Type what you have

Ingredients

• ✓ green lentil
• cooking oil
• onion
• green bell pepper
• garlic
• garam masala
• curry powder
• cumin
• turmeric
• tomato

Instructions

1. 1 Heat oil in a large skillet over medium-high heat and cook onion, bell pepper, and garlic until soft, about 5 minutes. Stir in garam masala, curry powder, cumin, and turmeric; cook until fragrant, 1 to 2 minutes. Add tomatoes, bring to a simmer, and cook for 5 minutes. Add lentils and stir well. Simmer for 10 minutes, but do not bring to a boil.

By missjazzcullen

Ingredients

• ✓ green lentil
• ground beef
• kidney bean
• salsa
• cheddar cheese

Instructions

1. 1 Add beef, lentils, kidney beans, salsa, and Cheddar cheese to a small slow cooker, in that order. Cook on Low for 4 to 6 hours or on High for 2 to 4 hours.

By Linda at Bit of Flavor

Ingredients

• ✓ green lentil
• water
• olive oil
• basmati rice
• onion
• salt

Instructions

1. 1 Place the lentils into a pot and cover with the water. Bring to a rolling boil over high heat for 5 minutes, then cover and remove from heat. Meanwhile, rinse the rice in cold water until water comes out clear.
2. 2 Heat 2 tablespoons olive oil or vegetable oil in a skillet over medium heat. Stir in the rice for about 1 minute, until the grains turn opaque and white, then stir in the lentils and water. Bring the rice mixture to a boil, then cover and reduce heat to medium-low for 5 minutes. Stir once, then cover and reduce heat further to low. Continue cooking, covered (don't remove the lid!) until the rice is tender, about 15 minutes more.
3. 3 Meanwhile, heat the remaining 2 tablespoons of oil in the skillet over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Reduce heat to medium-low, and continue cooking and stirring until the onion is very tender and dark brown, 15 to 20 minutes more. When the rice is ready, stir in the caramelized onion and season with salt.

By sharon younan

Ingredients

• ✓ green lentil
• red rice
• water
• salt
• bay leaf
• pea
• vegetable oil
• almond
• parsley
• lime juice

Instructions

1. 1 Soak red rice in a bowl of fresh water for 30 minutes. Soak lentils in fresh water in a separate bowl for 30 minutes. Drain both rice and lentils into separate pots.
2. 2 Add 3 cups of water and 1/2 teaspoon salt to the pot of rice and bring to a boil over medium-high heat. Reduce heat and simmer, covered, until water has been absorbed and rice is tender, but not soft, about 20 minutes.
3. 3 Add 3 cups of water, 1/2 teaspoon salt, and bay leaf to the pot of lentils and bring to a boil over medium-high heat. Boil lentils for 15 minutes. Add peas, reduce heat, and simmer until the water has been absorbed or the legumes are tender, not soft, 5 to 10 minutes more.
4. 4 Drain rice and lentils; discard bay leaf. Transfer to a large serving bowl and allow to cool slightly. Mix in oil, almonds, parsley, and lime juice. Gently fold the ingredients until they are evenly combined. Allow to rest either at room temperature or in the refrigerator before serving, about 1 hour.

By Buckwheat Queen

Ingredients

• ✓ green lentil
• water
• white bread
• egg
• vegetable broth
• tomato paste
• basil
• garlic powder
• black pepper
• parsley
• olive oil
• vegetable soup mix
• bread crumb

Instructions

1. 1 Combine lentils and water in a small saucepan. Bring to a boil. Reduce heat, and simmer until tender, about 40 minutes.
2. 2 Preheat oven to 400 degrees F (205 degrees C). Grease a 9x5 inch loaf pan.
3. 3 In a large bowl, mix together 2 cups cooked lentils, bread, eggs, broth, tomato paste, basil, garlic powder, black pepper, parsley, olive oil, and dry soup mix. Spread into prepared pan.
4. 4 Bake for 40 minutes. Sprinkle top with dry bread crumbs, and continue baking another 10 minutes. Let sit for 10 minutes before serving.

