Type what you have

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
• 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
• 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
• 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
• 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
• 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
• 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
• vegetable broth
• pearl barley
• yeast extract spread
• carrot
• onion
• walnut
• potato
• flour
• water
• salt
• pepper

Instructions

1. 1 Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Combine 1 ¼ cups broth, lentils, barley, and yeast extract in a large saucepan over medium-low heat; simmer for 30 minutes.
3. 3 Meanwhile, combine remaining 3/4 cup broth, carrot, onion, and walnuts in a medium saucepan over medium heat; cook until tender, about 15 minutes.
4. 4 Meanwhile, place potatoes in a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender but still firm, about 15 minutes. Drain and mash.
5. 5 Combine flour and water in a small bowl; stir into carrot mixture and simmer until thickened. Combine carrot and lentil mixtures; season with salt and black pepper.
6. 6 Transfer carrot-lentil mixture to a 2-quart casserole dish; spoon mashed potatoes over top.
7. 7 Bake in the preheated oven until lightly browned on top, about 30 minutes.

By souliere

Ingredients

• ✓ lentil
• water
• wheat germ
• onion
• green pepper
• mozzarella cheese
• egg
• green chile pepper
• garlic
• salt
• black pepper
• vegetable oil

Instructions

1. 1 Pour enough water into a pot that will cover lentils and wheat germ; bring to a boil. Add lentils and wheat germ, reduce heat, and simmer until lentils are tender, adding more water if needed, 20 to 25 minutes. Remove pot from heat and cool slightly; mash lentil mixture until thick and lumpy.
2. 2 Transfer mashed lentil mixture to a bowl. Mix onion, green bell pepper, mozzarella cheese, egg, green chile pepper, garlic, salt, and pepper into lentil mixture until thoroughly mixed; shape into 8 patties.
3. 3 Heat about 2 tablespoons vegetable oil in a large skillet over high heat. Lower heat to medium-high and cook 4 patties in the hot oil until golden brown, about 3 minutes per side. Repeat with remaining oil and patties.

By MMEIST99

Ingredients

• ✓ lentil
• black bean
• water
• roux mix
• green bell pepper
• tomato soup
• pumpkin puree
• chili seasoning mix
• white sugar
• cinnamon
• nutmeg
• clove
• onion powder

Instructions

1. 1 Place black beans into a large bowl and cover with several inches cool water; let soak 8 hours to overnight.
2. 2 Drain and rinse beans thoroughly; place in a large pot. Cover with 1 inch of water; add lentils. Bring mixture to a boil; stir in roux mix until fully incorporated. Cover, reduce heat, and simmer until beans are tender, about 30 minutes.
3. 3 Place diced bell pepper in a microwave-safe bowl; cook in the microwave until slightly tender, 30 to 60 seconds. Stir bell pepper, tomato soup, pumpkin puree, chili seasoning mix, sugar, cinnamon, nutmeg, cloves, and onion powder into bean mixture. Cover and simmer until flavors have blended, about 15 minutes, stirring occasionally.

By delwinelder

Ingredients

• ✓ lentil
• ground beef
• carrot
• onion
• celery
• water
• salt
• black pepper
• beef bouillon cube
• tomato vegetable juice
• mushroom
• worcestershire sauce

Instructions

1. 1 Brown beef; break meat into small pieces while cooking. Drain.
2. 2 Place meat in a big pot with lid. Add lentils, vegetables, water, salt, pepper, bouillon, vegetable juice, mushrooms, and Worcestershire sauce. Cook on high until it boils. Reduce heat to low, and cover. Simmer for about 1 1/2 to 2 hours, or until lentils are tender. Stir occasionally.

