Lentil-Bulgur Salad with Parsley, Walnuts and Tuscan Kale

1 cup French green lentils
2 cups water
Salt
1 cup bulgur wheat (medium or coarse)
1 cup boiling water
1/2 tsp salt
1 bunch Tuscan (lacinato) kale
1 bunch Italian parsley
2 medium carrots
1 bunch scallions
1/2 cup walnuts
Zest of one lemon
1/2 cup lemon juice (about 2 lemons)
1/2 cup extra virgin olive oil
2 cloves garlic
1 tsp salt
1/2 tsp pepper
Additional salt and pepper to taste

1. Rinse lentils in a fine-mesh strainer under cold running water.  Place lentils, 2 cups water, and a big pinch of salt in a medium saucepan.  Bring to a boil, then cover and reduce heat to a simmer.  Continue to simmer until lentils are soft but still hold their shape, 25-35 minutes.  When done, drain off any excess liquid and transfer to a medium-large bowl.
2. When lentils are cooking, place bulgur wheat in a bowl and pour in 1 cup boiling water.  Stir just to mix, then cover with a plate and allow water to be absorbed, about 20 to 30 minutes.  Fluff with a fork and transfer to the bowl with the lentils.
3. Wash Tuscan kale and strip the leaves from the tough stems.  Chop into fairly fine pieces.  Rinse a bunch of parsley and shake dry.  Chop the leaves and smaller stems the same size as kale.
4. Wash the carrots and scallions and chop finely.  Finely chop the walnuts (optional: toast them first).
5. Add the kale, parsley, carrots, walnuts, and lemon zest to the bowl with the lentils and bulgur.  Gently mix to combine.
6. Zest one of the lemons.  Juice both lemons and measure 1/2 cup into a liquid measuring cup.  Add the 1/2 cup olive oil.
7. Peel and mince the garlic.  Add to the measuring cup along with the teaspoon salt and the 1/2 teaspoon pepper.
8. Pour half the dressing over the salad and mix to combine.  Allow to sit for about 10 minutes then taste.  Add additional dressing, salt or pepper as desired.  (Refrigerate any leftover dressing to use elsewhere).

Source: Seattle Times, April 24, 2016

Coconut Red Lentil Soup

1 cup (7 oz) yellow split peas
1 cup (7 oz) red split lentils (masoor dal)
7 cups water
1 medium carrot, cut into 1/2-inch dice
2 tablespoons fresh peeled and minced ginger
2 tablespoons curry powder
2 tablespoons butter or ghee
8 green onions (scallions), thinly sliced
1/3 cup (1.5 oz) golden raisins
1/3 cup tomato paste
1 14-ounce can coconut milk
2 teaspoons fine grain sea salt
One small handful cilantro, chopped
Cooked brown rice or farro, for serving (optional)

1. Give the split peas and lentils a good rinse - until they no longer put off murky water. Place them in an extra-large soup pot, cover with the water, and bring to a boil. Reduce heat to a simmer and add the carrot and 1/4 of the ginger. Cover and simmer for about 30 minutes, or until the split peas are soft.
2. In the meantime, in a small dry skillet or saucepan over low heat, toast the curry powder until it is quite fragrant. Be careful though, you don't want to burn the curry powder, just toast it. Set aside. Place the butter in a pan over medium heat, add half of the green onions, the remaining ginger, and raisins. Saute for two minutes stirring constantly, then add the tomato paste and saute for another minute or two more.
3. Add the toasted curry powder to the tomato paste mixture, mix well, and then add this to the simmering soup along with the coconut milk and salt. Simmer, uncovered, for 20 minutes or so. The texture should thicken up, but you can play around with the consistency if you like by adding more water, a bit at a time, if you like. Or simmer longer for a thicker consistency.
4. Ladle soup over 1/2 cup of warm farro or brown rice. Sprinkle each bowl generously with cilantro and the remaining green onions.

Serves 6.

