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Beans - Lentils



Category : Beans - Lentils
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Pasta and Bean Soup

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Posted by ADMIN at 09/26/2007 06:36 | 0 comments

In large nonstick saucepan sprayed with vegetable spray, heat oil; saute garlic, onions, carrots and celery for 5 minutes. Add tomatoes, stock, basil, oregano and 2 cups of beans. Mash remaining 1 cup of beans and add to soup. Simmer for 15 minutes, stirring occasionally. Add pasta and simmer...


Lentil Vegetable Soup

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Posted by ADMIN at 09/26/2007 06:36 | 0 comments

Heat oil in heavy large saucepan over medium-high heat. Add onions, green bepper and garlic and saute until tender, about 5 minutes. Add remaining ingredients. Cover and simmer until ltentils and rice are tender and soup is thick, about 1 hour, 15 minutes. Season with salt and pepper.


White Bean Soup with Rosemary and Parmesan

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Posted by ADMIN at 09/26/2007 06:36 | 0 comments

This is a sturdy soup that makes a meal in itself. Itis popular in northern Italy, especially Tuscany. You may substitute other dried beans such as garbanzo, white kidney beans or cannellini beans. Garnish with croutons if desired. Soak the beans in lots of water for at least three hours....


Red Lentils with Fried Onions

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Posted by ADMIN at 09/26/2007 06:35 | 0 comments

1. Bring the lentils to the boil in the measured amount of water in a large saucepan. Remove any scum that forms. 2. Add the turmeric, cumin and tomatoes, and mix with the lentils. 3. Lower the heat, partially cover and simmer the lentils for about 40 minutes until tender. Add the salt,...


Mexican Border Beans

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Posted by ADMIN at 09/26/2007 06:35 | 0 comments

*Ingredients do not effect the flavor of the beans, but they do take out the gas for most people. Drain beans and cover with water an inch or more. Bring to boil over high heat. Lower heat and simmer uncovered. After the first hour add salt pork. Second hour: Add garlic. Third hour:...


Mediterranean Pot Stickers (H-Ch)

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Posted by ADMIN at 09/26/2007 06:35 | 0 comments

1. Combine lentils, feta, onion, dill, garlic, peel and pepper in medium mixing bowl. Set filling aside. 2. Cut 6-inch circle from each eggroll skin. (Use inverted 1 1/2 pint mixing bowl as template.) Cover eggroll skins with plastic wrap to prevent drying. Place 2 tablespoons filling on bottom...


Low-Fat Bean Dip

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Posted by ADMIN at 09/26/2007 06:35 | 0 comments

In a small mixing bowl beat together cream cheese, sour cream, oregano, garlic powder, and red pepper. Spread evenly in a 9- or 10-inch quiche dish or pie plate. Spread 1 cup picante sauce over top. Puree the beans and liquid in a blender or processor, adding 1/2 cup picante sauce. Spread over...


Lentils with Cotechino Sausage

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Posted by ADMIN at 09/26/2007 06:35 | 0 comments

From "Celebrating Italy," by Carol Field (William Morrow). Soak the sausage in water for 2 hours. Wash lentils, cover with water and cook 45 minutes. Wrap the sausage in cheesecloth, pierce with a fork and cook in broth over low heat 50 minutes, skimming off any fat. Cool, unwrap and...


Lentil Tacos

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Posted by ADMIN at 09/26/2007 06:35 | 0 comments

In a large frying pan over medium heat, saute the onions, celery and garlic in the oil for 5 minutes. Stir in the lentils, chili powder, cumin and oregano. Cook for 1 minutes. Add the stock and raisins. Cover and cook for 20 minutes, or until the lentils are tender. Remove the lid and cook,...


Lamb Shanks with Lentils

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Posted by ADMIN at 09/26/2007 06:35 | 0 comments

From "The Complete Book of Greek Cooking," edited by Katherine R. Boulukos (Harper-Collins). In a large skillet, brown lamb shanks in oilve oil. Add 1/2 cup water, garlic, 1/2 teaspoon salt, oregano and pepper. Cook, covered, over low heat for one hour, or until tender. Rinse lentils...