10 Best Vegan Lentil Recipes For Your Kids In 2024

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10 Best Vegan Lentil Recipes For Your Kids

Lentils are low in saturated fat and sodium and high in potassium, fibre, folate, and polyphenols that have antioxidant activity.

They contain slow-digesting starch that delays carbohydrate absorption, which lowers blood sugar. They have prebiotics that feeds the gut flora, which prevents digestive diseases.

There are various types of lentils available. You can either buy them canned or dried. You can buy red, green, black, brown, orange and yellow lentils. You can also find French lentils and the black Beluga versions.

The stores offer whole lentils with their husks. This kind takes longer to cook but keeps its shape. The split lentils are much faster and soft, but they become purée.

Lentils are a staple in our vegan kitchen. They are very versatile and an excellent meat replacement. You can enjoy vegan lentil soups, burgers, curries, bolognese and even shepherd's pie.

Here I am sharing 10 of our favourite vegan lentil recipes. I list them in alphabetical order so they are easier for you to find.

1. Vegan Lentil Bolognese

This vegan lentil bolognese is the best! It's hearty and veggie-packed, and satisfying. Vegans and non-vegans alike will love this comfort food classic.

Prep time: 15-20 minutes | Cook time: 45 minutes | Total time: 1 hour | Servings: 4

Ingredients

Avocado oil: 2 tablespoons
Garlic: 1 tablespoon, crushed
Onion: 1 medium, finely chopped
Fresh basil: 1 tablespoon, finely chopped (or 1 teaspoon dried)
Fresh oregano: 1 tablespoon, finely chopped (or 1 teaspoon dried)
Fresh rosemary: 1 tablespoon, finely chopped (or 1 teaspoon dried)
Carrots: 2 large, peeled and finely chopped
Celery: 2 stalks, finely chopped
Red bell pepper: 1 medium, finely chopped
Organic tomato paste: ½ cup (130g)
White miso paste: 1 tablespoon (or ½ gluten-free tamari)
Dried red or brown lentils: 1 cup (200g)
Vegan vegetable stock: 3 cups (720ml)
Chopped tomatoes: 1- 14 oz can
Coconut sugar: 1 tablespoon (optional)

Ingredients For Serving (Optional)

Gluten-free spaghetti
Vegan parmesan cheese: ½ cup, grated
Fresh parsley: 1 cup, finely chopped

Method

Add the avocado oil to a pot and the crushed garlic, finely chopped onion, dried basil, oregano, rosemary, and sauté until the onions are translucent and soft.
Add in the finely chopped carrot, celery and red bell pepper, tomato paste, white miso paste (or tamari), dried brown lentils, vegetable stock and canned chopped tomato.
Bring to a simmer. Let it simmer until the lentils are soft but firm (about 35 minutes).
Add the coconut sugar (if using) and stir in.
Serve with spaghetti and top with a little grated vegan parmesan and some fresh parsley.

2. Vegan Lentil-Quinoa Burgers

These vegan lentil-quinoa burgers are hearty, wholesome, and loaded with plant-based protein, fibre, and iron. They are naturally gluten-free, dairy-free, egg-free, and ready in less than an hour!

Prep time: 15 minutes | Cook time: 35 minutes | Total time: 50 minutes | Servings: 6

Ingredients For The Patties

Dry red lentils: ¾ cup (150g)
Dry quinoa: ½ cup (90g)
Vegan vegetable broth: 2 cups (480ml)
Ground chia seeds: 3 tablespoons
Water: ¼ cup
Pumpkin seeds: ½ cup (60g) (or seeds of your choice)
Gluten-free quick oats: ⅔ cup (55g)
Organic tomato paste: 1 tablespoon
Tamari: 1½ tablespoons (or coconut aminos)
Onion: 1 small, chopped
Garlic: 3 cloves, chopped
Smoked paprika: 2 teaspoons
Ground cumin: 1 teaspoon
Sea salt: ¾ teaspoon or to taste
Freshly ground black pepper to taste.

