Type what you have

Ingredients

• ✓ red lentil
• vegetable stock
• parsley
• mint
• green onion
• tomato
• olive oil
• lemon
• salt

Instructions

1. 1 Bring vegetable stock to a boil in a saucepan and add drained lentils. Stir and reduce to a simmer. Simmer uncovered, for 7 to 8 minutes. Lentils will be slightly undercooked. Drain, and allow to cool, about 30 minutes.
2. 2 Place cooled lentils in a large mixing bowl and add minced fresh parsley and mint. Add white parts of the green onions, reserving the chopped greens for the garnish. Add tomatoes.
3. 3 Combine extra-virgin olive oil and zest and juice of a lemon in a small bowl. Stir to combine, then pour over the salad and toss. Cover and refrigerate for at least 30 minutes, before serving.
4. 4 Before serving, taste and add salt, if desired. Garnish with reserved chopped green tops of green onions.

By Bibi

Ingredients

• ✓ red lentil
• yellow split pea
• onion
• carrot
• garlic
• cumin
• chicken broth
• salt
• black pepper
• lemon juice

Instructions

1. 1 Place the lentils, split peas, onion, carrots, garlic, and cumin into a pressure cooker, and stir in the chicken broth. Seal the cooker, bring to pressure over medium heat, and reduce heat to keep the pressure stable; cook under pressure for 30 minutes. Remove from heat, and allow pressure to subside. When the cooker is at normal pressure, remove the cover, season with salt and pepper and stir in lemon juice to serve.

By BELEDONA

Ingredients

• ✓ red lentil
• olive oil
• garlic
• tofu
• tomato puree
• cilantro
• vegetable broth
• almond milk
• salt
• black pepper

Instructions

1. 1 Heat olive oil in a pressure cooker over medium-high heat and saute garlic until fragrant, about 1 minute. Add tofu and brown on all sides, about 5 minutes. Transfer tofu to a plate.
2. 2 Pour tomato puree, lentils, and cilantro into the pressure cooker, reserving 2 tablespoons cilantro for garnish. Stir in vegetable broth and 3/4 of the tofu.
3. 3 Close cooker securely and place pressure regulator over vent according to manufacturer's instructions. Heat until steam escapes in a steady flow and makes a whistling sound, about 10 minutes. Adjust temperature until regulator is gently rocking. Cook on low heat for 23 minutes. Let pressure release naturally according to manufacturer's instructions, 5 to 10 minutes. Unlock lid and remove.
4. 4 Remove 1 1/2 cups of lentils from pressure cooker with a slotted spoon and set aside. Add almond milk and puree soup with an immersion blender until smooth if desired. Season with salt and pepper. Add the reserved lentils and remaining tofu back to soup and mix. Ladle soup into soup bowls. Garnish with reserved 2 tablespoons cilantro.

By Tridelice

Ingredients

• ✓ red lentil
• butter
• sweet potato
• carrot
• apple
• onion
• salt
• ginger
• black pepper
• cumin
• chili powder
• paprika
• vegetable broth

Instructions

1. 1 Melt butter in a large, heavy-bottomed pot over medium-high heat. Add sweet potatoes, carrots, apple, and onion; cook and stir until onion is translucent, about 10 minutes.
2. 2 Stir in lentils, salt, ginger, pepper, cumin, chili powder, and paprika, then pour in broth. Increase the heat to high and bring to a boil. Reduce the heat to medium-low, cover, and simmer until lentils and vegetables are soft, about 30 minutes.
3. 3 Purée soup in the pot with an immersion blender until smooth. Increase the heat to medium-high and cook until simmering, about 10 minutes. Add water as needed to thin the soup to your preferred consistency.

By zhidaoma

Ingredients

• ✓ red lentil
• green lentil
• onion
• celery
• cabbage
• tomato
• chicken broth
• carrot
• garlic
• salt
• black pepper
• white sugar
• basil
• thyme
• curry powder

Instructions

1. 1 Place the lentils into a stockpot or a Dutch oven and add water to twice the depth of the lentils. Bring to a boil, then lower heat and let simmer for about 15 minutes. Drain and rinse lentils; return them to the pot.
2. 2 Add onion, celery, cabbage, tomatoes, chicken broth, carrots and garlic to the pot and season with salt, pepper, sugar, basil, thyme and curry. Cook, simmering for 1 1/2 to 2 hours or until desired tenderness is achieved.

