18 Flavorful Canned Lentil Recipes Quick & Easy

Craving hearty, wholesome meals but short on time? Canned lentils are your new kitchen superhero! Packed with protein and ready in minutes, they’re the secret to quick, flavorful dinners that don’t skimp on taste. From cozy soups to zesty salads, we’ve rounded up 18 delicious ways to turn this pantry staple into weeknight wins. Let’s dive in—your next favorite meal is just a can away!

Spicy Canned Lentil Curry

This lightning-fast curry packs a punch with smoky spices and creamy coconut milk—perfect for busy weeknights when you need flavor in a flash.

Ingredients:

• 2 tbsp olive oil
• 1 small yellow onion, diced
• 3 garlic cloves, minced
• 1 tbsp grated ginger
• 1 tbsp curry powder
• 1 tsp ground cumin
• 1/2 tsp cayenne pepper (adjust to taste)
• 1 (15 oz) can lentils, drained and rinsed
• 1 (14 oz) can diced tomatoes
• 1 (13.5 oz) can coconut milk
• 1 tsp salt
• 1/2 tsp sugar
• Fresh cilantro for garnish

Instructions:

1. Heat 2 tbsp olive oil in a deep skillet over medium. Add onion and cook for 3 minutes until translucent. Stir in garlic and ginger, cooking for 1 minute until fragrant.
2. Add 1 tbsp curry powder, 1 tsp cumin, and 1/2 tsp cayenne, toasting for 30 seconds to bloom the spices.
3. Pour in diced tomatoes with their juices, scraping up any browned bits. Simmer for 2 minutes, then stir in lentils, coconut milk, 1 tsp salt, and 1/2 tsp sugar.
4. Reduce heat to low and simmer uncovered for 10 minutes, stirring occasionally, until slightly thickened. Taste and adjust salt or spice if needed.
5. Garnish with cilantro and serve over rice or with naan.

The magic here? Canned lentils hold their shape beautifully while soaking up the rich, spiced coconut broth—no mushiness in sight.

Tip: For extra depth, swap 1/2 cup coconut milk with 2 tbsp tomato paste and a splash of water.

Creamy Canned Lentil Soup

This cozy, pantry-friendly soup transforms humble canned lentils into a velvety, flavorful bowl of comfort in just 20 minutes.

Ingredients:

• 2 tbsp olive oil
• 1 small yellow onion, diced
• 2 garlic cloves, minced
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/4 tsp black pepper
• 2 (15-oz) cans lentils, drained and rinsed
• 3 cups vegetable broth
• 1/2 cup heavy cream
• 1 tbsp lemon juice
• 1 tsp salt
• Fresh parsley for garnish (optional)

Instructions:

1. Heat 2 tbsp olive oil in a pot over medium heat. Add diced onion and cook for 3 minutes until translucent. Stir in 2 minced garlic cloves, 1 tsp cumin, 1/2 tsp smoked paprika, and 1/4 tsp black pepper; cook 1 minute until fragrant.
2. Add canned lentils and 3 cups vegetable broth. Bring to a simmer, then reduce heat and cook uncovered for 10 minutes.
3. Use an immersion blender to purée half the soup (or transfer 2 cups to a blender and return to pot). Stir in 1/2 cup heavy cream, 1 tbsp lemon juice, and 1 tsp salt.
4. Simmer 2 more minutes. Garnish with parsley if desired.

The magic here? Blending just half the lentils gives you the perfect balance of creamy texture and hearty bites.

Tip: For extra richness, swirl in a spoonful of Greek yogurt at serving time.

Garlic Herb Canned Lentil Salad

This protein-packed salad comes together in minutes but tastes like it took all day—thanks to bright herbs, tangy lemon, and a punch of garlic.

