Type what you have

Ingredients

• ✓ lentil
• water
• cumin
• garlic powder
• salt
• white rice
• olive oil
• vegetable oil
• onion

Instructions

1. 1 Combine 2 cups water, lentils, cumin, garlic powder, and 1 teaspoon salt in a pot over medium heat; bring to a simmer. Reduce heat to low; cook until lentils begin to soften, 20 to 30 minutes.
2. 2 Stir rice, remaining 3/4 cup water, remaining 1 teaspoon salt, and olive oil into lentils. Cover pot; continue cooking until lentils and rice tender, about 40 minutes more.
3. 3 Heat vegetable oil in a skillet over medium heat. Add onions; cook and stir until browned, 7 to 10 minutes. Top rice and lentil mixture with onions; serve.

By Osiris Rodizer

Ingredients

• ✓ lentil
• white rice
• water
• salt
• water
• salt
• vegetable oil
• onion
• saffron
• water
• date
• raisin

Instructions

1. 1 Place rice in a bowl, and cover with water. Soak rice for about 3 hours, and drain off water. Bring rice, 1/2 teaspoon salt, and 4 cups water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is partially cooked, about 10 minutes. Drain liquid from rice, and set rice aside.
2. 2 Bring 2 more cups of water and a pinch of salt to a boil in a saucepan, and stir in lentils. Bring to a boil, and cook over medium heat until tender, 15 to 20 minutes. Remove from heat.
3. 3 Heat 2 tablespoons of vegetable oil in a large skillet over medium heat, and fry onions, frequently stirring, until golden brown, about 20 minutes. Set onions aside. Dissolve saffron in 1/3 cup of hot water, and set aside.
4. 4 In a large nonstick pot with deep sides, heat 2 tablespoons of vegetable oil until shimmering, and spoon in half of rice to cover the bottom of the pot. Top rice with lentils, and cover lentils with remaining rice. Reduce heat to low, cover the pot, and cook until rice is completely tender and there is a golden brown, crusty layer of rice on the bottom of the pot, about 20 minutes. Pour saffron water over rice and lentils, cover, and allow to cook until absorbed, about 10 more minutes.
5. 5 To serve, spoon polo into a serving dish, and peel off and place pieces of crusty rice layer on top of polo. Decorate polo with dates, raisins, and fried onions.

By xxxx

Ingredients

• ✓ lentil
• olive oil
• onion
• garlic
• carrot
• tomato paste
• chile pepper
• salt
• water
• salt
• black pepper
• greek yogurt

Instructions

1. 1 Heat oil in a large skillet over medium heat. Add onion; cook and stir until lightly browned, 5 to 10 minutes. Add garlic; cook and stir until fragrant, about 2 minutes. Stir in carrots, tomato paste, ground chile pepper, and sea salt; cook and stir until heated through, about 2 minutes. Remove skillet from heat.
2. 2 Meanwhile, combine water and lentils in a saucepan; bring to a boil. Cover saucepan, reduce heat to medium-low, and simmer for 30 minutes. Remove lid, increase heat to medium-high, and stir in carrot-onion mixture; cook until liquid is almost all evaporated, about 2 minutes more. Season with salt and black pepper. Cool to room temperature.
3. 3 Serve carrots and lentils with a spoonful of Greek yogurt.

By Ellen Janet Nestler

Ingredients

• ✓ lentil
• greek yogurt
• black pepper
• salt
• flour
• spinach
• linguine pasta
• mint
• cilantro
• parsley
• scallion
• vegetable stock
• turmeric
• garlic
• yellow onion
• mint
• red onion
• olive oil
• kidney bean
• chickpea

