Brown Lentil

This, like bean- and potato-based soups, can be made ahead, but will thicken a lot. The best bet, if you plan to make the soup in advance, is to reheat it slowly, adding water or stock as needed to restore the soup to its original thickness. And always check the seasoning of reheated soups before you serve them.

A measure of the importance of soups (ash) in Iran is that a cook is called an ash-paz, which means “maker of soup.” This substantial soup with a great mix of beans makes a good winter meal. In Iran it is served with bread and bunches of fresh herbs such as cress, mint, cilantro, and also scallions, radishes, and pickles. It is the type of soup you will find in the bazaar at the earliest hours of the morning, dished out for breakfast from huge cauldrons in which a sheep’s head and feet have given their special richness, and where all the vegetables in season find their place.

This is the much-loved national soup of Morocco. During the holy month of Ramadan, when Muslims fast between sunrise and sunset, the smell permeates the streets as every household prepares its own version to be eaten when the sound of the cannon signals the breaking of the fast at sunset. It is eaten with dates and honeyed cakes. A particular feature is the way it is given what is described in Morocco as a “velvety” touch by stirring in a yeasty batter or simply flour mixed with water.

This is a very famous and very tasty Lebanese soup made with large brown lentils.

Harira is the generic term for a soup full of pulses—chickpeas, lentils, or beans—with little meat, few vegetables, and plenty of herbs and spices. Every day during the holy month of Ramadan, when Muslims fast between sunrise and sunset, the smell of this soup permeates the streets as every household prepares its own version to be eaten when the sound of the cannon signals the breaking of the fast. While ingredients and spices vary, a particular feature is the way it is given what is described in Morocco as a “velvety” touch by stirring in a sourdough batter or simply flour mixed with water. In the cities in Morocco, it serves as a one-dish evening meal, and in rural areas it is also eaten as breakfast before peasants go out to work in the fields. During Ramadan, it is served with lemon quarters and accompanied by dates and honeyed pastries. The soup can be made a long time in advance, but if you are adding the tiny bird’s-tongue pasta—douida in Morocco (you find it in Middle Eastern stores), orzo in Italian stores (or you can use broken vermicelli)—these should be added only about 10 to 15 minutes before you are ready to serve, otherwise they will get bloated and mushy. I have given measurements for a large quantity because it is a rich, substantial soup that you might like to serve as a one-dish meal at a party. The best cuts of meat to use are shoulder or neck fillet.

An all-new version of franks and beans: The dogs are topped with lentils and an innovative take on raita, India's ubiquitous yogurt-based condiment. If you’d like to use naan (tandoor-baked flatbread) instead of hot dog buns, look for it at Trader Joe's stores—in both the bakery and the frozen foods aisle—or at Indian markets.

The restaurant switches up this dish from time to time, substituting scallops or foie gras for the duck. The lentil puree would also be a great accompaniment to chicken or pork.

Healthy bonus: Fiber and protein from lentils; vitamin A from carrots

Dhall Curry In this recipe, the legacy of Cape Town, South Africa's Indian immigrants is apparent.

A blend of cumin, chili powder, and cinnamon gives this dish its Moroccan flair.

For easier crumbling, chill the cheese before adding it to the salad. The French lentils called for here are sold at specialty foods stores; regular brown lentils can be used, and the cooking time is about the same.

Start with hearts of romaine topped with balsamic dressing and diced feta cheese, and pass whole grain bread. Have chocolate cupcakes afterward.

Lenticchie Brasate
This recipe is an accompaniment for Chicken Breast Valdostana with Braised Lentils.