Type what you have

Ingredients

• ✓ brown lentil
• butter
• onion
• tomato
• chicken broth
• red wine
• garlic
• nutmeg
• clove

Instructions

1. 1 Melt the butter in a large pot over medium high heat. Place the onions in the pot and saute for 10 minutes, or until onions are tender.
2. 2 Place the tomatoes in a food processor or blender and puree until smooth. Pour this into the pot with the onion along with the chicken broth and the lentils
3. 3 Bring to a boil, reduce heat to low and let simmer for 20 minutes. Then, stir in the wine, garlic, nutmeg and cloves. Simmer for at least 25 more minutes.

By Heloise

Ingredients

• ✓ brown lentil
• carrot
• red onion
• garlic
• bay leaf
• thyme
• lemon juice
• celery
• parsley
• salt
• black pepper
• olive oil

Instructions

1. 1 Gather the ingredients.
2. 2 Combine lentils, carrots, onion, garlic, bay leaf, and thyme in a saucepan. Add enough water to cover by 1 inch; bring to a boil, reduce heat and simmer uncovered for 15 to 20 minutes or until lentils are tender but not mushy.
3. 3 Drain lentils and vegetables and remove bay leaf. Add olive oil, lemon juice, celery, parsley, salt and pepper. Toss gently to mix and serve at room temperature.

By jen

Ingredients

• ✓ brown lentil
• red bell pepper
• onion
• green olive
• olive oil
• lemon juice

Instructions

1. 1 Place lentils in a large pot with enough water to cover be a few inches. Bring to a boil, and cook until lentils are tender, about 15 minutes. Drain and rinse with cold water in a colander to cool. Let stand for a few minutes to drain well.
2. 2 In a large bowl, whisk together the olive oil and lemon juice. Add the red pepper, onion and green olives, and toss to blend. Refrigerate for about 2 hours before serving to blend the flavors. This salad tastes better the longer it sits.

By KIMDEB

Ingredients

• ✓ brown lentil
• mushroom
• brown mustard
• garlic powder
• italian seasoning
• salt
• black pepper
• bread crumb
• egg
• vegetable oil

Instructions

1. 1 Combine lentils, mushrooms, mustard, garlic powder, Italian seasoning, salt, and pepper in a food processor; pulse to combine.
2. 2 Transfer mixture to a large bowl. Add bread crumbs and egg; mix until evenly combined. Shape mixture into 6 equal-sized patties.
3. 3 Heat oil in a large skillet over medium-high heat. Place half of the patties in the skillet and cook for 5 minutes. Carefully flip and cook for 5 minutes more. Repeat with remaining patties.

By Soup Loving Nicole

Ingredients

• ✓ brown lentil
• bacon
• olive oil
• onion
• green bell pepper
• garlic
• tomato
• chorizo sausage
• bay leaf
• water
• potato

Instructions

1. 1 Heat olive oil in a large pot over medium heat. Cook the bacon just until it starts to brown a bit, 5 to 8 minutes. Add the olive oil, onion, and bell pepper; cook and stir until vegetables begin to soften, about 5 minutes.
2. 2 Stir in the garlic, tomatoes, sausage, and bay leaf; cook about 4 minutes. Add lentils and water (water should be about an inch deeper than the level of the lentils). Bring to a boil over high heat. Reduce heat to low; simmer, uncovered, until lentils are just cooked, 15 to 20 minutes.
3. 3 Put the potatoes into the soup and continue simmering until potatoes are cooked through, 12 to 15 minutes.

By Vanessa Moore

Ingredients

• ✓ brown lentil
• water
• baby spinach
• onion
• celery
• carrot
• garlic
• salt
• onion powder
• black pepper
• liquid aminos

Instructions

1. 1 Place water, lentils, spinach, onion, celery, carrots, garlic, salt, onion powder, pepper, and liquid aminos in a large soup pot. Bring to a rapid boil, then turn down to a simmer. Cover and cook until lentils are done but not mushy, 25 to 30 minutes. Taste and adjust seasoning.