Instructions

1. 1 Place chickpeas and kidney beans into a large container; cover with several inches of cool water. Let stand 8 hours to overnight; drain.
2. 2 Heat 1 tablespoon olive oil in a skillet over medium heat. Add red onion; cook and stir until onion has softened and turned translucent, about 5 minutes. Reduce heat to low; continue cooking and stirring until onion is tender and golden brown, about 40 minutes more. Stir in dried mint; cook until onions become dark brown and crisp, about 15 minutes. Set aside for garnish.
3. 3 Heat remaining olive oil in a stock pot; stir in yellow onions. Cook and stir until onion has turned translucent, about 5 minutes. Add garlic and stir until fragrant, about 1 minute. Stir in chickpeas, kidney beans, and turmeric; toss to combine. Stir in vegetable stock; simmer soup for 1 hour.
4. 4 Stir scallions, parsley, cilantro, mint, and lentils into soup; simmer 30 minutes more. Break linguine into 3 sections, stir into soup, and cook at a low boil until noodles are soft, 8 to 10 minutes.
5. 5 Stir 1/2 of the spinach into the soup until wilted, about 1 minute. Stir in remaining spinach and simmer for 30 minutes, stirring occasionally.
6. 6 Stir flour with 3 tablespoons of the soup liquid together in a small bowl until smooth. Stir flour mixture back into soup. Continue to simmer soup over low heat, stirring frequently, until thickened, about 30 minutes.
7. 7 Serve soup with yogurt and fried red onions.

By AlliePeacock

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
• 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
• 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
• 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
• 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
• 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
• 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
• canola oil
• onion
• garlic
• taco seasoning
• chicken broth
• salsa
• taco shell

Instructions

1. 1 Heat oil in a skillet over medium heat. Add onion and garlic; cook and stir until tender, about 5 minutes. Add lentils and taco seasoning; cook and stir 1 minute.
2. 2 Add chicken broth; bring to a boil. Reduce heat to low, cover, and simmer until lentils are tender, 25 to 30 minutes.
3. 3 Uncover the skillet; cook until mixture is slightly thickened, 6 to 8 minutes. Mash lentils slightly; stir in salsa.
4. 4 Serve about 1/4 cup lentil mixture in each taco shell.

By MK!

Ingredients

• ✓ lentil
• onion
• garlic
• olive oil
• curry powder
• cumin
• turmeric
• vegetable stock
• tomato
• white rice
• corn
• elbow macaroni
• spaghetti squash

Instructions

1. 1 Place cut side of the squash down in a lightly oiled baking pan. Bake at 350 degrees F (175 degrees C) for 30 minutes, or until a sharp knife can be inserted with only a little resistance. Remove squash from oven, and set aside to cool enough to be easily handled. Shred squash with a fork.
2. 2 In a large soup pot, saute onions and garlic in olive oil. Add curry powder, cumin, and turmeric. When onions are transparent, add stock and lentils and bring to a boil. Reduce to simmer and add chopped tomatoes and juice.
3. 3 If using brown rice, add the rice 10 minutes after adding the lentils, if using white rice, add rice after 25 minutes along with the can of corn. (Add the can of corn at the same time you add rice, white or brown).
4. 4 After 35 minutes, add the macaroni and spaghetti squash. Simmer until rice and pasta are cooked.

By Sandy

Ingredients

• ✓ lentil
• coconut oil
• red onion
• onion
• cinnamon
• ginger
• garlic
• cumin
• tomato
• vegetable stock
• maple syrup
• sweet potato
• coconut milk
• nutritional yeast

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Heat coconut oil in a saucepan over medium-high heat. Add red onion, white onion, cinnamon, ginger, garlic, and 1 teaspoon cumin. Cook, stirring gently, until soft and tender, about 5 minutes. Add lentils, tomatoes, stock, and maple syrup. Bring to a boil; simmer filling until flavors are blended, 20 to 30 minutes.
3. 3 Place sweet potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until softened, about 20 minutes. Drain water; add coconut milk and remaining 1 teaspoon cumin to the sweet potatoes. Mash until smooth.
4. 4 Pour filling into a large baking dish; add the sweet potato mash on top and a sprinkle of nutritional yeast.
5. 5 Bake in the preheated oven until top is browned, about 20 minutes.

By MyNutriCounter

Ingredients

• ✓ lentil
• olive oil
• onion
• garlic
• quinoa
• mushroom
• vegetable broth
• swiss chard

Instructions

1. 1 Heat the oil in a large pot over medium heat. Stir in the onion and garlic, and saute 5 minutes, until onion is tender. Mix in quinoa, lentils, and mushrooms. Pour in the broth. Cover, and cook 20 minutes.
2. 2 Remove the pot from heat. Shred chard, and gently mix into the pot. Cover, and allow to sit 5 minutes, or until chard is wilted.

