Healthy Vegetarian Recipes

Salmon with Warm Lentil Salad

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A piquant dressing of red wine vinegar, mustard, red onion, parsley, and olive oil jazzes up the lentil and arugula salad.

Salmon with Warm Lentil Salad

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Prep Time 30 mins
Total Time 30 mins
Servings 4

Ingredients
  

  • 1 cup green lentils rinsed
  • kosher salt and black pepper
  • 2 tablespoons plus 1 teaspoon olive oil
  • 1 1/4 pounds skinless salmon fillet cut into 4 pieces
  • 2 tablespoons red wine vinegar
  • 2 teaspoons Dijon mustard
  • 1/4 red onion chopped
  • 1/2 cup chopped fresh flat-leaf parsley
  • 1 bunch arugula torn (about 4 cups)
  • 1 lemon cut into wedges

Instructions
 

  • Bring 4 cups water to a boil. Add the lentils and 1 teaspoon salt and simmer, stirring occasionally, until tender, 20 to 25 minutes. Drain.
  • Meanwhile, heat 1 teaspoon of the oil in a large nonstick skillet over medium-high heat.
  • Season the salmon with ¼ teaspoon each salt and pepper and cook until opaque throughout, 4 to 5 minutes per side.
  • In a large bowl, combine the vinegar, mustard, onion, parsley, remaining 2 tablespoons of oil, and ¼ teaspoon each salt and pepper.
  • Add the lentils and arugula to the vinaigrette and toss to combine. Serve with the salmon and lemon wedges.

Balsamic-Glazed Pork with Lentils

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Toss the lentils with apple, celery, parsley, and lemon juice for a refreshing, crisp side that perks up the roast pork.

Balsamic-Glazed Pork with Lentils

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Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins
Servings 4

Ingredients
  

  • 1 cup green lentils rinsed
  • kosher salt and black pepper
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons brown sugar
  • 3 tablespoons olive oil
  • 1 1 1/4- pound pork tenderloin
  • 1 red apple cut into 1⁄2-inch pieces
  • 1 celery stalk thinly sliced
  • 1/4 cup fresh flat-leaf parsley leaves
  • 2 tablespoons fresh lemon juice

Instructions
 

  • Heat oven to 400° F. Bring 4 cups water to a boil.
  • Add the lentils and 1 teaspoon salt and simmer, stirring occasionally, until tender, 20 to 30 minutes. Drain and rinse under cold water to cool.
  • Meanwhile, in a small bowl, combine the balsamic vinegar and brown sugar.
  • Heat 1 tablespoon of the oil in a large ovenproof skillet over medium-high heat. Season the pork with ¼ teaspoon each salt and pepper. Cook, turning occasionally, until browned, 6 to 8 minutes.
  • Transfer the pork to oven. Roast until cooked through, 10 to 12 minutes, basting with the glaze twice during the last 5 minutes. Let rest before slicing.
  • In a medium bowl, toss cooked lentils with the apple, celery, parsley, lemon juice, remaining 2 tablespoons oil, and ¼ teaspoon each salt and pepper. Serve with the pork and any pan drippings.

Winter Lentil Soup

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There’s loads of flavor in this hearty yet healthy soup stocked with leeks, tomatoes, sweet potatoes, and kale.

Winter Lentil Soup

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Prep Time 20 mins
Cook Time 40 mins
Total Time 1 hr
Servings 6

Ingredients
  

  • 1 tablespoon olive oil
  • 4 leeks white and light green parts, cut into 1/4-inch-thick half-moons
  • 1 28- ounce can whole tomatoes drained
  • 2 sweet potatoes peeled and cut into 1/2-inch pieces
  • 1 bunch kale thick stems removed and leaves cut into 1/2-inch-wide strips
  • 1/2 cup brown lentils
  • 1 tablespoon fresh thyme
  • Kosher salt and black pepper
  • 1/4 cup grated Parmesan 1 ounce; optional

Instructions
 

  • Heat the oil in a large saucepan or Dutch oven over medium heat. Add the leeks and cook, stirring occasionally, until they begin to soften, 3 to 4 minutes. Add the tomatoes and cook, breaking them up with a spoon, for 5 minutes.
  • Add 6 cups water and bring to a boil. Stir in the sweet potatoes, kale, lentils, thyme, 1 ½ teaspoons salt, and ¼ teaspoon pepper. Simmer until the lentils are tender, 25 to 30 minutes.
  • Spoon into bowls and top with the Parmesan, if using.

