lentil soup Recipe

I was thinking about starting a once a week recipe thread.... I'm not the best with giving them because when I cook I open my fridge and throw it all in the pot.....I'm going to try really hard and get some good recipes going to share and was wondering if you all would too?  I'll start with sausage lentil soup. beef broth I make my own by boiling a couple cheap beef ribs and then feeding them to the dog when they are done she loves me for it lol   if you let the broth cool you can take  all the fat off the top.  4 italian sausage   ( you can use chicken or pork or turkey) 1/2 stalk of celery  onion 4  carrots  1 bag lentils  garlic  parsely  oregano  kosher salt  pepper  I add all the ingredients except for the sausage and coo****il lentils are tender about  2 hours on a simmer.     Then in a seperate pot I boil my sausage to get out alot of the fat and then add the cooked sausage all cut up into the soup.  I really like this soup because it is a light bean soup which is hard to come by. I also watched a special on Lentils and man are they good for ya....You can make this soup with any variation of spices and if your not a meat eater use veggie broth and no sausage or a meat substitute.  One thing I really like is at the very end I add spinach or kale...YUM  Ok your Turn...

No recipe to add at this moment, but will warn folks about eating lentils then going to the gym and bouncing around doing cardio.  Can lead to embarrassing moments if you're not careful.  Best to eat lentil soup -- which I adore -- after going to the gym!!!! Kellie

yeah!  Hey I said they were good for you........ not so much good for the people behind you! lol

Lentils are fantastic for you, high in fiber and complete protein.  I like to cook a bag now and again and then freeze it in 1.5c portions, which I can add to other things as I make them - soups, stews, rice and veggie dishes, bean and vegetable salads, pasta sauces, stuffings, even meatloaf.  But yeah, they make you fart.  On the lentil theme, here is a recipe I made up a while back.  Jenn's Chicken and Onion Lentil Stew Ingredients 3 cloves garlic sliced 2 sweet onions sliced 1-2 tbsp olive oil 1 1/2 cups dry lentils of your favorite color 2 cups roasted chicken (I buy pre-roasted Tyson breasts for a lot of applications like this) 2 bay leaves 3 cups veggie broth (or chicken broth) 1 tsp black pepper 1/4c diced prosciutto or other ham (can buy diced) dash of cumin salt to taste top with chopped fresh parsley or cilantro Instructions Sort and rinse lentils. To a saucepan add 1 cup of lentils to about 4 cups of boiling water, reduce heat to medium-low and cover. Coo****il tender (20-40 minutes generally). Adding salt or salty broth to your water increases cooking time, so I cook in plain water. Drain lentils and set aside. At the same time, in a large pan (something large enough for stew) add enough olive oil to coat the bottom of the pan, and set on medium heat. Add sliced onion and garlic and sautee until until onions are caramelized to a light brown, stirring occasionally. Once the onions are soft, sweet, and basically mush, add diced prosciutto and 2 bay leaves, cover.  A few minutes later add chicken, lentils, and 3 cups of vegetable broth (or enough to cover all the ingredients and leave a stew-like consistency). Simmer for 10-15 minutes, season with salt, pepper, and a dash of cumin. Remove the bay leaves and serve. If you have it (I didn't) garnish with chopped parsley or cilantro, lemon or lime wedges, avocado, chopped tomatoes, or whatever else you like  

Now thats a recipe lol   I'm going to really try and be better at my recipes, This sounds delicious ........ Thanks for posting it  :) I like the idea about cooking them and adding them to other stuff  Estelle

All the recipes sound great, since I'm still on "mushy" foods, I don't have any good recipes to share as of yet, but thanks for all of yours! Lys

This recipe is very tasty, part of the recipe is making the sauce - which if you have your own favortie recipe use that one.




Un-Pasta Lasagna with Tomato Sauce"


1/2 pound large zucchini, sliced vertically 1/4" thick (about 6-8 slices)
1/2 teaspoon salt
olive oil cooking spray
1/2 pound low-fat turkey sausages (sweet or hot Italian-style), about 2
1 cup chopped onion
2 garlic cloves, minced
2 tablespoons tomato paste
1 14.5-ounce can diced tomatoes, drained
1/2 packet artificial sweetener (Splenda or Sweet 'N Low)
1 tablespoon fresh basil or 1 teaspoon dried basil, chopped
1/2 cup part-skim mozzarella cheese, shredded
1/2 cup fat-free ricotta cheese
3 tablespoons grated Parmesan cheese
salt and pepper to taste

1. Preheat oven to 400 degrees.

2. Cut zucchini and sprinkle with salt on a double thickness of paper towels, sprinkle with salt, cover with more paper towels, and let stand for 15 minutes.