By ASTROPHE

Ingredients

• ✓ lentil
• chicken broth
• water
• butter
• onion
• garlic
• tomato
• salt
• balsamic vinegar

Instructions

1. 1 Combine lentils and chicken broth in a pot. Add just enough water to cover. Bring to a low simmer and cook until lentils are cooked, but not falling apart, about 25 minutes. Add water when necessary in order to keep lentils covered.
2. 2 Melt butter in a saucepan over medium heat and cook onion until translucent and slightly browned, about 5 minutes. Add garlic and saute for 30 seconds. Add lentils and their liquid to the saucepan. Gently fold in tomatoes. Season with salt, add in balsamic vinegar, and stir gently. Serve warm.

By sonicsarah

Ingredients

• ✓ lentil
• water
• corned beef brisket
• onion
• carrot
• celery
• garlic
• pickling spice
• brown sugar
• ginger
• mustard
• honey
• red chile sauce
• parsley

Instructions

1. 1 Tie pickling spice in a square of cheesecloth. In a large stew pot, combine water, brisket, whole vegetables, garlic, and pickling spices. Bring to a boil, reduce heat, and simmer for 3 hours.
2. 2 Place a cooking rack in a shallow baking dish or pan. Remove brisket from cooking liquid, and place fat side up on rack. Reserve cooking liquid. Mix together brown sugar, ginger, mustard, and honey. Spoon glaze over meat.
3. 3 Bake, uncovered, in a preheated oven at 350 degrees F (175 degrees C) for 30 to 40 minutes.
4. 4 Meanwhile, prepare the lentils. In a medium saucepan, combine 3 cups cooking liquid from the brisket, and chili sauce. Bring to a boil. Add lentils, return to a boil, and reduce heat to simmer. Continue cooking for 30 to 40 minutes, or until lentils are tender. Sprinkle with parsley, and serve with brisket.

By Karena

Ingredients

• ✓ lentil
• water
• tomato
• onion
• celery
• curry powder
• garlic
• salt
• black pepper

Instructions

1. 1 Combine lentils and water, bring to a boil.
2. 2 Lower heat to simmer, add tomatoes, onion, and celery. Cover and let simmer 45 minutes. Check every 15 minutes to stir, and add water if necessary. Add spices last 15 minutes to taste. Taste and re-spice if necessary before serving.

By Robin Oswald

Ingredients

• ✓ lentil
• potato
• tomato
• onion
• garlic
• polish sausage
• salt
• pepper

Instructions

1. 1 Place the potatoes, tomatoes, onion, garlic, and sausage in a large pot with enough water to cover. Bring to a boil, and cook 15 minutes.
2. 2 Stir lentils into the pot. Add more water if necessary to just cover all ingredients. Season with salt and pepper. Bring to a boil. Reduce heat to medium-low, and continue cooking 20 minutes, stirring occasionally, until lentils are tender.

By Michele

Ingredients

• ✓ lentil
• olive oil
• lamb shoulder arm chop
• salt
• black pepper
• onion
• garlic
• chicken broth
• tomato
• carrot
• thyme
• sage
• basil
• spinach
• lemon
• ricotta salata cheese

Instructions

1. 1 Heat oil in a heavy pot over medium-high heat. Add the lamb cubes and bones and brown on all sides, about 3 minutes. Sprinkle with salt and pepper. Add onion and garlic and continue cooking about 2 minutes, stirring frequently.
2. 2 Stir in the lentils, 2 cups of the chicken broth, tomatoes, carrots and the thyme, sage and basil. Bring to a boil, reduce the heat to low and simmer, covered, until the lentils are tender but not quite done, stirring occasionally. Depending on the type and freshness of the lentils, this will take from 15 to 30 minutes. If the stew seems dry, add more broth (up to one cup additional). Discard the lamb bones.
3. 3 Add the spinach and cook 5 minutes more. Stir in the lemon zest and juice. Garnish individual servings with some of the crumbled cheese.

