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Post by braided-rug on Feb 22, 2006 8:59:05 GMT 10
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Post by braided-rug on Feb 22, 2006 9:12:19 GMT 10
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Michelle
Regular Contributor
Posts: 1,181
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Post by Michelle on Feb 22, 2006 9:15:12 GMT 10
Wow now that's a lot of lentil recipes LOL
I actually have a WW (Weight Watchers) recipe for brownies that uses lentils. I've never tried it, but I've heard from others that it's really good.
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Post by braided-rug on Feb 22, 2006 9:16:18 GMT 10
"Title: Lentils with Garlic & Rosemary Categories: Yield: 11 Servings 5 c Water 3 c Chopped onions 2 c Diced cooked ham 1 c Diced carrot 1 ts Dried rosemary; crushed 3/4 ts Rubbed sage 1/4 ts Pepper 1 lb Dried lentils 1 pt Beef Broth 2 Cloves Garlic; chopped 1 Bay leaf Chopped fresh parsley; .. optional Combine all ingredients except fresh parsley in slow cooker. Cover and cook on high for 3 hours or until lentils are tender. Discard bay leaf. Garnish with parsley, if desired. Makes 11 1 cup servings." From: www.hugs.org/beandex.shtmlwww.earth.li/~kake/cookery/green_lentils.htmlI make Greek lentil soup too, my favorite but mine has dill.
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Post by braided-rug on Feb 22, 2006 9:26:10 GMT 10
This recipe is similar to a basic lentil soup recipe: www.vegsoc.org.au/recipe_details.asp?RecipeID=22Lentil Cottage or Shepherd's Pie www.vegsoc.org.au/recipe_details.asp?RecipeID=71Pork hock and lentil soup was the first recipe we did, over and over lol. It was different to this though. www.abc.net.au/perth/stories/s1387112.htm"Pumpkin and Red Split Lentil Soup Ingredients: 2 cups red split lentils, ½ Jap pumpkin, 1 teaspoon macrobiotic sea salt, shake of Tabasco sauce, teaspoon of coriander seeds, fennel seeds and cumin seeds, 1 tin coconut milk. Boil lentils until soft, approx 20 minutes. Dice and steam pumpkin in a separate pot. In another pot sauté spices, salt and Tabasco in ghee or olive oil for 15 minutes. Add to this pot the pumpkin and the lentils and coconut milk. If a smooth soup is desired blend half in a blender. You may also need to add some water to thin out a little. Serve with parsley on top and fresh garlic bread on the side, perfect for a cold winter night." From: santostrading.com.au/p10recipies.htmlI must try that one. principiagastronomica.com/post/2great blog lovely pictures. www.gourmetcookies.iinet.net.au/recipes.html
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Post by braided-rug on Feb 22, 2006 10:04:49 GMT 10
I haven't heard of that one Michelle. I have heard you can make aduki beans into nice desserts. It seems strange doesn't it?
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Post by braided-rug on Feb 22, 2006 10:31:25 GMT 10
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Post by braided-rug on Feb 22, 2006 17:32:28 GMT 10
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Post by daddys3chicks on Feb 23, 2006 0:22:33 GMT 10
Yum! Thanks!!!!!
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Post by braided-rug on Feb 25, 2006 18:10:43 GMT 10
"Carole's Pasta and Lentil Soup Serves four Ingredients 1 medium bulb of garlic 70g 2 tablespoons of olive oil 3 medium carrots, chopped 360g 1 stick celery, chopped 1 large onion, chopped 200g 4 bacon rashers, chopped 1 cup lentils 200g 2 cups vegetable stock 500ml 1 litre boiling water 4 cups 1 cup small macaroni pasta 140g 1/2 cup cream 125ml Method 1. Place unpeeled garlic bulb on oven tray, bake in moderate oven for 40 minutes; cool. Cut in half, squeeze garlic into bowl. 2. Heat oil in pan, add carrots, celery, onion and bacon and cook, stirring until onion is soft and bacon cooked. Stir in lentils. 3. Add garlic, stock and water, simmer covered, about 15 minutes or until lentils are tender. Blend or process mixture until smooth. Strain through fine sieve. Return soup to pan, bring to boil, add pasta, simmer, uncovered, until pasta is just tender. Stir in cream." From: www.topspotmedia.com.au/factfiles/recipe/recipes.html#
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Post by braided-rug on Feb 26, 2006 21:55:45 GMT 10
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