simmer and let cook for 10-15 minutes, or until the soup has thickened slightly.
4. Season with salt and pepper to taste.
5. Serve hot, garnished with fresh parsley or thyme if desired.
Cooking Time: 15-20 minutes
Canned Lentil and Vegetable Stir-Fry
This recipe is a great way to use up canned lentils and add some vegetables to your meal. It’s quick, easy, and packed with protein and fiber.
Ingredients:
– 1 can (14.5 oz) lentils
– 1 tablespoon vegetable oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 cup mixed frozen vegetables (such as peas, carrots, corn)
– 1 teaspoon soy sauce
– Salt and pepper to taste
Instructions:
1. Heat the oil in a large skillet or wok over medium-high heat.
2. Add the onion and garlic and cook until the onion is translucent.
3. Add the mixed vegetables and cook until they’re tender-crisp.
4. Stir in the canned lentils, soy sauce, salt, and pepper.
5. Cook for an additional 2-3 minutes, stirring frequently.
6. Serve hot over rice or noodles.
Cooking Time: 15-20 minutes
Garlic Herb Canned Lentil Salad
Add a flavorful twist to canned lentils with this simple salad recipe that combines the savory flavors of garlic, herbs, and lemon. Perfect as a side dish or used as a topping for your favorite grain bowl.
Ingredients:
– 1 (14.5 oz) can lentils, drained and rinsed
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– 1 tablespoon chopped fresh parsley
– 1 tablespoon chopped fresh thyme
– 2 tablespoons freshly squeezed lemon juice
– Salt and pepper to taste
Instructions:
1. In a medium bowl, combine the lentils, garlic, olive oil, parsley, thyme, and lemon juice.
2. Toss until the ingredients are well combined and the lentils are coated with the flavors.
3. Season with salt and pepper to taste.
4. Cover and refrigerate for at least 30 minutes to allow the flavors to meld.
5. Serve chilled or at room temperature.
Cooking Time: 10 minutes (prep), 30 minutes (refrigeration)
Canned Lentil and Tomato Curry
This recipe is a great way to enjoy the flavors of Indian cuisine without spending hours in the kitchen. With just a few ingredients and simple steps, you can have a delicious and nutritious curry ready in no time.
Ingredients:
– 1 (14 oz) can lentils, drained and rinsed
– 1 (14.5 oz) can diced tomatoes
– 2 tablespoons curry powder
– 1 teaspoon ground cumin
– 1/2 teaspoon turmeric
– Salt and pepper, to taste
– 2 tablespoons olive oil
– Fresh cilantro leaves, for garnish (optional)
Instructions:
1. Heat the olive oil in a medium saucepan over medium heat.
2. Add the curry powder, cumin, and turmeric. Cook, stirring constantly, for 1 minute.
3. Add the lentils, diced tomatoes, salt, and pepper. Stir well to combine.
4. Bring the mixture to a simmer and cook, covered, for 20-25 minutes or until the flavors have melded together.
5. Taste and adjust seasoning as needed.
6. Serve hot, garnished with fresh cilantro leaves if desired.
Cooking Time: 20-25 minutes
Quick Canned Lentil Chili
Quick Canned Lentil Chili Recipe
A hearty and comforting meal that can be prepared in no time! This recipe uses canned lentils, reducing cooking time to just 15 minutes. Perfect for a quick lunch or dinner.
Ingredients:
– 1 can (14.5 oz) diced tomatoes
– 1 can (15 oz) red kidney beans, drained and rinsed
– 1 can (8 oz) lentils, drained and rinsed
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 tablespoon chili powder
– 1 teaspoon ground cumin
– Salt and pepper to taste
– Optional: jalapeños or hot sauce for added heat
Instructions:
1. In a large pot, combine the diced tomatoes, red kidney beans, lentils, onion, and garlic.
2. Add the chili powder and cumin; stir well.
3. Bring the mixture to a simmer over medium-high heat.
4. Reduce heat to low and let cook for 15 minutes or until heated through.
5. Season with salt and pepper to taste.
6. Serve hot, garnished with chopped fresh cilantro if desired.
Cooking Time: 15 minutes
Canned Lentil and Spinach Stew
This comforting stew is a great way to warm up on a chilly day, and it’s ready in under an hour. With the convenience of canned lentils and spinach, this recipe is perfect for a quick and nutritious meal.
Ingredients:
– 1 can (14.5 oz) diced tomatoes
– 1 can (15 oz) red or green lentils, drained and rinsed
– 1 cup frozen chopped spinach, thawed and drained
– 1 onion, diced
– 2 cloves garlic, minced
– 1 teaspoon dried thyme
– Salt and pepper to taste
Instructions:
1. In a large pot, sauté the onion and garlic in a little bit of oil until softened.
2. Add the lentils, diced tomatoes, spinach, thyme, salt, and pepper. Stir well.
3. Bring the mixture to a boil, then reduce heat and simmer for 20-25 minutes or until the lentils are tender.
4. Serve hot, garnished with chopped fresh herbs if desired.
Cooking Time: 20-25 minutes
Mediterranean Canned Lentil Bowl
A flavorful and nutritious bowl filled with canned lentils, roasted vegetables, and a hint of Mediterranean spices.
