3 medium onions, peeled and halved crosswise
9 large tomatoes, firm and ripe
15 - 18 cloves garlic, unpeeled
1/4 to 1/3 cup olive oil
6 cups cooked lentils (to tender)
3 quarts chicken or vegetable stock
1 & 1.2 Tbsp ground cumin
1/4 cup frech cilantro or parsley, chopped
Hot red pepper sauce or red pepper flakes as needed
Vegetable chips, sliced olives as needed or 1 tsp non-fat yogurt for garnish
Heat a large non-stick wok or deep saute pan over medium heat.
Add one third to one half of onions, tomatoes and garlic to pan.
Cook, turning as needed, until vegetables are slightly charred.
Transfer vegetable to food processor or blender; pulse until finely chopped and blended.
Pour into oiled stock pot and keep warm.
Repeat with remaining uncooked vegetables.
Cook puree over medium heat 10 to 15 minutes until reduced and thickened.
Stir in cooked lentils, broth, cumin and cilantro, simmer 10 to 15 minutes until lentils are softened.
To serve:
Portion 1 cup soup into small bowl.
Top with dash of hot pepper sauce / flakes and chips, olives or yogurt.
For a unique variation try adding sliced plantain bananas.
Makes 24 (1 cup) servings.
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1 lb cooked (slightly firm) lentils
1 lb fresh mushrooms
3 cups pitted black olives
3 cups chopped onion
2 cups rolled oats, uncooked
2 cups cooked instant brown rice
7 large egg whites, slightly beaten
2 cups shredded low-fat mozzarella cheese
2 tsp seasoned salt
1 Tbsp dried thyme leaves
1 tsp white pepper
24 buns, split
3 cups salsa, if desired
Place lentils in food processor and pulse just until broken, about 5 seconds.
Transfer lentils to a large mixing bowl.
Pulse mushrooms and olives in food processor until finely chopped.
Transfer to mixing bowl.
Thoroughly blend onions, oats, brown rice, egg whites, cheese, salt, thyme and white pepper into lentil mixture.
Form each 1/2 cup of mixture into a 4 inch patty.
Transfer patties to coated baking sheets.
Bake at 350° for 25 minutes.
Turn and continue baking 10 to 12 minutes more.
To serve:
Place each burger onto cut half of bun.
Top each burger with 2 Tbsp salsa, if desired.
Cover with bun top.
Makes 24 (3oz) patties.
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1 & 3/4 cup chicken broth
2 Tbsp onion flakes
1 cup water
2/3 cup quick-cooking rice
1/2 cup red lentils
1/4 cup sweet red pepper, chopped
1 cup mild salsa
1 cup corn kernals
1 can kidney beans, drained and rinsed
1 cup medium salsa
1/2 tsp chili powder
1/4 tsp garlic powder
8 tomato slices
Heat chicken broth, onion flakes and water.
Add rice and lentils and cook for 5 minutes.
Add the remaining ingredients, except tomato slices and bring back to a boil.
Simmer for 10 minutes.
Serve with tomato slices.
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3 cups lentils
3 Tbsp taco seasoning
1 & 1/2 quarts water
2 quarts plus 1 cup cooked pinto beans
Salt & cayenne pepper to taste
24 (10 inch) whole wheat or flour tortillas, warmed
6 cups (1 lb) chredded lettuce
1 & 1/2 cups (12oz) shredded cheddar cheese
12 oz sliced rips olives
Combine lentils, seasonings and water in a large pot. Heat to boiling.
Reduce to simmer and cook, coovered, until lentils are tender, about 15 - 20 minutes.
Reserve 2 cups lentils; set aside.
Combine remaining lentils and pinto beans in food processor or blender.
Process until smooth. Stir in reserved lentils.
Season with salt and pepper, if desired.
To serve:
Spread 1/2 cup lentil mixture down center of tortilla.
Top each tortilla with 1/4 cup lettuce, 2 Tbsp cheese and 1 Tbsp olives.
Serve with lentil salsa.
Serves 24. (1/2 cup)
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3 cups chopped fresh tomatoes
1 & 1/2 cups finely chopped onion
3/4 cup diced green chilies
3 cups cooked lentils
2 Tbsp chopped cilantro
2 Tbsp red wine vinegar
2 Tbsp lime juice
4 cloves minced garlic
1 tsp salt
Combine all ingredients in bowl, stirring to blend.
Refrigerate before serving.
Serve 1/3 cup salsa with each lentil burrito or other Mexican dish.
Makes 24 (1/3 cup) servings.
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