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Old 01-05-2007, 04:48 AM   #71
peacock 2
Senior Member
Join Date: May 2003
Posts: 2,018


At last I can post some recipes. Ones which I have tasted but not cooked myself! If you are on a 'more fibre mission', a veggie or cooking with one in mind - these are for you. Those who are not sure what yeast extract is - marmite (veggie) Bovril (meaty) or similar like the Aussie vegemite or similar from a health food store. Gives a good flavour. Don't miss out on the cheese in the lazy lentil dish unless someone is vegan of course.

One of my book club friends made these. SHe made the lazy lentils for another friend's after Christmas get together and brought the lasagne one to a New year's Eve bash. Both went down really well. I particularly love the lazy lentil one. I had it hot but people that came later had it cold and really enjoyed it also. The comments in brackets are her's).

Lazy Lentils from Bean Feast by Rose Elliot

Serves 4 to 6, calories 200 to 300

4 large onions peeled and chopped
1 tablespoon olive oil
I garlic clove, crushed
250 ml (half pint) water
2 teaspoons yeast extract
176 g (6 oz) split red lentils
1 teaspoon mixed herbs
salt and freshly ground black pepper
125 g (4 oz) grated cheese

Set oven to 150C, 300 F or gas mark 3.
If possible use a flameproof casserole that can go on hob and into oven.

Fry the onions in the oil for 5 to 7 minutes, browning lightly.
Then add the garlic, water and yeast extract and stir until yeast extract dissolved.
Take off the heat and add lentils, herbs, seasoning and most of the cheese.
Sprinkle the rest of cheese on top together with some crumbs.
Bake for 2 hours.
Serve with vegetables and gravy or a parsley sauce.
The protein in the lentils and the cheese is complimentary.

Lasagne with leeks and lentils from Sarah Browns Vegetarian Cookbook

Serves 4 (? Mine came out a bit bigger than that)

100 g (4 oz) brown lentils, washed
15 ml (1 tablespoon) olive oil
450 g (1 lb) leeks, finely diced
225 g (8 oz) mushrooms, diced
2 cloves garlic, crushed
450 g (1 lb) tomatoes, skinned and chopped
1 teaspoon dried oregano
1 teaspoon dried marjoram
15 ml (1 teaspoon) shoyu (soya sauce)
salt and pepper
350 to 450 ml (half pint) béchamel sauce (I used shop bought White Lasagne sauce)
50g (2 oz) Parmesan, grated

Put the lentils in a pan with plenty of water to cover.
Bring to the boil then simmer, covered, for 25 mins. Drain reserving the stock.

Heat the oil and gently fry the leeks, carrot, mushrooms and garlic for 5 to 6 mins or until fairly soft (I used a wok, too much veg for my frying pan).

Add the cooked lentils, tomatoes, herbs and shoyu, cover and cook for 15 to 20 minutes. Add the lentil stock if the mixture is too dry. Season to taste.

Preheat oven to gas mark 4, 180 C, 359 F.

Cook the lasagne by boiling them in a large pan of salted water for 8 to 10mins or until tender. As soon as they are cooked, drain them, run cold water over them and spread them out on a damp cloth.
(I used shop bought fresh lasagne that you can use straight from the bag.)

Put a layer of lasagne in a lightly greased baking dish, cut to fit. Cover with a layer of lentil mixture and one of béchamel sauce. Continue in this order until you have used up your ingredients. Finish with a layer of pasta and then béchamel sauce. Sprinkle over the grated cheese.
Bake for 30 mins.

The illustration has a line of sliced tomatoes along the top which looks very attrtactive.
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