Guest guest Posted August 21, 2000 Report Share Posted August 21, 2000 Indian Lentils and Rice Lentil Burritos Lentil Loaf Lentil Mushroom Burgers Lentil Salad with Feta Cheese * Exported from MasterCook * Indian Lentils and Rice Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Meatless Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 medium green onions -- chopped (1/2 cup) 1 tablespoon finely chopped gingerroot 1/8 teaspoon crushed red pepper 2 cloves garlic -- finely chopped 5 1/4 cups vegetable broth* 1 1/2 cups dried lentils -- sorted and rinsed 1 teaspoon ground turmeric 1/2 teaspoon salt 1 large tomato -- chopped (1 cup) 1/4 cup shredded coconut 2 tablespoons chopped fresh mint OR 2 teaspoons dried mint leaves 3 cups hot cooked rice 1 1/2 cups plain nonfat yogurt Spray 3-quart saucepan with nonstick cooking spray. Cook green onions, gingerroot, red pepper and garlic in saucepan over medium heat 3 to 5 minutes, stirring occasionally, until onions are tender. Stir in 5 cups of the broth, the lentils, turmeric and salt. Heat to boiling; reduce heat. Cover and simmer about 25 to 30 minutes, adding remaining stock if needed, until lentils are tender. Stir in tomato, coconut and mint. Serve over rice with yogurt. ____________________ Please note, if you should change this recipe it will no longer be an approved Betty Crocker® Recipe. You may notice that the nutritional information calculated by MasterCook is different from the nutritional information listed in the Betty Crocker® cookbooks. Because MasterCook and Betty Crocker® use different nutritional analysis programs and different nutrient databases, variations in results are expected. Copyright: " © General Mills, Inc. 1998. " - - - - - - - - - - - - - - - - - - - Per serving: 358 Calories (kcal); 3g Total Fat; (7% calories from fat); 20g Protein; 64g Carbohydrate; 1mg Cholesterol; 1109mg Sodium Food Exchanges: 3 1/2 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates NOTES : *5 1/4 cups water and 2 tablespoons vegetable bouillon granules can be substituted for the vegetable broth. Nutr. Assoc. : 26402 26051 0 0 5846 0 0 0 0 4923 0 0 2130706543 0 0 * Exported from MasterCook * Lentil Burritos Recipe By :Karen C. Greenlee Serving Size : 6 Preparation Time :0:00 Categories : Beans & Legumes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup dry lentils 1 small onion -- chopped 1 large green chile or green bell pepper -- chopped 1 cup Cheddar cheese -- grated 8 oz tomato sauce 1 teaspoon cumin 1 teaspoon salt (optional) 2 teaspoons green taco sauce (or salsa verde) 1 teaspoon cornstarch 6 flour tortillas sour cream or guacamole for topping Cook lentils per package directions. Meanwhile, in a large skillet, saute onion and green pepper until onion is soft. Drain lentils, but save 1 cup of liquid for sauce. Add lentils to skillet and mix in cheese. Divide mixture between six tortillas and roll up. To prepare sauce: Combine 1 cup of lentil water and tomato sauce in a saucepan. Add taco sauce and bring to a boil. Mix cornstarch with a little of the mixture from saucepan and add to sauce. Cook, stirring constantly, until hot and thickened. Pour sauce over burritos. Place in a hot oven for a few minutes to heat thoroughly. To save time, prepared commercial enchilada sauce could be used in place of this sauce. Serve topped with sour cream or guacamole. - - - - - - - - - - - - - - - - - - - Per serving: 331 Calories (kcal); 12g Total Fat; (31% calories from fat); 12g Protein; 45g Carbohydrate; 20mg Cholesterol; 691mg Sodium Food Exchanges: 2 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates NOTES : A photo of this completed dish can be viewed at: http://albums.photopoint.com/j/AlbumIndex?u=23168 & a=685914 The photo is from Southern Living -- they published my recipe. