Lentil
Simple Winter Lentils
By Susan Herrmann Loomis
Moroccan Chicken and Lentils
A blend of cumin, chili powder, and cinnamon gives this dish its Moroccan flair.
Indian-Spiced Rice with Lentils
"I'm from India," writes Hema Kundargi of Cupertino, California, "and I enjoy the foods of my homeland. My children are the opposite — they like 'American' food. But I haven't given up trying to make Indian meals that the whole family will like. This recipe pleases everyone."
Curried Lentil Stew with Ginger Yogurt
Complete this meatless dinner with a salad of red leaf lettuce and sliced Asian pears. Pass a basket of warm pita bread. For dessert, top split bananas with brown sugar and coconut and broil until caramelized.
Fried Eggs Over Warm Lentil Salad with Lardons
A food editor savored this breakfast dish in a small bistro as her first meal in Paris and has never forgotten it. We've made it easy to re-create at home. It makes a hearty breakfast, brunch, or supper dish.
Active time: 40 min Start to finish: 45 min
Spinach-Wrapped Flounder and Warm Lentil Salad with Cucumber Yogurt Sauce
Fillets of sole will work equally well in the following recipe.
Vegetarian Lentil Stew
Serve this hearty stew with plain yogurt or raita for a high-protein vegetarian meal.
Lentil Soup
By Colette Rossant
Spiced Lentils
Known as dal in India, this dish is often offered over rice or topped with plain yogurt.
By Prem K. Singh
Savory Lentil and Squash Soup
By Donna Goodwin
Chicken Ragoût with Lentils and Pearl Onions
At New York's Nosmo King (the name is a clever twist on "no smoking"), Alan Harding does a terrific job of cooking upscale food with almost entirely organic ingredients.
Shrimp and Lentil Soup
At Aubergine, one of London's most stylish restaurants, this soup is whimsically called a "capuccino." Chef Gordon Ramsey tops it with a rich broth that has been foamed with butter. This simpler version (minus the frothy "cap") is equally delicious.
By Gordon Ramsey
Harira
(Moroccan Chicken, Chick-Pea, and Lentil Soup)
A marvelous vegetarian harira sampled at the United Nations' Delegates Dining Room--prepared by chef Mohamed Boussaoud, from the hotel La Mamounia in Marrakech--provided the inspiration for the following chicken-based version. In Morocco this soup is often made with lamb as well as chicken and is traditionally served after sundown during the month of Ramadan to break each day's fast.
Garden Lentil Salad
By Marianne Mays