favorite lentil recipes??

[JJ40]

Perhaps this has been dealt with in an older post (I'm new here and am getting hooked...not great for work productivity!)

Anyhow, I'm wanting to give lentils a try. I'm a bit of a picky eater and am not too keen on peas, beans, legumes, etc. However, I had a lentil soup one day at a restaurant that I actually enjoyed. I would love to have some good lentil recipes (not just soup--could be anything). There were some in an issue of CL not too long ago (March?)--but I'm nervous to try any of them without recommendations.

Merci en avance,
Julie

[Mary Ann]

First of all, welcome--it sure is addictive, isn't it!?

Here's our favorite soup recipe, and I'm pretty sure I have a recipe for a lentil salad somewhere, too. I'll post it as soon as I find it.

* Exported from MasterCook *

Creamy Lentil Soup

Recipe By :Cooking Light ISSUE Jan/Feb 1994 PAGE 72
Serving Size : 6 Preparation Time :0:00
Categories : Beans Healthy And Hearty
Soups & Stews

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Vegetable cooking spray
1 tablespoon olive oil
1 cup sliced carrot
1 cup chopped onion
2 cups water
1 cup dried lentils -- uncooked
1/3 cup long-grain rice -- uncooked
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon coarsely ground pepper
2 cans no-salt-added chicken broth -- (13-3/4-ounce)
1 can no-salt-added tomato sauce -- (8-ounce)
2 cups 2% low-fat milk

Coat a large Dutch oven with cooking spray; add oil. Place over medium-high heat until hot. Add carrot and onion; saute 5 minutes or until tender. Add water and next 7 ingredients; stir well. Bring to a boil; cover, reduce heat, and simmer 45 minutes or until lentils are tender.
Position knife blade in food processor bowl; add half of lentil mixture, and process until smooth. Pour puree into a bowl. Repeat procedure with remaining lentil mixture. Return puree to pan; stir in milk. Cook over low heat until thoroughly heated. Yield: 9 cups (serving size: 1-1/2 cups).

- - - - - - - - - - - - - - - - - - -

Per serving: 250 Calories (kcal); 5g Total Fat; (17% calories from fat); 18g Protein; 39g Carbohydrate; 6mg Cholesterol; 496mg Sodium
Food Exchanges: 2 Grain(Starch); 1 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 1506 0

[Mary Ann]

Here's the lentil salad recipe. What I especially like about this one is that it can be eaten at room temperature because my SO sometimes takes his lunch to work, but doesn't always have access to a microwave.


* Exported from MasterCook *

Crunchy Lentil Salad

Recipe By :Jeanne Lemlin
Serving Size : 4 Preparation Time :0:00
Categories : Salads Vegetarian


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup lentils -- picked over and rinsed
5 cups water
1 bay leaf
1 celery rib -- finely diced
1 carrot -- minced
1/4 cup finely diced red onion
2 tablespoons minced fresh parsley
1/4 cup olive oil
2 tablespoons fresh lemon juice
1 clove garlic -- minced
1/4 teaspoon dried thyme
1/4 teaspoon ground cumin
salt -- to taste
fresh ground black pepper -- to taste

In a medium saucepan, combine the lentils, water and bay leaf. Bring to a boil and cook, uncovered, 15 minutes, or until the lentils are tender but still crunchy. Stir occasionally. Pour into a colander and discard the bay leaf. Drain the lentils very well, and let them sit 5 minutes or so to be certain all the water has drained out.

Place the lentils in a serving bowl and gently stir in the celery , carrots, onion and parsley.

Mix together the olive oil, lemon juice, garlic, thyme, cumin, salt and pepper. Pour onto the lentil mixture, and carefully toss. Serve at room temperature.

