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1 pound lentils, rinsed and picked over
2 cups chopped onions
2 cloves garlic, minced
2 cups canned tomatoes, chopped, with liquid
2 1/2 cups chicken or vegetable broth
2 large carrots, sliced
1/2 cup sliced celery
1 bell pepper, chopped
2 tablespoons fresh chopped parsley
1 dried bay leaf
1/2 teaspoon salt
1/8 teaspoon ground marjoram
1/8 teaspoon leaf sage, crumbled
1/8 teaspoon dried leaf thyme
8 ounces shredded Cheddar cheese

DIRECTIONS:

Place all ingredients, except the cheese, in the slow cooker and cook on the HIGH setting for 2 1/2 to 3 hours, or until the lentils are tender. Stir in the cheese until it is melted. Serve hot, topped with more cheese, if desired.
Lentil recipe shared by Helen D.

1 cup lentils
2 teaspoons extra virgin olive oil
2 medium onions, chopped
2 garlic, cloves. minced
1/2 teaspoon crushed saffron threads
2 medium carrots, sliced
1 celery rib, thinly sliced
1 small turnip, peeled and diced
1 cup diced tomatoes with juice
8 cups fat-free vegetable broth (beef broth optional)
1 tablespoon chopped fresh parsley
salt and pepper
1 tablespoon fresh lemon juice

6 servings

1 hour 45 minutes 15 mins prep

DIRECTIONS:

Rinse lentils several times in cold water, setting aside to drain.
Heat garlic in olive oil in large saucepan, being careful not to scorch garlic.
Add onion and saffron and cook, stirring, until onions are tender (add a few drops of water if onions try to stick).
Add carrots, celery, and turnip, cooking 10 minutes over low heat.
Add lentils, broth, tomatoes, and parsley.
Season to taste with salt and pepper.
Bring to a boil, then reduce heat and cover.
Simmer over low heat 1 1/2 hours until lentils are tender and broth is slightly thickened.
Add lemon juice just before serving.

2 tablespoons olive oil
1 lb garlic flavored sausage, like kielbasa
7 ounces smoked ham, finely chopped
2 large onions, finely chopped
1 large green pepper, seeded & finely chopped
1 medium carrot, finely chopped
4 cloves garlic, minced
1 bay leaf
3/4 teaspoon fresh thyme or 1/4 teaspoon dried crumbled thyme
1/2 teaspoon ground cumin
8-9 cups chicken stock or low sodium chicken broth
1 (1 lb) can peeled tomatoes
1/2-3/4 lb dried lentils (depending on desired thickness)
12 large spinach leaves, washed,trimmed & finely shredded

8 servings

2 hours 1 minutes 1 mins prep

DIRECTIONS:

Heat oil in 6-8 qrt saucepan over med heat,add sausage cook until almost all fat is rendered.
Transfer sausage to platter& drain off all but 2 TB grease from saucepan.
Add ham,onion,green pepper& carrot,cover& cook 15 minutes,stirring occasionally.
Stir in the garlic,bay leaf,thyme& cumin.
Cover& cook 5 minutes.
While thats cooking,thinly slice sausage,add to pan with chicken stock,tomatoes& lentils.
Reduce heat to low,cover partially,simmer gently until lentils begin dissolve,about 2 hours.
(Can be prepared up to 3 days in advance and refrigerated, or frozen for several months.) Discard any fat from the surface,taste,& adjust seasoning with salt& pepper.
Simmer just until warmed through,then add spinach.
Serve while warm.

2 lbs soup bones with meat
3 carrots, peeled &,chopped
3 medium potatoes, peeled &,chopped
1 large onion, peeled &,chopped
3 stalks celery, chopped
1 (28 ounce) can chopped tomatoes, undrained
6 cups water
6 beef bouillon cubes, crushed
1/2 lb lentils, rinsed
1 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon marjoram
3 cups shredded cabbage

8 servings

9 hours 15 minutes 15 mins prep

DIRECTIONS:

In slow cooker (4-1/2 quarts or larger) combine all ingredients except cabbage.
Cover& cook on low 8 hours or until lentils are tender.
Remove beef from bones, shred and and return to pot.
Add shredded cabbage, turn pot to high setting, and cook 30 to 45 minutes or until vegetables are tender.

