One Pound of Lentils Transforms Into Three Unique Recipes

Lentils are a meat-like, peppery pulse that easily fills and satisfies

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A talent to hone in the renewal kitchen is making multiple dishes from one recipe. I named this “Recipe Multiplicity” – One Recipe Many Ways. Lentils have a meatiness that can reach across many dishes, beans-to pasta-to-soups. Dig in!

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• DEVILED LENTILS – [L]
  • Mustard sauce “devils” up this elegant bean dish [RECIPE]

• PASTA LENTICA – [M]
  • Lentils as a vegetarian bolognese pasta [RECIPE]

• LENTIL BALSAMIC SOUP – [R]
  • Turn the pot liquor into a restaurant quality soup

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Note: To make all three recipes — begin by cooking one pound of lentils in 6 cups of water with 1 tsp sea salt. Save the pot liquor along with one cup of lentils for the soup recipe. You now have the lentils ready for the other two recipes.

LENTIL BALSAMIC SOUP – Serves 2-3 – Recipe by B. Hettig

I enjoy making this “dump soup” to work through my fridge with an assortment of planned-overs: like cooked protein, starches, and veggies. You will continually craft variations.

Easily Doubled [add stock if you are shy on the pot liquor]

• lentil pot liquor – about 2 cups
• lentils – about 1 cup cooked lentils
• lemon zest – 2 tsp, finely grated
• anise seed – 1 tsp, ground
• veggie – 1 cup, [opt diced]
• protein – 1 cup, or chopped mushrooms*
• spinach – 2 cups, packed [or kale or chard], chopped
• Worcestershire – 1 TBS
• sea salt – 1 tsp [to taste]
• hot sauce – 1/4 tsp [to taste]
• macaroni – cooked, 1 cup, [optional, or cooked grain]
• balsamic vinegar – 2 tsp [to taste]

*If you don’t have leftover cooked protein, sauté about a cup of any ground meat or mushrooms at step 1 below

TOPPERS; Fresh minced herbs or chives, and grated cheese

Ziti with Pot Liquor Adjusted to into a Stewp

INSTRUCTIONS: If you need to cook protein, do so at step one, otherwise add it to the pot along with all the other ingredients

1. In a soup pot brown the protein or mushrooms in oil
2. Add in the remaining ingredients, except the parsley, and bring to a simmer
3. Adjust liquid if needed
4. When greens are tender, correct the seasoning and serve with parsley or other toppings

©2025 Recipe by B. Hettig