Lots of Lovely Lentils - Tanglewood Moms

Ingredients

• 1/3 cup olive oil
• 2 to 3 large yellow onions, halved and thinly sliced
• 4 ½ cups water
• 2 cups brown lentils, rinsed and drained
• 1 cup long grain white rice, rinsed
• 1 tablespoon cumin
• Salt to taste
• ¼ cup olive oil
• 1 large yellow onion, chopped
• 8 ounces cremini or “baby bella” mushrooms, chopped
• 2 to 4 cloves garlic, peeled and minced
• 1 cup brown lentils, rinsed
• 4 cups water
• 2 cups tomato puree
• Salt and freshly ground pepper to taste
• ½ to 1 teaspoon crushed red pepper flakes
• 10 ounces orecchiette pasta (or small shells if they don’t have orecchiette)
• Grated Parmesan cheese
• Extra olive oil and parsley for garnish
• 2 cups brown lentils
• 3 cloves garlic, crushed
• 2 bay leaves
• 1 large shallot, minced
• 2 to 3 tablespoons sherry vinegar
• ¼ olive oil
• Salt and pepper to taste
• ½ small red onion, thinly sliced
• A handful of fresh herbs, roughly chopped (this is a great way to use those leftover herbs from other recipes)
• Perfectly ripe beefsteak tomatoes, sliced
• Fresh goat cheese, chevre, or feta, crumbled as a garnish