These easy bean and lentil recipes cover soups, bowls, salads, tacos, and skillet dinners. Choose cooked lentils or canned beans for a quicker meal, or start with dry lentils when the recipe includes simmering time and liquid.
Each of these easy bean and lentil recipes includes measured ingredients, a yield, and a cooking method. Check whether the lentils are listed as dry or cooked before starting; that distinction changes the cooking time and liquid needed. All canned beans used below are already cooked.
1. Easy Lentil and Vegetable Soup
Serves 4–6.
- 1 tablespoon olive oil
- 1 diced onion
- 2 diced carrots
- 2 diced celery stalks
- 2 minced garlic cloves
- 1 cup rinsed dry brown or green lentils
- 4 cups low-sodium vegetable broth
- 1/2 teaspoon dried thyme
- one 14.5-ounce can diced tomatoes
- 2 cups spinach
- 1 tablespoon lemon juice
- Soften onion, carrots, and celery in the oil over medium heat for 6–8 minutes.
- Add garlic for 30 seconds, then lentils, broth, and thyme.
- Simmer gently, partly covered, for 25–35 minutes until the lentils are tender; older lentils may take longer.
- Add the tomatoes and spinach after the lentils soften, then simmer 5 minutes.
- Finish with lemon and salt to taste.
- Add broth if the lentils absorb more than expected.
2. Black Bean and Rice Bowls
Serves 4.
- 3 cups cooked rice
- two 15-ounce cans black beans (drained and rinsed)
- 1 tablespoon olive oil
- 1 diced onion
- 1 diced bell pepper
- 1 teaspoon cumin
- 1/2 teaspoon chili powder
- 1/4 cup water
- 1 tablespoon lime juice. Set out salsa and diced avocado for topping
- Soften onion and pepper in the oil for 6–8 minutes.
- Add beans, cumin, chili powder, and water; simmer 5–7 minutes until hot, stirring gently.
- Add lime, taste for salt, and spoon over the cooked rice.
- For help choosing a grain, use our rice guide.
- Keep toppings separate if packing leftovers.
3. One-Pot Bean and Lentil Chili
Serves 6.
- 1 tablespoon olive oil
- 1 diced onion
- 1 diced bell pepper
- 2 minced garlic cloves
- 1 cup rinsed dry brown lentils
- 3 cups low-sodium broth
- one 15-ounce can kidney beans and one 15-ounce can black beans (both drained and rinsed)
- one 28-ounce can crushed tomatoes
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1/2 teaspoon smoked paprika
- Soften onion and pepper in oil for 6–8 minutes, then add garlic and spices for 30 seconds.
- Add lentils and broth and simmer partly covered until tender, about 25–35 minutes.
- Stir in the cooked canned beans and tomatoes and simmer uncovered 10–15 minutes.
- Add water if too thick.
- Taste for salt at the end.
- The canned beans are already cooked; do not replace them with raw dried kidney beans in this quick method.
4. Mediterranean Chickpea and Lentil Salad
Serves 4 as a light lunch.
- 2 cups cooked, drained green or brown lentils
- one 15-ounce can chickpeas (drained and rinsed)
- 1 diced cucumber
- 1 cup halved cherry tomatoes
- 1/4 cup finely diced red onion
- 1/4 cup chopped parsley. For dressing, whisk 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 small minced garlic clove
- 1/2 teaspoon oregano
- Use lentils cooked until tender but still intact and cooled promptly in the refrigerator.
- Toss them with the chickpeas and vegetables, fold in dressing, and taste for salt and pepper.
- Refrigerate 20–30 minutes before serving.
- Add up to 1/2 cup feta if desired.
- For lunches, hold diced cucumber and dressing separately to keep the salad crisp.
5. Easy Lentil Tacos
Makes about 8 small tacos.
- 2 1/2 cups cooked, drained brown or green lentils
- 1 tablespoon olive oil
- 1/2 diced onion
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/4 cup water
- 8 small tortillas. Set out shredded cabbage, salsa, and lime wedges
- Soften onion in oil for 5 minutes.
- Add lentils, spices, and water; simmer 5–7 minutes until hot and no longer watery.
- Mash about one-third of the lentils to bind the filling, then taste for salt.
- Warm tortillas in a dry skillet and fill each with about 1/3 cup lentils.
- Add toppings just before serving to prevent soggy tortillas.
6. Garlic Butter White Beans
Serves 4 as a side or 2 over toast.
- two 15-ounce cans cannellini or Great Northern beans (drained and rinsed)
- 2 tablespoons butter or olive oil
- 2 minced garlic cloves
- 1/4 cup water or broth
- 2 cups baby spinach
- 1 tablespoon lemon juice
- 1 tablespoon chopped parsley
- Melt the butter over medium-low heat.
- Add garlic and stir 30 seconds, then add beans and water.
- Simmer gently 5–7 minutes, folding rather than vigorously stirring so the beans hold their shape.
