Split red lentils are among the quickest-cooking legumes, making them a good choice for weeknight meals. And while there are plenty of wonderful red lentil soups, there are also lots of other appealing ways to use red lentils, from Indian dal and Ethiopian mesir wat to salads and vegetarian pâtés.

Photo of Red Lentil Pâté by Chris Rochelle / CHOW.com

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