For 6 servings: 1 cup red lentils 1 large onion 1 carrot 1/2 celeriac or 2 stalks celery 2 potatoes 1 bell pepper 2 tomatoes 2 bay leaves 4-5 cloves of garlic fresh chili / chili flakes (optional) salt and pepper, to taste Wash the lentils thoroughly . Wash the vegetables and cut into medium
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For 2-3 servings: 1 cup beluga lentils (or brown/green) 1 carrot 1 onion 1 leek 2-3 cloves of garlic 1 can diced tomatoes (400g/14 oz) 2 bay leaves 1 teaspoon thyme 1 teaspoon oregano 5 tablespoons red wine 2 tablespoons lemon juice 1 tablespoon olive oil salt and pepper, to taste fresh basil, finely cut (optional) Wash
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100 g beluga lentils, cooked and well drained 5-6 radishes, finely sliced 1 red onion (2-3 green onions), finely chopped 2 tomatoes, diced 1/2 cucumber, diced / finely sliced 1 sweet pepper, diced 1 tablespoon olive oil the juice of half lemon parsley, finely cut salt and pepper, to taste Mix all the ingredients. 100 g linte
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100 g beluga lentils, cooked and drained 2 tablespoons soy sauce 1 teaspoon balsamic vinegar french baguette Mix the soy sauce with the vinegar and add the lentils. Allow to marinate at least one hour. Serve on baguette. 100 g linte beluga, fiartă 2 linguri sos de soia 1 linguriță oțet balsamic baghetă Se amestecă sosul
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For 4 servings: 400 g red lentils 1 onion, chopped 2-3 bay leaves 1 tablespoon curry 1 teaspoon turmeric 1 teaspoon cumin powder chilli / chilli powder (to taste) 1 teaspoon raw sugar 4 cloves of garlic, crushed 2 cm ginger, grated (1 tsp ginger powder) 4 tbsp tomato puree/paste salt Fresh coriander and/or fresh chilli for garnish (optional) Wash the
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For 3-4 servings: 200 g red lentils 1 onion, finely chopped 2 carrots, sliced 1 potato, cubed 1 clove of garlic, finely chopped 2 bay leaves dried chilli flakes / chilli ½ teaspoon paprika powder 2 tablespoons tomato paste 1 tablespoon olive oil salt and pepper Wash the lentils thoroughly. Place the lentils in a soup-pan with 1 ½ liters water,
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For the dough: 450 g flour 80 ml ​​sunflower oil 180-200 ml  cold water salt Mix all ingredients without kneading. Refrigerate for about an hour. For the filling: 300 g lentils yellow/green/brown (not red lentils!!) 5 spring onions, finely chopped 5 (green) garlic, finely chopped 250 g mushrooms, finely chopped 2 slices of bread soaked
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1 cup red lentils 2 cups water 1 onion, finely chopped 1 clove of garlic, finely chopped 1 tomato, finely chopped 1 cm fresh ginger, grated (1 teaspoon ginger powder) ½ teaspoon turmeric 1 tsp coriander powder ½ teaspoon cumin 2-3 curry leaves (optional) dried chilli flakes (or fresh chili pepper/chili powder), to taste salt and pepper,
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