old water.
Wash the lentil and put it in fresh
rom heat and slightly cool lentil mixture.
Preheat oven to
have seen mny similar recipes on the internet stating to
inutes. Add water, lentils, basil, Italian seasoning, salt, and pepper. Bring
For the Salad:
Bring a large pot of salted water to a boil over high heat. Add the lentils and cook until tender, stirring occasionally, about 18 to 20 minutes. Drain and let cool for 5 minutes. Place lentils and remaining salad ingredients in a large salad bowl.
For the Vinaigrette:
Place the lemon juice in a small bowl. Slowly add the oil, whisking constantly, until combined. Season with salt and pepper, to taste
Pour the vinaigrette over the salad and toss well.
Preheat oven to 425\u00b0F. Lightly coat tomatoes in oil, season and bake for 10 mins, or until tomatoes collapse slightly.
Meanwhile, cook rice in boiling salted water for 8-10 mins. Add beans and cook for another 2 mins, or until rice is tender. Drain. Refresh under cold water.
Combine rice, beans, lentils and basil on a large serving platter. Drizzle with Italian dressing. Top with roasted tomatoes and Parmesan. Serve.
Fry bacon, drain and set aside. Heat bacon fat or oil over medium high for two minutes and add onions, carrots, and garlic. Stir-fry the mixture until onions are golden brown (about 8 minutes). Add the diced tomatoes with their juice, lentils, italian seasoning, and broth or water. Bring to a boil, then reduce heat to low and simmer for 45 minutes or until lentils are tender. Season to taste with salt and black pepper. Add bacon bits as topping. Serve immediately or refrigerate overnight. Freezes well.
Dice the first four ingredients and saute them in a large pot with the oil. Saute until tender.
Remove vegetables from the pan and add the Italian sausage, removed from the casing, to the pan. Brown then drain off fat.
Pour 8 cups for chicken broth, the vegetables back into the pot.
Add tomatoes and lentils.
Add remaining ingredients.
Simmer until the lentils are tender, 30-45 minutes.
Remove 1/3 of the soup and puree. then return it to the pot.
Correct the seasonings and remove bay leaf.
In large saucepot, heat oil.
Add garlic and sliced onion and saute.
Add tomato puree plus 1 can of water, tomato paste and 1 can of water.
Mix. Add salt and pepper.
Sprinkle in all spices, cheese, Angostura Bitters and Worcestershire.
Stir all together. Brown the sausage and meatballs (see recipes in meat section).
Add to the sauce.
Allow to simmer for 2 to 2 1/2 hours, stirring occasionally, or until sauce is slightly thickened and meat is cooked.
Add more of spices, if needed.
May be doubled or tripled.
Medium heat large skillet with olive oil.
Sprinkle each pork chop evenly with seasonings.
Sear on both sides.
Turn fire down and let pork chops cook covered until done on both sides.
After pork chops are drained on both side, put on a plate and cove with dressing.
Cook your favorite brand of garlic butter rice following directions on package.
A pretty easy and tasty meal made within 15 minutes. Please, send us more of your quick and easy recipes to share.
o blend.
Add the Italian seasoning and stir again.
Heat olive oil in a large pot over medium heat. Add onion and garlic; cook and stir until softened, about 5 minutes. Stir in broth, diced tomatoes, red lentils, brown rice, Italian seasoning, celery flakes, white pepper, and marjoram. Bring soup to a boil; reduce heat, cover, and simmer until lentils break down and rice is tender, about 55 minutes.
Stir balsamic vinegar into the soup just before serving.
Stir in chopped tomato, basil, Italian seasoning, oregano and wine. Place
n vegetables (onion - celery) and Italian seasoning; cook stirring until vegetables
Add this mix to 2 pounds ground pork and brown meat in a skillet for about 10-12 minutes or until the pork is well browned.
Use in recipes that require Italian sausages removed from casings.
arsley instead if italian seasoning, and use these meatballs for other recipes.
In a large saucepan, heat oil at medium heat. Add veggies and garlic, cook, stirring often, 5 to 8 minutes or until veggies are lightly golden.
Add broth, lentil and tomatoes with their juice. Add salt and pepper. Bring to boil, reduce heat to medium and let simmer for about 15 minutes or until veggies are tender (add more broth if the soup becomes to thick).
uffet, use in your favorite recipes, or freeze to use at
Cook onions until very soft, (about 5 minutes)in a medium size (2.5L) pot, with a little extra virgin olive oil.
Add chicken cubes, lentils, and tomato paste.
Turn the heat on high and add 8 cups of water and bring to a boil.
Reduce heat to medium and cook for 30 minutes and soup has reduced significantly.
Serve warm with Italian crusty bread or flatbreads.
Dump it all in the crock pot.
Cook on high for 8 hours or until beans are soft.
If you like it creamy, puree some or all of it with an immersion (hand held stick) blender.
If you don't have Italian seasoning, any combination of oregano, basil, sage, rosemary, thyme and marjoram will work.
Serve with crispy French or Italian bread.