This links to one of my favorites, Masoor Dal (Indian Red Lentil Curry). Works with brown ones too.
http://sosopie.wordpress.com/2011/03/13/masoor-dal-indian-red-lentils/

I also have a brown lentil and potato one somewhere, if I can track it down. So you don't want soup? I have a recipe for that also.

Here's one that is great for filling acorn squash halves for a fancy side dish or veg. main course

Rice, Lentil and Spinach Pilaf (serves 4)
1/2 cup lentils - cook with 1 cup water or broth and salt to taste
1 cup Basmati rice - cook with 2 cups water or broth and salt to taste
2 onions
2 cloves garlic
4 celery stalks or red pepper
2 tsp. cumin
1/2 tsp. cinnamon
Grated zest of one lemon
3-4 cups spinach or other greens

Saute veggies in olive oil or 3/4 cup veg. stock (if you want to cut fat even more). Add spices.
Add lentils and rice. Heath through.
Can put in casserole or stuff in squash. Can add cubed squash or carrots to curry instead of stuffing into squash. Or not, it's your choice.

WARM LENTIL AND CHICORY VINAIGRETTE
(serves 4)

1-1/3 c. green lentils, sorted and rinsed (if you can't find green lentils, substitute the brown ones and cook them for less time)
1 carrot, diced
1 bay leaf
1 T. red wine vinegar
1/2 t. ground black pepper
2 T. olive oil
1/2 c. diced onions
2 oz. lean smoked ham, cut into 1"x1/4" slivers (I've used other kinds of meat in this recipe as well - whatever you have on hand.)
1 pound chicory (or other greens)
1/4 c. defatted chicken stock

In a 3-quart saucepan, combine the lentils, carrots, celery and bay leaf. Add cold water to cover by about 2-inches. Bring to a boil over high heat. Reduce the heat to medium and simmer for 20-minutes, or until the lentils are just tender. Drain; discard the bay leaf. Return the mixture to the pan.

In a cup, mix the vinegar, pepper and 1 T. oil. Drizzle over the lentils and toss lightly to mix. Set aside.

Meanwhile, in a large no-stick frying pan over medium heat, warm the remaining 1 T. oil. Add the onions and ham. Cook, stirring often, for 5 minutes, or until the onions are tender. Add the chicory and stock. Cover and cook for 5 minutes, or until the chicory is wilted. Add the lentils and toss lightly to mix.

[Grainlady note: I'll also use sprouted lentils in this recipe, which don't require cooking.]

-Grainlady

Thanks for the ideas. I am probably going to make the red lentil curry that Lpink linked to - I have a craving! And as far as soups go, I really like my recipe for lentil soup, but if you have one that is TDF then I would certainly entertain the idea.

Thanks again!

Alexa

You can easily halve that recipe too if you like.

Alexa, will you post your soup recipe, please??

TIA,
Deanna

This is my fav lentil recipe. I get the black lentils at my neighbourhood South Asian grocery.

DAL MAKHANI (CREAMY BLACK LENTILS)

Prep time: 10 min : Cooking time: 30 min : Serves: 4
Special Cooking Equipment: Pressure Cooker

1/2 cup whole black lentils and a handful of dried red kidney beans, soaked overnight
2 tbsp cooking oil
1 large onion, finely chopped
1 medium-sized tomato, finely chopped
1 tbsp ginger-garlic paste (I grind a cubic inch of peeled ginger with equal amount of garlic, plus a little water, in a mini-chopper)
1 tbsp tomato paste
1/2 tsp red chili powder
2 tbsp milk (or cream)
1 tbsp butter
2-3 cloves of garlic
fresh coriander leaves, chopped for garnish
water, as needed
salt, to taste

HEAT oil in a pressure cooker and saute onions till lightly browned. Stir in salt, chilli powder, ginger-garlic paste, and tomato paste and fry for a few seconds.

ADD in the chopped tomatoes and cook for a few minutes to combine well. Add lentils and beans, and barely enough water to cover them. Pressure cook for 15-20 minutes till lentils are soft and done. Stir in milk and let it come to a boil.

IN a separate pan, make a tempering by heating butter and whole garlic cloves slit in the middle. Stir the tempering into the lentils and garnish with fresh coriander leaves.

SERVE warm with soft, fluffy Naans.

I love this dish.

Home Cookin Chapter: Recipes From Thibeault's Table

Mung Bean and Cauliflower Stew
==============================
Adapted from: Classic Indian Cooking by: Julia Sahni

I have substituted different lentils for the mung beans.

1 cup yellow split mung beans
(moong dal)
2/3 cup finely chopped onions
1 tablespoon grated fresh ginger root
2 teaspoons minced garlic
1/3 teaspoon turmeric
3 medium sized potatoes, peeled and quartered
1/3 small cauliflower cut into 1 1/2 inch flowerets, about 2 1/2 to 3 cups
1 tablespoon kosher salt
Chicken broth

For TADKA

12 tablespoons ghee or vegetable oil
1 teaspoon cumin seeds
1/4 or 1/2 teaspoon red pepper
2 teaspoons lemon juice
2 to 3 tablespoons fresh coriander (Same as cilantro) leaves chopped.
. Put the mung beans in a deep pot along with chopped onions, ginger, and
3 cups chicken broth. Add turmeric, and bring to a boil. Reduce heat
and simmer, partially covered, for 15 minutes or until the mung beans
are cooked but are still very firm.

Add potatoes, cauliflower, salt, and 2 more cups of broth and cook for
an addition 15 minutes or until the vegetable are tender and the beans
are thoroughly cooked.

