alt over rind. Roast, uncovered, for 35 mins or until rind
o the pan) and fry for 1 minute on each side
nions, garlic and carrots for 3 mins. Add lentils and stock, bring
hen stuff with rosemary. Roast for 3 hours 15 mins to
ix months.
Follow the recipe for Green Chai Spa Tea Blend, using
Place the lentils in a pan with 3
Fry the bacon quickly in the oil, then lift onto a plate.
Add the chicken and brown on each side. Set aside with the bacon.
Tip the onion and garlic into the pan and cook for 5 minutes.
Stir in the flour and tomato paste, then stir over a low heat for 3 minutes.
Add the wine, stock, lentils and thyme.
Bring to the boil, reduce the heat, cover and simmer for 5 minutes.
Stir in the mushrooms, bacon and chicken.
Cover and simmer for 25 minutes, until the lentils are tender and the chicken cooked.
Season and serve.
Place the lentils into a pot and cover
Crush the lentils with a coffee mill or
dd bell pepper, cucumber, onion, lentils and salmon; toss to coat
about 5 minutes.
Add lentils; stir 1 minute.
Add
Place lamb and vegetables in dry pan and fry gently until onion is soft and translucent.
Add curry paste and tomato puree and cook for a minute or two until the meat is coated.
Add stock and lentils.
Bring to boil then cover and simmer for 30 mins; adding more stock if necessary.
Serve with boiled rice (and Naan if you can handle the calories!).
eppe, coriander & paprika and stir for another 5 minutes.
Add
Heat oven to 350\u00b0.
Cook hamburger; drain.
In Pyrex or other baking casserole dish, mix soup, hamburger and rice.
Add salt and pepper as needed.
When mixed, then add green beans and mix carefully.
Prior to baking, pour enough water over mixture to more than cover it.
Bake at 350\u00b0 for 1 hour.
hen roast in the oven for 1 1/2 hrs, basting
Put the lentils in a large saucepan with
nd minced garlic, fry for about 5 minutes just until
To make the beets and lentils: in a medium saucepan, cover
o 375\u00b0RF.
For the lentils: Boil the lentils in water and
In a saucepan, brown shallot in oil. Add lentils and stir well. Add chicken stock and bay leaf. Bring to boil. Cover and let simmer at low heat about 45 minutes or until lentils are tender. Add more stock is needed. Drain if needed. Add salt and pepper at the end of cooking. Remove bay leaf.
You'll need half this recipe to do the Vegetable Lentil Cream/Soup.