more veggies, please!

45 minutes - serves 4 2 teaspoons olive oil 1/2 cup chopped onion 2 garlic cloves, minced 2 tablespoons chili powder 1 tablespoon ground cumin 1 teaspoon dried oregano leaves 1/8 teaspoon cayenne pepper 4 cups (or more) water 1 cup dried brown lentils, rinsed 1/2 cup tomato puree 1/3 cup plus 2 tablespoons chopped green onions 1. Heat oil in heavy large saucepan over medium heat. Add onion and saute 2 minutes.  2. Add garlic and saute 30 seconds. Add chili powder, ground cumin, oregano leaves, and cayenne pepper; stir 30 seconds.  3. Add 4 cups water, lentils, and tomato puree. Increase heat and bring to boil, skimming off any foam from surface.  4. Reduce heat to medium and simmer until lentils are tender, adding more water by 1/4 cupfuls as needed if dry, about 30 minutes.  5. Stir in 1/3 cup green onions. Season chili to taste with salt and pepper. Do ahead: Can be made 2 days ahead. Cover and chill. Rewarm in saucepan over medium heat, stirring occasionally,...

40 min – serves 3 2 teaspoons olive oil ½ chopped large onion 2 garlic cloves, minced 2 tablespoons chili powder 2 tablespoons ground cumin ½ teaspoon red pepper flakes ¾ cup tomato purée 1 cup dried brown or green lentils, rinsed 4 cups water 1 bunch chopped green onions 1. Heat oil in heavy large saucepan over medium heat. Add onion and sauté 2 minutes. Add garlic and sauté 30 seconds. Add chili powder, ground cumin and pepper flakes. Stir 30 seconds. 2. Add tomato purée, lentils and 4 cups water. Increase heat and bring to boil, skimming off any foam from surface. Reduce heat to medium and simmer until lentils are tender, adding more water by ¼ cupfuls as needed if dry, about 30 minutes. I have found this takes longer when using green lentils. 3. Stir in green onions. Season to taste with salt and pepper. Can be made 2 days ahead. adapted from the lake austin spa resort recipe in bon appétit magazine (i have clearly never been to a resort)

1 hour – makes 3 main servings 3 tablespoons olive oil, divided 1 medium onion, chopped 1 medium carrot, finely chopped 2 large garlic cloves, chopped, divided 2 tablespoons (or more) curry powder 1 cup French green lentils 4 1/4 cups (or more) water, divided 1 15- to 16-ounce can chickpeas (garbanzo beans), drained, rinsed 1 tablespoon fresh lemon juice 2 tablespoons (1/4 stick) butter 2 green onions, thinly sliced 1 lemon, cut into 6 wedges 1. Heat 1 tablespoon olive oil in heavy large pot over medium heat. Add onion and carrot; sprinkle with salt and pepper. Cook until onion is translucent, stirring occasionally, about 4 minutes. 2. Add half of chopped garlic; stir until vegetables are soft but not brown, about 4 minutes longer. 3. Add 2 tablespoons curry powder; stir until fragrant, about 1 minute. 4. Add lentils and 4 cups water. Sprinkle with salt and pepper. Increase heat and bring to boil. Reduce heat to medium; simmer until lentils are tender, about 30 minutes. 5. Meanwhile, p...

1 hour 30 min – serves 4 1 cup lentils, washed and picked over 1 tablespoon extra virgin olive oil 1 medium onion, chopped 4 garlic cloves, minced 1 carrot, diced 2 stalks of celery, diced Salt to taste 1 14-ounce can chopped tomatoes, with juice 5 cups water A bouquet garni made with 2 sprigs rosemary and 1 bay leaf Freshly ground pepper to taste Grated Parmesan or Gruyère for serving 1 to 2 tablespoons chopped flat-leaf parsley 1. Heat the olive oil over medium heat in a heavy soup pot or Dutch oven, and add the onion. Cook, stirring, until tender, about five minutes. Add the garlic, carrot and celery, and a generous pinch of salt, and continue to cook for another five minutes until tender. Add the tomatoes and bouquet garni, and cook, stirring often, until the tomatoes have cooked down somewhat and smell fragrant, about 10 minutes. Add the lentils, water and salt to taste. Bring to a boil. Reduce the heat, cover and simmer gently one hour. Taste and adjust seasonings. Remove the bou...