Looking for easy, healthy meals that your kids will actually eat? Lentils might just be your new best friend in the kitchen. These little legumes are packed with protein, fibre, and essential nutrients that support your child’s growth and energy. And the best part? They’re incredibly versatile. From warming soups to hidden-in-the-sauce favourites, lentils can slip seamlessly into family meals without complaints from fussy eaters. 

In this guide, we’ll share our top kid-friendly lentil recipes that are both nutritious and delicious, so you can feel confident your little ones are getting the goodness they need.

Make Family Meals Easier with Expert Tips

Lentils are full of nutrition, but convincing kids to enjoy them isn’t always easy. Dr Nick Fuller’s Healthy Parents, Healthy Kids offers practical advice on how to make healthy eating more appealing for children. From playful mealtime strategies to stress-free tips that work for the whole family, his approach helps parents encourage kids to explore nutritious foods like lentils with ease.

Grab your copy of Healthy Parents, Healthy Kids to discover more ways to make healthy eating fun, positive, and delicious for kids.

13 Delicious Lentil Recipes For Kids

To help you get started, we’ve rounded up 13 delicious lentil recipes that are not only packed with goodness but also designed to win over little taste buds.

Lovely Lentil Salad

Who says salads are boring? This Lovely Lentil Salad is packed with colour, crunch and goodness that even kids will enjoy. Lentils bring the protein punch, while pearl barley adds a nutty, chewy texture that makes the dish extra satisfying. Toss in some bright green edamame (you can grab them frozen at most Asian grocers, and they cook in minutes), and you’ve got a fresh, wholesome meal that’s hearty enough for lunch or dinner. It’s a great way to get kids tasting new textures while still keeping things fun and delicious.

Type: Vegetarian, Vegan, Lactose Free

Serves 4

Prep Time: 10 minutes

Cooking Time: 0 minutes

Ingredients

• 1 cup pearl barley, cooked according to packet instructions (similarly to brown rice, you can cook up a large batch of pearl barley to store in the fridge and use throughout the week)
• 1x 400g tin brown lentils, drained and rinsed
• 1 cup Edamame, cooked according to packet instructions
• ¼ of a red onion, finely sliced
• Handful of cooked kale or fresh baby spinach
• 2 tablespoons pepitas
• ½ a pomegranate (optional)
• Zest and juice of 1 lemon
• 1 tablespoon olive oil
• 1 tablespoon balsamic vinegar (or whatever you have in the cupboard eg. Apple cider vinegar, red wine vinegar)
• 1 teaspoon Dijon mustard
• Sprinkle of salt and pepper

Recipe

1. To a large bowl, add the pearl barley, lentils, edamame, red onion, kale/baby spinach and pepitas. Stir gently to combine. 

2. Hold the pomegranate over the salad, cut side down and skin side up. Using a wooden spoon in your other hand, firmly whack the pomegranate over the top of the salad, so that the seeds fall out and into the salad. Remove any of the white pith that may have also fallen in. 

3. To make the dressing, combine the lemon juice, olive oil, vinegar, mustard and salt and pepper in a small jar. Shake to combine, then pour over the salad. Stir the salad again to make sure everything is coated in the dressing before serving. Enjoy!

Chicken and Lentil Green Curry

This quick and tasty curry is perfect for busy weeknights when you want something healthy on the table fast. The lentils add a creamy texture and extra goodness, while the chicken keeps it hearty enough for the whole family. We’ve kept it simple with a cheat’s curry paste (no grinding spices for hours!), but you can always make your own if you’re feeling adventurous. Mild and nourishing, it’s a great way to introduce kids to new flavours without overwhelming their taste buds. 

Type: Contains Chicken, Gluten Free, Lactose Free, Nut Free

Serves 4

Prep Time: 5 minutes

Cooking Time: 20 minutes

Ingredients

• 1 cup brown rice
• 4 tablespoons good quality store-bought green curry paste
• 1x 400g can light coconut milk
• 200g chicken breast, sliced into bite sized pieces
• ¼ butternut pumpkin, sliced into small pieces
• 1 zucchini, chopped
• ½ red capsicum, chopped
• 1 carrot, sliced into small pieces
• 1x 400g tin lentils, drained and rinsed
• 100g shelled edamame 

Recipe

1. Cook the brown rice according to the packet directions.

2. Whilst the rice is cooking, heat a large pot or saucepan over high heat and add the green curry paste. Fry for a couple of minutes until fragrant, then add the coconut milk and bring to a boil.

