Trader Joes Steamed Lentils Recipe

This Trader Joes Steamed Lentils Recipe turns a vacuum-packed pouch of pre-cooked lentils into a warm Mediterranean salad that is ready in 20 minutes and genuinely better than most lentil dishes that start from scratch. Trader Joe’s Steamed and Fully Cooked Lentils are green lentils lightly seasoned with cloves, laurel, thyme, pepper, and garlic during the cooking process — they go straight from the package into the pan with no soaking, no boiling, and no draining. They hold their shape under heat far better than home-cooked lentils that have been sitting in cooking water, which makes them ideal for a warm preparation where texture matters.

The technique here is building a proper tomato base before the lentils go in. Sautéed onion and garlic, then cherry tomatoes cooked until they burst and break down into a loose sauce, create a savory-acidic environment that the lentils absorb in 2 to 3 minutes of gentle heating. A splash of balsamic glaze deglazes the pan and adds a caramel depth that ties the tomato and herb flavors together without making the dish taste like it has balsamic in it. Feta and torn basil go on at the end, off the heat, so the cheese stays crumbly and the herbs stay bright.

This works as a side dish alongside grilled chicken or salmon, and it also works as a complete vegetarian main when spooned over arugula with a piece of toasted baguette alongside. The lentils are filling enough on their own — one package feeds four as a side or two as a main. The Trader Joe’s Salad Kit Recipe makes a natural companion if you want a fresh green salad on the same table. For other Mediterranean-inspired Trader Joe’s dishes, the Trader Joe’s Greek Chickpeas Recipe and the Trader Joe’s Spicy Lentil Wrap Recipe use the same flavor profile.

Trader Joes Steamed Lentils Recipe Ingredients

• 1 package (17.6 oz) Trader Joes Steamed and Fully Cooked Lentils
• 1 cup Trader Joes Bruschetta Sauce (or 1.5 cups fresh cherry tomatoes, halved)
• 1 package (4 oz) Trader Joes Feta Cheese Crumbles
• 2 tablespoons extra virgin olive oil
• 1/2 medium yellow onion, finely diced
• 3 garlic cloves, minced
• 2 tablespoons Trader Joes Balsamic Glaze
• 1/4 teaspoon red pepper flakes (optional)
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1/2 cup fresh basil leaves, roughly torn
• 3 to 4 cups Trader Joes Baby Arugula, for serving
• Sliced toasted baguette, for serving

How To Make Trader Joes Steamed Lentils

1. Prep ingredients: Dice the onion, mince the garlic, and tear the basil leaves. If using fresh cherry tomatoes instead of the bruschetta sauce, halve them. Set everything beside the stove before heating the pan — this dish moves quickly once the heat goes on.

2. Sauté the aromatics: Heat the olive oil in a large skillet or sauté pan over medium heat. Add the diced onion and cook, stirring occasionally, for 4 to 5 minutes until soft and translucent. Add the minced garlic and red pepper flakes. Cook for 30 to 60 seconds, stirring constantly, until fragrant.

3. Build the tomato base: Add the Trader Joe’s Bruschetta Sauce (or fresh cherry tomatoes) directly to the pan. Season with salt and black pepper. Stir to combine. Cover and cook over medium heat for 8 to 10 minutes, stirring occasionally, until the tomatoes have broken down into a loose, chunky sauce.

4. Deglaze with balsamic and add lentils: Pour in 1 tablespoon of the balsamic glaze and stir to deglaze the pan, scraping up any browned bits. Open the package of Trader Joe’s Steamed Lentils and pour them directly into the pan. Stir gently to combine — do not crush the lentils. Cook for 2 to 3 minutes over medium heat until warmed through.

5. Finish off heat: Remove the pan from the heat. Stir in the torn basil leaves. Taste and adjust salt, pepper, or red pepper flakes. The lentils should be warm, well-coated in the tomato sauce, and still holding their shape.

6. Plate and serve: Lay a bed of baby arugula on a serving platter or individual bowls — the heat from the lentils will gently wilt the greens. Spoon the warm lentil mixture over the arugula. Scatter the feta crumbles generously over the top. Drizzle the remaining tablespoon of balsamic glaze in a zigzag. Serve immediately with toasted baguette alongside.

Recipe Tips

• Do not overcook the lentils: TJ’s steamed lentils are fully cooked and only need 2 to 3 minutes in the pan to warm through. Cooking them longer makes them mushy and they lose their shape. Add them last and treat them gently — a soft stir rather than aggressive tossing.
• The bruschetta sauce is a shortcut worth using: Trader Joe’s refrigerated Bruschetta Sauce already contains tomatoes, basil, garlic, and olive oil — it does half the flavor work automatically. Let it cook for the full 8 to 10 minutes to properly concentrate and thicken before the lentils go in.
• Serve warm, not hot: Let the pan sit off the heat for 60 to 90 seconds before plating. If the lentils are steaming hot when they hit the arugula, the greens cook completely rather than wilting gently. A slight rest makes the temperature right for the greens.
• Turn it into a grain bowl for meal prep: Spoon the warm lentil salad over 3/4 cup of cooked farro, brown rice, or TJ’s Harvest Grains Blend. Add sliced avocado and a soft-boiled egg. This converts the side dish into a complete protein-rich lunch that stores well for 3 days — keep the arugula and feta separate until serving.
• Add a protein for a heartier main: Slice grilled chicken thighs or pan-seared salmon over the top after plating. The lemon-forward flavors of both proteins work well with the balsamic and feta. TJ’s Lemon Pepper Chicken from the refrigerator section is a fast option that needs no additional seasoning.