By Cecile Leverman

Ingredients

• ✓ red lentil
• olive oil
• onion
• sweet potato
• carrot
• garlic
• garam masala
• seasoned salt
• cayenne pepper
• salt
• black pepper
• chicken broth
• water
• spinach

Instructions

1. 1 Heat olive oil in a pot over medium-low heat. Add onion and cook until translucent, about 5 minutes. Add sweet potatoes, carrots, garlic, garam masala, seasoned salt, cayenne pepper, salt, and pepper. Cook for 5 minutes. Add broth and water. Bring to a boil and cook until flavors start to blend, about 10 minutes.
2. 2 Add spinach and lentils; bring to a boil. Reduce heat to low and simmer until lentils are soft, 15 to 20 minutes.

By Stephanie Jo

Ingredients

• ✓ red lentil
• olive oil
• onion
• garlic
• potato
• vegetable broth
• kidney bean
• corn
• tomato puree
• paprika
• chili powder
• salt
• black pepper
• white sugar
• chive

Instructions

1. 1 Heat olive oil in a pot over medium heat and cook onion until soft and translucent, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Add potato and cook for 3 to 5 minutes. Stir in lentils. Pour in vegetable broth and simmer for 20 minutes. Add kidney beans, corn, and tomato puree. Bring to a boil; reduce heat, cover, and simmer until flavors combine, about 10 minutes. Season with paprika, chili powder, salt, pepper, and sugar.
2. 2 Divide chili among 4 bowls and sprinkle with chives.

By ortmannnicole888

Ingredients

• ✓ red lentil
• olive oil
• onion
• garlic
• tomato paste
• cumin
• kosher salt
• black pepper
• chili powder
• chicken broth
• carrot
• lemon juice
• cilantro
• olive oil
• chili powder

Instructions

1. 1 Heat 3 tablespoons olive oil in a large pot over medium-high heat. Add onion and garlic; cook, stirring occasionally, until onion turn golden brown, about 5 minutes. Stir in tomato paste, cumin, kosher salt, black pepper, and 1/8 teaspoon chili powder. Cook and stir until spices are fragrant, about 2 minutes.
2. 2 Stir in chicken broth, lentils, and carrot. Increase the heat to high and bring to a boil. Reduce the heat to medium-low, cover, and simmer until lentils are soft, about 30 minutes.
3. 3 Working in batches, fill a blender halfway with soup. Cover and hold the lid down with a potholder; pulse a few times before leaving on to blend. Pour into a pot. Repeat with the remaining soup. Alternately, you can use a stick blender and purée the soup right in the cooking pot. Do not purée all of the soup; leave it a little chunky.
4. 4 Stir in lemon juice and cilantro, then season to taste with salt. Drizzle with olive oil, sprinkle with chili powder, and serve.

By Jodi

Ingredients

• ✓ red lentil
• grapeseed oil
• carrot
• zucchini
• onion
• poblano pepper
• chili powder
• cumin
• paprika
• garlic
• jalapeno pepper
• tomato paste
• tomato
• vegetable broth
• kidney bean
• black bean

Instructions

1. 1 Heat oil over medium heat in a Dutch oven. Add carrots, zucchini, onion, poblano pepper, 1 tablespoon chili powder, 1 tablespoon cumin, and smoked paprika. Cook until onion is soft and translucent, 3 to 4 minutes.
2. 2 Remove zucchini from Dutch oven and set aside. Add garlic and jalapeno pepper to the vegetable mixture and stir to combine. Add tomato paste, 1 tablespoon chili powder, and 1 tablespoon cumin; stir for 2 to 3 minutes. Add diced tomatoes and vegetable broth, and bring to a boil. Once liquid boils, stir in kidney beans, black beans, and red lentils.
3. 3 Reduce heat to medium-low, cover, leaving lid ajar, and simmer for 15 minutes. Season with remaining chili powder and cumin to taste.
4. 4 Return zucchini to the pot and reduce heat to low. Cover and allow flavors to blend for about 20 minutes. Taste and adjust seasoning if needed.

