warm french lentils

Ingredients

2 tbsp. olive oil
2 leeks, white and light green parts, sliced 1/4-inch thick
4 carrots, peeled and 1/2-inch-diced
2 tsp. minced garlic
2 cups French green lentils
2 whole onions, peeled and stuck with 6 whole cloves
2 white turnips, cut in half
2 tsp. unsalted butter
8 tsp. Dijon mustard
4 tbsp. red wine vinegar
2 tsp. freshly ground pepper

Instructions

1. Heat the olive oil in a 12-inch saute pan, add the leeks and carrots, and cook over medium heat for 5 minutes. Add the garlic and cook for 1 more minute and set aside.
2. Meanwhile, place the lentils, 8 cups of water, onions, and turnips in a large saucepan and bring to a boil. Lower the heat, add the leeks and carrots, and simmer uncovered for 20 minutes, or until the lentils are almost tender. Remove and discard the onions and turnips and drain the lentils. Place them in a medium bowl and add the butter.
3. Meanwhile, whisk together the 1/4 cup of olive oil, mustard, vinegar, salt, and pepper. Add to the lentils, stir well, and allow the lentils to cool until just warm, about 15 minutes.
4. Sprinkle with salt and pepper and serve. The longer the lentils sit, the more salt and pepper you'll need.

*Adapted from Ina Garten

Turkish carrots and lentils

Ingredients

3 tbsp. olive oil

1.5 cups thinly sliced onion

3 garlic cloves, minced

1 tbsp. tomato paste

1/2 tsp. ground Aleppo pepper

1 lb. carrots, halved lengthwise and thinly sliced

3/4 tsp. sea salt, divided

3 cups water

1 cup uncooked dried green lentils

1/4 tsp. freshly ground black pepper

Greek yogurt

Instructions

1. Heat oil in a large saucepan over medium heat. Add onion; cook 9 minutes or until lightly browned, stirring occasionally. Add garlic; cook 1 minute. Stir in tomato paste and Aleppo pepper; cook 30 seconds. Stir in carrots and 1/4 tsp. salt; cook 1 minute. Remove from heat.

2. Combine water and lentils in another large saucepan, and bring to a boil. Cover, reduce heat, and simmer 30 minutes. Uncover, increase heat to medium high, and stir in onion mixture; cook 2 minutes or until liquid almost evaporates. Stir in remaining 1/2 tsp. salt and freshly ground pepper. Cover with a kitchen towel, and cool to room temperature.

3. Serve with yogurt.

*Adapted from Cooking Light

lentil soup

Ingredients

1 1/2 cups of lentils
3 onions, thinly sliced
2 tbsp. butter

2 tbsp. olive oil
2 (32 oz) containers of beef broth

1 (32 oz) container of chicken broth
1/2 tsp. dried thyme

salt and pepper
3/4 cup uncooked orzo

Instructions

1. Soak lentils in water for 2-3 hours in a medium bow; rinse and drain then set aside.

2. Melt butter and heat oil on medium heat in large Dutch oven.
3. Saute onions until golden brown.

4. Add thyme, salt, and pepper; stir together.
5. Add strained lentils; stir together.
6. Add broths.
7. Simmer for 1 hour.

8. In the last 10 minutes add orzo; cook until tender.