Prep time: 10 min - Cook time: 35 min

Source: http://www.101cookbooks.com/archives/coconut-red-lentil-soup-recipe.html

Try #1 - March 2014
This was really good!  Even the kids liked it.  I didn't even use fresh ginger, green onions, or cilantro, and there was still plenty of flavor.  

Red Lentil Soup with Lemon

2 cups (14 oz) split red lentils, picked over and rinsed well
1 tablespoon turmeric
4 tablespoons unsalted butter
Fine grain sea salt
1 large onion (~ 2 cups), diced
2 teaspoons ground cumin
1 1/2 teaspoons yellow mustard seeds
1 cup chopped cilantro
Juice of three lemons, or to taste
1 large bunch of spinach leaves, chopped
Cooked (warm) brown rice, to serve
Plain Greek yogurt, to serve

1. Put the lentils in a pot with 7 cups water, the turmeric, 1 tablespoon of the butter, and 2 teaspoons salt. Bring to a boil, then lower the heat and simmer, covered, until the lentils are soft and falling apart - twenty minutes or so. Puree with a hand blender. Add more water until the soup is the consistency you like, then taste and add more salt if needed. Keep the soup warm/hot.
2. While the lentils are cooking, prepare the onion. In a skillet over low heat cook the onion in 2 tablespoons of the remaining butter along with the cumin and mustard seeds, stirring occasionally. When the onions have softened, roughly 10 or 15 minutes, add the cilantro and cook for a few seconds before removing from the heat. Add the onion mixture to the soup, then add the juice of the lemons, one lemon at a time - until the soup has a nice bit of tang. Also, add more salt to taste at this point if needed.
3. Just before serving, add the last of the butter to the skillet, when hot add the spinach and a good pinch of salt. Stir well, and cook just long enough for the spinach to collapse.
4. Serve by placing a scoop of rice in each bowl, then soup, spinach, and a dollop of yogurt.
Serves 6.

Source: http://www.101cookbooks.com/archives/red-lentil-soup-with-lemon-recipe.html

Hungarian Stoup

2 T olive oil
1 1/2 lb. hot Italian sausage (I used mild)
3 cloves garlic, chopped
1 med. onion, chopped
8 mushrooms, sliced
1 c. shredded carrots
1 c. lentils
1 large potato, peeled and chopped
4 c. kale, shredded and chopped (can substitute spinach, but kale holds up better)
salt and pepper
1 bay leaf
2 t. paprika
pinch dried rosemary, crushed
14 oz. can diced tomatoes
6 c. chicken broth
Pumpernickel bread for serving

1. Heat pot over med-high heat.  Add olive oil and sausage.  Brown 2-3 minutes.
2. Add garlic, onions, and mushrooms.  Cook a few minutes, then add carrots, lentils, potatoes, salt, pepper, bay leaf, paprika, and rosemary.  Add tomatoes and chicken broth and cover pot.
3. Raise heat to high and bring to a fast boil.  Remove lid, stir in kale and boil until lentils are just tender, about 15 minutes.
4. Serve in shallow bowls and pass bread and butter to dip and mop up "stoup."

Source: My friend Melissa!

North African Lentil Stew

1 to 2 tablespoons olive oil
1 cup chopped onions
3 jalapeño peppers, seeded and minced
4 garlic cloves, minced
1 tablespoon New Mexico style chili powder
1 teaspoon cumin powder
1/2 teaspoon coriander powder
1 cup dried gray-green lentils, rinsed
3 large tomatoes (about 1 pound), peeled (drop in boiling water for 45 seconds, remove and let cool, peels will slip off easily) and chopped (I used canned)
3 cups vegetable broth
2 pounds hard-shelled winter squash, peeled and cubed
1 bunch red or green Swiss chard, chopped (including stems)
2 tablespoons freshly squeezed lemon juice
Salt and pepper to taste

1. Heat oil in a large, heavy-bottomed soup pot, over medium heat. Add onion, chilies, and garlic and sauté for about 5 minutes, until tender.
2. Add chili powder, cumin and coriander and cook 1 minute more. Add lentils, tomatoes and vegetable broth, and heat to boiling. Reduce heat to low and simmer for about 30 minutes, until lentils are soft and tender.
3. Add squash cubes and a little water (if necessary) and simmer an additional 10 to 15 minutes, or until squash is tender. Add chopped chard, pushing it underneath, and cover. Simmer for about 5 minutes or so — don't overcook — just until the chard is wilted, and still brightly colored. Add lemon juice, salt and pepper, and serve at once. Eat with good bread or serve it piled on plain steamed basmati or other rice or hot grains.

