Lentil Lamb Chili.

Lentil Lamb Chili • Dale Gray:
Ingredients:
3 tablespoons extra-virgin olive oil or canola oil
1 pound lean ground lamb (see Tip)
1 large onion, diced
1 teaspoon salt
4 cloves garlic, minced
1 tablespoon chopped ginger
1 red bell pepper, diced (2 cups)
1 cup brown lentils
3 tablespoons chili powder
2 tablespoons paprika
2 teaspoons ground cumin
1 teaspoon ground cardamom
1 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1 teaspoon tagine seasoning
1 14-ounce can no-salt-added diced tomatoes
1 teaspoon tomato paste
1 tablespoon sugar
2 15-ounce cans no-salt-added small white beans, rinsed
4 cups vegetable broth
1/2 cup chopped parsley

Method:
Heat oil in a Dutch oven over medium-high heat.
Add ground lamb, onion, salt, ginger and garlic.
Cook, stirring and breaking up the meat with a wooden spoon, until the meat is no longer pink, 3 to 5 minutes.

Add lentils and red pepper.
Cook, stirring occasionally, until the bell pepper is starting to soften, 2 to 3 minutes.

Add chili powder, paprika, cumin, cardamom, cinnamon, allspice, tagine seasoning and cook, stirring, until aromatic, 30 seconds to 1 minute.

Stir in tomatoes, tomato paste, beans, and sugar.

Add stock and bring to a boil.
Reduce heat to a simmer, partially cover the pot and cook, stirring occasionally, until the liquid is reduced and thickened and the lentils are tender, about 50 minutes.
Stir fresh parsley through and serve.

Makes six one and a half cup portions.

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Lentil and squash salad with walnuts and cranberries.

Lentil and squash salad with walnuts and cranberries | Recipes | Gino's Italian Escape
Ingredients

400g butternut squash, cut into 1cm cubes
2 tablespoons olive oil
400g dried green lentils
Grated zest and juice of 2 lemons
6 tablespoons extra virgin olive oil
3 spring onions, thinly sliced
1 cucumber, peeled, deseeded and diced
75g walnut pieces
50g dried cranberries, finely chopped
3 tablespoons chopped fresh flat-leaf parsley
Sea salt and freshly ground black pepper

Method

Pre-heat the oven to 180c/gas mark 4.
Put the squash in a large roasting tin, drizzle with the olive oil and season with salt and pepper.
Roast for 25-30 minutes or until soft and slightly golden – then leave to cool.

Bring a large pan of salted water to the boil over a high heat.
Add the lentils and cook for about 18-20 minutes or until tender, stirring occasionally.
Drain well and leave to cool.

Meanwhile, to make the dressing, put the lemon juice in a small bowl.
Slowly add the extra virgin olive oil, whisking constantly, until combined.
Add some sea salt and pepper.

Place the lentils and squash in a large bowl and add the lemon zest, spring onions, cucumber, walnuts, cranberries and parsley.
Pour the dressing over the salad and toss.

Lentil and Rhubarb Stew With Indian Spices.

Recipe of the Day: Lentil and Rhubarb Stew With Indian Spices - The New York Times

Any lentils, including the tiny dark green de Puy lentils from France, will work here, but I prefer orange ones because they are incredibly quick-cooking and nicely colored.
Also, I\'d stay away from adding other full-flavored vegetables - I tried both beets and turnips while developing this dish - because they overcomplicate the nearly perfect marriage of flavors.

Ingredients
3 or 4 stalks rhubarb, strings removed, chopped
1 cup orange lentils, well washed
2\r\n tablespoons minced ginger
1 tablespoon minced garlic
4 cardamom pods
1 tablespoon mustard seeds
2 cloves
1 teaspoon cracked black pepper
1 dried ancho or other mild chili, optional
Salt
Chopped cilantro leaves for garnish
Method
Combine all ingredients except salt and cilantro in a saucepan and add water to cover by about 2.54 cm.
Cook at a steady simmer until lentils and rhubarb are quite soft, 20 to 30 minutes.
Remove cloves and, if you like, cardamom pods.
Add salt, then taste and adjust seasoning.
Garnish with cilantro and serve.