Lentil Fritter Pitas with Red Cabbage Slaw

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Use lentils, cilantro, parsley, garlic, cumin, and bread crumbs to form the meat-free patties.

Lentil Fritter Pitas with Red Cabbage Slaw

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Prep Time 30 mins
Total Time 30 mins
Servings 4

Ingredients
  

  • 2 15- ounce cans lentils rinsed
  • 1/2 cup fresh cilantro leaves plus more for serving
  • 1/2 cup fresh flat-leaf parsley leaves
  • 1 clove garlic finely chopped
  • 1/2 teaspoon ground cumin
  • 1/2 cup bread crumbs
  • kosher salt and black pepper
  • 1/4 head red cabbage shredded (about 1 1/2 cups)
  • 2 tablespoons fresh lemon juice
  • 3 tablespoons olive oil
  • 1/2 cup low-fat Greek yogurt
  • 1/4 teaspoon crushed red pepper plus more for serving
  • 4 pocketless pitas warmed

Instructions
 

  • In a food processor, puree 1 can of the lentils with the cilantro, parsley, garlic, and cumin until nearly smooth. Transfer to a bowl and mix in the bread crumbs, the remaining can of lentils, ½ teaspoon salt, and ¼ teaspoon black pepper. Form into sixteen ½-inch-thick patties.
  • In a large bowl, using a wooden spoon, lightly mash the cabbage with the lemon juice, 1 tablespoon of the oil, and ¼ teaspoon each salt and black pepper; set aside. In a small bowl, stir together the yogurt, crushed red pepper, and ¼ cup water.
  • Heat 1 tablespoon of the remaining oil in a large nonstick skillet over medium-high heat. Working in 2 batches, cook the patties until browned, 3 to 4 minutes per side, adding the remaining tablespoon of oil to the skillet for the second batch.
  • Dividing evenly, top each pita with the patties, cabbage mixture, yogurt sauce, and the additional cilantro and crushed red pepper.

Barley and Lentil Salad with Goat Cheese

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Nutty, chewy barley complements the tender lentils and provides a nice contrast to the crisp lettuce.

Barley and Lentil Salad with Goat Cheese

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Prep Time 20 mins
Cook Time 10 mins
Total Time 30 mins
Servings 4

Ingredients
  

  • 3/4 cup quick-cooking barley
  • 3 tablespoons olive oil
  • 2 tablespoons fresh lemon juice
  • kosher salt and black pepper
  • 1 medium head romaine lettuce torn into bite-size pieces (about 8 cups)
  • 1 15- ounce can lentils rinsed
  • 1 large carrot cut into matchsticks
  • 1/4 small red onion chopped
  • 1/4 cup chopped pitted kalamata olives
  • 1/4 English cucumber chopped
  • 2 ounces goat cheese crumbled (1/2 cup)

Instructions
 

  • Cook the barley according to the package directions. Drain and run under cold water to cool.
  • Meanwhile, in a small bowl, whisk together the oil, lemon juice, and ½ teaspoon each salt and pepper.
  • In a medium bowl, toss the lettuce with half the lemon dressing. In a second medium bowl, toss the barley, lentils, carrot, onion, olives, and cucumber with the remaining lemon dressing. Serve the barley mixture over the lettuce and sprinkle with the goat cheese.

Lentil Stew with Mustard Greens and Sausage

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This hearty one-pot meal is as healthy as it is tasty—it’s filled with mustard greens, sweet potatoes, and lentils.

Lentil Stew with Mustard Greens and Sausage

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Prep Time 20 mins
Cook Time 40 mins
Total Time 1 hr
Servings 4

Ingredients
  

  • 1 tablespoon olive oil
  • 3/4 pound Italian sausage links casings removed
  • 2 medium onions chopped
  • 2 cloves garlic chopped
  • 6 cups low-sodium chicken broth
  • 6 cups stemmed and torn mustard greens about 1 bunch or kale
  • 1 pound sweet potatoes about 2 medium, peeled and cut into 1-inch pieces
  • 1 cup dried lentils
  • kosher salt and black pepper

Instructions
 

  • Heat the oil in a large pot or Dutch oven over medium-high heat. Add the sausage and cook, breaking it up with a spoon, until browned, 8 to 10 minutes. Add the onions and cook, tossing occasionally, until beginning to soften, 3 to 5 minutes. Add the garlic and cook until fragrant, about 1 minute more.
  • Add the broth, mustard greens, sweet potatoes, lentils, ½ teaspoon salt, and ¼ teaspoon pepper to the pot. Bring to a boil, reduce heat, and simmer, partially covered, stirring occasionally, until the lentils and sweet potatoes are tender, 30 to 35 minutes.