By ILDeb

Ingredients

• ✓ lentil
• water
• salmon
• bacon
• red onion
• mozzarella
• cucumber
• balsamic vinegar
• olive oil
• garlic
• mustard
• salt
• black pepper

Instructions

1. 1 Put lentils in a small pot with enough water to just cover; cook on medium heat until tender, 10 to 15 minutes. Set lentils aside to cool.
2. 2 Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
3. 3 Cook salmon under the preheated broiler until the fish flakes easily with a fork, 5 to 7 minutes per side. Chop salmon and set aside to cool.
4. 4 Heat a small skillet over medium-high heat; cook bacon in skillet until crisp, 7 to 10 minutes. Chop bacon and set aside to cool.
5. 5 Mix cooled lentils, salmon, bacon, red onion, mozzarella, and cucumber together in a large bowl.
6. 6 Whisk balsamic vinegar, olive oil, garlic, mustard, salt, and pepper together in a small bowl; drizzle over the lentil mixture and stir gently to coat.

By iamalthea

Ingredients

• ✓ lentil
• vegetable broth
• button mushroom
• shiitake mushroom
• pearl barley
• onion flake
• garlic
• summer savory
• bay leaf
• basil
• black pepper
• salt

Instructions

1. 1 In a slow cooker, mix the broth, button mushrooms, shiitake mushrooms, barley, lentils, onion flakes, garlic, savory, bay leaves, basil, pepper, and salt.
2. 2 Cover, and cook 4 to 6 hours on High or 10 to 12 hours on Low. Remove bay leaves before serving.

By diggergirl

Ingredients

• ✓ lentil
• water
• beef bouillon
• white rice
• vegetable oil
• onion
• red bell pepper
• garlic
• cumin
• salt
• black pepper
• ground beef
• paprika

Instructions

1. 1 Place lentils in a bowl and cover with cold water. Soak for at least 4 hours.
2. 2 Drain lentils and put in a large pot with 5 cups water and bouillon cube; bring to a boil. Reduce heat to a simmer and cook for 15 minutes. Add rice and simmer until rice and lentils are tender, 15 to 20 minutes.
3. 3 Meanwhile, heat oil in a skillet over medium heat. Add onion, bell pepper, garlic, cumin, salt, and pepper; sauté until onion is golden brown and tender, 5 to 7 minutes. Add ground beef; cook and stir until browned and crumbly, 7 to 9 minutes. Add paprika and cook for 1 more minute.
4. 4 Add meat mixture to lentils and rice. Simmer over low heat for 5 to 10 minutes.

By katie_luvs2bake

Ingredients

• ✓ lentil
• olive oil
• onion
• vegetable broth
• kale
• swiss chard
• mustard green
• nutritional yeast
• garlic powder
• thyme
• black pepper
• salt

Instructions

1. 1 Heat olive oil in a large pot over medium heat. Cook and stir onion until soft, about 3 minutes. Pour in vegetable broth. Increase heat to high and bring broth to a boil. Add lentils. Reduce heat to medium and cook until soft, about 45 minutes.
2. 2 Stir kale, Swiss chard, and mustard greens into the broth; simmer until tender, 5 to 10 minutes. Stir in nutritional yeast, garlic powder, thyme, pepper, and salt. Let soup cool, about 10 minutes.
3. 3 Transfer soup to a blender; puree until smooth. Pour back into the pot and reheat, about 5 minutes.

By emilygrace

Ingredients

• ✓ lentil
• scallop
• olive oil
• paprika
• cayenne pepper
• salt
• black pepper
• garlic
• butter bean
• lemon
• italian seasoning
• arugula

Instructions

1. 1 Toss scallops, olive oil, paprika, cayenne pepper, salt, and black pepper together in a bowl until scallops are completely coated.
2. 2 Heat a nonstick skillet over high heat. Cook scallops in hot skillet until browned, about 3 minutes per side. Reduce heat to medium and transfer scallops to a bowl.
3. 3 Cook and stir garlic in the same skillet until fragrant, about 30 seconds. Add butter beans, lemon juice, and Italian seasoning; cook and stir until beans are slightly golden, 1 to 2 minutes. Stir cooked lentils and arugula into skillet; cook and stir until arugula begins to wilt, about 30 seconds.
4. 4 Pour any accumulated scallop juices from the bowl over arugula; stir scallops into lentil mixture and cook until heated through, about 1 minute. Season with salt and black pepper.

