Type what you have

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
• 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
• 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
• 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
• water
• salt
• turmeric
• chili powder
• spinach
• butter
• onion
• cumin
• mustard seed
• garam masala
• coconut milk

Instructions

1. 1 Rinse lentils and soak for 20 minutes.
2. 2 In a large saucepan, bring water to a boil and stir in salt, lentils, turmeric and chili powder. Cover and return to a boil, then reduce heat to low and simmer for 15 minutes. Stir in the spinach and cook 5 minutes, or until lentils are soft. Add more water if necessary.
3. 3 In a small saucepan over medium heat, melt butter and saute onions with cumin and mustard seeds, stirring often. Cook until onions are transparent, and then combine with lentils. Stir in garam masala and coconut milk and cook until heated through.

By Gill

Ingredients

• ✓ red lentil
• olive oil
• butter
• red onion
• dukka
• garam masala
• garlic
• sweet potato
• vegetable broth
• cilantro
• spinach
• black pepper

Instructions

1. 1 Heat oil and butter in a large pot over medium heat. Add onion, dukkah, garam masala, and garlic; cook and stir until onion softens, about 5 minutes. Stir in sweet potatoes; cook until lightly browned, 3 to 5 minutes.
2. 2 Pour vegetable broth into the pot; stir in lentils and cilantro. Simmer, partially covered, until lentils are tender, 20 to 25 minutes. Add spinach; simmer until wilted, about 5 minutes more. Season dahl with black pepper.

By Melanie Booth

Ingredients

• ✓ red lentil
• ginger root
• mustard seed
• cilantro
• tomato
• onion
• jalapeno pepper
• cumin
• coriander seed
• garlic
• olive oil
• water
• salt

Instructions

1. 1 Cook the lentils by boiling or pressure cooking until lentils are soft. (Pressure cooking is faster.)
2. 2 In a skillet heat the oil and add mustard seeds. When mustard seeds begin to flutter, add onions, ginger, jalapeno peppers, and garlic. Saute until the onions and garlic are golden brown. Add coriander and cumin. Add chopped tomatoes. Saute the mixture well until tomatoes are well cooked.
3. 3 Add water. Boil 6 minutes. Add cooked lentils, stirring well. Add salt to taste, stirring well. Add finely chopped cilantro and remove from heat. Serve hot.

By Rachel

Ingredients

• ✓ red lentil
• ghee
• onion
• garlic
• curry powder
• vegetable broth
• potato
• baby carrot
• coconut milk
• lemon juice
• cilantro
• tamarind concentrate

Instructions

1. 1 Heat ghee in a large pot over medium heat. Add onion, garlic, and curry powder; cook and stir until onion has softened and turned translucent, about 5 minutes. Add vegetable broth, potatoes, lentils, and carrots. Bring to a simmer, then cook until carrots are tender, 15 to 20 minutes.
2. 2 Remove from the heat and purée soup with an immersion blender until smooth.
3. 3 Return to the heat and add coconut milk, lemon juice, cilantro, and tamarind concentrate. Cook, stirring occasionally, until heated through, 3 to 5 minutes.

By EKG

Ingredients

• ✓ red lentil
• olive oil
• garlic
• carrot
• onion
• salt
• black pepper
• tomato
• vegetable stock
• coconut milk
• red curry paste
• curry powder
• cumin
• chili powder

Instructions

1. 1 Rinse lentils with cold water until water runs clear. Drain and set aside.
2. 2 Heat olive oil in a large pot over medium heat. Add garlic and cook until fragrant, about 1 minute. Add carrots and onion. Season with a pinch of salt and pepper to help vegetables release their liquid. Cook, stirring occasionally, until onions are translucent, about 5 minutes.
3. 3 Add tomatoes and another pinch of salt. Cook, stirring occasionally, for 3 minutes. Stir in vegetable stock and lentils. Increase heat to high and bring to a boil.
4. 4 Reduce heat to low and cover. Simmer, stirring every so often, for 45 minutes. Stir in coconut milk, curry paste, curry powder, cumin, and chili powder. Simmer, uncovered, for 5 minutes. Season with salt and pepper.

