Lentil Soup

1 large onion, finely diced

2 medium carrots, finely diced

2 celery stalks, finely diced

3 garlic cloves, minced

3 T. tomato paste

2 bay leaves

1 t. fresh thyme, minced

1 t. fresh tarragon, minced

1/4 bunch of fresh parsley, finely chopped

1-1/2 c. green lentils

2 qt. vegetable stock

1-1/2 t. sea salt

2 T. Dijon mustard

Black pepper

Saute the onion, carrot, and celery in a large soup pot over medium-high heat for 7-8 minutes. If necessary, add 1-2 T. of water at a time to keep vegetables from sticking.

Add garlic, tomato paste, bay leaves, thyme, tarragon, and parsley. Cook for another minute. Add the lentils, vegetable stock, and salt. Bring to a boil, then lower the heat and simmer, partially covered, until the lentils are tender, 25-35 minutes. Stir in the mustard and season with black pepper. Remove the bay leaves before serving.

Serves 6.

Adapted from Forks over Knives, p. 97.    

Lentil & Feta Cheese Salad

1 c. green or brown lentils

3 medium firm, flavorful tomatoes or 5-6 plum tomatoes, diced

4-6 oz. feta cheese, crumbled

2-3 scallions, minced

1/2 c. vinaigrette salad dressing

Salt and freshly ground pepper to taste

Rinse the lentils and check them for small stones. Combine in a saucepan with 3 c. water and bring to a simmer. Cover and simmer gently until done but still firm, about 30 minutes. Check frequently toward the end of cooking time to make sure they don't become over-cooked. Drain any excess water and rinse until cooled.

Combine the lentils with the remaining ingredients in a serving bowl and toss together. Serve at once or cover and refrigerate until needed.

Serves 6.

Adapted from The Vegetarian 5-Ingredient Gourmet, page 41. 

Lentil Salad with Lemon, Fresh Herbs & Arugula

1-1/2 c. green lentils, rinsed

3 c. low-sodium vegetable broth

Zest of 1 lemon

Juice of 2 lemons

2 cloves garlic, peeled and minced

1/2 c. finely chopped cilantro

2 T. finely chopped mint

4 green onions, white and green parts, finely chopped, plus more for garnish

Salt and black pepper to taste

4 c. arugula

Place the lentils in a medium saucepan with the vegetable broth and bring to a boil over high heat. Reduce heat to medium, cover, and cool 35-45 min. or until lentils are tender but not mushy.

Drain the lentils and place them in a large bowl. Add the lemon zest and juice, garlic, cilantro, mint, green onions, salt and pepper, and mix well.

To serve, divide the arugula between 4 plates. Spoon the lentil salad on top and garnish with freshly chopped green onions.

Serves 4.

Adapted from Forks Over Knives: The Cookbook, p. 70.

Lentil Soup

5 c. lower-sodium chicken broth

2 c. water

1 14-oz. can petite diced tomatoes

2 c. dried green lentils (no need to soak first)

3 medium carrots, sliced into 1/4"-thick rounds

1 small red onion, chopped

3 medium stalks celery, cut into 1/2" cubes

2 medium garlic cloves, minced

1/4 t. dried thyme

1/4 t. dried marjoram

1-1/2 T. red wine vinegar

2 t. kosher salt

1/2 t. black pepper

1/4 c. chopped fresh flat-leaf parsley

1/4 c. Parmesan cheese, grated

Stir together broth, water, tomatoes, lentils, carrots, onion, celery, garlic, thyme, and marjoran in a 5-qt. slow cooker. Cover and cook on LOW until lentils and vegetables are tender, 6-7 hours.

Transfer 2 c. soup to a blender. Secure lid but allow space for steam to escape. Place a clean towel over the opening to avoid splattering. Process until smooth, about 45 second. Sit back into slow cooker. Stir in vinegar, salt, and pepper, then ladle soup into bowls. Sprinkle each serving with parsley and Parmesan cheese.

Serves 6.

Adapted from a Southern Living magazine recipe.    

Lentil Walnut Tacos

1-1/2 c. water

1/2 c. red split lentils

1 small red onion divided (slice half; finely chop remaining half)

Juice of 2 limes, divided

1/2 c. raw walnuts, chopped

1 T. extra-virgin olive oil

1 clove garlic, minced

1-1/2 T. taco seasoning

8 6" corn tortillas

1 avocado, peeled, pitted, and sliced

1/4 c. chopped fresh cilantro

In a small saucepan, bring water and lentils to a boil. Reduce to a simmer; cover and cook 5-7 minutes, until tender. Drain and set aside.

