Lentils--Anyone have any recipes?

[Momto4kids]

We have never had them, but I want to try them. Anyone have any reipes that you could share?
Thanks! :001_smile:

[WTMindy]

Oh, yes....who posted the Honey Lentils. Those are YUMMY!!!!! I know the recipe was posted a while ago. I'll see if I can find it!!

Here it is...lentils (http://67.202.21.157/forums/showthread.php?t=4113&highlight=lentils)

[Deanna in TN]

Here is a recipe we enjoy.

Red Lentil Dal

1 tablespoon vegetable oil
2 cups chopped onions
3 garlic cloves, minced
3 cups water
1 cup dried red lentils
3/4 teaspoon turmeric
3/4 teaspoon ground cumin
1/2 teaspoon ground ginger (I prefer fresh ginger)
1 cup basmati rice, cooked according to package directions
2 plum tomatoes, seeded, chopped
1/4 cup chopped fresh cilantro
1 jalapeño chili, seeded, chopped

Saute the onions and garlic in a large pot. Add everything else except the cilantro. Cook for about 15-20 minutes until the lentils are tender. After removing the pot from the heat, add the cilantro. I actually use about twice the amount of seasoning, but we like a lot of flavor.

[Lorna]

Put a cup or so of red split lentils in a pan with plenty of plain water (no salt), cover and simmer whilst you prepare and cook:

1 finely chopped onion,
three or four diced carrots,
three large potatoes, peeled and diced,
stock
black pepper

Saute the onion until soft; add the carrots and potatoes and 'sweat' on a low heat for five minutes. Add the stock until the vegetables are covered.
Take a look at your lentils. If they are all nice and soft, skim any foam off the top and then add them to your soup pot.
Simmer all together for about half an hour. Blend if desired.
Serve with lots of black pepper and some crusty bread.

You can double or even triple the quantities and have it every day for lunch (depending on how big your pot is).

[Eliana]

Lentil Soup [simple, but scrumptious!]



1 lb lentils
2 t salt
3 medium carrots
2 stalks celery
½ bunch parsley
6 scallions
2 c chopped spinach
2 medium potatoes
2-3 ripe tomatoes
1 large bell pepper
2-4 leeks
2 T olive oil
4 cloves garlic, minced
2 T cumin
black pepper to taste
pinch of cayenne
juice of 1 lemon


Boil the lentils in ~ 31/2 quarts of water, with a teaspoon of salt, for about 30 minutes.

Meanwhile: peel and slice the carrots; trim and slice the celery; wash the parsley well and remove the stems; wash and coarsely chop the spinach; scrub the potatoes and cut into ¾” dice; peel and coarsely chop the tomatoes; trim and seed the bell pepper and coarsely dice it; clean and chop the leeks.

Heat the olive oil in a skillet and sauté the leeks, scallions, and garlic in it, stirring often, until softened and beginning to color. Add the spinach and cook a few minutes more. Then add the sautéed mixture, as well as the other vegetables and another teaspoon of salt, to the lentils. Continue simmering the soup for another 30 minutes. Add cumin, cayenne and lemon juice and simmer for a few more minutes, or until all the vegetables are tender. Taste and correct the seasoning if needed.

Lentil Soup Italiano

6 c water
2 c brown lentils
1 T olive oil
1 lg onion, coarsely chopped
2 lg cloves garlic, minced
4 ribs celery, cut into 1” slices
2 lg carrots, chunked
2 bay leaves
1 t thyme or marjoram
¾ t oregano
pinch of crushed red pepper flakes
3 T tomato paste or 3 lg tomatoes, coarsely chopped
1-2 T Balsalmic vinegar
salt to taste

Garnish:
¼ c finely minced parsley


In a large soup pot, sauté the onions and garlic in olive oil, then add remaining ingredients except tomato paste, vinegar, and salt. Bring to a boil, reduce heat and simmer, covered, until the lentils are tender, 35-40 minutes.