Source:
"Quick Vegetarian Pleasures"

- - - - - - - - - - - - - - - - - - -

Per serving: 299 Calories (kcal); 14g Total Fat; (40% calories from fat); 14g Protein; 32g Carbohydrate; 0mg Cholesterol; 31mg Sodium
Food Exchanges: 2 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates


Nutr. Assoc. : 0 0 0 0 0 20221 0 0 0 0 0 0 0 0

[Zinnia]

Hi Julie,
I am not sure how long you have been reading/visiting CL. The recipe from the March 2000 issue of CL Magazine, "Lentil Vegetable Soup", (page 164), is one that has recieved rave reviews from a few of my friends. I made a huge batch, sharing with everyone in the neighborhood-& have been asked to make it repeatedly; it seems to be a winner around here. (Oh, and btw-thanks ALOT CL!! http://www.cookinglight.com/bbs/wink.gif lol!) Take care, http://www.cookinglight.com/bbs/smile.gif Zinnia

[Deanna]

Mollie Katzen's Original Lentil Soup! Fabulous...I've got it at home and will post later...

[lorilei]

This is a lovely dish -- especially (and possibly only) if you like curry. I believe I got it from a French Chef named Henri (probably off of a cooking show). It's quite versatile -- it makes good sandwiches and can be served as either a side or main dish.

One of the beauties of this curry is that you can dress it up or down. You can also make it very hot and spicy or very mild.

CURRIED LENTILS

A packet of lentils (standard, brown)
4 cups water
Three large onions
A can of tomatoes
Fresh garlic
Fresh ginger
1 cup of Basmati rice (which is enough for four good helpings)
2 cups water
Curry condiments and spices (here you can be
as flexible as your taste). I always use one or two fresh green or red chilies, a good dash of tumeric, a couple of sticks of cinnamon, a little brown sugar and a little fresh lemon juice.
Curry or masala
Cooking oil

Bring the four cups of water to a boil. Once it is boiling add a good dash of salt and the whole packet of lentils. Give it a good stirring and turn the heat down to medium. Watch the lentils so they do not burn.

Chop the tomatoes finely. Next peel a few cloves of garlic, a piece of ginger, the chilies and the onions and chop all finely too.

Take a large pan or a solid bottom sauce pan and pour in a quarter cup of cooking oil. Saute the onions gently to the point where they are almost turning brown, then reduce the heat and add the garlic, chillies, ginger and curry powder (or the good masala). Depending on your taste, I suggest a heaped tablespoon.

Remember, you can always add fire to food, but it is virtually impossible to douse the flames once they are there! Watch the heat, because this sauce can also burn quite easily. If it is cooking too rapidly, add a tiny splash of water. Cook for about two minutes, stirring often.

Add your tomatoes and a good dash of tumeric,
and about a table spoon each of lemon juice and brown sugar.

Keep an eye on both sauce pans. Neither must boil. Just keep it on a murmuring heat.

After about 15 minutes you can spoon out a few lentils and taste them for texture. Ideally they should be nutty and done. If you are not sure, rather cook for another few minutes. With your first effort it does not matter if they are a little overcooked. You will get the hang of it. Once you have done it a few times (and I promise you, you will, because this dish will hook you).

Once the lentils are ready, pour off the excess water but don't throw it away. It looks like muddy water, but don't worry about that. Just keep it on the side. Now add your curry sauce to the lentils and mix in well with the lentils.

Bring the mixture to a boil and if necessary add some of the water the lentils were cooked in. It is better to add a little too much water, than too little, because once the dish is done you will find that it absorbs the liquid in the pot.

In another pot, about a 2 cups of water and a dash of salt. Bring to the boil and add the Basmati rice and a few cinnamon sticks. Cover and cook until rice is tender.
______________________________
What to serve with the lentils:

This dish goes well with a large green salad and crusty bread.

If you like spicy things, chop two tomatoes, two chillies and one large onion very finely, place in a side dish and dribble some good vinegar over the top.

Or you can slice a few bananas into wheels and mix with a dollop of chutney and ground coconut.