By carina

Ingredients

• ✓ lentil
• water
• tomato
• carrot
• green bell pepper
• mushroom
• onion
• celery
• parsley
• garlic
• cheddar cheese

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Spread lentils into a shallow 2-quart baking dish. Pour water over lentils, then add tomatoes, carrots, bell pepper, mushrooms, onion, celery, parsley, and garlic. Mix gently to combine. Cover the dish with aluminum foil.
3. 3 Bake in the preheated oven until lentils are tender, 1 1/2 to 2 hours. Remove aluminum foil and sprinkle Cheddar cheese over casserole. Continue to bake until cheese is melted, about 5 minutes more.

By Shane

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
• cumin
• sage
• chicken bouillon granules
• peanut butter
• tomato
• spinach
• carrot
• water
• chicken breast
• chile oil
• rice vinegar
• red pepper flake
• tahini
• oyster sauce
• peanut
• soy bean

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a baking sheet lightly with oil; spread soy beans on top.
2. 2 Bake in the preheated oven until slightly browned, about 20 minutes.
3. 3 Combine soy beans, peanuts, oyster sauce, tahini, and red pepper flakes in a food processor or blender. Blend into a fine paste. Place the paste in a container and add vinegar. Stir together. Cover and let stand until flavors meld, about 2 1/2 hours.
4. 4 Heat chile oil in a large skillet over medium heat. Cook and stir chicken until nicely browned, 8 to 10 minutes.
5. 5 Combine chicken and homemade miso in a large pot. Add water, lentils, carrots, spinach, and tomatoes. Bring to a boil. Reduce heat to low and stir in peanut butter, chicken bouillon, sage, and cumin. Cover and simmer for about 1 hour.

By Amergin

Ingredients

• ✓ lentil
• cooking spray
• zucchini
• onion
• tomato
• mushroom
• garlic powder
• vegan cheddar cheese
• salt
• black pepper

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease a loaf pan with cooking spray.
2. 2 Layer 1/2 of the zucchini in the bottom of the prepared pan, followed by 1/2 of the onion, 1/2 of the tomatoes, and all of the mushrooms. Sprinkle garlic powder over top, followed by 1/2 of the vegan cheese. Add remaining onions in a layer and spread all lentils over top. Finish layers with remaining zucchini, tomatoes, and cheese.
3. 3 Bake, uncovered, in the preheated oven until veggies are tender and cheese is melted or crisp, depending on what type you use, 30 to 40 minutes. Let stand for about 15 minutes before serving.

By Tuey

Ingredients

• ✓ lentil
• water
• bulgur
• salt
• olive oil
• onion
• garlic
• tomato
• red bell pepper
• balsamic vinegar
• olive oil

Instructions

1. 1 Bring water and lentils to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until lentils are almost tender, about 15 minutes; add bulgur and salt. Cover saucepan and remove from heat; set aside until bulgur is tender and water is absorbed, about 20 minutes.
2. 2 Heat 1 teaspoon olive oil in a skillet over medium heat; cook and stir onion and garlic until until tender and fragrant, 5 to 10 minutes. Add tomatoes and red bell pepper; cook and stir until red bell pepper is tender, 5 to 10 minutes.
3. 3 Combine bulgur-lentil mixture and vegetable mixture in a bowl; add balsamic vinegar and 2 tablespoons olive oil and toss to coat.

By CRUNCHM

Ingredients

• ✓ lentil
• cilantro
• pea
• green bean
• celery
• carrot
• butternut squash
• cayenne pepper
• salt
• cinnamon
• coriander
• cumin
• bay leaf
• fenugreek leaf
• garlic
• onion
• olive oil
• chicken flavoring
• tomato bouillon
• water

Instructions

1. 1 Stir hot water and tomato bouillon cubes together in a bowl until dissolved.
2. 2 Heat oil in a Dutch oven over medium heat. Add onion; cook and stir until starting to soften, about 3 minutes. Stir in garlic, fenugreek leaves, bay leaf, cumin, coriander, cinnamon, salt, and cayenne pepper; cook until fragrant, about 1 minute.
3. 3 Stir in lentils, butternut squash, carrot, celery. Add tomato bouillon and bring to a boil. Reduce the heat to low, cover, and simmer, stirring occasionally, until lentils have softened, about 45 minutes.
4. 4 Add green beans and peas; cook until tender, about 5 minutes. Garnish with fresh cilantro.

By Kim's Cooking Now