Note: It is delicious carefully reheated, but not allowed to cook again.

Source: http://www.pccnaturalmarkets.com/pcc/recipes/north-african-lentil-stew

Try #1 - February 2013
This was pretty good, and better the next day.  I didn't use Swiss chard because I didn't have any.  I also omitted the jalapeno peppers because my children don't really appreciate spicy foods... but I threw in some colorful bell pepper strips I had in the freezer.  I served it over bulgur.

Masala Sweet Potato Stew

2 tablespoons vegetable oil
1 medium onion, chopped
2 cloves garlic, crushed
1/2 teaspoon mustard seeds
1 teaspoon curry powder
1 teaspoon ground coriander
1/2 teaspoon turmeric
1/4 teaspoon garam masala
2 large carrots, peeled and chopped
2 medium sweet potatoes or yams, peeled and chopped
1 large stalk of celery, chopped
6 cups water or vegetable broth
1/2 teaspoon sea salt (use 1 teaspoon if using water instead of broth)
1 cup cooked quinoa
1 cup cooked lentils
For garnish: lime wedge, dash of cayenne pepper, shredded, unsweetened coconut, and parsley (optional)

1. In a saucepan, heat oil on medium. Add onion and sauté until translucent. Add garlic and spices, cook 2 to 3 minutes until quite aromatic. Stir in carrots, sweet potatoes, celery and water or broth. Cover and bring to a boil.
2. Add salt and lower heat to simmer for about 15 minutes or until the vegetables are tender. If you wish, puree the soup in a blender until creamy or serve as is atop quinoa and lentils.
3. Garnish with lime wedge, a dash of cayenne, coconut and fresh parsley.

Source: http://www.pccnaturalmarkets.com/pcc/recipes/masala-sweet-potato-stew

Curried Lentils and Swiss Chard Stew with Garbanzo Beans

2 Tbsp olive oil
1 large onion, thinly sliced
5 tsp curry powder
1/4 tsp cayenne pepper
5 1/4 cups vegetable broth (or three 14-oz cans)
1 bunch chard, tough stalks removed, coarsely chopped
1 lb red lentils
2 cups cooked garbanzo beans (or one 15-oz can)
Plain yogurt (optional)

1. Heat oil in heavy large saucepan over medium-high heat.  Add onion; saute until golden, about 13 minutes.
2. Mix in curry and cayenne.  Add broth and chard.  Increase heat; bring to a boil.
3. Add lentils and garbanzo beans; reduce heat to medium.
4. Cover; simmer until lentils are tender, stirring, 10 minutes.  Top with yogurt.

Source: Tiny's Organic Newsletter, January 30, 2013

Try #1 - February 1, 2013
Pretty good... still pretty lentil-y tasting, but I suppose that's to be expected.  Just kind of variation on the lentil soup theme for me.  Not sure I'd make it again, but it used up our swiss chard.  We topped ours with cottage cheese.

Red Lentil Soup (Turkey)

1 Tbsp olive oil
2 medium onions, finely chopped
1/2 lb. red lentils, rinsed
2 qt. beef or chicken stock
1 tsp paprika
1 bay leaf
1 tsp salt
1/8 tsp pepper
1 tsp dried mint, crushed
1/2 tsp dried parsley (optional)
1-2 Tbsp tomato paste (optional)

1. In large soup pot, saute onions in olive oil.  When onions are soft, add lentils.  Stir several minutes.
2. Add remaining ingredients.  Bring to a boil.  Simmer until lentils are very soft, about 35 minutes.  Soup may be pureed, if desired, or served as is.