Plain, well chilled yoghurt helps to cool the flames if you have made the dish fairly hot.



[This message has been edited by lorilei (edited 07-21-2000).]

[Susan]

Here's another...

Easy Lentils from "Express Lane Cookbook"

1 cup lentils
3 cups canned tomato juice or one 16-oz. can chopped tomatoes, with juice, plus 1 cup water (I like to use the Rotel tomatoes with chiles.)
1 tsp. dried thyme, oregano, or basil
1 tsp. salt
1/2 tsp. freshly ground pepper
1/2 cup crumbled feta or blue cheese (about 2-3 oz)

In a medium saucepan, combine lentils with tomato juice or tomatoes and liquid, herbs, sat, and pepper. Bring to a boil, reduce hear, cover and simmer for 40 minutes, or until lentils are soft. Add more water if necessary, but lentils should be fairly dry and separate. Sprinkle with cheese and serve. Serves 2-4.

~My family loves these with or without the cheese and the added chiles give it a bit of zip!~

~~Susan~~

[JennyLiz]

Creamy Lentil Soup, April 2000 is a definite hook. Everyone I've made it for raves about it and as soon as things cool down a bit, I'll start making it again.

It's a bit different than the one posted by Mary Ann from Jan/Feb'94, so let me know if you want the recipe and I'll post it too. -JennyLiz

[Ohioan]

Here's a "seat of the pants" set of recipes that you can adapt to your own taste. First, make a pot of lentils with the following basic recipe: for every cup of lentils, add 4 cups of water; half of a small onion, chopped or thinly sliced; one clove of garlic, minced; half a cup each of chopped carrots and celery; and a shake or two of black pepper. Bring to a boil, lower the heat, and simmer until the lentils have softened somewhat. Then add salt to taste, along with any other flavorings you want to add. (Don't add salt or acidic ingredients such as tomato until the lentils have softened, or the cooking will take much longer.)

Meanwhile, prepare one of the following flavoring sets, and add to the lentils when they're barely soft:

1. Sauteed escarole (or chard). Saute a crushed clove of garlic in olive oil, and then add chopped escarole and continue sauteeing until done. You may have to sprinkle in a little water to "steam" the escarole along, but you can finish cooking them with the lentils if you like.

2. Spiced rice. Cook basmati rice in water to which you've added salt, cumin, cardamom, and a cinnamon stick (use quantities according to your taste).

3. "Sausage" style tomatoes. Saute a crushed clove of garlic, and add a cup of diced canned tomatoes, salt, a shake or two each of red and black pepper and paprika, and about 1/4 tsp of fennel seeds. Bring to a boil, turn heat down, and simmer until tomatoes are beginning to thicken. Add a bit of water if the mixture begins to stick.

Or, if you're in a hurry or have run out of burners on the stove, just dump in your favorite seasonings without bothering about the saute. (Allspice makes a really tasty addition with tomato paste.) You can also cook the rice right along with the lentils, but be sure you add more water (twice the volume of the rice).

Also, you can throw in cubed cooked potatoes at the end.

You'll probably need a heavier hand with the seasonings than you think at first, because lentils do absorb flavors. But start with a little, keep tasting, and add as necessary.

I'm sorry I keep doing these "a little of this, a little of that" recipes, but after all, it's the ideas that count, right? http://www.cookinglight.com/bbs/rolleyes.gif

[Jen]

I have two great soup recipes that I love...I'm not a big lentil fan, but I try to eat them sometimes because I know they're healthy, and I really love these soups! Even my husband eats them...and he REALLY doesn't like lentils! They are both by Bonnie Stern, who is quite well known in Canada; the first is from Simply HeartSmart Cooking and the second from More SHSC.