3. Add in the chicken breast and allow to cook for 3-4 minutes until white. Return the heat to medium and add in all vegetables. Cover the pot and allow it to cook for 5 minutes. Add in the lentils and edamame and cook for another 5 minutes. Ensure the vegetables are cooked through.

4. Serve the curry with the brown rice and enjoy!

Roast Eggplant and Lentil Salad

Roasting eggplant gives it that rich, smoky flavour kids might actually go for once it’s paired with hearty lentils. The combo makes this salad filling enough to enjoy on its own, while still being light and fresh. It’s also a great make-ahead option, perfect for lunchboxes or quick family meals. Just keep the yoghurt dressing in a little container on the side and drizzle it over when you’re ready to dig in. Nutritious, delicious and surprisingly kid-approved. 

Type: Vegetarian, Contains Nuts

Serves 4

Prep Time: 10 minutes

Cooking Time: 15 minutes

Ingredients

• 1 medium eggplant, sliced into thin rounds
• 1 tablespoon olive oil
• 1 garlic clove, crushed
• 1 cup wholemeal couscous 
• 2 cups mixed lettuce leaves
• 1 x 400g tin lentils, drained and rinsed
• ½ large cucumber, chopped
• Handful fresh coriander
• Handful fresh mint
• ¼ cup toasted pine nuts

Yoghurt dressing:

• ½ cup plain thick yoghurt
• 1 teaspoon paprika
• Zest and juice of 1 lemon
• Sprinkle salt and pepper

Recipe

1. Preheat the oven to 200°C and line a baking tray with baking paper. Arrange eggplant slices lying flat on the tray. Combine the olive oil and crushed garlic, then use a pastry brush to spread evenly over the eggplant. Roast in the oven for 15 minutes until soft, then set aside to cool slightly. 

2. Meanwhile, add dry couscous to a small bowl and cover with 1 cup of boiled water. Cover and allow to sit for 5 minutes to absorb the water. Once ready, use a fork to fluff the grains apart. 

3. To make the yoghurt dressing: combine the yoghurt, paprika, lemon zest, lemon juice, salt and pepper, then mix well to combine. 

4. Arrange the lettuce leaves in a large salad bowl. Top with the roasted eggplant, couscous, lentils, cucumber and fresh herbs. Sprinkle the pine nuts over the top. Serve salad with the yoghurt dressing on the side. Enjoy!

Beef and Lentil Bolognese

A classic pasta night favourite with a healthy twist! This bolognese blends beef with lentils for extra goodness, extra fibre, and a little less meat. But trust us, the kids won’t even notice. The lentils make the sauce rich and hearty, while still keeping it budget-friendly. Want to sneak in even more veg? Toss in mushrooms, zucchini, or whatever’s in the fridge. Serve it over your favourite pasta and watch it become a regular in your family’s meal rotation.

Type: Contains Meat, Lactose Free

Serves 4

Prep Time: 5 minutes

Cooking Time: 30 minutes

Ingredients

• 300g wholemeal fusilli pasta 
• 1 tablespoon olive oil
• 1 clove garlic, minced
• 1 onion, finely diced
• 1 carrot, finely diced
• 1 teaspoon cumin
• 1 teaspoon oregano
• 250g lean beef mince
• 1 tablespoon tomato paste
• 1x 400g tin crushed tomatoes
• ½ cup vegetable stock
• 1x 400g tin lentils, drained and rinsed
• Sprinkle of salt and pepper
• Handful of basil leaves, to serve

Recipe

1. Bring a large saucepan of water to the boil over high heat. Add the fusilli pasta and cook for approximately 12 minutes until al dente. Drain. 

2. Meanwhile, heat the olive oil in a large pan over medium heat. Add garlic clove and onion, and sauté for 5-10 minutes until soft. Add carrot, cumin and oregano and cook for another 5 minutes, stirring occasionally. 

3. Add in the beef mince and use a spoon to break it apart whilst cooking. Once the meat has browned, stir in the tomato paste and pour the crushed tomatoes over. Add in the stock, then allow the sauce to simmer for 10-15 minutes until thickened. 

4. Once the sauce has thickened, stir through the lentils and a sprinkle of salt and pepper, and leave on the heat for a couple more minutes until the lentils have heated through.  

5. To serve, divide the pasta between 4 serving bowls and top with the Bolognese sauce. Top with torn basil leaves and enjoy!