By CookingWithShelia

Ingredients

• ✓ red lentil
• olive oil cooking spray
• olive oil
• onion
• carrot
• orange bell pepper
• celery
• garlic
• cumin
• cayenne pepper
• gluten-free bread crumb
• egg
• parsley
• cilantro
• salt
• black pepper
• plain greek yogurt
• lemon juice
• bibb lettuce

Instructions

1. 1 Place lentils in a large saucepan and cover with cold water by 2 inches. Bring to a boil, then reduce the heat to medium and simmer until lentils are tender, about 10 minutes; drain.
2. 2 Preheat the oven to 375 degrees F (190 degrees C). Line a rimmed baking sheet with parchment paper, and spray the paper with cooking spray.
3. 3 Heat oil in a skillet over medium-high heat. Add onion and sauté until golden, about 6 minutes. Add carrots, bell pepper, celery, and about 2/3 of the garlic; sauté until carrots begin to soften, 5 to 7 minutes. Stir in cumin and cayenne pepper, then remove from the heat.
4. 4 Add lentils to the skillet, along with bread crumbs, eggs, 3 tablespoons parsley, 3 tablespoons cilantro, salt, and pepper; mix until well combined. Form mixture into eight patties and arrange on the prepared baking sheet.
5. 5 Bake in the preheated oven until browned and crispy, flipping halfway through, 20 to 30 minutes.
6. 6 When the burgers are almost finished, whisk yogurt, lemon juice, and remaining parsley and cilantro together in a small bowl.
7. 7 Place each burger onto a lettuce leaf and top with yogurt sauce.

By ChefLaura

Ingredients

• ✓ red lentil
• hamburger bun
• black pepper
• salt
• vegan worcestershire sauce
• tomato paste
• maple syrup
• cider vinegar
• yellow mustard
• chili powder
• tomato
• vegetable broth
• zucchini
• carrot
• olive oil
• red bell pepper
• green bell pepper
• sweet onion

Instructions

1. 1 Combine onion and both bell peppers in the bowl of a food processor; pulse until blended into a uniform size but not liquid.
2. 2 Heat olive oil in a large pot over medium-high heat. Add onion-bell pepper mixture, carrot, and zucchini. Cook and stir until soft and heated through, 6 to 8 minutes.
3. 3 Add broth and lentils; bring to a boil. Reduce heat and simmer, uncovered and stirring occasionally, until lentils are tender, about 15 minutes.
4. 4 Stir in tomatoes, chili powder, mustard, vinegar, maple syrup, tomato paste, Worcestershire sauce, salt, and pepper; bring to a boil. Reduce heat and simmer until thickened, about 10 minutes. Serve on buns.

By Laura Shansey

Ingredients

• ✓ red lentil
• cornstarch
• water
• black pepper
• red pepper flakes
• cumin
• oregano
• turmeric
• salt
• paprika
• brown sugar
• chili powder
• quinoa
• corn
• water
• tomato
• black bean
• garlic
• red bell pepper
• green bell pepper
• onion
• olive oil

Instructions

1. 1 Heat oil in a medium Dutch oven over medium heat; add onion, bell peppers, and garlic. Cook and stir until vegetables have softened, about 5 minutes.
2. 2 Mash 1/2 black beans in a small bowl; transfer to the Dutch oven with remaining whole black beans. Add diced tomatoes, 2 cups water, corn, lentils, quinoa, chili powder, brown sugar, paprika, salt, turmeric, oregano, cumin, red pepper flakes, and black pepper; stir to combine. Bring to a boil, then reduce heat to low, and simmer for 2 hours, stirring occasionally.
3. 3 Whisk 3 tablespoons water and cornstarch together until completely dissolved, adding more water if necessary. Stir flour slurry into chili; simmer until thickened, about 15 minutes. Mash chili with a potato masher until reaches desired consistency.

By Amy Grace

Ingredients

• ✓ red lentil
• black pepper
• salt
• cider vinegar
• liquid smoke
• yeast extract spread
• miso
• vegetable bouillon
• green bean
• zucchini
• carrot
• tomato
• buckwheat groat
• italian seasoning
• oregano
• parsley
• garlic
• shallot
• habanero pepper
• carrot
• celery
• red bell pepper
• yellow onion
• mushroom
• olive oil
• brown lentil
• potato
• kidney bean