Meanwhile, in a small bowl, cover thinly sliced onion with 1/2 of the lime juice. Set aside for at least 10 minutes to quickly pickle the onion.

Heat a medium nonstick skillet on low. Add walnuts and toast for 3 minutes, stirring every 30 seconds. Transfer to a bowl to cool.

In the same skillet on medium-high, heat oil. Add chopped onion and saute for 2 minutes. Add garlic and cook for 1 minute. Add lentils, walnuts, and taco seasoning and stir everything together; saute for 3-4 minutes. Stir in remaining half of lime juice.

Warm corn tortillas. Divide taco mixture among tortillas. Top with quick-pickled onion, avocado, and cilantro.

Serves 4.

Adapted from CleanEating.com.  

Jennie's Lentil Casserole

2 T. oil, plus more for topping

1 onion, chopped

3 medium carrots, chopped

3 stalks celery, chopped

1-1/2 pt. (3 c.) vegetable stock

9 oz. red lentils

1 t. mixed herbs

2-3 drops Tabasco, or more to taste

2 T. tomato puree (1/2 small can)

6 oz. mushrooms, sliced

2 zucchini, diced

Olive oil

3 oz. fresh breadcrumbs (panko, if possible)

3 oz. grated cheese (cheddar, pepper jack, or what have you)

Saute onion in oil until soft.. Add carrots and celery; saute until crisp tender. Add vegetable stock, lentils, herbs, Tabasco, and tomato puree. Simmer for 20 minutes. Add mushrooms and cook a few minutes more. Pour into shallow casserole. (Mixture will be like an extremely thick soup.) 

Mix breadcrumbs and grated cheese with enough olive oil to make a thick paste. Spread evenly on top of casserole. Bake at 350 degrees until topping is golden and crisp.   

Adaptations: Other vegetables, such as golden beets, will also work. This is a good "clean out the fridge" dish.

Adapted from Keeping It Simple, shared by Jennie Solomons Schillig.

Lentil & Mushroom Soup

1/2 c. green lentils (measure generously)

1 large onion

1 large clove garlic

2 T. butter

1-1/2 c. mushrooms, wiped clean and chopped

3-1/2 c. water or vegetable stock

Sea salt

Freshly ground black pepper

2 T. chopped fresh parsley, for garnish

Soak, drain and rinse the lentils per package directions.

Peel and chop the onion, crush the garlic, and saute them together in a large saucepan with the butter for 5 minutes. Add the mushrooms and saute 4-5 minutes more. Add the lentils and the water or stock. Cover and simmer gently for 1 to 1-1/4 hours, or until lentils are tender. 

Whizz the soup in a food processor or blender. Season it with salt and pepper to taste. Rewarm it in the saucepan and serve sprinkled with parsley.

Serves 4-5.

Adapted from The Bean Book, p. 5.

Lentil Salad with Lemon and Fresh Herbs

3 c. low-sodium vegetable broth
1-1/2 c. dry French lentils, rinsed and drained
2 lemons
1/2 c. finely chopped green onions
1/2 c. finely chopped fresh cilantro
2 T. finely chopped fresh mint
2 cloves garlic, minced
Sea salt and freshly ground black pepper, to taste
4 c. arugula

In a medium saucepan, bring broth and lentils to boiling; reduce heat to medium. Cook, covered, 25-30 minutes or just until lentils are tender; drain. Transfer lentils to a large bowl.

Remove 2 t. zest and squeeze 6 T. juice from lemons. Stir lemon zest, lemon juice, scallions, cilantro, mint, and garlic into lentils. Season with salt and pepper. Serve over arugula.

Makes 8 c.

Adapted from ForksOverKnives.com.

Curried Split Peas

1 c. dried split peas, rinsed, stones removed
3 c. water
1/2 t. salt
1 medium onion, chopped
3 cloves garlic, minced
1 T. finely grated or minced fresh ginger
1 T. ground turmeric
1 T. ground cumin
1/2 t. black pepper
1/2 t. ground cardamom
1 green bell pepper, very finely diced
Cooked rice (optional)
Sliced green onions, for topping
Chapatis or injera, for dipping/scooping

Grease the interior of a 5-qt. slow cooker with nonstick cooking spray.