By kitschykitch

Ingredients

• ✓ red lentil
• brown 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

Ingredients

• ✓ red lentil
• water
• vegetable oil
• onion
• curry paste
• curry powder
• turmeric
• cumin
• chili powder
• salt
• sugar
• garlic
• ginger
• tomato puree

Instructions

1. 1 Gather all ingredients.
2. 2 Wash lentils in cold water until water runs clear.
3. 3 Put lentils in a pot with enough water to cover; bring to a boil and reduce heat to medium-low. Cover and simmer, adding water as needed to keep lentils covered, until tender, 15 to 20 minutes. Drain.
4. 4 Heat vegetable oil in a large skillet over medium heat; cook and stir onions in hot oil until caramelized, about 20 minutes.
5. 5 Mix together curry paste, curry powder, turmeric, cumin, chili powder, salt, sugar, garlic, and ginger in a large bowl; stir into onions.
6. 6 Increase heat to high and cook, stirring constantly, until fragrant, 1 to 2 minutes.
7. 7 Stir in tomato puree and lentils; cook until warmed through.
8. 8 Serve and enjoy!

By Emma Maher

Ingredients

• ✓ red lentil
• olive oil
• cauliflower
• carrot
• water
• vegetable bouillon
• coconut milk
• garlic powder
• onion flake
• curry powder
• paprika
• turmeric
• cumin
• kale

Instructions

1. 1 Heat olive oil in a large pot over medium-high heat. Add cauliflower and carrots; saute until softened, 7 to 8 minutes.
2. 2 Pour boiling water and vegetable bouillon into a bowl and stir until dissolved. Add broth and coconut milk to cauliflower mixture. Bring to a boil.
3. 3 Stir lentils, garlic powder, onion flakes, curry, paprika, turmeric, and cumin into the pot. Cover and let simmer until lentils are fully cooked and tender, about 20 minutes. Stir in kale and let sit over low heat for 5 minutes. Remove from heat and serve.

By Hedz

Ingredients

• ✓ red lentil
• yellow lentil
• mung bean
• water
• salt
• turmeric
• ghee
• cumin seed
• onion
• green chile pepper
• ginger
• cilantro
• cayenne pepper
• lemon juice

Instructions

1. 1 Rinse the yellow lentils, red lentils, and mung beans and put them in a medium saucepan with 5 cups water, salt, turmeric, and 1 teaspoon ghee. Bring to a boil. Reduce heat and simmer until lentils are easily mashed, about 30 minutes.
2. 2 Heat remaining ghee in a frying pan over medium heat. Add cumin seeds and cook until they sputter. Add onion, chile peppers, and ginger; stir-fry until onions are soft, 5 to 7 minutes. Remove from heat and add cilantro and cayenne. Transfer mixture to lentils.
3. 3 Let mixture simmer for 3 minutes. Remove from heat and stir in lemon juice.

By rbexx34

Ingredients

• ✓ red lentil
• water
• salt
• vegetable oil
• mustard seed
• cumin seed
• onion
• garlic
• turmeric
• spinach
• tomato
• cayenne pepper
• cilantro
• water

Instructions

1. 1 Bring 4 cups water and lentils to a boil in a saucepan; stir in salt. Reduce heat to medium-low; simmer 10 minutes. Skim off any foam that forms; continue to simmer until lentils are tender, about 1 hour.
2. 2 Heat oil in a separate saucepan. Add mustard seeds and cumin seeds; cook until they start to splatter, 2 to 3 minutes. Add onion, garlic, and turmeric; cook and stir until onion is soft, about 5 minutes. Stir in spinach, tomato, and cayenne pepper; cook until spinach wilts and tomato is tender, about 5 minutes.
3. 3 Stir cooked lentils and cilantro into spinach mixture; bring to a simmer and cook for 5 minutes. Taste; adjust salt and water according to preferences.

By lucky

Ingredients

• ✓ red lentil
• vegetable oil
• potato
• cauliflower
• onion
• garlic
• curry powder
• ground ginger
• tomato
• vegetable stock
• malt vinegar
• mango chutney
• salt
• pepper
• parsley

Instructions

1. 1 Warm oil in a large skillet over medium heat. Stir in potatoes, cauliflower, onion, and garlic; cook until the garlic begins to brown. Stir in the curry powder and ginger, and cook about 3 minutes. Stir in lentils, tomatoes, vegetable stock, vinegar, and chutney. Season with salt and pepper. Cover, and simmer, stirring occasionally, until the lentils are tender, about 20 minutes. Top with parsley.

By DARKSTORM406

Ingredients

• ✓ red lentil
• canola oil
• red onion
• garlic
• ginger
• brown sugar
• cumin
• curry paste
• potato
• tomato
• coconut milk
• vegetable bouillon
• lemon juice
• salt
• black pepper

Instructions

1. 1 Heat oil in a pot over medium-low heat. Add onions, garlic, and ginger; cook and stir until fragrant, 3 to 5 minutes. Sprinkle in sugar and cumin; cook and stir until sugar caramelizes, about 2 minutes, making sure cumin does not burn.
2. 2 Stir in curry paste and cook for 1 to 2 minutes. Add potatoes, tomatoes with their juices, coconut milk, lentils, and bouillon; bring to a boil. Reduce the heat, then cover and simmer, stirring occasionally, until potatoes and lentils are cooked through, 20 to 25 minutes. Season with lemon juice, salt, and pepper.

