Type what you have

Ingredients

• ✓ lentil
• vegetable broth
• stewed tomato
• sweet potato
• onion
• garlic
• bay leaf
• curry powder
• cumin seed
• kosher salt
• cream

Instructions

1. 1 Combine broth and lentils in a large pot over medium-high heat; bring to a boil.
2. 2 Stir in stewed tomatoes, sweet potato, onion, garlic, and bay leaves. Return to a boil, then reduce heat and simmer for 35 minutes. Stir in curry powder, cumin seeds, and salt. Simmer until lentils are soft, about 15 minutes.
3. 3 Taste to adjust spices. Stir in cream and serve.

By fioremarie

Ingredients

• ✓ lentil
• vegetable oil
• onion
• garlic
• water
• spinach
• salt
• cumin
• black pepper
• garlic

Instructions

1. 1 Heat oil in a heavy pan over medium heat. Saute onion for 10 minutes or so, until it begins to turn golden. Add minced garlic and saute for another minute or so.
2. 2 Add lentils and water to the saucepan. Bring mixture to a boil. Cover, lower heat, and simmer about 35 minutes, until lentils are soft ( this may take less time, depending on your water and the lentils).
3. 3 Meanwhile cook the spinach in microwave according to package directions. Add spinach, salt and cumin to the saucepan. Cover and simmer until all is heated, about ten minutes. Grind in plenty of pepper and press in extra garlic to taste.

By A W Hayes

Ingredients

• ✓ lentil
• olive oil
• onion
• garlic
• garam masala
• turmeric
• red pepper flake
• vegetable broth
• sweet potato
• spinach
• salt

Instructions

1. 1 Heat olive oil in a large pot over medium heat. Cook and stir onion and garlic in hot oil until fragrant, 2 to 4 minutes. Cook and stir garam masala. turmeric, and red pepper flakes into onion mixture until coated, about 2 more minutes.
2. 2 Stir broth and lentils into onion mixture; bring to a boil, reduce heat to low, cover, and cook until lentils are softened but firm to the bite, about 15 minutes.
3. 3 Stir in sweet potatoes; bring to a boil, reduce heat to low, cover, and simmer until sweet potatoes are tender and lentils are fully cooked, about 10 minutes. Add spinach; cook until wilted, 3 to 5 minutes. Season with salt.

By Queen Bee

Ingredients

• ✓ lentil
• olive oil
• onion
• curry powder
• garlic
• cumin
• cayenne pepper
• tomato
• chickpea
• kidney bean
• raisin
• salt
• pepper

Instructions

1. 1 Heat oil in a large pot over medium heat. Add onion; cook until tender. Add lentils, curry powder, garlic, cumin, and cayenne pepper; cook, stirring constantly, about 2 minutes.
2. 2 Stir in tomatoes, garbanzo beans, kidney beans, and raisins; season with salt and black pepper. Reduce heat to low; simmer, stirring occasionally, for at least 1 hour.

By Michelle

Ingredients

• ✓ lentil
• carrot
• parsnip
• sweet potato
• turnip
• shallot
• vegetable oil
• garlic
• salt
• pepper
• zucchini
• cherry tomato
• tandoori sauce
• quinoa
• mint

Instructions

1. 1 Preheat oven to 400 degrees F (204 degrees C). Toss root vegetables with shallots, oil, garlic, salt, and pepper. Place in a 9x9-inch baking dish.
2. 2 Roast, turning occasionally, for 25 to 30 minutes or until vegetables are lightly golden and tender crisp. Stir in zucchini and scatter cherry tomatoes over top; roast for 12 to 15 minutes or until all vegetables are tender.
3. 3 Stir in lentils, Patak's Tandoori Sauce, and quinoa. Cover tightly with foil. Cook, covered, stirring occasionally, for 10 to 15 minutes or until mixture has simmered and heated through.
4. 4 Garnish with mint.

By Patak's Canada

Ingredients

• ✓ lentil
• vegetable broth
• coconut oil
• yellow onion
• garam masala
• garlic
• tomato
• ginger root
• turmeric
• salt
• sweet potato
• cayenne pepper
• coconut milk
• basmati rice
• cilantro

Instructions

1. 1 Bring 3 cups of vegetable broth to a simmer in a medium saucepan.
2. 2 Meanwhile, heat coconut oil in a large pot over medium-high heat until hot. Add onion and saute until soft and translucent, about 5 minutes. Stir in tikka masala seasoning and cook for 1 minute. Add garlic and cook until fragrant, without burning the garlic, about 1 minute. Add tomatoes, ginger, turmeric, and salt. Cook and stir for 5 minutes.
3. 3 Mix in lentils, sweet potato, cayenne pepper, and hot vegetable broth; bring to a boil over medium-high heat. Reduce heat, cover, and simmer, stirring occasionally to prevent sticking, until lentils and sweet potato are cooked through, about 40 minutes.
4. 4 Add coconut milk and stir to combine. Bring to a simmer. Remove from heat and serve over rice garnished with cilantro.