Ingredients For Serving

Avocado oil: 2 tablespoons for frying
Vegan BBQ sauce (optional)
Gluten-free burger buns: 6
Fresh vegetables: Tomatoes, lettuce, onion, cucumber, etc.
Vegan burger sauce

Method

First, add the red lentils, quinoa, and vegan vegetable broth to a saucepan and bring to a boil on medium-high heat.
Then, reduce the temperature and simmer the mixture until the liquid absorbs (about 15 minutes). Then increase the heat for the remaining liquid to evaporate.
Meanwhile, add three tablespoons of ground chia seeds to ¼ cup of water, stir and set it aside to thicken (about 15 minutes). If you don't have ground chia seeds, blend the seeds for a few seconds in a blender or coffee grinder.
Next, process the oats and pumpkin seeds in a food processor/blender for a few seconds. Then, add all the remaining ingredients to the processor, including the chia mixture, cooked quinoa, and lentils, and pulse again into a slightly chunky burger dough.
Divide and shape the mixture into 6 burger patties with your hands.
In a large frying pan, heat the avocado oil. Once hot, add three burger patties (or how many your pan will fit while not touching and easily able to flip) and cook for around 10 minutes, flipping halfway, until the burgers are firm and lightly crisp. Repeat this with the remaining burgers.
Assemble the vegan hamburger with the salad veggies of your choice. Enjoy with a side of wedges and a salad.

3. Vegan Lentil Curry

This hearty vegan lentil curry is one of the perfect weeknight meals. It is easy to make and tastes creamy. It is filling and loaded with flavour.

Prep time: 25 minutes | Cook time: 50 minutes | Total Time: 1¼ hours | Servings: 6

Ingredients For The Lentil Curry

Avocado oil: 2 tablespoons
Onion: 1 medium, chopped
Garlic: 1 teaspoon crushed
Mild curry powder: 1 tablespoon
Cumin: ½ teaspoon
Coriander powder: ½ teaspoon
Turmeric: ½ teaspoon
Cayenne pepper: ¼ teaspoon
Dried brown lentils: 1½ cups (300g)
Chopped tomatoes: 2- 28 oz cans (800ml)
Vegan vegetable stock: 3 cups (720 ml)
Unsweetened coconut cream: 1- 14 oz can (400ml)
Fresh basil: 2 cups, chopped
Coconut sugar: 1 tablespoon (optional)
Himalayan salt: ½ teaspoon or to taste
Freshly ground black pepper: ¼-½ teaspoon or to taste

Ingredients For Serving

Basmati Rice
Fresh Basil
Fresh Lime

Method

Add the avocado oil to a deep frying pan together with the crushed garlic, the onion, and the spices up to the cayenne pepper.
Sauté the mixture until the onions are translucent and soft.
Add the dried brown lentils and combine them with the onions and spices.
Add the chopped tomato, vegetable stock and coconut cream. Bring the curry to a low boil.
Reduce the stove heat, cover the frying pan and simmer, occasionally stirring
When the lentils are soft (after about 35-40 minutes), add the fresh basil and stir until it wilts. Stir in the coconut sugar. Add Himalayan salt and freshly ground black pepper to taste.
Serve with rice, fresh basil and some slices of fresh lime.

4. Vegan Red Lentil Dal

This delicious red lentil dal dish is high in protein, amazingly spiced and therefore highly flavourful. It is ready in 45 minutes and is perfect for an easy weeknight meal.

Prep time: 20 minutes | Cook time: 25 minutes | Total time: 45 minutes | Servings: 6

Ingredients

Avocado oil: 2 tablespoons
Onion: 1 medium, chopped
Garlic: 1 tablespoon crushed
Minced ginger: 1 teaspoon
Turmeric: 2 teaspoons
Coriander powder: ½ teaspoon
Cinnamon: ½ teaspoon
Curry powder: 1 teaspoon (mild or spicy)
Dried red lentils: 2 cups (400g)
Chopped tomatoes: 1- 14 oz can
Vegan vegetable stock: 3 cups (720ml)
Full-fat unsweetened coconut milk: 1- 14 oz can
Coconut sugar: 2 tablespoons
Sea salt: ½ teaspoon or to taste
Freshly ground black pepper: ¼-½ teaspoon or to taste.

Ingredients For Serving (Optional)

Basmati rice
Poppadoms (Indian crackers made of lentils)
Fresh cilantro: ½ cup, finely chopped

Method

Add the avocado oil to a pot, chopped onions, crushed garlic, minced ginger, and sauté until the onions are translucent and soft.
Add the spices and red lentils, and sauté the lentils in the spices briefly.
Stir in the chopped tomatoes, vegetable broth, and coconut milk.
Bring it to a boil, turn down the heat, cover the pot, and simmer the dal until the lentils are soft, checking it and stirring regularly. Keep an eye out as they cook fast*.
Add some coconut sugar (for flavour balance) and salt and pepper to taste.
Serve with basmati rice and fresh chopped cilantro with some poppadoms on the side (optional).