3 tablespoons olive oil
1 onion, chopped
2 cloves garlic, minced
1/3 cup dried apricots
1 1/2 cups red lentils
5 cups chicken stock
3 roma (plum) tomatoes – peeled, seeded and chopped
1/2 teaspoon ground cumin
1/2 teaspoon dried thyme
salt to taste
ground black pepper to taste
2 tablespoons fresh lemon juice

DIRECTIONS:

Saute onion, garlic, and apricots in olive oil. Add lentils and stock. Bring to a boil, then reduce heat and simmer 30 minutes.
Stir in tomatoes, and season with cumin, thyme, and salt and pepper to taste. Simmer for 10 minutes.
Stir in lemon juice. Puree 1/2 of the soup in a blender, then return to the pot. Serve

1/3 cup uncooked white rice
2/3 cup water
1 teaspoon vegetable oil
4 ounces turkey kielbasa, chopped
1 onion, minced
1 carrot, chopped
1/2 teaspoon crushed red pepper flakes
6 cups water
2 cups reduced sodium chicken broth
1 cup dry lentils
1 (10 ounce) bag fresh spinach, torn

DIRECTIONS:

In a pot, bring the rice and water to a boil. Reduce heat to low, cover, and simmer 20 minutes.
Heat the oil in a large pot over medium heat, and cook the turkey kielbasa until lightly browned. Mix in onion and carrot, and season with red pepper. Cook and stir until tender. Pour in the water and broth, and mix in lentils. Bring to a boil, reduce heat to low, and simmer 25 minutes.
Stir the cooked rice and spinach into the soup, and continue cooking 5 minutes before serving.

2 cups red lentils
1 onion, chopped
4 tablespoons olive oil
1 teaspoon ground cumin
1/2 teaspoon ground black pepper
1 (1 ounce) package dry onion soup mix
1 lemon, juiced
1/4 cup chopped fresh parsley

DIRECTIONS:

Place lentils into a pressure cooker, and cover with about 1 inch of water. Add onion and oil, cook for 10 minutes and then turn off heat and let set for 10 minutes.
Place lentil mixture, cumin, and pepper into a food processor or blender and puree until smooth.
Transfer pureed soup into a large stock pot and return to heat. Right as soup is ready to boil add onion soup mix, stirring until well mixed. Simmer until soup has a thick creamy consistency.
Prior to serving add lemon juice and chopped parsley for a little flavor and garnish.

2 onions, chopped
2 cloves garlic, minced
1 teaspoon grated fresh ginger
6 cups water
1 cup red lentils
1 (15 ounce) can garbanzo beans, drained
1 (19 ounce) can cannellini beans
1 (14.5 ounce) can diced tomatoes
1/2 cup diced carrots
1/2 cup chopped celery
1 teaspoon garam masala
1 1/2 teaspoons ground cardamom
1/2 teaspoon ground cayenne pepper
1/2 teaspoon ground cumin
1 tablespoon olive oil

DIRECTIONS:

In large pot saute; the onions, garlic, and ginger in a little olive oil for about 5 minutes.
Add the water, lentils, chick peas, white kidney beans, diced tomatoes, carrots, celery, garam masala, cardamom, cayenne pepper and cumin. Bring to a boil for a few minutes then simmer for 1 to 1 1/2 hours or longer, until the lentils are soft.
Puree half the soup in a food processor or blender. Return the pureed soup to the pot, stir and enjoy!

4 tablespoons olive oil
5 slices bacon, cut into small pieces
1 cup chopped carrots
1 cup chopped onions
1 cup chopped celery
3/4 cup all-purpose flour
3 1/2 quarts water
2 bay leaves
2 teaspoons salt
1 cup dry lentils
2 cubes beef bouillon
1 teaspoon dried thyme
1 pinch ground nutmeg
1 pinch ground white pepper
1 cup potatoes, diced

DIRECTIONS:

In a large pot over medium high heat, combine the oil, bacon, carrots, onions and celery. Saute for 5 minutes, or until bacon is crisp. Stir in the flour until it’s dissolved and mixture is pasty.
Slowly add the water, stirring constantly. Then add the bay leaves, salt, lentils, beef base, thyme, nutmeg, white pepper and potatoes. Stir all together well, bring just to a boil, reduce heat to low and simmer for 3 hours.

1 onion, chopped
1/4 cup olive oil
2 carrots, diced
2 stalks celery, chopped
2 cloves garlic, minced
1 teaspoon dried oregano
1 bay leaf
1 teaspoon dried basil
1 (14.5 ounce) can crushed tomatoes
2 cups dry lentils
8 cups water
1/2 cup spinach, rinsed and thinly sliced
2 tablespoons vinegar
salt to taste
ground black pepper to taste

DIRECTIONS:

In a large soup pot, heat oil over medium heat. Add onions, carrots, and celery; cook and stir until onion is tender. Stir in garlic, bay leaf, oregano, and basil; cook for 2 minutes.
Stir in lentils, and add water and tomatoes. Bring to a boil. Reduce heat, and simmer for at least 1 hour. When ready to serve stir in spinach, and cook until it wilts. Stir in vinegar, and season to taste with salt and pepper, and more vinegar if desired.