Instructions

1. 1 Place dry kidney beans into a large container and cover with several inches of cool water; let soak, 8 hours to overnight.
2. 2 Drain and rinse the kidney beans. Add them to a multi-functional pressure cooker (such as Instant Pot). Add 2 cups of water. Insert a trivet. Put the potatoes on the trivet.
3. 3 Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 8 minutes. Allow 10 to 15 minutes for pressure to build.
4. 4 Release pressure using the natural-release method according to manufacturer's instructions for 12 minutes. Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Set potatoes aside and allow to cool. Drain and rinse beans, setting aside.
5. 5 Inspect the brown lentils for any impurities. Pour boiling water over the brown lentils in a bowl and set aside.
6. 6 Turn on the Saute function of the Instant Pot. Add olive oil, followed by mushrooms, onion, bell pepper, celery, large carrot, habanero, shallot, garlic, parsley, oregano, and Italian seasoning. Sauté until fragrant and the onion has become translucent, 5 to 7 minutes.
7. 7 Drain and rinse the soaked brown lentils.
8. 8 Add the cooked kidney beans, red lentils, buckwheat groats, drained brown lentils, tomatoes, small carrots, zucchini, and green beans to the Instant Pot; cook and stir until well mixed, 10 to 15 minutes. Turn off the Sauté function. Close the cover during the Saute function as much as possible to keep in any moisture.
9. 9 Add water until the vegetables are covered by almost 1 inch. Add bouillon. Stir everything. Close and lock the lid.
10. 10 Set the Soup function for 25 minutes.
11. 11 Release pressure using the natural-release method according to manufacturer's instructions for 15 minutes. Unlock and remove the lid. Add miso, yeast extract, liquid smoke, and apple cider vinegar. Mix and serve with salt and pepper as desired.

By Buckwheat Queen

Ingredients

• ✓ red lentil
• brown rice
• water
• sesame oil
• curry powder
• red pepper flakes
• water
• vegetable bouillon
• egg

Instructions

1. 1 Bring brown rice and 3 cups of water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, 45 to 50 minutes.
2. 2 Meanwhile, heat the sesame oil over medium heat. Stir in the curry powder and red pepper flakes. Cook for a few seconds until fragrant. Pour in the remaining 3 cups of water, bouillon cube, and lentils. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the lentils are nearly tender, about 15 minutes. Make four shallow indentations in the cooked lentils with the back of a spoon, and crack a whole egg into each indentation. Recover, and continue cooking until the eggs have cooked to your desired degree of doneness, about 5 minutes for medium-well. Serve over the brown rice.

By livand

Ingredients

• ✓ red lentil
• lacinato kale
• olive oil
• onion
• salt
• black pepper
• black lentil
• vegetable broth
• cumin
• cayenne pepper
• lemon

Instructions

1. 1 Cut stems off the kale and mince. Chop leaves into pinky finger-sized strips.
2. 2 Heat olive oil in a soup pot over medium heat. Saute onion until soft and starting to brown, 5 to 10 minutes. Grind fresh salt and pepper over the onion. Add black and red lentils; toss with onion to coat.
3. 3 Stir in vegetable broth, cumin, and cayenne. Bring to a boil; reduce heat and add kale stems and leaves. Simmer until lentils are tender and broth is largely absorbed, about 20 minutes. Squeeze in lemon juice. Sample stew and adjust cumin, cayenne, and pepper until it has a complex, full-flavored taste.

By Chris Haigh

Ingredients

• ✓ red lentil
• olive oil
• onion
• carrot
• celery
• tomato
• vegetable broth
• garlic
• thyme
• salt
• paprika
• black pepper
• parsley

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function. Heat olive oil; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add carrots and celery and cook until tender, about 3 minutes. Combine lentils, diced tomatoes, vegetable broth, garlic, thyme, salt, paprika, and black pepper in the pot. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
2. 2 Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Serve in bowls and sprinkle with parsley.

By Fioa

Ingredients

• ✓ red lentil
• water
• green pea
• coconut oil
• potato
• carrot
• green bell pepper
• swiss chard
• garlic
• salt
• nutmeg
• black pepper
• lemon

Instructions

1. 1 Place 4 cups water in a pot and bring to a boil. Add peas, reduce heat to low, and cook, 3 to 5 minutes. Remove peas with a slotted spoon. Reserve broth in the pot.
2. 2 Add lentils to the broth; bring to a boil. Cook until tender, 15 to 20 minutes.
3. 3 Meanwhile, heat a frying pan over medium-high heat. Add coconut oil to melt. Add potatoes, carrots, and bell pepper, and saute until soft, 7 to 10 minutes.
4. 4 Once lentils have finished cooking, add the potato mixture, cooked peas, Swiss chard, garlic, salt, nutmeg, and pepper to the pot. Squeeze in lemon juice and serve.