- Lentil and Rhubarb Stew With Indian Spices (& other savory rhubarb ideas) | the taste space

Roasted beetroot and lentil salad.

Roasted beetroot and lentil salad recipe - Telegraph
The ingredients:
1kg small 'Detroit Dark Red' and 'Burpee's Golden' beetroots, peeled
1 red onion, peeled
1 tbsp honey
2 tbsp unfiltered olive oil
2 tbsp balsamic vinegar
salt and pepper
250g precooked beluga lentils
1 handful of beet leaves, finely shredded
juice and rind of 1 orange
a few sprigs of mint and dill
100ml crème fraîche

Method:
Cut the beetroot and onions into quarters.
Arrange in a roasting tin and drizzle over the honey, olive oil and balsamic vinegar.
Do not toss together as the red beets will stain the yellow ones.
Season with salt and pepper.

Roast the beetroot in a preheated 200°C/400°F/gas mark 6 oven for 45 minutes or until tender.
Spoon the lentils onto a plate and arrange the beet leaves around them.
Top with roasted beetroot, drizzle with the orange juice and scatter over herbs and orange rind.
Serve with a dollop of crème fraîche and extra oil and vinegar.
This salad is a match made in heaven with goat's cheese or grilled mackerel.

if you bought cooked beet it as an option:

combine the 1/3 cup inexpensive balsamic vinegar and 1 tablespoon maple syrup in a small skillet.
Cook over medium heat until the liquid is reduced by about half (if shoul lightly coat the back of a metal spoon).
Pay close attention and be sure not to over-reduce it; it goes from sweet and syrupy to burnt and hard very quickly.
Toss the glaze with the roasted beets and chill until ready to serve.

More: - Dinner Tonight: Beet, Avocado, and Goat Cheese Salad | Serious Eats

Lentil Meatballs.

Lentil Meatballs with Indian Fenugreek Sauce Recipe on Food52
Serves 4 to 6

1 cup small caviar lentils (uncooked)
1 teaspoon fennel seeds
1/2 cup quinoa (uncooked)
1 teaspoon salt
1 teaspoon granulated garlic
1/3 cup chopped cilantro
6 ounces firm tofu
1 to 2 tablespoons olive oil

Coconut Fenugreek Sauce
6 cloves garlic, minced
1 tablespoon ginger, minced
1 teaspoon turmeric, grated (or 1/2 teaspoon ground turmeric)
1 1/2 tablespoons olive oil
1 large tomato, diced
1 tablespoon dried fenugreek leaves
1 13.5-ounce can coconut milk (not light)
1 tablespoon lime juice
1 teaspoon brown sugar
1/2 teaspoon salt, plus more to taste
1/4 teaspoon cayenne
1/4 teaspoon cracked pepper

Bring lentils, fennel seeds, and 3 cups of water to a boil over high heat in a small pot.
Cover, turn heat to low, and simmer 25 minutes.
Drain well.
Over high heat, bring quinoa and 1 cup of water to boil in a small pot.
Cover, turn heat to low, simmer 15 minutes, turn heat off, and leave covered.

Make the sauce:
In a skillet or medium pot, sauté the garlic and ginger in olive oil over medium heat until just golden, stirring often to prevent burning.
Add turmeric (fresh or dried) and sauté 1 more minute.
Add diced tomato and sauté until most of the juices evaporate, about 5 to 8 minutes.
Stir in coconut milk, fenugreek leaves, lime juice, brown sugar, salt, cayenne, and pepper.
Taste and adjust seasoning.
Bring to a simmer, then turn off the heat until ready to serve.

