Lentil Recipes for Marsha #1 of 2

[Guest guest]

Marsha: I'm glad you enjoyed the Lentil Cheese Loaf recipe. I really enjoy

lentil dishes too. I never could get my father to like them though. Here are a

few more recipes for you:

 

Lentil Burgers

Lentil Loaf

Lentil Minestrone

 

 

* Exported from MasterCook *

 

Lentil Burgers

 

Recipe By :

Serving Size : 8 Preparation Time :0:00

Categories : Beans & Legumes Sandwiches

 

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 cup dried lentils

2 1/2 cups water

1/4 cup ketchup

1/4 teaspoon garlic powder

1 small onion -- chopped

1 cup quick-cooking oats -- uncooked

1/4 cup Egg Beaters® 99% egg substitute

1/2 teaspoon salt

1 tablespoon whole wheat flour

2 tablespoons vegetable oil

8 hamburger buns

toppings of your choice

 

Combine dried lentils and water in a saucepan; bring to a boil over med-hi

heat. Cover, reduce heat, and simmer 30 mins. Cook, uncovered, 10-15 more

mins. until water is absorbed and lentils are tender. Drain, if necessary.

Stir in ketchup, garlic powder, and next 4 ingredients. Shape into 8

patties, sprinkle with flour, and refrigerate 1 hour.

Pour 1 tbsp. of oil in skillet and fry 4 patties over med-hi heat 1-2 mins.

on each side until golden. Drain on paper towels. Repeat prodedure for next 2

patties.

Serve on hamburger buns with your choice of toppings. Good with A-1 Sauce.

 

 

 

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Per serving: 293 Calories (kcal); 7g Total Fat; (19% calories from fat); 13g

Protein; 46g Carbohydrate; 0mg Cholesterol; 479mg Sodium

Food Exchanges: 3 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0

Other Carbohydrates

 

NOTES : Cooked lentil patties may be frozen in an airtight container. Bake

thawed patties at 350 for 12-15 mins. or until thoroughly heated.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0

 

 

* Exported from MasterCook *

 

Lentil Loaf

 

Recipe By :Karen C. Greenlee

Serving Size : 6 Preparation Time :0:00

Categories : Beans & Legumes

 

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.

 

 

 

 

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Per serving: 153 Calories (kcal); 4g Total Fat; (20% calories from fat); 8g

Protein; 23g Carbohydrate; trace Cholesterol; 368mg Sodium

Food Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1/2

Fat; 0 Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0

 

 

* Exported from MasterCook *

 

Lentil Minestrone

 

Recipe By :Adapted from Vegetarian Cooking for Everyone

Serving Size : 6 Preparation Time :0:00

Categories : Vegetarian Cooking For Everyon

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 tablespoons olive oil

2 cups onion -- finely chopped

2 tablespoons tomato paste

1/4 cup fresh parsley -- chopped

4 cloves garlic -- minced

3 carrots -- diced

1 cup celery -- chopped

salt & freshly ground pepper to taste

1 cup lentils -- sorted & rinsed

Aromatics: 2 bay leaves, 8 parsley

branches, & 6 thyme sprigs

10 cups water or vegetable stock*

mushroom soy sauce to taste

1/2 10 oz. bag spinach (washed & trimmed)

2 cups cooked shell pasta (4 oz. dry)

thin shavings of Parmesan cheese or

Parmesan-Reggiano (optional)

 

Heat oil in a wide soup pot with onion. Saute over high heat, stirring

frequently, until lightly browned, about 10 minutes. Add tomato paste, parsley,

garlic, and vegetables, and cook 3 minutes more. Add lentils, aromatics, and

water and bring to a boil. Lower heat and simmer, partially covered, for 30

minutes. Add 2 teaspoons of salt and season with pepper and additional salt, if

desired, to taste. Add mushroom soy sauce to taste, starting with 1 tablespoon.

Remove the aromatics.

 

Boil the greens in salted water until they are tender and bright green,

then chop them coarsely. Just before serving, add the greens and the cooked

pasta to the soup and heat through. Serve with extra virgin olive oil drizzled

into each bowl, a generous grind of pepper, and the Parmesan, if desired.

 

OPTIONAL PREPARATION METHOD: I added the greens and pasta to the soup and

cooked for 10-12 additional minutes.

 

 

 

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Per serving: 195 Calories (kcal); 5g Total Fat; (22% calories from fat); 11g

Protein; 29g Carbohydrate; 0mg Cholesterol; 80mg Sodium

Food Exchanges: 1 Grain(Starch); 1 Lean Meat; 2 Vegetable; 0 Fruit; 1 Fat; 0

Other Carbohydrates

 

NOTES : * I used water with Knorr Concentrated Vegetable Broth.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0