5. Vegan Dal Makhani

The popular north Indian dal makhani dish is rich, buttery and divine! It is flavourful from a perfect blend of spices, with a creamy and luxurious texture. You will come back for a second serving.

Prep time: 15 minutes | Cook time: 1¾ hours | Total time: 2 hours | Servings: 6

Ingredients

Whole urad dal lentils: ¾ cup (150g)
Water: 3 cups (720ml) for soaking
Water: 4 cups (960ml) for cooking
Sea salt: ¼ teaspoon
Red kidney beans: 1- 15 oz can (or 1½ cups)
Vegan butter: 3 tablespoons (45g)
Onion: 1 medium, finely chopped
Garlic: 3 cloves, crushed
Ginger: 1 tablespoon minced
Green chilli seeds: 2 chopped
Garam masala: 1 teaspoon
Ground cumin: ½ teaspoon
Ground coriander: ½ teaspoon
Smoked paprika: ½ teaspoon
Sea salt: ½ teaspoon or to taste
Crushed tomatoes: 1- 14 oz can (400g)
Bay leaf: 1
Liquid smoke: ⅛ teaspoon (or ¾ teaspoon smoked paprika)
Coconut sugar: 1 tablespoon
Water: 1 cup (240ml)
Unsweetened coconut cream: ⅓ cup (80ml)
Vegan butter: 2 tablespoons (30g)

Ingredients For Serving

Coconut cream drizzled
Fresh cilantro chopped
Basmati rice
Vegan naan

Method

Using running water, rinse the whole urad dal lentils. Then soak them overnight in 3 cups (720ml) of water.
The next day, drain the soaked urad dal lentils and rinse them again under running water.
Add the urad dal lentils to a pot with 4 cups water and ¼ teaspoon sea salt.
Bring the urad dal lentils to a boil on medium heat.
Reduce the heat, cover the pot and simmer them until the urad dal lentils are soft (about 1 hour). You should be able to mash it between your fingers easily.
Mix in the kidney beans.
Remove the pot from the stove and partially mash the urad dal lentils and red kidney beans with a potato masher. For texture, it is important to leave some kidney beans and urad dal lentil pieces in the mixture.
Add the vegan butter and finely chopped onion to a pot on medium heat and sauté until the onion is soft.
Add crushed garlic, minced ginger, chopped green chilli, garam masala, cumin, ground coriander, and smoked paprika.
Sauté for a couple of minutes to combine the spices.
Mix in the crushed tomatoes, bay leaf, sea salt, black pepper, liquid smoke (or smoked paprika) and coconut sugar. Sautée for a couple of minutes.
Mix in the cooked urad dal lentils and the kidney beans with 1 cup of water and mix them.
Bring to a simmer, then reduce the heat and gently simmer for 30 minutes, stirring regularly to prevent sticking as it thickens.
Remove the bay leaf.
Add coconut cream and vegan butter and mix in well.
Turn off the heat and let the dal rest for 15 minutes before serving.
Serve topped with a swirl of coconut cream and fresh chopped cilantro, with basmati rice and vegan naan sides.

6. Vegan Lentil Loaf

Vegan lentil loaf is a hearty vegetarian meal that will impress your dinner guests. Featuring a satisfying mixture of lentils and walnuts, it tastes just as delicious as the traditional version!

Prep time: 30 minutes | Cook time: 30 minutes | Total time: 1 hour | Servings: 8 slices

Ingredients For The Lentil Loaf

Avocado oil: 1 tablespoon
Onion: 1 cup, chopped
Carrot: ½ cup, chopped
Celery: ½ cup, chopped
Garlic: 2 cloves, minced
Fresh thyme: 1 tablespoon, chopped (or 1 teaspoon dried)
Lentils: 1- 15 oz can (or cook ¾ cup green lentils with 2½ cups of water for 20 minutes – only use 1½ cups for this recipe)
Gluten-free quick-cooking oats: 1 cup
Walnuts: ½ cup, chopped
Ground flax seeds: 2 tablespoons
Tamari: 2 tablespoons
Ground cayenne pepper: ⅛ teaspoon (optional)
Sea salt: ½ teaspoon or to taste
Freshly ground black pepper to taste.

