Spicy Tomato Soup

1 onion, chopped
2 cloves garlic, minced
1/2-1 tsp. crushed red pepper flakes
1 tsp. cumin
1 tsp. ground coriander
1-2 Tab. tomato paste
28-32 oz. canned tomatoes (I used diced)
1/2 cup red lentils
2 cups stock, vegetable or chicken
Optional: yogurt or sour cream, chopped parsley or basil

Heat oil in a pot and add onion and garlic and cook until onions are soft. Add red pepper flakes, cumin, coriander and tomato paste. Stir well. Add canned tomatoes, lentils and stock and bring to a boil. Reduce heat, cover and simmer for 20 minutes. Set aside to cool enough to safely blend. Puree the soup until smooth. Season to taste and reheat, if necessary. Serve with a spoon of yogurt or sour cream, chopped parsley or basil and additional red pepper flakes, if desired.

Smoked Lentil Salad with Walnuts

 Bob's Red Mill.

2 cup Lentils
4 cups Vegetable Broth
2 Tbsp Lemon Juice
1 Tbsp Mustard
5 Tbsp Olive Oil
1/4 tsp Salt
1/8 tsp ground Black Pepper
1 large Red Bell Pepper
1/2 cup Walnut Halves toasted and chopped
1/3 cup chopped Sweet Onion (Vidalia, etc)
6 oz Smoked Cheese such as Mozzarella, diced
2 Tbsp chopped fresh Basil
1 tea. Liquid Smoke


Bring the broth and lentils to a boil. Reduce heat to simmer, cover and cook until the lentils are tender but still firm, about 30 minutes. Remove from heat, let sit for 10 minutes in the broth and then drain. Place lentils in a large bowl. While the lentils are cooking, mix the lemon juice, mustard, olive oil, salt and pepper together in a bowl or jar. Add the vinaigrette to the warm lentils and toss. Set aside. Dice the pepper into 1/2″ pieces. When the lentils are warm or at room temperature, add the red pepper, walnuts, onion, mozzarella and thyme. Season to taste with salt and pepper. Toss and serve.

Adapted from the recipe at Bob's Red Mill.

Crockpot French Lentils

 Honest Fare

2 cups French Lentils
3 carrots, sliced into ovals
2 Tab. Olive oil
1 can stewed tomatoes
1/2 yellow onion,  diced
2 cloves garlic,  minced
6 cups water
1 Tab. Dried Tarragon
A few sprigs fresh Oregano
2 Bay Leaves
1/2 tea. Black Pepper
1 Tab.  Salt
2 Tab. Miso paste, dissolved in a little hot water
2 Tab. Worcestershire sauce
Crusty bread, for serving

Put olive oil, carrots, garlic and onions in the bottom of a crockpot. Add herbs and spices on top. Add the rest of the ingredients, finishing with the Lentils and water. Cook on low 6 hours. Serve with crusty bread.

Source: Modified slightly from the recipe at Honest Fare

Mujadarra

    Serves:4-6 servings

     Ingredients
     2½ cups water
     ¾ teaspoon salt
     ¼ cup plus 2 tablespoons olive oil, divided
     ½ cup brown lentils, sorted and rinsed
     1 cup brown rice
    2 large Vidalia or white onions, cut in half, then sliced into thin           rings (approximately 4 cups)
    ¼ teaspoon paprika

   In a medium-sized saucepan with cover, combine water, salt, and 2 tablespoons olive oil. Bring to a boil over medium heat. Add the brown rice and lentils to the saucepan and bring back to a boil.
Once the lentils and rice have reached a boil, reduce heat to low and cover. Simmer for approximately 40-45 minutes or until the brown rice and lentils are tender. Turn off heat and allow to sit covered for 5 minutes.
While the rice and lentils are cooking, prepare the onions. In a large skillet, heat the remaining ¼ cup of olive oil over medium high heat, tipping the skillet so that the oil evenly coats the bottom of the pan.
Add the sliced onions, and cook for about 20-30 minutes, stirring frequently until the onions are a deep golden color, and the edges of the onions are well caramelized. Once cooked, remove from the heat and sprinkle the paprika over the onions. Stir to combine.
Give the rice and lentil mixture a stir, then pour into a serving bowl. Top with caramelized onions and serve. (This dish is delicious served hot off the stove or at room temperature.)

source: A Family Feast

Lentils

source

Perfect Portion: 1/2-1 cup

• Very low glycemic load
• Lowers risk of breast cancer
• Rich in B vitamin folacin, lowers blood levels of homocysteine, an amino acid linked to increased risk of heart disease and dementia.
• Fiber keeps bowels working