Heat oil in a 4-quart pan; saute leek, mushrooms and bell pepper until soft.
Add water and bring to a boil.
Add lentils and basil and return to a boil.
Reduce heat, and simmer, covered, for 30 minutes.
Add rutabaga, carrot, celery, then return to a boil and simmer, covered, for 20 minutes.
Add potato and simmer, covered, for another 10 minutes.
Add green beans, zucchini, parsley, garlic, salt, and pepper.
Return to a boil and simmer 5 minutes longer or until vegetables are tender.
Serve.
inutes.
Stir in cauliflower, green beans, eggplant, carrot, salt and
olander.
To complete the lentil salad: In large bowl, toss
ool.
Meanwhile, blanch the green beans in a saucepan of
il rarely and for this recipe.
Add the water, lentils
br>The times on the recipe are estimated times. There is
hickpea puree and butter to lentil soup. Season to taste with
Chop onion and garlic. Fry onion in oil with cinnamon stick until translucent. Add other ingredients and simmer with a lid on, stirring occasionally, until brown and green lentils are soft, then take the lid off and reduce until thick.
stirring occassionally. Meanwhile chop up green onion, set aside a bit
In a large pot, wash and rinse the barley and lentils. Fill pot with a lot of water, and bring to a boil. Once boiling, reduce the heat and boil until cooked - 45 minutes to an hour.
Drain and rinse with cool water.
Transfer to a salad bowl and toss with the onions/chives.
Combine all the dressing ingredients, then add to the lentil-barley-onion mixture, stirring until well combined.
arlic, onion, corn, peppers and green beans for 3-4 minutes
nto the mashed lentils. Shape lentil mixture into 6 patties.
sweet potato cubes, brown and green lentils, thyme, salt, pepper and
otatoes on top of the lentil mix; dust with paprika.
Place the lentils in a saucepan, cover with water and bring to a boil.
Simmer for 45 minutes until soft, drain, then turn into a bowl and mash lightly with a potato masher.
Add the remaining ingredients and mix well. Adjust seasonings to taste.
Chill before serving as an accompaniment to a meat or fish dish.
In a non stick saucepan, heat oil over medium high heat.
Add garlic, onions and green pepper, cook for 3 minutes.
Stir in stock, brown rice, lentils, basil and chili powder, bring to boil.
Reduce heat to medium low and cook, covered and stirring occasionally, for 30 to 40 minutes or until rice and lentils are tender and liquid is absorbed.
Stir in beans, corn and salsa, cover and cook for 5 minutes or until heated through.
ntil tender.
Fold the lentil and greens mixture into the
minutes. Place 3 cups lentil mixture in a blender or
br>Add them to the lentil mixture.
Season the salad
ith salt and pepper.
Lentil stew is usually served with