Herby Lentil Salad

Fresh, zesty and packed with goodness, this Herby Lentil Salad is proof that simple ingredients can go a long way. Lentils keep it filling and budget-friendly, while loads of fresh herbs make every bite bright and tasty. Serve it as a side with grilled chicken or fish, or pop it into lunchboxes for an easy, nutritious win. It’s the kind of dish that’s light enough for kids but satisfying enough for the whole family.

Type: Vegetarian, Gluten Free

Serves 6 as a side salad

Prep Time: 10 minutes

Cooking Time: 0 minutes

Ingredients

• 2 large tomatoes, thinly sliced
• 1 red onion, thinly sliced 
• 1 punnet red cherry tomatoes, halved 
• 1 punnet yellow cherry tomatoes, halved 
• ½ cup parsley leaves 
• ½ cup mint leaves 
• 1x 400g tin lentils, drained and rinsed 
• 100g cottage cheese
• For the dressing:
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 2 tablespoons balsamic vinegar 

Recipe

1. Assemble the sliced tomato and red onion over the base of a large serving plate. Top with the cherry tomatoes, parsley, mint and lentils. Dollop the cottage cheese over the top. 

2. To make the dressing, combine the olive oil, lemon juice and balsamic vinegar in a small jar. Shake well to combine. 

3. Pour the dressing over the salad and serve. Enjoy!

Lentil Dhal

Comfort food at its best! This lentil dhal is creamy, nourishing, and packed with plant-based protein and fibre to keep little bellies full. Using dried lentils (easy to find at most supermarkets or health food shops), you can whip up a hearty meal that’s both budget-friendly and wholesome. Keep the spice level mild for kids, then add a dollop of plain yoghurt on top to balance out any extra heat. Perfect served with rice or warm flatbread for a cosy family dinner.

Type: Vegetarian, Vegan, Gluten Free, Lactose Free

Serves 6

Prep Time: 5 minutes

Cooking Time: 30 minutes

Ingredients

• 1 ½ cups dried brown lentils, rinsed
• 1 tablespoon olive oil
• 1 onion, diced
• 1 tablespoon cumin
• 1 tablespoon turmeric powder
• 1 tablespoon curry powder
• 1 teaspoon chilli powder
• 1 tablespoon garlic, minced
• 1 tablespoon ginger, minced
• 1x 400g tin diced tomatoes
• Cooked basmati rice, to serve
• Coriander, to serve

Recipe

1. Add the lentils to a large pot and cover with cold water. Bring to the boil, then reduce heat and simmer for 10 minutes. Drain the lentils and set aside.  

2. Return the pot to the stove over a medium heat. Add the olive oil and onion and cook for a couple of minutes. Add all the spices, garlic and ginger and cook for another 5 minutes, stirring occasionally.  

3. Pour in the tomatoes and ½ cup water. Bring to a simmer and cook for a further 15 minutes, stirring occasionally. If the mixture becomes too dry, stir through a bit more water and continue simmering. The liquid should be absorbed, and the lentils should be soft.    

4. Serve the dhal with basmati rice, and sprinkle with coriander to serve. Enjoy!

Mushroom and Lentil Soup

Hearty, comforting and full of rich flavour, this mushroom and lentil soup is the perfect cosy bowl for cooler days. The lentils make it extra filling, while the caramelised onions give it that irresistible savoury depth. So don’t rush them, they’re worth the wait! Pair it with some crusty bread and you’ve got a nourishing meal that will warm up the whole family.

Type: Vegetarian, Vegan, Lactose Free, Gluten Free

Serves 4-6

Prep Time: 5 minutes 

Cooking Time: 1 hour 5 minutes

Ingredients

• 3 tablespoons olive oil
• 3 brown onions, diced
• 400g brown mushrooms, sliced
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 lemon
• 1 cup white wine
• ¾ cup dried lentils, rinsed with water
• 1 tablespoon gluten free soy sauce
• 2 tablespoons Dijon mustard
• Cracked black pepper
• Garlic chives, chopped

Recipe

1. Heat olive oil in a large saucepan over medium heat. Add the onions and cook for 20 minutes, stirring regularly until softened and slightly caramelised.  

2. Add in the mushrooms, thyme, and rosemary. Stir to combine and allow to cook for another 5 minutes. Use a vegetable peeler to remove the lemon peel in large strips and add to the pot. Cover with the wine and 1 ½ litres of water, then bring to the boil. Reduce heat, so the mixture is simmering, cover with a lid and simmer for 25 minutes. 