By Paula

Ingredients

• ✓ brown lentil
• olive oil
• onion
• tomato
• barbecue sauce
• ketchup
• miso paste
• shiitake mushroom
• allspice
• garlic

Instructions

1. 1 Heat oil in a large skillet over medium heat. Add onion; cook and stir until soft and browned, about 10 minutes. Add lentils, tomatoes, barbeque sauce, ketchup, miso paste, shiitake mushrooms, allspice, and garlic; cook and stir until flavors combine and mixture thickens, 20 to 25 minutes.

By Timothy O'Hara

Ingredients

• ✓ brown lentil
• water
• olive oil
• yellow onion
• garlic
• chicken broth
• turmeric
• cumin
• chili powder
• red pepper flake
• tomato
• chicken sausage

Instructions

1. 1 Bring water to a boil in a medium pot. Add lentils to the boiling water, then reduce heat to a simmer. Cover and let cook until soft, 25 to 30 minutes.
2. 2 Puree the lentils into a thick paste using a food processor or blender.
3. 3 Heat olive oil in large pot over medium-high heat. Add onion and garlic; cook and stir, 1 to 2 minutes. Add 1/4 cup chicken broth and continue to cook until the onion starts to soften, 1 to 2 minutes more.
4. 4 Add turmeric, cumin, chili powder, and red pepper flakes to the broth and stir until the liquid is very orange. Stir in tomatoes and another 1/2 cup of broth. Cover and cook, 3 to 4 minutes.
5. 5 Add remaining broth. Gradually stir lentil puree, a little at a time, until it is all mixed in. The mixture should be thick and creamy. Stir in chicken sausage. Cover the pot, reduce heat to low, and cook, checking and stirring occasionally, 15 to 20 minutes. Remove from heat, let cool for 2 minutes, then serve warm.

By musicfood

Ingredients

• ✓ brown lentil
• whole wheat tortilla
• olive oil
• garlic
• shallot
• mushroom
• white wine
• feta cheese
• kalamata olive
• tomato

Instructions

1. 1 Preheat oven to 250 degrees F (120 degrees C). Wrap the tortillas in aluminum foil, and warm in the oven about 10 minutes, until soft.
2. 2 Heat the olive oil in a saucepan over medium heat, and saute the garlic, shallots, and mushrooms 5 minutes, until lightly browned. Pour in the wine, and scrape up any browned bits from the bottom of the saucepan. Mix in the lentils, and cook 2 minutes, just until heated through.
3. 3 Fill each tortilla with a portion of the lentil mixture, and fold or roll. Top with feta cheese, olives, and tomatoes.

By SEKMARK

Ingredients

• ✓ brown lentil
• white rice
• barley
• olive oil
• garlic
• chicken stock concentrate
• water

Instructions

1. 1 Rinse rice, lentils, and barley thoroughly and mix in a rice cooker pot; add olive oil, garlic, and stock concentrate and stir.
2. 2 Pour enough water over the mixture to reach the 4 1/2-cup mark on the rice cooker.
3. 3 Press Start and let cook until the rice and lentils are tender, about 30 minutes.

By Allrecipes Member

Ingredients

• ✓ brown lentil
• olive oil
• onion
• garlic
• celery
• carrot
• vegetable broth
• water
• tomato
• chestnut
• salt
• black pepper

Instructions

1. 1 Pour the olive oil into a large, deep pot set over medium-high heat. Stir in the onion and garlic; cook until transparent, about 5 minutes. Add the celery, carrots, vegetable broth, and water; cook for 10 to 15 minutes. Reduce heat to medium, pour in the tomatoes, and cook 10 to 15 minutes more. Reduce heat to low, and mix in the lentils and chestnuts; cook for 1 hour until the chestnuts soften. Pour in more water to thin the stew, if desired. Season to taste with salt and pepper.