By Karen C. Greenlee

Ingredients

• ✓ green lentil
• olive oil
• shallot
• garlic
• shiitake mushroom
• vegetable stock
• thyme
• salt
• sesame oil
• green onion

Instructions

1. 1 Heat oil in a pot or Dutch oven over medium-high heat. Add shallot slices and saute for 1 minute, then add garlic and mushrooms. Saute until mushrooms start to soften, about 3 minutes, stirring frequently so garlic doesn't burn. Add vegetable stock, thyme, and salt and increase heat to high. Bring to a boil, stirring occasionally.
2. 2 Stir in lentils and sesame oil, and reduce heat to a simmer. Simmer, stirring occasionally, until lentils are tender, about 20 minutes.
3. 3 Divide soup between 4 bowls and garnish with sliced green onions.

By fabeveryday

Ingredients

• ✓ green lentil
• olive oil
• onion
• garlic
• broccoli
• celery
• baking potato
• vegetable broth
• white rice
• curry powder

Instructions

1. 1 Heat the oil in a stock pot over medium heat. Add the onion, garlic, broccoli and celery; cook and stir until tender. Meanwhile, peel the potato and heat in the microwave for 5 to 10 minutes, or until tender. Transfer the potato and vegetables to a food processor and blend until smooth. Return to the pot and bring to a boil.
2. 2 Add the cooked rice, lentils and curry powder. Simmer over low heat, covered, until lentils are soft, about 45 minutes.

By Emily

Ingredients

• ✓ green lentil
• butternut squash
• onion
• carrot
• olive oil
• sage
• salt
• ginger
• garlic powder
• cumin
• water
• vegetable stock
• cinnamon

Instructions

1. 1 Turn a slow cooker on High.
2. 2 Combine butternut squash, lentils, onion, carrots, olive oil, sage, sea salt, ginger, garlic powder, and cumin in the slow cooker. Pour in water and stock. Stir gently to evenly distribute spices and vegetables.
3. 3 Cook on High until vegetables are cooked through and lentils are soft, 2 1/2 to 3 hours. Serve warm.

By Heather

Ingredients

• ✓ green lentil
• olive oil
• onion
• celery
• carrot
• garlic
• coriander
• water
• bay leaf
• tomato
• salt
• black pepper
• vegetable bouillon

Instructions

1. 1 Heat oil in a large skillet over medium heat. Add onions, celery, and carrots; saute until soft and just starting to brown, about 10 minutes. Add garlic and coriander and fry for 2 more minutes.
2. 2 Place in the bottom of a slow cooker. Add vegetable mixture, hot water, diced tomatoes with juice, and bay leaf. Cook on High until lentils are tender, 2 or more hours.
3. 3 Add bouillon cube, salt, and pepper. Stir, cover, and cook for 20 more minutes. Remove bay leaf and serve.

By SHubrich

Ingredients

• ✓ green lentil
• white rice
• green chile pepper
• ginger root
• cumin seed
• salt
• cooking spray
• onion

Instructions

1. 1 Place the lentils and rice into a large container and cover with several inches of cool water; let stand 4 hours to overnight.
2. 2 Blend the lentils, rice, green chile peppers, and ginger together into a smooth paste using a blender or food processor. Stir the cumin seed and salt into the paste.
3. 3 Prepare a flat griddle (tawa) or large, flat-bottomed skillet and place over medium-low heat. Ladle the lentil batter onto the middle of the heated surface and spread into a thin circle using the back of the ladle. Sprinkle with 1 tablespoon of onions and press the onions onto the pesarattu using your ladle or spatula. Cook for a few minutes and flip over to the other side. Cook a few more minutes, transfer to a plate and serve immediately. Dosas are best eaten hot and crispy right off the tawa.

By SUSMITA

Ingredients

• ✓ green lentil
• olive oil
• onion
• long-grain white rice
• salt
• pepper
• yogurt
• sour cream

Instructions

1. 1 Heat the olive oil in a large skillet over medium heat. Stir in the onions, and cook about 10 minutes, until browned. Remove from heat, and set aside.
2. 2 Place lentils in a medium saucepan with enough lightly salted water to cover. Bring to a boil, reduce heat, and simmer about 15 minutes.
3. 3 Stir rice and enough water to cover into the saucepan with the lentils. Season with salt and pepper. Cover saucepan, and continue to simmer 15 to 20 minutes, until rice and lentils are tender.
4. 4 Mix half the onions into the lentil mixture. Top with yogurt or sour cream and remaining onions to serve.