- Wilt spinach for 1–2 minutes and finish with lemon, parsley, salt, and pepper.
- Spoon over toast; add a little broth if the beans look dry.
7. Easy Lentil Curry
Serves 4.
- 1 tablespoon neutral oil
- 1 diced onion
- 2 minced garlic cloves
- 1 tablespoon grated ginger
- 2 teaspoons mild curry powder
- 1 cup rinsed dry red lentils
- 2 cups water
- one 13.5-ounce can unsweetened coconut milk
- 2 cups spinach. Serve with cooked rice and lime
- Soften onion in oil for 5 minutes.
- Add garlic, ginger, and curry powder and stir 30 seconds.
- Add lentils, water, and coconut milk.
- Simmer gently, partly covered, for about 15–25 minutes, stirring frequently, until the lentils soften and begin to break down.
- Add water by 1/4 cup if it sticks or thickens before tender.
- Wilt the spinach, then finish with salt and lime to taste.
- Brown or green lentils require longer cooking and will stay firmer.
8. Simple Three-Bean Salad
Serves 6 as a side.
- one 15-ounce can kidney beans
- one 15-ounce can chickpeas
- one 14.5-ounce can green beans, all drained; rinse the kidney beans and chickpeas. Add 1/4 cup thinly sliced red onion. For dressing, whisk 3 tablespoons cider vinegar
- 2 tablespoons olive oil
- 1 tablespoon sugar
- 1/4 teaspoon black pepper
- Toss the beans gently with onion and dressing, then refrigerate at least 1 hour.
- Taste before adding salt because canned beans vary.
- If replacing canned green beans with fresh ones, cook 1 1/2 cups trimmed pieces in boiling water until crisp-tender, then cool in ice water and drain well.
- Keep the finished salad chilled until serving.
9. Lentil Sloppy Joes
Makes 4 sandwiches.
- 2 1/2 cups cooked, drained brown lentils
- 1 tablespoon olive oil
- 1/2 diced onion
- 1 minced garlic clove
- one 8-ounce can tomato sauce
- 1 tablespoon tomato paste
- 2 teaspoons yellow mustard
- 1 teaspoon brown sugar
- 1/2 teaspoon smoked paprika
- 4 buns
- Soften onion in oil for 5 minutes and stir in garlic for 30 seconds.
- Add lentils, tomato sauce, tomato paste, mustard, sugar, and paprika.
- Simmer uncovered for 8–12 minutes until thick enough to mound on a spoon.
- Add a tablespoon of water if it sticks before heating through.
- Taste for salt, toast the buns, and divide the filling among them.
10. Chickpea and Vegetable Stir-Fry
Serves 4 with rice.
- two 15-ounce cans chickpeas (drained, rinsed, and patted dry)
- 4 cups thinly cut vegetables such as broccoli, carrots, and bell pepper
- 1 tablespoon neutral oil. Whisk 2 tablespoons reduced-sodium soy sauce
- 2 tablespoons water
- 1 teaspoon grated ginger
- 1 minced garlic clove
- 1 teaspoon sesame oil
- 1 teaspoon honey or maple syrup
- Heat the neutral oil in a large skillet over medium-high heat.
- Stir-fry harder vegetables first for 3–4 minutes, adding 1 tablespoon water if needed to soften broccoli.
- Add pepper or other quick-cooking vegetables for 2 minutes, then chickpeas and sauce.
- Toss 2–3 minutes until hot and the vegetables are crisp-tender.
- Serve over cooked rice; use certified gluten-free tamari if needed.
11. Creamy Lentil Pasta
Serves 4.
- 8 ounces dry pasta
- 1 tablespoon olive oil
- 1/2 diced onion
- 2 minced garlic cloves
- 2 cups cooked brown lentils
- one 28-ounce can crushed tomatoes
- 1 teaspoon Italian seasoning
- 2 cups spinach
- 1/4 cup grated Parmesan, optional. Reserve 1/2 cup pasta water
- Cook pasta according to its package.
- Meanwhile soften onion in oil for 5 minutes and add garlic for 30 seconds.
- Add cooked lentils, tomatoes, and Italian seasoning; simmer 10–15 minutes.
- Partially mash the lentils to make the sauce thicker, then wilt spinach.
- Toss with drained pasta and add reserved water a tablespoon at a time until coated.
- Parmesan adds richness but is optional; this is a thick tomato-lentil sauce rather than a cream sauce.
12. Black Bean and Corn Salad
Serves 4–6 as a side.
- one 15-ounce can black beans (drained and rinsed)
- 1 1/2 cups cooked corn or drained canned corn
- 1 diced bell pepper
- 1 cup diced tomatoes
- 1/4 cup diced red onion
- 2 tablespoons chopped cilantro. Whisk 2 tablespoons lime juice
- 1 tablespoon olive oil
- 1/2 teaspoon cumin for dressing
- Combine beans, corn, and vegetables with the dressing and refrigerate 20–30 minutes.
