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Cook a whole bag (1 pound) of lentils at once and save half for another meal, or use vacuum-packed precooked lentils if available. Here are some ideas to get you started.

Lentils and Peas vinaigrette

Whisk ¼ cup each extra-virgin olive oil and sherry vinegar with ½ teaspoon salt and a grinding of black pepper. Toss the vinaigrette with 2 to 3 cups cooked lentils, 1 cup thawed frozen baby peas, ½ cup chopped red onion and 2 tablespoons chopped fresh mint. Serve with hard-cooked eggs (see [>]).

Tamari Lentils with Spinach

Stir 2 to 3 packed cups rinsed and drained baby spinach into 3 cups hot cooked lentils. Season with 1 to 2 tablespoons tamari or soy sauce. Garnish with Tamari Walnuts ([>]). Serve warm.

Lentils with Mushrooms and Gremolata

Cook 8 ounces (about 3 cups) chopped mushrooms (any kind) in ¼ cup extra-virgin olive oil over medium heat until golden. Add 1 grated garlic clove. Stir into 2 to 3 cups hot cooked lentils. Finely chop ¼ cup fresh Italian parsley, 1 strip (½ by 2 inches) orange zest and 1 garlic clove together and add.

Curried Lentils

Cook ½ cup chopped onion in 2 tablespoons extra-virgin olive oil over medium heat until golden. Add 2 teaspoons grated peeled fresh ginger, 2 to 3 teaspoons Madras curry powder and 1 grated garlic clove and cook for 1 minute Stir in 3 cups hot cooked lentils and cook for 3 minutes, until warmed. Serve with plain low-fat yogurt and chopped fresh cilantro on top.

GARLICKY TOASTED BUCKWHEAT WITH GREEN BEANS, DILL AND WALNUTS Vegan

Because of its distinctive taste, kasha, or toasted buckwheat, calls out for big-flavored ingredients like olive oil, garlic and fresh dill. The green beans in this dish give it a fresh look and taste.

Cook Time: 20 minutes

Serves: 4 to 6

6 ounces green beans, cut into 1-inch pieces (about 1½ cups)

1 teaspoon coarse salt

1 tablespoon plus ¼ cup extra-virgin olive oil

1 cup kasha (toasted buckwheat) or untoasted buckwheat (see [>])

2 garlic cloves, grated

Pinch of crushed red pepper

½ cup walnut pieces

¼ cup oil-packed sun-dried tomatoes, drained, blotted dry and slivered (about 8)

¼ cup chopped fresh dill

Bring 3 cups water to a boil in a large skillet. Add the green beans and salt and cook, uncovered, over medium heat until crisp-tender, about 5 minutes.

Meanwhile, heat 1 tablespoon of the oil in a small skillet. Add the buckwheat and cook, stirring, over medium-low heat until coated with oil and warmed, 2 to 3 minutes. Add the sautéed buckwheat to the pan with the beans and stir once. (Overstirring will turn the buckwheat mushy.) Cover and cook over low heat until the water is absorbed, about 10 minutes. Do not stir.

Meanwhile, combine the remaining ¼ cup oil, the garlic and crushed red pepper in the small skillet and cook, stirring, over low heat until the garlic begins to sizzle, 1 to 2 minutes. Add the walnuts and sun-dried tomatoes and cook until the walnuts are lightly toasted, about 2 minutes. Remove from the heat.

Drizzle the walnut mixture over the cooked buckwheat. Sprinkle with the dill and fluff gently with a fork; do not stir. Serve.

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Make a Meal

Serve with Roasted Cauliflower, Red Bell Pepper and Red Onion with Rosemary and Garlic ([>]).

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TOASTED BULGUR PILAF WITH CUMIN, DRIED FRUIT AND CRISPY SHALLOTS Vegan

Toasted Bulgur Pilaf with Cumin, Dried Fruit and Crispy Shallots ([>]) and Carrots with Moroccan Spices and Lemon ([>])

Toasting the bulgur first in olive oil intensifies its addictive, nutty taste. The toasted flavor pairs well with the concentrated sweetness of the dried fruit.

Cook Time: 25 minutes

Serves: 4 to 6

1 tablespoon plus ¼ cup extra-virgin olive oil

1½ cups medium- or coarse-grain bulgur (see [>])

2 teaspoons ground cumin

½ cup chopped or snipped (¼ inch) dried figs or apricots

1 teaspoon coarse salt

1 cup thin-sliced shallots or small onions

2 tablespoons chopped fresh dill

2 tablespoons chopped fresh mint

2 tablespoons fresh lemon juice

Heat 1 tablespoon of the oil in a large skillet. Add the bulgur and cook,