Need yummy Gluten/Dairy free LENTIL recipes! :)

I use this recipe, not sure if it's gluten free. But I sub 4 cups of water for veggie stock because I find it adds flavour. I also add lots more spinach at the end.
http://m.allrecipes.com/recipe/13978/lentil-soup/

I like to make it on Monday and eat it throughout the week. It freezes nicely too.

I make my shepherds pie base from lentils using veggie stock, spices, a bay leaf, and a bit of tomato paste.

I'd also like to try out lentil sloppy joes. Thinking about cooking them in veggie stock with a no-beef bullion cube and some tomato paste.

Happy cooking, I really like lentils

Curry, lentil loaf, lentil soup. Lentils are great.

gosh, I just eat lentils mixed with wild rice or farro or barley. I love how they taste. even better cooked in veggie stock. Moosewood has a great lentil soup recipe that might be gluten free--onions, carrots, celery, lentils, stock, throw in some rice or other non-grain, or cubed potatoes--love it.

I make a big easy batch of lentil soup every week to use up that weeks veggies that are left over.
I use brown lentils. Boil in a large pot of water, then add tons of veggies, cumin, salt, paprika, bullion, pepper, cilantro. I literally throw in ALL veggies I haven't used to clean up my fridge. Kale, spinach, zucchini, carrots, eggplant, pablano peppers, onion, tomato, corn.
Its super easy and tastes great.

I love lentil soup like you get in Middle Eastern restaurants, especially with lots of lemon. I found this recipe on Pinterest and have made it several times. It also freezes really well.
http://www.marcussamuelsson.com/recipe/lemon-lentil-soup-recipe

I made lentil chili and froze in serving size containers. The curry sounds good think I'll have to check it out.

I just posted a few links on the vegetarian thread if you want to check them out!

leave out the butter - I LOVE these yellow split peas, aka toor dal. this recipe is from SmittenKitchen.com.

Everyday Yellow Dal
Adapted from Ruta Kahate via SFGate.com, 6/8/07

Serves 4

1 cup yellow split peas, soaked in cold water for 1 hour
1 large tomato (about 8 ounces), cut into 8 wedges
1/4 cup canola oil
1/2 teaspoon cumin seeds
1 medium red onion, finely chopped (about 1 1/2 cups)
5 large garlic cloves, thinly sliced
1 teaspoon coriander seeds, finely ground
3/4 teaspoon ground turmeric
1/2 teaspoon cayenne (I used 1/4, thought it was plenty, although I may be a wuss.)
1/4 cup minced cilantro leaves (I abhor cilantro, and always replace it with flat-leaf parsley.)
1 tablespoon unsalted butter
1 teaspoon salt

Instructions: Drain the dal (split peas) and place in a large saucepan. Add the tomato and 3 cups of water and bring to a boil.

Reduce the heat to a simmer, cover and cook until peas are tender, 45 minutes to 1 hour. Pick out any tomato skins and whisk dal to emulsify it. Keep warm over very low heat.

Heat the oil in a medium skillet over high heat. When the oil begins to smoke, add the cumin seeds, covering the pan with a lid or splatter screen. After the seeds have stopped sputtering, add the onion and saute over medium heat. About 3 minutes later, add the garlic and saute until most of the onion has turned dark brown, about 5 minutes altogether. Add the coriander, turmeric and cayenne, stir and pour mixture over the dal. Add the cilantro, butter and salt to the dal and simmer for another 5 minutes. Serve hot.

Nameless protein pot I made at the parents' house...
Add the following to a pot: lentils, salted water, onions, and limpish chopped carrots (nuke for a few minutes). Cook until lentils are done. Strain lentils, then add new salted water along with a bunch of tvp and liquid smoke and return to pot. Put back on stove. After tvp has sponged up water, add diced tomatoes. Done.

I made a cabbage soup and to change it up this week I added a few tablespoons lentils and buckwheat.