47+ Vegan Lentil Recipes You'll Love - Best of Vegan (2024)

FAQs

What makes lentils taste better? ›

Use flavorful broths or stocks: Instead of plain water, cook your lentils in vegetable broth, chicken broth, or other flavorful stocks. The lentils will absorb the savory flavors, making them more tasty and satisfying.

On a vegan diet, you can eat foods made from plants, including: Fruits and vegetables. Legumes such as peas, beans, and lentils.

Le Puy green lentil is a small, mottled, slate-gray/green lentil of the Lens esculenta puyensis (or L. culinaris puyensis) variety. In the US, this type of lentil may be grown and sold as French green lentils or Puy lentils.

All types of lentils can usually be used interchangeably, although they may not have quite the same texture or, of course, colour. Orange, red and green lentils will turn mushier than puy lentils, which hold their shape and keep their texture well.

Lentils are rich in fibre, folate and potassium making them a great choice for the heart and for managing blood pressure and cholesterol. They are also a source of energising iron and vitamin B1 which helps maintain a steady heartbeat.

The Bottom Line

Lentils are a nutritious food that's low-fat and high in protein and fiber. While they make a delicious addition to a soup, stew or salad, you should not eat them raw. No matter which type of lentils you buy, you can easily cook them by boiling your lentils in water on the stove.

Lentil protein, like other pulse proteins, is a good source of the essential amino acids, particularly leucine, lysine, threonine, and phenylalanine, but is deficient in the sulfur-containing essential amino acids methionine and cysteine (Table 11.1).

Vegans had the lowest vitamin B12, calcium and iodine intake, and also lower iodine status and lower bone mineral density. Meat-eaters were at risk of inadequate intakes of fiber, PUFA, α-linolenic acid (ALA), folate, vitamin D, E, calcium and magnesium.

Black Lentils (Beluga lentils)

Best of all, black lentils are the most nutritious variety of lentils, boasting the highest amount of protein, plus high levels of calcium, potassium, and iron.

What are the tastiest lentils? ›

Black Beluga lentils have the most flavor, adding a rich, earthy taste and a firm texture that holds up well during cooking. Black lentils will be ready in 20–25 minutes; however, they will fall apart like their brown, green, and red partners once you cook them for too long.

Puy lentils are a type of green lentil that are specifically grown in the Puy region of central France. They tend to be thought of as a superior (and therefore more expensive!) lentil. Brown and green lentils are great to use in the slow cooker, as they won't end up turning to mush when they're cooked for a long time.

As I noted above, I like to use a mix of lentils such as petite French green lentils, which hold their shape, along with red, brown or yellow lentils, which quickly dissolve to mush, but experiment with what you have on hand and tailor to your liking.

In terms of overall nutrient density and health benefits, lentils are often considered one of the healthiest beans. Lentils are a good source of plant-based protein, fiber, and several essential vitamins and minerals, including iron, folate, and potassium.

Otherwise, try adding some acid. If you've added enough salt, and a dish STILL tastes bland, a splash of vinegar or citrus will bring it all together. Also try adding a bay leaf while cooking them, and always salt the water for lentils. You can also boil them in chicken or beef stock instead of water.

Similar to rice, lentils take on whatever flavors you add to the pot. Instead of plain water, cook lentils in a broth or stock. Adding aromatics like garlic, herbs, sliced browned onions, and a bay leaf can turn lentils into an easy and tasty dish.

Follow this tip: Add a few cloves of garlic, a bay leaf, a spring of rosemary, half of an onion, or a combination of these aromatics to the cooking water or stock to help flavor the lentils.