The lentils

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

split yellow lentils • short-grain rice • small potato • large carrot • large onion • chopped parsley • warm water • butter • olive oil • bouillon cube • salt • cumin

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 lentils (about 200 grams) • potato • carrot • tomato • onion • zucchini • small piece celery root • garlic cloves • butter (about 14 grams) • Salt to taste • cumin • For serving: •

yellow lentils (about 200 grams) • large onion • carrot • Celery and leek • small potato • small zucchini • garlic cloves • flat-leaf parsley • Salt and pepper to taste • ground cumin • Lemon juice to taste • butter •

split red lentils (about 400 grams) • medium onion • rice • fine bulgur • safflower • Salt and pepper to taste

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

red lentils (about 200 grams) • coarse bulgur (about 90 grams) • onions • Oil • Salt • lentil cooking water (about 480 ml)

brown lentils (about 200 grams) • water (about 950 ml) • medium onion • carrot • vegetable oil • olive oil • short-grain rice (about 50 grams) • sumac • salt • ground cumin

red lentils (about 400 grams) • short-grain rice (about 100 grams) • large carrots, diced • tomato • chopped parsley (about 30 grams) • salt • cinnamon • Grated lemon zest • Toasted French bread

cabbage leaf • split red lentils (about 285 grams) • zucchini • carrot • medium onion • Salt • cumin • bouillon cube • Parsley • Salt, to taste

split yellow lentils (about 600 grams) • carrot • potato • onion • vegetable oil • Salt to taste • water, or as needed (about 2 liters) • cumin • turmeric • Parsley for garnish

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) •

split yellow lentils (about 300 grams) • short-grain rice (about 200 grams) • olive oil (about 60 ml) • vegetable oil (about 30 ml) • large yellow onion • water (about 1.9 liters) • salt • ground cumin

lentils (about 400 grams) • rice (about 400 grams) • onions • Salt • Water • Oil

split red lentils (about 400 grams) • carrots • medium tomatoes • small potato • cumin • Salt to taste

split red lentils (about 200 grams) • onions • cumin • paprika • Salt • water (about 1 liter) • oil • bouillon cubes

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)

green lentils (about 285 grams) • Italian rice (about 285 grams) • clarified butter or ghee • Salt • Sliced onions

coarse bulgur, rinsed (about 180 grams) • lentils, rinsed (about 100 grams) • olive oil (about 120 ml) • onion • Salt to taste • parsley • Slightly less than 1/2 bunch each of thyme, mint, and purslane • tomatoes • cucumbers • radishes • little pomegranate molasses, lemon juice, sumac, and salt

small brown lentils (about 285 grams) • parsley • short-grain rice (about 200 grams) • large onions • salt • ground cumin • potatoes • coarsely ground beef (about 150 grams) • sunflower oil • beef bouillon cubes • butter (about 50 grams, 2 slices) • Lemon wedges

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

lentils (about 400 grams) • onions • garlic • potatoes • bouillon cube • Juice of 2 lemons • salt

crushed red lentils (about 600 grams) • short-grain rice (about 50 grams) • onions • ground cumin • Salt • Oil • mixed spice blend • Water • little fresh parsley

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

small red lentils (about 400 grams; you can use large red lentils if needed) • zucchini (about 500 grams) • broccoli (about 500 grams) • ground cumin • medium onions • garlic • dried mint • lemon juice (about 240 ml) • all-purpose flour • water (120 ml) to dissolve the flour • Enough water to cover the ingredients, plus a little extra • Salt •

washed lentils (about 200 grams) • potato, diced • carrot, sliced • small onion, finely chopped • salt • ground cumin • oil • water (about 1.4 liters)

small green lentils (about 200 grams) • medium onion • short-grain rice (about 200 grams) • Ghee • little water • Salt to taste

onions • lentils (about 600 grams) • coarse bulgur (about 170 grams) • Salt