- Taste for salt and pepper.
- Fold in 1 diced avocado immediately before serving if desired.
- Use with tortilla chips or spoon over greens; for a full meal add cooked rice or another protein.
- Keep refrigerated when making ahead.
13. Hearty Lentil and Potato Stew
Serves 4–6.
- 1 tablespoon olive oil
- 1 diced onion
- 2 diced carrots
- 2 minced garlic cloves
- 1 cup rinsed dry brown lentils
- 4 cups low-sodium broth
- 1 pound potatoes cut into 1/2-inch cubes
- 1/2 teaspoon thyme
- one 14.5-ounce can diced tomatoes
- Soften onion and carrots in oil for 6–8 minutes; add garlic for 30 seconds.
- Add lentils, broth, and thyme and simmer 10 minutes before adding potatoes.
- Simmer partly covered another 20–25 minutes until both lentils and potatoes are tender, adding broth if needed.
- Stir in tomatoes after the lentils soften and simmer 5 minutes.
- Mash a few potato cubes against the pot for a thicker stew and finish with salt and a splash of lemon.
14. Easy Bean and Vegetable Quesadillas
Makes 4 folded quesadillas.
- 4 medium flour tortillas
- one 15-ounce can black or pinto beans (drained and rinsed)
- 1 cup shredded cheese
- 1 cup finely diced cooked vegetables
- 1/2 teaspoon cumin
- 2 teaspoons oil for the pan. Drain wet vegetables before filling
- Mash the beans with cumin and a pinch of salt.
- Spread one-quarter of the beans on half of each tortilla, then add 1/4 cup cheese and 1/4 cup vegetables and fold closed.
- Heat a little oil in a skillet over medium heat.
- Cook each quesadilla 2–3 minutes per side until golden and the cheese melts; lower the heat if the tortilla darkens too quickly.
- Cool briefly, cut into wedges, and serve with salsa.
15. Simple Lentil and Rice Skillet
Serves 4.
- 3 cups cooked rice
- 2 cups cooked brown lentils
- 1 tablespoon olive oil
- 1 diced onion
- 1 cup frozen peas
- 2 cups spinach
- 1 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1/4 cup water
- 1 tablespoon lemon juice
- Soften onion in oil over medium heat for 5–7 minutes.
- Add spices for 30 seconds, then rice, lentils, peas, and water.
- Cover and heat gently for 5–8 minutes, stirring occasionally, until hot.
- Wilt the spinach and finish with lemon and salt to taste.
- If using refrigerated rice or lentils, bring the mixture to 165°F before serving.
- Add water a tablespoon at a time if it dries out.
Tips for Getting the Most Flavor From Beans and Lentils
Beans and lentils have mild flavors, so seasonings are important. Garlic, onions, cumin, paprika, chili powder, curry powder, oregano, thyme, rosemary, and black pepper can all dramatically change the character of a dish.
Acidic ingredients are also useful. Lemon juice, lime juice, vinegar, and tomatoes can brighten a recipe and prevent beans and lentils from tasting bland.
Fresh herbs added near the end of cooking can make a noticeable difference. Cilantro works well with Mexican-inspired dishes, while parsley and basil are excellent for Mediterranean and Italian recipes.
Don’t forget texture, either. Toasted nuts, seeds, crispy vegetables, fresh onions, avocado, or toasted bread can make a simple bean or lentil meal much more interesting.
How to Make These Recipes Even Easier
Keep several types of canned beans in your pantry so you always have a quick protein-rich ingredient available. Black beans, kidney beans, chickpeas, cannellini beans, and pinto beans are especially versatile.
For recipes calling for cooked lentils, drain canned lentils and measure the drained amount. Choose brown or green lentils for salads, tacos, and fillings that need intact grains. Red lentils break down more readily and suit the curry; they will not give the same texture in a salad.
Cooked rice, quinoa, pasta, and roasted vegetables can also be prepared in advance and used throughout the week.
Another useful strategy is to make a large batch of lentils at once. Store the cooked lentils in the refrigerator and use them for tacos, salads, soups, pasta, or skillet meals.
How to Store Leftovers
Portion cooked food into shallow containers and refrigerate within 2 hours, or 1 hour above 90°F. Keep at 40°F or below and use within 3–4 days. Reheat cooked dishes to 165°F, stirring and checking several places; soups should reach a rolling boil. Keep chilled salads refrigerated and discard food left out too long. See USDA leftover guidance.
Soups, stews, chili, cooked beans, and lentil dishes generally make excellent leftovers. When reheating, add a small amount of water or broth if the food has thickened in the refrigerator.
Some dishes can also be frozen in individual portions. This is particularly convenient for chili, lentil soup, curry, and stew.
Labeling containers with the date they were prepared can make it easier to keep track of what should be eaten first.