By experimentalbakerandcook

Ingredients

• ✓ brown lentil
• olive oil
• onion
• mushroom
• potato
• garlic
• parsley
• fennel green
• salt
• black pepper
• cayenne pepper
• turmeric
• water

Instructions

1. 1 Heat olive oil in a large saucepan over medium-high heat. Add onion and mushroom; cook until tender, about 3 minutes. Stir in potato, lentils, garlic, parsley, fennel greens, salt, ground black pepper, cayenne pepper, and turmeric. Pour in water; stir to mix. Turn heat to medium-low and simmer until flavors are combined, about 45 minutes.

By mina

Ingredients

• ✓ brown lentil
• olive oil
• onion
• vegetable broth
• mushroom
• garlic
• italian seasoning
• red wine vinegar
• salt
• red pepper flakes
• baby spinach
• red bell pepper

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Heat oil in a large skillet over medium-high heat. Add onion and broth and cook for 3 minutes. Stir in mushrooms, garlic, Italian seasoning, vinegar, salt, and crushed red pepper flakes; cook for 2 minutes. Remove from heat and stir in lentils and spinach.
3. 3 Place bell peppers in a baking dish and divide filling between both peppers. Cover dish with foil.
4. 4 Bake in the preheated oven for 20 minutes. Uncover and continue cooking for 10 minutes, or until peppers reach desired softness.

By Soup Loving Nicole

Ingredients

• ✓ brown lentil
• olive oil
• portobello mushroom
• green bell pepper
• red onion
• garlic
• salt
• white pepper
• vegetable broth
• tomato paste
• basil
• sherry

Instructions

1. 1 Heat oil in a large soup pot over medium heat; stir in mushrooms, bell pepper, onion, garlic, 1 teaspoon salt, and 1/2 teaspoon pepper. Saute until vegetables are tender, about 5 minutes.
2. 2 Add vegetable broth and tomato paste; stir until well blended. Stir in lentils and bring to a boil. Reduce heat, cover, and simmer, stirring occasionally, for 30 minutes. Add fresh basil and continue to simmer, covered, until lentils are tender, about 15 more minutes. Add salt and pepper to taste.
3. 3 Ladle into bowls and float 1 tablespoon sherry on top of each bowl.

By Roxy B

Ingredients

• ✓ brown lentil
• red bell pepper
• green bell pepper
• water
• olive oil
• carrot
• onion
• broccoli
• vegetable broth
• red pepper flakes
• ground ginger
• black pepper
• thyme
• sage

Instructions

1. 1 Preheat an oven to 375 degrees F (190 degrees C). Line a baking sheet with aluminum foil.
2. 2 Cut the peppers in half from top to bottom; remove the stem, seeds, and ribs, then place the peppers cut-side-down onto the prepared baking sheet.
3. 3 Bake in the preheated oven until limp, 30 to 40 minutes. Turn the peppers over halfway through cooking. Once ready, place the peppers into a bowl, and tightly seal with plastic wrap. Allow the peppers to steam as they cool, about 20 minutes. Once cool, remove the skins and discard. Chop the peppers
4. 4 Meanwhile, bring the water and lentils to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the lentils are tender, about 30 minutes. Drain, rinse, and set aside.
5. 5 Heat the olive oil in a large saucepan over medium heat. Stir in the carrot, onion, and broccoli; cook and stir until the onion has softened, about 5 minutes. Pour in some of the vegetable broth, cover, and steam the vegetables until tender. Pour in the remaining vegetable broth and chopped peppers; season with the red pepper flakes, ginger, black pepper, thyme, and sage. Simmer until the flavors come together and the vegetables are very tender, about 20 to 30 minutes. Add water if needed to maintain your desired consistency. Stir in the cooked lentils until hot.
6. 6 If desired, pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the soup right in the cooking pot.

By hot_curry

Ingredients

• ✓ brown lentil
• water
• swiss chard
• potato
• lemon juice
• garlic
• salt
• olive oil

Instructions

1. 1 Bring water to a boil in a large pot. Cook lentils in boiling water until beginning to soften, 8 to 10 minutes. Add chard; continue cooking until wilted, about 5 minutes.
2. 2 Add potatoes to the pot; reduce heat to medium-low, cover, and cook until potatoes are completely cooked, about 12 minutes.
3. 3 Combine lemon juice, minced garlic, and salt in a bowl; add to the pot. Cook at a simmer for 5 minutes. Stir olive oil into soup. Increase heat to high; cook 1 to 2 minutes more.

