This roundup of 21 high protein lentil recipes features a star of the plant-based space: the trusty lentil! Versatile, cheap, easy to use and SO delicious, you’ll love featuring it in so many recipes. From tacos to soups to salads and more, read on to learn how much protein is in lentils and to see my favorite high protein vegan recipes, with lentils!

What are lentils?

Let’s get right to it: lentils are the star of the show today! For many great reasons. Lentils are an edible legume (like a bean) that grown in a pod shaped like a lens (hence the derivative of the name). They do not require soaking before cooking and are typically ready in under an hour.

What are lentil’s protein level?

Lentils are extremely high vitamins and fiber and contain a whopping 18 grams of protein per cup.

There are many varieties of lentils that are common today (grouped by similarity):

Red and yellow lentils: Commonly used in Indian dhals, these lentils cook up the quickest and are brightly colored.
Brown and green lentils: The most common kinds of lentils, these are also the most versatile and hold their shape well.
Puy lentils: Grown in volcanic soil in a specific region of France, these lentils are bluish-green and have a strong flavor.
Beluga: Small black lentils that resemble caviar, these have an earthy flavor.

I typically buy brown or green lentils as they’re the most convenient, but below we’re featuring all kinds. High protein vegan meals can sometimes be difficult to come by, but not with the help of lentils.

How To Cook Lentils

The cook time for each lentil will depend on the variety you’re using. Here are some quick reference tips:

Red and yellow lentils: Since these lentils are split into smaller pieces, they cook up very quickly. If adding to a dish like a stew, throw them in the pot when there is 15 minute left in cooking time. If cooking them separately, use a 1.5 : 1 ratio of water to lentils, bring to a boil, and simmer for 10-15 minutes.
Brown and green lentils: If adding to a soup, place in pot when there are 40 minutes left of cooking time. If cooking separately, use a water to lentil ratio of 3:1 for these legumes. They will need longer to cook, usually around 40 minutes. Bring to a boil and simmer until this time is up.
Puy lentils: Bring 2 1/4 cups water to boil and add 1 cup of lentils. Bring to a boil and simmer for 30 minutes.
Beluga lentils: Bring 2 1/4 cups water to boil and add 1 cup of lentils. Bring to a boil and simmer for 30 minutes.

Read on for examples of high protein lentil recipes!

1) Vegan Lentil Salad with Lemon and Feta

Lentil Salad+ 21 High Protein Lentils Recipes

Author: Emily
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Yield: 8 servings 1x
Diet: Vegan

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Description

This Lemony Lentil Salad with Vegan Feta is a healthy and protein-packed vegan recipe!

Ingredients

Scale

For cheese:

1/2 cup blanched almonds
1 and 1/2 TBS lemon juice
1 TBS olive oil
1/2 TBS nutritional yeast
1 tsp garlic powder
1/2 tsp salt
1/4 cup unsweetened plain almond milk

For salad

1 cup dried green or brown lentils (I used a mix of both)
2 and 1/2 cups water or vegetable broth
2 cloves garlic, grated on a microplane
2 inches of lemon peel
3 bay leaves
1 tsp dried thyme or oregano
Pinch of salt and pepper
1 cup cherry tomatoes, halved
1 large cucumber, chopped
1 red pepper, chopped
2 large bunches parsley, minced

For Dressing:

2 tsp lemon zest
2 TBS lemon juice
1/3 cup extra virgin olive oil
2 cloves garlic, minced
1/2 tsp each salt and pepper

Instructions

If you’re making your own feta: soak your almonds in water overnight, or in boiling water for 20 minutes. Drain and process with lemon juice, olive oil, nutritional yeast, garlic, salt, and almond milk. Let blend until no large nut pieces remain. Pour mixture into a cheese cloth and squeeze out excess moisture.
OK, your cheese is basically ready! Now preheat the oven to 350 degrees F and lightly grease a baking sheet. Plop cheese onto sheet and bake for 25-30 minutes, until golden and firm. Remove from oven and let cool. See photo above for shaping example.
While your cheese is baking you can start the vegan lentil salad. Bring water and lentils to a boil along with garlic, lemon peel, bay leaves, salt and pepper. Turn heat down to medium low and simmer uncovered for 25 minutes, until water is absorbed. Be sure to check at the 20 min mark (you don’t want lentils to get mushy). Stir a few times so they do not stick to the pan.
Remove lentils from stove and using a spoon, pick out bay leaves, larger garlic pieces, and lemon peel. Add lentils to a large bowl along with tomatoes, cucumber, red pepper, parsley, and cilantro.
Pour all dressing ingredients into a mason jar and shake until incorporated. Drizzle dressing over lentil/veggie mixture and stir to cover.
Crumble your cooled “feta” on top and enjoy; I hope you love it!

Category: Salad
Method: Boiling
Cuisine: American