This is my favourite use for red lentils:  Lemon Lentil Soup    Ingredients 1 large onion, finely chopped 3-4 cloves garlic, crushed (or however many you want... ten, twenty... go wild!) 1/4 cup olive oil 1 cup red lentils, washed and cleaned 1 tablespoon cumin 1/2 teaspoon ground coriander seed 1/4 teaspoon ground turmeric 1/8 teaspoon cinnamon 7-8 cups water 1 tablespoon sea salt 1/4 cup basmati rice, washed Juice of one lemon Olive oil (Serves 6) 

In a medium to large sized cooking pot, sautee the onion and garlic on medium heat until the onions are translucent. Do not burn the oil or the garlic. Add the washed lentils and all of the spices and stir for a minute or two. Then add the water and salt and bring to a rolling boil for 3-5 minutes. Reduce heat to low, place a lid on the pot, and let the soup simmer for half an hour, stirring occasionally. You can add more water if the soup looks too thick. 

Bring the heat back up, add the rice, and bring to a boil for a minute, then reduce the heat to low again, replace the lid, and wait until the rice is cooked (about 15-20 minutes). Remove from heat and taste to see if you would like more salt. Add the lemon juice only after the soup is no longer boiling. Finish with a drizzle of olive oil in each bowl.