10 Healthy Dinner Recipes with Lentils and Beans for Extra Protein

Looking to whip up some wholesome meals? These healthy dinner recipes featuring lentils and beans are packed with plant-based protein and flavor. Perfect for weeknight dinners, they’re not only easy to make but also satisfying and nutritious, making them a go-to choice for anyone wanting to eat well without the fuss.

Hearty Bean Chili with Cornbread

Hearty bean chili is a comforting dish packed with flavor and nutrition. Using a mix of beans, this chili is a fantastic source of plant-based protein. It’s perfect for a cozy dinner and pairs wonderfully with cornbread. The combination of spices and beans creates a rich, satisfying meal that everyone will love.

To make this chili, you’ll need kidney beans, black beans, and pinto beans, along with diced tomatoes, bell peppers, and onions. The spices like cumin and chili powder add warmth and depth. Serve it hot with a side of cornbread for a complete meal that’s both filling and delicious.

Ingredients

• 1 can kidney beans, drained and rinsed
• 1 can black beans, drained and rinsed
• 1 can pinto beans, drained and rinsed
• 1 can diced tomatoes
• 1 bell pepper, chopped
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 2 teaspoons ground cumin
• 2 teaspoons chili powder
• Salt and pepper to taste
• Cilantro for garnish

Instructions

1. In a large pot, heat olive oil over medium heat. Add chopped onion and bell pepper, cooking until softened.
2. Add minced garlic and cook for another minute until fragrant.
3. Stir in the cumin and chili powder, mixing well.
4. Add the drained beans and diced tomatoes. Stir to combine and bring to a simmer.
5. Season with salt and pepper. Let it simmer for about 20-30 minutes, stirring occasionally.
6. Serve hot, garnished with fresh cilantro, alongside warm cornbread.

Creamy White Bean and Spinach Pasta

This creamy white bean and spinach pasta is a delightful dish that combines the goodness of plant-based proteins with comforting flavors. The white beans add a rich creaminess, while the spinach brings a fresh touch. It’s perfect for a quick weeknight dinner or a cozy weekend meal.

To make this dish, you’ll need some simple ingredients that pack a punch. The pasta serves as a hearty base, and the creamy sauce made from white beans is both nutritious and satisfying. Pair it with garlic bread for a complete meal that everyone will love.

Ingredients

• 8 ounces pasta (your choice)
• 1 can (15 ounces) white beans, drained and rinsed
• 2 cups fresh spinach
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 cup vegetable broth
• 1/2 cup nutritional yeast
• Salt and pepper to taste
• Grated Parmesan cheese (optional, for serving)

Instructions

1. Cook the Pasta: In a large pot, bring salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and set aside.
2. Make the Sauce: In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for about 1 minute until fragrant.
3. Add White Beans: Stir in the white beans and vegetable broth. Use a fork or potato masher to mash some of the beans, creating a creamy texture.
4. Incorporate Spinach: Add the fresh spinach and cook until wilted, about 2-3 minutes.
5. Combine: Toss the cooked pasta into the skillet with the sauce. Stir in nutritional yeast and season with salt and pepper to taste.
6. Serve: Plate the pasta and top with grated Parmesan cheese if desired. Enjoy your delicious and healthy dinner!

Stuffed Bell Peppers with Quinoa and Black Beans

Stuffed bell peppers are a colorful and nutritious option for dinner. They are filled with a hearty mixture of quinoa and black beans, making them a great plant-based protein choice. The vibrant colors of the peppers not only make the dish visually appealing but also provide a range of vitamins and minerals.

To make these stuffed peppers, you’ll need bell peppers in various colors, quinoa, black beans, diced tomatoes, and spices. The combination of flavors creates a satisfying meal that everyone will enjoy.

Start by cooking the quinoa according to package instructions. While that’s cooking, prepare the bell peppers by cutting the tops off and removing the seeds. In a bowl, mix the cooked quinoa with black beans, diced tomatoes, and your favorite spices. Stuff the mixture into the prepared peppers and top with a sprinkle of cheese if desired.

Once filled, place the peppers in a baking dish and bake until they are tender. This dish is perfect for meal prep or a family dinner. Serve with a side salad for a complete meal!