By Delicious Plants

Ingredients

• ✓ red lentil
• olive oil
• red onion
• garlic
• vegetable broth
• tomato
• brown rice
• italian seasoning
• celery flakes
• white pepper
• marjoram
• balsamic vinegar

Instructions

1. 1 Heat olive oil in a large pot over medium heat. Add onion and garlic; cook and stir until softened, about 5 minutes. Stir in broth, diced tomatoes, red lentils, brown rice, Italian seasoning, celery flakes, white pepper, and marjoram. Bring soup to a boil; reduce heat, cover, and simmer until lentils break down and rice is tender, about 55 minutes.
2. 2 Stir balsamic vinegar into the soup just before serving.

By Sola

Ingredients

• ✓ red lentil
• beef broth
• carrot
• celery
• cabbage
• tomato sauce
• tomato
• thyme
• oregano
• salt
• black pepper
• bay leaf
• ground beef
• onion
• garlic

Instructions

1. 1 Combine broth, carrots, celery, and lentils in a large stockpot over medium-high heat; bring to a boil. Boil for 5 minutes, then reduce heat to low. Add cabbage, tomato sauce, diced tomatoes, thyme, oregano, salt, pepper, and bay leaf. Cover and let simmer until vegetables and lentils are cooked thoroughly, about 45 minutes.
2. 2 While soup is simmering, heat a skillet over medium-high heat. Add ground beef, onion, and garlic; cook and stir until browned and crumbly and onion is soft, 5 to 7 minutes. Drain fat from the skillet; add contents to the soup. Serve.

By Melissa

Ingredients

• ✓ red lentil
• salt
• cayenne pepper
• turmeric
• ginger
• water
• vegetable oil
• onion
• cumin seed

Instructions

1. 1 Place lentils, salt, cayenne pepper, turmeric, and ginger into a medium saucepan. Pour in enough water to cover lentils by 1 inch; bring to a boil. Reduce the heat and simmer, stirring occasionally and skimming off any foam that forms, until lentils are tender and soupy, 25 to 30 minutes.
2. 2 During the last minute of cooking, combine oil, dried onion, and cumin seeds in a small, microwave-safe bowl. Microwave on high until onion is browned, 45 seconds to 1 minute; be careful not to burn onion.
3. 3 Stir onion-oil mixture into lentils.

By Cathy

Ingredients

• ✓ red lentil
• butter
• yellow onion
• tomato paste
• salt
• garlic
• cumin
• cayenne pepper
• chicken broth
• celery
• carrot
• mint
• salt
• greek yogurt
• lemon
• lemon zest

Instructions

1. 1 Melt butter in a saucepan over medium-high heat. Add onion, tomato paste, and salt to melted butter. Cook, stirring often, until onion softens and tomato paste turns a deep brick red or brown color, 5 to 7 minutes.
2. 2 Add garlic, cumin, and cayenne pepper; cook and stir for 2 minutes. Stir in broth and bring to a boil. Stir in lentils, celery, and carrot. Reduce heat to medium-low and simmer, stirring occasionally, until lentils and vegetables are very tender, 30 to 40 minutes.
3. 3 Meanwhile, make lemon-mint yogurt: Grind mint and salt in a mortar and pestle to a paste. Add yogurt, lemon juice, and zest; stir together until combined. Refrigerate until ready to serve.
4. 4 Taste soup for seasoning. Use an immersion blender to purée about 1/2 of the soup to achieve a creamier texture. Serve hot with spoonfuls of lemon-mint yogurt.

By John Mitzewich

Ingredients

• ✓ red lentil
• ground beef
• onion
• curry powder
• cinnamon
• beef broth
• white rice
• salt
• black pepper

Instructions

1. 1 Heat a large pan or wok over medium-high heat. Add beef and onions; cook and stir until onion is browned and beef is no longer pink, 5 to 7 minutes. Add curry powder and cinnamon; mix well. Pour in beef broth and bring to a boil.
2. 2 Add rice and lentils. Reduce heat, cover, and let simmer until all liquid is absorbed, about 20 minutes. Season with salt and pepper.

