If using lentils in place of the ground beef simmer the lentils in water until almost tender and then add 1 Tbsp taco powder to the water to finish cooking.

1 (12 oz) box. Jumbo pasta shells (about 35) 

1 can refried beans

1 lb hamburger OR 3c. cooked lentils

2 Tbsp Taco seasoning

12 oz. cheddar cheese

1 can enchilada sauce

Cook Pasta shells in lightly salted water until al dente. Drain and toss with a little butter or olive oil.

Heat hamburger with 1 Tbsp of the taco seasoning. Cook, crumbling, until no longer pink and cooked throughout. Add 1/2 cup of water and remaining taco seasoning and simmer over medium heat until most of the liquid is gone. 

Divide between the shells a scoop of beans, filling each shells about halfway, then a sprinkling of cheese and top with hamburger. Place in a 9x13. Pour the can of enchilada sauce over the shells. Cover with tin foil and bake at 350 for 20 minutes, uncover and bake just until cheese is starting to melt. 

Remove from oven and let cool for 15 minutes. 

Serve over a bed of lettuce, top with fresh tomatoes and ranch.

Caribbean Pilaf

2 c. brown Rice

1 c. brown lentils

2 large onions, sliced

1/2 red bell pepper chopped

1/2 green bell pepper, chopped

4 cloves garlic, minced

7 c. beef broth (Or imitation)

1/2 tsp liquid browning

2 tsp. caribbean jerk seasoning*

1 Tbsp. lime juice (or lemon works to)

Chopped fresh cilantro and parsley (Optional)

In a large pot cook rice, lentils, and broth until both are tender, about 45 minutes. Drain any excess liquid and stir in jerk seasoning, liquid smoke, and lime juice.

Meanwhile, in a large skillet, cook onions, without any oil, until starting to brown around the edges, turn heat to low and cover with a lid letting them steam to finish cooking.

When soft add the garlic and peppers and cook for 30 seconds. Add to the seasoned rice and lentil mixture.

Top with fresh herbs

Make it soup by adding more broth and not draining before adding the vegetables.

*Homemade jerk seasoning

1 Tbsp. Dried minced onion
1 1/2 tsp. granulated garlic
2 tsp. thyme
1 tsp. salt
1/4 tsp. ground allspice
pinch nutmeg
large pinch cinnamon
1 tsp. sugar
1/4 tsp. black pepper

Vegetable pottage

You can add more broth and make this vegetable soup or less and serve it as pottage.

1 c. barley
1/2 c. lentils
1 onion, chopped
2 sticks celery, sliced
2 large carrots, cut into small dices
1 c. frozen corn
3/4 c. frozen okra, chopped
1 can tomatoes, undrained
1 1/2 c. frozen green beans, cut into small pieces
2 yellow zucchini, sut into small pieces
About 1 c. cabbage, cut into small pieces
6 c. liquid (broth or water and bouillon to go with, beef, chicken or vegetable all work)
Optional add in: leftover shredded beef

Combine the liquid, barley, and lentils. Simmer over medium heat until almost tender, about 30 minutes. Add the veggies and simmer another 30 minutes until everything is really soft, checking for liquid through out, you dont want it to go dry.

Mujadara

This can also be made with cooked barley, quinoa, or brown rice in place of the orzo, you just have to adjust the cooking time.

(This is actually the brown rice version and I prefer it)

4 - 6 large onions, sliced
3 Tbsp butter (optional, use more olive oil or vegan margarine)
2 Tbsp Olive oil
1 tsp sugar

1/4 tsp. ground cinnamon
1/4 tsp. cumin
2 cloves fresh minced garlic
Salt and Pepper to taste

1 c. brown Lentils
1 1/2 c. Orzo

1/4 bundle Fresh Parsley, chopped

Heat butter and olive oil in a large skillet. Add the onions, and cook over low heat until translucent. Add the sugar and continue to cook over low heat until caramelized, about 45 - 60 minutes, stirring occasionally.

Meanwhile, cook the lentils in 3 cup water until soft enough to eat, immediately drain. Return to pan and add 4 cup of water and bring to a boil. Add the orzo and simmer until tender. Drain and add seasonings and then toss with onions.