Remove the bay leaves. If using tomato paste, dissolve in a cup of soup and stir this mixture back into the pot. Otherwise add the tomatoes. Stir in enough vinegar to perk up the flavors. Add salt to taste if needed. Simmer for 2-3 minutes.
French Lentil Soup

1 cup French lentils, sorted and washed
Bouquet garni of 5 fresh thyme sprigs, 3 rosemary sprigs, 1 bay leaf, and 5 flat-leaf parsley stems
6 cups water
2 tablespoons olive oil
2 medium onions, cut into small dice (2 cups)
3 garlic cloves, minced
¼ teaspoon hot red pepper flakes
½ cup dry red wine
1 tablespoon tomato paste
1 14.5-ounce can whole tomatoes, drained, or 2 medium-size fresh tomatoes, peeled and seeded
Salt and freshly ground black pepper
3 cups thinly sliced chard leaves (half the leaves of a 1 -pound bunch)
1 teaspoon finely chopped fresh rosemary
1 teaspoon finely chopped fresh thyme


Place the lentils in a medium pot. Add the bouquet garni and water. Cover, bring to a boil, then lower the heat to a simmer. Partially cover and simmer for 25 to 35 minutes, or until the lentils are soft, Discard the bouquet gami.

Meanwhile, warm the olive oil in a medium skillet. Add the onions, garlic, and red pepper flakes and sauté over medium-low heat for 8 to 10 minutes, or until the onions are softened and begin to brown.

Add the red wine, turn up the heat, and cook for a few min*utes, uncovered, until the wine is reduced by about half. Add the tomato paste and tomatoes. Cook a few minutes more, breaking up the tomatoes with the back of a spoon.

Add the tomato mixture to the pot with the lentils along with 1 ½ teaspoons salt and black pepper to taste. Simmer a few minutes to marry the flavors. Adjust the salt to taste.

Add the chard leaves, rosemary, and thyme and turn off heat. Let the chard leaves sit in the soup for five minutes before serving. The hot soup will wilt the leaves sufficiently.

Curried Red Lentil Soup with vegetables

6 cups water
1 ½ cups red lentils, rinsed
1 tablespoon vegetable oil 12 teaspoon salt
1 medium potato, peeled and cut into ½-inch dice
2 tablespoons butter
2 garlic cloves, minced
1 small red bell pepper, finely diced
1 celery rib, thinly sliced
1 apple, peeled, cored, and cut into ½-inch dice
1 ½ tablespoons curry powder
½ teaspoon ground cumin
Dash of cayenne
1 tablespoon tamari soy sauce
4 ounces fresh spinach, torn into tiny pieces (4 cups)


Bring the water to a boil in a 3-quart saucepan. Stir in the lentils, oil, and salt. When the water returns to a boil, reduce the heat to a simmer. Cook 20 minutes, stirring often. Scrape off and discard any foam that accumulates. Stir in the potato and cook 20 more minutes, stirring frequently.

Meanwhile, melt 1 tablespoon of the butter in a medium-size skillet over medium heat.
Add the garlic and cook 2 minutes. Stir in the red pepper, celery, and apple and sauté until tender, about 10 minutes. Sprinkle on the curry powder, cumin, and cayenne and cook 2 minutes, stirring often.

Scrape the vegetable mixture into the soup. Add the tamari, spinach, and remaining table*spoon of butter. Cook about 10 more minutes, or until the soup is the consistency of heavy cream—not watery or pasty. Stir often. Let the soup sit a few hours before serving. Reheat and check the consistency. Add a bit more water if it is too thick.
Curry-Laced Lentil Soup



¾ cup lentils, about ¼ pound, sorted and rinsed
6 cups cold water
1 bay leaf
1 tablespoon olive oil or vegetable oil
1 large yellow onion, diced, about 2 cups
Salt
1 tablespoon grated fresh ginger
1 tablespoon minced garlic
1 teaspoon yellow mustard seeds, toasted (page 214)
½ tablespoon cumin
1 teaspoon coriander seeds
1 celery rib, diced, about ⅓ cup
1 small carrot, peeled and diced, about ½ cup
1 medium zucchini, diced, about 1 cup
One 14 ½ -ounce can tomatoes, chopped, including the juice
Cayenne pepper
½ tablespoon fresh lemon juice
2 to 3 tablespoons chopped cilantro

Place the lentils in a large saucepan with the water and the bay leaf and bring to a boil.
Lower the heat and simmer, uncovered, until tender, about 20 minutes.

While the lentils are cooking, heat the oil in a soup pot and add the onions and ¼ teaspoon salt and sauté over medium heat until soft, about 5 minutes. Add the ginger and garlic and cook for 1 minute. Stir in the spices and cook for 1 or 2 minutes, adding a little water if needed. Add the celery, carrots, zucchini, and ½ teaspoon salt and cook over low heat until tender, about 5 minutes. Add the tomatoes and simmer for 15 to 20 minutes.

