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"Stuff this into a whole wheat pita and top with paper thin slices of red onion and crisp lettuce, and you have a great meal! Or spread on French bread for an appetizer! Adapted from Vegetarian Times magazine."

Ingredients: ground cumin, lentils...

"French green lentils, or lentils du Puy make a great main dish salad with the smoky taste of bacon. I've been making this forever and have no idea where I got the recipe. The amounts are estimated, but more or less what I use. (Prep/cooking is estimated too, but it takes less than an hour...) This is one of my favorite summer dinners with some..."

Ingredients: sherry wine vinegar, Dijon mustard...

"Ina Garten made huge pots of this at her restaurant, Barefoot Contessa. It's healthy and delicious!"

Ingredients: fresh ground black pepper, extra virgin olive oil...

"From the Barefoot Contessa show To Go, then tweeked just a leeetle to make it vegetarian. It is warming and rib sticking good. Yum! Sometimes in a pinch, I use ketchp instead of tomato paste, but you could also add a can of Rotel tomatoes instead(use about 1/2 cup less broth). If you like, change it up a little bit and add 4 cups of potatoes. If..."

Ingredients: ground cumin, garlic...

Ingredients: dried large lima beans, dried red beans...

"I admit, the first time I used a pressure cooker I was a little afraid. I left my studio and stood on the other side of the door to avoid severe burning and disfigurement if my pot of legumes exploded. I called a friend to ask her if I was doing it right. But now I see the pressure cooker like a trusted friend who only wants to save me some valued..."

Ingredients: fresh ground black pepper, dried thyme...

"This spread looks and tastes like Canadian Creton but it is totally vegetable. Will make a nice snack or lunch when spread on a pita bread or white bread toast. Can be frozen for up to 6 months. Nice alternative if you are watching your cholesterol."

Ingredients: cumin, dill, dry yeast...

"A humble peasant dish, this will be best made with real French _lentilles du Puy_. Adapted from Dorie Greenspan's _Around My French Table_ as published by Caroline Russock at Serious Eats. http://bit.ly/d4IBaV"

Ingredients: cloves, cognac, pepper...

"This is one of Deborah Madison's(of Vegetarian Cooking for Everyone cookbook fame) favorite soup recipes of all time. It's even better the second day! Add the cooked pasta and greens just before serving so the retain their color and texture. Enjoy!"

Ingredients: extra virgin olive oil, green lentils...

"Adapted from Food & Wine, Oct 2011. A very easy, comforting dish for a cool evening. I'd serve this with a nice loaf of crusty bread and a glass of red wine."

Ingredients: pepper, Dijon mustard...

"From Gourmet, 1991. A very good soup made unique with the drizzle oif spiced oil. Gourmet suggested serving with pappadams; a good baguette is just fine too."

Ingredients: ground cumin, cumin seeds...

"This is a delicious, healthy and quick soup with a lovely French flair -- and a great way to use leftover ham. The Puy lentils can be pricey, so you may want to substitute other lentils--they'll taste almost as good but they will not retain their shape/texture the way the Puy lentils will."

Ingredients: dried rosemary, dry red wine...

"A great way to use lentil sprouts!
UPDATE:
Due to a review, I have tweaked this a little. The lemon juice makes a difference."

Ingredients: fresh herbs, fresh lemon juice...

"This is a classic French spread of olives, capers and garlic that has been lightened up with lentils. Great flavor with fewer calories! I have tinkered with it a little to make it vegetarian, but put options for meat eaters. Adapted from the Great Good Food cookbook."

Ingredients: fresh Italian parsley, extra virgin olive oil...