Sprinkle chopped fresh parsley on top and serve.

Lentil Bouchees Pauillacaise with Walnut Cream Sauce

Potatoes
2 lb potatoes, peeled and cubed
2 tbsp unsalted butter
1/2 c milk
salt and pepper to taste
Dash freshly ground nutmeg
4 eggs,
1 c. breadcrumbs
vegetable oil for deep frying

Lentil Filling
1/2 c. brown lentils

1 Tbsp butter or olive oil

1 shallot, minced fine
1/2 onion, finely chopped

1 tbsp flour
1 1/2 c beef broth
1/2 tsp dried marjoram
salt and pepper

Preheat oven to 300 F.

Boil potatoes until soft enough to mash.

Meanwhile melt butter or oil in a saucepan. Add the shallots and onion and saute
over a medium heat. Add the flour and cook 5 minutes longer, stirring. Add the lentils, beef broth and marjoram, and simmer until the lentils are super tender. Season with salt and pepper to taste.

Mash the potatoes. Add the butter and milk. Season with salt, pepper, and nutmeg. Beat the pureed potatoes well over low heat, 3-5 minutes until they are very dry and thick. Add 2 beaten eggs. Beat again. Your mix should be very thick. Remove from the heat and cool.

Make balls the size of an egg with the potato puree. Flatten the potato mixture and top with a about a half of a tsp of the lentil mixture and pull the potato up around the lentil mixture to close the filling on the inside.

Heat oil to 365 F. Dip the potato balls in remaining beaten egg and then in the breadcrumbs. Fry in the hot oil, in batches, until golden, about 2 minutes. Drain on towels. Serve with walnut cream sauce

Walnut Cream Sauce

1 1/2 c. walnuts, toasted
1 clove garlic, minced
2 Tbsp presh parsley, chopped
1/2 tsp dried marjoram
3 Tbsp olive oil
1 cup milk,
1/2 cup ricotta cheese
1/8 teaspoon cayenne pepper
Dash nutmeg
Grind walnuts, garlic, parsley, marjoram, and olive oil together. Heat over medium heat. Slowly stir in ricotta, then milk. Add the cayenne and nutmeg.

Israeli Couscous and Greens Vegetables

This also works with garbanzo beans, just add 1 can of drained beans in when the directions say to add the lentils.

1 c. lentils
1 c. Israeli couscous
1 onion, chopped
olive oil
1 c. frozen green beans
3 large handfuls spinach, chopped
2 zucchini, sliced
2 1/2 c. beef broth (imitation or vegetable work too)
2 Tbsp. tomato paste
1/2 tsp. fresh thyme
1 bay leaf
1 tsp. parsley
1/4 tsp tarragon
Salt & Pepper to taste

Simmer lentils in lightly salted water until tender.

Meanwhile, saute onion in olive oil until tender. Add green beans and spinach. Saute until vegetables are starting to cook. Add the broth, tomato paste, zucchini, herbs and couscous. Simmer until couscous and vegetables are tender, about 10 minutes. Remove bay leaf and season with salt and pepper to taste.

Stir in cooked lentils. and heat through.

Creamy Wild Rice Soup

Optional: Add a couple of handfuls of chopped spinach in with the cooking liquid.

1 small onion, chopped
1/2 carrot, grated
Olive Oil
1 box (6 oz.) Uncle Bens Long Grain & Wild Rice Original Recipe mix
3/4 c. lentils
6 c. water
3 Chicken Bouillon cubes (vegetable, imitation, or just water all work)
2 c. half-an-half (I used part half-an-half and part cream)
1/2 c. flour
Salt and pepper to taste

Saute onion in oil until translucent. Add the carrot and cook a few seconds. Add the water, bouillon cubes, and lentils. Cook for 20 minutes. Add the wild rice along with spice packet. Simmer an additional 25 minutes until the rice and lentils are both tender.

Stir in half-an-half and season with the salt and pepper to taste.

Combine the flour and enough cold water to make a thin paste. Stir until smooth. Whisk into hot soup and continue to cook until starting to thicken.

