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My girls Stella (10) and Rosa (4) love this meal We cook it all the time.
Saute the onions and celery. Add 1 cup of lentils and 4 cups of broth, then simmer until lentils are soft (35-40 minutes). Add the tin of tomatoes, a spoonful of tomato paste, chili powder, cumin, garlic salt, and pepper. Cook for about 5 minutes.
Put grated cheese on (if desired) and pop into the oven to melt.
By ruth langdon from Withernsea, UK
My sister Cheri was a young bride when she married Mario V. in 1980. A few years later they moved to Ostia, Italy. She learned some of her Italian cooking by watching her mother-in-law, but mostly by tasting and recreating what she tasted.
The first time she had Lenticchie was on New Year's Eve at their friend's parent's house in Ostia. It was served at midnight, and this was when she learned about the neat tradition. This version is definitely Americanized, as the true recipe calls for a gelatinous sausage-stuffed pig foot (No thank you, I'll pass!).
Rinse the lentils in a colander, and pick the bad pieces out. Set aside.
In a large pot, melt butter and oil together over medium heat. Add diced carrots, celery and onion to make the soffrito. Cook for 3-4 minutes, then add in minced garlic and cook until carrots are softened.
Add sausage and about *4 cups chicken stock. Next add lentils, potatoes, rosemary, bay leaves, salt and pepper.
Bring to a boil, reduce heat and cook about 45 minutes, or until lentils are soft and potatoes are cooked through. Taste to adjust salt and pepper as needed.
* Important Note: Watch the liquid levels as the lentils soak up the stock. Add more chicken stock as needed to achieve a stew consistency (not too thick, not too soupy).
By Beth from Dublin, OH
This casserole is an old French favorite, it demonstrates simple home-cooking at its best giving a hearty and delicious taste of the traditional French kitchen. It makes a delicious and quick hot meal when served with fresh French bread. This recipe can be adapted for vegetarians by substituting the sausages for beans (white, black or red).
Heat the oven to 390 degrees F (200 degrees C, gas 6).
Heat the oil in a large casserole dish, add the onions, garlic and celery and fry gently for 4-5 minutes
Add the bay leaf, thyme, tomatoes and tomato puree and mix together. Cook for 5 minutes
Remove from the heat and add the lentils and red wine if using and stir in well. Add the water just enough to cover. Add the sausages, cover and cook in the oven for around 30 minutes. Sprinkle over the parsley if using
Serve piping hot and enjoy with good company. Bon appetite!
Place 3-1/2 cups of cold water in a covered glass pot and heat on the stove top until it boils. While the water is heating, rinse the lentils in a strainer, and remove any stones or other foreign matter.
When all six kids were at home and I was feeding us on $35 a month, this was a favorite. Lentils are cheap, and my husband grew all the vegetables.
This page contains lentil burger recipes. Lentils can be used as a healthy, vegetarian substitute for meat when making burgers.
Break the thin spaghetti into 3 inch lengths before cooking. Cook the lentils until tender but firm. Drain well. Combine with cooked spaghetti and vegetables.
Cook lentils 30 minutes until tender. Drain and add olive oil and vinegar in equal amounts to taste. Add Tabasco sauce as desired and when chilled, stir in chopped celery, onion, parsley and tomatoes, if you wish.
Cook sausage in soup kettle until brown, drain most fat. Grind together carrots, celery, pepper, and onion in food processor, or chop finely. Add to pan. Add broth. water, and lentils.