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Reply
| | From:  Genie· (Original Message) | Sent: 8/15/2008 3:18 AM |
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| | | From: Genie· | Sent: 8/15/2008 3:19 AM |
Lentils and Eggplant with Brown Rice
3 TBS sherry (or water or stock)
1 medium onion, chopped
1 clove garlic, chopped
1 cup chopped up mushrooms (make 1/4"-1/2" pieces) -- optional
1 medium carrot, chopped
1 small (~1 lb) eggplant, peeled and cubed
1 cup lentils
1 cup texmati brown rice (or shortgrain)
1 8 or 10 oz can tomato sauce
2 cups vegie stock
2 c water
1 tsp dried basil
1 tsp dried oregano
chopped parsley to taste - 2 tsp at least; I like about 1/3 cup.
Rice Cooker:
Put the onion into the rice cooker with the sherry or stock, and
turn on the machine. Let the onion saute, as you chop and add the garlic,
mushrooms, carrot, and eggplant. Give the pot a quick stir as you add each
vegie. Add water if the vegetables start to stick, Let the eggplant cook
about a minute or so, then add the lentils, rice, liquids, basil, and
oregano. Cover, let it cook, and allow to stand about 10 minutes when the
cooker shuts off. Stir in the parsley and serve.
Slow Cooker:
Saute the vegies lightly, then add everything but parsley to the crockpot.
Cook on low if you want to ignore it all day, or 3-4 hours on high. Add
parsley and serve.
Stovetop:
Saute the vegies, add everything but the parsley, cover and bring to a
boil. Reduce heat and simmer about 40-45 minutes, or until liquid is
absorbed. Stir in parsley.
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Reply
| | | From: Genie· | Sent: 8/15/2008 3:21 AM |
Curried Lentils & Brown Rice
2 Fresh tomatoes
1/2 cup tomato paste
2 scallions
1/2 cup sliced mushrooms
1 granny smith apple
2 garlic cloves
1 tbsp. curry
black pepper to taste
1 cup red lentils
2 cups cooked brown pepper
Chop veggies and apple into bite-sized pieces. Saute garlic and scallions in
lemon juice, tamari, and water.
Add curry, saute just enough to blend flavors. Add the rest of the
ingredients, heat thoroughly.
Spoon the sauce over a healthy portion of lentils and rice.
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Reply
| | | From: Genie· | Sent: 8/15/2008 3:23 AM |
Barbecue Lentils Recipe
Try using lentils1 as your barbecue beans. You will find standard baked beans ingredients including molasses, brown sugar, ketchup, mustard5, Worcestershire sauce, tomato sauce, and onions. This is simple and easy to make from scratch.
Prep Time: 15 minutes
Cook Time: 1 hour, 15 minutes
Ingredients:
2-1/3 cups lentils, rinsed
5 cups water
1/2 cup molasses
2 Tablespoons brown sugar
1 Tablespoon vinegar
1/2 cup ketchup
1 teaspoon dry mustard
1 teaspoon Worcestershire sauce (may use vegetarian variety)
16 ounces tomato sauce
2 Tablespoons minced onions
1/4 teaspoon liquid smoke, optional
Preparation:
Add lentils to water, bring to a boil and simmer for 30 minutes or until tender but whole.
Add molasses, brown sugar, vinegar, ketchup, mustard, Worcestershire sauce, tomato sauce, onions, and liquid smoke to the cooked lentils, stirring to combine.
Bake at 350 degrees F for 45 minutes.
Yield: 8 servings
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Reply
| | | From: Genie· | Sent: 8/15/2008 3:29 AM |
| Honey Baked Lentils
1 cup lentils
2 cups water
2 tbsp honey (or maple syrup, agave nectar, etc)
2 tbsp soy sauce
2 tbsp olive oil
1/2 tsp ginger root, grated
1 clove garlic, minced
1 small onion, chopped
salt & pepper cayenne (optional)
Combine all ingredients in a covered dish. Bake in a covered dish at 350 until tender (about an hour and a half).
Alternatively, you can cook this on the stovetop for about 40 minutes in a saucepan (until the lentils are tender). Makes 4 Servings
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Reply
| | | From: Genie· | Sent: 8/15/2008 3:29 AM |
| Lentils & Rice with Fried Onions
2 tablespoons olive oil
1 large white onion, sliced into rings
1 1/3 cups uncooked green lentils
3/4 cup uncooked long-grain white rice
salt and pepper to taste
1/4 cup plain yogurt (optional)
1. Heat the olive oil in a large skillet over medium heat. Stir in the onions, and cook about 10 minutes, until browned. Remove from heat, and set aside.
2. Place lentils in a medium saucepan with enough lightly salted water to cover. Bring to a boil, reduce heat, and simmer about 15 minutes.
3. Stir rice and enough water to cover into the saucepan with the lentils. Season with salt and pepper. Cover saucepan, and continue to simmer 15 to 20 minutes, until rice and lentils are tender.
4.Mix half the onions into the lentil mixture. Top with sour cream and remaining onions to serve.