By John Mitzewich

Ingredients

• ✓ lentil
• olive oil
• chicken
• onion
• carrot
• garlic
• chicken broth
• salt
• tomato sauce
• rosemary
• basil
• lemon juice

Instructions

1. 1 Heat oil in a skillet over medium heat. Add chicken; cook until juices run clear, 5 minutes on each side. Transfer chicken to a plate; set aside.
2. 2 Add onion to the skillet; cook until tender, 5 minutes. Stir in carrot and garlic, then stir in broth and lentils; season with salt. Bring to a boil, cover, reduce heat to low, and simmer 20 minutes.
3. 3 Return chicken to skillet. Cover, and continue cooking 20 minutes more. If mixture becomes too dry, add a little water just to moisten.
4. 4 Stir in tomato sauce; season with rosemary and basil. Continue cooking until lentils tender, 10 minutes more. Stir in lemon juice. Serve warm.

By Lorraine Friberg

Ingredients

• ✓ lentil
• vegetable oil
• onion
• carrot
• celery
• kielbasa sausage
• chicken broth
• tomato
• garlic
• bay leaf
• salt
• pepper

Instructions

1. 1 Heat oil in a large stockpot over medium heat. Stir in the onion, carrots, and celery; cook and stir for 2 minutes. Add kielbasa, chicken broth, tomatoes, garlic, lentils, and bay leaves and bring to a boil. Reduce heat and simmer for 2 hours. Season to taste with salt and pepper.

By kris

Ingredients

• ✓ lentil
• sweet potato
• olive oil
• onion
• meatless ground beef substitute
• pea
• carrot
• vegetable broth
• tomato paste
• yeast extract
• salt
• black pepper
• almond milk

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
2. 2 Peel sweet potatoes and cut into 1-inch rounds. Place on the prepared baking sheet and brush with 1 to 2 teaspoons oil.
3. 3 Bake in the preheated oven until tender, 10 to 15 minutes.
4. 4 Meanwhile, heat 2 tablespoons olive oil in a large Dutch oven over medium heat. Stir in onion, then add the beef substitute, breaking it into crumbles as it cooks. Use a wooden spoon to break the beef substitute up further while sauteing and cook until onion is translucent, about 5 minutes.
5. 5 Add frozen peas and carrots, cooked lentils, vegetable broth, tomato paste, and yeast extract; mix until well combined and bring to a simmer. Simmer until thickened, about 5 more minutes, or until sweet potato topping is ready. Season with salt and pepper; it will be soupy.
6. 6 Remove sweet potatoes from the oven and transfer to a mixing bowl. Reduce oven temperature to 375 degrees F (190 degrees C).
7. 7 Mash sweet potatoes, and drizzle in remaining olive oil and almond milk. Whisk energetically with a fork, or use a stand mixer or hand mixer to fluff up the potatoes.
8. 8 Remove the Dutch oven from the stovetop and spread sweet potato mixture evenly over top.
9. 9 Bake uncovered in the preheated oven until bubbly and sweet potato topping has browned, about 35 minutes. Allow to cool slightly before serving.

By Buckwheat Queen

Ingredients

• ✓ lentil
• water
• salt
• cooking spray
• oat
• cheddar cheese
• onion
• tomato sauce
• egg
• garlic
• parsley
• basil
• black pepper

Instructions

1. 1 Combine water and salt in a saucepan and bring to a boil. Cover, reduce heat to low, and simmer until lentils are soft and water evaporates, about 30 minutes. Remove from heat.
2. 2 Meanwhile, preheat the oven to 350 degrees F (175 degrees C). Generously spray a loaf pan with cooking spray.
3. 3 Drain and partially mash lentils. Transfer to a bowl. Stir in oats, Cheddar cheese, and onion. Add tomato sauce, egg, garlic, parsley, basil, and pepper, and mix until well combined. Put mixture in the prepared loaf pan and smooth top with the back of a spoon.
4. 4 Bake in the preheated oven until top of loaf is dry, firm, and golden brown, 30 to 45 minutes. Remove from the oven and cool for 10 minutes on a wire rack. Run a sharp knife around the edges of the pan and invert onto a serving platter.

