Source: Food.com
By justcallmetoni

Ingredients:
1 cup red lentil , washed and cleaned
4 cups vegetable stock
1/4 cup mild onion , finely chopped
1/2 cup white potato , peeled and diced
1 teaspoon paprika
1 teaspoon salt (to taste)
pepper (to taste)

Prep Time: 5 mins
Cook Time: 45 mins
Total Time: 50 mins

Directions:
1. Place the red lentils in a colandar and rinse. Sift through to remove and debris or damaged beans.
2. Place the washed and cleaned lentils into a medium pot with the stock, potatoes, onions and paprika. Bring the pot to a boil and reduce to a simmer. Loosely place a lid on the pot leaving slightly ajar as to allow some evaporation. Cook for 40-40 minutes until the lentils are tender. Add salt and pepper to taste.
3. Place all but 1 cup of the soup into a blender or food processor and blend briefly. Return blended soup to the pot with the reserved cup of soup. Heat through.
4. Serve.

Servings: 4

Source: Adapted from Food.com
By caetb

Ingredients:
1 cup red lentil
1 cup onion , diced
1 1/2 teaspoons vegetable oil
1 tablespoon curry paste
1/2 teaspoon ground turmeric
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1/2 teaspoon salt
1/2 teaspoon agave syrup
1/2 teaspoon minced garlic
1/2 teaspoon minced fresh ginger
1 (8 ounce) tomato puree, preferrably homemade

Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins

Directions:
1. Rinse the lentils in cold water until the water runs clear.
2. Add lentils and enough water to cover to a saucepan and simmer until the lentils are tender (about 30 minutes).
3. Add water if necessary.
4. While the lentils are cooking, caramelize the onions in the vegetable oil in a large skillet.
5. Combine the curry paste, spices, garlic and ginger in a bowl.
6. Mix well.
7. When the onions are cooked, add the curry mixture to the pan.
8. Cook over a high heat, stirring constantly for 1-2 minutes.
9. Stir in the tomato puree and reduce the heat to a simmer.
10. Cook the curry base until the lentils are ready.
11. When the lentils are tender, drain off any exceess water and add the lentils to the curry mixture.
12. Combine thoroughly and serve immediately.

Servings: 4

Source: Food.com
By Sharon123

Ingredients:
2 cups red lentils
5 cups water or 5 cups light vegetable stock
2 medium onions
3 garlic cloves
2 tablespoons sesame oil or 2 tablespoons extra virgin olive oil
1 teaspoon dried basil
1 teaspoon oregano
1 teaspoon thyme
1/4 cup whole wheat bread crumbs
1 teaspoon sea salt , to taste (may sub regular salt)
1/2 cup parsley
1/2 teaspoon fresh ground black pepper , to taste
1 teaspoon seasoned rice vinegar

Prep Time: 15 mins
Cook Time: 1 hr
Total Time: 1 hr 15 mins

Directions:
1. Wash lentils quickly, drain, and place the lentils in a 3-4 quart saucepan.
2. Add the water or stock, bring to a boil, reduce heat to medium, and simmer, covered, for 20 minutes.
3. Chop the onions and the garlic very finely.
4. In a large skillet, heat the oil.
5. Add the garlic, onions, and herbs and saute over medium heat, stirring constantly, for about 10 minutes, or until the onions and garlic are browned and fragrant.
6. Oil a 9-inch shallow baking pan or loaf pan and sprinkle with half the bread crumbs, completely coating the inside of the pan.
7. Preheat the oven to 375°F.
8. Chop the parsley finely.
9. When the lentils are done, stir them thoroughly to mash, add the onion mixture, bread crumbs, and parsley.
10. Season to taste with sea salt, vinegar, and pepper.
11. Pour the lentil mixture into the prepared pan and bake for about 20 to 30 minutes, or until set.
12. Allow to cool to room temperature before slicing.
13. Enjoy!