BBQ Meatloaf

I just added some beans to my moms meatloaf to stretch the recipe

Loaf:
3/4 lb. Ground Beef
3/4 lb. Ground pork or turkey
1/2 can of garbanzo beans, pureed
1/2 c.lentils, cooked until very tender in beef broth or water, will expand to about 1 cup of cooked lentils.
2 eggs
1/4 c. plain bread crumbs
1 1/2 Tbsp. parsley
1/4 c. water
1/2 onion, chopped
3 Tbsp. prepared horseradish
1 tsp. salt
1/4 tsp. cracked pepper

Sauce:
1 c. Del Monte Chili Sauce
1 c. Catchup
2 tsp. Worcestershire Sauce
1 tsp. mustard
dash Tabasco

Combine all of the loaf ingredients and mix well. Shape into 4 to 6 loaves. Combine sauce ingredients. Top loaves with sauce and bake at 350 for 45 minutes. Baste 3 or 4 times during cooking.

I have made these loaves and then frozen them with great success. I just combined the meatloaf ingredients, topped with sauce and then froze them until solid before wrapping them in plastic wrap and then tin foil. When ready to use just remove from the freezer the night before and defrost in the fridge. Then bake according to the directions.

Cabbage Salad

My mom used to always make this salad with all chicken. I just swapped out half the chicken for lentils.

Salad
1/2 small head of cabbage
1 chicken breast, cooked and shredded
1 pkg, oriental ramen noodles, crushed
3 Tbsp. toasted sunflower seeds
1/4 c. slivered almonds
1/4 c. dry lentils
1 c. chicken broth

Dressing
1 Tbsp. sugar
1/2 c. oil
3 Tbsp. Red wine vinegar
Salt and pepper to taste
flavor packet from Ramen noodles

Cook lentils until tender in chicken broth. Meanwhile, chop cabbage into small bite sized pieces. Whisk together dressing ingredients. Toss together all salad ingredients including cooked lentils. Drizzle with salad dressing and toss to coat. Refrigerate until chilled.

Shepards Pie

I suspect lentils would be really good in here in place of the beans. Just add 1 - 2 cups of cooked lentils in with the other vegetables.

olive oil
1 carrot, cut into coins
1 onion, chopped
1 stalk celery, sliced
1 clove garlic, minced
1 can red or kidney beans, drained
1 can diced tomatoes, drained (optional)
1/2 c. frozen peas
1/2 c. frozen corn
2 c. beef broth (Or vegan imitation)
1/4 c. brown gravy powder (Or flour)

3 or 4 cups prepared mashed potatoes

Sprinkle of paprika for garnish

Cheese if you like that on your pie, I don't but my husband insists it's a must

Saute celery and carrots until starting to get tender. Add onion and saute until tender. Add garlic and continue sauteing until fragrant. Add beans, tomatoes, peas, corn and beef broth. Simmer until peas and corn are cooked. Mix gravy powder and enough water to make a smooth paste. Stir into bean and vegetable mix and stir and cook until mixed and gravy is thickened.

Pour into a 9x13. Top with mashed potatoes. Sprinkle with a little paprika. Bake at 350 until potatoes are hot and stew on the bottom is bubbling. Sprinkle with cheese and return to oven to melt cheese

Cilantro Pilaf

1 c. packed fresh cilantro leaves
1/2 c. packed fresh parsley leaves
1/2 small onion, chopped
1 garlic clove
1 3/4 cups water
Salt & Pepper
1 tsp. olive oil

1 c. rice
1 c. cooked lentils OR 1 can white beans
1 Tbsp. lime juice

Additional chopped fresh Cilantro

In a blender, combine fresh cilantro leaves, fresh parsley leaves, onion, garlic clove, and water. Season with salt and ground pepper and blend until smooth, 15 seconds.

In a medium saucepan, heat olive oil over medium-high. Add 1 cup rice and stir to coat. Add herb mixture and bring to a boil. Reduce to a simmer, cover, and cook until water is absorbed, about 15 minutes. Remove pan from heat and stir in lentils or beans, let sit, covered, 5 minutes. Add lime juice and fluff with a fork.