By Melissa Mueller

Ingredients

• ✓ green lentil
• olive oil
• red onion
• carrot
• celery
• garlic
• vegetable broth
• brown 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

• ✓ green lentil
• peanut butter
• rice vinegar
• water
• lemongrass paste
• tamari
• sugar
• vegetable oil
• lime
• green curry paste
• ginger
• garlic paste
• kamut grain
• cherry tomato
• radicchio
• cilantro

Instructions

1. 1 Cover green lentils with boiling water in a saucepan. Allow to soak for 1 hour.
2. 2 Whisk peanut butter, rice vinegar, water, lemongrass paste, tamari, sugar, oil, lime zest and juice, green curry paste, ginger paste, and garlic paste in a bowl; set dressing aside.
3. 3 Drain lentils. Fill saucepan with enough fresh water so lentils are covered by 1 inch. Bring to a boil over medium-high heat. Reduce heat and simmer until lentils are cooked through but not mushy, about 20 minutes.
4. 4 Meanwhile, put kamut grains in a saucepan and fill with enough water to cover by 1 inch. Bring to a boil over medium-high heat, reduce heat, and simmer until soft, about 10 minutes. Drain kamut and lentils and let cool.
5. 5 Combine cooled lentils and kamut grains in a bowl and toss until mixed well. Add tomatoes and radicchio. Drizzle dressing over salad and toss to coat. Allow to rest at least 10 minutes before serving. Top with chopped cilantro.

By Buckwheat Queen

Ingredients

• ✓ green lentil
• water
• kidney bean
• corn
• parsley
• olive oil
• balsamic vinaigrette
• sugar
• salt
• black pepper

Instructions

1. 1 Combine lentils and water in a saucepan; bring to a boil. Cook lentils at a boil until tender, about 20 minutes; drain.
2. 2 Mix kidney beans, corn, and parsley in a bowl; add lentils and gently stir.
3. 3 Whisk olive oil, balsamic vinaigrette, sugar, salt, and black pepper together in a separate bowl; drizzle over lentil mixture and gently stir.
4. 4 Cover bowl with plastic wrap; refrigerate until lentils are completely chilled, about 1 hour.

By Kelly

Ingredients

• ✓ green lentil
• cooking spray
• water
• egg
• white sugar
• margarine
• vanilla extract
• cocoa powder
• vanilla protein powder

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Coat bottom and sides of an 8-inch baking pan with cooking spray.
2. 2 Place lentils and water in a blender; puree into a smooth paste.
3. 3 Transfer lentil paste to a large bowl. Mix in eggs, sugar, margarine, and vanilla extract. Stir in cocoa powder and protein powder until batter is thick and well-combined. Pour into the prepared pan.
4. 4 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes.

By Leanne

Ingredients

• ✓ green lentil
• soft tofu
• spinach
• sugar
• salt
• black pepper
• all-purpose flour
• vegetable oil
• sunflower oil
• soy milk
• apple cider vinegar
• sea salt

Instructions

1. 1 Place lentils into a large container and cover with several inches of cool water; soak for 2 hours.
2. 2 Place lentils, tofu, spinach, sugar, 1/2 teaspoon salt, and pepper in a bowl; mix by hand. Incorporate flour until just combined.
3. 3 Heat vegetable oil in a saucepan over medium heat. Drop rounded teaspoonfuls of the tofu mixture gently into the hot oil. Fry until golden brown, about 2 minutes per side. Drain on a paper towel-lined plate.
4. 4 Combine sunflower seed oil, soy milk, apple cider vinegar, and sea salt in a bowl; blend with an immersion blender until mayonnaise is smooth. Serve with tofu bites.

By VeggieCravings

Ingredients

• ✓ green lentil
• olive oil
• onion
• garlic
• ginger root
• brown rice
• cumin
• salt
• black pepper
• cinnamon
• water

Instructions

1. 1 Heat olive oil in a pot over medium heat; cook and stir onion and garlic until onion has softened, 5 to 7 minutes. Add ginger and stir until fragrant, 1 minute. Add brown rice and stir to coat rice with oil.
2. 2 Stir lentils, cumin, salt, black pepper, and cinnamon into rice mixture; cover with water. Place lid on pot and simmer over low heat until lentils are tender and rice has absorbed the water, about 45 minutes.

