Rice alone is boring but mixed with lentils and some onions it's another story! Goes really well with some sauteed veggies for example.

Recently moved and had literally nothing on hand but basic celery, carrots, onions, and my spices. Bought a bag of lentils and had lunch/dinner for a week. So good I didn't even mind I was eating soup in 80 degree weather.. 😊

Easy, quick to prepare, just takes time to cook

I saw the back package of the lentils and there was a picture of a lasagne dish with lentils.For the lasagne In the top picture, I didn't use any tomato sauce or bechamel sauce, just spinach and cheese.In this recipe, I used tomato sauce, mascarpone, and sour cream.Instead of bechamel sauce mascarpone and sour cream are used in this recipe.You can use just double cream instead of mascarpone and sour cream.Thanks to step 6 you will have a very moist lasagne. Recipe by Brandy

My sister and I grew up eating lentils as kiddos! Momma would make it all the time. Now that we’ve mastered the kitchen this is our version of it. 🤍

My wife layla cook this and I was speechless it did hold really great and taste delicious.

I wanted to savor lentils, so I made a simple braised dish. The white wine vinegar adds an accent to the dish.Step 1: you could just rise the lentils if you're strapped for time. Make sure you drain the impurities well.Step 2: use hot water, and not cold.Step 5: skim off the scum diligently. Recipe by cafe0305

Cooking and eating are interwoven with my life experiences and memories. Although I do not have a collection of cookbooks in my kitchen, I do have a collection of vivid memories from childhood, from travelling, from work, and of the people I’ve met or grew up with. My memories are always combined with and connected to those of certain dishes.I love to tell stories and to cook; in fact, there is a unique connection at a very basic, universal level between the recipes and the stories; between receiving and giving, between biology and psychology. I learned or remembered the tastes of most of the dishes I create by remembering their aromas.My recipes are predominantly Middle Eastern in origin, with others from Latin America and North America, Asia and Africa. In almost all I’ve altered the ingredients somewhat from the traditional recipes to reflect the flavors that have evolved in my version of these dishes over the yearsThis Lebanese soup is a meal in itself if served with bread. It’s a great winter dish as it is very hearty and incredibly healthy. It is also very easy to make.This recipe is taken from my book "Scents of Memory: A Delicious Fusion of Stories and Healthy, Affordable Recipes from Around the World." Please check it out on Amazon

This vegetarian dish is easy and tastes great. You can use onions instead of leeks. If you do use onions, let the first batch caramelize really well....it's worth it!!

No meat mixed vegetables, easy to cook and no fuss recipe.