By PatriciaS

Ingredients

• ✓ brown lentil
• olive oil
• onion
• carrot
• bay leaf
• vegetable broth
• buckwheat groat
• baby spinach
• olive oil

Instructions

1. 1 Soak lentils in a bowl of cold water for 1 hour. Drain and set aside.
2. 2 Heat 1 tablespoon olive oil in a Dutch oven or heavy-bottomed pot over medium heat. Add onion and carrot; cook until soft, 3 to 5 minutes. Add lentils and bay leaves; stir until coated with oil. Pour in 3 cups vegetable broth, stir, and bring to a boil. Cook at a slow boil for 10 minutes.
3. 3 Reduce heat to a simmer; add buckwheat groats. Simmer until lentils are soft but not mushy and buckwheat is cooked through, about 25 minutes. Add remaining 1 ½ cups broth if needed. Off heat, stir in spinach until wilted. Remove bay leaves.
4. 4 Drizzle each serving with ½ tablespoon extra-virgin olive oil.

By Buckwheat Queen

Ingredients

• ✓ brown lentil
• olive oil
• red onion
• carrot
• celery
• garlic
• vegetable broth
• green lentil
• white wine
• oregano
• thyme
• olive oil
• red wine vinegar
• mustard

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add 1 tablespoon oil and let heat for 1 minute. Stir in onion, carrots, and celery. Cook for 3 minutes. Add garlic and cook for 30 seconds. Cancel Saute function.
2. 2 Mix in broth, lentils, wine, oregano, and thyme; stir to combine. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 minutes for pressure to build.
3. 3 Meanwhile, whisk together olive oil, red wine vinegar, and Dijon mustard for the vinaigrette in a small bowl.
4. 4 Release pressure using the natural-release method according to manufacturer's instructions, 10 minutes. Remove the lid and stir in vinaigrette.

By Soup Loving Nicole

Ingredients

• ✓ brown lentil
• carrot
• olive oil
• onion
• garlic
• water
• cumin
• cayenne pepper
• curry powder
• brown rice

Instructions

1. 1 Fill a large pot with lightly salted water; add lentils and bring to a rolling boil. Cook until slightly tender, about 10 minutes. Add grated carrots; cook until slightly softened, about 10 minutes. Drain lentils and carrots.
2. 2 Heat olive oil in the same pot over medium heat; add onions and garlic. Cook and stir until onions wilt and become transparent, 5 to 7 minutes. Stir in lentils and carrots and reduce heat to medium-low. Add enough water to the pot to keep the lentil mixture from drying out.
3. 3 Sprinkle cumin, cayenne, curry powder, salt, and pepper over lentils; stir until heated through and fragrant, about 5 minutes. Serve over rice.

By Deena K Boyd

Ingredients

• ✓ brown lentil
• olive oil
• onion
• garlic
• spinach
• mint
• salt
• lemon juice

Instructions

1. 1 Heat oil in large pot over high heat. When oil is very hot, add onions and stir until onions begin to turn dark brown and caramelize, about 10 minutes. Put the lentils, garlic, frozen spinach, and mint into the pot. Pour in enough water so that it is about 2 inches deeper than the lentil mixture. Stir well to loosen browned bits of onion on the bottom of the pot.
2. 2 Bring to a boil; reduce heat to medium. Simmer, uncovered, until lentils are tender, about 20 minutes. If soup gets too thick, add a little more water. Salt to taste. Lower heat and stir in lemon juice.

By MissGleasonSanchezApostolides

Ingredients

• ✓ brown lentil
• apple
• carrot
• chive
• parsley
• olive oil
• cider vinegar
• dijon mustard
• salt
• black pepper

Instructions

1. 1 Place lentils in a saucepan. Add enough water to cover by 1 inch. Bring to boil. Reduce heat and simmer, uncovered, until lentils are tender but not mushy, 15 to 20 minutes. Drain.
2. 2 Combine lentils, apples, carrot, chives, and parsley in a bowl. Stir together olive oil, vinegar, mustard, salt, and pepper in a cup and pour over lentil mixture. Mix and serve.