Place the split peas, water, salt, onion, garlic, ginger, turmeric, cumin, black pepper, and cardamom in the cooker. Stir well. Cover and cook on LOW for 7-8 hours or until the peas are as tender as you like them.

Stir in the diced green pepper 15 minutes before cooking time ends.

Serve over rice, topped with green onions, with chapatis or injera.

Green or brown lentils will also work in this recipe.

Serves 4.

Adapted from Stock the Crock, p. 64.

African Sweet Potato Stew

5 c. peeled, chopped sweet potatoes
3 c. sliced or halved fresh white mushrooms
1-1/2 c. small cubes of fresh pineapple
3/4 c. uncooked green lentils
1-1/2 c. chopped onion
2 T. tomato paste
2 t. curry powder
1/4 t. ground ginger
1/4 t. cayenne pepper
1 garlic clove, minced, or 1/4 t. garlic powder
3 c. vegetable broth
1 c. chopped fresh spinach leaves, lightly packed
1/4 c. peanut butter
1 T. lime juice
1/2 c. chopped peanuts, for topping

Grease the interior of a 5-qt. slow cooker with nonstick cooking spray.

Combine the sweet potatoes, mushrooms, pineapple, lentils, onion, tomato paste, curry powder, ginger, cayenne pepper, garlic, and broth in the prepared crock and mix well. Cover and cook on LOW for 3 to 4-1/2 hours, or until the sweet potatoes, lentils, and onion are tender.

Add the chopped spinach leaves, peanut butter, and lime juice. Stir well, Cook just until heated through.

Serve in bowls, topped with chopped peanuts.

Leftovers will freeze for up to 3 months.

Serves 4 or 5.

Adapted from Stock the Crock, p. 30. 

Red Lentil Squash Soup with Lemon

2 T. olive oil, plus more for serving
1 large yellow onion, chopped
4 cloves garlic, finely chopped
2 t. finely chopped ginger
2 t. harissa
1 t. coriander
1 t. cumin
1 t. turmeric
1 t. kosher salt
1/4 t. black pepper
2 qt. vegetable broth
2 c. cubed butternut squash
1-1/2 c. dried red lentils
3 medium carrots, chopped
2 T. fresh lemon juice
Chopped roasted almonds and chopped parsley, for serving
Toasted pita bread and plan yogurt, for serving

Heat oil in a large pot over medium-high heat. Add onion and garlic; cook, stirring often, until tender and beginning to brown, 6-8 minutes. Add ginger, harissa, spices, salt, and pepper; cook, stirring constantly, until fragrant, about 2 minutes.

Add broth, squash, lentils, and carrots; bring to a boil. Reduce heat to medium-low and simmer until lentils are tender, about 20 minutes. Blend with an immersion blender (or in a regular blender, in batches, using a towel instead of the lid to allow steam to escape) until smooth. Stir in lemon juice.

To serve, drizzle each serving with oil and top with almonds and parsley. Serve with toasted pita and yogurt for dipping.

Serves 6.

Adapted from Real Simple magazine, Jan. 2020, p. 105.

Mediterranean Lentils

1 c. dry green lentils
1 c. chopped tomato
1 c. peeled and chopped cucumber
1 c. chopped orange or red bell pepper
1/2 c. chopped carrot
2 garlic cloves, finely chopped
1/4 c. chopped olives
1 T. chopped fresh basil or 1 t. dried basil
1/4 c. balsamic vinegar
1/8 t. salt
Black pepper to taste

Clean the lentils, making sure they have no stones, and pour into a large pot of water. Boil gently for 20 minutes or until tender. Strain and let cool on a tray in the refrigerator.

In a large bowl, mix the cooled lentils, tomato, cucumber, bell pepper, carrot, garlic, olives, basil, and vinegar. Season with salt and pepper.

Serve cold, either alone or accompanied by a lettuce salad.

Serves 4.

Adapted from The Vegan Starter Kit, p. 118.   

Lemony Lentil Soup

2 T. olive oil, divided
1 yellow onion, finely chopped
2 medium carrots, grated
4 cloves garlic, finely chopped
1 t. ground coriander
1/2 t. chipotle chili powder
1/4 t. ground turmeric
6 c. low-sodium vegetable broth
1-1/2 c. dried red lentils, rinsed
4 leaves curly kale, stemmed and torn into 2" pieces
1-3/4 t. kosher salt, divided
2 t. lemon zest, plus 3 T. fresh juice
1/4 t. freshly ground black pepper, plus more for serving

Preheat oven to 425 degrees.