Source: Extending the Table

Try #1 - December 2012
This was a delicious lentil soup... a little different than your traditional lentil soup.  The spices gave it a nice, different flavor, and it was smoother (not as thick) as other lentil soups I've made.  I pureed ours with the immersion blender.

Red Lentil Soup with East Indian Spices

1 Tbsp plus 1 tsp ghee or butter
1 onion, chopped
1 to 2 Tbsp minced garlic
1 tsp turmeric
1 tsp ground cumin
1/8 tsp cayenne
1 cup chopped tomatoes (I used 14oz can diced tomatoes)
1 cup dried red lentils, washed and drained
4 cups water or vegetable or chicken stock
1 tsp sea salt
1 tsp cumin seeds
1 tsp mustard seeds
1/4 cup chopped cilantro

1. Heat 1 Tbsp ghee in a 4-qt pot. Saute onion and garlic in ghee until brown. Add spices and stir for 2-3 minutes.
2. Add tomatoes and cook until they break down, if using fresh tomatoes; if using canned, simply proceed. Add lentils and water to pot. Let simmer for 45 minutes, stirring often, until creamy. Stir in salt.
3. Heat the remaining 1 Tbsp ghee in a small skillet and fry cumin and mustard seeds until they pop. Stir fried seeds and cilantro into finished soup.

Source: Feeding the Whole Family

Try #1 - September 20, 2012
So, this was a little bland for me, probably because I totally skipped the cumin seeds, mustard seeds, and cilantro step... :)  But the kids really liked it (probably because it wasn't so spicy), and the red lentils were fun.  I served it over rice.

Lentil, Spinach, and Bacon Stew

3 thick slices bacon, diced
2 carrots, peeled and cut into 1-inch chunks
1/2 small yellow onion, finely chopped
1 celery stalk, chopped
3 gloves garlic, pressed
kosher salt and freshly ground pepper
2 cups small green French lentils, picked over and rinsed
2 cups chicken stock
1 tsp chopped fresh thyme
1 bay leaf
6 cups (8 oz) baby spinach leaves
Fried Bread Crumbs, for serving (optional)

1. Heat a large saucepan over medium heat. Add the bacon and saute until most of its fat is rendered and the bacon is golden brown, about 5 minutes. Add the carrot, onion, celery, and garlic, and saute until tender, 2-3 minutes. Season to taste with salt and pepper.
2. Add the lentils and stir to coat with the fat. Raise the heat to medium-high, add 3 cups water, and the stock, thyme, and bay leaf, and bring to a boil. Reduce the heat to medium-low, add 1 tsp salt, and simmer, uncovered, until the lentils are tender, 35-40 minutes.
3. Stir the spinach into the lentil mixture and cook until wilted, about 4 minutes. Season to taste with salt and pepper. Transfer to a warmed serving bowl, sprinkle with the bread crumbs, if using, and serve right away. Serve as is, or spoon it over buttered egg noodles.

Source: Family Meals

Try #1 - February 14, 2012
This was pretty good... but didn't taste much different than other lentil soups I've made. I really only gave it a try because I happen to have some bacon in my freezer. I guess the addition of spinach added some nutrients, so that's a plus. I served it with corn bread (not bread crumbs or egg noddles), which was a good complement.

Egyptian Rice and Lentils (Kusherie)

Rice and Lentils:
2 Tbsp oil
1 1/4 cup lentils
4 cups boiling water or stock, divided
1 tsp salt
dash of pepper
1 1/2 cup rice

Sauce:
3/4 cup tomato paste
3 cups tomato juice, tomato sauce, or pureed tomatoes
1 green pepper, chopped
chopped celery leaves
1 Tbsp sugar
1/2 tsp salt
1 tsp cumin
1/4 tsp cayenne pepper or crushed chilis to taste

