5 : c Chicken broth
1 : /2 c Lentils, picked over and rin
-ed : -ed
1 : c Brown rice
32 : oz Tomatoes, drained, reserving
-uice, : -uice, and chopped
3 : Carrots, in 1/4 inch pieces
1 : Onion, chopped
1 : Celery, chopped
3 : Garlic cloves, minced
1/2 : ts Basil
1/2 : ts Oregano
1/4 : ts Thyme
1 : Bay leaf
1/2 : c Fresh parsley, minced
2 : tb Cider vinegar (or to taste)
4 : oz Roasted Buckwheat
1 : Carrot
1 : Onion
1 : ts Oil
6 : oz Red Lentils
1 : pt Veg stock
Dried : Dried herbs
-(parsley : -(parsley + rosemary
- : - are recommended)
1 : ts Marmite
-(for : -(for the Brits amongst you)
1 : pn Nutmeg
Salt : Salt
Pepper : Pepper
1 : c Dried lentils
3 : c Water
Salt : Salt
3/4 : c Butter
3/4 : c Bulgur, fine grade
1 : md Onion, finely chopped
1/4 : c Finely chopped green or
-sweet : -sweet red pepper
1/4 : c Finely chopped green onions
-(white : -(white part and 2" of
-green : -green parts)
1/4 : c Finely chopped parsley
1/4 : c Finely chopped fresh mint
Paprika : Paprika
1 : (-to- /4 lb) celery root
-aka : -aka celeriac
1 : c French green lentils
6 : tb Olive oil
3 : tb White wine vinegar
1 : /2 ts Minced garlic
1 : ts Minced fresh rosemary
Large : Large pinch of ground
-nutmeg : -nutmeg
1/2 : c Crumbled blue cheese
1 : c Dried lentils
1 : lb Cod fillet, cut into "
-(2.5 : -(2.5 cm) squares
Lots : Lots of diced vegetables
-(carrots, : -(carrots, potatoes, onions,
-turnip, : -turnip, celery,
-green : -green beans, tomatoes, ...)
1/4 : c Orange juice
2 : tb Sunflower or green olive oil
1 : tb Dried parsley
1 : Bay leaf
1/4 : ts Ground black pepper
1/4 : ts Thyme
1/8 : ts Tarragon
1 : md Onion, chopped
2 : md Carrots, sliced
2 : tb Water, stock, or sherry for
Sauteing : Sauteing
7 : c Water
3/4 : c Dried lentils
2 : md Tomatoes
1 : c Fresh or frozen corn
1 : sm Sweet potato, diced
4 : ts Tamari or soy sauce
1 : c Cooked brown rice
2 : tb Chopped fresh parsley (I
Double : Double this amount)
100 : g Whole lentils; green or
-brown : -brown
1 : md Eggplant; (aubergine)
100 : g Mushrooms; chopped
2 : Cloves garlic; crushed
1 : ts Ground coriander
2 : tb Chopped mint
1/2 : Lemon ; juice of
Salt : Salt and pepper
1 : tb Unsalted butter
1/2 : md Onion, finely chopped
1 : sm Clove garlic, finely chopped
1 : sm Carrot, coarsely chopped
1/4 : c French green lentils
1 : Bay leaf
2 : Whole canned tomatoes,
-drained, : -drained, seeded, and
-coarsely : -coarsely chopped
1 : /2 ts Salt
1/8 : ts Freshly ground pepper
2 : Slices Italian bread, cut
-into : -into 1/4-inch cubes
1/2 : Head escarole, cut crosswise
-into : -into 1 -inch strips
2 : ts Extra-virgin olive oil
1 : c Lentil ham soup
1 : Clove garlic, minced
2 : Stalks celery, sliced
1/2 : c Onion, chopped
1 : tb Margarine
1 : c Carrot, grated
2 : c Potato, coarsely chopped
6 : c Water
1 : c Tomato juice
1 : ts Salt
1 : ts Thyme
1 : tb Soy sauce
1/3 : c Brown rice
1 : /2 c Frozen corn
1 : lg Leek stalk, finely chopped
1 : lg Carrot, shredded
2 : c Water
1 : /2 c Canned crushed tomatoes
1 : c Yellow corn kernels
1/2 : c Broccoli
Florets, : Florets, lightly steamed
1 : c Pre-cooked lentils
1 : tb Dried red pepper flakes
Salt : Salt and pepper to taste
7 : c Chicken Broth
2 : c Dry Lentils
2 : Tomatoes -- peeled &
Quartered : Quartered
4 : Cloves Garlic -- coarsely
Chopped : Chopped
2 : Onions -- quartered
2 : ts Ground Cumin
1 : lg Onion; finely chopped
1/3 : c Oil
1 : ts Turmeric
2 : 1/ c Water
1/4 : c Lemon or lime juice
Salt : Salt
Freshly : Freshly ground black pepper
8 : Green onions; chopped
1/2 : lb Spinach leaves
-- : -- coarsely chopped
1/4 : lb Fresh parsley; chopped
2 : oz Fresh cilantro; chopped
2 : oz Tareh; chopped
-OR : -OR chopped garlic chives
1 : c Brown lentils; rinsed
4 : Chopped leeks (green and
White : White parts, well washed)
4 : Cloves garlic, minced
1 : Red pepper, finely chopped
3 : c Vegetable broth or water
1 : /4 c Brown rice
x : x Salt and pepper to taste
1 : tb Approx. chopped fresh basil
Or : Or a pinch dried basil
1 : c Cooked lentils
1/4 : c Freshly chopped parsley
1/4 : c Finely grated carrots
0: Cream sugar, brown sugar & margarine
1: Add vanilla & egg white
2: Stir in flour, baking soda & salt
3: Stir in chips
4: Drop by rounded teaspoon onto a greased cookie sheet sprayed with Pam
5: Bake 375 for 8 - 10 min
6: Cool slightly; then remove from sheet
7: NOTES : 2 tbsp egg substitute can be used instead of the egg white
8: Nutrition info: 2
9: 4 g fat, 0 mg cholesterol, 59 mg sodium Serving Size : 30 cookies Posted by Vonlisa Recipe By : Cooking Light magazine From: File ftp://ftp
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11: co
12: uk/pub/food/mealmaster/recipes/mmdja006
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