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 ingredients
with enough water to cover. Simmer for 2 hours on low or 10 hours in the
crockpot. 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 following
day, saute the onion and carrot in 1 tablespoon of the butter.
Add cloves, parsley, drained lentils and pepper, and enough water to
cover. Cook in a large pot until done - about 1 1/2 hours.
While the lentils are still very hot stir in the remaining butter until
it is melted. Serve with game, game birds and sausages.

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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. Add
onions and saute 2 minutes. Add carrots, sweet potato, bell pepper,
and garlic; saute 1 minute until sherry evaporates. Spoon into slow
cooker. Add remaining ingredients. Cover and cook on low for 8 to 10
hours until lentils are cooked. Add salt and pepper to taste. Serve
over rice (recommend basmati or jasmine)

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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 and
garlic. 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 another
15 minutes. Remove legs and breasts; reserve. Leave backbone in. Add 4 Tb
parsley, rosemary, allspice, pepper and salt. Stir and simmer, covered,
another 20 minutes. While soup simmers, remove skin from pheasant and shred
meat. Remove cover from soup, add shredded pheasant, shhery and remaining
parsley. Serve immediately.

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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 spicy
vegetarian lentil soup. It makes a very good main course or side dish. You
don’t have to soak the lentils ahead of time!

* The spicing can be varied to taste.

: Difficulty: easy.
: Time: 15 minutes dicing, 2 hours cooking.
: Precision: no need to measure.

: Charles S. Geiger, Esq.
: The University of Texas at Austin, Texas
: cgeiger@ngp.UTEXAS.EDU ihnp4!ut-ngp!cgeiger

: Copyright (C) 1986 USENET Community Trust

—–

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 the
onions. Add the cleaned lentils and fry a bit; then the same for the
cleaned rice. Stir constantly, browning the rice without letting it stick.

Add the cherries and about 2 1/4 cups liquid made up of cherry liquid,
stock and water. Add about 1/4 - 1 t turmeric and about 1/4 t ground cumin
if desired; add necessary salt (depending on the saltiness of your broth).

Bring to a boil, stir with a fork, cover tightly, and let cook over the
very lowest heat for about 20 minutes. Fluff up the rice with a fork (never
a spoon) and add the remaining butter to the bottom of the pot.

Raise the heat slightly for 5-10 mins to form a crust on the bottom (with
the right technique, this should be possible without this step…). Serve,
making sure to include a bit of crust in each serving.

NOTES:

* Pilaf with sour cherries and lentils — This Pilaf with sour cherries
and lentils is a Persian-style dish, although I cannot vouch for its
authenticity. It is rich enough to eat for dinner by itself; as a side
dish, it might be good with a spiced grilled chicken or a lamb stew. It is
a composite of recipes from cookbooks and from a Iranian Jewish family I
know.

* An excellent side dish is yoghurt, possibly flavored (like the Indian
raita) with one or more of: fresh chopped herbs (parsley, coriander,
mint), some salt, some spice (paprika, black pepper, black onion seed, or
coriander seed), olive oil and lemon juice. Even better than yoghurt as a
base is strained yoghurt, also called Lebany Spread or Lebanee, available
commercially in New England from Columbo or Eunuch (look in
Armenian/Arab/Greek stores).

* Basmati or Patna rice is a particularly flavorful and long-grained rice
from India or Pakistan. Any Indian store and many ‘natural foods’ stores
carry it. It is well worth the premium price (about $1.10 a pound);
‘Texmati’ is apparently the same strain grown in Texas, but does not have
anything like the same taste. Inspect and clean it before using, there are
often unhusked grains and occasionally pebbles mixed in. Then rinse in two
changes of water and drain thoroughly. If you cannot get Basmati, use a
good-quality unconverted long-grain rice (Alma, Carolina, but NOT Uncle
Ben’s!).

* Red lentils are about half the diameter of ordinary brown lentils. Do
not substitute brown lentils, which will probably not cook fast enough. Red
lentils are available in Indian, Middle Eastern and some ‘natural foods’
stores. They often contain largish pebbles, so inspect them carefully.
Rinse to get rid of dust, and drain. Red lentils are also very good by
themselves, simply boiled with a few spices and served with butter.