Remove the bay leaf from the lentils. Add the lentils and their broth, ½ teaspoon salt, and 2 pinches of cayenne to the vegetable mixture and simmer for 20 minutes. Add the lemon juice and the cilantro just before serving and season to taste with salt and cayenne.


Lentil Soup with Sweet Potatoes

¼ cup olive oil
4 garlic cloves, minced
2 large onions, diced
1 teaspoon dried thyme
2 bay leaves
10 cups vegetable stock
1 ¼ cups lentils
2 celery ribs, sliced
½ cup minced fresh parsley
¾ teaspoon salt
Liberal seasoning of freshly ground pepper
2 medium (1 pound) sweet potatoes, peeled and cut into ¾-inch dice


Heat the oil in a large stockpot over medium heat. Add the garlic, onions, thyme, and bay leaves and sauté for 10 minutes.

Raise the heat to high. Stir in the stock, lentils, celery, ¼ cup of the parsley, salt, and pepper. Bring to a boil, then reduce the heat to a lively simmer. Cook, uncovered, for 30 minutes.

Add the sweet potatoes and cook 20 more minutes, or until the sweet potatoes are tender. Discard the bay leaves. Remove 2 cups of the soup and puree in a blender or food processor. Return it to the pot with the remaining ¼ cup parsley. Cook 1 more minute before serving.
Turkish Lentil Soup with Lemon

2 c lentils
2 med onions
2 qt vegetable broth
1 lg tomato, quartered and seeded
2 cloves garlic, minced
1 T olive oil
2 T fresh lemon juice
2 T cumin
1 T salt
pepper to taste
2 T chopped fresh parsley


Rinse the lentils well and place them in a large saucepan. Quarter one of the onions and add it to the pan with the lentils. Thinly slice the other onion and reserve.
Add the vegetable broth, tomato, and garlic to the pan with the lentils and bring the soup to a simmer over high heat. reduce the heat to medium low, and simmer, partially covered, until the lentils are very tender, about 45 minutes.
Meanwhile, in a small skillet, heat the olive oil over medium heat. Add the onion slices and cook, stirring, until golden brown, about 15 minutes. Stir in the lemon juice.
Using a slotted spoon, transfer the lentils and vegetables to a blender. Add a little bit of the broth and puree the soup, in batches, if necessary. Return to pan, and stir in cumin salt, and pepper. Heat gently for 10 minutes and serve hot, topped with the sautéed onions, parsley, and lemon juice to taste.

[Eliana]

Lentil Salad


1 pound lentils
4 cloves garlic
salt to taste
10 oz white skinned potatoes
1 large bunch spinach (4 c chopped leaves)
4 T olive oil
3 T balsamic vinegar
¾ c sliced scallions
½ c chopped flat leaf parsley
pepper to taste

Pour boiling water over the lentils, covering them by at least 2”, and leave them to soak for ½ an hour. Drain them, and put them in a pot with well-salted water to cover, and 2 wh9ole cloves of peeled garlic. Bring the water to a boil, turn down the heat, and simmer the lentils for ~15 minutes, or until they are tender but not mushy. Drain them again, discarding the garlic cloves.

Meanwhile, boil the potatoes in their skins in salted water until they are tender. Drain them and allow them to cool completely, then peel them and cut them in ½” dice.

Wash the spinach thoroughly, discard tough stems, and check for bugs. Chop the spinach leaves coarsely. Chop the remaining garlic. Heat 1 T of olive oil in a sauté pan, stir the chopped garlic in it for a minute or two, then add the spinach. Toss the spinach over high heat until it wilts and all the excess liquid cooks away. Sprinkle it with a tablespoon of the vinegar and toss again.

In a large, wide bowl, combine the drained lentils with the diced potatoes, sautéed spinach and garlic, scallions, and parsley. Drizzle the remaining 3 tablespoons of oil and 2 tablespoons of vinegar over it, add a little salt and pepper, and toss gently until everything is well mixed. Taste, and add more salt if needed. Let the salad sit for 30 minutes, then taste it again, and correct the seasoning.