Ingredients For The Glaze

Tomato paste: 2 tablespoons
Organic balsamic or apple cider vinegar: 1 tablespoon
Maple syrup: 2 tablespoons
Sea salt: ¼ teaspoon or to taste

Method

Preheat the oven to 375ºF. Line a 9″x5″ loaf pan with parchment paper.
Add the avocado oil, onion, carrot and celery to a large frying pan set on medium heat.
Stir occasionally until the vegetables are soft (about 8 minutes).
Then add in the garlic and thyme and stir for 1 more minute.
Using a large food processor bowl with an “S” blade, combine the cooked lentils, walnuts, oats, tamari, flax, cayenne pepper, salt, and several grinds of black pepper. When the vegetables are tender, add them in, too.
When you press it between your fingers and pulse until the mixture starts to stick together, you don't want it smooth for the best texture. (See the photos in this post for reference.)
Transfer the vegan lentil loaf mixture to the prepared loaf pan, then press firmly to pack it together.
Stir the glaze ingredients together and brush them over the top of the loaf. Bake uncovered at 375ºF for 30 minutes.
Allow the loaf to cool in the baking pan for at least 10 minutes, then use the parchment paper to lift it out.
Slice and enjoy warm with a mixed salad.

Vegan Lentil Ragu

This vegan lentil ragu tastes amazing! It is high in protein, easy to make and loaded with flavour. Nobody will miss the meat in this vegan lentil dish in a classic ragu sauce.

Prep time: 25 minutes | Cook time: 50 minutes | Total time: 1¼ hours | Servings: 6

Ingredients

Avocado oil: 2 tablespoons
Onion: 1 medium, finely chopped
Carrot: 1 large, finely chopped
Celery: 1 large stalk, finely chopped
Cremini mushrooms: 2½ cups (240g), finely chopped
Garlic: 3 cloves, crushed
Dried thyme: 2 teaspoons
Smoked paprika: 1 teaspoon
Dried red lentils: 1 cup (200g)
Vegan red wine: 1 cup (240ml)
Crushed tomatoes: 1- 28 oz can (800g)
Vegan vegetable stock: 1 cup (240ml) (or vegan beef stock if you have some at home)
Organic tomato paste: 2 tablespoons
Tamari: 1 tablespoon
Sea salt: ¼ teaspoon or to taste
Bay leaf: 1
Coconut sugar: 2 tablespoons
Unsweetened coconut cream: ½ cup (120ml)
Gluten-free pappardelle pasta: 16 oz pack (450g)

Ingredients For Serving (Optional)

Fresh parsley: 1 cup, chopped
Vegan parmesan: ¼ cup or to taste

Method

Quarter the mushrooms and place them into a food processor with an “S” blade. Pulse them to chop them finely. Be careful not to overprocess them. You want them finely chopped, not puréed.
In a large frying pan, heat the avocado oil over medium heat. Add the chopped onions, celery and carrots. Cook until the chopped onions are translucent and soft (about 5 minutes).
Add the finely chopped mushrooms and cook until they have released most of their liquids.
Add the crushed garlic, red lentils, dried thyme, and smoked paprika and gently fold them in. Cook until the garlic is fragrant.
Add the vegan red wine and simmer until most of it has evaporated.
Add the crushed tomatoes, vegan broth, tomato paste, tamari sauce, sea salt and a bay leaf and combine all the ingredients.
Bring to a simmer and let the mixture simmer until the lentils are soft (about 30 minutes). If the ragu sauce becomes too thick, add a little water or broth.
While the sauce simmers, cook the gluten-free pappardelle pasta as per the package instructions. Drain and rinse them and set them aside.
After the sauce has reduced and thickened up a bit (about 30 minutes), remove the bay leaf from the sauce, add the coconut cream and the coconut sugar and combine the mixture.
Let the ragu simmer for a few minutes for the flavours to blend. Taste it and add extra spices to your liking.
Combine the cooked pasta and your ragu sauce.
Serve the vegan ragu topped with freshly chopped parsley and grated vegan parmesan.

7. Vegan Lentil Ragu

This vegan lentil ragu tastes amazing! It is high in protein, easy to make and loaded with flavour. Nobody will miss the meat in this vegan lentil dish in a classic ragu sauce.