By MHawkins1116

Ingredients

• ✓ lentil
• olive oil
• onion
• garlic
• carrot
• celery
• tomato paste
• red pepper flakes
• cayenne pepper
• salt
• black pepper
• chicken stock

Instructions

1. 1 Heat olive oil in a large saucepan over medium heat; cook and stir onion and garlic until onion is translucent, about 5 minutes.
2. 2 Stir in carrot and celery; cook, stirring often, until vegetables are tender, about 8 more minutes.
3. 3 Stir in tomato paste, crushed red pepper, cayenne pepper, salt, and black pepper; mix in chicken stock and lentils.
4. 4 Bring soup to a boil and reduce heat to low; simmer until lentils are soft, about 20 minutes.

By Darcie Paule

Ingredients

• ✓ lentil
• vegetable broth
• olive oil
• turkey sausage
• onion
• celery
• garlic
• tomato
• turmeric
• cumin
• thyme
• red pepper flakes
• sea salt
• plain lowfat yogurt
• parsley

Instructions

1. 1 Bring lentils and vegetable broth to a boil in a large pot over high heat. Reduce the heat to medium and simmer for 10 minutes.
2. 2 Meanwhile, heat olive oil in a large skillet over medium-high heat. Add sausage, onion, celery, and garlic; cook and stir until sausage is crumbly and no longer pink, about 10 minutes. Stir in tomatoes, turmeric, cumin, thyme, and red pepper flakes; cook for 5 more minutes.
3. 3 Stir sausage mixture into simmering lentils. Continue to simmer until lentils are tender, 20 to 30 minutes. Season to taste with salt. Garnish each serving with a dollop of yogurt and a sprinkle of chopped parsley.

By GG

Ingredients

• ✓ lentil
• chicken thigh
• chicken breast
• carrot
• spinach
• tomato
• chicken broth
• herbes de provence
• fennel seed
• garlic
• salt
• pepper
• parsley

Instructions

1. 1 Place all ingredients in a large microwave-safe bowl. Stir to combine. Cover; microwave on high power about 25 minutes, or until chicken and vegetables are done. Add more broth if needed. Garnish with parsley.

By USA WEEKEND columnist Jean Carper

Ingredients

• ✓ lentil
• olive oil
• sweet onion
• carrot
• garlic
• mushroom
• chicken stock
• salt
• black pepper
• ginger
• turmeric
• power greens
• parsley

Instructions

1. 1 Heat oil in a medium saucepan over medium heat. Add onion, carrots, and garlic; cook and stir until onion is soft and translucent, about 5 minutes.
2. 2 Add mushrooms; cook and stir 5 minutes. Stir in chicken stock, salt, black pepper, ginger, and turmeric; bring to a boil and cook until carrots are tender, about 5 minutes.
3. 3 Stir in lentils and greens; cook until greens wilt, about 2 minutes. Sprinkle servings with parsley.

By catfinney

Ingredients

• ✓ lentil
• ham
• celery
• carrot
• onion
• garlic
• basil
• oregano
• thyme
• black pepper
• bay leaf
• chicken broth
• water
• tomato sauce

Instructions

1. 1 Gather all ingredients.
2. 2 Combine ham, lentils, celery, carrots, onion, and garlic in a 3 1/2-quart or larger slow cooker. Season with basil, oregano, thyme, pepper, and bay leaf.
3. 3 Stir in chicken broth, water, and tomato sauce.
4. 4 Cover and cook on Low for 11 hours. Discard bay leaf before serving.

By queendiva1

Ingredients

• ✓ lentil
• ground turkey
• tomato
• pumpkin puree
• pinto bean
• pearl onion
• green chile pepper
• garlic
• water
• brown sugar
• chili powder
• pumpkin pie spice
• onion powder
• salt
• black pepper

Instructions

1. 1 Cook turkey in a nonstick skillet over medium heat until browned, 5 to 8 minutes. Drain.
2. 2 Transfer turkey to a slow cooker. Add tomatoes, lentils, pumpkin puree, pinto beans, pearl onions, green chile peppers, and garlic. Stir in water, brown sugar, chili powder, pumpkin pie spice, onion powder, salt, and pepper.
3. 3 Cover and cook on Low until flavors combine, 6 to 10 hours.

By Annie Gladding