By VegHead

Ingredients

• ✓ lentil
• kidney bean
• water
• water
• salt
• vegetable oil
• cumin seed
• cardamom pod
• cinnamon stick
• bay leaf
• clove
• ginger
• garlic
• turmeric
• cayenne pepper
• tomato puree
• chili powder
• coriander
• butter
• fenugreek leaf
• cream

Instructions

1. 1 Place lentils and kidney beans in a large bowl; cover with plenty of water. Soak for at least 2 hours or overnight. Drain.
2. 2 Cook lentils, kidney beans, 5 cups water, and salt in a pot over medium heat until tender, stirring occasionally, about 1 hour. Remove from heat and set aside. Keep the lentils, kidney beans, and any excess cooking water in the pot.
3. 3 Heat vegetable oil in a saucepan over medium-high heat. Cook cumin seeds in the hot oil until they begin to pop, 1 to 2 minutes. Add cardamom pods, cinnamon stick, bay leaves, and cloves; cook until bay leaves turn brown, about 1 minute. Reduce heat to medium-low; add ginger paste, garlic paste, turmeric, and cayenne pepper. Stir to coat.
4. 4 Stir tomato puree into spice mixture; cook over medium heat until slightly reduced, about 5 minutes. Add chili powder, coriander, and butter; cook and stir until butter is melted.
5. 5 Stir lentils, kidney beans and any leftover cooking water into tomato mixture; bring to a boil, reduce heat to low. Stir fenugreek into lentil mixture. Cover saucepan and simmer until heated through, stirring occasionally, about 45 minutes. Add cream and cook until heated through, 2 to 4 minutes.

By SOGOLONDJATA

Ingredients

• ✓ lentil
• water
• spinach
• bay leaf
• cayenne pepper
• clove
• cinnamon
• turmeric
• cinnamon
• ginger
• chili powder
• cumin
• salt
• coriander
• garlic
• water
• chicken broth
• garlic
• onion
• vegetable oil

Instructions

1. 1 Heat oil in a heavy pan over medium heat. Cook and stir onion in the hot oil until beginning to turn golden brown, about 10 minutes. Add minced garlic to onion; cook and stir until fragrant, about 1 minute more.
2. 2 Mix chicken broth, lentils, 1/2 cup water, crushed garlic, coriander, salt, cumin, chili powder, ginger, cinnamon, turmeric, cinnamon, cloves, cayenne pepper, and bay leaf into onion mixture; bring to a boil. Cover pan, lower heat to medium-low, and simmer until lentils are soft, about 35 minutes.
3. 3 Place spinach in a microwave-safe bowl and add 1/4 cup water; heat in microwave for 5 minutes. Stir spinach and continue cooking in microwave until heated through, about 5 minutes more. Let spinach cool, about 5 minutes; drain water and squeeze excess water from spinach.
4. 4 Mix spinach into lentils; cover pan and simmer until heated through, about 10 minutes.

By artyjeep

Ingredients

• ✓ lentil
• water
• cream of coconut
• curry paste
• salt

Instructions

1. 1 Rinse lentils and place in a saucepan with the water. Bring to a boil, then cover, and simmer over low heat for 15 minutes. Stir in the curry paste, coconut cream and season with salt to taste. Return to a simmer, and cook for an additional 10 to 15 minutes, until tender.

By MELANIESAYSHI

Ingredients

• ✓ lentil
• water
• wild rice
• vegetable broth
• mixed vegetable
• milk
• american cheese

Instructions

1. 1 Rinse and sort lentils, discarding any debris or blemished lentils.
2. 2 Combine lentils and water in a medium saucepan. Bring to a boil; cover, reduce heat to low and simmer for 5 minutes. Let stand for 1 hour, covered. Drain and rinse lentils.
3. 3 Using a medium saucepan cook rice according to package directions.
4. 4 In a medium stock pot add lentils, cooked rice, vegetable broth, frozen mixed vegetables, milk and American cheese. Bring to a boil; reduce heat to low and simmer, uncovered for 20 minutes. Garnish as desired.

