Type what you have

Ingredients

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

Instructions

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

By Allrecipes Member

Ingredients

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

Instructions

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

By Marianne

Ingredients

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

Instructions

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

By Lily9753

Ingredients

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

Instructions

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

By Sara

Ingredients

• ✓ brown lentil
• olive oil
• sausage link
• carrot
• celery
• onion
• garlic
• tomato
• chicken stock
• bay leaf
• salt
• black pepper

Instructions

1. 1 Heat oil in a large stockpot over medium heat. Add sausages; cook until begin to brown, about 5 minutes. Transfer sausages to a paper-towel-lined plate; leave browned bits and drippings in the pot.
2. 2 Add carrots, celery, and onion to the pot; cook until onion is soft and translucent, about 5 minutes. Add garlic; cook until fragrant, about 1 minute. Add lentils and tomatoes; stir to combine.
3. 3 Add chicken stock, bay leaves, and sausages; bring to a boil over medium-high heat. Reduce heat to medium, cover the pot, and simmer for 25 minutes. Season soup with salt and black pepper.

By phdsunflower

Ingredients

• ✓ brown lentil
• bell pepper
• tomato
• onion
• garlic
• water
• basil
• italian seasoning
• salt
• black pepper
• olive oil
• mushroom

Instructions

1. 1 Combine bell pepper, tomatoes, onion, and garlic in a blender; blend until smooth. Transfer mixture to a Dutch oven and cook over medium heat, stirring until mixture starts to brown, 5 to 10 minutes. Add water, lentils, basil, Italian seasoning, salt, and pepper. Bring to a boil, cover, reduce heat to low, and simmer until lentils are soft, 25 to 30 minutes.
2. 2 Meanwhile, heat olive oil in a skillet. Add mushrooms and season with salt and pepper. Cook until tender, stirring occasionally, 4 to 5 minutes. Add cooked mushrooms to lentil soup and simmer an additional 2 to 3 minutes.

By Yoly

Ingredients

• ✓ brown lentil
• chicken stock
• bay leaf
• carrot
• celery
• onion
• ham
• worcestershire sauce
• garlic powder
• nutmeg
• hot pepper sauce
• caraway seed
• celery salt
• parsley
• black pepper

Instructions

1. 1 Place lentils in a 5- to 6-quart slow cooker. Add chicken stock, bay leaf, carrots, celery, onion, and ham. Season with Worcestershire sauce, garlic powder, nutmeg, hot pepper sauce, caraway seed, celery salt, parsley, and pepper.
2. 2 Cover, and cook on Low for 8 to 10 hours. Remove bay leaf before serving.

By CLAIRELLEN

Ingredients

• ✓ brown lentil
• olive oil
• onion
• carrot
• celery
• pearl barley
• porcini mushroom
• beef broth
• bay leaf
• parsley
• thyme
• black pepper
• button mushroom
• sherry

Instructions

1. 1 Heat oil in a large pot over medium heat. Add onion and sauté until limp but not brown, about 5 minutes. Mix in carrots and celery; cook for 5 minutes. Add barley and lentils and stir to coat with oil. Cook, stirring occasionally, until lightly toasted.
2. 2 Pour in beef broth and add bay leaf, parsley, thyme, and pepper. Bring to a boil. Add porcini mushrooms and reduce the heat to low. Cover and simmer for 25 minutes. Add button mushrooms, cover again, and cook, stirring occasionally, for 30 minutes. Mix in sherry during the last 5 minutes of cooking. Taste and adjust seasoning if needed before serving.

By Diana Hagewood Smith

Ingredients

• ✓ brown lentil
• vegetable broth
• oat
• cheddar cheese
• panko bread crumb
• egg
• onion
• ketchup
• garlic
• parsley
• vegan worcestershire sauce
• basil
• red pepper flakes
• salt
• black pepper

Instructions

1. 1 Combine broth and lentils in a saucepan and bring to a boil. Reduce heat and simmer until lentils are soft and broth is absorbed, 20 to 30 minutes. Drain extra broth, if necessary. Mash lentils slightly and transfer to a large mixing bowl.
2. 2 Preheat the oven to 350 degrees F (175 degrees C). Grease a loaf pan.
3. 3 Add oats, Cheddar cheese, panko, eggs, onion, ketchup, garlic, parsley, Worcestershire sauce, basil, red pepper flakes, salt, and black pepper to the bowl with the lentils and mix well. Transfer mixture to the prepared loaf pan.
4. 4 Bake in the preheated oven until loaf starts to brown, 35 to 45 minutes. Let sit 10 minutes before serving. Loosen sides using a spatula before slicing.

By Sue Minckler

Ingredients

• ✓ brown lentil
• water
• vegetable bouillon
• brown rice
• vegetable oil
• zucchini
• onion
• cumin
• oregano
• water
• salt
• pepper
• cheddar cheese
• bread crumb

Instructions

1. 1 In a saucepan, bring water and bouillon cubes to a boil. Add rice and stir. Reduce heat, cover and simmer for 50 minutes, or until rice is tender and all liquid has been absorbed.
2. 2 Heat oil in a stockpot over medium-high heat. Cook zucchini and onion until tender, but still slightly firm, about 5 minutes. Stir in cumin, oregano, lentils, and about 6 cups water gradually. Bring to a soft boil, and continue cooking until lentils are tender, 45 to 60 minutes, adding water as needed.
3. 3 Preheat oven to 375 degrees F (190 degrees C).
4. 4 Mix the cooked rice together with the lentils, and season to taste with salt and pepper. Stir in 3/4 of the Cheddar cheese, and transfer mixture into a 9x13 inch pan. Mix remaining cheese together with the breadcrumbs, and spread evenly over the top of the dish.
5. 5 Bake in the preheated oven just until cheese has melted, about 10 minutes.