Ingredients

• 4 bell peppers (any color)
• 1 cup quinoa
• 1 can black beans, rinsed and drained
• 1 can diced tomatoes
• 1 teaspoon cumin
• 1 teaspoon chili powder
• Salt and pepper to taste
• 1 cup shredded cheese (optional)

Instructions

1. Preheat the oven to 375°F (190°C).
2. Cook quinoa according to package instructions.
3. While quinoa is cooking, prepare the bell peppers by cutting off the tops and removing seeds.
4. In a bowl, combine cooked quinoa, black beans, diced tomatoes, cumin, chili powder, salt, and pepper.
5. Stuff each bell pepper with the quinoa mixture and place them in a baking dish.
6. If using cheese, sprinkle it on top of the stuffed peppers.
7. Bake for 25-30 minutes until the peppers are tender.
8. Serve warm and enjoy!

Savory Lentil and Mushroom Shepherd’s Pie

Shepherd’s Pie is a classic comfort food, and this version with lentils and mushrooms is a fantastic plant-based twist. Lentils are packed with protein, making them a great choice for a filling meal. The earthy flavors of mushrooms blend beautifully with the lentils, creating a hearty base.

The creamy mashed potatoes on top add a delightful texture, making each bite satisfying. This dish is not just delicious; it’s also a great way to incorporate more plant-based proteins into your diet. Perfect for a cozy dinner, it’s sure to please everyone at the table.

Ingredients

• 1 cup green or brown lentils, rinsed
• 2 cups vegetable broth
• 1 tablespoon olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 2 cups mushrooms, chopped
• 1 cup carrots, diced
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and pepper to taste
• 4 cups mashed potatoes (store-bought or homemade)

Instructions

1. Cook the Lentils: In a pot, combine lentils and vegetable broth. Bring to a boil, then reduce heat and simmer for about 20-25 minutes until tender. Drain any excess liquid.
2. Sauté the Vegetables: In a large skillet, heat olive oil over medium heat. Add onions and garlic, cooking until softened. Stir in mushrooms and carrots, cooking until tender.
3. Combine: Add cooked lentils to the skillet. Mix in thyme, rosemary, salt, and pepper. Stir well and let it cook for another 5 minutes.
4. Assemble: Preheat your oven to 400°F (200°C). Spread the lentil mixture in a baking dish and top with mashed potatoes, smoothing it out evenly.
5. Bake: Place in the oven and bake for about 25-30 minutes until the top is golden brown. Let it cool slightly before serving.

Lentil and Vegetable Stir-Fry

Stir-frying is a quick and easy way to whip up a healthy dinner. This lentil and vegetable stir-fry combines the goodness of lentils with colorful veggies for a nutritious meal. Lentils are a fantastic source of plant-based protein, making them a great choice for anyone looking to boost their protein intake without meat.

Start by gathering your favorite vegetables. Bell peppers, broccoli, and green beans work wonderfully together. The vibrant colors not only make the dish appealing but also pack a punch of nutrients. Cooking everything in a wok allows for even heat distribution, ensuring that the vegetables stay crisp and fresh.

To enhance the flavor, consider adding soy sauce, garlic, and ginger. These ingredients bring a delightful taste that complements the lentils perfectly. Plus, the whole dish can be ready in under 30 minutes, making it ideal for busy weeknights.

Ingredients

• 1 cup lentils, rinsed
• 2 cups vegetable broth
• 1 tablespoon olive oil
• 1 bell pepper, sliced
• 1 cup broccoli florets
• 1 cup green beans, trimmed
• 2 cloves garlic, minced
• 1 teaspoon fresh ginger, grated
• 2 tablespoons soy sauce
• Salt and pepper to taste

Instructions

1. Cook the Lentils: In a pot, combine lentils and vegetable broth. Bring to a boil, then reduce heat and simmer for about 20 minutes until tender. Drain any excess liquid.
2. Heat the Oil: In a large wok, heat olive oil over medium-high heat.
3. Add Vegetables: Add bell pepper, broccoli, and green beans to the wok. Stir-fry for about 5 minutes until they start to soften.
4. Mix in Garlic and Ginger: Add minced garlic and grated ginger. Stir-fry for another minute until fragrant.
5. Combine: Add the cooked lentils to the wok and pour in soy sauce. Stir everything together and cook for an additional 2-3 minutes. Season with salt and pepper to taste.
6. Serve: Enjoy your delicious lentil and vegetable stir-fry hot, either on its own or over rice or quinoa.

