If you asked me where this recipe came from, I really couldn't tell you. It starts with a traditional French mirepoix base of onions, carrots, and celery cooked down in extra virgin olive oil, but then gets a bare hint of flavors with a curry bent—ginger, garlic, hot chili, a touch of coriander and cumin and a jar of coconut milk. Brown lentils form the base, and it's important to cook them until they're soft—I mean really soft. Soft enough that they melt into the soup on their own. More

Last week on our Weekend Cook and Tell challenge we asked all of you to consider the humble lentil, that lowly wallflower of the legume world. Instead of relegating it to the unglamorous world of vegetarian bulker-upper, we were looking for recipes that glorified this plain pulse, ones that transformed the little lentil into something truly thrilling. Here's a look at your recipes. More