To make the Tadka

Heat the Ghee or oil over high heat in a frying pan. When it is very
hot, add cumin seeds, and fry until they turn brown (about 15 seconds).
Add red pepper, stir for a moment and immediately pour the contents of
the frying pan into the stew. Add lemon juice and chopped coriander
leaves. Stir well to mix. Check for salt and serve.

I usually serve this with Basmati rice and chapati (Indian Bread).

Or go traditional French :
petits sales aux lentilles
in a large pan, put pre-soaked salt pork, cover with water and leave to cook for about 45 minutes. Add chopped onion, garlic, sliced carrot, bouquet garni and the lentilles and cook for about 45 munutes or until cooked to your liking.

Here's one from an old episode of The Splendid Table. It was presented by one of the guests of the show. I've made it before and loved it. I should make it again now that it's getting cooler. The comments preceding the recipe are from the Splendid Table website, which is where I got the recipe.

Slow-Roasted Bell Pepper with Red Lentils
Bhuna hua simla mirch aur masoor ki dal

Featured on the November 7, 2009 episode

Reprinted from 660 Curries by Raghavan Iyer. Copyright � 2008 Published by Workman Publishing Company.

Many of us, myself included, automatically reach for that onion sitting on the counter as a starting point to build a base for sauces, stews, soups, and even stir-fries. We often overlook the bell pepper (known as simla mirch because most of them come from Simla, a picturesque resort just north of Delhi, in the foothills of the Himalayas), which bestows an uncanny, slightly smoky sweetness to a dish. I love the consistency of this curry, and often serve it as a soup course with crusty European bread. Don't hesitate to dunk the bread in it (I am sure Ms. Manners would do the same).
Makes 5 cups

1 cup skinned split brown lentils (salmon-colored in this form, masoor dal), picked over for stones
2 tablespoons canola oil
1 large green bell pepper, cut in half lengthwise, stem and seeds removed, finely chopped
2 to 4 fresh green Thai, cayenne, or serrano chiles, to taste, stems removed, thinly sliced crosswise (do not remove the seeds)
1 medium-size tomato, cored and cut into 1/2-inch pieces
1 1/2 teaspoons coarse kosher or sea salt
1/2 teaspoon ground turmeric
1/4 cup finely chopped fresh cilantro leaves and tender stems

1. Place the lentils in a medium-size saucepan. Fill the pan halfway with water and rinse the lentils by rubbing them between your fingertips. The water will become cloudy. Drain this water. Repeat three or four times, until the water remains relatively clear; drain. Now add 3 cups water and bring to a boil, uncovered, over medium heat. Skim off and discard any foam that forms on the surface. Reduce the heat to medium-low, cover the pan, and simmer, stirring occasionally, until the lentils are tender, 10 to 15 minutes.

2. While the lentils are cooking, heat the oil in a medium-size skillet over medium heat. Add the bell pepper and chiles, and cook, uncovered, stirring occasionally until the bell pepper initially releases its water and then starts to brown, and the hot chiles smell pungent (adequate ventilation will help clear the air), 10 to 12 minutes.

3. Stir in the tomato, salt, and turmeric, and scrape the bottom of the skillet to deglaze it, releasing the browned bits. Pour in 2 cups water and cook, uncovered, stirring occasionally, until the tomato has softened and turn slightly pulpy, 5 to 8 minutes.

4. Once the lentils are tender, pour the bell pepper sauce into the pan. Raise the meat to medium and continue to simmer the dal, uncovered, stirring occasionally, until the flavors mingle and the sauce thickens slightly, 5 to 8 minutes.

5. Stir in the cilantro, and serve.

I'm one to buy various kinds of lentils when I'm at Central Market or Whole Foods, and then, promptly forget I have them once I get the home. I want start using them more frequently. They really are healthy, and they're one of the few legumes that can be made relatively quickly from scratch.

Sally

These recipes can be served hot, warm or chilled. They're three of my favorites:

Lentils with Sausages

2 c, brown or green lentils
2 qts water

Bring to boil and simmer partially covered 15-30 mins or until lentils are tender, yet still firm. Drain and spread the lentils out to cool slightly. Transfer to large bowls and add:

4 scallions, finely chopped
1/2 lb poached or grilled sausage (any type from bratwurst to chorizo or Italian sausage)

Combine and pour over lentils:
1/4 c red wine vinegar
1/2 c olive oil
1-2 tsp Dijon mustard
1 TBl finely chopped parsley
1 large clove garlic, finely chopped

Let lentils sit to absorb the dressing, adjust salt and pepper, and serve at room temperature or chilled.

Lentil salad

1 c. lentils
1 lg garlic clove, chopped
1 tsp salt

ring above to boil in 1 qt water and simmer, uncovered, until lentils are just tender 15-25 mins.

Drain, transfer to large bowl and add:

3/4 lb tomatoes, diced (2 c)
4 lg scallions, thinly sliced
1/4 c. chopped fresh dill
1/4 c. thinly sliced fresh basil
3 T red wine vinegar
1/4 c. EVOO
salt and pepper to taste
Cook lentils in 1 qt water

Bulgur, Lentils and Scallions

Saute 1 large onion, chopped, and 1 clove garlic, chopped, in 2 tsp oil.

Add pinch cloves and 1/4 lb cooked ham (or prosciutto or sopressata)

Add 1 c lentils cooked until tender in 2 c. stock. Add 1 c. bulgur soaked in 1 1/2 c. boiling water for 30 minutes. Add:
1/4 c. red wine vinegar
1/4 c. fresh parsley
1-2 scallions

Enjoy!!

Over the weekend I made a lentil soup using brown lentils and it was absolutely amazing. I have never cooked with lentils before and was surprised to find that the top of the soup turned a really dark greenish color, but when stirred it went back to the lovely tannish color of the lentils. The taste was not affected just the color.
Any idea why the lentils turned a different color and can I prevent it from happening somehow????