By Marianne

Ingredients

• ✓ brown lentil
• water
• long grain rice
• elbow macaroni
• vegetable oil
• onion
• garlic
• tomato
• red pepper flakes
• salt
• pepper

Instructions

1. 1 Combine the lentils and water in a large saucepan. Bring to a boil, then simmer over medium heat for 25 minutes. Add the rice to the lentils, and continue to simmer for an additional 20 minutes, or until rice is tender.
2. 2 Fill a separate saucepan with lightly salted water and bring to a boil. Add the macaroni and cook until tender, about 8 minutes. Drain.
3. 3 Meanwhile, heat the vegetable oil in a large skillet over medium heat. Add onion and garlic; cook and stir until onion is lightly browned. Pour in the tomatoes and season with red pepper flakes, salt and pepper. Simmer over medium heat for 10 to 20 minutes.
4. 4 In a large serving dish, stir together the lentils, rice and macaroni. Mix in the tomato sauce until evenly coated.

By Liz York

Ingredients

• ✓ brown lentil
• water
• wheat nugget cereal
• barley nugget cereal
• walnut
• egg
• milk
• onion soup mix
• poultry seasoning
• bread crumb
• vegetable oil

Instructions

1. 1 Place water and lentils in a saucepan; bring to a boil. Cover, reduce heat to low, and simmer until tender, about 30 minutes. Drain.
2. 2 Combine cooked lentils, nutlike cereal nuggets, walnuts, eggs, milk, onion soup mix, and poultry seasoning in a large bowl; mix well using your hands. The mixture will be very thick. Set aside for 30 minutes, or refrigerate 8 hours to overnight.
3. 3 Place bread crumbs in a shallow bowl. Heat oil in a large skillet over medium heat. Form lentil mixture into balls using an ice cream scoop; drop into bread crumbs and coat while flattening into patties. Add patties to the skillet; cook until nicely browned, about 5 minutes per side, depending on thickness of the patties.

By SUSANNE C SWISHER

Ingredients

• ✓ brown lentil
• water
• olive oil
• onion
• long grain white rice
• texturized vegetable protein
• parsley flakes
• chicken bouillon granules
• curry powder
• cumin
• black pepper

Instructions

1. 1 Combine 3 cups water and lentils in a large saucepan; bring to a boil. Reduce heat to medium-low and simmer uncovered for 10 minutes.
2. 2 Meanwhile, heat olive oil in a skillet over medium heat. Cook and stir onion in hot oil until translucent, about 5 minutes. Set aside.
3. 3 Once lentils have simmered for 10 minutes, stir in remaining 2 1/2 cups water, cooked onion, rice, TVP, parsley, bouillon, curry powder, and cumin. Return to a boil over high heat, then remove from heat, cover, and let stand undisturbed for 20 minutes.
4. 4 Season with pepper and stir before serving.

By Lily9753

Ingredients

• ✓ brown lentil
• vegetable oil
• mustard seed
• carrot
• green bean
• water
• long grain white rice
• lemon juice
• salt
• chili powder

Instructions

1. 1 Heat the oil in a large saucepan over medium-high heat. Add the mustard seeds, and cook until they pop. Once the seeds have popped like popcorn, add the carrot and green beans. Sautee them for about 2 minutes, just to mingle the flavors.
2. 2 Pour in the water, and add the rice and lentils. Reduce the heat to low, cover, and simmer for 20 minutes, or until rice and lentils are tender. Stir in the lemon juice, and season with salt and chili powder. Let stand covered for 5 or 10 minutes before serving.

By MINIJOSH

Ingredients

• ✓ brown lentil
• brown rice
• wheat germ
• bread crumb
• egg
• onion
• thyme
• tomato
• hot sauce
• ketchup
• soy sauce
• mozzarella cheese

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C). Cook lentils and brown rice according to package directions.
2. 2 Mash cooked lentils in a large bowl; add wheat germ, bread crumbs, brown rice, eggs, onion, thyme, tomatoes, ketchup, soy sauce, and cheese. Pour into loaf pan.
3. 3 Bake in the preheated oven, covered, for 1 hour.