Lentil and Goat Cheese Salad


2 c assorted colors lentils
1 t salt
12 parsley sprigs
12 fresh basil leaves
6-8 garlic cloves, unpeeled and crushed
1 carrot, peeled and finely diced
1 red onion, finely diced
1 celery stalk, finely diced
¼ c olive oil
8 oz goat cheese
½ c snipped chives
¼ c minced parsley


Dressing:

½ c olive oil
⅓ c wine vinegar
salt
black pepper
sliced tomatoes for garnish

Place lentils in a medium saucepan and add water to cover and the salt. Make a bouquet garni of the parsley, basil, and four of the garlic cloves, wrapping and tying it in cheesecloth. Add it to the lentils and bring to a boil; reduce the heat and simmer for 10 minutes. Add the carrot, onion, and celery and simmer for 10-15 minutes. Continue cooking the lentils until tender, about 10 minutes more. Add hot water, ¼ c at a time, to the pot if necessary to keep the lentils from sticking and drying.

Discard the bouquet garni. Toss the lentils with the ¼ c olive oil and spread them out on a baking sheet to cool to room temperature.

Crumble the goat cheese into a large bowl. Add the lentils. Mince the remaining garlic and combine with the lentils, chives, and parsley. Toss well. Mix dressing ingredients and pour into bowl and toss gently until all ingredients are thoroughly coated. Garnish with sliced tomatoes.

Frisee Salad with Warm Lentils, Goat Cheese, and Roasted Onions


1 pound pearl onions
3 tablespoons extra virgin olive oil
2 teaspoons fresh thyme leaves
1½ cups dried French green lentils, rinsed and picked over
2 tablespoons plus 1 teaspoon balsamic vinegar
4 ounces mild fresh goat cheese, such as Montrachet, crumbled (about 1 cup)
Salt and freshly ground black pepper
8 to 10 cups torn frisee

1. Preheat the oven to 450°F. Lightly oil a 9 x 13-inch baking dish.
2. Combine the onions, 2 tablespoons of the oil, and thyme in the baking dish. Toss to coat and arrange in a single layer.
3. Roast for 20 to 30 minutes, until the onions are lightly browned, stirring or shaking the pan occasionally for even cooking.
4. Meanwhile, boil the lentils in plenty of salted water until tender but not mushy, about 25 minutes. Drain and transfer to a large bowl.
5. Gently mix the roasted onions into the lentils. Add 2 tablespoons of the vine*gar, the goat cheese, and salt and pepper to taste. Toss gently to mix.

6. Toss the frisee with the remaining 1 tablespoon oil and 1 teaspoon vinegar.
7. To serve, arrange the greens on individual dinner plates or on a large serving platter and spoon the lentil and onion mixture on top.

[Momto4kids]

Ohhhhh! Thanks for all the recipes so far! I appreciate it.

[Eliana]

Whole Wheat Couscous with Lentils


1 T oil
1 clove garlic minced
1 med onion, finely chopped
4 c water or broth
¾ c lentils
2 lg carrots, coarsely chopped
1 bay leaf
½ t cinnamon
½ t coriander
½ t allspice
1 c ww couscous
⅓ c currants
¾ t salt
¼ c tightly packed, minced, fresh parsley

Garnish:
¼ c toasted almonds, coarsely chopped


Heat the oil and sauté the garlic and onion for 2 minutes, stirring frequently. Stir in the water, lentils, carrots, bay leaf, and spices. Bring to a boil, reduce heat and simmer, covered, until the lentils are just short of tender, about 35-40 minutes.

Stir in the couscous, currants, and salt. Simmer uncovered for 3 minutes, stirring occasionally. Turn off heat, cover, and let stand until the couscous is tender and all the water has been absorbed, about 5-10 minutes.

Remove the bay leaf, stir in the parsley, and garnish with almonds before serving. (Can use as a filling for baked squash. Leftovers can be pressed into patties and baked or fried.)
[B]Lentil Casserole [My mother added in cottage cheese as well, but this is the version the kids adore.]


Lentils:
2 c lentils
~6 c water
4 t cumin
salt and pepper

Vegetables:
3 carrots, sliced
2 stalks celery, sliced
1 lg onion, diced
1 pkg frozen spinach (or equivalent fresh)
1 pkg frozen corn (or equivalent fresh)
2 t cumin
¼ t basil
¼ t thyme
¼ t oregano
salt and pepper
a dash of toasted sesame oil
½ t sesame seeds
~1 lb cheddar cheese, sliced


Cook lentils in water with cumin, salt, and pepper until tender.

Sauté carrots, celery, and onion until the carrots are tender with the cumin, salt, pepper, and herbs. Add spinach, corn, sesame seeds, and dash of toasted sesame oil.

Combine cooked lentils and sautéed vegetables and place in a 9x13” casserole pan. Cover with sliced cheese and bake at 350º until the cheese is melted.