Ingredients:

• 2 (15-oz) cans lentils, drained and rinsed
• 1/4 cup extra-virgin olive oil
• 3 tbsp fresh lemon juice
• 2 cloves garlic, minced
• 1 tsp honey
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup chopped fresh parsley
• 2 tbsp chopped fresh dill
• 1/2 cup crumbled feta cheese (optional)

Instructions:

1. In a large bowl, whisk together 1/4 cup olive oil, 3 tbsp lemon juice, 2 cloves minced garlic, 1 tsp honey, 1/2 tsp salt, and 1/4 tsp black pepper until smooth.
2. Add the lentils to the bowl and toss gently to coat. Let sit for 5 minutes to absorb the flavors.
3. Fold in 1/4 cup parsley and 2 tbsp dill until evenly distributed. Sprinkle with 1/2 cup feta (if using).
4. Serve chilled or at room temperature.

The honey and lemon balance each other perfectly, while the fresh herbs keep every bite light and vibrant. Tip: For extra crunch, toss in diced cucumber or toasted walnuts right before serving.

Canned Lentil and Vegetable Stir-Fry

This hearty stir-fry is a pantry hero—packed with protein and veggies, it comes together in just 20 minutes for a fuss-free weeknight win.

Ingredients:

• 1 tbsp olive oil
• 1 small yellow onion, thinly sliced
• 1 red bell pepper, chopped
• 2 cups broccoli florets
• 2 (15-oz) cans lentils, drained and rinsed
• 3 tbsp soy sauce
• 1 tbsp maple syrup
• 1 tsp garlic powder
• 1/2 tsp red pepper flakes
• 1 tbsp sesame seeds (optional garnish)

Instructions:

1. Heat 1 tbsp olive oil in a large skillet over medium-high. Add onion and cook for 3 minutes until translucent.
2. Stir in bell pepper and broccoli; cook for 5 minutes, tossing occasionally, until veggies are crisp-tender.
3. Add lentils, 3 tbsp soy sauce, 1 tbsp maple syrup, 1 tsp garlic powder, and 1/2 tsp red pepper flakes. Cook for 2 more minutes, stirring to coat everything evenly.
4. Remove from heat and sprinkle with sesame seeds if using.

The maple-soy glaze caramelizes slightly on the lentils, giving this dish a sweet-savory depth that’ll have you scraping the pan. Tip: For extra crunch, swap broccoli with snap peas or shredded carrots.

Cheesy Canned Lentil Casserole

This hearty casserole transforms humble canned lentils into a creamy, cheesy comfort dish that’s perfect for busy weeknights.

Ingredients:

• 2 (15 oz) cans lentils, drained and rinsed
• 1 cup shredded cheddar cheese
• 1/2 cup sour cream
• 1/4 cup milk
• 1 tbsp olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup breadcrumbs

Instructions:

1. Preheat oven to 375°F. Heat 1 tbsp olive oil in a skillet over medium heat. Add diced onion and cook for 3 minutes until soft, then stir in minced garlic and cook for 30 seconds.
2. In a large bowl, mix canned lentils, 1 cup cheddar cheese, 1/2 cup sour cream, 1/4 cup milk, 1 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper. Fold in the sautéed onions and garlic.
3. Transfer the mixture to a greased 8×8 baking dish and sprinkle 1/4 cup breadcrumbs evenly on top. Bake for 20 minutes until bubbly and golden.

The smoky paprika and tangy sour cream give this casserole a rich depth of flavor, while the breadcrumbs add just the right crunch.

Tip: For extra kick, swap cheddar for pepper jack cheese and add a pinch of cayenne.

Canned Lentil and Spinach Stew

This hearty stew comes together in a flash thanks to pantry staples, but don’t let the simplicity fool you—it’s packed with cozy, satisfying flavor.

Ingredients:

• 2 tbsp olive oil
• 1 medium yellow onion, diced
• 3 garlic cloves, minced
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/4 tsp red pepper flakes
• 2 (15-oz) cans lentils, drained and rinsed
• 1 (14.5-oz) can diced tomatoes
• 2 cups vegetable broth
• 4 cups fresh spinach (or 1.5 cups frozen)
• 1 tbsp lemon juice
• Salt and black pepper to taste

Instructions:

1. Heat 2 tbsp olive oil in a large pot over medium heat. Add diced onion and cook for 5 minutes until softened. Stir in 3 minced garlic cloves, 1 tsp cumin, 1/2 tsp smoked paprika, and 1/4 tsp red pepper flakes; cook for 1 minute until fragrant.
2. Add canned lentils, diced tomatoes (with juices), and 2 cups vegetable broth. Bring to a simmer and cook uncovered for 10 minutes.
3. Stir in 4 cups fresh spinach (or frozen) and cook just until wilted, about 2 minutes. Remove from heat and stir in 1 tbsp lemon juice. Season with salt and black pepper to taste.