By JessiT

Ingredients

• ✓ red lentil
• brown lentil
• water
• turmeric
• canola oil
• onion
• tomato
• garlic
• curry powder
• cumin
• salt
• black pepper
• clove
• pumpkin
• potato
• carrot
• spinach
• apple

Instructions

1. 1 Place the red and brown lentils in a pan with the water and turmeric. Cook over medium-low heat until tender, about 45 minutes. Drain, reserving 2 1/2 cups of the cooking liquid.
2. 2 Meanwhile, heat the canola oil in a large, deep pot over medium heat. Stir in the onion, and cook until tender and transparent, about 5 minutes. Stir in the tomatoes and garlic; cook 5 minutes more, stirring occasionally. Mix in the curry powder, cumin, salt, pepper, and cloves. Add the cooked lentils, reserved cooking liquid, pumpkin, potatoes, and carrots. Cover, and cook over medium-low heat until the vegetables are tender, 35 to 45 minutes. Stir in the spinach and apple. Cook until the pumpkin can be easily pierced with a fork, about 15 minutes more. Adjust seasonings to taste.

By JMCCREAR

Ingredients

• ✓ red lentil
• garlic
• ginger
• mushroom
• olive oil
• pea
• tomato
• broccoli
• turmeric
• cayenne powder
• black pepper
• salt
• coriander
• cumin
• red onion
• water
• basmati rice

Instructions

1. 1 Rinse rice in several changes of water and transfer to a container. Cover with water and let soak at room temperature, 15 minutes to 1 hour. Drain.
2. 2 Combine 3 cups water with red lentils in a large pot over medium heat. Bring to a simmer, skimming any scum that collects on the surface. Stir in onion, cumin, coriander, salt, black pepper, cayenne, and turmeric. Reduce heat to low and simmer, partially covered, until lentils are tender, about 30 minutes.
3. 3 Stir broccoli, tomatoes, peas, and salt into the pot. Continue cooking, stirring frequently, until lentils are soft, about 30 minutes more.
4. 4 Combine drained rice with remaining 1 1/2 cup water in another pot; bring to a boil. Reduce heat to very low and simmer, covered with a tight-fitting lid, until rice is tender and liquid is absorbed, about 20 minutes.
5. 5 Heat oil in a small skillet over medium heat. Add mushrooms, ginger, and garlic; cook and stir until fragrant, 3 to 5 minutes. Pour over lentils; stir to distribute. Cook lentils until flavors combine, about 5 minutes. Serve lentils with rice.

By katie

Ingredients

• ✓ red lentil
• cilantro
• black pepper
• salt
• lemon juice
• cilantro
• green bean
• carrot
• coconut milk
• cauliflower
• vegetable stock
• turmeric
• cumin
• coriander
• garlic
• ginger
• onion
• vegetable oil

Instructions

1. 1 Heat 2 tablespoons oil in a large saucepan over low heat and cook onion, stirring frequently, until soft and translucent about 10 minutes. Add ginger, garlic, coriander, cumin, and turmeric and cook, stirring continuously, for 2 minutes. Stir in lentils and pour in vegetable stock. Bring to a boil, reduce heat, cover, and simmer gently for 10 minutes.
2. 2 Meanwhile, heat the remaining 1 tablespoon oil in a skillet over medium heat and cook cauliflower until lightly browned, 2 to 3 minutes.
3. 3 Stir cauliflower, coconut milk, and carrot into the lentil mixture. Bring the curry back to a gentle simmer and cook until vegetables are tender, about 10 minutes. Stir in green beans and cook for an additional 3 to 4 minutes.
4. 4 Stir 3 tablespoons cilantro and lemon juice into the curry. Season with salt and pepper. Spoon onto a warmed serving dish and garnish with cilantro sprig.

