Guest guest Posted August 21, 2000 Report Share Posted August 21, 2000 Lentil Shepherd's Pie Light Pasta Pomodoro with Lentils Pasta with Lentils Tamale Lentil Casserile Vegetarian Lentil Casserole * Exported from MasterCook * Lentil Shepherd's Pie Recipe By :Carol Gelles Serving Size : 6 Preparation Time :0:00 Categories : 1,000 Vegetarian Recipes 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* 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. Source: " 1,000 Vegetarian Recipes, pg 147 " - - - - - - - - - - - - - - - - - - - Per serving: 312 Calories (kcal); 6g Total Fat; (17% calories from fat); 20g Protein; 47g Carbohydrate; 1mg Cholesterol; 369mg Sodium Food Exchanges: 3 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates NOTES : Karen's Notes: *or 1 can of Veg-All Recipe is vegan if mashed potatoes are made vegan. Nutr. Assoc. : 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 " - - - - - - - - - - - - - - - - - - - Per serving: 263 Calories (kcal); 4g Total Fat; (13% calories from fat); 15g Protein; 42g Carbohydrate; 10mg Cholesterol; 506mg Sodium Food Exchanges: 2 1/2 Grain(Starch); 1 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 * Pasta With Lentils Recipe By : Serving Size : 2 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups finely chopped onion 1/4 teaspoon dried thyme -- crumbled 3 tablespoons olive oil 1/3 cup lentils 1 carrot -- chopped fine 1/4 pound rotelle or other small pasta 1/4 cup minced fresh parsley leaves freshly grated Parmesan as an -- accompaniment In a large heavy skillet cook the onion with the thyme in the oil in moderate heat, stirring, until the onion is golden. While the onion is cooking, combine the lentils with 1 1/3 cups water, bring the water to a boil, and simmer the lentils, covered, for 12 minutes. Add the carrot and simmer the mixture, covered for 3 minutes, or until the lentils and carrot are just tender. Transfer the lentil mixture with the liquid to the skillet, season it with salt and pepper, and keep it at a bare simmer while cooking the pasta. In a large saucepan of salted boiling water boil the pasta until it is al dente. Ladle out and reserve about 1/2 cup of the pasta liquid, drain the pasta, and add it to the lentil mixture. Simmer the pasta mixture, tossing it to combine it and adding some of the reserved pasta liquid to moisten the mixture if necessary, for 1 minute. Stir in the parsley and transfer the mixture to a heated serving bowl. Serve the pasta with the Parmesan. Serves 2. Gourmet October 1990 MC_Busted by Karen C. Greenlee - - - - - - - - - - - - - - - - - - - Per serving: 349 Calories (kcal); 21g Total Fat; (52% calories from fat); 11g Protein; 32g Carbohydrate; 0mg Cholesterol; 19mg Sodium Food Exchanges: 1 Grain(Starch); 1 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 4 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * 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. " - - - - - - - - - - - - - - - - - - - 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 * Exported from MasterCook * Vegetarian Lentil Casserole Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Casseroles The National Honey Board Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound cooked lentils 3/4 cup honey 1/2 cup soy sauce 2 teaspoons dry mustard 1 teaspoon pepper 1/2 teaspoon ground ginger 1/2 cup chopped onion 1/2 cup sliced carrot 1/2 cup sliced celery 3 tablespoons vegetable oil 8 cups cooked white rice Place lentils in 2 1/2-quart casserole. Combine honey, soy sauce, mustard, pepper and ginger in small bowl. Gently stir into lentils. Cook and stir onion, carrot and celery in oil in small skillet over medium-high heat until onion is translucent. Add to lentils. Cover and bake at 350ºF 45 minutes. Uncover and bake 15 minutes more. Serve over rice. Source: " The National Honey Board " S(Internet address): " http://www.honey.com/ " - - - - - - - - - - - - - - - - - - - Per serving: 468 Calories (kcal); 6g Total Fat; (11% calories from fat); 12g Protein; 93g Carbohydrate; 0mg Cholesterol; 1044mg Sodium Food Exchanges: 4 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat; 1 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 Quote Link to comment Share on other sites More sharing options...
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