* Sour cherries (in the Middle East, v/w i s/sh n e/a/ino: Greek
Vissino, Slavic and Turkish Vishnea, Arabic Wishna) are available fresh for
about one week a year. Most sour cherries go into cherry syrups, pies and
preserves. Canned sour cherries are quite good. You will usually find
them in the home pie-making section of your market, near the canned
blueberries and baker’s supplies, or with the canned fruits. There are
occasional stones. (That is, pits, not rocks!) Middle Eastern stores will
often have sour cherry preserves, which are too sweet for this recipe.

* Almost any stock or broth will work in this recipe. Chicken or lamb is
most appropriate, in the latter case, used rather dilute. This is one of
the few recipes where you can actually get away with canned chicken broth,
but watch the salt.

: Difficulty: easy to moderate.
: Time: 30-40 minutes.
: Precision: approximate measurement OK.

: Stavros Macrakis
: Aiken Computation Laboratory, Harvard
: macrakis@harvard.ARPA

: Copyright (C) 1986 USENET Community Trust

—–

*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 and
set aside. Use plenty of water to cook lentils.
While lentils are cooking, toast garlic. (Pile garlic in corner of a
heavy, non-stick pan. Put a few drops of olive or other good-flavored oil
over it. Toss garlic in the oil until coated. Saute, keeping careful
watch, until the garlic is toasted. Gives a wonderful flavor and aroma to
the food and your kitchen!).
Add onions to the toasted garlic and saute in stock or water until they
are just translucent. Add chopped tomatoes.
Make 1 cup of stock in a 2 cup measuring cup. Add tomato paste to the
stock. Mix well. Add spices, tamari, vinegar, honey, etc. to that mixture
and blend. Spice measurements are approximate and on the mild side. Add
liquid to sauted onions. Add stock or water as needed and continue simmering.
When lentil-potato mixture is cooked, drain and mix it into the saute. Add
green peas and cook another 5 minutes. Add salt and pepper to taste.
Optional: Add chick peas, Bragg’s liquid (in lieu of salt if needed).

—–

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 tomatoes
1 ea Salsa

Put water and beans in saucepan on med high heat. Add all ingredients
except salsa and tortillas. Bring to a boil, stirring occasionlly. Reduce
heat and let cook til lentils are soft, about 45 minutes. (Keep stirring
because the beans will stick to the bottom of the pot.) Once the beans are
mushy, add salsa, stir well.

Place in tortillas, garnish as desired, and enjoy.

NOTE: I didn’t soak the beans beforehand and haven’t experienced any
problems. Mary McD says, in this book, that you don’t need to soak lentils.

Source: The original version of this recipe can be found in ‘McDougall’s
New Cookbook.’ Modified by yours truly.

Posted by Marie to the Fatfree Digest [Volume 16
Issue 24] Mar. 28, 1995.

Individual recipes copyrighted by originator. FATFREE Recipe collections
copyrighted by Michelle Dick 1995. Formatted by Sue Smith,
SueSmith9@aol.com using MMCONV. Archived through kindness of Karen
Mintzias, km@salata.com.

1.80ἢr>
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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 and
carrots. Add remaining ingredients. Bring to a boil. Reduce heat, cover and
cook 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 M.CARMAIN1 [Melinda]

Individual recipes copyrighted by originator. Formatted by Sue Smith,
SueSmith9@aol.com using MMCONV. Archived through kindness of Karen
Mintzias, km@salata.com.

1.80ἢr>
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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 and
remove the bay leaves.

Combine onions, garlic, and dried basil and braise them in the red wine.
Seed, core and choip the red peppers and add to the onions. Let them stew
with the onions until they are soft, about 25 to 30 minutes. Then transfer
these veggies to a blender or food processor and puree til smooth. Stir the
lentils into the sauce,

Add vinegar, add salt and pepper to taste.

Cook pasta according to package directions, to al dente.
Drain and serve with save. Garnish with chopped basil.

Serving size - 1/2 cup sauce 1 cup pasta - 345 calories 0.9 grams total
fat, 0.1 grams sat fat, 0 milligrams cholesterol

Source: From Dr. Dean Ornish’s Program for Reversing Heart Disease

Posted to Fatfree Digest, Tue, 03 Aug 93 11:55:00 PDT By Jan Gordon

Individual recipes copyrighted by originator. FATFREE Recipe collections
copyrighted by Michelle Dick 1995. Formatted by Sue Smith,
SueSmith9@aol.com using MMCONV. Archived through kindness of Karen
Mintzias, km@salata.com.

1.80ἢr>
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