I bet you used more than 1 tsp of capers with a pound of lentils. 
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@GretchenS
I did, lol. I use recipes as inspiration. I’ve been saving paper not printing them out, so I glance at my smartphone for the ingredients, put the phone down, wash my hands ( 
) then go from there.
I didn’t weigh my lentils- I am guessing I cooked around 2 cups of dried lentils (what was left in the bag) , and used closer to a tbsp of capers. I was trying to finish what was left in the jar.
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I made this lentil dish tonight, to go with confit duck , they went well together.
https://ottolenghi.co.uk/recipes/celeriac-and-lentils-with-hazelnuts-and-mint
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That dish looks really tasty. Thanks for the link.
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We are so on the same page with the recipes. I look at them for basic concepts and inspiration and then wing it from there
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My lucky Hungarian New Year’s lentils
I cobbled together a few recipes. Mine had 1 cup lentils, 2 tbsp duck fat to sauté the veg, 2 stalks celery, 1 clove garlic, half an onion , 1 tsp sweet paprika, half a cup pinot grigio, 2 cups diced canned tomatoes, half tsp dried marjoram, 3 bay leaves, 2 tsp vinegar, a tsp or 2 of sugar and a few grinds of black pepper.
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Oh yeah, that sounds terrific. Thanks for sharing the recipe.
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Red lentils are delicious. Just made soup from a bag.
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Indeed they are. I mainly use them for daal. I also use them to thicken a sauce if making a curry.
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Yes they are. And being split cook quickly and will thicken a soup nicely
Thanks for the recipe. I have everything apart from the farro. I 'm assuming freekeh would work instead?
Sure, freekeh would work. Or barley. Or leave the farro/freekeh/barley out
Right up my lentil loving 
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I’m a fan as well. Black, brown , red…they are all good
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You can mash some cooked lentils and add them to ground beef for burgers and/or meatloaf. Although you are subbing some fiber and vegetable protein for meat, the beefy flavor remains strong.
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Something I’ve enjoyed recently is using pre-cooked split red lentils to thicken (and add flavor + nutrients to) japanese style curries and noodle soups – great way to get a rich mouth feel without having to use high-gelatin liquids (which I love but am not always in the mood for).
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