Red Lentil Recipes??

Wow, I have looked at your photos and think perhaps YOU should give me some recipes! You look great, anyway this is a soup, my mothers----
Rinse lentils off put in pot with stock.
Add finely chopped onion carrot celery garlic pepper salt, bring to boil then simmer slowly until lentils are soft, can put in a little good olive oil if wanted.---if calories allow slices of Italian type sausage.

1 big cup of red lentils (orange, whatever color you want to call them)
1 onion chopped
1 big tomato chopped
1 big potato chopped (or 3 small ones)
1 celery stalk chopped
A handful of baby carrots
And whatever else vegetable you want to add (I add squash sometimes, Zuchinni sometimes, whatever you want)
2 cans of chicken broth
3 cans water (I eyeball this, just make sure all the vegetables and lentils are covered with liquid and then a little more than that (LOL)
3 garlic cloves, minced
1 teaspoon cumin (you might want to add more. Just taste and see)
Salt to taste
1/2 tbs butter (optional)
a handful of fresh chopped parsley

Place lentils, all vegetables, chicken broth and water in big pot and boil for 45 minutes until the vegetables are very soft. Take a stick blender and blend all the ingredients together to make it smooth. Add your salt, garlic, cumin and butter, stir until everything is stirred together. Add fresh parsley. Stir.

I use lentils in a few recipes; Chili, Sloppy Joes, Dahl, and Shepard Pie. I basically use them as a hamburger substitute.

This is a recipe I received from one of my friends on this site.....I have not tried it yet, but from her diary, I believe she is a very good cook!!!

Clean Eating Lentil Soup

this is the one that I make but I double the brown rice and add more water and cook it longer then it says Hearty Lentil Soup
serves 4

Ingredients:
1 cup dried red lentils (I used French green lentils)
2 Tbsp olive oil
1 onion, chopped (I used a sweet one)
1 red bell pepper, seeded and chopped
1/4 tsp ground cumin
1/4 tsp crushed red pepper flakes
1/4 cup brown rice (I increased this a bit--there's no way 1/4 would've even been visible)
1/2 tsp sea salt
1 Tbsp fresh lemon juice (we added our own at the table)

Directions:
1. Rinse lentils and pick through to discard any debris or small stones; drain well.

2. Heat oil in a large pot over medium-high heat. Add onion and bell pepper and saute for 5 minutes or until brown. Stir in cumin and red pepper flakes and cook for 1 minute. Add 4 cups water (I increased a little because of the extra rice), lentils, and rice. Bring to a boil. Reduce heat to low; cover and cook for 20 minutes. Add salt, then stir and cook for another 30 minutes.

3. Stir in lemon juice before serving. Leftovers will keep in the fridge for a week.

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