Prep time: 25 minutes | Cook time: 50 minutes | Total time: 1¼ hours | Servings: 6

Ingredients

Avocado oil: 2 tablespoons
Onion: 1 medium, finely chopped
Carrot: 1 large, finely chopped
Celery: 1 large stalk, finely chopped
Cremini mushrooms: 2½ cups (240g), finely chopped
Garlic: 3 cloves, crushed
Dried thyme: 2 teaspoons
Smoked paprika: 1 teaspoon
Dried red lentils: 1 cup (200g)
Vegan red wine: 1 cup (240ml)
Crushed tomatoes: 1- 28 oz can (800g)
Vegan vegetable stock: 1 cup (240ml) (or vegan beef stock if you have some at home)
Organic tomato paste: 2 tablespoons
Tamari: 1 tablespoon
Sea salt: ¼ teaspoon or to taste
Bay leaf: 1
Coconut sugar: 2 tablespoons
Unsweetened coconut cream: ½ cup (120ml)
Gluten-free pappardelle pasta: 16 oz pack (450g)

Ingredients For Serving (Optional)

Fresh parsley: 1 cup, chopped
Vegan parmesan: ¼ cup or to taste

Method

Quarter the mushrooms and place them into a food processor with an “S” blade. Pulse them to chop them finely. Be careful not to overprocess them. You want them finely chopped, not puréed.
In a large frying pan, heat the avocado oil over medium heat. Add the chopped onions, celery and carrots. Cook until the chopped onions are translucent and soft (about 5 minutes).
Add the finely chopped mushrooms and cook until they have released most of their liquids.
Add the crushed garlic, red lentils, dried thyme, and smoked paprika and gently fold them in. Cook until the garlic is fragrant.
Add the vegan red wine and simmer until most of it has evaporated.
Add the crushed tomatoes, vegan broth, tomato paste, tamari sauce, sea salt and a bay leaf and combine all the ingredients.
Bring to a simmer and let the mixture simmer until the lentils are soft (about 30 minutes). If the ragu sauce becomes too thick, add a little water or broth.
While the sauce simmers, cook the gluten-free pappardelle pasta as per the package instructions. Drain and rinse them and set them aside.
After the sauce has reduced and thickened up a bit (about 30 minutes), remove the bay leaf from the sauce, add the coconut cream and the coconut sugar and combine the mixture.
Let the ragu simmer for a few minutes for the flavours to blend. Taste it and add extra spices to your liking.
Combine the cooked pasta and your ragu sauce.Serve the vegan ragu topped with freshly chopped parsley and grated vegan parmesan.

8. Vegan Shepherd's Pie With Lentils

This hearty, 10-ingredient Vegan Shepherd's Pie that's loaded with veggies and savoury lentils and topped with fluffy mashed potatoes. This dish is so flavourful and satisfying that you won't miss the meat!

Prep time: 25 minutes | Cook time: 45 minutes | Total time: 70 minutes | Servings: 6

Ingredients For The Mashed Potatoes

Yukon gold potatoes: 3 pounds, peeled and quartered
Vegan butter: 3-4 tablespoons
Unsweetened coconut milk: ½-1 cup
Nutmeg: 1 teaspoon of freshly ground
Sea salt: 1 teaspoon or to taste
Black pepper: ½ teaspoon or to taste

Ingredients For The Lentil Filling

Avocado oil: 1 tablespoon
Onion: 1 medium, diced
Garlic: 2 cloves, minced
Organic tomato paste: 2 tablespoons (optional)
Sea salt: ¼ teaspoon or to taste
Freshly ground black pepper: ¼ teaspoon or to taste
Dry brown or green lentils: 1½ cups, rinsed and drained
Vegan vegetable broth: 4 cups
Fresh lemon thyme: 1 tablespoon, finely chopped (or 1 teaspoon dried)
Mixed frozen vegetables: 1- 10 oz bag (peas, carrots, green beans and corn)

Method

Place the quartered potatoes into a large pot and fill it with water until they are covered. Bring to a low boil on medium-high heat, add sea salt, cover the pan, and cook until they are soft (for 20-30 minutes).
Once the potatoes are soft, drain them and add them back to the pan for any remaining water to evaporate.
Then transfer them to a mixing bowl and purée them with a potato masher until the purée is smooth. Add the desired amount of vegan butter and coconut milk and season with nutmeg, sea salt and freshly ground black pepper to taste. Cover and set aside.
Once the potatoes are cooking, preheat the oven to 425°F (218°C). Lightly grease a 2-quart baking dish and set it aside.
Sauté the onions and garlic in avocado oil until lightly brown and caramelized using a large saucepan over medium heat (about 5 minutes).
Add tomato paste (optional), sea salt, and freshly ground black pepper.
Then add lentils, vegan broth, and lemon thyme and stir. Bring to a boil.
Then cover the pan and reduce the heat to simmer. Simmer the mixture until the lentils are tender (35-40 minutes). Once they are tender, remove the lid and continue simmering uncovered, frequently stirring, to evaporate any extra liquids.
After about 30 minutes of cooking, add the frozen vegetables, stir, and cover to meld the flavours together.
Adjust the seasoning to your preference.
Transfer the lentil filling to your slightly oiled 2-quart baking pan.
Carefully spread the mashed potatoes over the lentil filling and smooth it with a spatula. You can add more seasoning of your choice. We use more freshly ground pepper and sea salt.
We usually place the baking pan onto a baking sheet to catch the overflow.
Bake the vegan shepherd's pie until the mashed potatoes are lightly brown on top (about 10-15 minutes).
Let it cool briefly before serving.

