For 2-3 servings: 1 cup red lentils, rinsed well 1 bay leaf 1 onion 1 carrot 1 bell pepper chili pepper, finely chopped, to taste (optional) 2-3 cloves garlic, mashed 2 teaspoons oregano 1 tablespoon seasoning mix (coriander-, cumin-, allspice-, paprika-, juniper-, garlic-, mustard powder etc.) 2 tablespoons tomato paste 1 bunch dill, finely chopped 2 tablespoons olive oil salt and pepper, to taste Process/finely chop the carrot, onion and green pepper. Heat the oil in a saucepan and stir fry the vegetable mix for 2-3 minutes. Add the lentils, spices, bay leaf, chili and 1 1/2 cup water. Cover and simmer on medium heat, stirring occasionally. Add a little bit more water if needed. When the lentils
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1 cup red lentils 1 bay leaf 2-4 cloves garlic, mashed (to taste) 3 tablespoons olive oil salt and pepper, to taste For the topping: 2 (red) onions, finely sliced 1 tablespoon olive oil 1 tbsp. tomato puree/paste Wash the lentils thoroughly  and cook them  in 2 1/2 cups water, together with the bay leaf. Drain but keep the moisture aside. Remove the bay leaf and blend/process until smooth. Put the lentils back in the pan, on low heat, add the oil and garlic and “beat” it with a wooden spoon until it becomes foamy (if necessary add a little water from the lentils to get the desired consistency). Add  salt and pepper to taste  and transfer the lentils
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For 4-6 servings: 1 cup red lentils, well washed 2 cans  a 400 g  (diced of whole) tomatoes 2 onions, finely chopped 1 head of garlic, chopped 1 bay leaf 1 teaspoon rosemary 2 teaspoons oregano 1-2 tablespoons olive oil salt and pepper, to taste fresh basil, finely chopped (optional) Stir fry the onions and garlic, in olive oil, for 2-3  minutes. Add the lentils, bay leaf, rosemary, oregano and 3 cups of water. Cook for about 10 minutes then add the tomatoes. When everything is cooked (10-15 minutes) remove the bay leaf and blend until smooth. Add salt and pepper to taste. Add  fresh basil on plate. Pentru 4-6 portii: 1 cana linte rosie, bine spalata 2
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For 6 servings: 500 g bruin lentils (not red!!) 500 g vegetables for soup (carrots, onions, parsnips, celery, potato, peas, cauliflower, etc.) 500 g ripe tomatoes, diced /  400 g can diced tomatoes 2 bay leaves 1 teaspoon paprika powder juice from 1-2 lemons, to taste 2 tablespoons olive oil 1 bunch lovage/dille salt and pepper, to taste Wash the lentils  and cook them in 2 l water together with the bay leaves. When the lentils are half cooked add the chopped vegetables. Continue to cook for another 5-6 minutes  than add the  tomatoes, paprika powder and the lemon juice. Add more water if needed. When the lentils and  the vegetables are cooked  add salt and pepper to taste. Garnish
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For approx.. 10 pieces: 1 cup red lentils 3 tablespoons chickpea flour 1 large carrot 1 large onion 1 bell pepper a handful (frozen) peas a handful olives, finely chopped  2-3 garlic cloves, mashed 2 tablespoons seasoning mix (coriander-, cumin-, allspice-, paprika-, juniper-, garlic-, mustard powder etc.) 1 tablespoon mint (fresh or dried) 2 bay leaves salt and pepper, to taste Wash the lentils thoroughly and cook them together  with the bay leaves in 1 1/2 cup water. Check from time to time that they don’t stick to the bottom of the pan. When the lentils are cooked the water should be completely absorbed. Remove the bay leaves and allow it to cool. Process the carrot, onion, bell pepper and mint 
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For 15-20 pieces: 1 cup red lentils 3 tablespoons chickpea flour 1 large carrot 1 large onion 1 bell pepper 2-3 garlic cloves, mashed 2 tablespoons seasoning mix (coriander-, cumin-, allspice-, paprika-, juniper-, garlic-, mustard powder etc.) 1 tablespoon mint (fresh or dried) 2 bay leaves salt and pepper, to taste Wash the lentils thoroughly and cook them together  with the bay leaves in 1 1/2 cup water. Check from time to time that they don’t stick to the bottom of the pan. When the lentils are cooked the water should be completely absorbed. Remove the bay leaves and allow it to cool. Process the carrot, onion, bell pepper and mint  using a food processor (or finely grate or chop them). Mix all
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For 4 servings: 500 g pasta, cooked 400 g puy lentils (or brown/green) 2 carrots, finely chopped 1 onion, finely chopped 2-3 garlic cloves, mashed 700 ml tomato passata 2 bay leaves 2 teaspoons oregano 1/2 glas wine 3 tablespoons lemon juice 1 tablespoon olive oil salt and pepper, to taste fresh basil, finely cut (optional) Wash the lentils and cook them in water with the bay leaves. Drain. Stir fry the the onion and  the carrots in oil for 2-3 minutes than add the tomato passata, wine and oregano. Cover and simmer on medium heat until the sauce has reduced. Add the garlic,  lentils, lemon juice, salt and pepper to taste and cook for another few minutes. Put the pasta
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For 4-5 servings: 150 g red lentils 1 onion, chopped 5 carrots, sliced 3 cm ginger, chopped (or 1 1/2 teaspoon ginger powder) 1 tbsp. tomato paste 1  bay leaf salt and pepper, to taste patunjel, finely chopped lemon olive oil Wash the lentils thoroughly   and cook them  together with the onion, carrots, ginger and the bay leaf, in 1.5 l water . When the lentils and vegetables are cooked remove the bay leaf than blend it until smooth. Add the tomato paste, salt and pepper to taste  and cook for few minutes longer. Garnish on the plate with parsley, lemon juice and olive oil, to taste. Pentru 4-5 portii: 150 g linte rosie 1 ceapa, taiata marunt 5 morcovi,
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1 cup green lentils 2 bay leaves 10-15 peppercorns 2 tablespoons oil 1 onion, chopped 3-4 cloves garlic, finely chopped 2 teaspoons thyme 1 teaspoon paprika powder 1 tbsp. tomato puree 1 cup dry white wine salt and pepper, to taste Wash the lentils thoroughly and cook them together with the bay leaves and peppercorns in 3 cups of water. If needed add more water. When the lentils are cooked drain but keep the water apart. Remove the bay leaves and peppercorns. Heat 1 tablespoon oil in a pan and stir fry the onion and garlic for 3-4 minutes.  Add the wine, the remaining spices and cook, uncovered, until the onion is soft and the
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For 4 servings: 250 g green lentils 1 bell pepper, finely chopped 1 onion, finely chopped 4 cloves of garlic, finely chopped 2 bay leaves 1 teaspoon thyme 3-4 tablespoons tomato paste 1 tablespoon oil salt and pepper, to taste Wash the lentils well and cook them in water with the bay leaves.  Drain but  keep the water separate. Heat the oil in a saucepan and add the onion. Stir fry for  2-3 minutes then add the bell pepper and continue frying for a few minutes more. Add some water from the cooked lentils, the thyme and garlic. Cover and simmer, stirring occasionally, until the vegetables are soft. Add the tomato paste and, if needed, more water (from the cooked lentils)
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