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INGREDIENTS

• 200 ml red lentils
• 3/4 inch fresh ginger(2 cm)
• 1 onion
• 1 clove garlic
• 1 tablespoonoil
• 1 teaspoon turmeric
• 400 mlchicken stock
• 1 (400g)can crushed tomatoes
• 200 ml coconut milk

DIRECTIONS

1. Rinse and drain lentils.
2. Finely chop ginger, onion and garlic clove.
3. Heat oil in a pot and sautee chopped ginger, onion and garlic until softened.
4. Add turmeric, hot chicken stock, crushed tomatoes and the lentils; bring to boil and allow to simmer for 20 minutes.
5. Puree the soup in a blender until smooth and return to the pot (or use a hand-held blender).
6. Add coconut milk and heat gently.

INGREDIENTS

• 2 cups French lentils, puy (400g)
• 1 yellow onion, chopped
• 6 cloves garlic, crushed
• 1 stalk celery, chopped
• 1 carrot, chopped
• 1 (400g)can chopped tomatoes
• 6 cups water
• 1/2 cup chopped fresh parsley
• 2 tablespoons dried thyme
• 2 tablespoons dried chives
• salt and pepper

DIRECTIONS

1. Brown the onions and garlic in a little oil until fragrant.
2. Add the celery and the carrot and stir for 5 minutes.
3. Add the lentils and cover with the water.
4. Bring to the boil, then let it simmer for 1/2 hour, or until the lentils are soft, but in tact.
5. Add the tomatoes and continue simmering until the lentils are completely soft.
6. Season to taste and add the dried herbs and the parsley.
7. Stir well.
8. Serve with fresh bread and salad.

INGREDIENTS

• 3 1/2 cups water(28 fl oz)
• 1/2 onion
• 2 cloves
• 1 1/2 cups puy lentils(10 oz)
• 1 slice lemons, zest of
• 2 cloves garlic, peeled
• 1 fresh bay leaf
• 2 teaspoons ground cumin
• 2 tablespoonsbalsamic vinegar or red wine vinegar
• 3 tablespoons olive oil
• 1 tablespoon lemon juice
• 2 tablespoons fresh mint leaves, finely chopped
• 3 green onions, finely chopped

DIRECTIONS

1. Peel the half-onion and stud with the cloves.
2. Combine onion, lentils, lemon zest, garlic, bay leaf, 1 teaspoon cumin and water in a medium-sized pan.
3. Bring to the boil, then reduce heat to medium and cook for 25-30 minutes, or until the water has been absorbed, taking care not to burn- you can add a little more water if needed, but try not to cook much more than 30 minutes as they should be’al dente’.
4. Reserve the garlic and chop finely, but discard the onion, lemon zest and bay leaf.
5. In a suitable container, whisk together the vinegar, oil, lemon juice, remaining cumin and reserved garlic, to make the dressing.
6. Stir the dressing through the lentils with the mint and chopped green onions, then season to taste with salt and pepper.
7. Allow to stand for 30 minutes so that the flavors absorb.
8. Serve at room temperature.

INGREDIENTS

• 1/2 cup brown rice, long grain is best
• 3/4 cup dried lentils
• 1 small onion, chopped
• 1/2 teaspoon basil
• 1/4 teaspoon oregano
• 1/4 teaspoon garlic powder
• 1/4 teaspoon thyme
• 3 cups chicken broth

DIRECTIONS

1. Combine all ingredients in oven-proof casserole dish.
2. Cover and bake in 300 degree oven for 2 to 2 1/2 hours.
3. Add more broth if it starts getting dry.
4. Serve with flour tortillas, grated cheese, chopped onions, sour cream, etc.

INGREDIENTS

• 5 cups chicken brothor vegetable broth
• 1 1/2 cups lentils, picked over and rinsed
• 1 cup brown rice
• 1 (2lb)can tomatoes, drained,reserving juice,and chopped
• 3 carrots, halved lengthwise and cut crosswise into ¼ inch pieces
• 1 onion, chopped
• 1 stalk celery, chopped
• 3 cloves garlic, minced
• 1/2 teaspoon crumbled dried basil
• 1/2 teaspoon crumbled oregano
• 1/4 teaspoon crumbled dried thyme
• 1 bay leaf
• 1/2 cup minced fresh parsley
• 2 tablespoons cider vinegar
• 1 lb smoked sausage (optional)

DIRECTIONS

1. Combine broth, 3 cups water, lentils, rice, tomatoes with reserved juice, carrots, onion, celery, herbs and sausage and bring to boil (do not add parsley and vinegar).
2. Simmer, covered, stirring occasionally, 45-55 minutes, or until lentils and rice are tender.
3. Stir in parsley and vinegar and season to taste.
4. Freezer Note: I often make up a double batch of this delicious soup, freezing half the batch,to provide me with a quick, nutritious dinner further on down the line when time is short and you don’t want to resort to ordering in. Just defrost in microwave, reheat well and serve