Garnish with additional fresh cilantro

Apple Pilaf

1 c lentils
2-3 cloves of garlic, minced
1 onion, chopped
1 large celery stalk, chopped
1/2 tsp ground ginger
1/4 tsp cinnamon
1/2 tsp ground corriander
Black pepper to taste
2 tsp. lemon juice
1 sweet apple, chopped
Dash of cayenne pepper
1 c. brown rice (or wild rice would be awesome)
1/4 c. apple juice
2 c. chicken broth (imitation or more water)
2 c. water

Chopped walnuts for garnish

Saute onion, garlic, and celery until fragrant. Add remaining ingredients and simmer until rice and lentils are tender. If they start to look like they are getting dry or their isn't enough liquid to finish cooking add more water.

Adjust salt and pepper to taste and garnish with chopped walnuts.

Greek Pastries

Olive oil
1/2 small onion, chopped fine
3/4 lb. ground beef
3/4 c. cooked lentils
1 3/4 c. water
1 beef bouillon cube
3 or 4 sun dried tomatoes, chopped
pinch basil
3 Tbsp. unsweetened real grape juice
1/4 c. tomato sauce
1/2 tsp. nutmeg
dash pepper

2 eggs, beaten
1 c. feta

1 pkg, phyllo dough
butter

Saute onion in olive oil until tender. Add ground beef and cook until no longer pink and breaking up into small pieces. Add lentils, water, beef bouillon, tomatoes, basil, grape, tomato sauce, nutmeg, and pepper. Simmer until liquid is absorbed.

Remove from heat and let cool slightly. Add eggs and feta.

Remove phyllo one sheet at a time and recover remaining sheets with a damp cloth, the dough dries out really fast). Brush with butter (I use butter flavored pan spray). Fold sheet length wise into thirds. Place 1 tablespoon of filling on one end of the pastry. Told dough around filling into a triangle. Spray finished triangles with pan or brush with more butter. Bake at 300 until golden, about 30 minutes

Stroganoff

1 can garbanzo beans, drained and lightly mashed
1/2 c. lentils
1 small onion, chopped
dash olive oil
1 1/2 c. water
2 beef bouillon cubes
1 can cream of mushroom soup, undiluted
large pinch black pepper
2 Tbsp. catchup
2 tsp. Worcestershire sauce
1 Tbsp. gravy browning
3/4 c. sour cream

Saute onion in olive oil until tender. Add garbanzo beans, lentils, water, beef cubes, mushroom soup, and black pepper. Simmer until quinoa and lentils are tender, making sure not to let the pot go dry. Add more liquid as needed. Add catchup, Worcestershire sauce, and browning. Simmer a minute longer. Remove from heat and stir in sour cream. Serve over noodles

Zucchini Chicken Lentil Soup

2 boneless skin chicken breasts
1 Tbsp olive oil
1 Tbsp butter
1/4 tsp salt
1/8 tsp. black pepper
1/2 tsp. paprika
1/4 tsp. granulated garlic
1/4 tsp. marjoram

8 cups chicken broth
3/4 c. brown lentils
1 can tomatoes, undrained
1 onion, chopped
2 carrots, cut into thin coins
4 zucchini, cut into quarters and then sliced

Combine salt, pepper, paprika, garlic, and marjoram. Sprinkle chicken with combined spices. Cook in olive oil and butter over medium heat with onion until chicken is well browned, but not charred. Removed chicken from pan. Set aside.

Add broth and stir, scrapping bottom of pan, to deglaze. Add lentils and tomatoes and simmer until lentils are tender, about 30 minutes. When chicken is cooled, shred. Add carrots, zucchini, and shredded chicken. Simmer until vegetables are cooked.

Warm Lentil Bowl

This was in part inspired by the last recipe I posted and trying to use up some ingredients from that, looking for something interesting to do with a daal like dish, and experimenting with caramelized vegetables. Just layer in individual bowls starting with rice, then the lentil mixture, and finishing with a topping of caramelized vegetables.

If you aren't a big fan of Indian spices, want to try it with a twist, or just want to keep it simple, try this variation. Cook the lentils in whichever broth you choose with some rosemary and sliced green onions until slightly thicker than you want. Stir in butter to thin. Top with vegetables and enjoy.


