This is a delicious, hearty soup that can be served as a meal alone. Other ingredients, such as pasta, potatoes or almost any kind of vegetable may be added to make it more like a stew.

Italian Style Lentil Soup

1 large onion, diced
4 cloves garlic, chopped or pressed
2 quarts water
1/2 cup extra-virgin olive oil
1 can Italian-style diced tomatoes
1 lb. green or brown lentils
Salt

Sauté onions and garlic in olive oil for 2-3 minutes in a large soup pot. Add all other ingredients and simmer for 2-3 hours.

Accompany with fresh Italian bread.

1 1/8 cups green lentils
2 1/4 cups water
6 slices white bread, torn into small pieces
2 eggs
1 cup vegetable broth
2 tablespoons tomato paste
1/2 teaspoon dried basil
1/4 teaspoon garlic powder
1/2 teaspoon ground black pepper
1 teaspoon dried parsley
1 tablespoon olive oil
1 packet dry vegetable soup mix
1/3 cup dried bread crumbs

Directions
1 Combine lentils and water in a small saucepan. Bring to a boil. Reduce heat, and simmer until tender, about 40 minutes.
2 Preheat oven to 400 degrees F (205 degrees C). Grease a 9x5 inch loaf pan.
3 In a large bowl, mix together 2 cups cooked lentils, bread, eggs, broth, tomato paste, basil, garlic powder, black pepper, parsley, olive oil, and dry soup mix. Spread into prepared pan.
4 Bake for 40 minutes. Sprinkle top with dry bread crumbs, and continue baking another 10 minutes. Let sit for 10 minutes before serving.

Makes 6 servings

Hearty Lentil Soup
2 cups green lentils
1 head garlic, peeled and finely minced or pressed
2 med. onions finely chopped
1 1/2 T olive oil
1/2 bunch celery chopped into 1/2 inch pieces
4-5 carrots sliced into 1/2 inch pieces
4 medium potatoes cut into 1 inch cubes
8 to 10 cups water or stock
2 bay leafs (remove before serving)
1 T finely chopped parsley
1 tsp. thyme
1 tsp. oregano
salt and pepper to taste

Vegetable Options
zucchini
corn
peas
asparagus
mushrooms
bell peppers
green beans
tomatoes

1. Sauté onions and garlic in olive oil over medium heat for about five minutes or until soft.
2. Add onions and garlic to stock pot with water or stock.
3. Add remaining ingredients and simmer, stirring occassionally for at least 1 hour.

Like most soups of this type, this one will taste even better the second day when the flavors have had a chance to develop

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)

Yet another soup, but delicious. Place in saucepan or slow cooker: 2 cups washed lentils, 1 onion, 2 stalks celery, 1 large carrot all chopped. 3 cups water, 2 cups chicken or veg stock,2 cloves garlic crushed, pinch cayenne pepper, half teaspoon grated lemon peel. If its a slow cooker leave for 8 hrs but a saucepan can be simmered very gently for 45 mins. try to avoid mushing lentils. Lastly throw in a bunch of spinach from husbands garden and allow to cook for a few mins.