Lentil Recipes for Marsha #2 of 2

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Lentil Shepherd's Pie

Light Pasta Pomodoro with Lentils

Tamale Lentil Casserole

 

 

* Exported from MasterCook *

 

Lentil Shepherd's Pie

 

Recipe By :

Serving Size : 6 Preparation Time :0:00

Categories : Beans & Legumes Vegan

 

 

Amount Measure Ingredient -- Preparation Method

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

2 tablespoons vegetable oil

3/4 cup onion -- chopped

2 cloves garlic -- minced

2 tablespoons flour

1 1/3 cups vegetable broth

1/4 tablespoon dried thyme

salt & pepper to taste

2 cups lentils -- cooked

1 10 oz. pkg frozen mixed vegetables

(or 1 can of Veg-All, drained)

2 cups mashed potatoes (homemade or instant)

 

Preheat oven o 375 degrees. Grease a round casserole dish.

In a saucepan, heat oil over med-high heat. Add onion & garlic; cook,

stirring, until softened, about 2 minutes. Stir in the flour until absorbed.

Add the broth, thyme, salt, and pepper. Cook, stirring, until mixture comes to

a boil. Stir in the cooked lentils and mixed vegetables and spoon into

casserole dish.

Top with mashed potatoes, spreading evenly over top, leaving an air-hole in

the middle. Alternatively, place potatoes in a large pastry bag fitted with a

large star tip. Pipe the potatoes around the edge of the casserole dish.

Bake 40 minutes or until potatoes brown on top.

 

 

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Per serving: 331 Calories (kcal); 6g Total Fat; (16% calories from fat); 21g

Protein; 51g Carbohydrate; 1mg Cholesterol; 383mg Sodium

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

Other Carbohydrates

 

NOTES : Recipe is vegan if mashed potatoes are made vegan.

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

 

 

* Exported from MasterCook *

 

Light Pasta Pomodoro with Lentils

 

Recipe By :

Serving Size : 6 Preparation Time :0:00

Categories : Main Dishes Pasta

Ragú

 

Amount Measure Ingredient -- Preparation Method

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

1 cup water

1 14 1/2-ounce can vegetable broth

1/2 cup dried lentils

1 27 1/2-ounce jar Ragú Light Pasta Sauce — Chunky Mushroom

1 tablespoon red wine vinegar

3 cups penne rigate or mostaccioli (8 oz.) -- uncooked

1 cup shredded part-skim Mozzarella cheese (4

oz.)

OR

1 cup smoked Mozzarella cheese (4 oz.)

 

In small saucepan, stir together water and broth; heat to boiling. Add lentils;

reduce heat. Simmer 35 minutes, covered, or until lentils are tender; drain.

In medium saucepan, stir together pasta sauce, vinegar and drained lentils; heat

to boiling. Reduce heat; cook 5 minutes.

Heat oven to 375 degrees F. Meanwhile, cook pasta according to package

directions; drain.

Stir together pasta and about 2 1/2 cups sauce; spread into 11 × 7-inch baking

dish. Spoon remaining sauce over top, covering pasta completely; sprinkle with

Mozzarella cheese.

Bake 10 minutes or until cheese melts.

 

Source:

" Ragú "

S(Internet address):

" http://www.eat.com/index.html "

T(Baking Time):

" 0:10 "

 

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Per serving: 271 Calories (kcal); 5g Total Fat; (14% calories from fat); 18g

Protein; 43g Carbohydrate; 10mg Cholesterol; 517mg Sodium

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

Fat; 0 Other Carbohydrates

 

 

Nutr. Assoc. : 0 20113 0 1508 0 312 27033 0 2130706543

 

 

* Exported from MasterCook *

 

Tamale Lentil Casserole

 

Recipe By :

Serving Size : 6 Preparation Time :0:00

Categories : Casseroles Main and Side Dishes

Vegetarian

 

Amount Measure Ingredient -- Preparation Method

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

1 tablespoon vegetable oil

1 large onion -- chopped (1 cup)

1 medium green bell pepper -- chopped (1 cup)

2 cloves garlic -- finely chopped

3 cups water

1 1/4 cups dried lentils (10 ounces) -- sorted and rinsed

1 14 ounce can tomato sauce

1 1.25 ounce package taco seasoning mix

-----

CHEESE CORNBREAD TOPPING

1/2 cup shredded Cheddar cheese (2 ounces)

1/4 cup milk

1 8 1/2 ounce package cornbread muffin mix

1 8 1/2 ounce can cream-style corn

1 large egg

 

Heat oil in 3-quart saucepan over medium-high heat. Cook onion, bell pepper and

garlic in oil, stirring frequently, until vegetables are tender. Stir in water,

lentils, tomato sauce and seasoning mix; reduce heat to low. Partially cover and

simmer 35 to 40 minutes or until lentils are tender.

 

Heat oven to 400º. Grease 2-quart casserole with shortening. Prepare Cheese

Cornbread Topping by mixing all ingredients until moistened. Spoon lentil

mixture into casserole. Spread topping evenly over lentil mixture.

 

Bake uncovered 15 to 20 minutes until topping is golden brown.

 

____________________

 

Please note, if you should change this recipe it will no longer be an approved

Betty Crocker® Recipe.

 

Copyright:

" © General Mills, Inc. 1998. "

 

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Per serving: 459 Calories (kcal); 11g Total Fat; (22% calories from fat); 19g

Protein; 72g Carbohydrate; 42mg Cholesterol; 1322mg Sodium

Food Exchanges: 4 Grain(Starch); 1 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 2

Fat; 0 Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 3123 0 0 0 0 4922 0 555 429 0