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Caribou Stew

Servings: 8
Ingredients:

2 lb Caribou (Boneless)
Flour; for dredging
Salt and pepper to taste
Oil; for browning meat
1/2 c  White Wine
1/8 c  Worcestershire Sauce
1 c  Lentils
4    Small potatoes, quartered
1    Carrot; peeled and sliced
1    Celery rib; chopped
1/2 c  Parsnip or turnip; diced
1    Jalapeno pepper, diced
2 md Banana peppers, chopped
1    Bay leaf
Spices and herbs to taste

Dredge meat in seasoned flour and brown in a frying pan with a little oil.Transfer to a large sauce pan or crockpot, add the rest of the ingredientswith enough water to cover. Simmer for 2 hours on low or 10 hours in thecrockpot. Adjust seasonings and serve.
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Lencsefozelek (Buttered Lentils)

Servings: 6
Ingredients:

1 lb Lentils, dried
1 md Onions; minced
1 ea Carrots; peeled, sliced thin
1/4 lb Butter, unsalted
1 pn Cloves, ground
1 ts Parsley, flat; minced
1/4 ts Pepper, black

Wash the lentils and soak them in water overnight. Drain. The followingday, saute the onion and carrot in 1 tablespoon of the butter.Add cloves, parsley, drained lentils and pepper, and enough water tocover. Cook in a large pot until done - about 1 1/2 hours.While the lentils are still very hot stir [...]

Lentil-Vegetable Stew

Servings: 6
Ingredients:

1/4 c  Wine Sherry
1 c  Onion chopped
1 c  Carrot shredded
1/2 c  Potato sweet diced
1 md Pepper green
2 T  Garlic clove minced
2 c  Lentils
6 c  Vegetable Broth (home made)
1/4 t  Cumin seed, ground
1 t  Curry powder
1/4 t  Cinnamon

In a skillet over medium high heat, bring sherry to a simmer. Addonions and saute 2 minutes. Add carrots, sweet potato, bell pepper,and garlic; saute 1 minute until sherry evaporates. Spoon into slowcooker. Add remaining ingredients. Cover and cook on low for 8 to 10hours until lentils are cooked. Add salt and pepper [...]

LENTIL PHEASANT SOUP

Servings: 1
Ingredients:

2 tb Olive oil
2 tb Unsalted butter
3    Carrots cut into 1/2-in
-Dice
3    Celery stalks cup into
-1/2-in dice
1 md Parsnip, peeled cut into
-1/4-in dice
3 cl Garlic, minced and peeled
4 c  Defatted canned or fresh
-Made chicken broth
3 c  Drained crushed canned
Plum tomatos
1 c  Dried lentils rinsed well
2 lb Pheasant/chicken/guinea
-hen Quartered with backbone
6 tb Italian parsley
1 tb Chopped fresh rosemary OR
1 ts Dried rosemary
1/4 ts Ground allspice
Fresh ground black pepper
Salt to taste optional
3/4 c  Dry sherry

Heat oil and butter in s soup pot. Add carrots, onions, celery, parsnip andgarlic. Cook, covered, over medium heat for 15 minutes to wilt vegetables.Stir once. Add broth, tomatos, lentils, pheasant legs and backbone. Simmer,partially covered, for 15 minutes. Add pheasant breasts and simmer another15 minutes. Remove legs and breasts; reserve. Leave [...]

SPICY LENTIL SOUP

Servings: 4
Ingredients:

1 lb Lentils, washed
8 c  Water
1    Celery stalk, chopped
1    Onion, chopped
1    Carrot, sliced
2 c  Diced tomatoes
4    Garlic cloves,
-diced (or less)
2 t  Cayenne
2 t  Chili powder
1 t  Cumin
Salt (to taste)

Put all the ingredients in a pot. Bring to a boil. Reduce heat and cover.Cook for about 45 minutes or until beans are tender. Stir occasionally;you will also need to add water during this 45 minutes.
NOTES:
* A simple soup with lentils, tomatoes and hot pepper — This is a spicyvegetarian lentil soup. [...]