The magic here? The lemon juice brightens up the earthy lentils and spinach, making each spoonful feel fresh and vibrant.

Tip: For extra richness, swirl in a spoonful of Greek yogurt or tahini before serving.

Zesty Canned Lentil Tacos

These tacos are a pantry hero—packed with bold flavor and ready in minutes, thanks to handy canned lentils. Perfect for busy weeknights when you crave something satisfying but fuss-free!

Ingredients:

• 1 (15 oz) can lentils, drained and rinsed
• 1 tbsp olive oil
• 1 small onion, finely diced
• 2 cloves garlic, minced
• 1 tbsp taco seasoning
• 1/2 tsp smoked paprika
• 1/4 tsp salt
• 1/2 cup salsa
• 8 small corn tortillas, warmed
• Toppings: diced avocado, shredded cabbage, lime wedges, cilantro

Instructions:

1. Heat olive oil in a skillet over medium. Add onion and cook for 3 minutes until soft. Stir in garlic and cook for 30 seconds until fragrant.
2. Add lentils, taco seasoning, smoked paprika, and salt. Cook for 2 minutes, stirring to coat the lentils evenly.
3. Pour in salsa and simmer for 3–4 minutes until the mixture thickens slightly.
4. Divide the lentil filling among warmed tortillas and top with avocado, cabbage, cilantro, and a squeeze of lime.

The smoky-spiced lentils paired with crisp cabbage and creamy avocado make these tacos irresistibly textured—no one will guess they came from a can!

Tip: For extra zing, stir a teaspoon of lime zest into the lentil mixture before serving.

Canned Lentil and Rice Pilaf

This hearty, pantry-friendly pilaf comes together in a flash—perfect for busy weeknights when you need something wholesome without the fuss.

Ingredients:

• 1 tbsp olive oil
• 1 small yellow onion, finely diced
• 2 cloves garlic, minced
• 1 cup long-grain white rice, rinsed
• 1 (15 oz) can lentils, drained and rinsed
• 1 3/4 cups vegetable broth
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp chopped fresh parsley (optional, for garnish)

Instructions:

1. Heat 1 tbsp olive oil in a deep skillet over medium heat. Add the onion and cook for 3–4 minutes until softened. Stir in the garlic and cook for 30 seconds until fragrant.
2. Add the rice, 1 tsp cumin, 1/2 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper. Toast for 1 minute, stirring constantly.
3. Pour in 1 3/4 cups vegetable broth and bring to a boil. Reduce heat to low, cover, and simmer for 15 minutes.
4. Uncover, fluff the rice with a fork, then gently fold in the lentils. Cover and let sit off heat for 5 minutes to warm through.
5. Garnish with parsley (if using) and serve warm.

The smoky cumin and tender lentils turn basic rice into a satisfying one-pot meal with zero chopping fatigue—just open that can and go!

Tip: For extra depth, swap the vegetable broth for chicken broth or add a bay leaf while simmering.

Tomato Basil Canned Lentil Pasta

This Tomato Basil Canned Lentil Pasta is a pantry-friendly weeknight hero—packed with protein and bursting with bright, herby flavor.

• 8 oz dried pasta (like penne or fusilli)
• 1 (15 oz) can lentils, drained and rinsed
• 1 (14.5 oz) can diced tomatoes
• 3 cloves garlic, minced
• 2 tbsp olive oil
• 1/4 cup fresh basil, thinly sliced (plus extra for garnish)
• 1 tsp dried oregano
• 1/2 tsp red pepper flakes (optional)
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup grated Parmesan cheese

1. Cook pasta according to package directions until al dente. Reserve 1/2 cup pasta water, then drain.
2. Meanwhile, heat olive oil in a large skillet over medium heat. Add garlic and sauté for 30 seconds until fragrant. Stir in diced tomatoes (with juices), lentils, oregano, red pepper flakes (if using), salt, and black pepper. Simmer for 5 minutes, mashing tomatoes slightly with a spoon.
3. Add cooked pasta and 1/4 cup reserved pasta water to the skillet. Toss to coat, adding more water if needed to loosen the sauce. Stir in fresh basil.
4. Serve topped with Parmesan and extra basil.