3. Add in the dried lentils and continue to simmer the soup for another 15 minutes until the lentils are softened. 

4. Once the lentils are cooked, stir in the soy sauce, Dijon mustard and black pepper. Spoon the soup into bowls, top with garlic chives and enjoy!

Quick Lentil and Chickpea Dhal

Warm, creamy and oh-so-comforting, this speedy dhal is perfect for chilly weeknights when you need dinner on the table fast. Lentils and chickpeas team up for a protein-packed, budget-friendly meal that stores beautifully in the fridge or freezer, making it a great make-ahead option for busy families. Add a swirl of yoghurt for extra creaminess (or skip it to keep things vegan) and serve with rice or flatbread for a hearty dish everyone will love.

Type: Vegetarian, Gluten Free

Serves 4-6

Prep Time: 5 minutes

Cooking Time: 35-40 minutes

Ingredients

• 2 tablespoons olive oil
• 1 brown onion, chopped
• 1 heaped tablespoon curry powder
• ½ yellow capsicum, chopped
• 1 Litre vegetable stock
• 1x400g tin chickpeas, drained and rinsed
• 1 cup dried lentils
• 2 cups spinach, finely chopped
• Greek yoghurt, to serve
• Parsley leaves, chopped, to serve

Recipe

1. Heat a large pot or saucepan over medium heat. Add the olive oil and onions and cook for 5-10 minutes until softened. Add in the curry powder and cook for a couple more minutes.  

2. Stir through the yellow capsicum and cook for 1-2 minutes. Pour in the vegetable stock, then add the chickpeas. Stir to combine. 

3. Turn up the heat to high, cover the pot and bring to the boil. Once boiling, reduce the heat to medium and pour in the dried lentils. Stir to combine, then cover and simmer for 20 minutes until the lentils are cooked. 

4. Add in the spinach and stir through. Cover the pot to allow the spinach to cook for 2-3 minutes. 

5. Remove the dhal from the heat and divide between serving bowls. Top with a large dollop of yoghurt to stir through, and a sprinkle of parsley. Enjoy!

Lentil Moussaka

This veggie twist on the classic Greek dish is a total crowd-pleaser. Instead of lamb, hearty lentils take centre stage, layered with soft roasted eggplant and topped with creamy béchamel. It’s rich, comforting, and packed with flavour, perfect for a family dinner. Here’s a tip: make it the day before! Letting it sit overnight helps the flavours meld together and makes slicing so much easier. Store it in the fridge and simply reheat before serving for a wholesome, warming meal.

Type: Vegetarian, Gluten Free

Serves 6

Prep Time: 15 minutes 

Cooking Time: 60 minutes

Ingredients

• 2 eggplants, sliced into thin circular rounds
• 2 tablespoons olive oil
• 1 garlic clove, crushed
• 1 brown onion, finely chopped
• 1 red capsicum, finely chopped 
• 2 tablespoons tomato paste
• 2x 400g tins of cherry tomatoes
• 2x 400g tins of brown lentils, drained and rinsed 
• 1 cup smooth ricotta cheese
• 2 eggs
• 1 cup Greek yoghurt
• Sprinkle of black pepper
• Sprinkle of nutmeg 
• ½ cup parmesan cheese, grated

Recipe

1. Preheat the oven to 180°C.

2. Heat a large non-stick frying pan over medium heat. Fry the eggplant rounds for 2 minutes on each side until slightly softened, then transfer the cooked eggplant to a plate and set aside. Continue to fry the remaining eggplant slices in batches. 

3. Meanwhile, heat a large saucepan over medium heat. Add in the olive oil and garlic, and cook for a couple of minutes until fragrant.

4. Add in the onion and red capsicum and fry for 3-4 minutes. Stir in the tomato paste, tinned tomatoes and lentils. Continue to cook for 10 minutes, uncovered, until the sauce is slightly thickened. 

5. Whilst the lentil sauce is cooking, prepare the topping. In a bowl, whisk together the ricotta, eggs and Greek yoghurt until smooth. Whisk in the black pepper and nutmeg, then set aside. 

6. Once the lentil sauce is thickened, remove from the heat. Add a small amount of the sauce to a rectangular ovenproof dish – enough just to cover the bottom of the dish. 

