Recipe Sheet

1 c Red lentils

4 c Water

1/4 ts Turmeric

2 c Canned crushed tomatoes

1 1/2 ts Cumin

2 ts Ground coriander

1/2 ts Cayenne pepper

1 ts Minced onion

1 ts Minced garlic

Salt to taste 1 tb Lemon juice

1 tb Vegetable oil

1 ts Black mustard seeds

2 tb Chopped fresh coriander

From “Classic Indian Vegetarian and Grain Cooking,” by Julie Sahni (William Morrow). Wash lentils thoroughly. Place in a pot with 3 cups water and turmeric. Cook, partially covered, until very tender, about 30 minutes. Combine lentils and 1 cup water in a deep pot. Whisk to crush some of the lentils. Add the tomatoes, cumin, ground coriander, cayenne, onion, garlic and salt and bring to a boil. Lower heat and cook, partially covered, 10 minutes. Add lemon juice. Heat oil in a small skillet until hot. Add mustard seeds and cover so the seeds do not fly out of the pan. When they stop spattering, mix into soup. Stir in fresh coriander. Makes 6-8 servings.

————————–RIVAL CROCK-POT COOKING————————– 1 lb Dried lentils

1 md Onion, chopped

1 Clove garlic, minced

1 md Carrot, pared and chopped

1 lg Stalk celery, chopped

3 c Water

1 c Heavy cream

Salt Pepper Soak beans in 6 cups of water overnight; drain. Put beans, onion, garlic, carrot, celery, and water to Crockpot. Cover and cook on LOW setting for 8 to 10 hours. Stir in cream; add salt and pepper to taste.

2 tb Olive oil

1 tb Butter

3 cl Garlic, minced

2 Onions, chopped

2 Carrots, cut into small

Cubes 1 ts Salt

1 ts Pepper

6 c Lamb stock

2 c Chopped very ripe tomatoes

Or canned tomatoes 1 Bay leaf

1 Bone from a roast leg of

Lamb 1 c Cubed cooked lamb

Tabasco or other liquid hot Pepper sauce 1. In a large soup pot, heat the olive oil and butter over moderately

low heat. Add the garlic, onions, carrots, half the rosemary, the thyme, and salt and pepper to taste. Simmer, Add the lamb stock, tomatoes, lentils, bay leaf, and the lamb bone from the roast if you still have it and bring the soup to a boil. Reduce the heat and simmer, partially covered, for about 40 to 50 minutes, or until the lentils are tender. Taste for seasoning. 2. To serve, place a small handful of cooked lamb in the bottom of each

soup bowl and ladle the hot soup over it. Garnish with the remaining fresh rosemary. Serve with a bottle of Tabasco on the side. Serves 4 to 6. From: LEFTOVERS by Kathy Gunst, Harper Perennial, New York. Shared by: Karin Brewer, Cooking Echo, 2/93

2 1/2 c Lentils, rinsed and drained

7 c Water or stock

2 md Onions, chopped

3 Cloves garlic, minced

Juice of one lemon Salt and pepper to taste 2 Stalks celery, chopped

2 tb Olive oil

1 Or 2 bunches spinach, chard,

-or collards, washed and -chopped From “Meals Without Squeals” by Christine Berman & Jacki Fromer. coarsely 1. Saute onions, garlic and celery in the olive oil, 5-10 min.

2. Add lentils, and water or stock and simmer until lentils are very

soft. If necessary, add more water to get soup to desired consistency. 3. Add greens, salt and pepper. Simmer for 10 more minutes or until

greens are tender. 4. Stir in lemon juice right before serving.

Serves 16 preschool or 12 school-age children. 1 meat alternative Posted by Theresa Merkling.

1 lb Lentils, washed

8 c Water

1 Celery stalk, chopped

1 Onion, chopped

1 Carrot, sliced

2 c Diced tomatoes

4 Garlic cloves,

-diced (or less) 2 t Cayenne

2 t Chili powder

1 t Cumin

Salt (to taste) Put all the ingredients in a pot. Bring to a boil. Reduce heat and cover. Cook for about 45 minutes or until beans are tender. Stir occasionally; you will also need to add water during this 45 minutes. NOTES: * A simple soup with lentils, tomatoes and hot pepper — This is a spicy vegetarian lentil soup. It makes a very good main course or side dish. You don’t have to soak the lentils ahead of time! * The spicing can be varied to taste. : Difficulty: easy. : Time: 15 minutes dicing, 2 hours cooking. : Precision: no need to measure. : Charles S. Geiger, Esq. : The University of Texas at Austin, Texas : cgeiger@ngp.UTEXAS.EDU ihnp4!ut-ngp!cgeiger : Copyright (C) 1986 USENET Community Trust