The lentils add a satisfying heartiness to this dish, while the fresh basil keeps it light and summery—perfect for when you want something wholesome but don’t feel like fussing.

Tip: For extra depth, add a splash of balsamic vinegar to the tomato-lentil mixture.

Canned Lentil and Sweet Potato Hash

This hearty, one-pan hash is a weeknight savior—packed with protein and caramelized sweetness, it’s ready in under 30 minutes!

Ingredients:

• 2 tbsp olive oil
• 1 medium sweet potato, diced (about 2 cups)
• 1 small yellow onion, diced
• 1 (15-oz) can lentils, drained and rinsed
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp maple syrup
• 2 tbsp chopped fresh parsley (optional, for garnish)

Instructions:

1. Heat 2 tbsp olive oil in a large skillet over medium-high. Add the sweet potato and onion; cook, stirring occasionally, for 10 minutes until the potatoes soften and edges brown.
2. Stir in the lentils, 1 tsp smoked paprika, 1/2 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper. Cook for 5 minutes to meld flavors.
3. Drizzle with 2 tbsp maple syrup and toss to coat. Cook 2 more minutes until sticky and caramelized. Garnish with parsley if using.

The magic here? The maple syrup glazes the lentils and sweet potatoes, creating a sweet-savory crunch without fussy steps.

Tip: For extra crispiness, press the hash into the skillet and let it sit undisturbed for the last 2 minutes of cooking.

Savory Canned Lentil Meatballs

These hearty lentil meatballs are a pantry-friendly twist on the classic, packed with protein and smoky-sweet flavor—perfect for tossing into pasta or piling onto a sub.

Ingredients:

• 1 (15-oz) can lentils, drained and rinsed
• 1/2 cup breadcrumbs
• 1/4 cup grated Parmesan
• 1 large egg
• 2 tbsp tomato paste
• 1 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions:

1. Preheat oven to 375°F. Line a baking sheet with parchment paper.
2. In a bowl, mash lentils with a fork until mostly smooth but slightly chunky. Stir in breadcrumbs, Parmesan, egg, tomato paste, smoked paprika, garlic powder, salt, and black pepper until combined.
3. Roll mixture into 1.5-inch balls (about 18 total) and place on the baking sheet. Brush lightly with olive oil.
4. Bake for 25 minutes, flipping halfway, until firm and crispy-edged.

The tomato paste and smoked paprika give these a rich, almost meaty depth—no one will guess they’re plant-based! Tip: For extra crispiness, broil for 1–2 minutes at the end (watch closely!).

Canned Lentil and Avocado Wrap

This protein-packed wrap comes together in minutes, thanks to pantry-friendly canned lentils and the dreamy creaminess of ripe avocado—perfect for busy weeknights or a no-fuss lunch.

Ingredients:

• 1 (15 oz) can lentils, drained and rinsed
• 1 medium ripe avocado, pitted and mashed
• 2 tbsp plain Greek yogurt
• 1 tbsp lime juice
• 1/2 tsp ground cumin
• 1/4 tsp salt
• 1/4 tsp black pepper
• 2 large whole wheat tortillas
• 1/2 cup shredded red cabbage
• 2 tbsp chopped fresh cilantro

Instructions:

1. In a bowl, mash the avocado with Greek yogurt, lime juice, cumin, salt, and black pepper until smooth.
2. Fold in the lentils, breaking them up slightly with a fork to blend with the avocado mixture.
3. Warm the tortillas in a dry skillet over medium heat for 15 seconds per side to soften.
4. Divide the lentil-avocado mixture between the tortillas, spreading it evenly. Top with shredded cabbage and cilantro.
5. Roll tightly, tucking in the sides as you go. Slice in half diagonally and serve.

