CGF Brokerage and Consulting

12 cups red lentils
6 & 1/2 quarts water
2 Tbsp tumeric
3/4 cup oil
12 cups chopped onion
1/2 cup minced garlic
10 small jalapeno peppers, seeded and minced
1/4 cup thinly shaved fresh ginger
1 tsp ground coriander
1 tsp cinnamon
1 tsp cardamom
1 tsp ground cloves
1 tsp black pepper
Salt, to taste
Cooked basmati rice, as needed

In a large pot, boil lentils in water about 5 minutes.
Turn down heat to simmer.
Stir in turmeric.; continue to simmer about 15 - 20 minutes, until lentils soften and mixture thickens.
If necessary, add more water to prevent sticking.
In seperate saute pan, cook onion, garlic and jalapenos in oil over medium heat until they begin to brown and soften, about 5 minutes. Stir in ginger and cook 1 minute. Stir onions into lentils.
Blend coriander, cardamom, cloves and pepper; stir into lentil mixture.
Cook and stir over low heat 3 to 5 minutes, adding salt and water, if necessary.
To serve, portion 1 cup of lentils over rice.

Makes 24 (1 cup) servings.

5 lbs red lentils
1 lb celery, chopped
1 lb leeks, chopped
10 oz butter
2 oz brown sugar
1 Tbsp dry mustard
1 Tbsp thyme, crushed
2 tsp pepper
3 oz cider vinegar
3 gallons ham stock
4 oz roux
2 & 1/2 quarts potatoes, diced
Salt to taste
Bacon bits for garnish

Saute celery and leeks in butter until transparent.
Combine with rinsed, drained lentils, sugar, seasonings, vinegar and stock.
Cover and bring to a boil. Reduce heat and simmer gently 20 minutes.
Add roux and whisk briskly until blended.
Add potatoes and continue cooking an additional 5 minutes.
Season to taste with salt. Hold warm for service.
Serve 8 oz per portion. Garnish with bacon bits.

Makes 48 (1 cup) servings (3 gallons).

6 cups onion, chopped
1/4 cup minced garlic
1 cup chicken broth
15 cups (7 lbs 8oz) Red Crimson Lentils
10 lb canned diced tomatoes, drained
5 cups canned diced chilies
4 cups sliced black olives
1 & 1/4 cup chopped cilantro
1/3 cup ground cumin
2 Tbsp crushed red pepper flakes
1 Tbsp salt
6 cups shredded Monterey Jack cheese

In stock pot, cook onions and garlic in broth over medium heat until onion is tender, about 5 minutes.
Stir in lentils, tomatoes, chilies, olives, cilantro, cumin, red peper flakes, and salt.
Cook over low heat until heated through, about 5 minutes.
Portion 1 & 1/2 cups mixture into individual 2 cup coated casserole dishes.
Top each dish with 1 oz (1/4 cup) cheese.
Insert tortilla chips around edges of casserole, as needed.
Bake at 350° until heated through and cheese melts, about 15 minutes.

1/4 cup oil
1 lb lean ham, chopped
1 lb onion, chopped
1 lb celery, sliced
1 lb green pepper, chopped
3 Tbsp garlic, minced
1 Tbsp dried thyme leaves
1 Tbsp Cajun-style seasoning*
1 tsp rubbed sage
5 whole bay leaves
51 oz canned, diced tomatoes
2 quarts plus 1 cup chicken broth
3 cups lentils, rinsed
2 cups long grain rice
1 lb fresh shrimp, peeled and deveined

In stock pot, saute ham in oil until lightly browned.
Stir in onion, celery, green pepper, garlic, thyme, Cajun seasoning, sage and bay leaves.
Saute until vegetables are soft, about 5 minutes.
Stir in tomatoes, chicken broth, lentils, rice and shrimp.
Bring to a boil, reduce heat and cover.
Simmer 20 - 30 minutes, until liquid is absorbed and rice is tender.
Remove bay leaves before serving.

* 1/2 tsp ground red pepper and 1/2 Tbsp white pepper may be substituted for Cajun-style seasoning.