Healthy and Delicious Lentil Recipes for Kids

1. Lentil Sloppy Joes: In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add 1/2 cup of diced onion and 1/2 cup of diced bell pepper and cook until softened, about 5 minutes. Add 1/2 cup of cooked lentils, 1/4 cup of ketchup, 1 tablespoon of Worcestershire sauce, 1 teaspoon of garlic powder, 1 teaspoon of smoked paprika, 1/2 teaspoon of ground cumin, and 1/4 teaspoon of salt. Cook for 5 minutes, stirring occasionally. Serve on toasted buns.

2. Lentil Tacos: In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add 1/2 cup of diced onion and 1/2 cup of diced bell pepper and cook until softened, about 5 minutes. Add 1/2 cup of cooked lentils, 1/4 cup of salsa, 1 teaspoon of chili powder, 1 teaspoon of ground cumin, and 1/4 teaspoon of salt. Cook for 5 minutes, stirring occasionally. Serve in warm taco shells with your favorite toppings.

3. Lentil Soup: In a large pot, heat 1 tablespoon of olive oil over medium heat. Add 1/2 cup of diced onion and 1/2 cup of diced celery and cook until softened, about 5 minutes. Add 1/2 cup of cooked lentils, 4 cups of vegetable broth, 1 teaspoon of dried thyme, 1/2 teaspoon of dried oregano, and 1/4 teaspoon of salt. Bring to a boil, reduce heat to low, and simmer for 15 minutes. Serve with crusty bread.

4. Lentil Salad: In a large bowl, combine 1/2 cup of cooked lentils, 1/2 cup of diced cucumber, 1/2 cup of diced tomatoes, 1/4 cup of diced red onion, 1/4 cup of chopped fresh parsley, 1 tablespoon of olive oil, 1 tablespoon of red wine vinegar, 1/2 teaspoon of garlic powder, and 1/4 teaspoon of salt. Toss to combine. Serve chilled or at room temperature.

5. Lentil Burgers: In a large bowl, combine 1/2 cup of cooked lentils, 1/2 cup of cooked quinoa, 1/4 cup of diced onion, 1/4 cup of diced bell pepper, 1/4 cup of breadcrumbs, 1 tablespoon of olive oil, 1 teaspoon of garlic powder, 1 teaspoon of smoked paprika, 1/2 teaspoon of ground cumin, and 1/4 teaspoon of salt. Form into 4 patties. Heat a large skillet over medium heat and cook the patties for 5 minutes per side. Serve on toasted buns with your favorite toppings.

6. Lentil Quesadillas: In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add 1/2 cup of diced onion and 1/2 cup of diced bell pepper and cook until softened, about 5 minutes. Add 1/2 cup of cooked lentils, 1/4 cup of salsa, 1 teaspoon of chili powder, 1 teaspoon of ground cumin, and 1/4 teaspoon of salt. Cook for 5 minutes, stirring occasionally. Place 1/4 cup of the lentil mixture onto one half of a large flour tortilla. Top with 1/4 cup of shredded cheese and fold the other half of the tortilla over. Cook in the skillet for 2 minutes per side. Cut into wedges and serve with sour cream.

7. Lentil Stuffed Peppers: Preheat oven to 375°F. Cut 4 bell peppers in half and remove the seeds. In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add 1/2 cup of diced onion and 1/2 cup of diced bell pepper and cook until softened, about 5 minutes. Add 1/2 cup of cooked lentils, 1/4 cup of cooked quinoa, 1/4 cup of salsa, 1 teaspoon of chili powder, 1 teaspoon of ground cumin, and 1/4 teaspoon of salt. Cook for 5 minutes, stirring occasionally. Stuff the bell pepper halves with the lentil mixture and place in a baking dish. Bake for 20 minutes. Serve with sour cream.

8. Lentil Shepherd’s Pie: Preheat oven to 375°F. In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add 1/2 cup of diced onion and 1/2 cup of diced bell pepper and cook until softened, about 5 minutes. Add 1/2 cup of cooked lentils, 1/4 cup of cooked quinoa, 1/4 cup of ketchup, 1 teaspoon of garlic powder, 1 teaspoon of smoked paprika, 1/2 teaspoon of ground cumin, and 1/4 teaspoon of salt. Cook for 5 minutes, stirring occasionally. Spread the lentil mixture into a baking dish. Top with 1/2 cup of mashed potatoes and bake for 20 minutes.

9. Lentil Bolognese: In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add 1/2 cup of diced onion and 1/2 cup of diced bell pepper and cook until softened, about 5 minutes. Add 1/2 cup of cooked lentils, 1/4 cup of tomato sauce, 1 teaspoon of garlic powder, 1 teaspoon of dried oregano, 1/2 teaspoon of ground cumin, and 1/4 teaspoon of salt. Cook for 5 minutes, stirring occasionally. Serve over cooked pasta.

10. Lentil Curry: In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add 1/2 cup of diced onion and 1/2 cup of diced bell pepper and cook until softened, about 5 minutes. Add 1/2 cup of cooked lentils, 1/4 cup of coconut milk, 1 teaspoon of curry powder, 1 teaspoon of ground cumin, 1/2 teaspoon of ground ginger, and 1/4 teaspoon of salt. Cook for 5 minutes, stirring occasionally. Serve over cooked rice.