Make the meatballs:
Preheat oven to 200° C.
In a food processor, pulse the quinoa and half the lentils until the texture is that of coarse sand.
Place in a large bowl and add the remaining lentils, chopped cilantro, salt, and granulated garlic to the bowl and mix well.
In the same food processor, combine tofu and 1 to 2 tablespoons of oil. (The tofu will bind the mixture and the oil will keep it from drying out.)
Pulse the tofu and oil until smooth, scraping down the sides as necessary.
Scoop it into the lentil mixture and combine well.
Prepare a parchment-lined baking sheet.
With your hands, knead the lentil mixture briefly until it’s thoroughly mixed and the salt and spices are evenly distributed.
Form small ping-pong-sized balls.
Place on baking sheet and place in the oven for 20 to 25 minutes.
Warm the sauce and arrange the warm lentil meatballs in it.
Sprinkle with cilantro and serve immediately.

Squash Noodle Soup with Healing Turmeric.

Japan’s Oldest Soba Shop

1 small spaghetti squash
Coconut oil
Sea salt, to taste
Freshly ground black pepper, to taste
3 to 4 medium carrots
Fresh or dried thyme to taste (optional)
3/4 cup beluga lentils, preferably soaked overnight and rinsed
2 lemongrass stalks
3 garlic cloves, minced
One 1-inch piece of ginger, diced
2 teaspoons turmeric
1 small chile, seeded and minced
Handful kaffir lime leaves (optional)
2 lemons, plus more for serving
2 cups spinach leaves, chopped
Cilantro leaves, for serving (optional)

Preheat oven to 200°C.
Cut squash in half and remove seeds.
Rub the flesh with coconut oil and sprinkle with salt and pepper. P
lace onto a rimmed baking tray, cut side down.

Clean carrots, sprinkle them with salt, pepper, thyme leaves (if using) and coconut oil and toss to coat.
Arrange around the squash on the baking tray.
Bake for 30 minutes or longer, until both carrots and squash are soft throughout.
Remove the carrots if they are ready before the squash.
Let cool.

In the meantime, rinse lentils and put them into a large saucepan with 10 cups of filtered water.
Bring to a boil, lower the heat to a simmer and cook for 15 minutes or until they are soft but still have a bite to them.
Salt at the last 5 minutes.
Drain over colander, saving the cooking water.

Pour cooking water back into the saucepan.
Remove the harder outer layers from the lemongrass, bruise with the back of a chef’s knife and finely chop.

Add lemongrass, garlic, ginger, turmeric, chile and kaffir lime leaves (if using) to the cooking water.
Bring to a boil over medium-high heat, then lower to a simmer and cook for 10 minutes.
Remove from heat.
Add juice of 2 lemons and salt to taste.
Cover and let infuse for 30 minutes.
Strain, discarding the solids.

Scoop the “noodles” out of the squash with a fork and add them to the broth along with lentils.
Dice carrots and add them to the broth as well.
Reheat to a near boil over high heat, add spinach and remove from heat.
Serve with more lemon and cilantro leaves.

Lentil & Kale Dish.

The Make-Ahead Lentil & Kale Dish for Desperate Times
How to Cook with Lentils
Creamed Lentils with Kale Recipe on Food52

Creamed Lentils with Kale.
The Ingredient List:
Olive oil
2 cloves garlic, minced
2 shallots, finely diced
1/2 small onion, finely diced
1 teaspoon tomato paste
1 tablespoon white miso
1 cup French green lentils
4 cups water
1 bunch lacinato kale, de-stemmed and washed
1 cup heavy cream
1 fresh whole nutmeg
1/2 teaspoon dried ground sage