Ingredients:
– 1 can (14.5 oz) of brown or green lentils, drained and rinsed
– 2 tablespoons olive oil
– 1 small red onion, thinly sliced
– 2 cloves garlic, minced
– 1 cup mixed roasted vegetables (bell peppers, zucchini, cherry tomatoes)
– 1 teaspoon smoked paprika
– Salt and pepper to taste
– Fresh parsley or cilantro, chopped (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large bowl, combine lentils, olive oil, red onion, garlic, roasted vegetables, smoked paprika, salt, and pepper.
3. Toss to coat all ingredients evenly.
4. Serve hot, garnished with chopped parsley or cilantro if desired.
Cooking Time: 10-12 minutes
Canned Lentil and Sweet Potato Hash
This hearty hash recipe combines the comforting flavors of sweet potatoes and lentils with a hint of spice, making it a perfect breakfast or brunch option. With minimal prep time and simple cooking methods, this dish is ideal for busy mornings.
Ingredients:
– 1 can (14.5 oz) lentils, drained and rinsed
– 2 medium-sized sweet potatoes, cooked and diced
– 1 small onion, diced
– 2 cloves of garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– Salt and pepper to taste
– 2 tablespoons olive oil
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, heat the olive oil over medium-high heat.
3. Add the diced onion and cook until translucent, about 5 minutes.
4. Add the minced garlic and cook for an additional minute.
5. Stir in the cooked lentils, sweet potatoes, cumin, smoked paprika, salt, and pepper.
6. Transfer the mixture to a baking dish and bake for 20-25 minutes or until the sweet potatoes are tender.
Cooking Time: 25 minutes
Lemon Garlic Canned Lentil Pasta
Lemon Garlic Canned Lentil Pasta: A Quick and Flavorful Weeknight Dinner
This recipe combines the convenience of canned lentils with bright, citrusy flavors to create a satisfying and healthy pasta dish that’s ready in under 30 minutes.
Ingredients:
– 1 cup cooked lentils (canned or homemade)
– 8 oz pasta of your choice (e.g. spaghetti, linguine, or fettuccine)
– 2 cloves garlic, minced
– 2 tbsp freshly squeezed lemon juice
– 1 tsp olive oil
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente.
2. In a large skillet, heat the olive oil over medium heat. Add garlic and sauté for 1-2 minutes until fragrant.
3. Add lemon juice, cooked lentils, and salt to taste. Stir to combine.
4. When pasta is cooked, drain and add it to the skillet with the lentil mixture. Toss everything together until well coated.
5. Serve hot, topped with Parmesan cheese if desired.
Cooking Time: 20-25 minutes
Canned Lentil and Avocado Wrap
This satisfying wrap combines the creamy goodness of avocado with the comforting warmth of canned lentils, all wrapped up in a whole wheat tortilla. Perfect for a quick and easy lunch or snack!
Ingredients:
– 1 can (14 oz) lentils, drained
– 2 ripe avocados, mashed
– 1/4 cup chopped fresh cilantro
– 2 tbsp olive oil
– Salt and pepper to taste
– 1 whole wheat tortilla
– Optional toppings: red onion, tomato, shredded carrot
Instructions:
1. In a medium bowl, combine lentils, avocado, cilantro, and a pinch of salt and pepper.
2. Heat the tortilla in the microwave for 20-30 seconds to warm it up.
3. Spoon the lentil mixture onto one half of the tortilla, leaving a small border around the edges.
4. Drizzle with olive oil and add any desired toppings (if using).
5. Fold the tortilla in half to enclose the filling.
6. Serve immediately and enjoy!
Cooking Time: 0 minutes! Just assemble and serve.
Curried Canned Lentil Dip
This creamy and flavorful dip is perfect for snacking or as a topping for your favorite dishes. With the convenience of canned lentils, you can whip up this tasty treat in no time!
Ingredients:
– 1 (14 oz) can lentils, drained and rinsed
– 1/2 cup plain Greek yogurt
– 1/4 cup mayonnaise
– 2 tablespoons curry powder
– 1 tablespoon lemon juice
– Salt and pepper to taste
– Chopped fresh cilantro for garnish (optional)
Instructions:
1. In a medium bowl, combine the lentils, Greek yogurt, mayonnaise, curry powder, and lemon juice.
2. Mix until smooth and creamy.
3. Season with salt and pepper to taste.
4. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
5. Garnish with chopped cilantro if desired.
Cooking Time: None! This dip is ready in just a few minutes of mixing.
Canned Lentil and Rice Pilaf
This recipe is a flavorful and nutritious twist on traditional pilaf, using canned lentils and pantry staples to create a satisfying side dish. Perfect for busy weeknights or meal prep.