Spicy Lentil Tacos with Avocado Salsa

Spicy lentil tacos are a fantastic way to enjoy a plant-based meal that’s both satisfying and full of flavor. Lentils are a great source of protein and fiber, making them a perfect filling for tacos. The spicy lentil mixture pairs wonderfully with creamy avocado salsa, creating a delicious contrast.

To make these tacos, you’ll need some basic ingredients. Start with cooked lentils, which you can spice up with chili powder, cumin, and garlic. The avocado salsa is simple yet refreshing, made with ripe avocados, lime juice, and cilantro. Together, they create a tasty and nutritious dinner option.

These tacos are not only easy to prepare but also customizable. You can add your favorite toppings like diced tomatoes, onions, or even a sprinkle of cheese if you prefer. Enjoy them with friends or family for a fun taco night!

Ingredients

• 1 cup cooked lentils
• 1 tablespoon olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 teaspoon chili powder
• 1 teaspoon cumin
• Salt and pepper to taste
• 8 small corn tortillas
• 1 ripe avocado
• 1 tablespoon lime juice
• 1/4 cup fresh cilantro, chopped

Instructions

1. Heat olive oil in a pan over medium heat. Add diced onion and cook until soft, about 5 minutes.
2. Add minced garlic, chili powder, cumin, salt, and pepper. Stir for 1 minute until fragrant.
3. Mix in the cooked lentils and cook for another 5 minutes, allowing the flavors to blend.
4. In a bowl, mash the avocado and mix in lime juice and chopped cilantro.
5. Warm the corn tortillas in a dry skillet for about 30 seconds on each side.
6. Assemble the tacos by placing the lentil mixture on the tortillas and topping with avocado salsa.
7. Serve immediately and enjoy your spicy lentil tacos!

Curried Lentil Soup with Coconut Milk

Curried lentil soup with coconut milk is a warm and comforting dish that’s perfect for any evening. This soup is rich in flavor and packed with plant-based protein, making it a fantastic choice for a healthy dinner. The combination of lentils and coconut milk creates a creamy texture that is simply delightful.

To make this soup, you’ll need some basic ingredients that are easy to find. Start with lentils, which are a great source of protein and fiber. Add coconut milk for creaminess, and spices like curry powder and cumin to give it that delicious kick. Fresh cilantro adds a burst of freshness at the end.

Pair this soup with some warm naan or rice for a complete meal. It’s not just filling; it’s also nourishing. Plus, it’s a great way to incorporate more legumes into your diet, making it a smart choice for anyone looking to boost their plant-based protein intake.

Ingredients

• 1 cup lentils (red or green)
• 1 can (14 oz) coconut milk
• 4 cups vegetable broth
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 tablespoon curry powder
• 1 teaspoon ground cumin
• Salt and pepper to taste
• Fresh cilantro for garnish
• 1 tablespoon olive oil

Instructions

1. Heat olive oil in a large pot over medium heat. Add chopped onion and sauté until translucent, about 5 minutes.
2. Add minced garlic, curry powder, and cumin. Stir for another minute until fragrant.
3. Pour in the lentils, vegetable broth, and coconut milk. Bring to a boil, then reduce heat and let simmer for about 25-30 minutes, or until lentils are tender.
4. Season with salt and pepper to taste. If you prefer a smoother texture, use an immersion blender to blend the soup to your desired consistency.
5. Serve hot, garnished with fresh cilantro. Enjoy with naan or rice!

Mediterranean Chickpea Salad

This Mediterranean Chickpea Salad is a fresh and vibrant dish that packs a punch of flavor. It combines chickpeas, cherry tomatoes, cucumbers, and olives, creating a colorful mix that’s both healthy and satisfying. The addition of herbs like mint and parsley adds a refreshing touch, making this salad perfect for any meal.

