Spicy Red Lentil Chili

1 c red lentils
4 c + 2 Tbsp water, divided
2 Tbsp butter
1/2 c diced onion
1/4 c diced celery (about 1 stalk)
2 Tbsp minced garlic
1 medium tomato, cored, diced (1 c)
2 c vegetable stock
1 Tbsp Tabasco sauce
1/8 tsp turmeric
1/8 tsp cumin
1/8 tsp cayenne pepper
1 tsp salt
1/2 tsp pepper
1/8 tsp chili powder
2 Tbsp cornstarch
1/4 c finely diced green bell pepper
salt to taste

Bring lentils and 2 c water to boil on high; turn off heat. Remove half the lentils and liquid; place in blender or food processor and puree about 1 minute.

Melt butter in stockpot on medium low. Add onion; cook, stirring, about 2 minutes, until soft but not browned. Add celery and garlic; cook, stirring, 5 minutes, until soft but not browned. Add tomato; cook 5 minutes.

Add stock, 2 c water, Tabasco, turmeric, cumin, cayenne, salt, pepper and chili powder. Bring to a simmer.

Add reserved whole and pureed lentils plus liquid. Cook about 15 minutes, until lentils are tender.

Combine cornstarch and remaining 2 Tbsp water in a small bowl. Bring soup to a boil and add cornstarch/water mix. Stir 30 seconds to thicken slightly. Turn off heat; add green peppers. Season to taste with salt.

NOTES
From Wegmans.
Untried.

Red Lentil Burgers with Aioli

Aioli:
1/4 c mayonnaise
1/2 tsp fresh lemon juice
1 garlic clove, minced

Burgers:
2 c water
3/4 c dried red lentils
3/4 tsp salt, divided
1 c diced onion
1/2 c finely diced carrot
3 garlic cloves, chopped
2 c chopped mushrooms
1 tsp dried marjoram
1/4 tsp black pepper
1/3 c dry breadcrumbs
1 Tbsp fresh lemon juice
2 egg whites
1 Tbsp vegetable oil

Other:
hamburger buns
lettuce
sliced tomato
sliced onion
sliced pickles

To make aioli: Combine all ingredients; cover and chill.

To make burgers: Combine water, lentils and 1/4 tsp salt in a medium saucepan; bring to a boil. Cover, reduce heat to medium-low and simmer 20 minutes. Drain; set aside.

Heat a little oil in a large nonstick skillet over medium high heat. Add onion, carrot, garlic; saute 3 minutes. Add 1/2 tsp salt, mushrooms, marjoram and pepper; cook 3 minutes, stirring occasionally. Place mixture in a large bowl; let stand 5 minutes. Stir in lentils, breadcrumbs, lemon juice and egg white. Cover and chill 30 minutes to firm up mixture.

Shape lentil mixture into equal sized patties, 1/2" thick. Heat vegetable oil in a nonstick skillet over medium heat. Cook patties 5 minutes on each side. Serve on buns with desired condiments; spread bun with aioli.

NOTES
From Cooking Light.
Takes a long time start to finish. Cheaper and tastier than store-bought though.
These have a really great flavor; don't hold together too well. I would definitely not try them on a grill.
Texture is not really very burger like, but it helps to add condiments.
The aioli is quite good.
I use an egg in place of 2 egg whites, never use marjoram, sometimes skip lemon juice -- all work fine.
Have replaced mushrooms with mashed chickpeas, good flavor as well -- this version was more popular with the kids.

Lentil Soup I

2 c lentils, picked over and rinsed
1 Tbsp olive oil
1 large onion, chopped
1 tsp kosher salt
1 (28 oz) can crushed tomatoes
2 c water
3 c of a big leafy green (chard, kale, etc), rinsed well, deveined, finely chopped (stalks, too)
3 Tbsp balsamic vinegar (or to taste)
1 tsp cumin (or to taste)

Bring 6 cups of water to a boil in a large saucepan, add the lentils, and cook for about 20 minutes, or until tender. Drain and set aside.

Meanwhile, heat the oil in a heavy soup pot over medium heat; then add the onion and salt and saute until tender, a couple minutes. If you’re using your greens’ stalks, add them and sauté a couple more minutes.

Stir in the tomatoes, lentils, and water and continue cooking for a few more minutes, letting the soup come back up to a simmer.

Stir in vinegar and cumin. Stir in the chopped greens, and cook another minute. Taste and adjust the seasoning if need be.

NOTES
From Cheap Healthy Good.
Yum!

Lentil Vegetable Soup

1 1/2 Tbsp olive oil
1 1/3 c finely diced onion
1/3 c finely diced celery
1/3 c finely diced carrots
2 bay leaves
2 Tbsp tomato paste
1 tsp salt
2 garlic cloves, minced
6 c water
1 c dried lentils
6 c chopped spinach
1/3 c chopped fresh parsley
2 tsp red wine vinegar
2 tsp Dijon mustard
1/4 tsp black pepper
3/4 c shaved fresh Parmesan cheese

Heat oil in a large stockpot over medium high heat. Add onion, celery, carrot and bay leaves; saute 10 minutes. Add tomato paste, salt and garlic; saute 1 minute. Add water and lentils. Bring to a boil, cover partially, reduce heat and simmer 25 minutes. Stir in all ingredients except cheese; cook 15 minutes. Discard bay leaves. Ladle into bowls and top with cheese.

NOTES
From Cooking Light.
Can't remember whether I've made this; I have so many lentil soup recipes.