Red Lentil Curry

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Potatoes, carrots, and lentils simmered in an Indian-inspired sauce make a satisfying meatless dinner.

Red Lentil Curry

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Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Servings 4

Ingredients
  

  • 3 tablespoons canola oil
  • 2 tablespoons chopped fresh ginger
  • 2 cloves garlic chopped
  • 8 scallions sliced, white and green parts separated
  • 1 tablespoon curry powder
  • 4 medium carrots about 8 ounces, chopped
  • 1 large russet potato about 10 ounces, peeled and cut into 1-inch pieces
  • 1 cup red lentils
  • 4 cups low-sodium vegetable broth
  • kosher salt and black pepper
  • naan bread and lime wedges for serving

Instructions
 

  • Heat the oil in a large saucepan over medium-high heat. Add the ginger, garlic, and scallion whites and cook, stirring frequently, until softened, 2 to 3 minutes. Stir in the curry powder. Add the carrots, potato, lentils, broth, ¾ teaspoon salt, and ¼ teaspoon pepper. Bring to a boil, reduce heat, and simmer, stirring occasionally, until the lentils and vegetables are tender, 15 to 20 minutes.
  • Sprinkle the curry with the scallion greens and serve with the naan and lime wedges.

Bean Salad with Bacon and Chives

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Cook the bacon in a large skillet over medium heat until crisp, 12 to 15 minutes; crumble, cover, and set aside at room temperature.

Bean Salad with Bacon and Chives

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Cook Time 25 mins
Total Time 25 mins
Servings 8

Ingredients
  

  • slices bacon
  • 315.5- ounce cans cannellini beans rinsed
  • 3 tablespoons apple cider vinegar
  • 3 tablespoons olive oil
  • 3 tablespoons whole-grain mustard
  • kosher salt and black pepper
  • 3 tablespoons chopped fresh chives

Instructions
 

  • Cook the bacon in a large skillet over medium heat until crisp, 12 to 15 minutes; crumble, cover, and set aside at room temperature. Toss together the beans, vinegar, oil, and mustard and season with ½ teaspoon each salt and pepper. Refrigerate for up to 8 hours. Just before serving, toss with the chives and bacon.

Slimming World’s Tomato, Lentil and Vegetable Soup

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Slimming World’s tomato, lentil and vegetable soup recipe makes a filling chunky soup made with curry spices and ginger – perfect as a warming lunch. This mouth-watering soup is made in just 30 mins making it a quick and easy option when you’re short on time but you’re trying to eat a little healthier. This recipe serves 4 people. The lentils in this soup will add plenty of protein to your diet keeping you fuller for longer. The tomatoes and vegetables add towards your 5-a-day count. Leftovers can be frozen. Make sure you defrost thoroughly before reheating. If you don’t have enough lentils you could swap them for other pulses instead, just follow the packet instructions before cooking and adding into the soup.

Slimming World's Tomato, Lentil and Vegetable Soup

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Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Servings 4

Ingredients
  

  • low calorie cooking spray
  • 1 onion peeled and finely chopped
  • 2 garlic cloves peeled and crushed
  • 2 cm piece root ginger peeled and finely grated
  • 2 celery sticks finely chopped
  • 1 large potato peeled and cut into 1.5cm dice
  • 1 large carrot peeled and cut into 1.5cm dice
  • 600 ml boiling hot vegetable stock
  • 1 tbsp mild curry powder
  • 125 g dried red lentils rinsed and drained
  • 600 ml passata
  • freshly chopped coriander to serve

Instructions
 

  • Spray a large saucepan with low calorie cooking spray and place over a high heat. Add the onion, garlic, ginger, celery, potato and carrot and stir-fry for 1-2 minutes.
  • Add the remaining ingredients, except the seasoning, and bring to the boil. Cover and simmer gently for 15-20 minutes or until the lentils are cooked. Season well and serve sprinkled with coriander

Notes

Double the quantities of this recipe and bulk freeze the leftovers to save you time!