Heat 1 T. oil in a large pot over medium-high. Add onion, carrots, and garlic; cook, stirring often, until soft, about 6 min. Stir in coriander, chili powder, and turmeric and cook, stirring constantly, until fragrant, about 30 seconds. Stir in broth and lentils and bring to a boil. Reduce heat to medium-low and simmer, uncovered, until lentils are tender, about 15 minutes.

Meanwhile, place kale on a large rimmed baking sheet. Sprinkle with 1/4 t. salt and drizzle with remaining 1 T. oil. Massage kale until evenly coated; spread in an even layer. Bake, flipping once, until crisp and lightly browned, about 5 minutes per side.

Remove soup from heat. Transfer half of soup to a blender and process until smooth. Return blended soup to pot. Stir in lemon zest and juice, pepper, and remaining 1-1/2 t. salt. Serve topped with crispy kale and several grinds of pepper.

Serves 4.

Adapted from Real Simple magazine, May 2019, p. 146.  

Smoky Red Lentil Hummus

3 c. water
1 c. dried red lentils
2 T. tahini
1-1/2 T. fresh lemon juice
1 T. olive oil, plus more for garnish
1 T. unsalted tomato paste
2 garlic cloves, smashed
1-1/4 t. kosher salt
1 t. smoked paprika
1/2 t. cumin
Fresh flat-leaf parsley
Crudites or pita wedges

Bring water and lentils to a boil in a medium saucepan over medium-high heat. Cover, reduce heat to low, and simmer, stirring occasionally, until lentils have split and are mushy, about 30 minutes. Drain and spread evenly on a small baking sheet to chill for 30 minutes.

Process lentils, tahini, lemon juice, olive oil, tomato paste, garlic, salt, paprika, and cumin in a food processor until smooth, about 30 seconds, stopping to scrape down sides as needed. Spoon into a serving bowl. Garnish with parsley and olive oil. Serve with crudites or pita wedges.

Serves 12.

Adapted from Cooking Light magazine, Dec. 2018, p. 106.

Lentil Barley Soup

2-1/4 c. raw lentils, rinsed
11 c. water
1/2 c. barley
3 bay leaves
2 c. cauliflower, chopped
2 c. broccoli, chopped
2 c. carrots, sliced
1 c. celery, sliced
1 onion, chopped
2 T. fresh parsley, chopped
1 t. celery seed
2 t. dill
freshly ground black pepper
2 T. vinegar

Bring the lentils and water to a boil in a large soup pot. Stir in the barley and bay leaves; simmer for 1/2 hour, then add prepared vegetables. Bring to a boil, reduce heat, and simmer for 1 hour or until lentils are tender. Add spices and vinegar and cook for 10 minutes more. Remove the bay leaves and serve.

Adapted from Country Herb Cooking, p. 83.  

Lentil & Grapefruit Salad

6 T. extra-virgin olive oil
3 T. lemon juice
3 t. Dijon mustard
1 T. honey
1/4 t. salt
1/4 t. pepper
1 small red onion, diced
1 15-oz. can lentils, drained and rinsed
4 oz. red cabbage, roughly chopped
1/2 c. roughly chopped flat-leaf parsley
2 red grapefruits
4 c. arugula

In a large serving bowl, whisk together olive oil, lemon juice, mustard, honey, salt, and pepper. Stir in onion. Add lentils, cabbage, and parsley and toss to combine.

Cut away peel and white pith from grapefruits and thinly slice crossways. Gently fold grapefruit and arugula into lentil mixture and serve immediately.

Serves 4.

Adapted from O: The Oprah Magazine, Jan. 2019, p.95.

Moroccan Red Lentil Soup

3-1/2 c. chicken or vegetable stock
2 small red bell peppers, seeded and chopped
1-1/4 c. red lentils, rinsed
1 onion, chopped
5 cloves garlic
2 T. olive oil
1-1/2 t. ground cumin
1 to 1-1/2 t. harissa paste
Salt and pepper to taste
Greek yogurt, for garnish
Chopped cilantro, for garnish (can also use mint, parsley, or chives)

In large saucepan, simmer stock, peppers, lentils, onion, garlic, olive oil, cumin, and harissa paste over medium-low heat, covered, until onions are tender, about 15 minutes. Puree in batches or with an immersion blender. Season with salt and pepper. Ladle into bowls and top with yogurt and cilantro before serving.

