Guest guest Posted April 22, 1999 Report Share Posted April 22, 1999 * Exported from MasterCook * Lentil Salad With Balsamic Vinaigrette Recipe By : Bon Appetit, March, 1999 Serving Size : 4 Preparation Time :0:00 Categories : " Post " Beans Salads Vegan Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 slice red onion -- (1 " thick) 1 cup chopped red onion 3 fresh parsley sprigs 1/2 cup chopped fresh parsley 2 cloves garlic -- minced 1 cup dried brown lentils 2 tablespoons olive oil 3 tablespoons balsamic vinegar 2 teaspoons Dijon mustard 8 radicchio leaves Bring medium saucepan of water to boil. Add onion slice, 3 parsley sprigs and 1 minced garlic clove and bring to boil. Stir in lentils. Reduce heat and simmer uncovered until lentils are just tender, about 20 minutes. Drain. Discard onion and parsley. Stir oil, vinegar, mustard and remaining garlic in small saucepan over low heat until just warm (do not boil). Place warm lentils in bowl. Add chopped onion, chopped parsley and warm vinaigrette; toss to coat. Season with salt and pepper. Spoon salad into radicchio leaves; place 2 leaves on each of 4 plates. Serve warm or at room temperature. Serves 4. Per serving: calories, 239; total fat, 8 g; saturated fat, 1 g; cholesterol, 0 MC_Busted by Karen C. Greenlee - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Lentil Soup With Roasted Vegetables Recipe By : Bon Appetit, March, 1999 Serving Size : 6 Preparation Time :0:00 Categories : " Post " Beans Vegan Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 eggplant (1 to 1/4 lbs), unpeeled -- quartered lengthwise 4 large plum tomatoes -- quartered lengthwise 1 large onion -- cut into 8 wedges 1/2 large green bell pepper -- quartered, seeded 4 large garlic cloves -- peeled 2 tablespoons olive oil 5 cups water -- (or more) 1 1/4 cups dried brown lentils 4 teaspoons ground cumin 1/2 cup plain nonfat yogurt -- (optional) Preheat oven to 450øF. Arrange first 5 ingredients on large nonstick baking sheet. Drizzle with oil. Roast vegetables 20 minutes. Turn vegetables over and roast until tender and brown around edges, stirring occasionally, about 20 minutes longer . Cool slightly (do not clean baking sheet). Scoop eggplant pulp from peel into processor; discard peel. Add onion and garlic to processor; pur‚e until smooth. Transfer eggplant mixture to large saucepan. Coarsely chop tomatoes and bell pepper; combine in small bowl. Add 1 cup water to baking sheet; stir to scrape up any browned bits. Add to saucepan with eggplant mixture. Add 4 cups water, lentils and cumin and bring to boil. Reduce heat, cover and simmer until lentils are almost tender, about 30 minutes. Mix in all but 1/4 cup tomato and bell pepper mixture. Simmer uncovered until lentils are very tender, thinning with more water if soup is too thick, about 10 minutes longer. Season with salt and pepper. Ladle soup into bowls. Drizzle large spoonful of yogurt over each. Top with remaining 1/4 cup tomato and bell pepper mixture and serve. Per serving: calories, 234; total fat, 6 g; saturated fat, 1 g; cholesterol, 0 MC_Busted by Karen C. Greenlee - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Red Lentil Dal Recipe By : Bon Appetit, March, 1999 Serving Size : 4 Preparation Time :0:00 Categories : " Post " Beans Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon vegetable oil 2 cups chopped onions 3 garlic cloves -- minced 3 cups water 1 cup dried red lentils* 3/4 teaspoon turmeric 3/4 teaspoon ground cumin 1/2 teaspoon ground ginger 1 cup basmati rice -- * cooked according -- to package -- directions 2 plum tomatoes -- seeded, chopped 1/4 cup chopped fresh cilantro 1 jalapeño chili -- seeded, chopped Heat oil in medium skillet over medium heat. Add 1 cup onion and 1 minced garlic clove and saut‚ until tender and golden brown, about 10 minutes. Set aside. Combine 3 cups water, lentils, remaining 1 cup onion, 2 minced garlic cloves, turmeric, cumin and ginger in heavy medium saucepan. Bring to boil. Reduce heat, cover and simmer until lentils are tender, about 15 minutes. Transfer half of lentil mixture to processor; puree until smooth. Return puree to same saucepan. Mix in saut‚ed onion mixture. Simmer 5 minutes to blend flavors. Season to taste with salt and pepper. Spoon rice into bowls. Spoon dal over. Top with tomatoes, cilantro and chili. Per serving: calories, 410; total fat, 5 g; saturated fat, 1 g; cholesterol, 0. Bon App‚tit March 1999 Cooking For Health MC_Busted by Karen C. Greenlee - - - - - - - - - - - - - - - - - - Serving Ideas : Basmati rice & Indian bread * Exported from MasterCook * Lentil Loaf Recipe By : Karen C. Greenlee Serving Size : 6 Preparation Time :0:00 Categories : Beans Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups cooked lentils 6 slices bread, torn into small pieces 2 eggs (or substitute) 1 cup vegetable broth 2 tablespoons tomato paste 1/2 teaspoon dried basil 1/4 teaspoon garlic powder 1/2 teaspoon black pepper 1 teaspoon dried parsley 1 tablespoon olive oil 1/2 package dry Knorr Spring Vegetable soup mix 1/3 cup dry bread crumbs vegetarian gravy Put all the ingredients, except dry bread crumbs, into a large bowl and mix well. Pour into a greased loaf pan and bake at 400 for 40 minutes. After baking, sprinkle top with dry bread crumbs and continue baking another 10 minutes. Let sit for 10 minutes or so before serving. Top each serving with vegetarian gravy. - - - - - - - - - - - - - - - - - - Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.