7. Top with 1/3 of the fried eggplant slices, overlapping them to form a layer of eggplant. Now top with 1/3 of the lentil sauce. Continue layering until all of the eggplant slices and lentil sauce is used up, finishing with a layer of lentil sauce on the top. 

8. Spread the ricotta mixture over the top of the lentil sauce, spreading as evenly as possible. Sprinkle the Parmesan cheese over the top. 

9. Place into the oven to bake for 25-30 minutes, until the sauce is bubbling in the edges of the dish and the topping is set and golden brown. Serve immediately and enjoy!

Harissa Tofu Lentil Bowls

Spicy, savoury and packed with goodness, these Harissa Tofu Lentil Bowls are a warming weeknight winner. The harissa gives the tofu a gentle kick (mild enough to be kid-friendly if you adjust the spice), while lentils add protein and fibre to keep everyone full. Quick to prep and perfect for leftovers, you can even make extra for lunch the next day. Top with fresh coriander and crumbled feta for a burst of flavour, and enjoy a vibrant, wholesome meal that’s as colourful as it is tasty.

Type: Vegetarian, Gluten Free, Winter Warmer

Serves 4

Prep Time: 5 minutes 

Cooking Time: 20 minutes 

Ingredients

• 2 tablespoons olive oil
• 1x 400g block firm tofu, cut into cubes
• 2 tablespoons harissa paste
• 1 brown onion, finely chopped
• 1 carrot, finely chopped
• 1 stick celery, finely chopped
• 1 clove garlic, crushed
• 2x 400g tin brown lentils, drained and rinsed
• 1 cup vegetable stock
• 2 tablespoons tomato paste
• 1 cup fresh coriander leaves 
• 100g feta cheese

Recipe

1. Heat 1 tablespoon of olive oil in a large frying pan over medium-high heat. Mix the tofu with 1 tablespoon of the harissa paste, and mix well to ensure the tofu is coated. 

2. Place the tofu into the frying pan and fry for 1-2 minutes on each side until crispy and golden. Remove from the pan and set aside. 

3. Add the remaining 1 tablespoon of olive oil to the frying pan. Add in the onion, carrot, celery and garlic. Cook for 5 minutes, stirring occasionally until the vegetables are softened. 

4. Add in the lentils, vegetable stock, tomato paste and the remaining 1 tablespoon of harissa paste. Mix to combine. 

5. Allow the mixture to bubble, then reduce the heat to medium. Simmer, uncovered, for a further 10 minutes until the mixture has thickened. At this stage, you can add the tofu back in to heat through.

6. Divide the lentil mixture between serving bowls. Top with the fried tofu, fresh coriander, and crumble the feta on top. Serve immediately and enjoy!

Lentil Cottage Pie

Comfort food that the whole family can enjoy! This Lentil Cottage Pie is hearty, wholesome, and easily adapted for babies and kids by softening the veg and keeping the seasoning mild. Lentils make it filling and nutritious, while the creamy mashed potato topping is always a hit with little ones. Make a big batch. It stores well in the fridge for a few days, making it perfect for busy weeknights. For adults, serve alongside a fresh rocket, shaved parmesan and balsamic salad to add a bit of zing.

Type: Vegetarian, Gluten Free, Kid Friendly, Baby Friendly

Serves 4

Prep Time: 10 minutes

Cooking Time: 45 minutes 

Ingredients

• 2 tablespoons olive oil
• 1 brown onion, finely chopped
• 1 carrot, finely chopped
• 1 stick celery, finely chopped
• 2x 400g tins brown lentils, drained and rinsed
• 250ml vegetable stock
• 2 tablespoons tomato paste
• 1 teaspoon Harissa paste
• 2 medium sweet potato, peeled and chopped
• ½ cup milk

Recipe

1. Preheat the oven to 180°C. Add the olive oil to a large saucepan over medium-high heat. 

2. Add in the onion, carrot and celery. Cook over medium-high heat for 5 minutes until softened, stirring every few minutes. Add in the lentils and reduce the heat to low. 

3. Baby Friendly: If you are preparing this recipe for a baby, remove a small amount of the mixture and set aside. Blend to a puree or mash the mixture in a bowl, depending on the age of your baby and what weaning stage they are at. 

4. Add the vegetable stock, tomato paste and Harissa paste into the saucepan with the lentil mixture. Allow mixture to simmer for 5-10 minutes, uncovered, to absorb the liquid. 