Serves 4-6.

Adapted from Rachel Ray Everyday magazine, p. 26.   

Lentil Barley Soup

1 c. lentils, rinsed and picked over
4 scallions, including greens, sliced
1 carrot, peeled and sliced
2 stalks celery, including leaves, sliced
1 t. dried Greek oregano
1/4 c. barley, white rice, or brown rice
10-12 c. low-salt stock
1 16-oz. can whole peeled tomatoes, coarsely chopped
1/4 c. dry red wine
Salt and pepper

Put lentils, scallions, carrot, celery, oregano, barley or rice, and stock in a 6-qt. pot and bring to a boil.

Reduce heat to low and simmer, uncovered, for 2 hours. Soup should reduce by 20-25%.

Add tomatoes and wine, stir, and continue cooking for an additional 1-2 hours. Salt and pepper to taste.

Makes 10-12 cups.

Adapted from Recipes from the Night Kitchen, p. 73.

Lemony Lentil & Vegetable Salad

1 c. lentils, rinsed
1 garlic clove
Good pinch of ground cumin
1 slice lemon
1 small red onion, finely chopped
1/2 c. roughly chopped dried apricots
3 small bell peppers (1 red, 1 yellow, 1 green), seeded and cut into 3/4" squares
1/4 lb. broccoli, broken into small florets
1 oz. reduced-fat goat cheese
2 T. toasted sunflower seeds

Dressing:
Juice of 1 lemon
3 T. olive oil
2 T. finely chopped fresh cilantro
Salt and pepper to taste

Put the lentils in a large saucepan, cover with water, and bring to a boil, skimming off any scum. Add the peeled garlic, cumin, and lemon slice. then reduce the heat and simmer until the lentils are tender, about 30 minutes.

Meanwhile, to make the dressing, put the lemon juice, oil, cilantro, salt, and pepper into a large salad bowl and whisk together.

Drain the lentils, discarding the lemon and garlic, and add them to the salad bowl. Toss gently to mix with the dressing. Add the onion, apricots, peppers, and broccoli florets, and mix gently. Crumble the cheese over the top. Scatter over the sunflower seeds, and serve immediately.

Serves 4.

Adapted from Eat to Beat High Blood Pressure, p. 174. 

Lentils with Macaroni

1-1/4 c. lentils, rinsed
2 t. ground cumin
2 t. ground coriander
1/4 t. cayenne pepper
1-1/2 T. canola oil, divided
1 large onion, very thinly sliced
1 t. sugar plus a pinch, divided
1 large garlic clove, crushed
1/2 t. turmeric
2 14-oz. cans no-salt chopped tomatoes
8 oz. macaroni
2 T. fresh cilantro or parsley, chopped
Salt and pepper to taste

Put the lentils in a heavy saucepan and pour in enough water to cover them by 3". Bring to a boil and boil vigorously for about 10 minutes, skimming the surface as necessary. Reduce heat and simmer until tender, 30-40 minutes. Drain well and keep warm.

Meanwhile, heat 1/2 T. canola oil in a large non-stick skillet over high heat. Add the onion and stir to coat, then reduce heat and cook, stirring frequently, until soft, about 20 minutes. Stir in 1 t. sugar, raise the heat, and continue cooking and stirring until the onion becomes dark brown and crisp. Immediately pour onto paper towels to drain; set aside.

Heat 1 T. oil in the skillet. Add garlic and saute for 30 seconds. Stir in the turmeric and continue sauteing for 30 seconds more. Pour in the tomatoes with their juice and add a pinch of sugar. Bring to a boil, stirring. Reduce heat and simmer, stirring occasionally, until the sauce thickens a little, 10-15 minutes. Season to taste.

Heat the cumin, coriander, and cayenne pepper in a saucepot and cook for 30 seconds. Add the lentils and stir in seasoning to taste. Keep warm over a very low heat.

Cook the macaroni in boiling water per package directions, until al dente, 10-12 minutes. Drain well.

Spoon the macaroni onto a serving plate and top with the spiced lentils and tomato sauce. Sprinkle with chopped cilantro or parsley and top with the crisp onions. Serve at once.

Serves 4.

Adapted from Eat to Beat High Blood Pressure, p. 141.