Salt
Freshly ground black pepper
Preparation Method:
Place a medium sized pot over medium heat, and add just enough olive oil to cover the bottom of the pot.
When the oil is hot, add the garlic, shallot, and onion.
Season lightly with salt and freshly ground black pepper.
Stir frequently, until the mixture is soft and translucent.
Add the miso and the tomato paste.
Using a rubber spatula, stir the miso and the tomato paste until they are incorporated.
Cook for 3-5 minutes, stirring frequently.
Add the lentils and the water.
Turn the heat to high and bring the liquid to a boil, then reduce the heat so that the liquid is barely simmering.
Cook for 35-45 minutes, stirring occasionally, until the liquid is almost completely evaporated.
While the lentils are cooking, let’s deal with the kale.
Chiffonade the kale by rolling bundles of leaves into the shape of a cigar, then slicing across the kale cigar to create thin strips.
Chiffonade the kale in batches.
When you’re finished, set a large skillet over medium heat, and add olive oil until the bottom of the skillet is just covered.
When the oil is hot, add the kale stir continuously until it has shrunk significantly in size.
Continue cooking for another 3-5 minutes, stirring regularly, until the kale is soft and fully wilted.
Season with salt and freshly ground black pepper.
Taste it. Is it delicious?
Adjust the seasoning as necessary and set aside.
When the lentils have simmered for 35-45 minutes, add the sauteed kale and the heavy cream.
Continue to cook the lentils gently, so that they are barely simmering.
Stir occasionally.
After 35-45 minutes, the cream should be almost completely reduced.
The lentils should be glistening and any remaining liquid should be thick and creamy.
Using a microplane, grate 3/4 of the whole fresh nutmeg into the lentils.
Add the sage.
Stir and taste.
Adjust with more salt and/or more freshly grated nutmeg as necessary.
Serve it and eat it.

PS
1. Daily Eats: Fruits, Whole Grains, Leafy Greens, Nuts, Carrots, and Green Tea.

2. Foods To Eat 3 Times A Week: Oily Fish, Yogurt, Broccoli, Sweet Potato, and Avocado.

3. Foods To Eat 1 Time A Week: Red Meat, Dessert, Pasta and Alcohol

4. Zero Times A Week: Fast Food, Soda, Processed Meals, Canned Soups and "Diet" Anything

Lentil, tomato & spinach soup.

Adapted from Healthy lentil, tomato & spinach soup - Jamie Oliver | Features

The Ingredient List:
1 tsp olive oil
1 white onion
2 cloves of garlic
2 sticks of celery
1 small bunch of fresh coriander
1 tsp turmeric
1 tsp ground cumin
80g spinach
2 medium (about 350g) sweet potatoes
6 large vine tomatoes, (about 300g), roughly chopped
100g red lentils
1 litre organic vegetable stock
4 tbsp natural or 0% Greek yoghurt
Wholemeal bread, to serve

Preparation Method:
Place a large pan on a medium heat, along with a little oil.
Peel the onion and garlic, then roughly chop with the celery and add to the pan.
Finely chop the coriander stalks and throw them in too, then cook for 8-10 minutes, or until soft and golden, then add the spices and keep cooking for a further couple of minutes, stirring until combined and smelling lovely.

Meanwhile, peel the potatoes and roughly chop them, as well as the tomatoes.
Add both to the pan, along with the lentils and vegetable stock.
Bring to the boil and then turn down to simmer for 25-30 mins, until the potatoes are soft and the soup has thickened (feel free to add more water if you feel it needs it).
Stir through the spinach if using, then season with salt and pepper.
Now you can blitz up the soup, keep it chunky, or take out a few ladlefuls and blitz that then add it back to the chunky mix to create a mix of textures.
Serve up into bowls with a dollop of natural or Greek yoghurt, top with the picked coriander leaves and serve with some toasted wholemeal bread.

Puy lentil, smoked sausage, pork belly and mustard sauce.

The perfect double act of sausage and mustard, brought together with lentils.

Serves 4
2 tbsp olive oil
2 onions, chopped
2 celery sticks, chopped
2 carrots, chopped
2 garlic cloves, chopped
1 tbsp thyme leaves, roughly chopped
1 sprig rosemary leaves, roughly chopped
1 bay leaf
250g puy lentils
700ml chicken stock
8 precooked, smoked sausages, such as kabanos
100ml double cream
1 tbsp dijon mustard, plus extra to serve
Sauerkraut, to serve

1 Heat the oil in a high-sided frying pan, then cook the onion, celery and carrot for about 5 minutes, until they start to soften.
Add the garlic, thyme, rosemary and bay leaf.
Fry for a further couple of minutes.

2 Add the lentils to the pan and stir to coat in the onion mix.
Stir in the stock and nestle the smoked sausages in the mix.
and simmer, stirring frequently for 35-40 minutes, until the lentils are tender.
Add a splash of water if the lentils look dry.
Remove the lid, add the cream, mustard and some seasoning, bubble for a few minutes, remove from the heat and serve with sauerkraut.