By CORWYNN DARKHOLME

Ingredients

• ✓ lentil
• turkey sausage
• onion
• green bell pepper
• rice
• chicken broth

Instructions

1. 1 In a large saucepan over medium heat, brown the sausage until no pink shows. Stir in the onion and green pepper, and saute until the onions are tender. Stir in the lentils, rice and chicken broth. Reduce heat, cover, and simmer for 40 to 60 minutes.

By jill

Ingredients

• ✓ lentil
• vegetable oil
• onion
• tomato
• chili seasoning mix
• goat cheese
• feta cheese

Instructions

1. 1 Heat oil in large skillet on medium heat. Add onion; cook and stir 2 to 3 minutes or until translucent.
2. 2 Stir in lentils, tomatoes and Seasoning Mix. Bring to boil. Reduce heat; cover and simmer 10 minutes, stirring occasionally.
3. 3 Spoon into serving bowl. Sprinkle with cheese.

By McCormick Spice

Ingredients

• ✓ lentil
• water
• potato
• red bell pepper
• onion
• garlic
• salt
• black pepper
• cilantro
• green onion

Instructions

1. 1 Combine water and lentils in a saucepan over medium heat; bring to a boil and cook for about 20 minutes.
2. 2 Stir potato, red bell pepper, onion, garlic, salt, and pepper into lentils; continue cooking until potato and lentils are tender and cooked through, about 15 minutes more. Garnish with cilantro and green onion to serve.

By diaznanc

Ingredients

• ✓ lentil
• water
• bay leaf
• onion
• bacon
• garlic powder

Instructions

1. 1 Rinse lentils well under cold running water. Drain and transfer to a slow cooker. Pour in water until water level is twice as high as lentils. Add bay leaf and set slow cooker to High.
2. 2 Meanwhile, heat onion and bacon in a skillet over medium heat. Cook until bacon is crispy, 5 to 10 minutes. Season with garlic powder and transfer bacon-onion mixture to the slow cooker.
3. 3 Cook on High until lentils are tender, about 5 hours.

By Jen Vanleeuwen

Ingredients

• ✓ lentil
• water
• carrot
• onion
• jalapeno pepper
• garlic
• panko bread crumb
• egg
• olive oil
• salt
• italian seasoning

Instructions

1. 1 Combine water and lentils in a saucepan; bring to a boil. Reduce heat, cover saucepan, and simmer for 15 minutes. Add carrots, onion, jalapeno pepper, and garlic to lentils; cook until lentils are tender, about 15 minutes more. Remove saucepan from heat and slightly cool lentil mixture.
2. 2 Preheat oven to 400 degrees F (200 degrees C). Grease an oven-proof wire rack.
3. 3 Mix bread crumbs, eggs, olive oil, salt, and Italian seasoning in a bowl; add lentil mixture and stir until well combined. Form mixture into 6 to 8 patties and place on the prepared wire rack; refrigerate for 15 minutes.
4. 4 Place wire rack with patties onto a baking sheet.
5. 5 Bake in the preheated oven until burgers are firm, about 20 minutes.

By kelly4545

Ingredients

• ✓ lentil
• water
• mozzarella cheese
• prosciutto
• basil
• balsamic vinaigrette dressing

Instructions

1. 1 Bring water to a boil in a saucepan; add lentils. Cover and simmer until lentils are tender, about 35 minutes. Drain and and cool to room temperature.
2. 2 Divide lentils among 4 salad plates; layer with mozzarella cheese slices, prosciutto, and fresh basil. Drizzle balsamic vinaigrette over each salad.

By schmerna

Ingredients

• ✓ lentil
• active dry yeast
• water
• olive oil
• salt
• honey
• whole wheat flour
• barley flour
• soy flour
• millet flour
• rye flour

Instructions

1. 1 Place lentils in a small saucepan, cover with water and cook until soft. Drain and set aside to cool. In a small bowl, dissolve yeast in 1/2 cup warm water. Let stand until creamy, about 10 minutes.
2. 2 Place the cooled lentils in a bowl and mash. Mix in olive oil, honey, salt and remaining 4 1/2 cups warm water. In a large bowl, mix together whole wheat flour, barley flour, soy flour, millet flour and rye flour.
3. 3 Stir the yeast mixture into the lentil mixture. Beat in 2 cups of the flour mixture. Stir in the remaining flour mixture, 1 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
4. 4 Deflate the dough and turn it out onto a lightly floured surface. Briefly knead the dough and divide into four equal pieces and form into loaves. Place the loaves into four lightly greased 9x5 inch loaf pans. Cover the loaves with a damp cloth and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 375 degrees F (190 degrees C).
5. 5 Bake in preheated oven for about 1 hour, or until bottom of a loaf sounds hollow when tapped.