PILAF WITH SOUR CHERRIES AND LENTILS

Servings: 2
Ingredients:

2 c  Basmati rice (*)
2    Onions, peeled
-(thinly sliced)
1/2 c  Red lentils (*)
7 oz Sour cherries,
-or more  (*)
2 c  Chicken or meat
-broth (*)
4 T  Butter, unsalted,
-or more
Turmeric, cumin, salt

In a 4-5 quart Dutch oven, melt most of the butter and slowly brown theonions. Add the cleaned lentils and fry a bit; then the same for thecleaned rice. Stir constantly, browning the rice without letting it stick.
Add the cherries and about 2 1/4 cups liquid made up of [...]

*Sweet And Spicy Lentil Stew (Sue)

Servings: 4
Ingredients:

1 1/2 c  Basmati rice
1 c  Red lentils
1 1/2 c  Potatoes, cut up small
(eighths, i.e.)
2 ea Garlic cloves, chopped
1 ds Olive oil
1 lg Onion, cut up
1 ts Ground cumin
1 tb Sweet Hungarian paprika
1/2 t  Curry
1/8 t  Cayenne
1/2 t  Chili powder
1 ds Worcesteshire sauce
1 T  Tamari
1 T  Vinegar
2 T  Honey
2 c  Tomatoes, chopped
1 cn Tomato paste (6 oz)
1 c  Vegetable stock
1 c  Green peas, fresh or frozen
Salt and pepper

Start rice cooking.Note: Spices are on the mild side.Rinse and cook lentils and potatotes (approx. 25-30 min.) When done, drain andset aside. Use plenty of water to cook lentils.While lentils are cooking, toast garlic. (Pile garlic in corner of aheavy, non-stick pan. Put a few drops of olive or [...]

Lentil Enchiladas

Servings: 1
Ingredients:

3 c  Water
1 c  Lentils
1    Onion, chopped (recipe
Called for ’small’ onion, I
Used a large one)
1    Green pepper, chopped
2 ts Garlic (I used fresh
Oil-free garlic from a jar)
1 ts Red pepper
1 ts Black pepper
1 ts Cumin
1/2 c  Salsa
1 ea Ff tortillas

—————————–OPTIONAL GARNISHES—————————–1 ea Chopped fresh tomatoes1 ea Salsa
Put water and beans in saucepan on med high heat. Add all ingredientsexcept salsa and tortillas. Bring to a boil, stirring occasionlly. Reduceheat and let cook til lentils are soft, about 45 minutes. (Keep stirringbecause the beans will stick to the bottom of the pot.) Once [...]

Lentil And Rice One-Pot Supper

Servings: 4
Ingredients:

1 c  Lentils
1/2 c  Rice
2 c  Sliced carrots
3 c  Water
1 pk Vegetable broth
1 ts Garlic
1 ts Dried basil
1 tb Olive oil

Wash and pick over lentils. Place in a large saucepan with rice andcarrots. Add remaining ingredients. Bring to a boil. Reduce heat, cover andcook until rice is done, 20 to 30 minutes.
Makes 4 servings.
Source: Kokomo Tribune, March 13, 1995
GENIE Food and Wine RT [*], Fri Mar 24, 1995, Posted by [...]

Pasta With Red Pepper And Lentil Sauce

Servings: 1
Ingredients:

1/2 c  Dried lentils
4 c  Water
2    Bay leaves
1 1/2 c  Diced onions
2    Cloves garlic, minced <I use
Considerably more, at least
4 or 5>
1 tb Dried basil
1/4 c  Plus 2 tablespoons burgandy
Or other red wine
2 c  Chopped sweet red bell
Peppers
1 ts Balsamic vinegar
1 ea Salt to taste
1 ea Freshly ground black pepper
2 1/2 oz Uncooked pasta per person
1/4 c  Freshly chopped basil for
Garnish

Rinse and sort lentils, boil the 4 cups water, add lentils and bay leaves,simmer until lentils are tender but have not lost their shape. Strain andremove the bay leaves.
Combine onions, garlic, and dried basil and braise them in the red wine.Seed, core and choip the red peppers and [...]