Recipe supplied by Rosie Reynolds
My kitchen, my obsession: Rosie Reynolds | Kitchen encounters | Life and style | The Guardian:

Lentil and bean cottage pie with a potato and parsnip mash top.

By Lorraine Pascale.
As far as writing a healthier or lighter cookbook is concerned, I always think it is a good idea to include stuff in there that people actually want to bake.
I mean, nuts and seeds are great, but if I was given a book of recipes full of stuff that I would never normally cook, then I am not sure I would buy it.
Sooo, I was very tempted not to put this recipe in the book and instead place a meaty version in there, but I have it on solemn word from the family that this beany cottage pie really does taste pretty good.

Serves 6
2.5 litre baking dish, measuring
25.5cm square and 6cm deep

Filling
Spray oil
2 leeks, finely chopped
2 big garlic cloves, finely chopped
4 carrots, finely chopped
300g chestnut mushrooms, roughly chopped
400g tin of green or Puy lentils, drained
400g tin of kidney beans, drained
400g tin of chopped tomatoes
150ml vegetable stock
1 glass of Marsala, dry sherry or red wine
5 large sage leaves, roughly chopped
Leaves from 3 sprigs of fresh rosemary, finely chopped
1 tsp chilli flakes (optional)
1 tbsp Worcestershire sauce
1 tbsp soy sauce
1 tsp caster sugar (optional)
1 tbsp finely grated Parmesan (optional)
Salt and freshly ground black pepper

Mash top
2 medium sweet potatoes (about 500g), peeled and cut into 2cm chunks
2 medium potatoes (about 500g), peeled and cut into 1cm chunks (save the peelings to make my Baked Potato Crispies on page 87)
1 parsnip, peeled and cut into 1cm chunks
2 tbsp unsalted butter
Salt and freshly ground black pepper
To serve
Crisp green salad

METHOD
1. Spray a little oil in a large pan and set over a medium heat.
Add the leek and cook gently for 5 minutes until it begins to soften.
Then add the garlic and cook for a further minute. Next, add the carrot, mushroom, lentils, kidney beans, tomatoes, stock, Marsala (dry sherry or red wine), sage, rosemary and chilli flakes (if using).
Whack up the heat and let it bubble away for 20 minutes while you make the mash.

2. Preheat the oven to 200°C, (Fan 180°C), 400°F, Gas Mark 6.

3. Bring a large pan of water to the boil (no need to add salt).
Add the sweet potato, potato and parsnip and cook for about 15 minutes or until everything is nice and soft.
Then, drain well and return to the pan.
Add the butter, season well with salt and pepper, and then mash until smooth and keep warm.

4. Once the pie filling mixture has had its time, add the Worcestershire sauce, soy sauce and sugar, if using.
Let it bubble away for a further minute or two. If the sauce is too thick, add a little water, but if you think the sauce is too thin, then let it bubble away for a little longer.
Taste it and adjust the seasoning to your liking.

5. Once the pie filling is ready, tip it into a 2.5 litre baking dish, measuring 25.5cm square and 6cm deep, and then spoon the mash over the top, spreading it out evenly, fluffing it up in places with a fork so that bits of it crisp up during baking. Sprinkle the Parmesan over, if using, and then bake for 20 minutes or until the mash starts to go a little crispy.

6. Once baked, remove from the oven and serve straight away with a crisp green salad.

Energy 367 Kcal | Fat 6g | Sat Fat 2.9g | Sugar 16.2g Protein 15.3g | Salt 1.69g

Beet & Black Lentil Borsch.

Beet & Black Lentil Borscht + A Book | My New Roots:
Serves 6-8
Ingredients:
knob ghee
3 leeks
4 cloves garlic
pinch salt
4 bay leaves
4 sprigs fresh thyme or 1 Tbsp. dried, plus more for garnish if desired
4 medium beets
3 medium carrots
2 cups shredded cabbage of your choice
3 Tbsp. tomato paste
1 Tbsp. Dijon mustard
1 tsp. dried juniper berries (about 12)
1 tsp. caraway seeds
8-10 cups / 2+ liters vegetable broth
1 cup dried black lentils (Du Put lentils would also work)
2 tsp. apple cider vinegar
cracked black pepper to taste
olive oil for garnish

Directions:
1. If possible, soak lentils overnight or for up to 8 hours in pure water.
Drain and rinse well.

