Anyone have suggestions and/or recipes for them?

Ingredients
1 tablespoon olive oil
1 medium shallot, finely minced
2 garlic cloves, finely minced
1 teaspoon paprika
1 1/2 cups water
3/4 cup dry lentils, rinsed
2 tablespoons tamari/soy sauce, divided
1 teaspoon apple cider vinegar
1 teaspoon honey

Procedure
In a medium saucepan with a lid, heat oil over medium heat. Add minced shallot and garlic and cook, stirring frequently, until fragrant and starting to soften, about a minute. Add paprika, lentils, water, and 1 tablespoon tamari and bring the mixture to a boil over high heat. Reduce the heat to low, cover the pot, and simmer the mixture, stirring occasionally, for 45-55 minutes, until the lentils are tender.
Remove pot from the heat and let the lentils sit, covered, for 10 minutes. Stir in the remaining 1 tablespoon tamari, apple cider vinegar, and honey.
Cool completely before storing leftovers. Lentils will keep for up to 5 days refrigerated in an airtight container.

Are you looking for vegetarian suggestions or just overall ideas?

Two go tos for us.

1. Curried Lentil soup

- 4 tablespoons olive oil, divided
- 1 medium onion, chopped
- 1 medium carrot, finely chopped
- 2 large garlic cloves, chopped, divided
- 2 tablespoons curry powder, or more to taste (used yellow curry paste)
- 1 cup French green lentils
- 4 cups water
- 1 15-ounce can chickpeas, drained, rinsed
- 1 tablespoon fresh lemon juice
- 2 tablespoons butter
- 2 green onions, thinly sliced
- 1 lemon, cut into wedges

Directions

1. In a large heavy pot, heat half the olive oil over medium heat until shimmering. Add onion and carrot, season with a pinch of salt and pepper, and cook until onion is translucent, 5-7 minutes. Add garlic and cook for an additional 2 minutes, then stir in curry powder. Cook, stirring constantly to prevent spices from burning, until spices are fragrant.
2. Add lentils and water and bring to a boil. Season with salt and pepper, reduce heat to medium-low, and simmer until lentils are tender, about 30 minutes.
3. In the meantime, puree chickpeas, lemon juice, remaining olive oil, and 1/4 cup of water. Stir puree into lentils, along with butter. Season to taste with salt, pepper, and/or additional curry powder, then thin soup with water until desired consistency.
4. Divide amongst soup bowls and serve garnished with green onion and with lemons on the side.
2.

2.Easy Dal
Ingredients
- 3 cups red lentils
- 7.5 cups water
- 1.5 tsp coriander
- 1.5 tsp chili powder
- 1.5 tsp garam masala
- 1.5 tsp cumin
- .75 tsp turmeric
- 4 tsp salt
- 1 whole head of garlic, crushed and chopped
- 4 tbsp butter
- Fresh or frozen cilantro

Steps
- Bring lentils and water to a boil and turn down to medium
- Add spices
- Cover and cook for 1.25 hours or longer, stirring occasionally. Add more water if needed.
- Once the lentils are cooked, start the butter and garlic (tadka)
- in a small sauce pan cook the butter and garlic until the butter is frothy and the garlic is golden brown
- Add the tadka to the dal
- Stir in the cilantro

Overall. We came into an abundance of it today and don't have a problem trying new recipes. We have done lentil soup in the past.

What kind of lentils did you get?

Brown, in a bag like pinto beans.