I'm a big fan of lentils, they are probably one of the best foods out there. I have a lot of lentil recipes so I will just give you my favourite ones. The first comes from my Peruvian mate's mum.
500g brown lentils (I'm sure red would work, they just won't hold their shape)
1 large brown onion, finely chopped
1 500g jar bolognese sauce
soya sauce, to taste
red chillies, to taste, finely diced
bacon/pancetta, spicy sausage (linguica/chorizo)
Cook the lentils in plenty of boiling water until tender, then drain, discarding the water.
While lentils are cooking, fry in a medium pan with some oil the onion, then when softened add any meat if you are using and the chilli. Cook until the meat is browned then add some soy sauce, mix, then add the bolognese sauce. Rinse the jar out with half a jar of water and add into the mix. Finally add the lentils, put the lid on the pan and let them simmer on medium-high on the stove until nearly dry. Stir frequently to avoid burning.
This makes a lot. Don't know how the Peruvians got into the soy sauce but it work, and don't be afraid to add a fair bit of it. Serve it with rice and a tomato and coriander salsa.
Lentil Soup (Soupa Faki)
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500g lentils
olive oil
2 medium onions, chopped
2 stalks celery, chopped
2 small carrots, chopped
2 cloves garlic, crushed
2 tablespoons tomato paste
2 bay leaves
1 teaspoon oregano, dried
salt
black pepper, freshly ground
125mL/4fl oz red wine
Rinse lentils. Warm oil in a large heavy-bottomed stock-pot over medium heat.
Add onions, celery,carrots, garlic, tomato paste, bay leaves and oregano. Sauté until onions are translucent (4-5 minutes).
Add lentils and cover with water to a depth of 8cm/3in water. Bring to boil, cover, and reduce heat. Simmer until lentils are tender (about 30 minutes). Check while simmering to ensure lentils are completely covered with water (and add more if necessary).
Remove from heat, and discard bay leaves. Season with salt, pepper and wine. It is best if left standing for a few minutes before serving (to allow flavours to blend).
Serves 4.
Dhal with Egg and Eggplant
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2 tsp vegetable oil
2 cups red lentils, rinsed until runs clear
clove garlic, minced
2 tsp ground cumin
1/2 tsp cumin seeds
1 tbsp tomato paste
1 onion diced (maybe 2)
1L water
2 cups vegetable stock
1 large tomato, roughly chopped
3 baby eggplants, cut into 1-1.5cm thick rounds
4 boiled eggs, optional
Fry onions until softened. Add garlic, spices and tomato paste. Cook until fragrant. Add the lentils, stock and water and simmer for 40 minutes or until lentils are tender. Add the tomato, eggplant and cook for another 20 minutes. Add the eggs to the dish if using. Season with salt and pepper. Serve.
Serves 4.
I have plenty more put I don't want to spam them all. Enjoy!