By Sara

Ingredients

• ✓ brown lentil
• garlic
• olive oil
• water
• grape tomato
• parsley
• green onion
• balsamic vinegar
• olive oil
• salt
• black pepper

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C).
2. 2 Peel outer skins from garlic bulbs and cut about 1/4 inch from the top of each bulb to expose cloves; place each bulb onto a piece of aluminum foil, drizzle each with about 1/2 teaspoon olive oil, and wrap garlic bulbs in the foil. Place wrapped bulbs into a baking dish.
3. 3 Bake garlic in the preheated oven until soft, about 30 minutes. Let bulbs cool.
4. 4 Place lentils into a 5-quart pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until lentils are tender but not mushy, about 15 minutes; stir occasionally. Drain lentils in a fine-mesh strainer and rinse with cold water to cool; drain again.
5. 5 Break garlic bulbs apart and squeeze cloves to release cooked garlic. Place garlic into a large salad bowl and add grape tomatoes, parsley, and green onions. Whisk balsamic vinegar with 1/4 cup olive oil, salt, and black pepper in a small bowl. Fold lentils into tomato mixture and pour dressing over salad; gently toss to coat. Keep refrigerated until serving time.

By Lindsay L

Ingredients

• ✓ brown lentil
• onion
• carrot
• cabbage
• vegetable oil
• onion soup mix
• cumin
• black pepper
• cinnamon
• allspice
• clove
• nutmeg
• salt
• lemon

Instructions

1. 1 Place lentils, onion, carrots and cabbage leaves in a pressure cooker and cover with 1 ½ inches of water and 4 tablespoons oil. Cook about 10 to 15 minutes and then cool until pressure reduces, then open.
2. 2 Puree soup with an immersion blender or food processor until smooth. Add cumin, black pepper, cinnamon, all spice, cloves and nutmeg. Transfer to a stock pot and return to heat. When soup is just beginning to boil, stir in onion soup mix. Simmer until thickened and then just before serving season to taste with lemon juice and salt.

By ALMA-LOU

Ingredients

• ✓ brown lentil
• orzo pasta
• olive oil
• red wine vinegar
• garlic
• kalamata olive
• feta cheese
• red onion
• mint
• dill
• salt
• pepper

Instructions

1. 1 Bring a large pot of lightly salted water to boil. Add pasta and cook until al dente, about 8 to 10 minutes; drain. Transfer pasta into a large bowl, and mix in 1 tablespoon olive oil; cover, and refrigerate until cool.
2. 2 Place lentils into a small saucepan, cover with water, and bring to a boil. Cover, and simmer over low heat until lentils are tender, about 15 to 20 minutes. Drain and set aside to cool.
3. 3 Combine the remaining olive oil, vinegar, and garlic in a small bowl.
4. 4 Remove pasta from refrigerator; add lentils, oil mixture, olives, feta cheese, red onion, mint, and dill; stir until thoroughly blended. Season to taste with salt and pepper. Cover and refrigerate for at least 2 hours.

By KAGRECO

Ingredients

• ✓ brown lentil
• olive oil
• onion
• garlic
• dry white wine
• chicken stock
• italian seasoning
• parsley
• garlic powder
• onion
• salt
• black pepper

Instructions

1. 1 Heat the olive oil in a large saucepan or Dutch oven over medium heat. Stir in the onions and garlic; cook until the onions soften, turn translucent, and begin to brown, about 10 minutes. Pour in the white wine, and bring to a boil over high heat. Reduce heat to medium, and simmer 10 minutes.
2. 2 Stir in the lentils, chicken stock, Italian seasoning, parsley, garlic powder, and dried onion. Bring to a simmer over high heat, then reduce heat to medium-low, cover, and simmer until the lentils are very tender, about 1 1/2 hours. Season to taste with salt and black pepper before serving.

By bonappetit