Chickpeas are a fantastic plant-based protein option, providing essential nutrients while keeping the dish light. This salad is not only delicious but also easy to prepare, making it a great choice for busy weeknights or meal prep.

Ingredients

• 1 can (15 oz) chickpeas, drained and rinsed
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• 1/2 cup Kalamata olives, pitted and halved
• 1/4 cup red onion, finely chopped
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh mint, chopped
• 1/4 cup feta cheese, crumbled (optional)
• 3 tablespoons olive oil
• 2 tablespoons lemon juice
• Salt and pepper to taste

Instructions

1. In a large bowl, combine the chickpeas, cherry tomatoes, cucumber, olives, red onion, parsley, and mint.
2. In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper.
3. Pour the dressing over the salad and toss gently to combine.
4. If using, sprinkle feta cheese on top before serving.
5. Let the salad sit for about 10 minutes to allow the flavors to meld, then serve chilled or at room temperature.

Zesty Bean and Quinoa Salad

This Zesty Bean and Quinoa Salad is a fantastic way to enjoy plant-based protein options. Packed with nutrients, it combines the goodness of quinoa and beans, making it a filling meal. The bright flavors from lime and fresh herbs elevate this dish, making it perfect for any dinner table.

Quinoa is a great source of protein and pairs wonderfully with beans, which add fiber and texture. This salad is not just healthy; it’s also colorful and inviting. The addition of lime juice gives it a refreshing kick, while the herbs add a lovely aroma.

It’s easy to prepare and can be made ahead of time, making it a great option for meal prep. Serve it as a main dish or as a side. Either way, it’s sure to impress!

Ingredients

• 1 cup quinoa
• 2 cups water
• 1 can (15 oz) kidney beans, rinsed and drained
• 1 can (15 oz) white beans, rinsed and drained
• 1/2 cup chopped fresh cilantro
• 1/4 cup chopped red onion
• 1/2 cup diced bell pepper
• 1/4 cup lime juice
• 1 tablespoon olive oil
• Salt and pepper to taste
• Lime wedges for garnish

Instructions

1. Cook the Quinoa: Rinse quinoa under cold water. In a medium saucepan, combine quinoa and water. Bring to a boil, then reduce heat to low. Cover and simmer for about 15 minutes, or until water is absorbed. Fluff with a fork and let cool.
2. Mix the Salad: In a large bowl, combine the cooled quinoa, kidney beans, white beans, cilantro, red onion, and bell pepper.
3. Make the Dressing: In a small bowl, whisk together lime juice, olive oil, salt, and pepper. Pour over the salad and toss to combine.
4. Serve: Garnish with lime wedges and enjoy! This salad can be served immediately or chilled in the fridge for later.

Lentil and Sweet Potato Curry

Lentil and sweet potato curry is a comforting dish that packs a punch of flavor and nutrition. Lentils are a fantastic source of plant-based protein, making them perfect for a healthy dinner. Sweet potatoes add a natural sweetness and creaminess that balances the spices beautifully.

This curry is not only delicious but also easy to make. It’s a great way to incorporate more legumes into your meals. Plus, it’s versatile! You can serve it over rice, quinoa, or even enjoy it on its own.

Let’s get cooking!

Ingredients

• 1 cup lentils (green or brown)
• 1 medium sweet potato, peeled and diced
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon ginger, grated
• 1 can coconut milk (400ml)
• 2 cups vegetable broth
• 1 tablespoon curry powder
• 1 teaspoon cumin
• 1 teaspoon turmeric
• Salt and pepper to taste
• Fresh cilantro for garnish
• Cooked rice for serving

Instructions

1. Rinse the lentils under cold water and set aside.
2. In a large pot, heat a splash of oil over medium heat. Add the chopped onion and sauté until translucent.
3. Add the garlic and ginger, cooking for another minute until fragrant.
4. Stir in the curry powder, cumin, and turmeric. Cook for about 30 seconds to release the spices’ flavors.
5. Add the diced sweet potato, lentils, coconut milk, and vegetable broth. Bring to a boil.
6. Reduce the heat to low and let it simmer for about 25-30 minutes, or until the lentils and sweet potatoes are tender.
7. Season with salt and pepper to taste.
8. Serve over cooked rice and garnish with fresh cilantro.