Anonymous wrote:My wife just made a fantastic lentil, spicy italian sausage and kale soup with a chicken broth base the other day.

I have this on my to-do list!

OP here - Thanks everyone, for all these great ideas! I can't wait to try out these recipes.

This recipe doesn't look like much, but it makes the BEST soup, and the ingredients are so cheap and simple:

Red Lentil Soup Recipe
Be sure to pick through your lentils carefully. I somehow always find pebbles or clots of dirt hiding in their midst. Better to catch them on the front end, before you chip a tooth. And to make this soup vegan, just skip the feta at the end i bet some chopped avocado would be a good alternative.

2 tablespoons extra virgin olive oil
1 onion, chopped
3 shallots, chopped
1/2 teaspoon red-pepper flakes

6 cups good-tasting vegetable stock (or water)
1 1/3 cup red lentils, picked over and rinsed
1/2 cup brown rice, picked over and rinsed
as much fine grain sea salt as you need

slivered almonds, toasted
black oil cured olives, chopped
feta, crumbled

In a big soup pot, over medium heat, combine the olive oil, onion, shallots, and red pepper flakes. Let them brown, and caramelize a bit, stirring occasionally.

Stir in the broth, bring to a boil, then stir in the lentils and rice. Simmer for about 30 minutes or until the rice is very tender, and not at all toothsome. By this time, the lentils will have collapsed into a thick slop of sorts. If you need to add more water/broth at any point do so a splash at a time, until the soup thins out to the point you prefer.

Unless you used a salty broth, you will likely need to salt generously, until the the soup no longer tastes flat. Serve each bowl topped with almonds, olives, feta, and a slight drizzle of olive oil if you like.

Serves 4 - 6.

Prep time: 10 min - Cook time: 30 min

http://www.101cookbooks.com/archives/red-lentil-soup-recipe.html

I make it at least a day ahead of when we're going to eat it--the leftovers are excellent. Adding a little lemon juice right at the end makes it awesome. Good luck!

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:I have been making this lentil and walnut salad for years. I love it.

http://www.weheartrecipes.com/lizzienyc/recipes/2838

can someone post this recipe? This site is impossible.

Ingredients

2 1/2 cups dry lentils (I prefer the Puy lentils)
3 carrots, peeled and quartered
1 medium-size yellow onion, peeled
3 cloves
1 1/2 quarts chicken stock or vegetable broth
1 bay leaf
2 teaspoons dried thyme
1/3 cup white wine vinegar
3 garlic cloves, peeled
1/2 cup walnut oil
salt and freshly ground black pepper, to taste
1 cup thinly sliced scallions, with green tops
1 cup shelled walnut halves
chopped Italian parsley (garnish)
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Directions

1
Sort through the lentil discarding any pebbles, rinse well under cold water.
2
Transfer lentils to a large pot and add the carrots, the onion stuck with the cloves, chicken stock (if using), bay leaf and thyme.
3
Set over moderate heat and bring to a boil. Reduce to a simmer and skim any foam that may appear, cover, and cook for about 20-25 minute (lentil cooking time varies widely), or until lentils are tender but still hold their shape. DO NOT OVERCOOK!
4
While lentils are cooking, combine vinegar, garlic and walnut oil in a lender or in the bowl of a food processor fitted with a shell blade, and process until smooth and creamy.
5
When lentils are done, drain them, discard carrots, onion, cloves and bay leaf, and pour lentils into a bowl. Rewisk dressing and pour it over the still-hot lentils. Toss gently, season with salt and pepper and let salad cool to room temperature.
6
Just before serving, add scallions and walnuts. Add an additional tablespoon or two of vinegar or walnut oil if you like, and toss gently. Sprinkle heavily with chopped parsley and serve.
7
6 to 8 portions as a first course.

Thank you kind stranger! You will have an amazing day!

Anonymous wrote:

Anonymous wrote:I have been making this lentil and walnut salad for years. I love it.

http://www.weheartrecipes.com/lizzienyc/recipes/2838

can someone post this recipe? This site is impossible.