By MARBALET

Ingredients

• ✓ lentil
• chicken broth
• onion
• tomato paste
• garlic
• cumin

Instructions

1. 1 Bring chicken broth, lentils, onion, tomato paste, garlic, and cumin to a boil in a large saucepan over medium heat. Reduce the heat, cover, and simmer until lentils are soft, 30 to 45 minutes.

By Molly

Ingredients

• ✓ lentil
• beef bouillon granules
• onion
• split pea
• macaroni
• barley
• long-grain white rice
• pasta

Instructions

1. 1 Use a canning funnel or any funnel that has about a 2-inch neck. This will make it easier to fill the jar with the ingredients. Be sure to use a wide-mouth, 1-quart canning jar.
2. 2 Layer ingredients in the order given: bouillon, onion flakes, split peas, small shape pasta, barley, lentils, rice, and enough tricolor spiral pasta to fill jar.
3. 3 Attach tag with cooking instructions: In large kettle, brown 1 pound ground beef or stew beef cut into bite-size pieces in a little olive oil. Remove tricolor pasta from top of jar and reserve. Add the rest of the jar contents to the kettle with 12 cups water. Let come to a boil and simmer 45 minutes. Add tricolor pasta and simmer 15 minutes more. Serve with your favorite bread or rolls and a tossed salad.

By Star Pooley

Ingredients

• ✓ lentil
• olive oil
• cayenne pepper
• salt
• black pepper
• parsley

Instructions

1. 1 Heat oil in a skillet over medium heat. Pour in lentils; cook and stir constantly until plump and coated with oil, about 5 minutes. Stir in cayenne pepper, salt, and pepper until lentils are brown around the edges, 5 to 7 minutes. Mix in parsley; remove popped lentils from pan and serve.

By Megan Olson

Ingredients

• ✓ lentil
• water
• chicken bouillon granules
• ham bone
• celery
• carrot
• green bell pepper
• onion
• marjoram
• bay leaf

Instructions

1. 1 Bring water and chicken bouillon granules to a boil in a stock pot; stir to dissolve bouillon. Place ham bone in boiling broth, reduce heat to medium-low, and stir in lentils. Simmer until lentils begin to soften, about 10 minutes.
2. 2 Stir celery, carrots, green bell pepper, onion, marjoram, and bay leaf into broth and simmer until lentils and vegetables are tender, 10 to 20 minutes.
3. 3 Turn off heat and remove ham bone from soup. Cut ham from bone and cube meat. Return meat to soup and discard bone.

By soupysales

Ingredients

• ✓ lentil
• olive oil
• onion
• mushroom
• zucchini
• garlic
• water
• tomato sauce
• tomato paste
• white sugar
• water

Instructions

1. 1 In a large saucepan, heat oil over medium heat. Add onions, mushrooms, zucchini, and garlic. Cook and stir until tender, about 5 minutes.
2. 2 Add lentils and 3 cups water to vegetables. Bring to a rolling boil, stirring occasionally. Reduce heat to low, cover, and cook 45 to 60 minutes.
3. 3 Stir in tomato sauce, tomato paste, sugar, and 1/2 cup water. Bring to a boil. Reduce heat, cover, and simmer for 20 minutes. If necessary, add more water to keep the sauce from sticking. Be careful not to dilute; the sauce should be quite thick.

By Jill

Ingredients

• ✓ lentil
• water
• ham
• tomato
• onion
• carrot
• celery
• garlic
• black pepper
• salt
• thyme
• bay leaf

Instructions

1. 1 Combine water, ham, tomatoes, lentils, onion, carrots, celery, garlic, pepper, salt, thyme, and bay leaf in a slow cooker.
2. 2 Cover and cook on Low until lentils and vegetables are as soft as you like, 6 to 8 hours. Remove bay leaf before serving.

By CPolencheck

Ingredients

• ✓ lentil
• barley
• split pea
• white rice
• onion
• parsley
• salt
• lemon pepper
• beef bouillon granules
• alphabet pasta
• macaroni

Instructions

1. 1 In a wide mouth 1 quart jar, layer the barley, peas, rice and lentils. Then layer around the edges the onion, parsley, salt, lemon pepper, bouillon and the alphabet pasta. Fill the rest of the jar with the twist macaroni.
2. 2 Seal and attach a gift card. The gift card should read: Add contents of jar to 3 quarts of water, 2 stalks of chopped celery, 2 sliced carrots, 1 cup of shredded cabbage (optional) and 2 cups diced tomatoes. Over medium low heat, cover and simmer about 1 hour, or until vegetables are tender.