By DONNA

Ingredients

• ✓ brown lentil
• chili powder
• garlic powder
• onion powder
• black pepper
• salt
• firm tofu
• red onion
• onion
• celery
• green bean
• red bell pepper
• green bell pepper
• mushroom
• water
• tomato
• white bean
• kidney bean

Instructions

1. 1 Drain and rinse kidney beans, white beans and lentils. Combine in a large pot and cover with water; boil over medium-high to high heat for 1 hour, or until tender.
2. 2 Meanwhile, in a large saucepan over high heat, combine tomatoes and water; bring to a boil. Reduce heat to low and simmer, uncovered, for 1 hour, or until tomatoes are broken down.
3. 3 Stir the tomatoes into the beans and add mushrooms, green bell pepper, red bell pepper, green beans, celery, onions and tofu. Season with salt, pepper, onion powder, garlic powder and chili powder to taste. Simmer for 2 to 3 hours, or until desired consistency is reached.

By Krista B

Ingredients

• ✓ brown lentil
• barbecue sauce
• mustard
• brown sugar
• ketchup
• onion powder
• salt
• black pepper
• basil
• all-purpose flour
• oat
• garlic
• celery
• mushroom
• onion
• olive oil
• flax seed
• water
• water

Instructions

1. 1 Combine 2 1/2 cups water and lentils in a saucepan; bring to a boil. Reduce heat, cover saucepan, and simmer until all the liquid is absorbed and lentils are tender, 20 to 30 minutes.
2. 2 Mix 1/3 cup water and ground flax seed together in a bowl; set aside until thickened, at least 10 minutes.
3. 3 Heat olive oil in a large pot over medium heat; cook and stir onion, mushrooms, celery, and garlic until softened and liquid from mushrooms has evaporated, 5 to 10 minutes.
4. 4 Preheat oven to 350 degrees F (175 degrees C). Grease a loaf pan.
5. 5 Transfer cooked lentils to a food processor and pulse until about 75 percent of lentils are mashed. Mix onion-mushroom mixture, flax seed-water mixture, oats, flour, basil, black pepper, salt, and onion powder into lentils until well combined. Press lentil mixture into the prepared loaf pan.
6. 6 Combine ketchup, brown sugar, mustard, and barbeque sauce in a saucepan over medium-low heat; cook and stir until glaze is smooth and brown sugar is dissolved, about 5 minutes. Remove saucepan from heat.
7. 7 Bake loaf in the preheated oven for 35 minutes. Spread 1/4 cup glaze over lentil loaf; continue baking until cooked through, 10 to 15 minutes more. Serve lentil loaf with remaining glaze on the side.

By Julie

Ingredients

• ✓ brown lentil
• salt
• garlic
• sherry vinegar
• balsamic vinegar
• olive oil
• sherry vinegar
• balsamic vinegar
• thyme
• bay leaf
• vegetable broth
• chicken broth
• water
• green lentil
• tomato sauce
• kosher salt
• garlic
• carrot
• celery
• onion
• olive oil

Instructions

1. 1 Heat oil in a large skillet over medium heat. Cook onion, celery, carrots, and garlic with salt, stirring occasionally, until limp and browning, about 10 minutes. Transfer vegetables to a slow cooker with tomato sauce, lentils, water, broth, bay leaf, thyme, and vinegar. Cook on Low for 6 hours.
2. 2 For vinaigrette, whisk together olive oil, vinegar, garlic, and salt.
3. 3 Taste soup for salt, then serve with a drizzle of vinaigrette over each bowl.

By benandbirdy

Ingredients

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

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

Instructions

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

By Soup Loving Nicole

Ingredients

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

Instructions

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

By Vanessa Moore

Ingredients

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

Instructions

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

By Paula

Ingredients

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

Instructions

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

By Timothy O'Hara

Ingredients

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

Instructions

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

By musicfood

Ingredients

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

Instructions

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

By experimentalbakerandcook

Ingredients

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

Instructions

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

By mina

Ingredients

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

Instructions

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

By Soup Loving Nicole

Ingredients

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

Instructions

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

By Roxy B

Ingredients

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

Instructions

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

By hot_curry

Ingredients

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

Instructions

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

By Buckwheat Queen

Ingredients

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

Instructions

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

By Soup Loving Nicole

Ingredients

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

Instructions

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

By MissGleasonSanchezApostolides

Ingredients

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

Instructions

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

By Liz York

Ingredients

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

Instructions

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

By MINIJOSH

Ingredients

• ✓ brown lentil
• red lentil
• water
• garlic
• salt
• coriander
• cayenne pepper
• turmeric
• butter
• onion
• cumin
• milk
• cilantro

Instructions

1. 1 Soak brown and red lentils in ample cool water for 1 hour to overnight. Drain and rinse.
2. 2 Place drained lentils into a large saucepan or Dutch oven. Pour in the water, then add garlic, salt, coriander, cayenne, and turmeric. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the lentils are tender, about 30 minutes.
3. 3 While the lentils cook, melt the clarified butter in a skillet over medium heat. Stir in the onions, and cook, stirring often, until they turn golden brown. Stir in the cumin, and cook until fragrant, about 1 minute.
4. 4 Stir the onions and milk into the lentils; cook for another 6 to 8 minutes. Sprinkle with cilantro to serve.

By jerry javed