Mini Lentil-Scallion Pancakes with Cumin Cream


1 cup brown lentils, boiled until soft but not broken
3 scallions, chopped fine
1 tablespoon curry powder, toasted in a dry pan until fragrant
Pinch of cayenne
1 teaspoon salt
¼ cup chopped cilantro or parsley
1 egg, beaten
I tablespoon milk or water
I tablespoon all-purpose flour
3 tablespoons olive oil for frying
1 cup sour cream
2 teaspoons cumin seeds, toasted in a dry pan, then ground (or 2 teaspoons ground cumin, toasted in a dry pan until fragrant)

1. Gently combine lentils, scallions, curry, cayenne, salt, and cilantro (or parsley) in a mixing bowl. Mix in the beaten egg and milk (or water) with your hands, and dust with enough flour to form a cohesive batter.

2. Heat oil in a large nonstick skillet until hot, but not smoky. A bit of the batter should sizzle when placed in the oil. Drop teaspoonfuls of batter into the pan; flatten them out and shape them into round cakes with the back of the spoon. Some lentils may fall away, but the cakes will stick together once they're cooked. Leave at least 1 inch of space between cakes. Fry 2-3 minutes per side, until lightly browned and crisp. Drain on paper towels.

3. Whisk together the sour cream and cumin. Arrange the lentil cakes on a serving platter, and top each with a dollop of cumin cream.

Orange-Scented Lentil Ragout

1 juice orange
1 tablespoon roasted garlic olive oil
1 cup thinly sliced leeks or coarsely chopped onions
1 ¾ cups cooked lentils
⅓ cup lentil cooking liquid (if you have it), or water
I (10-ounce) package frozen chopped spinach, defrosted (run under hot water in a sieve for a few minutes), or 1 (10-ounce) bag prewashed spinach, chopped
Scant ¼ teaspoon ground cinnamon, or to taste
Salt to taste


Using a peeler, remove half the orange zest and finely chop it. Cut the orange in half and squeeze out the juice. You should have about ⅓ cup. Set aside.

In a large saucepan, heat the oil and sauté the leeks for 1 minute, stir*ring frequently. Stir in the lentils, reserved cooking liquid, spinach, orange zest, cinnamon, and salt. Bring to a simmer, partially cover, and cook, stir*ring occasionally, until the leeks are cooked and the flavors have mingled, about 5 minutes. Just before serving, stir in the orange juice and add salt or cinnamon to taste if needed.

orange-scented lentil ragout with greens: Use chopped Swiss chard or beet greens instead of spinach.

Vegetable and Grain Croquettes with Tangy Yogurt Sauce


¼ cup millet
¼ cup quinoa
¼ cup red lentils
½ cup white basmati or jasmine rice
1 tablespoon white hulled sesame seeds
3 cups plus 2 tablespoons water
1 teaspoon coarse sea salt
2 tablespoons extra-virgin olive oil
1 c peeled, finely chopped sweet potato
2 celery ribs, finely diced
4 scallions, white and green parts, trimmed and thinly sliced
1 garlic clove, minced
1 (1-inch) piece gingerroot, peeled and minced
2 tablespoons water
¼ cup finely chopped parsley
Freshly milled black pepper
½ cup arrowroot powder for dredging
Pure olive oil or light sesame oil for panfrying
Tangy Yogurt Sauce



1. Combine the millet, quinoa, lentils, rice, and sesame seeds. Rinse briefly in a strainer under cold running water. Drain thoroughly. In a 2-quart saucepan over high heat, combine them with 3 cups of water and ½ teaspoon of the salt and bring to a boil. Reduce the heat to low, cover, and simmer for 35 minutes.

2. Meanwhile, warm the oil in a medium sauté pan over medium heat. Add the sweet potato, celery, scallions, garlic, and ginger. Sauté for 5 to 7 minutes, until lightly browned. Add the remaining ½ teaspoon of salt and the 2 tablespoons water. Cover, reduce the heat to low, and simmer until the vegetables are tender, about 5 to 7 minutes. Transfer the vegetables to a mix*ing bowl.

3. When the grains are done, add them to the vegetables. Mix thoroughly and set aside to cool. Stir in the parsley and pepper to taste.

4. Spread the arrowroot powder on a plate. With moist hands, form each croquette from ½ cup of the mixture. Dredge the croquettes in the arrowroot and transfer to a platter.