Moroccan Lentil Soup with Pasta
1 tbsp olive oil
2 onions, chopped
2 cloves garlic, finely chopped
1 tbsp ginger root, finely chopped
1 tsp garam masala
1/2 tsp turmeric
1/4 tsp cayenne
3/4 cup dried red lentils, rinsed
1 28 oz can plum tomatoes, with juices
8 cups homemade chicken stock, or 10 oz can + water to equal 8 cups
1 19 oz can chickpeas, rinsed and drained
1 19 oz can white kidney beans, rinsed and drained
1/2 cup vermicelli noodles, broken up
3 tbsp lemon juice
1/4 tsp pepper
salt to taste
1/3 cup chopped fresh cilantro or parsley

1. Heat oil in large saucepan or Dutch oven. Add onions, garlic, and ginger. Cook gently for a few minutes until onions wilt.
2. Add garam masala, turmeric and cayenne. Cook for 2-3 minutes; if mixture begins to stick or burn, add 1/2 cup water.
3. Stir in lentils, tomatoes and stock. Bring to boil, reduce heat, and simmer gently for 20 minutes.
4. Add chickpeas and beans and simmer for 20 minutes. Puree about one-third of soup mixture and return to pot. If soup is too thick, add some water.
5. Add vermicelli and cook for 15 minutes, until very tender. Stir in lemon juice, pepper, and salt. Taste and adjust seasonings if necessary. Serve sprinkled with cilantro.
8-10 servings, each: 302 cal, 5 g fat (1 g sat), 47 g carb, 10 g fibre, 19 g protein, 407 mg sodium.

Lemony Lentil Soup
Note: She apparently adapted this from the Jerusalem restaurant in Toronto.
2 tsp olive oil
1 onion, chopped
2 cloves garlic, finely chopped
pinch hot red pepper flakes
1 tsp ground cumin
1 1/2 cups red lentils, rinsed and picked over
6 cups homemade chicken stock, or 10 oz can + water to make 6 cups
salt and pepper to taste
2 tbsp lemon juice
2 tbsp finely chopped fresh cilantro or parsley

1. Heat oil in large saucepan or Dutch oven. Add onion, garlic and hot pepper flakes and cook on low heat for 3 to 5 minutes, until fragrant.
2. Add cumin and cook for 30 seconds. Stir in lentils and combine well.
3. Add stock, salt and pepper and bring to boil. Reduce heat, cover and simmer until lentils are tender and soup is beginning to thicken, about 25 to 30 minutes.
4. Soup can be pureed, partially pureed, or left thick but coarse. Add extra stock or water to thin if necessary. Add lemon juice and taste and adjust seasonings if necessary. Serve sprinkled with cilantro.
6 servings, each: 225 cal, 4 g fat (1 g sat), 31 g carb, 8 g fibre, 18 g protein, 37 mg sodium.


[This message has been edited by Jen (edited 07-21-2000).]

[JJ40]

Wow, this is great--thank you!
Is there a big difference between the different types of lentils (at the bulk food store they have red, green, brown, etc.)--what does everyone recommend?

Julie

[lorilei]

I know that red lentils tend to be softer and cook slightly faster than the others, so if you substitute, you may have to watch cooking times (I also prefer the red lentils myself).

Brown lentils are "standard", so if a recipe doesn't specify a color, usually you'd use brown.

And that's all I know http://www.cookinglight.com/bbs/smile.gif

[debj]

Two of our family's favorite recipes are lentil ones: Lentil Vegetable Soup (March 2000- I agree with Zinnia) and Lentil Dal (September '98); I love this!!!! Also made the creamy lentil soup (April 2000) and while it was good, the first one I mentioned was better and actually lower in fat. Thanks for the new recipes on bulletin board - can't wait to try them!