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Lentil Loaf Recipe By :Karen C. Greenlee Serving Size : 6 Preparation Time :0:00 Categories : Beans & Legumes Main Dishes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups cooked lentils 6 slices bread, torn into small pieces 2 eggs (or substitute) 1 cup vegetable broth 2 tablespoons tomato paste 1/2 teaspoon dried basil 1/4 teaspoon garlic powder 1/2 teaspoon black pepper 1 teaspoon dried parsley 1 tablespoon olive oil 1/2 package dry Knorr Spring Vegetable soup mix 1/3 cup dry bread crumbs vegetarian gravy Put all the ingredients, except dry bread crumbs, into a large bowl and mix well. Pour into a greased loaf pan and bake at 400 for 40 minutes. After baking, sprinkle top with dry bread crumbs and continue baking another 10 minutes. Let sit for 10 minutes or so before serving. Top each serving with vegetarian gravy. - - - - - - - - - - - - - - - - - - - Per serving: 153 Calories (kcal); 4g Total Fat; (20% calories from fat); 8g Protein; 23g Carbohydrate; trace Cholesterol; 368mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Lentil Mushroom Burgers Recipe By :High-Flavor Low-Fat Vegetarian Cooking, Steven Raichlen Serving Size : 8 Preparation Time :0:00 Categories : High-Flavor Low-Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2/3 cup lentils -- picked through and rinsed 1 medium potato -- peeled & cut into 1/2 " dice 1 1/2 tablespoons olive oil -- (to 2 tbsp.) 1 small onion -- finely chopped 2 tablespoons finely chopped red bell pepper 2 carrots -- finely chopped (about 1/2 cup) 1 clove garlic -- minced 8 ounces fresh mushrooms -- thinly sliced (about 2 cups) salt & freshly ground pepper to taste 1 egg white 3 tablespoons finely chopped fresh cilantro or dill 2 cups fresh bread crumbs -- (or as needed) Cook the lentils in 5 cups of boiling water until tender, about 20 to 30 minutes. Add the potatoes the last 10 minutes and cook until soft. Drain the lentils and potatoes in a colander and let cool. Meanwhile, heat 1 tbsp olive oil in a nonstick frying pan. Add the onion, bell pepper, carrots, and garlic, and cook over medium heat until soft, about 3 minutes. Stir in the mushrooms and cook until most of the mushroom liquid has evaporated, about 5 minutes. Season the mixture with salt & pepper to taste. Combine the lentils, potatoes, mushroom mixture, and egg white in a food processor and coarsely puree. Grind in the cilantro and enough bread crumbs to obtain a very stiff paste. Correct the seasoning, adding salt & pepper to taste. Wet your hands and form the mixture into 8 3-inch patties. Place the patties on a lightly oiled plate and chill for at least 2 hours. Heat 1 1/2 teaspoons of oil in a large nonstick frying pan. Cook the burgers over medium heat until crusty and golden brown, 3 to 5 minutes per side. Work in 2 batches if necessary to avoid crowding the pan. Add oil as necessary. To reduce the fat further, you could broil the burgers. (Brush with a little oil before broiling.) Serve the burgers as is or on rolls with sliced tomatoes & lettuce. - - - - - - - - - - - - - - - - - - - Per serving: 144 Calories (kcal); 3g Total Fat; (20% calories from fat); 7g Protein; 22g Carbohydrate; trace Cholesterol; 79mg Sodium Food Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 4695 0 0 0 0 0 383 0 * Exported from MasterCook * Lentil Salad with Feta Cheese Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Cooking Light 1995 Salad/Dressing Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/4 cups dried lentils 3 tablespoons fresh lemon juice 1 1/2 tablespoons olive oil 1/2 teaspoon dried thyme 1/4 teaspoon salt 1/8 teaspoon coarsely ground pepper 1 garlic clove -- crushed 1 1/2 cups quartered cherry tomatoes 1 cup diced cucumber 1/2 cup crumbled Feta cheese -- (2 ounces) 1/3 cup thinly sliced celery Romaine lettuce leaves -- (optional) Place lentils in a large saucepan; cover with water to 2 inches above lentils, and bring to a boil. Cover, reduce heat, and simmer 20 minutes or until tender. Drain well, and set aside. Combine lemon juice and next 5 ingredients (lemon juice through garlic) in a medium bowl; stir with a wire whisk until blended. Add lentils, tomatoes, cucumber, cheese, and celery to lemon juice mixture; toss gently to coat. (serving size: 1-1/2 cups) Source: " Cooking Light, April 1995, page 112 " Copyright: " © Cooking Light " - - - - - - - - - - - - - - - - - - - Per serving: 318 Calories (kcal); 10g Total Fat; (26% calories from fat); 20g Protein; 40g Carbohydrate; 17mg Cholesterol; 363mg Sodium Food Exchanges: 2 1/2 Grain(Starch); 2 Lean Meat; 1 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates Serving Ideas : Serve on lettuce-lined plates, if desired. Nutr. Assoc. : 0 0 0 0 0 0 0 2557 3010 0 2516 2130706543 Quote Link to comment Share on other sites More sharing options...
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