Lentil Bolognese *Untested*

This also sounds very interesting to try sometime and would be high in fiber, low in fat with the lentils rather than beef...

Lentil Bolognese (Courtesy of the WW message boards)

Lentil Bolognese
makes 6 servings

1 medium onion, chopped
2 cloves garlic, minced
2 medium carrots, shredded
2 medium stalk celery, chopped
2 Tbsp olive oil (1 tsp per serving)
2/3 cup dry red lentils
14 oz canned Italian style stewed tomatoes
2 Tbsp canned tomato paste
2 cups chicken or veggie broth
1 tsp dried marjoram
1/4 tsp salt
1/4 tsp black pepper

Instructions:

Chop onion, garlic, and celery. Grate carrots (use cheese grater). Add oil to pressure cooker (*), heat on medium. Saute onion, celery, carrots, and garlic for 1-2 minutes. Add tomatoes (undrained), tomato paste, broth, marjoram, salt, pepper, and lentils. Stir together, then cover in pressure cooker for about 20 minutes. Serve over pasta.

* Note - if you don't have a pressure cooker, you could make this in a regular pot with a tight-fitting lid. Cook for about 40-45 min (until lentils and vegetables have softened).

*Untested* Lentil and Almond Stirfry

I found this recipe on www.101cookbooks.com I'll admit, the only time I've tried Brussel Sprouts I hated them, but this sounded so good, I may have to give them a second try... or if anyone has any substitute ideas, let me know...

Lentil and Almond Stir-Fry

Mint sauce (optional)
1 cup fresh mint leaves
1/2 serrano chile pepper, de-veined and seeded
2 tablespoons olive oil
pinch of salt
a touch of sugar, or honey, or agave nectar
1 tablespoon lemon juice

extra-virgin olive oil
6 to 8 very small new potatoes, cut into 1/2 pieces
2 cups cooked brown or black lentils
12 brussels sprouts, trimmed and quartered
1/4 cup sliced almonds, toasted

1/3 cup plain Greek yogurt, thinned out with a bit of water, and salted with a pinch of salt

2 dates, pitted and chopped

Start by making the mint sauce. Combine the mint leaves, serrano, olive oil, salt, sugar, and lemon juice in a food processor (or blender). Give it a few pulses, just enough for the mint to break down a bit. Taste, adjust for your tastes (more serrano? salt?) - set aside.

Now cook the potatoes along with a generous splash of olive oil and pinch of salt in a large skillet over medium heat. Cover the skillet and let the potatoes cook through, this will take five minutes or so. The water in the potatoes will help steam and soften them. When the potatoes are just cooked through (not mushy or falling apart) remove the lid and give them a good toss. Turn up the heat to medium-high and stir every minute or so (a spatula helps) until the potatoes look a bit golden. Stir in the lentils, and cook until heated through. Turn the potatoes and lentils out onto a large plate and set aside.

Now cook the brussels sprouts using the same pan. Heat another splash of olive oil in the skillet over medium heat. Don’t overheat the skillet, or the outsides of the brussels sprouts will cook too quickly. Place the sprouts in the pan (single-layer), sprinkle with a pinch of salt, cover, and cook for a few minutes; the bottoms of the sprouts should only show a hint of browning. Cut into or taste one of the sprouts to gauge whether they’re tender throughout. If not, cover and cook for another minute or two. Once just tender, uncover, turn up the heat, and cook until the flat sides are deep brown and caramelized.

Add the lentils and potatoes back to the skillet and add most of the sliced almonds. Turn out onto a large platter and drizzle with some of the yogurt and mint sauce*. Top with the remaining almonds and the chopped dates.

Serves 2-3.

Ham and Lentil Soup

Well, first I must explain that I love Carrabba's Lentil and Sausage Soup... Recently, for reasons beyond my control, they took it off the menu--Very unfortunate!

So, I have been wanting it, but they don't have it, and sausage isn't exactly part of the "healthy lifestyle" I am attempting to lead.

So, we set out on a quest to make our own... We started with a recipe on the back of the lentil package and looked around the internet and really just went with tastes... here is how it came out...

Ham and Lentil Soup (about 8 servings)
1 TBL Extra Virgin Olive Oil
1 package lentils
1 package lean ham already cut up (8oz)
2 small onions, diced
3 celery stalks, diced
1 carrot, diced
2-3 garlic cloves
1 can diced tomatoes, undrained
8 cups beef broth
1 bay leaf
1/2 tsp red pepper flakes
1/2 tsp fennel seed
1 tsp italian seasoning
salt and pepper to taste
splash of balsamic vinegar in each serving when you serve it...

Heat oil in a soup/stock pot over medium high heat. Add ham, onion, celery, garlic, carrots and saute until tender. Add beef broth and bring to a boil, add in lentils and other ingredients. Let cook - uncovered on a simmer (low heat) for about 20 minutes.

***I find that it is best to first season with salt and pepper when you are heating vegetables up and then add a little more salt before you put the lentils in and then see where you wind up...