Cookthink

Mustard and lentils are a classically good combination (especially alongside pork). Here, the mustard and vinegar together are a great foil to the soft, creamy and earthy lentils. For a nuttier vinaigrette, replace the olive oil with walnut oil, which mixes wonderfully with Champagne vinegar.

Lentil, Tomato And Red Pepper Salad With Cilantro

For a different kind of side, try lentils. The combination of green lentils and red tomato and pepper is both vibrantly colored and flavored, and goes well will all sorts of grilled dishes.

Lentil Bruschetta With Basil And Pecorino

Doesn't this recipe sound good? It is. If you'd like some ideas about what to eat with it, click on the "goes with..." tab to the left. For the lowdown on ingredients, techniques and tools, click on "related tips."

Fettuccine With Salmon, Lentils, Mustard and Cream

I tasted smoked salmon and mustard together for the first time at a small café in Paris -- the combination is delicious. A little cream and butter add richness, and the parsley makes everything taste bright. Add a squeeze of lemon at the end if you like.

Lucky Curried Cabbage And Black-Eyed Peas

Black-eyed peas are said to be lucky if eaten on the first of a new year. Rather than the traditional hoppin' john, my husband came up with this curry. It is really, really good-the cabbage takes on an almost creamy texture and flavor and the beans make it hardy enough for a main dish. Read more about this recipe at Coconut & Lime.

Bulgur And Lentil Pilaf With Fava Beans

The combination of bulgur and lentils makes this a satisfying dish on its own; cherry tomatoes, fava beans, mint and fennel inject lighter accents. Read more about this recipe at the Washington Post.

Kale Soup

I made this soup last night, and I thought it was tasty and satisfying, but those who aren’t used to kale, quinoa and tahini might need to be coaxed. Read more about this recipe at VeganYumYum.

Mediterranean Lentil Soup

Lentils are great soup material, adding wonderful richness and protein. Be sure you pick through them carefully before cooking to remove any small stray stones that may be mixed in.

Ecuadorean Fish, Squash And Legume Bisque

Fanesca is an Ecuadorean soup that is traditionally served during Holy Week. The unique combination of flavors result in a rich and creamy bisque. Read more about this recipe at the Washington Post.

Indian Red Lentil Soup

Dal Shorba is a spicy Indian soup that draws its flavor from a combination of spices, herbs and vegetables. The result is creamy and rich. Madras curry powder plays a key role and therefore must be fresh. Read more about this recipe at the Washington Post.

Tomato Lentil Sambhar

This dish is usually served with long-grained steamed rice. You can also cook the lentils to a very soft stage in a pressure cooker to save time; it takes only 7 minutes. Read more about this recipe at the Washington Post.

Curried Lentils

Flavored with garlic and orange juice, these curried lentils can be served with rice or used to make lentil soup. This recipe is part of Andrew Schloss's Sunday Dinners.