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

This one may seem a bit strange but i've been making it every other week or so, especially after a grilling of smoked pulled pork. Really nice on a sandwich or as a cold side salad...with fish chicken pork or steak... -Two large cucumbers, peeled, sliced in half and seeds removed with a spoon. one i grate on the large holes of box grater, the other i slice in thin, not too thin, half moons. Sometimes a few long ribbons with a peeler. (when the grocer has the little thin skinned baby ones i just slice thick rounds without peeling or seeding) -grate one or two peeled carrots, or a few long ribbons with a peeler chop 1-6 cloves garlic, lol, to taste (we like garlic) -2-4 ribs celery, slices thin -handful parsley or cilantro, chopped fine...i use the tender stems, so much crisp flavor! -tsp of dried dill, (optional) -1/2 lemon juice -a touch of sweet...honey or maple syrup, tsp-tblsp toss all in a bowl with cup of apple cider vinegar and 2 cups cold water. cover a rest in fridge for a couple hours or over night. It is really just a quick fresh pickle. The vinegar is diluted but preserves the crispness. Lasts at least a week in the fridge. When i'm ready to serve i take out the amount i need and drain back into the 'pickle', pat with paper towel. Sometimes i stir in a tbsp of greek yogurt, and a bit of dijon mustard. A few olives, bit of fetta, cherry tomatoes make a greek salad. But just as good drained as is. I've trippled the recipe for a crowd in a big glass jar adding slices of lemon and fresh dill when the garden produces. I just make stuff up : )

Per the Panera Bread Cookbook, which I borrowed from my local library today, it's 3/4 cup canola or vegetable oil, not 1/4 cup. Ginger St. John's posted recipe is otherwise correct, Peter Reinhart wrote the forward but the cookbook was written by the Panera Bread team. I make a cobbled version which has essentially the same ingredients, except I add about 1/2 cup water which lightens the dressing. It's still quite good, but not so heavy and calorie laden.

Indian Style Lentil Curry (not spicy, just extremely flavorful) 2 cups green lentils soaked overnight 1 medium onion finely chopped 3 cloves of garlic finely chopped 1/2 peice of ginger root finely chopped 2 tsp of cumin seeds (or can substitute with 2 tsp cumin powder) 2 medium tomatoes finely chopped 1 tsp of freshly grounded cinnamon, cloves and black pepper 1 chopped jalapeno pepper 1/4 bunch of freshly chopped cilantro salt to taste 4 tbsp of cooking oil Boil the lentils in water until tender and keep aside. In a seperate pan, add the 4 tbsp of oil. Once the oil is hot, add the onions and saute them until golden. Then add the garlic and ginger and saute for another couple of seconds. Then add the tomatoes, jalapeno pepper, cumin, ground spices, salt and pour in the cooked lentils. Let it cook for 30-40 minutes until the flavors get a chance to marry together. Garnish with chopped cilantro and serve with plain white rice (Basmati preferred)