What To Serve With Steamed Lentils

Toasted baguette or warm pita is the most natural accompaniment — it handles the sauce at the bottom of the bowl and gives the dish a bread element that rounds out the meal. Grilled chicken thighs, pan-seared salmon, or lamb chops all pair well with the Mediterranean flavor profile. For a full vegetarian table, this lentil salad alongside roasted cauliflower with cumin and a bowl of TJ’s Tzatziki covers every part of the flavor spectrum. A crisp dry white wine — Sauvignon Blanc or Greek Assyrtiko — works better than red against the acidity of the tomatoes and balsamic.

How To Store Steamed Lentils

Store leftover lentil salad in an airtight container in the refrigerator for up to 3 days. The flavors improve overnight as the lentils absorb the tomato and balsamic. Reheat gently in a skillet over low heat with a splash of water, or serve cold straight from the fridge directly over fresh greens — it works well as a cold grain salad too. Store the arugula and feta separately from the lentil base and assemble just before eating so the greens stay fresh and the feta does not dissolve into the sauce. Do not freeze — the lentil texture degrades after freezing and thawing.

FAQs

Are Trader Joe’s steamed lentils already seasoned?

Yes — the package contains green lentils cooked with cloves, bay leaf, thyme, pepper, and garlic. They are lightly but noticeably seasoned. Taste before adding extra salt to the dish since the lentils already carry some saltiness from the cooking process.

Can I use dried lentils instead?

Yes, but you will need to cook them first. Rinse 1 cup of green or French du Puy lentils, cover with 3 cups of water in a saucepan, and simmer for 20 to 25 minutes until just tender. Drain and proceed with the recipe. The TJ’s steamed lentils save about 30 minutes of hands-on time.

What other dishes can I make with TJ’s steamed lentils?

They work well in soups (add them in the last 5 minutes of a vegetable or tomato soup), cold salads (toss with vinaigrette, roasted vegetables, and herbs right from the package), stuffed peppers (mix with rice and cheese as a vegetarian filling), or stirred into a curry sauce as a protein-rich addition.

Can I make this vegan?

Yes — swap the feta for a dairy-free feta alternative or omit it and add a handful of Kalamata olives for the salty, briny element instead. Check the bruschetta sauce label for any dairy — the TJ’s version does not contain dairy. The rest of the recipe is already vegan.

Nutrition

• Calories: 285 kcal
• Fat: 12 g
• Carbohydrates: 28 g
• Protein: 14 g
• Fiber: 8 g
• Sodium: 480 mg

Trader Joes Steamed Lentils Recipe

Recipe by Nate Collins

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Total time

1

hour 

10

minutes

Trader Joe’s pre-cooked steamed lentils warmed in a burst-tomato balsamic sauce with sautéed garlic and onion, finished with feta and basil over arugula. A 20-minute Mediterranean salad that works as a side or main.

Ingredients

• 1 package (17.6 oz) Trader Joes Steamed and Fully Cooked Lentils

• 1 cup Trader Joes Bruschetta Sauce (or 1.5 cups fresh cherry tomatoes, halved)

• 1 package (4 oz) Trader Joes Feta Cheese Crumbles

• 2 tablespoons extra virgin olive oil

• 1/2 medium yellow onion, finely diced

• 3 garlic cloves, minced

• 2 tablespoons Trader Joes Balsamic Glaze

• 1/4 teaspoon red pepper flakes (optional)

• 1/2 teaspoon kosher salt

• 1/4 teaspoon black pepper

• 1/2 cup fresh basil leaves, roughly torn

• 3 to 4 cups Trader Joes Baby Arugula, for serving

• Sliced toasted baguette, for serving

Directions

• 1. Prep ingredients: Dice the onion, mince the garlic, and tear the basil leaves. If using fresh cherry tomatoes instead of the bruschetta sauce, halve them. Set everything beside the stove before heating the pan — this dish moves quickly once the heat goes on.
• 2. Sauté the aromatics: Heat the olive oil in a large skillet or sauté pan over medium heat. Add the diced onion and cook, stirring occasionally, for 4 to 5 minutes until soft and translucent. Add the minced garlic and red pepper flakes. Cook for 30 to 60 seconds, stirring constantly, until fragrant.
• 3. Build the tomato base: Add the Trader Joe’s Bruschetta Sauce (or fresh cherry tomatoes) directly to the pan. Season with salt and black pepper. Stir to combine. Cover and cook over medium heat for 8 to 10 minutes, stirring occasionally, until the tomatoes have broken down into a loose, chunky sauce.
• 4. Deglaze with balsamic and add lentils: Pour in 1 tablespoon of the balsamic glaze and stir to deglaze the pan, scraping up any browned bits. Open the package of Trader Joe’s Steamed Lentils and pour them directly into the pan. Stir gently to combine — do not crush the lentils. Cook for 2 to 3 minutes over medium heat until warmed through.
• 5. Finish off heat: Remove the pan from the heat. Stir in the torn basil leaves. Taste and adjust salt, pepper, or red pepper flakes. The lentils should be warm, well-coated in the tomato sauce, and still holding their shape.
• 6. Plate and serve: Lay a bed of baby arugula on a serving platter or individual bowls — the heat from the lentils will gently wilt the greens. Spoon the warm lentil mixture over the arugula. Scatter the feta crumbles generously over the top. Drizzle the remaining tablespoon of balsamic glaze in a zigzag. Serve immediately with toasted baguette alongside.