By shari p

Ingredients

• ✓ green lentil
• water
• honey
• olive oil
• active dry yeast
• wheat berry
• spelt flour
• barley
• millet
• great northern bean
• kidney bean
• pinto bean
• salt

Instructions

1. 1 Gather the ingredients.
2. 2 Mix water, honey, olive oil, and yeast in a large bowl. Let sit for 3 to 5 minutes.
3. 3 Meanwhile, stir together wheat berries, spelt flour, barley, millet, lentils, great northern beans, kidney beans, and pinto beans together until well mixed.
4. 4 Grind in a flour mill.
5. 5 Add fresh milled flour mixture and salt to yeast mixture; stir until well mixed, about 10 minutes. The dough will be loose.
6. 6 Pour dough into two greased 9x5-inch loaf pans. Let rise in a warm place until dough has reached the top of the pan, about 1 hour.
7. 7 Preheat the oven to 350 degrees F (175 degrees C).
8. 8 Bake in the preheated oven until loaves are golden brown, 45 to 50 minutes.

By Karin Christian

Ingredients

• ✓ green lentil
• tomato
• onion
• garlic
• cumin
• oregano
• chili powder
• paprika
• garlic powder
• onion powder
• salt
• chicken broth
• chicken thigh

Instructions

1. 1 Combine green lentils, tomatoes, onion, minced garlic, cumin, oregano, chili powder, paprika, garlic powder, onion powder, and salt in a slow cooker. Pour in chicken broth and stir gently to evenly distribute seasonings. Settle chicken thighs into broth, ensuring they are submerged in liquid.
2. 2 Cook on High for 4 hours. Chicken should be falling off the bone and lentils should be tender (if not, cook a little bit longer).
3. 3 Use tongs to remove chicken from soup to a cutting board. Pull meat off the bones with tongs and either rough chop or break apart into bite-sized pieces; discard the bones. Stir meat into soup and adjust seasonings as desired.

By Rebekah Rose Hills

Ingredients

• ✓ green lentil
• lime
• guacamole
• cilantro
• tomato
• lettuce
• flour tortilla
• vegan corn tortilla
• hot sauce
• adobo
• chipotle chile in adobo sauce
• water
• tomato paste
• brown lentil
• garlic
• onion
• olive oil
• fennel seed
• salt
• oregano
• coriander
• cumin
• ancho chile powder

Instructions

1. 1 Combine ancho chile powder, cumin, coriander, oregano, salt, and fennel in a small bowl.
2. 2 Heat oil in a large skillet over medium-high heat. Cook onion and garlic, stirring occasionally, until lightly browned, about 3 minutes. Add spice mixture and cook, stirring, until toasted, about 30 seconds.
3. 3 Reduce heat to medium and add cooked lentils, tomato paste, a few splashes of water, and chipotle peppers. Cook, mashing lightly with a fork and adding water if necessary, until lentils are heated through and hold together, about 5 minutes. Season with additional salt if needed and adobo or hot sauce.
4. 4 Lightly toast tortillas in a cast-iron skillet over medium heat. Spread about 1/3 cup filling down center of each tortilla. Top with lettuce, tomatoes, and cilantro. Serve with guacamole and lime wedges.

By isachandra

Ingredients

• ✓ green lentil
• olive oil
• onion
• carrot
• thyme
• garlic
• kosher salt
• red pepper flakes
• black pepper
• chicken broth
• tomato
• dinosaur kale
• lemon

Instructions

1. 1 Heat olive oil in a skillet over medium heat. Add onion and carrot; cook and stir until softened, about 4 minutes. Add thyme sprigs, garlic, ½ teaspoon salt, pepper flakes, and black pepper; cook and stir for 1 minute.
2. 2 Stir in chicken broth, tomatoes and their juice, and lentils; cover skillet. Simmer until lentils are tender, about 40 minutes. Add kale, lemon zest, and lemon juice; cook until kale is wilted, about 5 minutes. Season with salt and black pepper.

By Dezzie

Ingredients

• ✓ green lentil
• red 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

• ✓ green lentil
• water
• olive oil
• onion
• garlic
• turmeric
• coriander
• cumin seed
• salt
• black pepper
• potato
• tomato
• sweet potato
• carrot
• vegetable broth

Instructions

1. 1 Place water and lentils in a saucepan. Bring to a boil. Reduce heat to medium-low, cover, and simmer until lentils are tender and liquid has been absorbed, about 20 minutes.
2. 2 Heat oil in a skillet or tagine over medium-high heat. Saute onions until browned and translucent, about 5 minutes. Add garlic, turmeric, coriander, cumin, salt, and pepper. Cook and stir until fragrant, about 3 minutes. Stir in the cooked lentils, potatoes, crushed tomatoes, sweet potatoes, and carrots. Pour in vegetable broth; reduce heat and simmer until vegetables are tender, about 40 minutes.

