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+## 1. Classic Lentil Soup
+(Adjust servings by changing the amount of lentils and proportionally adjusting other ingredients)
+
+### Ingredients (for 4 servings):
+- 1 cup brown or green lentils
+- 2 tbsp olive oil
+- 1 large onion, diced
+- 2 carrots, diced
+- 2 stalks celery, diced
+- 3 cloves garlic, minced
+- 6 cups vegetable broth
+- 1 can (14 oz) diced tomatoes
+- 1 tsp ground cumin
+- 1 tsp dried thyme
+- Salt and pepper, to taste
+
+### Directions:
+1. Rinse and soak lentils for about 30 minutes.
+2. In a large pot, heat olive oil. Add onion, carrots, and celery. Cook until softened.
+3. Add garlic, cumin, and thyme. Cook for 1-2 minutes.
+4. Add soaked lentils, vegetable broth, and diced tomatoes. Bring to a boil.
+5. Reduce heat, cover, and simmer for 30-40 minutes or until lentils are tender.
+6. Season with salt and pepper. Serve hot.
+
+---
+
+## 2. Mediterranean Red Lentil Salad
+(Adjust servings by changing the amount of lentils and proportionally adjusting other ingredients)
+
+### Ingredients (for 4 servings):
+- 1 cup red lentils
+- 2 cups water
+- 1 cucumber, diced
+- 1 red bell pepper, diced
+- 1/2 red onion, finely chopped
+- 1/4 cup olive oil
+- 2 tbsp lemon juice
+- 1 tsp dried oregano
+- Salt and pepper, to taste
+- Fresh parsley, chopped (for garnish)
+
+### Directions:
+1. Rinse red lentils and cook in water until just tender, about 15 minutes. Drain and cool.
+2. In a large bowl, combine cooled lentils, cucumber, bell pepper, and red onion.
+3. In a small bowl, whisk together olive oil, lemon juice, oregano, salt, and pepper.
+4. Pour dressing over lentil mixture. Toss to combine.
+5. Garnish with fresh parsley. Serve chilled or at room temperature.
+
+---
+
+## 3. Indian Dal Tadka
+(Adjust servings by changing the amount of lentils and proportionally adjusting other ingredients)
+
+### Ingredients (for 4 servings):
+- 1 cup yellow or red lentils
+- 4 cups water
+- 1 tsp turmeric
+- 2 tbsp ghee or oil
+- 1 tsp cumin seeds
+- 1 onion, finely chopped
+- 2 tomatoes, chopped
+- 2 cloves garlic, minced
+- 1-inch ginger, minced
+- 1 tsp garam masala
+- Salt, to taste
+- Fresh cilantro, for garnish
+
+### Directions:
+1. Rinse lentils and cook with water and turmeric until soft, about 20-25 minutes.
+2. In a separate pan, heat ghee or oil. Add cumin seeds and let them sizzle.
+3. Add onion, garlic, and ginger. Cook until onions are golden.
+4. Add chopped tomatoes and cook until soft.
+5. Add cooked lentils to the pan. Add garam masala and salt. Simmer for 5 minutes.
+6. Garnish with cilantro. Serve with rice or naan.
+
+---
+
+## 4. Slow Cooker Lentil & Chickpea Curry
+(Adjust servings by changing the amount of legumes and proportionally adjusting other ingredients)
+
+### Ingredients (for 6 servings):
+
+#### Legumes:
+- 1 cup dry lentils, rinsed, soaked overnight, and drained
+- ½ cup dry chickpeas, rinsed, soaked overnight, and drained
+
+#### Veggies:
+- 1 medium onion, finely chopped
+- 2 large tomatoes, chopped (or a 14 oz can of diced tomatoes)
+- 1 bell pepper, chopped (any color)
+- 3 garlic cloves, minced
+- 1-inch ginger, minced or grated
+
+#### Liquid:
+- 2½ cups vegetable or chicken broth
+- 1 can (13.5 oz) coconut milk
+
+#### Seasonings/Spices:
+- 2 tsp curry powder
+- 1 tsp turmeric powder
+- 1 tsp ground cumin
+- 1 tsp ground coriander
+- ½ tsp red chili powder (adjust to taste)
+- Salt and freshly ground black pepper to taste
+
+#### Finish:
+- Juice of ½ lemon or lime
+- Fresh cilantro, chopped for garnish
+
+### Directions:
+1. Toast the spices in a small pan for 1-2 minutes until fragrant. Set aside.
+2. Place onions, tomatoes, bell pepper, garlic, and ginger in the slow cooker.
+3. Add the soaked and drained lentils and chickpeas.
+4. Sprinkle toasted spices, salt, and pepper over the legumes.
+5. Pour in broth and coconut milk.
+6. Cook on LOW for 7-9 hours or HIGH for 4-5 hours.
+7. Stir in lemon or lime juice before serving.
+8. Garnish with cilantro. Serve hot.
+
+### Tips:
+- Blend a portion of the curry for a creamier texture.
+- Serve with naan bread, flatbread, or rice.
+- Can be stored in the refrigerator for up to 4 days.
+- Adjust chili powder for preferred spice level.
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