GREEN LENTIL AND VEGETABLE SOUP
Serve 4-6

1 cup green lentils
4 cups finely chopped pumpkin
1 potato, chopped
1 onion, chopped
6 button mushrooms, chopped
2 cups corn kernels, fresh or frozen
6 cups water or stock
Pinch cayenne pepper
2 tablespoons low-salt soy sauce (optional)

Place all the ingredients except for the soy sauce in a large saucepan.
Gently simmer uncovered for about 1 hour or until the lentils are soft.
Add the soy sauce and simmer for a further 5 minutes before serving.

INDIAN LENTIL CURRY
Serve 4-6

1 tbsp. curry powder
1 tbsp. freshly grated root ginger
2 cloves garlic, crushed
1 tsp. each, chili powder, cumin and coriander
2 tbsp. Oil
250g cauliflower pieces
1 onion, chopped
1 carrot, chopped
1 small parsnip, chopped
1/2 cup apple sauce
1 cup brown lentils, soaked as directed on packet
1 x 425g can Tomatoes, low salt
2 cups water
1/2 tsp. salt
freshly ground black pepper
In a large saucepan, fry curry powder, ginger, garlic and spices with oil for 2 minutes.
Add vegetables and toss through. Add remaining ingredients and simmer until sauce has reduced to desired consistency and vegetables are tender.
Serve with steamed basmati rice, yogurt and selection of sambals eg. Fruit chutney or pickles, sliced banana, sultanas, shredded coconut.

LENTIL & RICE - ONE POT DINNER
Serves 4

1 cup lentils (green or brown)
1/2 cup rice
2 cups carrots -- sliced (see note below)
3 cups hot water
2 tsp. vegetable stock powder (blended into hot water)
1 teaspoon garlic, crushed
1 teaspoon dried basil
1 tbsp. olive oil or Canola oil

Wash and pick over lentils.
Place in large pot with rice and carrots.
Add all remaining ingredients.
Bring to a boil.
Reduce heat, cover and cook until rice is done, 20 to 30 minutes.

Note: You could add other vegetables to this recipe or a 2 cups Frozen Mixed Vegetables

More Lentils Recipes - Part three to come.