Lentils are legumes, full of vitamins, low in calories and good healthy roughage.  They are also very versatile.

Lentil and sweet potato curry

1 med. onion chopped coarse

2 cloves garlic chopped

1 T. vegetable oil

2 cups dried lentils

2 lbs. sweet potatoes, peeled and diced

2 T. curry powder (available at all markets)

1 T. ground cumin

1 1/2  quarts vegetable broth ( canned is ok)

salt and pepper to taste

a few chopped mint leaves

Wash the lentils well, discard any discolored ones.  In a large pot heat the oil, add the onions and sauté until just limp.  Add all the other ingredients except the mint.  Bring to a boil, then lower the flame and simmer for 25 to 30 minutes until both lentils and sweet potatoes are tender, serve with a few mint leaves for garnish

Lentil salad

1 lb. dried lentils ( I like to use orange lentils available at health food

markets)

5 cups vegetable broth

1 onion peeled

1 small red onion chopped

1/4 cup extra virgin olive oil

5 T. white vinegar

1/2 tsp. sugar

salt and pepper

Rinse the lentils well, discard any bad ones, put the whole onion and the lentils in the broth and bring to a boil.  Lower the flame and simmer 25 minutes until tender. Drain the lentils, remove the onion, put the lentils in a large bowl, add the red onion, oil, vinegar, sugar, salt and pepper, mix well, refrigerate for at least one hour, best two hours.  Serve as a main course or a side dish, will keep for 5 days in the refrigerator.

-------------------------

-------------------------