• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Lentil Pecan Patties

  • Recipe Submitted by on

Category: Main Dish, Vegetables

 Ingredients List

  • 2 c cooked lentils
  • 1 c oatmeal
  • 1 x onion, minced
  • 1 x mushrooms, chopped (sm can)
  • 1 c pecans chopped fine
  • 3 T soy sauce (or substitute)
  • 1/2 c water
  • 1/2 t marjoram
  • 1/4 t sage
  • Thoroughly mix all ingredients. Form into patties and bake at 350 degrees
  • for 30-40 minutes (turning after 15-20 minutes) until browned on both
  • sides. ~--
  • From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

 Directions



Recipe via Meal-Master (tm) v8.05

Title: Lentil Pheasant Soup
Categories: Soups, Wild game
Yield: 1 Servings

2 tb Olive oil
2 tb Unsalted butter
3 Carrots cut into 1/2-in
-Dice
3 Celery stalks cup into
-1/2-in dice
1 md Parsnip, peeled cut into
-1/4-in dice
3 cl Garlic, minced and peeled
4 c Defatted canned or fresh
-Made chicken broth
3 c Drained crushed canned
Plum tomatos
1 c Dried lentils rinsed well
2 lb Pheasant/chicken/guinea
-hen Quartered with backbone
6 tb Italian parsley
1 tb Chopped fresh rosemary OR
1 ts Dried rosemary
1/4 ts Ground allspice
Fresh ground black pepper
Salt to taste optional
3/4 c Dry sherry

Heat oil and butter in s soup pot. Add carrots, onions, celery, parsnip and
garlic. Cook, covered, over medium heat for 15 minutes to wilt vegetables.
Stir once. Add broth, tomatos, lentils, pheasant legs and backbone. Simmer,
partially covered, for 15 minutes. Add pheasant breasts and simmer another
15 minutes. Remove legs and breasts; reserve. Leave backbone in. Add 4 Tb
parsley, rosemary, allspice, pepper and salt. Stir and simmer, covered,
another 20 minutes. While soup simmers, remove skin from pheasant and shred
meat. Remove cover from soup, add shredded pheasant, shhery and remaining
parsley. Serve immediately.


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