From the Vegetarian 5-Ingredient Cookbook by Nava Atlas
Lentil and Feta Cheese Salad
1 cup green or brown lentils
3 med. firm flavorful tomatoes or 5 to 6 plum tomatoes, diced
4-6 oz, feta cheese, crumbled
2-3 scallions, minced
1/2 cup natural low-fat vinaigrette
rinse and check lentils. combine in a saucepan with 3 cups water and bring to simmer. Cover and simmer gently until well done, but firm - about 30 minutes. check frequently toward the end to avoid over cooking. Drain excess water and rinse until cooled.
combine lentils with remaining ingredients in a serving bowl. serve and once or fridge until needed.
I also have a recipe for lentil meat loaf, though I haven't tried it and a lentil and spinach curry which I also haven't tried yet.
This one I haven't done for awhile, but my notes say that it was good!
Lentils & Zucchini (not sure where it's from)
1/2 cup lentils
2.5 cups water
1/2 tsp turmeric
3 T margarine
2 garlic cloves, chopped
1 - 1/2" piece of ginger
1 green chili, chopped
1 small zucchini, chopped
salt
1/2 tsp garam masala
1 tsp cumin seeds
Place lentils, water and turmeric in pot over medium heat and bring to a boil.
Continue cooking, removing the froth from the top from time to time.
In a separate pot, heat half the margarine. Saute onion and garlic until golden. Stir in ginger, chile, and zucchini. Mix and cook for five minutes
Transfer lentils to the zucchini mixture. Stir in salt and garam masala. Half cover the pot, lower the heat and cook 15 minutes.
Toss the cumin seeds in the remaining margarine and heat until they sizzle and change color. (Apparently, I didn't do this step)
Serve lentils hot with cumin seeds.