By Lady at the Stove

Ingredients

• ✓ green lentil
• olive oil
• onion
• garlic
• lamb shank
• water
• turmeric
• black pepper
• carrot
• rice
• spinach
• parsley
• cilantro
• salt
• lemon

Instructions

1. 1 Heat olive oil in a 4-quart Dutch oven or other heavy-bottomed pot over medium heat. Add onion; cook until translucent, about 5 minutes. Add garlic; cook 1 minute more. Add lamb shank and sear until lightly browned on all sides, about 6 minutes total.
2. 2 Add the water, turmeric, and pepper. Bring to a boil. Reduce heat and simmer, covered, until lamb is almost cooked, about 40 minutes.
3. 3 Add carrot, lentils, and rice. Cover and cook 20 minutes more. Stir in spinach, parsley, and cilantro. Cook over medium-low heat 10 minutes more.
4. 4 Remove lamb shank and let cool slightly. Separate meat from bone, shred it into medium pieces, and return it to the soup.
5. 5 Season with salt and additional black pepper as needed. Add lemon juice just before serving.

By Shadi HasanzadeNemati

Ingredients

• ✓ green lentil
• olive oil
• onion
• garlic
• red bell pepper
• carrot
• mushroom
• red wine
• tomato
• vegetable broth
• paprika
• basil
• oregano
• mixed herbs
• nutmeg

Instructions

1. 1 Heat olive oil in a large pot over medium heat. Add onion and garlic; sauté until soft, about 5 minutes. Stir in bell pepper and carrot; cook for 4 to 5 minutes. Add mushrooms; cook and stir until softened, about 2 minutes.
2. 2 Pour in wine and simmer until slightly reduced, about 1 minute. Stir in diced tomatoes and vegetable broth. Bring sauce to a boil, then reduce the heat and simmer until flavors combine, 10 to 15 minutes. Stir in lentils, paprika, basil, oregano, mixed herbs, and nutmeg; cook until lentils are heated through, about 5 minutes.

By sorchaspud

Ingredients

• ✓ green lentil
• vegetable oil
• carrot
• onion
• garlic
• vegetarian burger crumble
• all-purpose flour
• vegetable broth
• worcestershire sauce
• tomato paste
• soy sauce
• pea
• rosemary
• salt
• black pepper
• mashed potato

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Grease a large casserole dish.
2. 2 Heat oil in a large skillet over medium-high heat. Cook and stir carrot, onion, and garlic in the hot oil until soft and onion is clear, 5 to 7 minutes. Add burger crumbles and lentils; cook until heated through, 5 to 7 minutes. Add flour and saute, 1 to 2 minutes.
3. 3 Stir broth, Worcestershire sauce, tomato paste, and soy sauce into the skillet. Simmer until the sauce thickens, about 5 minutes. Turn off the heat and stir in peas and rosemary. Season with salt and pepper. Pour the mixture into the prepared casserole dish and top with mashed potatoes.
4. 4 Bake in the preheated oven until heated through and potatoes are golden, 20 to 30 minutes.

By VegaMama

Ingredients

• ✓ green lentil
• parsley
• green onion
• red bell pepper
• tomato
• cucumber
• olive oil
• black pepper
• salt
• honey
• white vinegar
• lemon zest
• lemon juice
• quinoa
• bay leaf
• water
• mung bean

Instructions

1. 1 Place mung beans into a large container and cover with several inches of cool water; let soak, 8 hours to overnight.
2. 2 Bring 2 cups salted water to a boil in a medium pot. Add lentils and bay leaf, cover, and simmer over low heat for 18 to 20 minutes. Drain and set aside to cool.
3. 3 Meanwhile, drain mung beans. Bring 2 cups salted water to a boil in a small pot. Add mung beans, cover, and simmer over low heat for 20 to 25 minutes. Drain and set aside to cool.
4. 4 Bring 2 cups salted water and quinoa to a boil in a medium pot. Reduce heat and simmer, uncovered, until all water has been absorbed, 15 to 20 minutes. Remove from heat, cover, and let steam for 5 minutes. Set aside to cool.
5. 5 Place lemon juice, zest, vinegar, honey, salt, and pepper in the bottom of a large bowl. Drizzle in oil, whisking constantly until dressing is smooth. Add cooled lentils, mung beans, and quinoa; stir to combine. Add cucumber, tomato, bell pepper, green onions, and parsley; stir to incorporate. Refrigerate until cool, about 1 hour. Taste and adjust salt, if necessary.