[Deanna]

Even though nobody specifically requested it, I'm going to post Mollie Katzen's ORIGINAL lentil soup, just because I love this soup and think Mollie is a FABULOUS cook:

* Exported from MasterCook *

Mollie Katzen's Original Lentil Soup

Recipe By :Mollie Katzen
Serving Size : 8 Preparation Time :0:00
Categories : Soups & Stews Tried & True
Vegetarian

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 cups lentils -- any type
7 cups vegetable broth -- (more as needed) may use water if desired
1 tablespoon canola oil -- or butter
1 cup chopped onion
1 cup minced celery
1 cup chopped carrots
1 tablespoon minced garlic
1 1/2 teaspoons salt -- or to taste
black pepper -- to taste
a few pinches of dried herbs (thyme,
oregano, or basil)
2 medium ripe tomatoes -- chopped
2 tablespoons dry red wine -- optional
2 tablespoons fresh lemon juice
2 tablespoons molasses -- or brown sugar
Red wine vinegar -- for the top
Minced scallions -- for the top (optional)

Place the lentils and water in a soup pot or Dutch oven. Bring to a boil, lower heat to a simmer, and let cook until the lentils are mushy (about 45 minutes). Add more water as needed, until the soup is your favorite consistency.

Heat the oil or melt the butter in a medium-sized skillet. Add the onion, celery, and carrots, and sauté over medium heat for about 10 minutes. Add the garlic, 1 tsp. salt, pepper, and herbs of your choice, and sauté about 5 minutes longer. Transfer to the lentils.

Stir in the wine, if desired, the lemon juice and the molasses or brown sugar. Taste to correct seasonings, then simmer for at least 15 minutes longer. Serve hot, with a little vinegar drizzled onto each serving, and a sprinkling of minced scallions on top, if desired.


Description:
"WW Points = 4.5"
Source:
"Moosewood"

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Per serving: 443 Calories (kcal); 6g Total Fat; (11% calories from fat); 26g Protein; 74g Carbohydrate; 2mg Cholesterol; 1856mg Sodium
Food Exchanges: 4 Grain(Starch); 1 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates


Nutr. Assoc. : 0 0 0 0 2516 0 0 0 0 0 0 0 0 0 0 0

[Liz M]

DEFINITELY Mediterranean Lentil Salad from the '99 CL Yearbook. I have to admit, it looks yucky (a nurse friend once called it "bloody stool"!) but my husband and I LOVE it. It's very vinegar-y but the goat cheese really cuts the taste. I love roasted red peppers, so it's my favorite thing to take for lunch at work. Definitely try it -- it's really yummy!

[Grace]

Liz, I don't have that recipe and it sounds great - would it be a bother to ask you to post it? I am getting hooked on these salads lately, and I love eating them for lunch. Thanks!

Grace

[Deanna]

Lorilei, you are WELCOME! I'm glad to know someone is benefitting from my obsessive posting...

[lorilei]

Hey, Deanna -- thanks for posting the Mollie recipe http://www.cookinglight.com/bbs/smile.gif

I wanted to ask... but feel as if I'm constantly posting "Yes, Deanna, please post" like a little monkey.

I should really just go out and buy more of her cookbooks, shouldn't I? http://www.cookinglight.com/bbs/wink.gif

[JennyLiz]

Zinnia & Debj- You now have my curiosity peaked, would you post the recipes for Lentil Vegetable Soup (March 2000)and Lentil Dal (September 1998)? I thought the Creamy Lentil Soup was so good, can anything be better? I'll have to try it! Thanks!

[This message has been edited by JennyLiz (edited 07-25-2000).]

[Zinnia]

Hi JennyLiz,
Here you go! http://www.cookinglight.com/bbs/smile.gif Zinnia

* Lentil-Vegetable Soup

1 & 1/2 T. olive oil
1 & 1/3 c. finely diced onion
1/3 c. diced celery
1/3 c. finely diced carrot
2 bay leaves
2 T. tomato paste
1 t. salt
2 garlic cloves, minced
6 c. water
1 c. dried French dark green or other lentils
6 c. chopped spinach
1/3 c. chopped fresh parsley
2 t. red wine vinegar
2 t. Dijon mustard
1/4 t. black pepper
3/4 c. (3 oz.) shaved fresh Parmesan cheese