Browned onions:
2 Tbsp oil
3 onions, sliced
4 garlic cloves, minced

1. Heat oil in heavy saucepan or covered skillet. Add lentils. Brown lentils over medium heat 5 minutes, stirring often.
2. (*WARNING! Cover skillet most of the way with lid before adding water - my lentils popped like popcorn all over the place when I added the water!) Add 3 cups boiling water or stock, 1 tsp salt, and dash of pepper. Cook uncovered 10 minutes over medium heat.
3. Stir in rice and 1 cup boiling water or stock. Bring to boil, reduce heat to low, cover, and simmer for 25 minutes without stirring.
4. In a saucepan, heat tomato paste, tomato juice, green pepper, celery leaves, sugar, 1/2 tsp salt, cumin, and cayenne pepper. Bring sauce to boiling, reduce heat, and simmer 20-30 minutes.
5. In small skillet, heat 2 Tbsp oil. Saute onions and garlic over medium heat until brown.
6. To serve, put rice-lentil mixture on a platter. Pour tomato sauce over. Top with browned onions. Serve with plain yogurt, if desired.

Source: More-with-Less

Try #1 - December 27, 2011
The family loved this, husband and kids included!

Baked Lentils with Cheese

1 3/4 cup lentils, rinsed
2 cups water
1 whole bay leaf
2 tsp salt
1/4 tsp pepper
1/8 tsp marjoram
1/8 tsp sage
1/8 tsp thyme
2 large onions, chopped
2 cloves garlic, minced
2 cups canned tomatoes
2 large carrots, sliced 1/8 inch thick
1/2 cup thinly sliced celery
1 green pepper, chopped (optional)
2 Tbsp finely chopped parsley
3 cups shredded cheddar cheese

1. Preheat oven to 375.
2. Combine lentils, water, bay leaf, salt pepper, spices, onions, garlic, and tomatoes in a shallow 9x13 baking dish. Cover tightly and bake 30 minutes.
3. Uncover and stir in carrots and celery. Bake, covered, 40 minutes until vegetables are tender.
4. Stir in green pepper and parsley. Sprinkle cheese on top. Bake, uncovered, 5 minutes until cheese melts.

Source: More-With-Less

Try #1 - August 25, 2011
This sounded gross, but was actually very good. It was the cheese that did it for me. :) Nothing like a nice layer of melted cheddar... mmm...

Hearty Lentil-Sausage Soup

1 lb pork sausage, broken into chunks
2 medium onions, chopped
1 garlic clove, minced
4 medium parsnips, cut in chunks (optional)
2 cups lentils
1 Tbsp salt
1/2 tsp marjoram
2 cups cooked tomatoes or juice
2 quart water
1 loaf Italian bread
Tabasco sauce

1. Brown sausage in 5 qt. kettle. Remove meat and pour off all but 1/4 cup drippings.
2. Add onions, garlic, and parsnips. Cook 5 minutes or until onions and garlic are tender.
3. Add lentils, salt, marjoram, tomatoes, water, browned sausage. Simmer 30 minutes or until tender.
4. Cut Italian bread in diagonal slices. To serve, place a bread slice in each soup bowl and spoon soup over bread. Pass Tabasco sauce.

Source: More-With-Less

Try #1 - June 19, 2011
So, I made some significant changes to this recipe - I discovered I only had 1 cup of lentils left, not 2, so I added a russet potato. I also used carrots and celery instead of parsnips. I only used about 1/3 lb of sausage - I think this was enough. Because I was had less lentils, I reduced the amount of water to 1 quart. In general though, this dish was well received! It was great with Peasant Bread.