2. Prepare all vegetables.
Wash and slice the leeks into rounds.
Mince garlic.
Peel beets and grate using a food processor or julienne by hand (the beets break down too much when grated by hand).
Slice unpeeled carrots into rounds.
Shred cabbage.

3. In a large stockpot over medium heat, melt a knob of coconut oil or ghee.
Add leeks and salt and cook until tender, about five minutes.
Add garlic, cook 2 minutes until fragrant.
Add bay leaves, thyme, juniper berries, caraway, tomato paste, and mustard, stirring to coat the leeks and garlic.
Add remaining ingredients: beets, carrots, vegetable broth (start with 8 cups and add as needd), and lentils (reserve cabbage).
Bring to a boil, reduce to simmer and cook until the lentils are tender, about 15-20 minutes.
Add cabbage and vinegar, stir, and let cook for another 5 minutes.

4. Ladle soup into bowls, garnish with fresh thyme and plenty of cracked black pepper.
Drizzle with olive oil and serve. Enjoy.
'via Blog this'

Turkish bulgur and red lentil soup.

Couscous, bulgur and quinoa recipes | Hugh Fearnley-Whittingstall | Life and style | The Guardian:

A substantial soup, great as a meal in itself with a hunk of bread and perhaps a salad of dressed greens. Serves three to four.

For the soup
100g red lentils
2 tbsp olive oil
1 large onion, peeled and finely chopped
1 tsp fresh thyme leaves
Salt and freshly ground black pepper
3 garlic cloves, peeled and minced
1 tbsp tomato purée
1 litre stock (chicken or veg)
50g bulgur wheat (coarse or fine-both work)
1½ tsp sweet smoked paprika (depending on how spicy you like it)
1-2 tbsp thick yoghurt

For the flavoured oil
3 tbsp olive oil
20g butter
1 tsp dried mint (can replace with dried oregano but mint is what makes this soup special)
½ tsp sweet smoked paprika

Pick over the lentils, tip into a sieve and rinse well.
Warm the olive oil in a large saucepan over a medium-low heat and sauté the onion with the thyme and a good pinch of salt until softened and just beginning to turn golden.
Add the garlic and sauté for another minute.
Add the tomato purée, stir, then tip in the stock, bulgur, lentils and paprika.
Stir and bring to a boil.
Reduce to a simmer, cover and cook for 15-20 minutes, until the lentils and bulgur are very soft.
Purée in a food processor or with a stick blender if you prefer a smooth and creamy soup, or leave it as it is, adding a little more stock or water if it's too thick.
Season to taste.

While the soup is cooking make the flavoured oil.
Warm the olive oil in a pan with the butter until the butter has melted and the foaming subsides.
Remove from heat and stir in the dried mint (dried oregano) and paprika.

Serve the soup in warmed bowls with yoghurt and the flavoured oil trickled over the top, and sprinkled with a pinch or two of dried mint.

'via Blog this'

Barley Lentil Soup with Swiss Chard.

Barley and Lentil Soup with Swiss Chard - Urban Harvest Organic Delivery:
Ingredients
1 Tbs Olive oil
1 1/2 C chopped Onions
1 1/2 C chopped peeled Carrots
3 large Garlic cloves, minced
2 1/2 tsp ground Cumin
10 C Vegetable broth
2/3 C Pearl barley
1 14 1/2 oz can diced Tomatoes in juice
2/3 C dried Lentils
4 C (packed) coarsely chopped Swiss chard (about 1/2 large bunch)
2 Tbs chopped fresh Dill

Instructions
Heat oil in heavy large pot over medium-high heat.
Add onions and carrots; sauté until onions are golden brown, about 10 minutes.
Add garlic and stir 1 minute. Mix in cumin; stir 30 seconds.
Add 10 cups broth and barley; bring to boil.
Reduce heat; partially cover and simmer 25 minutes.
Stir in tomatoes with juice and lentils; cover and simmer until barley and lentils are tender, about 30 minutes.
Add chard to soup; cover and simmer until chard is tender, about 5 minutes.
Stir in dill.
Season soup with salt and pepper.
Thin with more broth, if desired.
'via Blog this'

Lentils.

