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1 tablespoon olive oil
2 cups chopped yellow onions
1 garlic clove, minced
6 cups (or more) water
2 cups lentils, rinsed
2 cups diced carrots
2 cups sliced fresh mushrooms
1 cup diced celery
1 bay leaf
1 teaspoon dried rosemary, optional
Pinch of dried, crushed red pepper flakes
Salt and pepper

1 cup chopped seeded plum tomatoes or 3 ounces of tomato paste
1/2 cup chopped watercress or parsley (optional)

Heat oil in heavy large saucepan or Dutch oven over
medium heat. Add onions and saute until golden, about
10 minutes. Add garlic and stir 2 minutes. Add water
through red pepper and bring to a boil. Reduce heat to
medium, cover and simmer until lentils and vegetables
are tender, adding more water if soup is too thick, about
45 minutes. Discard bay leaf. Add tomatoes to the soup;
simmer 5 minutes.
Season to taste with salt and pepper.

Ladle soup into bowls. Sprinkle with watercress or parsley, if desired.

Serves 4

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Ingredients for Salad
Bunch of kale, coarsely chopped, large part of stems removed
Baby spinach, torn or chopped
Shredded carrots

Ingredients for Dressing
1/4 cup freshly squeezed lemon juice
1 garlic clove, finely chopped
1/4 cup walnut oil
1/4 cup olive oil
Pinch of red pepper flakes
Salt and pepper, to taste
4 tablespoons Parmesan cheese substitute
4 tablespoons walnuts or pecans, toasted and coarsely chopped

Mix lemon juice with chopped garlic and pepper flakes.
Add walnut oil and olive oil. Mix vigorously.
Add salt and pepper to taste.
Stir in Parmesan cheese substitute and nuts.

Place salad in a bowl. Pour dressing over it and toss.

Serves 4

Note: Cheese substitute may be omitted. Just adjust seasonings to modify the acidity of the lemon juice. This salad has infinite possibilities.

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3/4 cup lentils, washed and drained
3 tablespoons olive oil
3 shallots, thinly sliced
1 carrot, 1/4 inch dice
1 celery stalk, 1/4 inch dice
1 red pepper, 1/4 inch dice
2 teaspoons fresh parsley, chopped
2 tablespoons balsamic vinegar
6 ounces fresh spinach, chopped
Salt and pepper to taste

Place the lentils in a saucepan, covered with water.
Bring to a boil.
Simmer for 15 minutes.
Drain the lentils.
Meanwhile, heat olive oil in a skillet over medium heat.
Add shallots, sauté for 2 minutes.
Add carrot, celery and pepper; sauté, stirring, for 5 minutes more.
Add parsley and vinegar.
Remove from heat.
Transfer to a bowl.
Add the drained lentils to the bowl.
Stir in the spinach.
Add salt and pepper to taste.

Serves 4