The LDSCN Weekly Recipe Archive Four Lentil Recipes

Lentils are an Old World annual (Lens culinaris) of the PULSE family. Its pods contain two dark seeds-lentils-unusually high in PROTEIN content; the seeds are ground into meal or used in soups. One of the first food plants cultivated in Europe, lentils are increasingly grown for food in the U.S.

rec.food.recipes archive © 1993-2000 Stephanie da Silva
Web newsgroups: rec.food.recipes
Subject: Lentils and Rice
Lentils and Rice

	3 1/2 cups chicken broth
	3/4 cup dry lentils
	3/4 cup chopped onion
	1/2 cup uncooked brown rice
	1/2 teaspoon crushed dried basil
	1/4 teaspoon dried oregano
	1/4 teaspoon dried thyme
	1/4 teaspoon marjoram
	1/8 treaspoon garlic powder
	1/4 teaspoon salt
	1/4 teaspoon pepper
	4 oz Swiss cheese, shredded and divided in half

Combine all ingredients except 1/2 of the Swiss cheese. Mix well and turn into an ungreased 2-qt casserole. Bake, covered at 350 degrees for 1 1/2 to 2 hours, stirring twice. Uncover; sprinkle remaining cheese on top and bake an additional 2 to 3 minutes or until cheese melts. Serves 4

Jean-Marie Ostiguy
ostiguy@wilmington.net
Newsgroups: rec.food.recipes
Baked Lentils with Cheese

	1 pkg. (12 oz.) lentils, rinsed
	2 cups water
	1 bay leaf
	2 teaspoons salt
	1/4 teaspoon each Pepper, Marjoram, Sage, and Thyme leaves
	2 large onions, chopped
	2 cloves garlic minced
	1 can (about 1 lb.) tomatoes
	2 large carrots, cut in 1/8-inch-thick slices
	1 stalk celery, thinly sliced
	1 green pepper, seeded and chopped
	2 tablespoons chopped parsley
	1 1/2 cups (6 oz.) shredded sharp cheddar cheese

Place lentils in a shallow 3-quart casserole or 9 by 13-inch baking dish along with the water, bay leaf, salt, pepper, marjoram, sage, thyme, onions, garlic, and tomatoes and their liquid. Bake, covered, in a 375 Degree oven for 30 minutes. Remove from oven and stir in carrots and celery. Cover and bake for about 40 minutes more or until vegetables are tender. Remove from oven and stir in green pepper and parsley. Sprinkle cheese on top. Return to oven and bake, uncovered, for 5 more minutes or until cheese is melted. Makes 6 servings. Enjoy!

Newsgroups: rec.food.recipes
Lentil Soup

	4 cups lentils
	4 slices bacon
	polish sausage
	1 large onion, chopped
	1 bag carrots, chopped
	2 bouillon cubes
	1/2 cup vinegar

Saute onion and chopped bacon in oil. I like to do this in a pressure cooker, you will know the reason in a moment. Add chopped sausage, lentils, bouillon cubes, and about six cups of water. Heat mixture thoroughly, stirring occasionally, adding water as the lentils soak it up so that you have a stew consistency. Add 1/4 cup of the vinegar and cook for about 1 hour. Add the carrots after 1 hr of cooking.

This is where the pressure cooker comes in. If you don't have one, you'll have to continue cooking until the lentils are soft, about 2 1/2 hrs. If you do have a pressure cooker, after the 1 hr regular cooking, pressure cook the mixture for about 15 min. Season to taste with salt, pepper and the rest of the vinegar.

Spicy Lentil Soup

A simple soup with lentils, tomatoes, and hot pepper. This is a spicy vegetarian lentil soup. It makes a very good main course or side dish. You don't have to soak the lentils ahead of time!

INGREDIENTS (Serves 4)

	1 lb washed lentils
	8 cups water
	1 celery stalk, chopped
	1 onion, chopped
	1 carrot, sliced
	2-4 garlic cloves, diced
	2 cups diced tomatoes
	2 tsp cayenne
	2 tsp chili powder
	1 tsp cumin
	salt (to taste)

PROCEDURE
Put all the ingredients in a pot. Bring to a boil. Reduce heat and cover. Cook for about 45 minutes or until beans are tender. Sir occasion- ally; you will also need to add water during this 45 minutes.

NOTES
The spicing can be varied to taste.

RATING
Difficulty: easy. Time: 15 minutes dicing, 2 hours cooking. Precision: no need to measure.

CONTRIBUTOR

Charles S. Geiger, Esq.
The University of Texas at Austin, Texas
cgeiger@ngp.UTEXAS.EDU

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