Canal House Lentils Recipe - Bon Appétit:

There are so many different types of lentils—not just green ones you see all the time!
There are the beautiful, glistening black beluga lentils that are great in soups and as a side dish,
de Puy lentils that are firm, rich, and perfect for salads,
red lentils that become creamy and salmony pink and are best cooked into Indian-spiced stews.
And guess what? They don’t all cook the same way—but we’ll get to that in a second.

2 tablespoons olive oil
1 medium leek, white and pale-green parts only, finely chopped
1 clove garlic, thinly sliced
1 tablespoon tomato paste
1 cup green lentils, preferably French
2 tablespoons reduced-sodium soy sauce
Kosher salt and freshly ground black pepper
Thinly sliced scallions (optional; for serving)

Heat oil in a medium saucepan over medium heat.
Add leek, garlic, and tomato paste and cook, stirring often, until fragrant and tomato paste begins to darken, about 4 minutes.
Add lentils and 2½ cups water.
Bring to a boil; reduce heat, cover, and simmer, stirring occasionally, until lentils are tender, 45–55 minutes.
Remove from heat and let sit, covered, 10 minutes; add soy sauce and season with salt and pepper.
Serve lentils topped with scallions, if desired.
Do Ahead: Lentils can be made 5 days ahead. Cover and chill.

Mary Berry Cooks: Lamb dhansak.

Mary Berry Cooks: Lamb dhansak with fresh tomato relish and raita | Daily Mail Online: very tasty, delicious!
Lamb, Lentil and Vegetable Stew.

Dhansak is a popular Indian curry made from meat and lentils, flavoured with spices including cumin and ginger. It is mild, sweet and rich with just enough heat to satisfy most tastes. And best of all it benefits from being made a day in advance as it tastes even better the next day.

I like to serve this with Raita and Fresh Tomato Relish, as well as hard-boiled eggs, poppadoms, rice and, of course, mango chutney.
serves 6
-3 tablespoons sunflower oil
-1kg (2lb 2oz) diced lamb(shoulder or leg, or a mixture)
-2 onions, diced
-25g (1oz) fresh ginger root, peeled but left whole
-4 garlic cloves, peeled but left whole
-1 red chilli, deseeded and chopped
-10 green cardamom pods
-1½ tablespoons ground cumin
-1½ tablespoons ground coriander
-½ tablespoon ground turmeric
-1 x 400g can chopped tomatoes
-200ml beef stock
-75g dried red lentils
-3 tablespoons clear honey
-salt and freshly ground
-black pepper

Lentil and sorrel soup.

Sorrel recipes | Hugh Fearnley-Whittingstall | Life and style | The Guardian
Starchy red lentils make a nice foil to the sorrel in this lovely soup.
Serves two.
25g butter

1 onion, peeled and chopped

1 stem celery, sliced

1 medium carrot, peeled and sliced

75g red lentils

500ml vegetable stock (or chicken stock, if you like)

75-100g sorrel, coarse stems removed, leaves roughly shredded
1 tbsp double cream, plus a little extra to serve
Sea salt and freshly ground black pepper

Melt half the butter in a saucepan over a low heat, add the onion, celery and carrot, cover and sweat gently, stirring from time to time, for about eight minutes, until the vegetables are slightly softened but not coloured.
Stir in the lentils and stock, bring up to a simmer and cook on medium heat for about 15 minutes, until both the vegetables and lentils are soft.
Ladle the soup into a blender along with the raw sorrel, the remaining butter and the cream. Blend until smooth, adding a splash more stock or water if you feel the soup is too thick.
Reheat gently, taste and adjust the seasoning as necessary, and serve in warmed bowls with an extra little swirl of cream on top.