5. Line a baking sheet with paper towels. In a wide heavy skillet over medium-high heat, add the oil to a depth of about ⅓ inch. When the oil is hot, panfry the croquettes for 2 to 3 minutes per side, until they are golden brown and crispy. You may have to do this in several batches to avoid overcrowding the pan. Transfer the croquettes from the pan to the baking sheet to drain.

6. Serve immediately or keep warm in a 200°F oven. Serve with the yogurt sauce on the side.

[Yogurt Sauce:



2 teaspoons coriander seeds
1 teaspoon cumin seeds
1 teaspoon caraway seeds
1 teaspoon turmeric
1 teaspoon cayenne pepper
2 cups plain yogurt
Freshly squeezed juice of 1 lime
Coarse sea salt
½ teaspoon honey or pure maple syrup



1. In a mortar or electric coffee mill, grind the coriander, cumin, and caraway seeds.

2. Transfer the ground spices to a small skillet, and add the turmeric and cayenne. Toast over medium heat for 1 minute, or until fragrant.

3. In a bowl, whisk together the yogurt, toasted spices, lime juice, salt to taste, and honey.

4. Serve at once or store in an airtight container in the refrigerator up to 1 week.]



..those are the ones I've use d often enough that I have then already typed up and in 'cookbook' files...

[Lorna]

Thanks for the Turkish Lentil Soup recipe Eliana! My Kurdish friend makes us it and it is so different from my Scottish version. I am missing it whilst we aren't near my friend.

[Jenny in Atl]

I want to make them all! To bad I'm the only one in my family that likes Dal/Lentils. I guess I will make these yummy meals for myself. :001_smile:

[Amira]

Red lentil soup (http://amiralace.blogspot.com/2005/02/red-lentil-soup.html)

Kichree (http://amiralace.blogspot.com/2005/02/kichree-iraqi-red-lentils-and-rice.html)(Iraqi rice and red lentils)

Koshary (http://amiralace.blogspot.com/2007/02/koshary.html)(Egyptian)

And we recently added this dal with coconut milk from Sri Lanka to our favorites:

1 c red lentils
5 c water

1 T oil
1 T minced garlic
2 T minced shallots or red onions
2-3 dried red chiles, or crushed red pepper to taste
1 tsp ground coriander
1 tsp salt
1 c coconut milk

Cook the lentils for about 20 minutes, till soft. They'll be soupy. Keep warm over low heat while you make the seasoning. Heat a wok or skillet over medium-high heat, then add the oil. Stir-fry the garlic and shallots, then add the chiles and coriander and cook 2 more minutes. Add the salt and coconut milk and simmer 5 minutes. Add to the lentils and simmer for a couple more minutes, or longer if you want the dal thicker.

[Hausunterricht]

We add them to pasta sauce, sloppy joes and chili. They give it a kind of meaty texture and a little boost of nutrition.

But, after looking at all this recipes I think I might have to give a few new ways a try.

[melissel]

The one WTMindy posted (http://67.202.21.157/forums/showpost.php?p=31390&postcount=6) is my very favorite. I've actually been dying to make it again, just haven't had a chance. I usually make it with rice, but it's true that for some reason, the rice never cooks through. I stopped using it, and instead I chunk up a couple of sweet potatoes and/or some butternut squash. I'm also heavy handed with the ginger :D

I'm looking forward to trying some of the others posted here though!

[melissel]

Red lentil soup (http://amiralace.blogspot.com/2005/02/red-lentil-soup.html)

Kichree (http://amiralace.blogspot.com/2005/02/kichree-iraqi-red-lentils-and-rice.html)(Iraqi rice and red lentils)

Koshary (http://amiralace.blogspot.com/2007/02/koshary.html)(Egyptian)

And we recently added this dal with coconut milk from Sri Lanka to our favorites:

1 c red lentils
5 c water

1 T oil
1 T minced garlic
2 T minced shallots or red onions
2-3 dried red chiles, or crushed red pepper to taste
1 tsp ground coriander
1 tsp salt
1 c coconut milk

Cook the lentils for about 20 minutes, till soft. They'll be soupy. Keep warm over low heat while you make the seasoning. Heat a wok or skillet over medium-high heat, then add the oil. Stir-fry the garlic and shallots, then add the chiles and coriander and cook 2 more minutes. Add the salt and coconut milk and simmer 5 minutes. Add to the lentils and simmer for a couple more minutes, or longer if you want the dal thicker.

Oh, Amira, those sound amazing! I think even my DH will eat the kichree and the dal. I am SO making those next week!