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    You are in: Home / Cookbooks / lentils
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    14 recipes in

    lentils


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    This is based on a Weight Watchers recipe modified to suit my own tastes. A wonderfully simple salad that can play center stage at the meal or accompany grilled meat and vegetables. Travels well and would work well for a potluck or picnic.

    Recipe #104475

    10 Reviews |  By Terese

    I really love this soup. I got the recipe from an old Vogue magazine and I've been making it for nearly 10 years. It's great in winter served with crusty bread. You can make it more heartier by adding an extra onion together with more lentils and stock.

    Recipe #28573

    These cute legumes are SO yummy! I made this for my nutrition class and it was a huge hit! Options for the vegan version are listed.

    Recipe #145357

    I love this recipe, friends crave it, some have me over once a month just to cook this ( :P ) and my husband who doesn't eat soup and wouldn't even try lentils ate it up in seconds! I do love this, as its great tasting and well worth the effort! This is seriously something you must try! Its something I have perfected over the years, so my measurement are guesstimates but they are pretty spot on! This is one of those recipes that takes an afternoon to cook and tastes even better the next day, but this makes a lot of soup and it freezes so well its worth it! This is a thick soup so could be served as a meal!If you absolutely need to add meat, I cook a generous amount of thinly sliced prosciutto and serve on top of soup under the shredded Parmesan.

    Recipe #99564

    This is from Annemarie Colbin who wrote the Natural Gourmet. She says this is a staple in the French vegetarian cooking class that she teaches and never fails to win raves.

    Recipe #89298

    This may take a bit of time to make but it is one of my favourite comfort foods, especially on a nippy winter day. From Cooking for Diabetics by Michekke Berriedale-Johnson

    Recipe #30858

    From Vegetarian Gourmet way back in the 90s. Holiday issue. Recommended with Black Bean Stuffed Peppers.

    Recipe #192628

    High in fiber and protein, low in fat, easy and really yummy! I've always thought meatloaf looks and smells so delicious and savory so, as a vegetarian, I decided to make a no-meat version! This is basically our favorite meatloaf recipe but with cooked mashed lentils instead of ground meat. The result is a very tasty dinner!

    Recipe #33921

    33 Reviews |  By Mirj

    Easy, delicious and very steak-like. I've given options for either fresh or dried herbs, but these 'shrooms really shine with the fresh stuff!

    Recipe #38663

    2 Reviews |  By JillAZ

    These take a little time to make but they are SOO delicious! They freeze very well and can be made ahead and reheated. I don't remember where I got this recipe but it is definitely requested a lot! Prep time does not include time for dough to chill.

    Recipe #84430

    Canadian Living recently featured a an article promoting recipes rich in grains. This soup looked so comforting and satisfying, I knew that as autumn arrived it would be the perfect meal. Submitted for 'Zaar World Tour.

    Recipe #136977

    Recipe #54575

    106 Reviews |  By Shaye

    This is a surprisingly filling, vegetarian, crock pot soup. It is very good, and easy to prepare the night before, or chop the veggies in advance and turn it on before you leave for work in the morning. Goes great with a crusty bread.

    Recipe #81047

    While Sundays and chicken dinners go hand in hand in many a household in America, lentil dumplings in tamarind sauce take center stage in India's Tamilian kitchens. Serve Spiced Puffed Breads or even steamed basmati rice with this dish. Prep time does not include lentil soaking time. TIPS: Cook the dumpling paste just until it resembles a soft dough or it will dry out and look like bread crumbs. Dry dough will not hold its shape and the dumplings will subsequently fall apart in the sauce. The dumplings can be made a day ahead, covered and stored in the refrigerator. Leave fenugreek seed out of the recipe if unavailable. Because tamarind has such a crucial role in this recipe, there is no substitute for its distinct tartness.

    Recipe #133296


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