By Maggie Pannell

Ingredients

• ✓ red lentil
• red pepper flakes
• green onion
• cilantro
• greek yogurt
• coconut cream
• chicken broth
• tamarind paste
• bay leaf
• apple
• tomato
• potato
• tomato paste
• celery
• carrot
• yellow onion
• ginger
• garlic
• cayenne pepper
• coriander
• mustard
• black pepper
• cumin
• garam masala
• curry powder
• salt
• chicken thigh
• vegetable oil
• butter

Instructions

1. 1 Gather all ingredients.
2. 2 Melt butter and oil in a soup pot over medium-high heat. Add chicken thighs and season with salt; let brown for 4 to 5 minutes. Flip and brown on opposite side, 4 to 5 minutes more.
3. 3 While chicken browns, combine curry powder, garam masala, cumin, black pepper, ground mustard, coriander, and cayenne in a small bowl.
4. 4 Remove browned chicken from the pot and transfer to a plate to cool enough to handle; roughly chop or shred.
5. 5 While chicken cools, reduce heat to medium and add spice blend to pot; cook and stir until fragrant, about 30 seconds. Add garlic and ginger; cook and stir until fragrant, about 1 minute. Add onions, carrots, and celery. Season with salt and cook, stirring, until onions turn translucent, 3 to 4 minutes.
6. 6 Stir in tomato paste and continue to cook for 3 minutes more.
7. 7 Stir in potatoes, tomatoes, and apples. Add red lentils, bay leaf, and tamarind paste.
8. 8 Pour in chicken broth, stir, and raise heat to high; add coconut cream. Bring to a simmer. Stir and reduce heat to medium-low. Let simmer, stirring occasionally, for about 30 minutes.
9. 9 Stir chopped chicken and any accumulated juices into the soup. Continue to let simmer, stirring occasionally, until vegetables are fully cooked, lentils are tender, and soup has thickened, 20 to 30 minutes more. Taste and adjust as needed.
10. 10 Serve in warm bowls topped with Greek yogurt, cilantro, and scallions. Sprinkle with red chili flakes.

By John Mitzewich

Ingredients

• ✓ red lentil
• water
• kosher salt

Instructions

1. 1 Gather the ingredients.
2. 2 Add lentils and water to a blender, or food processor and soak for at least 3 hours.
3. 3 Blend lentils until they are very smooth. Season with salt. (Batter can be used immediately, but for best results refrigerate overnight).
4. 4 To cook, heat a non-stick pan on medium-high. Grease lightly with olive oil and allow to get hot. Add 1/4 to 1/3 cup of batter to the hot pan.
5. 5 Use the bottom of a ladle or spoon to spread out into a 5 or 6 inch circle. Lower heat to medium, and adjust from there if needed. Cook the first side for about 1 1/2 to 2 minutes, before flipping over.
6. 6 Cook the second side for about 2 minutes, before transferring to a plate. Keep warm flatbreads covered with a towel while cooking and stacking.

By John Mitzewich

Ingredients

• ✓ red lentil
• onion
• olive oil
• cumin
• black pepper
• onion soup mix
• lemon
• parsley

Instructions

1. 1 Place lentils into a pressure cooker, and cover with about 1 inch of water. Add onion and oil, cook for 10 minutes and then turn off heat and let set for 10 minutes.
2. 2 Place lentil mixture, cumin, and pepper into a food processor or blender and puree until smooth.
3. 3 Transfer pureed soup into a large stock pot and return to heat. Right as soup is ready to boil add onion soup mix, stirring until well mixed. Simmer until soup has a thick creamy consistency.
4. 4 Prior to serving add lemon juice and chopped parsley for a little flavor and garnish.

By ALMA-LOU

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
• butter
• onion
• paprika
• bulgur
• tomato paste
• vegetable stock
• cayenne pepper
• mint
• lemon
• mint

Instructions

1. 1 Melt butter in a large saucepan over low heat. Cook onions in hot butter until golden brown, about 15 minutes.
2. 2 Stir paprika, lentils, and bulgur into onions to coat with butter.
3. 3 Add tomato paste, vegetable stock, and cayenne pepper; bring to a boil and cook until soft and creamy, about 1 hour.
4. 4 Crumble dried mint leaves into soup; stir and remove from heat.
5. 5 Ladle into bowls and garnish with lemon slices and fresh mint to serve.

By Genevia Jensen

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
• coconut oil
• onion
• garlic
• ginger
• curry powder
• coriander
• cumin
• vegetable broth
• cauliflower
• sweet potato
• spinach

Instructions

1. 1 Heat coconut oil in a large saucepan over medium heat. Add onion and garlic and saute until translucent, 5 to 6 minutes. Stir in ginger, 1 tablespoon curry powder, coriander, and cumin and saute until fragrant, about 2 minutes more. Pour in broth and lentils and stir to combine. Bring mixture to a low boil; reduce heat and simmer for 5 minutes.
2. 2 Stir in cauliflower and sweet potato. Cover, reduce heat to medium-low, and simmer until cauliflower and sweet potato are tender, 20 to 25 minutes. Season with salt and pepper and add more curry powder if desired. Stir in spinach and cook until wilted, 3 to 5 minutes.

By Kasmira Bresett