Several cups warm cooked rice, I like it to be kinda sticky

Lentils:
olive oil
1 c. brown lentils
1 small Anaheim pepper, seeded and ribbed
1/2 onion, chopped
1 inch piece of ginger, peeled
2 cloves garlic
1 tsp. paprika
3 c. water
4 bouillon cubes (I prefer chicken, vegetable or imitation work too)
4 Tbsp. butter (or coconut milk)
Blend together pepper, onion, garlic, and ginger until smooth. Saute in olive oil until fragrant. Add remaining ingredients, except butter and simmer until lentils are very tender and start to fall apart, forming a paste. Stir several times when cooking so lentils don't stick on the bottom of the pot. This should be thinner than regular daal, not soupy, but not spreadable. If you want it thicker add less water when cooking. Stir in butter until smooth.

Caramelized vegetables:
4 Tbsp. butter (olive oil will work but the flavor will be different, earth balance sticks work great for this is you want the flavor of butter)
2 large onion
1 carrot, cut into ribbons
1/2 sweet potato, cut into 1/2 in cubes
2 zucchini, coined
1 small eggplant, peeled and cut into tiny cubes
1 c. fresh green beans, cut into 1/2 in chunks

Heat butter in a skillet. Add onions. Cook over medium heat for about 10 minutes. Stirring occasionally. When starting to look golden add remaining ingredients, except zucchini, and cook until all are cooked through. Add zucchini and cook over low heat another 5 minutes. Season with salt and black pepper to taste.

Other combination of vegetables work too. I also like onions, carrots, and cauliflower.

Lentil Barley Soup

You may have noticed that we eat a lot of soup around here. But when it's 15 degrees outside, I have 3 sick children, and it's only the beginning of February, my favorite thing to see on the table in front of me is a steaming bowl of soup and a hot slice of bread to dip into it.

Soup also gets bonus points in my kitchen because it's so versatile. You can change, tweak, eliminate, add, puree, and generally remake most soups to be anything you'd like, without worrying about the precision measuring that's so crucial to good baking. This soup is particularly easy. You can make it vegetarian, or you can toss in your leftover pot roast. Canned tomatoes are good...or not. Lots of broth, or thick like a stew - you decide. So feel free to experiment, and then tell us what you did!

3-4 T olive oil

1 large onion, diced

3-4 cloves garlic, finely minced

1-2 stalks celery, diced

2 medium carrots, diced

9-12 cups vegetable or beef broth (feel free to use bouillon cubes or soup base)

1 cup dry brown lentils

1 cup dry pearl barley

1 can diced tomatoes, or 2-3 whole tomatoes, chopped (optional)

salt and pepper to taste

Saute onion and celery in a large soup pot over medium heat, stirring frequently, until vegetables are translucent and beginning to get soft. Add garlic and continue to saute, still stirring, for another few minutes. Add broth (more broth will create a soupier soup, while the smaller amount will make it more like a stew). , carrots, tomatoes (if using) lentils, and barley and bring to a boil. Turn the heat to med-low, so that it sits at just a simmer, and cover. Simmer for 45-60 minutes, until lentils and barley are tender. Check it every 15 minutes or so and stir to make sure the barley is not sticking to the bottom of the pot. Let sit for a few minutes, and serve. This will thicken even more overnight as the barley continues to absorb more water.

Vegetable lentils

1 1/2 c. dried brown lentils
3 c. water
3 vegetable bouillon cubes
1 medium onion, chopped
1 c. vegetables (Optional, you can throw in zucchini, carrots, bell peppers, mushrooms, etc...just something to make it chunkier)
Salt & Pepper to taste

Boil all together until lentils are tender, about 30 minutes. It shouldn't boil dry, a little broth left should get kinda think and create a bit of a sauce. If it looks like it is too thick add water to thin. Season with additional vegetable bouillon and salt and pepper to taste. Serve over rice.


Economical Counter: (Makes enough for 5, 3/4 cup servings

Lentils $0.39
Bouillon cubes $1.50
Onion $0.25
Zucchini $0.26

Total $2.40
Cost per person $0.48

Meatless balls (or sausage)

These are very versatile in flavor, they can be served with brown gravy (or bean gravy), Swedish meat sauce, chili sauce, sweet an sour sauce, or in spaghetti.

