Easy dinner recipes: Hearty lentil dishes and 81 other recipes

When it comes to adding substance to a dish, you can’t go wrong with lentils. They’re packed with vegetable protein, only one reason they’re so popular in vegetarian dishes. But that’s not all. These prized little legumes cook up quickly (faster than other legumes like peas or beans), and they easily absorb flavors of other ingredients in a recipe, making them great team players. It’s probably no wonder they’ve been popular since ancient times.

Looking for something simple and fast? This quick lentil salad from chef and writer Deborah Madison is rich and filling enough to be served on its own (you might never know it’s vegetarian) or as a generous side, combining colorful peppers, carrots and herbs with rich feta cheese and tossed in a tangy lemon vinaigrette. It comes together in about 40 minutes..

Or try pairing lentils with quinoa. Nutty quinoa, French lentils, fresh mint and parsley, a little garlic and some bright tomatoes make for a perfect summer salad, whether you’re looking for a light main course or flexible side dish. (And if you don’t tell, you’re guests probably won’t even suspect that it’s also vegetarian.)
RECIPES: 84 dinner ideas in about an hour or less

Craving a little meat? Lentils and pancetta — it’s a hearty match made in heaven. And while it works perfectly as a robust side, this dish is substantial enough to work as a main course, flavored with notes of garlic, shallot, a touch of rich olive oil and freshly chopped parsley. Best of all? The whole thing comes together in about an hour.

You can find all three recipes below.

And for more ideas, click through our easy dinner recipes gallery and check out our Dinner Tonight page, devoted to recipes that can be made in an hour or less. Looking for a particular type of recipe? Comment below or email me at noelle.carter@latimes.com.

DEBORAH MADISON’S LENTIL SALAD

Total time: 40 minutes

Servings: 6

Note: From “The Greens Cookbook.” Puy lentils are at Whole Foods markets, Nicole’s Gourmet Foods in South Pasadena and Monsieur Marcel at the Fairfax Farmer’s Market. Brown lentils are at Trader Joe’s. Make a day ahead; the flavors improve overnight.

LEMON VINAIGRETTE

3 tablespoons lemon juice, or more to taste

1/2 teaspoon finely grated lemon zest

1/2 teaspoon paprika

Pinch cayenne pepper

1 clove garlic, minced

1/4 teaspoon sea salt

6 tablespoons olive oil , or more to taste

1. In a small bowl, combine the lemon juice and zest, the paprika, cayenne, garlic and salt. Whisk in the olive oil. The dressing should be tart. Taste and adjust seasoning, oil and lemon juice.

ASSEMBLY

1 1/2 cups small French lentils (Puy or brown), rinsed

1 medium carrot, peeled and diced into 1/8 inch cubes

1/2 small onion, finely diced

1 bay leaf

1 clove garlic, finely chopped

1/2 teaspoon salt

2 medium red bell peppers

2 teaspoons chopped mint

1 tablespoon chopped parsley

1 tablespoon chopped marjoram

1 tablespoon chopped thyme

8 ounces feta cheese, divided

Freshly ground pepper

Red wine vinegar

Good quality olive oil

1. In a medium saucepan combine the lentils, carrot, onion, bay leaf, garlic and salt. Add enough water to cover and simmer until tender, 20 to 25 minutes.

2. While the lentils are cooking, roast the peppers until charred on all sides. Cool and peel the charred skins. Core, seed and dice the peppers into quarter-inch squares.

3. Drain the lentils into a bowl, reserving the liquid if you wish.

4. Fold the vinaigrette into the warm lentils, followed by most of the red peppers, the parsley, marjoram and thyme. Crumble half the feta and stir it into the salad.

5. Taste and adjust the seasoning, adding pepper and red wine vinegar to taste. Garnish with the remaining red pepper, crumbled feta and a drizzle of olive oil.