Servings: 10

Source: Adapted from Food.com
By Karen Elizabeth

Ingredients:
1 tablespoon olive oil
1 large onion , diced
1 teaspoon garlic , minced
1 large bay leaf
1 teaspoon chili powder
2 teaspoons curry powder
2 teaspoons turmeric
2 teaspoons mustard seeds
2 teaspoons cumin seeds
1 cup split red lentils
2 cups vegetable stock
salt
1 -2 tablespoon chopped coriander , leaf

Prep Time: 5 mins
Cook Time: 30 mins
Total Time: 35 mins

Directions:
1. Heat the oil in a large pan.
2. Cook onion and garlic, stirring frequently, until the onion has softened and is turning clear.
3. Add bay leaf and spices and cook, stirring continuously, for 1 to 2 minutes longer.
4. Tip in the lentils and the stock, bring the mixture to the boil, then reduce the heat to a gentle simmer. Cover the pan with a lid whilst simmering, so that the liquid does not evaporate too quickly.
5. Cook until the lentils are tender, about 25 - 30 minutes.
6. Stir in the coriander and serve.
7. Suggested accompaniments, steamed rice, naan bread, poppadoms.

Servings: 3-4

Source: Food.com
By magpie diner

Ingredients:
1 onion , diced
2 tablespoons olive oil
2 teaspoons curry powder
1/2 teaspoon mustard seeds
1/2 teaspoon turmeric
1 cup red lentil
1/2 teaspoon sea salt (to taste)
1 (14 ounce) can light coconut milk
1 lime , juice of
1 3/4 cups water
1/3 cup whole cashews
1 cup fresh spinach , roughly chopped
1/4 cup fresh cilantro , finely chopped (optional)

Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins

Directions:
1. In a large pot saute the onion in the olive oil over medium heat for about 5 minutes. While the onion cooks get the rest of the ingredients ready to go.
2. Add in the curry powder, mustard seeds, turmeric and red lentils - cook for another 5 minutes. Watch the lentils don't stick by stirring frequently and/or adding more oil if necessary.
3. Mix in the coconut milk, salt, lime juice and water. Bring to a boil then reduce heat to medium low, cover the pot and let simmer for about 20-25 minutes. Stir occasionally to prevent sticking. Unlikely, but if you find the lentils have absorbed all of the liquid and are still not cooked, add a bit more water.
4. Once the lentils are cooked they will break down quite a bit and you'll have a reasonably thick dahl like consistency. Stir in the cashews and spinach, along with cilantro if using. Give those ingredients about 3 or 4 minutes to warm through and then you're ready to serve. Garnish with additional cilantro, lime wedges and/or cashews.

Servings: 3

Source: allrecipes.com
By: CURRYLOVINVEGGIE 

Ingredients:
1 cup red lentils
1/4 cup tomato puree
1/2 (8 ounce) container plain yogurt (non fat)
1 teaspoon garam masala
1/2 teaspoon ground dried turmeric
1/2 teaspoon ground cumin
1/2 teaspoon ancho chile powder
2 tablespoons vegetable oil
1 onion, chopped
2 cloves garlic, chopped
1 (1 inch) piece fresh ginger root, grated
4 cups loosely packed fresh spinach, coarsely chopped
2 tomatoes, chopped
4 sprigs fresh cilantro, chopped
1 (15.5 ounce) can mixed beans, rinsed and drained

Prep Time: 25 mins
Cook Time: 10 mins
Total Time: 35 mins

Directions:
1. Rinse lentils and place in a saucepan with enough water to cover. Bring to a boil. Reduce heat to low, cover pot, and simmer over low heat for 20 minutes. Drain.
2. In a bowl, stir together tomato puree and yogurt. Season with garam masala, turmeric, cumin, and chile powder. Stir until creamy.
3. Heat oil in a skillet over medium heat. Stir in onion, garlic, and ginger; cook until onion begins to brown. Stir in spinach; cook until dark green and wilted. Gradually stir in yogurt mixture. Then mix in tomatoes and cilantro.
4. Stir lentils and mixed beans into mixture until well combined. Heat through, about 5 minutes.

Servings: 4