Type what you have

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
• 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

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
• chicken stock
• olive oil
• onion
• garlic
• cumin
• cayenne pepper
• lemon juice
• cilantro

Instructions

1. 1 Gather the ingredients.
2. 2 Bring chicken stock and lentils to a boil in a large saucepan over high heat. Reduce heat to medium-low, cover, and simmer for 20 minutes.
3. 3 Meanwhile, heat olive oil in a skillet over medium heat. Stir in onion and garlic; cook until onion has softened and turned translucent, about 3 minutes.
4. 4 Stir onion mixture into lentils; season with cumin and cayenne. Continue simmering until lentils are tender, about 10 minutes.
5. 5 Puree soup in a standing blender or with an immersion blender until smooth. Stir in lemon juice and cilantro.

By Jen Yagoobian Pfister

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
• yellow onion
• carrot
• cashew
• garlic
• salt
• black pepper
• lemon

Instructions

1. 1 Combine water, onion, carrot, cashews, garlic, salt, and pepper in a high-speed blender; blend until completely smooth.
2. 2 Pour the blended mixture into a multi-functional pressure cooker (such as Instant Pot). Stir in red lentils. 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 carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Stir in lemon juice.

By Deb C

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
• file powder
• cilantro
• kale
• water
• vegetable broth
• pepper
• clove
• cayenne pepper
• cumin seed
• allspice
• garlic
• carrot
• red potato
• celery
• sweet onion
• butter

Instructions

1. 1 Melt butter in a large saucepan over medium heat. Stir in onion and celery; cook until tender. Mix in potatoes, carrot, and garlic. Continue to cook and stir until potatoes are well coated with butter, about 5 minutes. Season with allspice, cumin, cayenne pepper, cloves, and pepper.
2. 2 Pour in vegetable broth; mix in lentils. Add water, adding more if needed to cover all ingredients. Bring to a boil, reduce heat, and stir in kale. Cook, stirring occasionally, until lentils are tender, 35 to 45 minutes.
3. 3 Stir in cilantro and filé powder. Continue cooking to desired thickness, about 5 minutes.

By MOTTSBELA

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
• 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
• 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
• 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
• 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
• 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
• 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
• olive oil
• vegetable bouillon
• onion
• garlic
• coriander
• cumin
• turmeric
• curry powder
• vegetable broth
• swiss chard

Instructions

1. 1 Soak lentils in a bowl with water to cover for 15 minutes.
2. 2 Heat olive oil and bouillon in a stockpot over medium heat. Add onions; cook and stir until translucent, about 5 minutes. Stir garlic, coriander, cumin, turmeric, and curry powder into onion mixture. Cook and stir until onion is tender and browned, adding a few spoonfuls of vegetable broth if needed to prevent burning, about 10 minutes more.
3. 3 Drain lentils and stir into onion mixture with remaining broth; bring soup to a boil. Cover stockpot, reduce heat, and simmer until lentils are soft, 30 to 45 minutes.
4. 4 Trim chard leaves, stack together, and cut into 3/4-inch strips. Stir chard into soup and cook until softened, about 10 minutes more.

By Carolyn LaLumiere Miller

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

Ingredients

• ✓ red lentil
• apricot
• onion
• garlic
• olive oil
• chicken stock
• tomato
• cumin
• thyme
• salt
• lemon juice

Instructions

1. 1 Sauté apricots, onion, and garlic in olive oil, about 5 minutes. Add chicken stock and lentils and bring to a boil. Reduce the heat and simmer for 30 minutes.
2. 2 Stir in tomatoes and season with cumin, thyme, salt, and pepper to taste. Simmer for 10 minutes.
3. 3 Stir in lemon juice. Purée 1/2 of the soup in a blender, then return to the pot. Serve.

By Karena

Ingredients

• ✓ red lentil
• cilantro
• almond sliver
• vegetable broth
• cayenne pepper
• turmeric
• garam masala
• red bell pepper
• green pepper
• garlic
• mushroom
• butter
• basmati rice
• cayenne pepper
• turmeric
• garam masala
• salt
• green pea
• green onion
• vegetable broth

Instructions

1. 1 In a pot, bring 2 1/2 cups broth to a boil. Mix in green onions and peas. Season with salt, 1 pinch garam masala, 1 pinch turmeric, and cayenne pepper to taste. Stir the basmati rice into the pot. Reduce heat to low, cover, and simmer 20 minutes.
2. 2 Melt the butter in a wok over medium-high heat. Cook and stir the mushrooms and garlic in the melted butter until lightly browned. Mix in green bell pepper and red bell pepper. Season with 1 teaspoon garam masala, 1 pinch turmeric, and cayenne pepper to taste. Stir in the lentils and 3/4 cup broth. Reduce heat to low. Cook 20 minutes, stirring occasionally, until lentils are tender.
3. 3 In a skillet over medium heat, cook the almonds, stirring frequently, until lightly browned. Remove from heat, and set aside.
4. 4 Increase wok heat to medium. Mix the rice into the wok with the vegetables and lentils. Cook and stir until all liquid has evaporated. Garnish with toasted almonds and cilantro sprigs to serve.

By Julia