Lentil Shepherd's Pie

1 cup lentils, green or French, rinsed
2 lbs potatoes or sweet potato
2 Tablespoons butter
1/4 cup milk
1 teaspoon olive oil
1 small onion, finely chopped
1/2 teaspoon ground cumin
1/2 teaspoon dried thyme
1 teaspooon apple cider vinegar
1 Tablespoon ketchup
5 drops Tabasco sauce
1 cup frozen sweet corn
Salt and pepper

1. Place lentils in a medium pot and cover with an inch of cold water. Add a pinch of salt, cover and bring to a boil. Reduce heat to medium low and simmer for 20 minutes until cooked. It is okay if they are not completely cooked, they will cook further later. Drain.
2. While lentils are cooking, peel and roughly chop potatoes. Place in a pot and cover with cold water. Add a teaspoon of salt to the water and bring to a boil. Simmer until potatoes are tender.
3. Drain potatoes and mash. Add butter and milk and season with salt and pepper. Cover and set aside.
4. Heat oil in a medium pot and add chopped onion. Sautée for a few minutes until soft. Add cumin, thyme, cooked lentils, vinegar, ketchup, tabasco sauce, 1/2 teaspoon salt and pepper to taste. Stir to combine.
5. Add 1/2 cup of water and bring lentils to a simmer. Cook for another five minutes or so, stirring often, to let the flavors come together.
6. Preheat oven to 375°F. Place seasoned lentils in the bottom of a medium baking dish. Spread to cover the bottom. Top with corn kernels. Add mashed potatoes on top and spread evenly. Bake for about 30 minutes until heated through. Serve hot.

Source: Let's Eat!

Greek Lentil Soup

1 1/4 cup lentils, washed and picked over for stones
2 garlic cloves, peeled and diced
1 celery stalk, finely diced
1 medium-sized red onion, peeled and diced
1 large russet potato, peeled and diced
2 bay leaves
6 Tbsp olive oil, divided
Salt
Freshly ground black pepper
2 slices sourdough bread, crusts removed, cubed
Red wine vinegar

1. Place the lentils, garlic, celery, onion, potato, bay leaves and 2 Tbsp olive oil in a saucepan. Cover with water and bring to a boil, then simmer for 30 minutes or until the lentils are cooked. Season with salt and pepper.
2. To serve, prepare croutons by sauteing the bread cubes in the remaining 4 Tbsp olive oil until golden brown, then drain on paper towels. Ladle the soup into bowls with the croutons and a splash of red wine vinegar.

Note: Puy lentils are preferrable for their delicate flavor. However, in Greece, brown lentils, despite their longer cooking time, have been used in similar soups since ancient times.

Source: Modern Greek cookbook

Try #??
I've made this several times already, and only once with the croutons (which were yummy), but it is just find without that added step. This goes well with any bread on the side.

Sweet-Sour Lentils

1 cup lentils
2 cups water
2 beef bouillon cubes
1 bay leaf
1 tsp salt
1 onion, chopped
Olive oil
1/4 cup apple or pineapple juice (I used pineapple)
1/4 cup cider vinegar
1/4 cup brown sugar
1 clove garlic, crushed
1/8 tsp cloves

1. Combine lentils, water, bouillon, bay leaf, and salt in a large saucepan. Bring to a boil and simmer 20 minutes.
2. Meanwhile, saute onion in olive oil in a separate pan.
3. When lentils are cooked, add juice, cider vinegar, brown sugar, garlic, cloves, and sauteed onion. Heat to bubbly. Serve over rice.

Source: More-With-Less

Try #1 - April 5, 2011
So, honestly this smelled nasty while I was cooking it, but when all was said and done and I was actually eating it, it was a-ok. So if you're worried that you ruined a whole batch of lentils (and I doubled the recipe!), fear not - plow on through and wait until the finished product.
Update: After eating this for leftovers, I decided that I really don't like it very much... I probably won't make it again.

Ethiopian Lentil Salad

2 cups dried lentils (or a 1 pound bag)
5 cups water
3-4 Tbsp lemon juice or vinegar
3 Tbsp oil
1 tsp salt
1/2 tsp pepper
1/2 cup red shallots or onions, cut in thin strips, 1/2 inch long
1-2 hot green chili peppers, cute into thin strips, 1/2 inch long

1. In large saucepan, combine lentils and water. Bring to a boil. Cover and cook on low heat until tender, but still somewhat firm, about 25 minutes. Drain.
2. Add remaining ingredients. Marinate at room temperature for 30 minutes. Refrigerate several hours or overnight before serving.