9. Vegan Lentil Soup

This vegan lentil soup is a blended Middle Eastern style, made with red lentils and blended for a super creamy and delicious soup!

Prep time: 15 minutes | Cook time: 25 minutes | Total time: 40 minutes | Servings: 4

Ingredients

Onion: 1 medium, chopped
Avocado oil: 2 tablespoons
Cumin: 1 teaspoon
Carrots: 2 medium, chopped
Dried red lentils: 1 cup (200 g)
Vegetable stock: 4 cups (960 ml)
Sea salt: 1 teaspoon or to taste
Black pepper: ½ teaspoon or to taste

Ingredients For Serving (Optional)

Fresh parsley: ½-1 cup, chopped
Freshly ground black pepper
Lemon wedges

Method

Peel and chop the onion and add to a pot with the avocado oil, cumin, and sauté until slightly softened.
Add the carrots and toss them together. Then add the lentils and toss them together with the other vegetables.
Finally, add in the vegetable stock and mix everything.
Bring to a boil and then reduce heat, cover the pot and simmer until the lentils and carrots are soft and cooked.
Take the cooking pot off the heat and blend directly in the pot using an immersion blender. If you don't have an immersion blender, allow cooling before transferring it to your blender jug and blending up in stages until it's all smooth.
Serve in bowls and top with fresh chopped parsley and ground black pepper, with lemon wedges on the side.

10. Vegan Winter Lentil Stew

A rich and hearty medley of vegetables, lentils, and herbs makes this freezer-friendly Vegan Winter Lentil Stew the perfect cold-weather comfort food.

Prep time: 10 minutes | Cook time: 50 minutes | Total time: 1 hour | Servings: 8

Ingredients

Avocado oil: 2 tablespoons
Onion: 1 yellow, diced
Garlic: 4 cloves, minced (or to taste)
Carrots: 4, peeled and cut into ½ rounds
Celery: 4 stalks, diced
Potatoes: 2 pounds, peeled and cubed into ¾-1 inch pieces
Brown lentils: 1 cup
Fresh rosemary: 1 tablespoon, finely chopped (or 1 teaspoon dried)
Fresh thyme: 1 tablespoon, finely chopped (or 1 teaspoon dried)
Dijon mustard: 2 tablespoons
Tamari: 1½-2 tablespoons
Coconut sugar: 1 tablespoon
Vegan vegetable broth: 6 cups
Frozen peas: 1 cup

Method

Prepare all the vegetables.
Add the avocado oil, onion, and garlic to a large soup pot and begin to sauté over medium heat.
Add the diced celery and continue to sauté.
Add the carrots to the pot and continue to sauté.
Add the cubed potatoes with the lentils, rosemary, thyme, Dijon mustard, tamari, coconut sugar and vegan vegetable broth.
Stir the ingredients to combine them.
Cover the pot, turn the heat up, and boil the stew a boil.
Reduce the heat to low and simmer the lentil dish for 30 minutes, stirring occasionally.
Toward the end of the simmering time, when the potatoes are soft, mash them a bit as you stir the mixture. It will help thicken the stew.
Finally, after 30 minutes, stir in the frozen peas and allow them to heat through. Taste the stew and add sea salt if needed.
Serve hot, and enjoy!

Conclusion

Lentils are an excellent meat replacement and are much healthier than meat. In this blog post, I introduced 10 of our choices of lentil dishes for you to cook for your family and friends.

Have you tried any of the above recipes yet? Please comment below this recipe blog and let me know what you think.

I trust you enjoyed this article about the 10 Best Vegan Lentil Recipes For Your Kids. Please stay tuned for more blog posts to come shortly. Take care!

JeannetteZ

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