By Tisha Goldsmith

Ingredients

• ✓ red lentil
• green onion
• avocado
• yogurt
• ginger
• cumin
• curry powder
• chicken broth
• salt
• black pepper
• quinoa
• celery
• yellow onion
• carrot
• russet potato
• butter
• olive oil

Instructions

1. 1 Heat oil and butter in a heavy-bottomed stock pot over medium heat until shimmering. Add potatoes, carrots, onion, celery, quinoa, and lentils; stir until coated. Cook until onions are translucent, about 10 minutes. Season with pepper and 1/2 teaspoon salt.
2. 2 Stir in chicken broth and increase heat to medium-high; bring to a boil. Cover and cook, stirring once or twice, for 10 minutes.
3. 3 Uncover and stir in curry powder, cumin, and ginger until well incorporated. Reduce heat to low, cover, and cook for 35 minutes. Taste and season with more sea salt as needed.
4. 4 Ladle warm stew into bowls and garnish with yogurt, avocado, and green onion.

By deirdreb

Ingredients

• ✓ red lentil
• butter
• pea
• kale
• clove
• cardamom
• coriander
• black pepper
• cinnamon
• chili powder
• salt
• curry powder
• cumin
• quinoa
• garlic
• jalapeno pepper
• onion
• vegetable broth
• water

Instructions

1. 1 Bring water and broth to a boil in a stockpot; add lentils, onion, jalapeno pepper, and garlic. Cover stockpot, reduce heat to medium, and simmer for 10 minutes.
2. 2 Mix quinoa, cumin, curry powder, salt, chili powder, cinnamon, black pepper, coriander, cardamom, and cloves into broth mixture; return to a boil. Cover stockpot, reduce heat to medium, and simmer until quinoa is tender, about 10 minutes more.
3. 3 Stir kale, peas, and butter into quinoa mixture and return to a boil. Cover stockpot, reduce heat to medium, and cook until kale and peas are tender, about 10 minutes more.

By Heather

Ingredients

• ✓ red lentil
• carrot
• celery
• onion
• salt
• olive oil
• garam masala
• vegetable broth
• farro

Instructions

1. 1 Place carrots, celery, and onion in a large bowl; sprinkle with 1 teaspoon salt. Heat 1 tablespoon olive oil in a large soup pot over medium heat. Cook and stir vegetables in hot oil until onion is translucent, about 5 minutes.
2. 2 Push vegetables aside to clear a space in the center of the pot. Heat remaining 1 tablespoon olive oil in the center. Sprinkle garam masala over hot oil and toast for 1 to 2 minutes. Stir into vegetables until well coated.
3. 3 Pour vegetable broth into the pot; bring to a boil. Reduce heat to medium-low and add farro. Cover and simmer until almost tender, about 20 minutes.
4. 4 Add lentils to the pot. Cover and simmer, adding more broth if needed, until farro and lentils are tender but not mushy, about 20 minutes. Season with salt.

By Zahira Malakh

Ingredients

• ✓ red lentil
• water
• tomato
• ginger
• thai chile
• turmeric
• cilantro
• ghee
• cumin seed
• baby spinach
• sea salt

Instructions

1. 1 Rinse lentils in a 3- to 4-quart pot with water, rubbing lentils between the fingertips of one hand, then drain. Repeat 3 or 4 times or until the water runs clear.
2. 2 Place drained lentils in the pot and add 2 cups water, tomatoes, ginger, chiles, and turmeric. Bring to a boil over medium-high heat, skimming and discarding foam. When tomato skin is loosened and wrinkled, after about 5 minutes of cooking, transfer tomatoes to a plate to cool.
3. 3 Reduce heat to medium and simmer lentils, uncovered, stirring occasionally, until very tender and almost mushy, about 15 minutes. (The lentil color will change from salmon to pale yellow as they cook.) Keep warm over low heat.
4. 4 Meanwhile, peel and core cooled tomatoes; discard skins. Transfer tomatoes to a blender, along with the ginger and chiles from the pot and the cilantro. Pureé, scraping down the sides as needed, until you have a thick, green-flecked tomato sauce.
5. 5 Heat ghee in a large skillet over medium-high heat until it shimmers. Add cumin seeds and let sizzle until they turn reddish brown and smell nutty, about 10 seconds. Immediately add spinach in handfuls, stirring to wilt.
6. 6 Stir spinach mixture, tomato sauce, and salt into warm lentils. Simmer uncovered, stirring occasionally, to let the flavors mingle, about 5 minutes.

