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    You are in: Home / Cookbooks / beans/legumes/lentils
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    3 Reviews |  By AmyZoe

    I love lentils because you don't have to soak them before they cook (no advance planning required). This is a very simple recipe with great flavor. Recipe courtesy of How to Cook Everything Vegetarian: Simple Meatless Recipes for Great Food. Serving size is estimated.

    Recipe #409854

    cheap recipe! from "Budget Bytes" -

    Recipe #406316

    For my honeymoon, I went to Belize. As a vegetarian, I appreciated that every restaurant offered this dish. Besides being a complete protein, it tastes amazing and is simple to make! This version of the dish is credited to Elvi's Kitchen in Ambergris Caye.

    Recipe #353165

    I found this recipe in Gourmet/January 2009. I want to incorporate more meatless meals in our regular menus this year. This one is going to be tried for sure!! The original recipe calls for 3/4 cup of olive oil + more for drizzle at the end. This is a plan ahead dish, needs time for soaking beans.

    Recipe #346138

    Hillbilly Housewife website

    Recipe #338437

    Stuff this into a whole wheat pita and top with paper thin slices of red onion and crisp lettuce, and you have a great meal! Or spread on French bread for an appetizer! Adapted from Vegetarian Times magazine.

    Recipe #154207

    Adapted from the Veggie Table, this is a good vegetarian chili loaded with cashews!

    Recipe #162611

    Food & Wine. Zinfandel. When I make this I'll use canned butter beans.

    Recipe #329065

    This is a spicy dish with a sweet/buttery bananna topping. Different but delicious! It comes from the "Bean Banquets" cookbook.

    Recipe #329267

    This recipe was featured in an email this morning from the website. Sounds healthy! Cooking time listed is for soaking the beans overnight.

    Recipe #328685

    Pillsbury Bake-Off; Sharon Mutugi, Altamonte Springs, FL

    Recipe #323403

    Authentic black beans made from scratch and WAY better than anything that comes out of a can! Not that there is anything wrong with beans that way! Just that these are as different as night and day when compared to canned. You could probably save time and use canned beans in place of the dried. Just be sure to rinse very very well. I am finally getting some of my 'secret' (lol) recipes on Zaar. Since I tend to measure in my hand or just add a 'pinch' of this or 'enough' of that it is difficult to post the ones that I make here day in and day out. This is a recipe that I can make probably with my eyes closed! Dark beer is too strongly flavored and Light Beer not strong enough for this so use a regular beer. Dos Equis (XX) or even Budweiser beer works well here. You could also used dried herbs and spices but your mouth will be rewarded if you use fresh. I learned how to cook lots of different authentic Mexican dishes from several different friends over the years. The biggest and best thing I think I learned was do not rub your eyes after handling chilies! lol Wear gloves if you like! Learned that one FAST! I also learned how to make salsa's- NOT what we think of as salsa but rather a sauce or seasoning paste that is used to then season various dishes. Making a blended seasoning paste to add to the beans is a great way to punch up the flavor. After compiling all that knowledge with my 'gueralita' background this is what I came up with. Hope you enjoy too! Oh and plan ahead! The dried beans need to soak!

    Recipe #320345

    Posted for Zaar World Tour 2005. Cassoulet (bean stews with herbs) ingredients vary widely all over France. This is a mediterranean version. I made this with 1 cup Italian seasoned bread crumbs and 1 cup panko (Japanese bread crumbs) and was quite pleased with the outcome! I've changed instructions to accomodate canned chick peas instead of dried. Beans, sauce and topping are made separately but concurrently before being combined at the end. From Vegetarian Times Cooks Mediterranean.

    Recipe #135076

    A hearty dip that can be used in a variety of ways! Use with chips and sour cream for poker night. Put in tortillas and top with cheese and lettuce for a taco. Put inside tortillas, sauce, and baby spinach, and make into enchiladas! I created this recipe over the course of a few years, and think I have settled into the final version. If not, I'll likely make additions!

    Recipe #309106

    Your kids will love this! A wonderful combination of chickpeas and raisins with the added depth of almonds. Ideal with pork chops or on its own.

    Recipe #311385

    A vegan stew typical in Brazil. Prep time does not include bean soaking. You can probably streamline this by using the equivelent amount of canned black beans, rinsed and drained and skip the beginning step.

    Recipe #309341

    I found this on an Indian food blog and it looked interesting. Haven't tried it, but modified the ingredients slightly to make them more American-kitchen friendly.

    Recipe #309396

    Garlicy beans, great side dish

    Recipe #309656

    Recipe #309871

    A side dish that I adore. Replace fatty, starchy mashed potatoes. Be down with buttered down corn Load up on protein, essential fiber, and cut the fat!

    Recipe #309959

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