By Patti Walsh

Ingredients

• ✓ lentil
• water
• tomato
• onion
• garlic
• salt
• pepper
• marjoram
• sage
• thyme
• bay leaf
• carrot
• celery
• green bell pepper
• cheddar cheese

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Mix water, lentils, stewed tomatoes, onions, garlic, salt, pepper, marjoram, sage, thyme, and bay leaf together in a 3-quart casserole dish.
3. 3 Bake, uncovered, in the preheated oven for 30 minutes.
4. 4 Stir in carrots and celery; cover and continue to bake until lentils and vegetables are tender, about 40 minutes.
5. 5 Stir in bell pepper, then sprinkle Cheddar over top. Bake, uncovered, until cheese has melted, about 5 more minutes. Remove bay leaf before serving.

By Tiffany

Ingredients

• ✓ lentil
• vegetable broth
• salt
• bay leaf
• olive oil
• red onion
• thyme
• oregano
• salt
• black pepper
• vegan sausage
• kale
• rotini pasta
• nutritional yeast

Instructions

1. 1 Bring the vegetable broth, lentils, 1/2 teaspoon of salt, and bay leaf to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and cook until the lentils are tender, about 20 minutes. Add additional broth if needed to keep the lentils moist. Discard the bay leaf once done.
2. 2 As the lentils simmer, heat the olive oil in a skillet over medium-high heat. Stir in the onion, thyme, oregano, 1/2 teaspoon of salt, and pepper. Cook and stir for 1 minute, then add the sausage. Reduce the heat to medium-low, and cook until the onion has softened, about 10 minutes.
3. 3 Meanwhile, bring a large pot of lightly salted water to a boil over high heat. Add the kale and rotini pasta. Cook until the rotini is al dente, about 8 minutes. Remove some of the cooking water, and set aside. Drain the pasta, then return to the pot, and stir in the lentils, and onion mixture. Use the reserved cooking liquid to adjust the moistness of the dish to your liking. Sprinkle with nutritional yeast to serve.

By girlandagun

Ingredients

• ✓ lentil
• water
• chicken bouillon
• olive oil
• onion
• walnut
• salt
• pepper

Instructions

1. 1 Place water, lentils, and bouillon cubes in a pot; cover and simmer over medium heat until tender, about 30 minutes. Drain well.
2. 2 Heat oil in a skillet over medium heat; add onion and sauté until soft and translucent.
3. 3 Blend cooked lentils, onions, and walnuts in a food processor until it reaches the desired consistency for pâté. Season to taste with salt and pepper. Chill before serving.

By marcia

Ingredients

• ✓ lentil
• water
• kidney bean
• corn
• tomato
• black bean
• tomato paste
• white sugar
• chili powder
• cumin
• paprika
• olive oil
• onion
• garlic

Instructions

1. 1 Stir water, kidney beans, corn, crushed tomatoes, lentils, black beans, tomato paste, sugar, chili powder, cumin, and paprika together in a slow cooker.
2. 2 Cook on High for 6 hours.
3. 3 Heat olive oil in a large skillet over medium heat. Cook and stir onions and garlic in hot oil until the onion is translucent, about 5 minutes. Stir into the chili.
4. 4 Continue cooking chili on Low until the beans are completely tender, 4 to 6 hours more.

By Daisysmuse

Ingredients

• ✓ lentil
• water
• onion
• kielbasa
• polish sausage
• cumin
• salt
• pepper

Instructions

1. 1 Combine water, lentils and onion in a saucepan over medium heat. Bring to a boil, and cook for about 15 minutes. Add sliced sausage, and season with cumin, salt and pepper. Simmer until lentils are tender, about 5 to 10 more minutes.

By your mom

Ingredients

• ✓ lentil
• water
• olive oil
• green bell pepper
• onion
• tomato
• salt
• pepper

Instructions

1. 1 Bring water to a boil in a pot and stir in lentils. Reduce the heat and simmer 20 minutes; drain.
2. 2 Heat olive oil in a large skillet over medium heat. Add bell pepper and onion and cook, stirring, until tender. Mix in tomatoes and season with salt and pepper. Stir in lentils, reduce the heat, and simmer until lentils are tender, 25 to 30 minutes.

By Mary Hansen Smith