Prepare this salad a day ahead of time to mix flavors. Use pieces of Ethiopian flat bread to scoop up the salad, which can be used as a side or main dish.

Try #1 - August 20, 2010
This is really good! Really fresh tasting. The lentils were the perfect consistency - the 25 minutes was right on. I used half lemon juice, half vinegar. Easy to make, and great with Injera. I will definitely make this again!

Note: 2 cups of lentils is just under a 1 pound bag. Next time I will use a whole bag, and maybe increase the lemon juice/vinegar and oil a bit.

Sloppy Sams

3 cups water
1 cup lentils, rinsed
salt to taste (optional)
1 cup chopped onion
3 tablespoons olive oil
2 cups chopped tomato
2 cloves garlic, minced
1/2 (6 ounce) can tomato paste
1/2 cup ketchup
1 teaspoon mustard powder
1 tablespoon chili powder
3 tablespoons molasses
1 dash Worcestershire sauce
salt and ground black pepper to taste
4 hamburger buns, split

1. Combine water and lentils in a saucepan; season to taste with salt if desired. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 30 minutes, stirring occasionally.
2. Meanwhile, cook onions with the olive oil in a large skillet over medium heat until the onions have softened and turned translucent, about 4 minutes. Add tomatoes and garlic, and cook for 5 minutes. Stir in tomato paste, ketchup, mustard powder, chili powder, molasses and Worcestershire sauce; simmer 5 to 10 minutes until thickened.
3. Drain lentils and reserve cooking liquid. Stir lentils into sauce mixture, adding cooking liquid or water as needed to obtain the desired "sloppy joe" consistency. Serve on buns.

Source: Allrecipes.com

Try #1 - September 1, 2012
We like this.  I doubled the amount of lentils (but kept the same ratio of the other ingredients), and it still worked fine.

Greek Lentil Stew

From Nutrition Action, Jan/Feb 2010

3 Tbsp extra-virgin olive oil
12 cloves garlic, minced
8 scallions, chopped
1 6oz. can tomato paste
1 tsp dried mint
1 tsp dried oregano
2 cups red lentils, rinsed and picked over
7 cups water
1 cup orange juice
8 sprigs dill, minced
6 oz. baby spinach
1 1/2 tsp salt
Freshly ground black pepper
Freshly squeezed lemon juice

In a large pot, heat the oil and saute the garlic and scallions for 2 minutes on medium heat. Add the tomato paste and dried herbs and cook, stirring often, for 2 more minutes.

Add the lentils, water, and orange juice and bring to a boil. Simmer until the lentils are tender but not mushy, about 15 minutes. Stir in the dill and spinach and simmer for another 2 minutes. Season with up to 1 1/2 tsp salt, black pepper, and lemon juice to taste. Makes 12 cups.

Note: If you use another kind of lentil, you may need to increase the cooking time.

Lentil Stew

From allrecipes.com

7 medium potatoes, chopped
1 (28 ounce) can diced tomatoes
1 large onion, chopped
2 cloves garlic, minced
1 pound Polish sausage, sliced
1 (16 ounce) package lentils
salt and pepper to taste

1.Place the potatoes, tomatoes, onion, garlic, and sausage in a large pot with enough water to cover. Bring to a boil, and cook 15 minutes.
2.Stir lentils into the pot. Add more water if necessary to just cover all ingredients. Season with salt and pepper. Bring to a boil. Reduce heat to medium-low, and continue cooking 20 minutes, stirring occasionally, until lentils are tender.

Try #1 (Feb. 9, 2010)
I only had 1/2 pound of lentils, so I used 4 potatoes, a 14 oz can of diced tomoates, and 3/5 pound of Italian sausage. Also added 4 carrots.

Notes:
Very lentil-tasting... next time I would try the Polish kielbasa instead of the Italian sausage. Also, I let it cook for almost 2 hours - it definitely took more than 20 minutes to get the lentils soft.