Lentil

red lentil fusilli (about 200 grams) • pumpkin (about 150 grams) • frozen spinach (about 150 grams) • feta cheese (about 60 grams) • Red wine, salt, extra virgin olive oil, paprika

black lentil pasta (or whole wheat pasta) (300 g) • walnuts (or unsalted cashews) (120 g) • edamame soybeans (250 g) • feta cheese (250 g) • corn oil (70 ml) • parsley • lemon (juice) • Salt and pepper • Grated lime zest (optional)

dried lentils (about 150 grams; preferably small red or green lentils) • peas, fresh or frozen (about 150 grams) • fava beans, fresh or frozen (about 150 grams) • onion • carrots • celery stalk • Extra-virgin olive oil, • vegetable broth (about 1 liter) or water

For the pasta: • red lentil flour (about 200 grams) • large eggs • sunflower oil • Water, • Salt and rice flour, • For the sauce: • unsalted butter (about 40 grams) • sage (10-15 leaves) • walnuts • Grated Parmesan cheese

red split lentils (about 200 grams) • carrot • red onions (such as Tropea or other sweet red onions) • celery • ricotta cheese (about 80 grams) • whole grain oat flour (about 100 grams) • pumpkin (about 300 grams), diced • baby spinach (about 150 grams) • basmati rice (about 400 grams) • coconut cream or coconut milk (about 200 ml) • Curry powder, turmeric, paprika, and cumin, to taste • Vegetable broth and breadcrumbs, •

celery • carrot • leek • small potato • Tuscan kale leaves (about 50 grams), stems removed • dried lentils (about 70 grams) • bay leaf • extra virgin olive oil • vegetable broth (about 600 ml) or water • tomato puree (about 50 ml) • Salt, to taste • Freshly ground black pepper, to taste •

precooked lentils (well drained) (300 g) • lactose-free ricotta (200 g) • grated Parmesan cheese • chickpea flour • To taste dried fresh mint • To taste sea salt • To taste black pepper • drizzle of olive oil (for finishing) • food processor or immersion blender • large bowl • baking sheet • parchment paper •

red lentils (250 grams) • ground beef or mixed ground meat (300 grams) • shallot • carrot • celery stalk • tomato sauce (200 grams) • Salt • Black pepper • Extra-virgin olive oil, • red wine (optional)

orecchiette (200 g) • mixed dried legumes (peas, chickpeas, beans, lentils) (100 g) • Marjoram • Olive oil • Salt

red lentils (about 300 grams) • fine Himalayan pink salt • extra virgin olive oil

crushed tomatoes • coconut milk • red onion • garlic • tomato paste • sweet paprika • turmeric • cumin • nutmeg • lentils • potatoes, boiled and diced (about 150 grams) • bread •

boiled lentils (about 250 grams) • water (40 ml) • breadcrumbs • Spices to taste (curry, paprika, pepper) • Garlic powder, to taste • Fine salt, to taste • tomato puree (about 350 grams) • Olive oil, • fresh basil leaves • electric blender • skillets • wooden spoon •

white onion • small carrot • extra virgin olive oil • red lentils, split and hulled (about 70 grams) • ground cumin • ground turmeric • Vegetable broth, • Salt, to taste • fresh parsley • freshly squeezed lemon juice • bread

dried lentils (about 300 grams) • carrots • potatoes (about 400 grams) • medium onions • cured pork jowl (guanciale) (about 50 grams) • To taste wild garlic (or substitute with chives or green onions) • To taste salt and pepper • Extra-virgin olive oil, to taste

About 2 1/2 cups cooked lentils with broth (about 400 grams) • all-purpose flour (about 30 grams) • grated Parmesan cheese (about 15 grams) • olive oil or vegetable oil (about 60 ml)

lentils (200 grams) • cured ham with rind (such as a ham hock) • bay leaf • celery • garlic • onion • carrot • canned peeled tomatoes or tomato puree (300 grams) • Extra virgin olive oil, • Salt, • Black pepper,

split red lentils (60 grams) • millet (50 grams) • carrots, peeled and chopped (130 grams) • plain breadcrumbs (50 grams; see step 3) • nutritional yeast flakes (5 grams) • dried oregano • onion powder • Salt, to taste

cooked lentils (about 200 grams) • egg • grated Parmesan cheese • breadcrumbs • stale bread • Assorted spices (dried onion flakes, chives, black pepper) • Salt • Peanut oil for frying

dried lentils (about 150 grams) • medium carrots • onion • garlic clove • Greek yogurt • extra-virgin olive oil, • sprigs fresh parsley • salt, to taste • all-purpose flour (about 50 grams) • cucumber • garlic clove • extra-virgin olive oil, •

Equal parts millet and lentils (preferably hulled) • Breadcrumbs, • Salt, • Rosemary • Extra virgin olive oil

dried lentils, soaked and cooked (about 80 grams) • boiled potatoes (about 160 grams) • Fresh mint, to taste • turmeric • extra virgin olive oil • Salt and pepper, to taste

potatoes • carrots • onion • leek • cherry tomatoes • zucchini • small head cauliflower (about 14 oz/400 grams) • celery stalk • spinach • peas (about 5 oz/150 grams) • pumpkin or butternut squash, diced (about 14 oz/400 grams) • lentils •

lentils (about 150 grams) • frozen mixed vegetable minestrone or 1 1/2 cups fresh minestrone vegetables (about 350 grams) • Water, • whole wheat spaghetti, broken into small pieces (about 150 grams) • Extra virgin olive oil, • Salt,

pearl barley 100 g yellow split lentils 100 g red split lentils • oil in the mixture Salt to taste • Mixed seeds (chia, pumpkin seeds, flaxseeds, quinoa, sesame) • Oil for the surface

kale • red lentils • egg • grated Parmesan cheese • bay leaf • Breadcrumbs, salt, extra virgin olive oil, and pepper to taste • tomato pulp • red chili pepper • shallot • Extra virgin olive oil, salt, and pepper to taste • goat Greek yogurt • organic lime •

red lentils (about 300 grams) • finely chopped red onion • carrot • pumpkin (about 150 grams) • garlic • Fresh ginger • curry powder • turmeric • Hot chili pepper • Ground black pepper • bay leaf • Vegetable broth •

fresh lentil pasta • beet • fennel bulb • cherry tomatoes • radishes • small carrots • orange • Salt, extra virgin olive oil, paprika, oregano, soy sauce, lemon juice

black-eyed peas (about 60 grams) • black chickpeas (about 60 grams) • small lentils (about 50 grams) • pearled farro (about 100 grams) • vegetable broth (about 600 ml) • celery stalk • carrot • shallot • olive oil for cooking • Salt, to taste • extra virgin olive oil (cold-pressed)

chickpeas (160 g) • borlotti beans (160 g) • lentils (160 g) • stale bread (60 g) • Grated aged cheese to taste (I used ricotta salata) • Chopped parsley • Salt • Pepper • Sunflower oil • egg, if needed • Breadcrumbs, if needed • Milk or water, if needed

Angel hair pasta (I used 3 nests) • onion • carrot • celery stalk • garlic • Extra virgin olive oil, • Tuscan kale (lacinato kale) • medium potatoes • cooked beans (about 140 grams) • cooked chickpeas (about 140 grams) • cooked lentils (about 140 grams) • butter •