Lentil Soup with Lemon Yogurt Cream

Makes about 8 cups of soup

4 slices thick-cut bacon, chopped, or 1 tablespoon olive oil
1 yellow onion, diced small
1 large or 2 small carrots, diced small
3 celery stalks, diced small
2 cloves garlic, minced
2 tablespoons tomato paste
1 tablespoon smoked paprika
1 teaspoon cumin
1 teaspoon salt
1/2 teaspoon cinnamon
1 1/2 cup green or brown lentils
6 cups chicken or vegetable broth
1 bay leaf
1/2 cup yogurt
zest and juice from 1 lemon
Minced parsley to serve

Set a 6-quart or larger pot over medium heat. Add the bacon and cook slowly until the fat is rendered and the bacon is crispy. Remove the bacon with a slotted spoon and transfer to a paper towel. Pour off all but 1 tablespoon of the bacon fat. If using olive oil, simply heat the oil and continue to the next step.

Turn the heat to medium-high and cook the onion until it softens and starts becoming translucent, about 5 minutes. Add the carrots and celery, and cook for another minute or two. Stir in the garlic, tomato paste, paprika, cumin, salt, and cinnamon. Cook until fragrant, about 30 seconds.

Add the lentils, broth, and bay leaf to the pan and stir. Bring to a boil, and then reduce the heat to low. Simmer, uncovered, for 20 to 30 minutes until the lentils are soft (exact cooking time will depend on your lentils). Taste and add salt and pepper as needed. Stir the reserved bacon into the soup, or sprinkle it right on top of each bowl.

Whisk together the yogurt, lemon zest, and lemon juice. Add a dollop of this yogurt sauce to each bowl as you serve and sprinkle the tops with parsley.

Lentil soup will keep refrigerated for up to a week or freeze in individual portions for up to three months.

From www.thekitchn.com

Lentil and Chick Pea Curry with Coconut Milk

3 tbsp canola oil
1 onion, chopped
3 cloves garlic, minced
2 tbsp fresh ginger, minced or grated
2 medium carrots, diced
3 tbsp mild Indian curry paste
1/2 tsp cayenne pepper
1 tsp ground cumin
1 tsp ground coriander
1 tsp salt
3 cups (750ml) crushed tomatoes
2 540 ml cans coconut milk
2 cups whole green lentils, rinsed and picked through
2 cups cooked chickpeas (540ml can) rinsed 
3 tbsp honey
2 cups cauliflower florets
1 cup frozen peas
veggie stock (optional) 
handful of cilantro, chopped
hot sauce 
plain yogurt

In a large pot, heat oil over medium high heat.  Add the onion and cook until soft, a minute or two.  Add the garlic and ginger, carrots, curry paste, spices and salt.  Stir well and cook for a couple of minutes.  Stir in the crushed tomatoes, coconut milk, lentils, chickpeas and honey.  Bring to a boil and reduce heat to medium low so it's simmering.  Cover.  Stir every 10 minutes or so.  Should take about 40 minutes for the lentils to cook.  When they are tender, stir in the cauliflower and peas.  Cook just until cauliflower is soft. If curry is too thick, thin it with a bit of veggie stock or water.  Stir in cilantro.  Adjust seasonings with more salt, pepper, and if you like it spicy, you can add hot sauce too.  Scoop into bowls and top with plain yogurt and cilantro.  Warm Naan bread as a side.  Serves 6-8.


From Sweet Sugar Bean

Red Lentil Burgers w/ Aioli

I mostly followed this recipe from Cooking Light September 2000, and it turned out delicious.  We also topped the burger with caramelized onions and avocado.  

Ingredients

• 
  Aioli:
• 1/4 cup light mayonnaise 
• 1/2 teaspoon fresh lemon juice 
• 1 garlic clove, minced 
• Burgers:
• 2 cups water
• 3/4 cup dried red lentils
• 3/4 teaspoon salt, divided 
• Cooking spray 
• 1 cup diced onion 
• 1/2 cup finely diced carrot 
• 3 garlic cloves, chopped 
• 2 cups chopped mushrooms 
• 1 teaspoon dried marjoram
• 1/4 teaspoon black pepper 
• 3 tablespoons Madeira (optional)
• 1/3 cup dry breadcrumbs
• 1 tablespoon fresh lemon juice 
• 2 large egg whites 
• 1 tablespoon vegetable oil 
• Remaining ingredients:
• 6 (1 1/2-ounce) hamburger buns 
• Arugula or curly lettuce leaves 
• 6 (1/4-inch-thick) slices tomato 
• 6 (1/8-inch-thick) slices onion 

Preparation

1. To prepare aioli, combine first 3 ingredients; cover and refrigerate.
2. To prepare burgers, combine water, lentils, and 1/4 teaspoon salt in a medium saucepan; bring to a boil. Cover, reduce heat to medium-low, and simmer 20 minutes. Drain; set aside.
3. Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add the onion, carrot, and 3 garlic cloves; sauté for 3 minutes. Add 1/2 teaspoon salt, mushrooms, marjoram, and pepper; cook 3 minutes, stirring occasionally. Add wine; cook 1 minute or until liquid almost evaporates. Place onion mixture in a large bowl; let stand 5 minutes. Add the lentils, breadcrumbs, 1 tablespoon lemon juice, and egg whites. Cover and chill 30 minutes (to help firm up the mixture).
4. Divide the lentil mixture into 6 equal portions, shaping each portion into a 1/2-inch-thick patty. Heat the vegetable oil in a nonstick skillet over medium heat. Add lentil patties, and cook for 5 minutes on each side.
5. Line the bottom half of each hamburger bun with an arugula or lettuce leaf, and top each bun half with a burger, 2 teaspoons aioli, 1 tomato slice, 1 onion slice, and the top half of the bun.

Sausage + Lentil Stew (Slow Cooker)

serves 4-6

1 cup lentils 

2 cups beef broth

1 (12-ounce) package smoked chicken or turkey sausage, sliced--your choice of flavor. 

1 cup chopped carrots

1 (14.5-ounce) can diced tomatoes

9 ounces (or so) fresh spinach (to add at the very end)

The Directions.

Use a 6-quart slow cooker. Rinse your lentils under cold water, and place them into an empty slow cooker. Add beef broth, and sliced sausage. Add the entire can of tomatoes and a cup of chopped carrots. The broth and the seasoning from the sausage is enough to flavor this dish-- there is no need for additional spices.

Cover and cook on low for 5 hours, then stir in fresh spinach. It'll look like a lot at first, but the spinach will wilt and I promise it will all fit. Cover again and let the spinach soften for about 15 minutes. Serve in a shallow bowl with cornbread.

From A year of Slow Cooking

Barley Lentil Soup

This recipe is super, super easy, and I've found it to be a great last minute recipe - you'd have to keep lentils and barley on hand, of course...


Makes 8 servings.

Olive oil
1 Cup sliced onion
1 teas. minced garlic
3 cups water
3 cups vegetable broth (I usually do half chicken broth)
2 cups frozen soup vegetable, thawed
1 can (14 oz.) diced tomatoes
1 cup lentils, red or brown
2/3 cup pearled barley
1 teas dried oregano
1 teas dried basil
1 bay leaf
1/2 teas. dried thyme
1/8 teas. black pepper

Coat large saucepan or Dutch oven with olive oil; heat over medium-high heat.  Add onions and garlic; cook and stir 2 minutes or until golden brown.

Add all remaining ingredients and stir together.  Bring to boil.  Reduce heat; simmer, stirring occasionally, 50 minutes or until barley is tender.  Remove bay leaf, and serve immediately.