By Raghavan Iyer

Ingredients

• ✓ red lentil
• nutritional yeast
• black pepper
• salt
• sambal oelek
• hummus
• vegetable broth
• green bean
• zucchini
• potato
• buckwheat groat
• garlic
• flat-leaf parsley
• celery
• red bell pepper
• onion
• carrot
• olive oil

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function. Add oil. Cook and stir carrots, onion, bell pepper, celery, parsley, and garlic until vegetables are fragrant and onion is translucent, about 8 minutes. Turn off Saute function.
2. 2 Add buckwheat and lentils; mix to coat with the oil and vegetables. Add potatoes, zucchini, and green beans. Pour in broth; stir to mix. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
3. 3 Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Open lid and stir in hummus and sambal oelek. Season with salt and pepper. Divide soup among 8 bowls. Top each with 1/2 tablespoon nutritional yeast. Serve warm.

By Buckwheat Queen

Ingredients

• ✓ red lentil
• water
• onion
• garlic
• turmeric
• bay leaf
• cherry tomato
• salt
• serrano chile pepper
• vegetable oil
• cilantro

Instructions

1. 1 Wash lentils in a strainer. Combine lentils and water in a saucepan over medium-high heat. Add 1/2 of the sliced onions and garlic, reserving the rest for later. Stir in turmeric, bay leaf, tomatoes, and salt. Add chiles, leaving them whole to add flavor or cut in half to add heat. When mixture begins to boil, reduce heat to a simmer; cook until lentils break apart and thicken slightly, about 20 minutes.
2. 2 Meanwhile, in a skillet, heat vegetable oil over medium heat until oil shimmers. Add reserved sliced onions; cook and stir until onion has softened and translucent, about 5 minutes. Reduce heat to medium-low; continue cooking and stirring until onion is very tender and dark brown, 15 to 20 minutes more. Stir in reserved garlic and cook, stirring constantly, until garlic is fragrant and tender, about 2 minutes.
3. 3 Add onion-garlic mixture into cooked lentils and stir. Garnish with chopped cilantro.

By Tabitha C

Ingredients

• ✓ red lentil
• olive oil
• onion
• salt
• water
• collard green
• garlic
• cumin
• cinnamon
• lemon juice

Instructions

1. 1 Heat 1 tablespoon olive oil in a large saucepan over medium heat. Stir in onion and salt; cook until softened and translucent, about 4 minutes. Stir in lentils and cook for 1 minute. Pour in water, increase the heat to high, and bring to a boil. Reduce the heat to medium-low, cover, and simmer until lentils are tender, about 15 minutes.
2. 2 While the lentils are cooking, heat remaining 2 tablespoons oil in a large skillet over medium heat. Add collard greens and cook until wilted, about 10 minutes.
3. 3 When lentils are tender, stir in collard greens, garlic, cumin, and cinnamon; simmer for 10 minutes.
4. 4 Stir in lemon juice before serving.

By cook

Ingredients

• ✓ red lentil
• hamburger bun
• kosher salt
• apple cider vinegar
• yellow mustard
• worcestershire sauce
• molasses
• tomato
• water
• tomato paste
• black pepper
• garlic powder
• onion powder
• paprika
• cumin
• chili powder
• garlic
• green bell pepper
• carrot
• onion
• vegetable oil

Instructions

1. 1 Heat vegetable oil in a large skillet over medium heat. Add onion, carrot, bell pepper, and garlic. Cook, stirring frequently, until vegetables are softened, 7 to 9 minutes. Season with chili powder, cumin, paprika, onion powder, garlic powder, and black pepper. Cook and stir for 30 seconds. Mix in tomato paste, and cook another 60 seconds, stirring constantly.
2. 2 Add water, diced tomatoes, and lentils, stirring to combine. Bring mixture to a gentle simmer, cover, reduce heat to low, and cook until lentils are tender, but not falling apart, 15 to 20 minutes.
3. 3 Mix in molasses, Worcestershire sauce, mustard, vinegar, and salt. Cook, uncovered, an additional 10 minutes, or until mixture has thickened slightly. Taste, and adjust seasonings as needed. Allow to cool 5 minutes before serving on buns with desired toppings.

By Kim