5. Meanwhile, heat a small saucepan over high heat. Add in the chopped sweet potato and cover with water. Bring to the boil and cook for 5-10 minutes until the sweet potatoes are softened. 

6. Drain the sweet potatoes and return to the saucepan. Add in the milk and mash until smooth. 

7. Transfer the lentil mixture into a square baking dish. Top with the mashed sweet potato. Use a fork to create ridges in the sweet potato, as this will allow it to crisp up in the oven.

8. Place into the oven for 20-25 minutes, until the lentils are heated through and the sweet potato is crispy and slightly golden. 

9. Serve immediately and enjoy!

10. Kid-friendly: If you are preparing this recipe for young children, you could use small oven-proof ramekins to bake miniature lentil cottage pies. Transfer the lentil mixture between 6 ceramic ramekins, then top each with the sweet potato mash. Place into the oven for 10-15 minutes. Allow to cool slightly before serving. 

Lentil Beetroot Salad

Bright, colourful and full of flavour, this Lentil Beetroot Salad is a winner for summer weeknights. Roasting the beetroot brings out its natural sweetness, and paired with hearty lentils, it makes a filling, nutritious meal. A little prep at the start of the week goes a long way. A roasted veg can be used for lunches or dinners all week. Quick to assemble, fresh, and packed with goodness, this salad is as kid-friendly as it is adult-approved.

Type: Vegetarian, Gluten Free

Serves 4

Prep Time: 10 minutes

Cooking Time: 0 minutes 

Ingredients

• 1 bag rocket leaves
• 1x400g tin lentils, drained and rinsed
• 2 whole roasted beetroots, chopped
• Handful fresh mint leaves
• 2 tablespoons olive oil
• 1 teaspoon red wine vinegar 
• 100g Greek feta

Recipe

1. In a large salad bowl, combine the rocket, lentils, beetroot and mint leaves. 

2. In a small bowl, add the olive oil and red wine vinegar and stir to combine. 

3. Add the olive oil dressing to the salad. 

4. Crumble the feta over the top of the salad. Serve immediately and enjoy! 

Lentil Salad with Tuna

Quick, tasty and packed with protein, this Lentil Salad with Tuna is perfect for busy weeknights or lunchboxes on the go. Hearty lentils meet flaky tuna for a satisfying combo that keeps little tummies full, while a simple dressing adds just the right amount of flavour. Easy to prep in advance and toss together, it’s a smart, wholesome option for families looking for a nutritious, fuss-free meal.

Type: Contains Fish, Gluten Free, Lactose Free

Serves 4

Prep Time: 10 minutes

Cooking Time: 0 minutes 

Ingredients

• 1 bag rocket leaves
• 1x400g tin lentils, drained and rinsed
• 1 punnet cherry tomatoes, halved
• Handful fresh dill leaves
• Handful fresh parsley
• 250g tin of tuna, drained
• For the dressing:
• Juice of 1 lemon
• ¼ cup olive oil
• 2 tablespoons Dijon mustard
• cracked black pepper 

Recipe

1. To prepare the dressing: add the lemon juice, olive oil, Dijon mustard, and cracked black pepper to a small bowl. Whisk well to combine, then set aside. 

2. Arrange the rocket leaves to cover the base of a large salad bowl. Top with the lentils, cherry tomatoes, and a sprinkle of fresh dill and parsley. 

3. Add the tuna on top, followed by another sprinkle of fresh dill and parsley. 

4. Drizzle the dressing on top of the salad. Serve immediately and enjoy!

Summing Up

Lentils are a quietly powerful ingredient, loaded with protein, fibre and nutrients. They’re a great way to make family meals healthier without sacrificing flavour. From hearty curries and bolognese to colourful salads and comforting pies, there’s a lentil recipe here to suit every taste and mealtime. 

With some simple strategies, you can sneak in extra veggies, prep meals in advance, and even win over fussy eaters along the way. So grab a bag of lentils, pick a recipe (or two!) from this list, and get cooking. Your kids might just ask for seconds.

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Meet Dr Nick Fuller

My Story

As a father, I know first-hand that raising healthy and happy children is tricky. Children are fussy, particularly at the end of the day when they are shattered. We also live in a society where companies seek to profit from what we feed our kids; incorrect and damaging advice is pushed on us and marketed towards our children, and we have no time.

But with these recipes and resources, you and your children can enjoy simple and well-founded food and lifestyle choices for lifelong health.