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1 cup margarine or butter
1 cup brown sugar
1/2 cup lentil puree*
1 tsp vanilla
2 eggs
1 1/2 cups flour
1 cup quick cooking rolled oats
1 tsp baking soda
1/2 tsp cinnamon
1/2 tsp salt
2 cups semi-sweet chocolate chips
Cream together margarine, sugar and lentil puree. Stir in vanilla and beaten eggs. Combine dry ingredients and stir in. Mix in chocolate chips. Drop from spoon onto greased cookie sheets. Bake in 375°F oven, 12 to 14 minutes.
Yields about 4 dozen.
* Lentil Puree: Lentil puree freezes well. Double this recipe and have some on hand to make baked loaves and cookies or use in chowders and soups.
1 cup lentils
2 1/2 cups water
Wash lentils. Cover with water. Bring to a boil and reduce heat. Cover and simmer until lentils are tender, 30 to 45 minutes. Drain lentils. Save enough stock to blend with lentils to the consistency of canned pumpkin. As puree forms, stop, scrape and mix with a spatula and start blender again until a smooth puree is developed.
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1/2 cup margarine or butter
1 cup white sugar
2 eggs
1 1/2 bananas, mashed
4 Tbsp buttermilk or sour milk
1/2 cup lentil puree*
1 tsp vanilla
2 cups flour
1 tsp baking soda
1/2 tsp salt
1 cup chopped walnuts (optional)
Cream butter and sugar, add eggs, beat well. Add well-mashed bananas and beat. Add sour milk and puree mix. Add vanilla and dry ingredients and mix by hand. Add nuts.
Put into greased 9 x 5 x 3 inch loaf pan. Bake in a 350°F oven 50 to 60 minutes or until a toothpick inserted in the centre comes out clean.
*Lentil Puree: Lentil puree freezes well. Double this recipe and have some on hand to make baked loaves and cookies or use in chowders and soups.
1 cup lentils
2 1/2 cups water
Wash lentils. Cover with water. Bring to a boil and reduce heat. Cover and simmer until lentils are tender, 30 to 45 minutes. Drain lentils. Save enough stock to blend with lentils to the consistency of canned pumpkin. As puree forms, stop, scrape and mix with a spatula and start blender again until a smooth puree is developed.
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10 cups beef stock, vegetable, water or a combination
1/4 cup pot barley
1/2 lb lean ground beef
1/2 tsp salt
1 tsp parsley flakes
1/8 tsp pepper
1/8 tsp garlic powder
1 egg, slightly beaten
1/4 cup quick cooking oats
2 Tbsp milk
1 1/2 cups chopped onion
2 cups sliced carrots
1 cup sliced celery
2 cloves garlic, minced
1 tsp dried basil
1/4 tsp thyme
Salt and pepper
1 1/4 cups split red lentils, washed
1 bay leaf
1/2 cup diced peppers (red or green)
1 quart or 2 (14oz/398 mL) canned tomatoes
In a 6-quart pot put 9 cups of the stock and the barley. cover and bring to a boil, simmer 20 - 30 minutes until barley is almost done.
Meanwhile, make tiny meatballs: Mix together the ground beef, salt, parsley, pepper, garlic powder, egg, oats and milk. Shape into about 30 1/4 inch meatballs. Brown in heated greased skillet on all sides or bake on a lightly greased baking sheet about 25 minutes at 400°F. Set aside.
To the soup add the onion, carrots, celery, garlic, basil, thyme, a little salt and pepper and the bay leaf. Bring to a boil again and cook 10 minutes. add lentils and peppers; bring to a boil and cook till lentils are tender, 5-10 minutes. add crushed tomatoes and reserved meatballs. add remaining 1 cup stock to skillet; scrape up all bits and add to soup. cover and bring to a boil. Taste and adjust seasoning by adding more salt and pepper as desired.
Makes about 1 gallon and freezes well.
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1 cup lentils, well rinsed
3 cups water
4 Tbsp oil
1 cup chopped onion
1 can diced tomatoes (250mL)
2 cloves garlic, minced
1/2 cup ketchup
1 tsp dry mustard
2 tsp chili powder
salt & pepper, to taste
Cook lentils. Saute onions in the oil, add tomatoes and garlic. Saute 5
minutes. Add ketchup and seasonings; simmer 5 to 10 minutes. Add cooked
lentils, adding or draining liquid as needed to obtain desired
consistency. Stir and heat. Serve on open-faced buns or rice.
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3 small diced tomatoes
1 small diced green & red pepper
1 small diced red onion
2 finely chopped jalapenos
1 Tbsp honey
2 limes (juice)
1 cup cooked lentils
Salt & pepper to taste
1/4 cup chopped cilantro
Combine all ingredients in a non-reactive bowl and let sit for 2 hours in refrigerator.
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