Here are some stuffs I made.
First was a lentil-chickpea salad.
Ingredients
1/2 c dry lentils
1 1/2 c water
1/2 can (15 oz) chickpeas
2 medium ripe tomatoes
4-6 green onion stalks
1 green bell pepper
1 red bell pepper
1 lime or 3-ish tbsp lime juice
1 tbsp olive oil
1/4 c chopped cilantro
Sprinkling of dried hot red pepper flakes
salt to taste
Directions
Boil the lentils in the water until tender (about 30 minutes)
Drain the lentils and mix in a large bowl with all other ingredients
N.B. I didn’t have the fresh hot chili peppers called for in the original recipe, so I used dried flakes instead
Looks lumpy, but not so bad
Next is a modification of a squash soup that I’ve made in the past.
Ingredients
8 ounces soft (silken) tofu
1/4 c dry lentils
1 large onion, chopped
1 large butternut squash, cut in half
2 tsp curry powder
3 cups vegetable broth (from bouillon cubes, powder, or can)
1/8 tsp of minced garlic
splash of white wine
salt & pepper to taste
Directions
Bake squash (face down) on a cookie sheet for 45 minutes at 350 degrees.
In the meantime, sauté the onions in a frying pan with a bit of minced garlic and a splash of white wine.
At the same time, boil the lentils with 3/4 c water. Cook until mushy (about 40 minutes)
Scrap out the squash and combine in a blender or food processor with the lentils and tofu, one cup at time. Puree until creamy.
Put the purée in a large soup pot and add the broth and the cooked onions. Bring to a boil, then simmer for 5-10 minutes.
Add curry powder and cook for 1 minute. Season with salt and pepper.