Makes 4 Servings | |
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Reply
| | | From: Genie· | Sent: 8/15/2008 3:30 AM |
| Parmesan Lentils & Rice
1 cup uncooked brown lentils
1/2 cup uncooked long grain bown rice
1/8 cup butter
1 cup onion finely chopped
1/2 cup celery finley chopped
1/2 cup green pepper finely chopped
1 cup cooked carrots finely chopped
1 cup cooked broccoli finely chopped
1/2 cup parmesan cheese
2 tsp coarse ground black pepper (or more or less to taste) cook lentils in 4 cups of water
cook brown rice in 1 cup water
(both according ot directions)
In large skillet, saute onions, celery and green pepper in the butter until soft. Add cooked carrots and broccoli. Stir in cooked brown rice and cooked lentils., Stir in parmesan cheese and pepper. Keep stirring until cheese melts into the ingredients and is sticky. Serve immediately.
Makes 8 - 1 cup servings.
Great for lunch or dinner or a side dish. Keeps in fridge up to a week. Great reheated.
I don't add salt except in cooking the rice and lentils, but you can add salt to taste.
Cooking time includes rice and lentil cooking
Serves 8 | |
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Reply
| | | From: Genie· | Sent: 8/15/2008 3:30 AM |
| Ranch Style Lentils
2 cups dry lentils
2 tsp. salt
5 cups water
1 lb. extra lean ground beef
1 envelope dry onion soup mix
1 cup ketchup
1 tsp. mustard
1 tsp. vinegar
2 Tablespoons sugar Rinse lentils. In hearty saucepan, bring lentils, salt, and 4 cups water to a boil. Cover and simmer 20 minutes or until tender.
Brown beef in a skillet and drain fat. Stir in remaining ingredients. Gently stir in lentils. Simmer 15 to 20 minutes. Serve over rice.
Serves 6 or More
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Reply
| | | From: Genie· | Sent: 8/20/2008 9:49 PM |
Lentils with Rice 1 Cup Lentils Water 1 tsp. Salt ½ tsp. Black Pepper 1 Cup Long Grain Rice 1 Large Onion ½ Cup Oil Check lentils for any foreign matter. Wash thoroughly. Put in a 2 quart boiler. Bring to a boil. Drain and rinse. Return to a boiler with 1 quart of water. Bring to a boil again. Add salt, pepper and rice. While rice and beans are cooking, brown chopped or thinly sliced onions in oil in skillet. Add oil to rice mixture and use onions to garnish top when served, or stir both onions and oil into rice mixture. | |
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Reply
| | | From: Genie· | Sent: 8/20/2008 9:50 PM |
Lentils with Wine-Glazed Vegetables 3 Cups Water 1 ½ Cups Dried Lentils 1 tsp. Salt, divided 1 Bay Leaf 1 ½ tsp. Olive Oil 2 Cups Onion, chopped 1 ½ Cups Celery, chopped 1 Cup Parsnip, diced 1 Cup Carrot, diced 1 Tbsp. Fresh Tarragon, minced or 1 tsp. Dried 1 Tbsp. Tomato Paste 1 Garlic Clove, minced 2/3 Cup Dry Red Wine 2 tsp. Dijon Mustard 1 Tbsp. Butter ¼ tsp. Black Pepper Combine water, lentils, ½ tsp. salt and bay leaf in medium saucepan; bring to a boil. Reduce heat and simmer 25 minutes. Remove from heat; set aside. Heat olive oil in a medium cast-iron or nonstick skillet over medium-high heat. Add the onion, celery, parsnip, carrot and ½ of the tarragon and sauté 10 minutes or until browned. Stir in ½ tsp. salt, tomato paste and garlic; cook 1 minute. Stir in wine, scraping pan to loosen browned bits. Bring to a boil; cover and reduce heat, and simmer 10 minutes or until vegetables are tender. Stir in mustard. Add lentil mixture, and cook 2 minutes. Remove from heat; discard bay leaf, and stir in butter and the remaining tarragon and pepper. | |
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Reply
| | | From: Genie· | Sent: 8/20/2008 9:52 PM |
Lentil Roast 1 ¼ Cups Red Lentils 2 Cup Vegetable Stock 1 Bay Leaf 1 Tbsp. Butter or Margarine, softened 2 Tbsp. Dried Whole Wheat Breadcrumbs 2 Cup Grated Sharp Cheddar Cheese 1 Leek, finely chopped 2 Cups White Mushrooms, finely chopped 1 ½ Cup Fresh Whole Wheat Breadcrumbs 2 Tbsp. Chopped Parsley 1 Tbsp. Lemon Juice 2 Eggs, lightly beaten Salt and Pepper Sprigs of Fresh Flat-Leaf Parsley, for garnish Put the lentils, stock, and bay leaf in a pan. Bring to a boil, cover, and let simmer gently for 15 to 20 minutes, until all the liquid is absorbed and the lentils have softened. Discard the bay leaf. Line a loaf pan with parchment paper. Grease with butter and sprinkle with dried breadcrumbs. Stir the grated cheese, leek, mushrooms, breadcrumbs, and parsley into lentils. Bind the mixture together with the lemon juice and eggs. Season with salt and pepper. Spoon into the prepared loaf pan and smooth the top. Bake in a preheated 375 degree oven for about 1 hour, until golden. Loosen the loaf with a spatula and turn out onto a warmed serving plate. Garnish with parsley and serve sliced. | |
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