This is one of my favorite bean and lentil recipesbecause it cooks up quickly and is so versatile. Just make a big pot of it on Monday and store it in your fridge for use throughout the week. Thin it out with some chicken broth for a quick and filling lentil soup. You can also use it as a meat substitute in almost any recipe that calls for ground beef. I’ve made spaghetti sauce with it, used it as a taco filling and even make vegetarian Sloppy Joes that were a big hit with my kids.