3. Coat bottom of a large nonstick skillet with cooking spray. Remove sausage meat from casing and saute for minutes over medium heat. Remove from skillet and discard any fat in pan.

4. Re-spray pan and, over medium-hgh heat, brown onion and garlic for 3 minutes.

5. Add tomato paste to onion and cook, stirring, until tomato paste begins to darken, about 1 minute.

6. Add diced tomatoes, sweetener, and basil and bring to a boil; then reduce heat and simmer for 5 minutes.

7. In a small bowl, combine mozzarella and ricotta cheeses with 2 tablespoons of Parmesan; stir in cooked sausage.

8. Spoon 1/3 of tomato sauce in the bottom of an 8-inch square baking pan or casserole dish. Lay 3 or 4 slices of zucchini on top, then layer on half of the cheese-sausage mixture. Repeat layers, ending with sauce layer. Sprinkle with remaining 1 tablespoon Parmesan cheese and bake for 40 minutes.

9. Serve and add salt and pepper to taste.

Makes 4 servings.

Serve 1 cup lasagna as is.

Calories: 301.22, Protein: 24.58g, Fat: 13.06g, Carbohydrates: 19.03g, Cholesterol: 65mg, Fiber: 3.39g,

YUMM!!!!!

 Hi I think your reciepy idea sounds great. here is one u can add  Spagettie  surprise 2 cans of spagetty sauce . In a food processor add, garlic ,onions  red pepper,celery mushrooms , carrots and what ever veggies u like spinich  peppers etc. and mulch. add to pot of sauce. Add half a pound of ground extra lean beef and chicken or turkey .spices . Hear is the surprise add 1 can of kidney bean to the food processor and blend. to the consistancy u like . add to pot cook 1 hour it was wonderful this reciepy can be adapted to suite anyone .  The kids wont even know. add to whole wheat grain Pasta . Yum Dorothy

What an awesome idea.... Give me a while to get a bunch of recipes together and I can make recipe books for us.... Details to follow later....  Here's a really good recipe. My DH ((((Hearts)))) it... I found this on Cooking Light.. 

Pecan-Crusted Tilapia

 

 

Ingredients

 

1/2 cup dry breadcrumbs 2 tablespoons finely chopped pecans 1/2 teaspoon salt 1/4 teaspoon garlic powder 1/4 teaspoon black pepper 1/2 cup low-fat buttermilk  (or skim milk with a couple tbs of plain yogurt mixed in) 1/2 teaspoon hot sauce 3 tablespoons all-purpose flour 4 (6-ounce) tilapia or snapper fillets (I use the fresh from the seafood counter at my local supermarket) 1 tablespoon vegetable oil, divided 4 lemon wedges

 

cup dry breadcrumbs tablespoons finely chopped pecans teaspoon salt teaspoon garlic powder teaspoon black pepper cup low-fat buttermilk  (or skim milk with a couple tbs of plain yogurt mixed in)teaspoon hot sauce tablespoons all-purpose flour (6-ounce) tilapia or snapper fillets (I use the fresh from the seafood counter at my local supermarket)tablespoon vegetable oil, divided lemon wedges

Preparation

 

Combine first 5 ingredients in a shallow dish. Combine buttermilk and hot sauce in a medium bowl; place flour in a shallow dish. Dredge 1 fillet in flour. Dip in buttermilk mixture; dredge in breadcrumb mixture. Repeat procedure with remaining fillets, flour, buttermilk mixture, and breadcrumb mixture.

 

Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium-high heat. Add 2 fillets; cook 3 minutes on each side or until fish flakes easily when tested with a fork. Repeat procedure with remaining oil and fillets. Serve with lemon wedges.

 

Yield

 

4 servings (serving size: 1 tilapia fillet)

 

Nutritional Information

 

CALORIES 302(27% from fat); FAT 9.1g (sat 1.1g,mono 3.9g,poly 2.6g); PROTEIN 38.4g; CHOLESTEROL 64mg; CALCIUM 98mg; SODIUM 530mg; FIBER 0.9g; IRON 1.3mg; CARBOHYDRATE 14.2g