The tangy lime and cumin balance the earthy lentils, while the cabbage adds a satisfying crunch—no soggy wraps here!

Tip: For extra zing, drizzle with hot sauce or a squeeze of extra lime before rolling.

Roasted Red Pepper Canned Lentil Dip

This creamy, smoky dip comes together in minutes with pantry staples—perfect for last-minute gatherings or a quick snack.

Ingredients:

• 1 (15-oz) can lentils, drained and rinsed
• 1/2 cup jarred roasted red peppers, drained and patted dry
• 1/4 cup tahini
• 2 tbsp extra-virgin olive oil
• 1 tbsp lemon juice
• 1 small garlic clove, minced
• 1/2 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp ground cumin

Instructions:

1. In a food processor, combine lentils, roasted red peppers, tahini, olive oil, lemon juice, garlic, smoked paprika, salt, and cumin.
2. Blend until smooth, scraping down the sides as needed (about 1–2 minutes). If too thick, add 1 tbsp water at a time until creamy.
3. Transfer to a bowl and drizzle with extra olive oil and a pinch of smoked paprika for serving.

The charred sweetness of the peppers balances the earthy lentils, while tahini adds a luxe, velvety finish—no one will guess it’s canned!

Tip: For a chunkier texture, pulse the mixture lightly instead of fully blending.

Canned Lentil and Kale Soup

This hearty, pantry-friendly soup comes together in a flash but tastes like it simmered all day—thanks to clever shortcuts and bold flavors.

Ingredients

• 2 tbsp olive oil
• 1 medium yellow onion, diced
• 3 garlic cloves, minced
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1 (15-oz) can lentils, drained and rinsed
• 4 cups low-sodium vegetable broth
• 1 (14.5-oz) can diced tomatoes
• 2 cups chopped kale (stems removed)
• 1 tbsp lemon juice
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Heat 2 tbsp olive oil in a large pot over medium heat. Add diced onion and cook for 5 minutes until softened. Stir in minced garlic, 1 tsp cumin, and 1/2 tsp smoked paprika; cook for 1 minute until fragrant.
2. Add canned lentils, vegetable broth, and diced tomatoes (with juices). Bring to a boil, then reduce heat and simmer for 10 minutes.
3. Stir in chopped kale and cook for 5 more minutes until wilted. Finish with 1 tbsp lemon juice, 1/2 tsp salt, and 1/4 tsp black pepper.

The smoky cumin and bright lemon make this soup anything but basic—plus, the kale stays vibrantly green for a gorgeous bowl. Tip: For extra creaminess, blend half the soup before adding the kale.

Lemon Garlic Canned Lentil Bowls

These zesty, protein-packed bowls come together in minutes with pantry staples—perfect for a no-fuss lunch that still feels fresh and vibrant.

Ingredients:

• 2 (15-oz) cans lentils, drained and rinsed
• 3 tbsp olive oil
• 4 cloves garlic, minced
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• Zest and juice of 1 large lemon
• 2 cups baby spinach
• 1/4 cup crumbled feta cheese
• 2 tbsp chopped fresh parsley

Instructions:

1. Heat 2 tbsp olive oil in a large skillet over medium heat. Add garlic and sauté for 1 minute until fragrant.
2. Stir in lentils, smoked paprika, salt, and black pepper. Cook for 3 minutes, stirring occasionally.
3. Remove from heat and fold in lemon zest, lemon juice, and remaining 1 tbsp olive oil.
4. Divide baby spinach between bowls, top with warm lentils, and sprinkle with feta and parsley.

The bright lemon and smoky paprika create a bold contrast with the creamy lentils—a trick that makes canned beans taste gourmet!

Tip: For extra crunch, add toasted pita chips or sunflower seeds right before serving.

Canned Lentil and Quinoa Salad

This Canned Lentil and Quinoa Salad is a protein-packed, no-cook wonder that comes together in minutes—perfect for busy weeknights or meal prep!