By Bren

Ingredients

• ✓ green lentil
• black pepper
• lemon
• butter
• all-purpose flour
• cayenne pepper
• black pepper
• cumin
• coriander
• salt
• parsley
• water
• garlic
• carrot
• celery
• yellow onion
• olive oil

Instructions

1. 1 Heat olive oil in a large heavy-bottomed pot over medium heat. Cook and stir onion, celery, and carrots until slightly tender, about 5 minutes. Add garlic; cook and stir until fragrant, 30 seconds.
2. 2 Add water, lentils, 2 tablespoons fresh parsley, salt, coriander, cumin, black pepper, and cayenne pepper; stir to incorporate. Cover and simmer until lentils are tender, stirring occasionally, for 1 1/2 hours.
3. 3 Whisk flour and butter together in a small saucepan over medium-low heat; stir constantly until thickened and paste-like, about 10 minutes. Reduce heat to low, stirring every 2 to 3 minutes, until light brown, about 20 more minutes.
4. 4 Whisk flour paste into finished soup, a spoonful at a time, until smooth and creamy. Serve with lemon wedges, remaining 2 tablespoons parsley, and a sprinkle of freshly ground pepper.

By Debra Fox Sullivan

Ingredients

• ✓ green lentil
• cotechino
• onion
• bay leaf
• black peppercorn
• thyme
• water
• onion
• garlic
• bay leaf
• carrot
• salt
• pepper
• water
• olive oil
• parsley

Instructions

1. 1 Pierce cotechino with a fork in several places. Place cotechino, chopped onion, 1 bay leaf, peppercorns and thyme in a large pot. Cover with water and bring all to a boil. Reduce heat to low and let simmer for 45 to 50 minutes if using fresh cotechino (for precooked cotechino, simmer for 20 minutes).
2. 2 Meanwhile, combine lentils, quartered onion, garlic, bay leaf, carrot and salt and pepper in a large pot. Cover with 4 cups of water. Bring to a boil; cover, reduce heat to low and let simmer for 40 to 45 minutes or until lentils are soft. Add additional water if necessary.
3. 3 Remove onion, garlic, bay leaf and carrot; discard. Spoon lentils into a serving dish, drizzle with olive oil and slice rounds of cotechino over the top. Sprinkle with fresh chopped parsley and serve.

By Eileen Mintz

Ingredients

• ✓ green lentil
• olive oil
• mustard
• balsamic vinegar
• white wine vinegar
• shallot
• lemon juice
• black pepper
• salt
• flat-leaf parsley
• onion
• carrot
• celery
• sea salt
• water
• olive oil
• red bell pepper

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C).
2. 2 Toss bell pepper halves with 1 tablespoon olive oil; place on a baking sheet. Roast in the preheated oven until peppers are very soft and crisp at the edges, about 20 minutes. Set peppers aside until cool enough to handle, then dice into 1/4-inch cubes. Transfer to a large bowl.
3. 3 Meanwhile, bring cold water and lentils to a boil in a saucepan over high heat. Reduce heat to low, add 1 pinch salt, cover, and simmer until lentils are just tender to the bite, about 20 minutes. Drain and cool.
4. 4 Add cooled lentils to bell peppers; gently stir in celery, carrots, onion, and parsley. Season with 1/2 teaspoon salt and black pepper.
5. 5 Place lemon juice, shallots, white wine vinegar, balsamic vinegar, Dijon mustard, and remaining 1/2 teaspoon salt in a blender; blend on High for 10 seconds. Gradually add olive oil; blend until vinaigrette is fully emulsified and smooth. Pour 1/2 cup vinaigrette over lentils; stir gently with a wooden spoon. Taste salad; add remaining vinaigrette if desired.

By Pooja Mottl