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Fakes, the Greek lentil soup that's the gentlest way back to solid food. Brown lentils simmered soft with tomato, oregano and bay, then lifted at the end with a slug of red wine vinegar and good olive oil.

A fragrant tomato, lentil and chickpea soup thick with herbs and finished with lemon. Traditionally eaten to break the fast during Ramadan, and restorative at any time.

A thick, gently spiced lentil stew softened with squash-sweet carrot and finished with a hard squeeze of lime. Everyday Peruvian home cooking: cheap, filling and quietly excellent.

The Ethiopian red lentil stew. Almost nothing in it, and yet the berbere and a genuinely long onion cook do all the heavy lifting.

Lentils and rice cooked together under a heap of deeply caramelized onions, warmed with cumin, coriander and a whisper of cinnamon. The most filling plate in the set: the lentils make it stick with you far longer than rice alone.