nutes. Add the water and vinegar, and turn the heat to
vered saucepan, bring the lentils, water and salt to a boil.<
Brown lightly onion and garlic in olive oil.
Then add wine; cook 2 minutes.
Add lentils and tomato sauce.
Simmer 20 minutes. In the meantime, cook pasta in boiling water.
Drain when done according to package time.
Add to lentil mixture and let sit for 5 to 10 minutes.
Serve with grated cheese and tossed salad.
In a 1 1/2 pint jar, layer the first eight ingredients in the order listed.
Seal tightly.
To prepare soup, carefully remove macaroni from the top of the jar and set aside.
In a large saucepan, or Dutch oven, brown beef; drain.
Add the water tomatoes and soup mix.
Bring to a boil.
Reduce heat, cover and simmer for 45 minutes.
Add the reserved macaroni, cover and simmer for 15 to 20 minutes or until the macaroni, peas, lentils, and barley are tender.
Cook lentils in a saucepan of simmering
Bring broth to boil over high heat.
Add lentils and thyme, reduce heat, cover and simmer until lentils are tender (20-30 minutes) Cook pasta according to package directions Drain pasta and lentils, transfer to serving bowl, keep warm.
Combine vinegar, parsley, oil, honey and garlic in small bowl.
Beat until blended.
Add to pasta and mix gently.
Sprinkle with cheese.
Salt and Pepper to taste.
t nonstick Dutch Oven and saute the onions and garlic over low
ter and salt and bring to a rolling boil. Cook lentils at
Cook lentils, carrot, and celery leaves in 1 quart
Cook sausage in a 3 to 4-quart pot over medium-high heat 3 to 5 minutes, breaking up with a wooden spoon until lightly browned. Drain and discard fat.
Add broth, water, lentils, tomatoes, onion and garlic.
Cover and bring to a boil over high heat.
Reduce heat to low and simmer 45 minutes, stirring occasionally, until lentils are almost tender. Stir in pasta.
Cook 8 to 10 minutes until lentils and pasta are tender.
Stir in spinach and cook 2 to 3 minutes longer until tender.
stirring often.
Rinse the lentils and boil them in plenty of
at. Add the diced onions and cook, stirring, until the
he onion, garlic, sage, salt and pepper, stirring occasionally, until the
Bring a large saucepan of salted water to boil, add the beans and cook for 2-3 minutes. Remove beans with slotted spoon and refresh with cold water.
Cook the orecheiette till al dente, drain and set aside.
To lentils and pasta, onion, balsamic, oil and herbs toss till combined, season with salt and pepper.
Top with crumbled feta.
Put the lentils into a bowl and cover with water. Soak for
Heat the oil in a frying pan and fry the onion and garlic until translucent. Add the spinach and stir well. Add the nutmeg and season to taste. Remove the mixture from heat and set it aside.
Bring the stock to a boil, add the lentils and cook them for about 10 mins. Preheat the oven to 400\u00b0F. Stir the cheese into the spinach and spoon the mixture into the mushrooms. Put the mushrooms in a baking dish, add the lentils surrounding the mushrooms, and bake for about 15 mins. Serve garnished with parsley and oregano.
il in a pan and saute shallots and 1/2 the garlic
sprinkle with the Parmesan shavings and top with a sage leaf
Lightly coat a frying pan with oil and place over high heat. Cook pork for 3-4 mins, turning, until browned all over. Cover and cook for another 5-7 mins, or until cooked to your liking.
Meanwhile, heat olive oil in a large saucepan over medium heat. Cook pepper, green beans and garlic for 5 mins, stirring, until soft and starting to brown. Stir in lentils and soy sauce. Cook, covered, for 1 min, or until heated through. Add spinach and stir until just wilted.
Slice pork thickly. Serve on a bed of lentils and spinach.
Heat oil in a skillet, then saute onion until it is softened and begins to color, 5 to 8 minutes; add lentils and 1 cup of water.
Cook, covered, about 30 minutes until lentils are tender.
Stir in rice and salt, add coconut milk; cover and simmer about 20 minutes until rice is tender and liquid is absorbed.