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Here are a few recipes to help you get started. Look through your recipe books for more ideas.

Contents

LENTIL SOUP
lentil CURRY
lentil & TOMATO SOUP
sauces
corned BEEF & BAKED BEENS
WILD RHUBARB 

lentil SOUP
Oil) onion, carrot, garlic, celery, cabbage, tomatoes (or whatever fresh or dried vegetables you have), cleaned and washed lentils, water, stock cubes, salt and pepper. Soften the onion in the heated oil and throw in everything else in whatever proportion tastes good. Cook until ready.

lentil CURRY
Everything in the above recipe, plus curry powder, but less water. Fry up the onion, garlic and 
curry powder, then add the rest and cook.

lentil AND TOMATO SOUP
Oil, onion, eight ounces (230 grams) tomatoes and one cup (250 millilitres) tomato juice (oruse tomato paste), four ounces (115 grams) lentils, bouillon cube, thyme, Marmite, salt and pepper. Fry chopped onion in oil, add tomato and all of the rest, cover and simmer.

sauces
Add about half of the recommended water to a packet of dried cream soup (leek, asparagus, mushroom, etc). You can change the flavour by adding cheese, herbs, spices or dried vegetables. Serve on rice or mashed potatoes.

corned BEEF AND BAKED BEANS
Oil, onion, garlic, curry powder and/or garam masala, corned beef, baked beans, dried vegetables and water. Fry up the first 4/5 of the ingredients, then add the rest and cook. Serve with mashed potatoes, rice, spaghetti, noodles or chapattis.

Wild rhubarb  
grows around 4,000 metres and makes a good dessert with custard, but you need to add plenty of sugar. Beware of its purgative effect.