Mouthwatering Monday!
Just think this is the last one for us before Christmas. Time just flies by so fast and faster the older we get!
The topic for this week is...........LENTILS!
I made lentil soup a couple of weeks ago for the first time in my life. Here is the recipe that I used, I thought it was good. If you try it I hope that you find it to be good too. Let me know if you use it.
Brenda's Lentil Soup
1 pound bag lentils
left over ham
onion~diced as much as you want
carrots~thinly sliced or slivered as much as you want
onion powder
garlic powder
no salt seasoning
10 cups water
I threw everything in the crock pot and cooked it on low for 10 hours. It makes a lot and can be frozen too.
I got this recipe from the back of the lentil bag so that is how I found it. I wish I could tell you that it was passed down from generation to generation in my family but oh well, it wasn't. ha ha
It's not what you gather, but what you scatter
that tells what kind of life you have lived.
Hey Brenda, Its still Sunday night in Arizona, your so funny. I love lentil soup. I'm going grocery shopping in the morning and I think I'm going to buy me a bag and make some soup. It's suppose to be getting like winter here in Tucson this week, they are even talking about the possibility of snow! We might have a white Christmas like the rest of the country. Wouldn't that be fun! I don't think Miss Linda would like it too much though. 
Sweet dreams.
Reggie
Lentil Salad - 1
Ingredients
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1 C. Raw Germinated Lentils
1/4 Chopped Onion
1 Tomato, Chopped
1 Cucumber, Chopped
1 TBS. Olive Oil
1/8 C (1oz) Apple Cider Vinegar
Celtic Salt to Taste
Lemon squeeze
Mix the germinated lentils,
(soaked 8 hours or overnight) onion, tomato,, and cucumber in a medium bowl. Pour the oil and vinegar over the lentil salad, and toss well. Season with sea salt and a squeeze of lemon. Toss again. Let sit for 2-3 hour in the refrigerator to absorb the nice onion flavor.
Number of Servings: 4
Nutritional Info
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2 cups dry brown lentils, rinsed
1 bay leaf
1 cup uncooked fine bulgur wheat
1 cup soft whole-wheat bread crumbs
1 egg substitute, beaten
1 tbs ketchup
1 medium onion, chopped
1 clove garlic, crushed
1 tsp dried thyme
2 tsp dried oregano
1 tsp dried tarragon
salt and pepper to taste
3 tbs tomato paste or tomato sauce
Prep: Cook lentils and bay leaf in pot with 6 cups water. Bring to a boil,
reduce heat, cover and simmer until lentils are soft and water has been
absorbed, about 45 min.
Combine bulgur and 2 cups water in a med. saucepan. Bring to a boil,
reduce heat, cover and simmer for about 15 min.
Preheat oven to 350F. Transfer lentils to a large mixing bowl. Add
bulgur, and remaining ingredients except tomato paste or sauce. Mix well
with your hands until thoroughly combined. Pat mixture into a 9" loaf pan.
Bake for 40 min. until firm but not dry. During last minutes of baking,
brush top with tomato paste or sauce. Let cool for 15 min. Cut into slices
and serve warm.
Nutrition Info per serving:
341 calories, 19g protein, 2g fat, 62g carbohydrate, 28mg cholesterol, 445mg
sodium, 8g fiber.
Kathi
hi brenda!!! well here is a good recipe i have for white bean chili...or you can use it for a dip with tostitos.
WHITE BEAN CHILI
1 large jar of great northern beans (randall's is what i use)
2 chicken breast, cooked and pulled apart
1/2 jar salsa
onion, chopped
garlic powder (to taste)
cumin powder (to taste)
8 ounces shredded cheese (i use mozzerella)
mix all in crock pot and simmer til thickened for a dip, serve with tostitos or heat til done for chili