• 1 (15 oz) can lentils, drained and rinsed
• 1 (8.8 oz) pouch cooked quinoa (or 1 cup cooked quinoa)
• 1 cup diced cucumber
• 1/2 cup crumbled feta cheese
• 1/4 cup finely chopped red onion
• 1/4 cup chopped fresh parsley
• 2 tbsp extra-virgin olive oil
• 2 tbsp lemon juice
• 1/2 tsp salt
• 1/4 tsp black pepper

1. In a large bowl, combine the lentils, quinoa, cucumber, feta cheese, red onion, and parsley.
2. In a small bowl, whisk together the olive oil, lemon juice, salt, and black pepper.
3. Pour the dressing over the salad and toss gently to coat everything evenly.
4. Let the salad sit for 5 minutes to allow the flavors to meld before serving.

The creamy feta and zesty lemon dressing balance the earthy lentils and quinoa beautifully, while the cucumber adds a refreshing crunch. Tip: For extra flavor, add a pinch of dried oregano or a handful of Kalamata olives!

Smoky Canned Lentil Chili

This hearty chili comes together in a flash with pantry staples, delivering deep smoky flavor and protein-packed goodness—no soaking required!

Ingredients:

• 2 tbsp olive oil
• 1 medium yellow onion, diced
• 3 garlic cloves, minced
• 1 tbsp smoked paprika
• 1 tsp ground cumin
• 1/2 tsp chili powder
• 1 (14.5 oz) can fire-roasted diced tomatoes
• 2 (15 oz) cans lentils, drained and rinsed
• 1 cup vegetable broth
• 1 tbsp soy sauce
• 1/2 tsp salt
• 1/4 tsp black pepper
• Optional toppings: shredded cheese, sour cream, cilantro

Instructions:

1. Heat 2 tbsp olive oil in a Dutch oven over medium heat. Add diced onion and cook for 5 minutes until translucent. Stir in 3 minced garlic cloves and cook 30 seconds until fragrant.
2. Add 1 tbsp smoked paprika, 1 tsp cumin, and 1/2 tsp chili powder, stirring for 1 minute to toast the spices.
3. Pour in fire-roasted tomatoes (with juices), lentils, 1 cup vegetable broth, and 1 tbsp soy sauce. Bring to a simmer, then reduce heat to low and cook uncovered for 15 minutes, stirring occasionally.
4. Season with 1/2 tsp salt and 1/4 tsp black pepper. Serve hot with desired toppings.

The magic here? Smoked paprika and fire-roasted tomatoes team up for a charred, campfire-like depth—no grill required!

Tip: For extra richness, stir in a spoonful of peanut butter with the broth.

Canned Lentil and Mushroom Risotto

This hearty risotto skips the fuss of soaking lentils and delivers rich, earthy flavor in half the time—thanks to a clever canned shortcut!

Ingredients

• 2 tbsp olive oil
• 1 small yellow onion, finely diced
• 8 oz cremini mushrooms, sliced
• 2 cloves garlic, minced
• 1 cup Arborio rice
• 1 (15 oz) can lentils, drained and rinsed
• 3 cups low-sodium vegetable broth, warmed
• 1/2 cup grated Parmesan cheese
• 1 tbsp butter
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp fresh thyme leaves

Instructions

1. Heat olive oil in a deep skillet over medium. Add onion and cook for 3 minutes until translucent. Stir in mushrooms and cook 5 minutes until browned.
2. Add garlic and Arborio rice, stirring 1 minute to toast. Pour in 1/2 cup vegetable broth, scraping the pan. Simmer, stirring often, until absorbed.
3. Repeat adding broth 1/2 cup at a time, stirring frequently, until rice is al dente (about 20 minutes total). Fold in lentils, Parmesan, butter, salt, pepper, and thyme. Cook 2 more minutes to meld flavors.

The canned lentils add a velvety texture that clings to every grain of rice, while the mushrooms bring a deep umami punch. Tip: For extra creaminess, stir in a splash of broth just before serving—it’ll loosen the risotto perfectly!

Conclusion

With 18 quick and flavorful canned lentil recipes, dinner just got easier—and tastier! Whether you’re craving soups, salads, or hearty mains, this roundup has you covered. Give these recipes a try, and don’t forget to share your favorites in the comments. Loved this list? Pin it to your Pinterest board for easy access later. Happy cooking!