1 1/2 c. dry brown lentils
4 c. water
3 Edward & Sons Not beef broth cubes (OR 6 low sodium beef bouillon cubes)
1 medium onion, chopped
1/2 c. uncooked rice
1 medium zucchini, grated
1 packet Roads End Organics Savory Herb gravy mix (Vegan, gluten free)
1/8 tsp. allspice
1/8 tsp. nutmeg
1/8 tsp. chili powder
2 tsp. McCormick Broiled steak seasoning (for putting on steak, does not contain any animal products)
1 T. wheat germ, ground flax, or other coarsely ground gluten free "Flour"
1/4 c. oats
1/2 can garbanzo beans, drained, liquid reserved
1 - 2 T. dried parsley

Combine lentils, 3 cups water, onion, and 1 1/2 cubes bouillon. Boil slowly until lentils are completely tender. Remove from heat and mash slightly with a hand masher. You dont want them pureed, still mostly chunky. Stir in gravy packet. Lentils should still have some of their cooking liquid left though not much. Once the gravy packet is stirred in it should be thick.

While the lentils are cooking, boil remaining one cup of water with 1/2 bouillon cube. When water is boiling and cube is dissolved, add rice. Cover and simmer until rice is al dente. Remove from heat and add remaining bouillon cube. Cover tight and let sit 10 minutes until rice is all the way tender and cube is dissolved. Bouillon will kinda form a "glaze", stir to evenly coat rice.

Puree Garbanzo beans with 1 or 2 tablespoons or reserved liquid. You want them about the consistency of egg whites.

Combine lentils, rice, pureed garbanzo beans, and remaining ingredients. Form into balls. Bake on an ungreased cookie sheet at 450 for 30 minutes or until golden on the outside, tuning half way though.

Makes 2-1/2 to 3 dozen 1 inch meatballs

For Sausage leave out the allspice, nutmeg, chili, and steak seasoning. Replace with sausage seasonings to taste

Sausage seasonings
1 tbsp smoked Spanish paprika
1/2 tsp red pepper flakes (or to taste)
1/2 tsp freshly ground black pepper
1 tsp chili powder
1 tsp fennel seed
1/2 tsp celery seed
1 tsp sage
1 tsp rosemary
1 tsp thyme
1 tsp. marjoram
1/2 tsp onion powder
1 tsp garlic powder

Irish White Bean Soup

I found this gem of a recipe on a vegan blog. With minor changes here is my version and of course a link to the original
This is the picture from the original



She says "Add a smoky flavor by sprinkling on a little hickory salt or Liquid Smoke just before serving" My favorite J&D vegetarian bacon flavored sprinkle would be great here.

1 large onion, chopped
3 ribs celery, chopped
2 - 3 cloves garlic, minced
1/2 head cabbage, chopped
4 carrots, sliced
1 lb potatoes, cut in large dice
1 parsnip, sliced
1/3 cup pearled barley (optional or substitute with gluten-free grain)
1 bay leaf
1 tsp thyme
1/2 tsp caraway seeds
1/2 tsp rosemary, crushed
1/2 tsp freshly ground black pepper

6-8 c. broth (Vegetable, chicken, or some of both)
3 cups cooked great northern beans (2 cans, drained)
1 Tbsp chopped parsley
2 hands full of spinach, chopped fine (optional)
salt and pepper to taste

Crock Pot: Place the vegetables, seasonings, and barley into a large (at least 5 quart) slow cooker. Add enough vegetable broth to just cover the vegetables (start with 6 cups and add more as needed). Cover and cook on low heat for 7 hours. Add beans, parsley, spinach, and salt to taste. Check seasonings and add more herbs if necessary. Cover and cook for another hour.

Stovetop: Place vegetables, seasonings, barley, and broth into a large stockpot. Cover and simmer until vegetables are tender, about 45 minutes. Add remaining ingredients, check seasonings, and add more herbs if necessary. Simmer uncovered for at least 15 minutes before serving.

UPDATE on 12/01 - I only used one can of white beans and added 1/2 c. uncooked lentils in with the vegetables at the start of cooking