Each serving: 402 calories; 19 grams protein; 35 grams carbohydrates; 12 grams fiber; 22 grams fat; 8 grams saturated fat; 34 mg. cholesterol; 724 mg. sodium.

QUINOA LENTIL SALAD WITH TOMATOES

Total time: 50 minutes, plus cooling and chilling times

Servings: 6

1 cup French green or brown lentils, sorted and rinsed

Salt and pepper

1/4 cup white wine vinegar or cider vinegar, plus more for drizzling

1 cup quinoa, rinsed and strained

1/2 cup olive oil, plus more for drizzling

1 large garlic clove, minced

1/4 cup chopped fresh mint

1/4 cup fresh parsley

2 cups cherry or other little tomatoes, halved

1. Place the lentils in a large saucepan and fill with water to cover by 2 inches. Simmer until tender, about 20 minutes, then drain the lentils and transfer them to a medium bowl. Season the lentils with one-fourth teaspoon salt and several grinds of pepper and drizzle over about 1 tablespoon of vinegar. Taste the lentils, and adjust the seasoning or vinegar, or both, if desired. Set aside the lentils to cool, stirring occasionally.

2. In a large saucepan, combine the rinsed quinoa with 2 cups water and bring to a boil over high heat. Cover the pot and reduce heat to a gentle simmer, cooking until the grain is soft and translucent, about 15 to 20 minutes. The water should be absorbed; if not entirely absorbed, drain any excess. Remove from heat and fluff the quinoa with a fork. Transfer the quinoa to a large bowl, drizzle about 2 tablespoons of oil on the grain and stir gently.

3. In a small bowl, whisk together the garlic, one-fourth cup vinegar, one-half cup olive oil, one-fourth teaspoon salt and one-eighth teaspoon pepper. Taste and add additional seasoning if desired.

4. Stir the cooled lentils in with the quinoa in the large bowl. Stir in the dressing, then cover and chill the salad for at least one hour.

5. Just before serving, stir in the mint, parsley and tomatoes and check the seasoning. Drizzle with a bit more vinegar and oil.

Each serving: 387 calories; 13 grams protein; 40 grams carbohydrates; 10 grams fiber; 20 grams fat; 3 grams saturated fat; 0 cholesterol; 3 grams sugar; 202 mg. sodium.

LENTILS WITH PANCETTA

Total time: About 1 hour

Servings: 4

Note: From “Ethan Stowell’s New Italian Kitchen”

2 stalks celery, cut in half

1 onion, halved horizontally

2 cloves garlic

1/2 cup lentils

2 tablespoons unsalted butter

6 ounces pancetta, diced (about 1 cup)

1/2 cup finely diced carrot

1/2 cup finely diced celery

1/2 cup finely diced shallot

3 cloves garlic, sliced

3 tablespoons finely chopped fresh parsley

2 tablespoons extra virgin olive oil

Kosher salt, to taste

1. Place the celery, onion, 2 garlic cloves and lentils in a deep saucepan and cover with 1 inch of water. Bring to a boil over high heat, then reduce the heat to low and simmer for 20 minutes, or until the lentils are al dente. Discard the vegetables.

2. Pour the lentils and their liquid into a bowl and place in the refrigerator to cool. When cooled, strain the lentils, reserving 1 cup of the liquid.

3. Heat the butter in a sauté pan over medium heat and add the pancetta. Render the fat from the pancetta and sauté until slightly crisp, 3 to 4 minutes. Add the carrots, celery, shallot and sliced garlic and cook until tender, an additional 3 to 4 minutes.

4. Add the lentils and the reserved cooking liquid, then bring to a boil. Turn off the heat, stir in the parsley and olive oil, and taste for seasoning. Serve hot.

Each serving: 413 calories; 12 grams protein; 20 grams carbohydrates; 6 grams fiber; 32 grams fat; 11 grams saturated fat; 44 mg cholesterol; 3 grams sugar; 382 mg sodium.

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