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
0: 1
1: Spray a 9-by-5-inch loaf pan with vegetable cooking spray
2: Line the bottom of the pan with wax paper and spray lightly again
3: Puree the bananas with the lemon juice
4: Sift together the flour, baking powder, soda, salt, nutmeg and cloves
5: 2
6: With an electric mixer beat together the egg, egg whites, sugar, oil and buttermilk on medium speed
7: Beat in the banana
8: Slowly add the flour mixture, beating just until blended
9: 3
10: Transfer the batter to the prepared pan and bake in preheated 350 degree oven 1 hour
11: Test for doneness
12: Let cool in the pan 5 minutes before unmolding
13: Cool on a rack before cutting
14: 14 servings; approximate preparation time 20 minutes
15: Data per serving: Calories 205 Protein 3g Fat 9g Carbohydrates 30g Sodium 135mg Saturated fat 1 g Mono unsaturated fat 2g Polyunsaturated fat 4g Cholesterol 15mg From Gemini's MASSIVE MealMaster collection at www
16: synapse
17: com/~gemini