Apple Lentil Slaw *Low Fat* Print
4 cups shredded cabbage
1 cup cooked or canned lentils
1/2 cup shredded carrot
1/2 cup chopped celery
1/4 cup chopped green onion
1 unpeeled red apple, diced
1 Tbsp lemon juice
2 Tbsp raisins or craisins

3 Tbsp white vinegar
1 Tbsp sugar
1 Tbsp lemon juice
2 Tbsp vegetable oil
1 tsp salt
1/2 tsp celery seed

In a large bowl, combine cabbage, lentils, carrots, celery and onion.
In a small bowl, toss apple with lemon juice and set aside.
In a small saucepan mix vinegar, sugar, lemon juice, oil, salt and celery seed.
Heat and stir over low heat until sugar is dissolved.
Pour hot dressing over cabbage mixture, mix well.
Add apple and raisins. Refrigerate for at least 2 hours or up to 2 days.
Hamburger Vegetable Lentil Soup Print
1 lb hamburger
5 & 3/4 cups tomato juice
4 cups water
1 cup lentils, washed
1 cup diced carrots
1 cup diced cabbage
1 cup chopped celery
1/2 cup chopped onion
1 tsp salt
1/2 tsp pepper
1 tsp green pepper (or green pepper flakes) - optional
1 bay leaf

Brown hamburger until crumbly and no pink remains. Drain.
Bring tomato jusice and water to a boil.
Add rest of the ingredients.
Bring back to a boil; reduce heat and simmer 1 & 1/2 hours.
Freezes well.
Wonderful Slow Cooker Lentils Print
1 & 3/4 cup lentils, rinsed
2 large onions, chopped
2 cloves garlic, minced
2 cups canned tomatoes, chopped with liquid
2 cups water or stock
2 large carrots, sliced
1/2 cup sliced celery
1 bell pepper, diced
2 Tbsp chopped parsley
1 bay leaf
1/2 tsp salt
1/8 tsp marjoram
1/8 tsp sage
1/8 tsp thyme
1/2 lb reduced fat cheddar cheese, shredded

Place all ingredients, except cheese in crockpot and cook on High for 2 & 1/2 hours or until lentils are tender.
Stir in cheese until it is melted and serve.

Serves 8 - 10

1 WW Point
Wholesome Lentil Soup Print
1 & 1/2 tsp canola oil
1 & 1/4 cup onions, chopped
1 cup celery, chopped
2 cloves garlic, minced
8 cups chicken broth
1 can (28oz) tomatoes, diced
1 can (10oz) undiluted tomato soup
2 cups brown or green lentils, washed
2 cups carrots, chopped
2 cups yams or sweet potatoes, peeled & diced
1 & 1/2 tsp dried oregano
1 tsp ground cumin
1 tsp salt
3/4 tsp ground coriander
1/2 tsp black pepper
1/8 tsp nutmeg
2 cups packed fresh spinach, chopped

Saute onions, celery and garlic in canola oil for 3 to 4 minutes.
Add remaining ingredients, except spinach.
Bring to a boil.
Reduce heat, cover and simmer for 30 minutes, stirring occasionally.
Add spinach and simmer for 15 more minutes.
Serve hot.
This is even better the next day!
Western Chili Print
1 cup chopped onion
2 large cloves garlic, minced
1 & 1/2 Tbsp canola oil
1 cup dry lentils, rinsed
1 cup diced potato
1/2 cup shredded carrot
1 green bell pepper, seeded & chopped
1 Tbsp chili powder, or to taste
1 & 1/2 cups water
2 tsp beef bouillon granules or 2 beef bouillon cubes
1 (14.5 oz) can tomatoes
1 (8oz) can tomato sauce
1 (15oz) can chickpeas, drained & rinsed or 2 cups cooked
1/4 tsp crushed red pepper, or to taste
Salt & freshly ground black pepper, to taste

In a large heavy saucepan, cook onion and garlic in oil for 3 to 4 minutes.
Add lentils and stir to coat them with oil.
Add potatoes, carrot, bell peper, chili powder, water and bouillon.
Bring to a boil, reduce heat, cover and simmer about 25 minutes or until lentils are tender.
Add tomatoes, breaking them up as you do, tomato sauce, chickpeas and red pepper.
Simmer for another 15 minutes.
Season to taste with red pepper, salt and black pepper.

Nutrtional Facts:
Calories 219; Protein 10g; Carbohydrates 38g; Fiber 9g; Total Fat 4g; Saturated Fat 0g; Iron 4mg;
Sodium 595mg; Folate 162mcg; Calcium 61mg; Magnesium 56mg.
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