Ingredients

2 1/2 cups dry lentils (I prefer the Puy lentils)
3 carrots, peeled and quartered
1 medium-size yellow onion, peeled
3 cloves
1 1/2 quarts chicken stock or vegetable broth
1 bay leaf
2 teaspoons dried thyme
1/3 cup white wine vinegar
3 garlic cloves, peeled
1/2 cup walnut oil
salt and freshly ground black pepper, to taste
1 cup thinly sliced scallions, with green tops
1 cup shelled walnut halves
chopped Italian parsley (garnish)
Save a shopping List
Directions

1
Sort through the lentil discarding any pebbles, rinse well under cold water.
2
Transfer lentils to a large pot and add the carrots, the onion stuck with the cloves, chicken stock (if using), bay leaf and thyme.
3
Set over moderate heat and bring to a boil. Reduce to a simmer and skim any foam that may appear, cover, and cook for about 20-25 minute (lentil cooking time varies widely), or until lentils are tender but still hold their shape. DO NOT OVERCOOK!
4
While lentils are cooking, combine vinegar, garlic and walnut oil in a lender or in the bowl of a food processor fitted with a shell blade, and process until smooth and creamy.
5
When lentils are done, drain them, discard carrots, onion, cloves and bay leaf, and pour lentils into a bowl. Rewisk dressing and pour it over the still-hot lentils. Toss gently, season with salt and pepper and let salad cool to room temperature.
6
Just before serving, add scallions and walnuts. Add an additional tablespoon or two of vinegar or walnut oil if you like, and toss gently. Sprinkle heavily with chopped parsley and serve.
7
6 to 8 portions as a first course.

unbelievably yummy:

http://allrecipes.com/Recipe/Lentil-Soup-with-Lemon/Detail.aspx?soid=recs_recipe_seed

Lentil tacos with carrot jicama slaw

http://books.google.com/books?id=V7JGBAAAQBAJ&pg=PA144&lpg=PA144&dq=lentil+tacos+with+carrot+jicama+slaw&source=bl&ots=gTK4KYFwYd&sig=BY8BadnctyLnHYFqkaNCh99pcSI&hl=en&sa=X&ei=Hp9HVIncCoH48AGdqIHACw&ved=0CCUQ6AEwAQ#v=onepage&q=lentil%20tacos%20with%20carrot%20jicama%20slaw&f=false

http://allrecipes.com/recipe/adas-polow-persian-rice-and-lentils/

I add curry powder to the lentils while they are cooking, and skip the raisins.

Anonymous wrote:I have been making this lentil and walnut salad for years. I love it.

http://www.weheartrecipes.com/lizzienyc/recipes/2838

can someone post this recipe? This site is impossible.

Easiest lentil recipe you will ever make, but SO delicious!
Use French green, Puy, or beluga lentils as they hold their shape best:

http://www.food.com/recipe/green-lentils-with-garlic-onion-madhur-jaffrey-438848

Red lentil curry:

http://www.theguardian.com/lifeandstyle/2009/feb/07/vegetarian-recipe-spiced-lentils-yogurt

And as PP said, kale/ sausage and lentil soup is amazing. I usually spin off from Martha Stewart's recipe:


http://www.marthastewart.com/341748/sausage-lentil-and-kale-soup

I have been making this lentil and walnut salad for years. I love it.

http://www.weheartrecipes.com/lizzienyc/recipes/2838

I love Azifa at Ethiopian restaurants. I have not made this myself, but I guess I should.
http://recipes.sparkpeople.com/recipe-detail.asp?recipe=220381

Of course you will need to buy some injera to go with it, but lots of place sell it.... at least in my area - Silver Spring. But probably lots of other places too.

Azifa is not served at many Ethiopian restaurants and now I search out those that have it. It is a dish particular to Lent, so they serve the dish during Lent. But Nile Restaurant just over the DC line from Silver Spring has it on the menu all the time. super yum

I like these two recipes:

http://www.cuisinart.com/recipes/soups/522.html

http://recipes.sparkpeople.com/recipe-detail.asp?recipe=2454882

My wife just made a fantastic lentil, spicy italian sausage and kale soup with a chicken broth base the other day.

I'm looking for some new lentil recipes. Love them but am getting tired of my standard lentil dish. Anyone have a recipe they have tried and loved?

Thanks!