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25 Amazing Split Red Lentil Recipes

These split red lentil recipes will help you make the most of that jar of red lentils in your pantry. Red lentils are a budget-friendly source of protein and fiber, and they are so versatile! Use them to make soup, stew, dal, brownies, granola, bolognese, tortillas and MORE!!

image collage of split red lentil recipes: soup, curry, dal, and brownies. Text overlay.

Split red lentils are so easy to cook with. Because they are split, they cook quickly on the stove or in the Instant Pot. They simmer on the stove in about 15 minutes, and they cook in the Instant Pot in five minutes!

There are also just so many ways to cook with red lentils! You can, of course, use them as the base for soups, stews, and curries. But because they break down when you cook them and have a neutral flavor, you can use them to thicken and add protein to sauces and spreads. They can even add moisture and sneaky fiber and protein to baked goods, like brownies!

Dried split red lentils are shelf stable, so they keep for ages in an airtight container in the pantry. If your lentils are older, they can take longer to cook and need a bit more water, but they’ll still work well in the split red lentil recipes below.

Split red lentils are brown lentils that have been skinned and split. They are often labeled as just red lentils. You can find them in many stores as well as online. Red lentils can also be found in whole form, i.e they have been skinned but not split. You can use the non split red or pink lentils as well, they just take a few mins longer to cook. 1 cup of cooked split red lentils has 18g protein and 16g fiber! And rich is iron , potassium and folate. Try some of these recipes and do let me know what’s your favorite way to use red lentils!

split red lentils in a bowl with other ingredients around it

Red Lentil Dal and Soups

Red Lentil Spinach Soup

4.89 from 18 votes

A cozy, creamy bowl of red lentil and spinach soup is a comforting and easy meal that has an amazing flavor! It’s a one-pot meal that’s ready in just over half an hour. Gluten-free nut-free soy-free

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red lentil dal with spinach in a bowl with rice and veggies

Golden Red Lentil Dal (Turmeric Spinach Dal)

5 from 31 votes

This golden red lentil dal gets its vibrant color from turmeric! It’s an easy lentil soup with greens that’s perfect for a weeknight dinner. (gluten-free, nut-free, and soy-free)

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Vegan Dalcha

5 from 4 votes

This South Indian Lentil meat stew – Dalcha, has lentils or split peas cooked with spices, coconut milk and meat to make a hearty stew that is served with rice Biryani. We use soycurls to make a glorious vegan dalcha. Glutenfree Nutfree recipe. Soyfree option

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Vegan Masoor Dal Tadka Indian Split Red Lentil Dal

5 from 22 votes

Restaurant-Style Masoor Dal Tadka (Indian split Red lentil Dal tempered with whole spices) is easy and to make, super comforting, creamy, and oh so flavorful! Glutenfree Soyfree nutfree coconutfree

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Summer Spinach Salad with Chickpea Olive Crumble

A fully loaded, flavor packed, protein rich summer spinach salad with an umami-packed crisp chickpea hemp seed olive crumble, nutrient dense greens, and creamy, vibrant tahini lemon dressing. A perfect hot weather dinner. (23g protein and 15g fiber per serving, (gluten-free, soy-free, nut-free, high protein)

This is a fantastically hearty summer spinach salad. It has so many textures and flavors, and it has 80 grams of protein for the entire salad. That’s 20 grams of protein per serving. For a salad!

There is protein from the chickpeas, from the hemp seeds, and from the nutritional yeast in the chickpea crumble. There’s also protein from the tahini in the dressing, the non-dairy yogurt (depending on the brand), as well as a little protein from the greens that you use in the salad. You can amp up the protein even more by sprinkling it with some hemp seeds before serving or adding some of my tofu bacon bits, or other high protein toppings.

fork taking a bite of summer spinach salad with chickpea olive crumbles

The salad has this creamy texture from the dressing, the crunch from the fresh veggies, and crispiness from the chickpea crumbles, which we bake until they’re crispy-crunchy. The umami comes from the olives and the sun-dried tomato, and the refreshing, fresh flavor comes from lemon zest, the cucumbers, and any other crunchy veggies and greens.

It’s just a fabulous combination of flavors and textures. The combination of tahini and yogurt helps mellow tahini’s strong flavor and makes for a rich, creamy dressing.

Why You’ll Love this Summer Spinach Salad

incredible combination of flavors and textures! Crunchy veggies, creamy dressing, and savory, crisp chickpea-olive crumble.
easy to make in about 30 minutes
packed with veggies and protein
naturally gluten-free, soy-free, and nut-free