Black lentil

green lentils, washed and drained • short-grain rice • onion • little chopped parsley • water (double the amount of lentils) • little oil • cumin • salt • whole coriander seeds • Fried bread, for garnish • Lemon, if desired

yellow lentils • American or Egyptian rice • potatoes • carrots • vegetable bouillon • onions • olive oil • salt and black pepper

whole black lentils (about 500 grams) • short-grain rice (about 100 grams) • water (2 liters) or more as needed • large onion, very finely chopped • ground cumin • ground cinnamon • Salt to taste • onions, sliced into thin wedges • vegetable oil (60 ml)

red split lentils (about 400 grams) • large onion • little butter, oil, or ghee for sautéing the onion • rice (about 45 grams) • oats (about 15 grams) • carrots • black pepper • Cumin • Ground red pepper • Salt • water (about 1 liter) • bouillon cube

yellow lentils (about 600 grams) • onions • medium potato • carrots • olive oil • bouillon cube • cumin • salt • black pepper • mixed spices • little lemon juice, for serving • ground safflower (optional, for yellow color) •

brown lentils (about 150 grams) • Italian-style rice (about 150 grams) • ghee • onions • water (about 480 ml) • salt • black pepper • cumin • chicken bouillon powder

brown lentils (about 400 grams) • long- or short-grain rice, as preferred (about 300 grams) • onions for garnish and slivered almonds, as desired • Spices: black pepper, salt, bouillon cube (such as chicken or vegetable)

Swiss chard • lentils (about 1 2/3 lbs small black lentils (750 grams) + 9 oz split lentils (250 grams)); I like to use extra lentils, but you can adjust to your taste • large onions • freshly squeezed lemon juice (about 475 ml) • Enough water to cover the ingredients • Salt • Oil

Swiss chard • large brown lentils (about 100 grams) • medium onion • garlic • carrots, diced • potato, diced • flour • dried or fresh cilantro • Salt • Vegetable oil • black pepper • Water

brown lentils (about 285 grams) • rice (about 45 grams) • water (about 1.65 liters) • onion, chopped • olive oil (about 45 ml) • potato, diced • carrot, diced • Chopped parsley • Black pepper • Salt • Cumin

red lentils (about 200 grams) • coarse brown bulgur (about 90 grams) • large red onions • Vegetable oil • Salt • -spice blend • Cumin • Black pepper, to taste • Water

brown or black lentils (about 400 grams) • basmati rice (about 100 grams) • Water for boiling • onions, sliced into thin strips (about 450 grams) • ground cumin • ground cinnamon • Salt to taste • vegetable oil (60 ml) • Fresh vegetables for serving and Lebanese pita bread

brown lentils (about 200 grams) • long-grain white rice (about 200 grams) • water (about 950 ml) • medium onions • salt • chicken bouillon cube • black pepper (optional) • olive oil

lentils (about 200 grams) • short-grain rice (about 50 grams) • potatoes • large onion • water (about 1.65 liters) • bouillon cube • oil • clarified butter or ghee • ground cumin • curry powder • black pepper

red lentils (about 1 1/4 cups or 225 grams) • onions • potato • carrots • water (1 liter) • mixed spices: • Salt • Black pepper • Cumin

split red lentils (about 200 grams) • fine bulgur (about 160 grams) • small onions, finely chopped • ground cumin • black pepper • ground chili pepper • dried mint • black pepper • ground chili pepper • dried mint • olive oil (about 45 ml) • vegetable oil (about 15 ml)

Swiss chard (washed, chopped) • brown lentils (washed, drained) • large potato, diced (optional) • carrot, diced (optional) • hot water • bouillon cubes dissolved in water (optional) • olive oil • large onion, chopped • heaping teaspoon crushed garlic • fresh cilantro, chopped • each of: • Salt •

washed yellow lentils • medium onion, chopped • medium carrot, chopped • medium potato, chopped • medium tomato, chopped • garlic, crushed • tomato paste • vegetable oil • water • black pepper • paprika • Salt •

yellow lentils, sorted and washed • medium onion • medium potato • carrots • cumin • boiling water (about) • salt • black pepper • turmeric • dried cilantro • garlic

brown lentils (about 200 grams) • coarse bulgur (about 180 grams) • black pepper • salt • clarified butter or ghee • large onions, sliced into thin wedges

large kidney beans (about 200 grams) • white navy beans (about 150 grams) • chickpeas (about 200 grams) • lentils (about 200 grams) • mung beans (about 100 grams) • coarse bulgur wheat or less (about 100 grams) • freekeh (about 100 grams) • rice (about 100 grams) • ____________________ • medium potato • onions • vegetable oil (about 100 grams) •

For the kibbeh dough: • fine bulgur (about 255 grams) • Salt • small onion • kibbeh spice mix (kamouneh) • Cold water, as needed for the bulgur • lean ground beef (about 300 grams) • For the filling: • ground beef (about 400 grams) • large onions, finely chopped • pine nuts and finely chopped walnuts (the walnuts add great flavor, highly recommended) • Salt, to taste •

pine beans • red beans • wheat • chickpeas • red lentils and any beans available at home • rice • brown lentils • black pepper • cumin • salt • onion • oil •