Ingredients:
– 1 can (14.5 oz) lentils, drained and rinsed
– 2 cups cooked white rice
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 1 teaspoon ground cumin
– Salt and pepper to taste
– 1 cup chicken or vegetable broth
– Fresh parsley, chopped (optional)
Instructions:
1. Heat the olive oil in a medium saucepan over medium heat.
2. Add the chopped onion and cook until translucent, about 3-4 minutes.
3. Stir in the cumin, salt, and pepper.
4. Add the cooked rice, lentils, and broth to the saucepan.
5. Bring the mixture to a simmer, then reduce heat to low and cook for 10-12 minutes or until the liquid is absorbed.
6. Fluff the pilaf with a fork and garnish with chopped parsley if desired.
Cooking Time: 15-18 minutes
Canned Lentil and Mushroom Risotto
This recipe combines the comfort of risotto with the ease of canned lentils and mushrooms, making it a perfect option for a weeknight dinner. The result is a creamy, flavorful dish that’s ready in under 30 minutes.
Ingredients:
– 1 can (14.5 oz) lentils
– 2 cups vegetable broth
– 1 tablespoon olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 cup mixed mushrooms (canned or fresh), sliced
– 1 teaspoon dried thyme
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Heat the olive oil in a large skillet over medium heat.
2. Add the chopped onion and cook until translucent, about 3 minutes.
3. Add the garlic and mushrooms; cook for an additional 2-3 minutes.
4. Stir in the lentils, vegetable broth, and thyme. Bring to a simmer.
5. Reduce heat to low and let cook for 15-20 minutes or until the liquid has been absorbed and the mixture is creamy.
6. Season with salt and pepper to taste. Serve hot, topped with Parmesan cheese if desired.
Cooking Time: 25-30 minutes
Canned Lentil and Kale Soup
This comforting soup is a perfect blend of protein-rich lentils and nutritious kale, all in one convenient can. With just a few simple ingredients and steps, you’ll have a delicious and satisfying meal ready in no time.
Ingredients:
– 1 (14.5 oz) can diced tomatoes
– 1 (15 oz) can red or green lentils, drained and rinsed
– 2 cups kale, stems removed and chopped
– 4 cups vegetable broth
– 1 onion, chopped
– 1 garlic clove, minced
– 1 teaspoon dried thyme
– Salt and pepper, to taste
Instructions:
1. In a large pot, sauté the chopped onion and minced garlic until softened.
2. Add the lentils, diced tomatoes, vegetable broth, and thyme. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until the lentils are tender.
3. Stir in the chopped kale and cook until wilted, about 5 minutes.
4. Season with salt and pepper to taste.
5. Serve hot and enjoy!
Cooking Time: 30-35 minutes
Canned Lentil and Quinoa Salad
This hearty salad combines the convenience of canned lentils with the nutty flavor of quinoa, making it a quick and easy addition to any meal. Perfect for a healthy lunch or dinner on-the-go.
Ingredients:
– 1 (14.5 oz) can green or brown lentils, drained and rinsed
– 1 cup cooked quinoa
– 1/2 cup chopped red bell pepper
– 1/4 cup chopped fresh parsley
– 2 tablespoons lemon juice
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine the lentils, quinoa, red bell pepper, and parsley.
2. In a small bowl, whisk together the lemon juice and olive oil.
3. Pour the dressing over the lentil mixture and toss to combine.
4. Season with salt and pepper to taste.
5. Serve warm or at room temperature.
Cooking Time: 10-15 minutes (depending on preparation time)
Canned Lentil and Zucchini Fritters
Get creative with this unique and tasty vegetarian snack that combines the comfort of lentils with the freshness of zucchini! These crispy fritters are perfect for a quick bite or as a healthy addition to your favorite meal.
Ingredients:
– 1 can (14.5 oz) red or green lentils, drained and rinsed
– 1 medium zucchini, grated
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 egg, lightly beaten
– 1/4 cup breadcrumbs
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a medium bowl, combine lentils, zucchini, onion, garlic, egg, and breadcrumbs. Mix well.
3. Using your hands or a spoon, shape the mixture into small patties, about 1/4 inch thick.
4. Place the fritters on the prepared baking sheet, leaving about 1 inch of space between each.
5. Drizzle with olive oil and season with salt and pepper to taste.
6. Bake for 20-25 minutes or until crispy and golden brown.
Cooking Time: 20-25 minutes
Canned Lentil and Chickpea Stew
This recipe makes a deliciously simple and nutritious stew using canned lentils and chickpeas, perfect for a quick weeknight meal or a healthy lunch.
Ingredients:
– 1 can (14.5 oz) diced tomatoes
– 1 can (15 oz) red kidney beans, drained and rinsed
– 1 can (16 oz) lentils, drained and rinsed
– 1 can (15 oz) chickpeas, drained and rinsed
– 2 cups vegetable broth
– 1 onion, diced
– 2 cloves garlic, minced
– 1 teaspoon cumin
– Salt and pepper, to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Heat the vegetable broth in a large pot over medium heat.
2. Add the onion and garlic; cook until the onion is translucent.
3. Stir in the cumin, then add the lentils, chickpeas, and diced tomatoes.
4. Bring to a simmer and let cook for 20-25 minutes or until the flavors have melded together.
5. Season with salt and pepper to taste.
6. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 20-25 minutes
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