Rice with Green Lentils,Raisins and Dates – Persian Style – Adas Polo. This is another Persian classic recipe that seldom needs further introduction. The ingredients are available all year long. There are many, many variations of this recipe; some recipes, like this one, are meatless, some use lamb, others use beef, some employ a different mix of spices – the variations are… endless.
Hot or cold, the Turkish Red Lentil Soup is a good one. It is nutritious too. Using vegetable broth/stock turns the recipe to vegetarian and vegan. Enjoy!
Lentils with Rice and Caramelized Onions, going by the name of Mujadara in the Middle East and Egypt and Fakoryzo in Greece, is a popular, humble and nutritious staple “recipe of the poor”.
The Anglo-Indian Mulligatawny stew is where West meets East, and vice versa. According to Wikipedia, “Mulligatawny is related to the soup rasam. Due to its popularity in England during British India, it was one of the few items of Indian cuisine that found common mention in the literature of the period. Early references to it in English go back to year 1784.” There are many variations of this recipe – some use ghee, others oil, some use lentils, other use lamb or beef, others are vegetarian. This one calls for lamb and lentils.
Lentil Stew with Swiss Chard and Lemon. A well known traditional Winter stew (or thick soup) from Lebanon.
Replacing half of the AC from high-GI foods with lentils significantly attenuates PBGR in healthy adults; this can contribute to defining a health claim for pulses and blood glucose lowering
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