Turkish lentil soup.

2 tbsp olive oil
1 onion, finely chopped
2 cloves of garlic finely chopped
1 carrot
1 tsp cumin
pinch of Smoked Sweet Paprika
pinch of chili flakes
1 tbsp tomato paste
half cup of lentils, red or green
4 tablespoons bulgur
chopped fresh or tinned tomatoes
1 tsp dried mint
Salt to taste
A few sprigs fresh mint for garnish
1 lemon when serving

1 spoon (in the original 2) of olive oil - sauté finely chopped 2 cloves of garlic and onion.
Add the carrot, cut into small cubes, and then over a teaspoon of cumin, Smoked Sweet Paprika and chili flakes, as well as a spoon of tomato paste.
When the carrot is soft, add red lentils and pour 1.0 liters of broth or water.
Cook for 20 minutes on low heat until the lentils are cooked.
Add 4 tablespoons of bulgur and finely chopped fresh or tinned tomatoes.
Salt, pepper - boil for another 5 minutes and that's it!
For serving, it is recommended to beat the butter with 0.5 tsp of dry mint and add to the soup.
Or fresh mint leaves grind in a mortar and mix with yogurt.

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Recipes - Hairy Bikers.

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...a flat, usually chewy cake which is baked in a tray, cut into small squares, and served as a biscuit.

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*If you forget to soak your beans, try boiling them unsoaked for 5 minutes, then leave them to stand for an hour. That should give the same effect.

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Fennel orange salad with harissa dressing (adapted from Dave Myers and Si King’s The Hairy Dieters: How to Love Food and Lose Weight)

2 medium size fennel bulbs, trimmed, woody central core part removed and thinly sliced
2-3 oranges peeled (white parts out) and cut into 5cm chunks.
1/2 radicchio washed and thinly sliced (escarole or endive also will also works well)
About 20 roasted salted almost slightly crushed with a mortar
Handfull of raisins or sultanas (or a mix of both).

For the harissa dressing
1 tablespoon harissa
1 tablespoon honey
1 1/2 white wine vinegar
1 pinch ground coriander
3 tablespoons olive oil
Freshly ground black pepper

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1 fennel bulb
2 large oranges
1 small red onion, thinly sliced
2 big handfuls rocket
1 tbsp olive oil
1 tbsp wholegrain mustard

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Lentils with potatoes.

small brown lentils
olive oil
white onion, finely chopped
garlic clove, finely chopped
carrot, peeled and finely chopped
celery stick, finely chopped
bay leaves
diced tomatoes or passata
potatoes cut into small pieces
broth
smoked British Bacon Lardons
Salt and black pepper

- Wash the lentils.
Boil the kettle.
In a large, deep frying pan or Dutch oven, warm the olive oil and add with a five-minute interval the smoked British Bacon Lardons, onion, garlic, carrot and celery and fry gently until soft.

- add the lentils and bay leaves and then cover with at least 5cm of water and cook at the gentlest of simmers until the lentils are tender, but still with just a little bite – which will take anything from 20–40 minutes (be careful: lentils turn from tender to mush quite quickly).
Stir in the tomatoes, potatoes.
Keep tasting and add more water or broth if the pan looks dry.
By the end of cooking, the water should have been almost completely absorbed.
Season.

Serve with sausages (Waitrose British chorizo pork sausages or Toulouse sausages with bacon, red wine & garlic - best for me!).
Brown them in a little oil, then pour over a wine (red, white or rosé) and put on the lid so they cook in a steamy braise for 20 minutes.

Adapted from
- basic lentil soup:
- Favorite Lentil Soup: One-Pot, Vegan, Completely Delicious - Alexandra's Kitchen:
'via Blog this'

Nigel Slater's lentil soup with ricotta.

Nigel Slater's lentil soup with ricotta | Life and style | The Guardian:

Verdict on the new lentil soup recipe I tried:
- not appetizing in appearance but gustable soup.
The recipe

Soup.

I have not tasted yet!
- Sambar - aromatic vegetable and lentil soup - Saga:
A typical Indian version of garam masala contains:

Black and white peppercorns
Cloves
Cinnamon or cassia bark
Mace (Nutmeg)
Black and green cardamom pods
Bay leaf
Cumin

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