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7/16/07 12:02 P

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I love lentils...I'm going to have to try the burger thing!

My favorite thing to do with lentils is either to add chilled cooked lentils to salads (pasta salad, lettuce salad, whatever), or to make soup with them...I think I might have posted this recipe somewhere else on this forum, but I can't find it, so here it is:

Apricot Lentil Soup

1-2 T. olive oil
1 large sweet onion, chopped
6 cloves garlic, minced
1/2 c. dried apricots, chopped
1 1/2 c. dried red lenitls, rinsed thoroughly
5 c. onion stock (or any veggie stock or water, really)
3 large fresh tomatoes, peeled, seeded, and chopped (may also used canned tomatoes, but go for low sodium)
1/2 tsp. ground cumin
1/2 tsp. dried thyme
salt and pepper to taste
2 T. fresh lemon juice
chopped parsley for garnish, if desired

In large soup pot, heat oil over medium heat. Add onion, garlic, and apricots. Satue, stirring occasionally, until the onion is soft, about 12 minutes. (Do not let apricots burn---you must stir!) Add lentils and stock. Bring to a boil, then reduce the heat and simmer, covered, until lentils are tender, about 30 minutes. Stir in the tomatoes, cumin, thyme, and salt and pepper. Simmer, covered, for 10 minutes. Using an immersion blender, partially puree the soup; stir to mix well, then season with lemon juice and any additional salt/pepper desired. Simmer for 2 or 3 minutes, then serve with parsely for garnish. May also garnish each serving with a dollop of plain yogurt or sour cream (but I wouldn't use low fat varieties, as they tend to separate). Serves 6.

Nutrition info: FAT 150g (sat. .4g, poly. .4g, mono. 1.8g); CHOLESTEROL 0mg; SOIDIUM 700mg; POTASSIUM 566mg; CARBS 27g (fiber 6.3g, sugars 7.3g); PROTEIN 6.1g

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LESLIEJEAN43's Photo LESLIEJEAN43 Posts: 33,673
7/14/07 9:45 P

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Thanks, that soup sounds wonderful!!
Leslie emoticon

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GIGICALL Posts: 221
7/14/07 9:19 P

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Here's my favorite lentil soup - H.U. 2, if you're counting points.

My Favorite Lentil Soup

Sauté 2 large onions (2 cups) and 3 coarsely grated carrots in a tiny bit of olive oil (or water). Add ¾ tsp. Crumbled marjoram and ¾ tsp. Crumbled thyme leaves. Stir and sauté for about 5 minutes. Add one (28 oz,) can chopped tomatoes with juice, 7 cups of broth, and 1 ½ c. dried lentils that have been rinsed and picked over. Bring the soup to a boil, reduce heat. Cover and simmer for about one hour or until lentils are tender. Add ½ tsp. Salt and pepper to taste, 6 oz. White wine (optional) and 1/3 c. chopped fresh parsley and simmer for another few minutes. Serve with grated Cheddar, Parmesan or Asiago cheese sprinkled on each portion.

119 calories per 1 cup serving


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MICKEYDO's Photo MICKEYDO SparkPoints: (0)
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7/14/07 4:24 P

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That does sound yummy. I've never given them to my family but this sounds like a great recipe to start them out on. Thankyou very much! emoticon

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ANITA50 Posts: 2,917
7/14/07 1:53 P

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that does sound yummy! i'm going to try that,too. i really like lentils, especially when i make soup. anita

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7/13/07 10:22 P

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That sounds yummy, I am going to try that.
I like lentil soup , I put in smoked diced lean ham ,onion,carrots,and seasonings. Get a good stock simmering then add my lentils.


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LYNNWAT's Photo LYNNWAT Posts: 4,545
7/13/07 8:05 P

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These are delicious. The only thing is you must chill the mixture for 1 hour before making them into patties so you get the right texture.

Smoked Cheddar and Lentil Burgers

2 1/2 cups water
1 cup dried lentils
2 bay leaves
1 teaspoon olive oil
1 cup finely chopped onion
1/2 cup finely chopped carrot
1 cup (4 ounces) shredded smoked cheddar cheese
1/2 cup dry breadcrumbs
2 teaspoons chopped fresh thyme
1 1/4 teaspoons salt
3/4 teaspoon garlic powder
3/4 teaspoon paprika
1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground red pepper
3 large egg whites, lightly beaten
Cooking spray
8 teaspoons stone-ground mustard
8 (2-ounce) whole wheat sandwich buns, toasted
8 (1/4-inch-thick) slices tomato
2 cups trimmed arugula

Place first 3 ingredients in a medium saucepan; bring to a boil. Cover, reduce heat, and simmer 30 minutes or until tender; drain. Discard bay leaves. Place lentils in a large bowl; partially mash with a potato masher. Cool slightly.
Heat oil in a medium nonstick skillet over medium-high heat. Add onion and carrot; sauté 5 minutes or until tender. Cool slightly.

Add onion mixture, cheese, and next 8 ingredients (cheese through egg whites) to lentils; stir well to combine. Cover and chill 1 hour. Divide mixture into 8 equal portions, shaping each into a 1/2-inch-thick patty.

Heat a grill pan coated with cooking spray over medium-high heat. Add half of patties, and cook 5 minutes on each side or until done. Repeat procedure with remaining patties. Spread 1 teaspoon mustard on top half of each bun. Place 1 patty on bottom half of each bun, and top each serving with 1 tomato slice, 1/4 cup arugula, and top half of bun.

Yield: 8 servings

CALORIES 354 (22% from fat); FAT 8.8g (sat 3.5g,mono 2.4g,poly 2g); PROTEIN 19.3g; CHOLESTEROL 15mg; CALCIUM 226mg; SODIUM 893mg; FIBER 9.8g; IRON 5mg; CARBOHYDRATE 50.7g

Starting Weight: 235 on 01/01/07

Achieved Goal Weight: 140 on 11/29/07

Maintenance Weight Range: 138 to 143

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7/13/07 7:44 P

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I know there have been prior posts about lentils, but I can't find them in recent history. I really want to try to add them to our routine, since they have SO MUCH fiber!! But all the directions I have found just say to boil them in water. That seems like it would be pretty tasteless. Any suggestions for yummy ways to prepare them?

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