1. Heat the olive oil in a large Duth oven or stockpot over med-hi heat. Add the diced onion, celery, carrot, & bay leaves; saute for 10 min. Add the tomato paste, salt & minced garlic; saute 1 min. Add 6 c. water & lentils; bring mixture to a boil. Partially cover, reduce heat, & simmer 25 min. Stir in the chopped spinach, parsley, vinegar, mustard, & pepper; cook 15 min. Discard the bay leaves. Ladel soup into bowls; top w/ cheese. Yield: 6 servings (serving size: 1 c soup & 2 T. cheese).

Let me know if you like it, ok? Take care http://www.cookinglight.com/bbs/smile.gif

[JennyLiz]

Thank you for the recipe Zinnia! I almost lost this thread with all the new "pages". It does seem to speed things up.

I'll let you know when I test the recipe! http://www.cookinglight.com/bbs/biggrin.gif JennyLiz

P.S. Did you use green lentils, as recommended, or the more commonly available brown lentils?

[This message has been edited by JennyLiz (edited 07-28-2000).]

[Zinnia]

Hi JennyLiz,
You are welcome! http://www.cookinglight.com/bbs/smile.gif I used the dark green lentils called for in the recipe, but I think the brown ones would do just fine. Good luck. Take care, http://www.cookinglight.com/bbs/smile.gif Zinnia

[mikecox]

Originally posted by Deanna:
my obsessive posting...


264!? You ARE obsessive http://www.cookinglight.com/bbs/wink.gif

But thanks...for posting this question, I copied *most* of the recipes posted. Some look really tasty.

[kendra]

i made a CL recipe called "fragrant red lentils and rice." it was in deborah madison's feature in early spring (not sure what issue exactly). it was sooo good. the red lentils are so mild and easy to cook. maybe someone can post this recipe for you. as a matter of fact, i think the whole section was devoted to lentils so you may want to look up an old copy of CL if you can.

[JennyLiz]

Kendra- I had recipes from that article (Who's that Cute Legume- March 2000) ear-marked to try. I had put off making the Fragrant Red Lentils because I didn't have any Garam Masala, but thanks to your post, I'm GOING to track some down! Thanks!

P.S. If anyone is interested, I'll post the recipe.

[JennyLiz]

I was curious and just searched the C.L. database for the recipe. Didn't find it, but did find Lentil Dal and another that sounds yummy, with roasted red peppers. Thought I'd post them...

Lentil Dal
This is a traditional Indian dish made with lentils, tomatoes, onions, and spices. This one is chunkier than most.


1 tablespoon olive oil
1 cup chopped onion
1 tablespoon minced peeled fresh ginger
1 teaspoon cumin seeds
1 teaspoon ground turmeric
1/2 teaspoon crushed red pepper
4 garlic cloves, minced
2 cups chopped cauliflower florets
2 cups chopped tomato
2 1/2 cups water
1 cup dried lentils
2 tablespoons fresh lime juice
1 tablespoon minced fresh cilantro
3/4 teaspoon salt
6 cups hot cooked basmati rice or long-grain rice


Heat olive oil in a large saucepan over medium-high heat. Add onion and next 5 ingredients (onion through garlic); sauté 2 minutes. Add cauliflower and tomato; sauté 1 minute. Stir in water and lentils; bring to a boil. Cover, reduce heat, and simmer 35 minutes or until lentils are tender. Stir in lime juice, cilantro, and salt. Serve with rice. Yield: 6 servings (serving size: 1 cup lentil mixture and 1 cup rice).


CALORIES 396 (8% from fat); FAT 3.3g (sat 0.4g, mono 1.8g, poly 0.5g); PROTEIN 15.2g; CARB 77.5g; FIBER 7.4g; CHOL 0mg; IRON 5.7mg; SODIUM 320mg; CALC 67mg


Roasted Red Pepper-Lentil Bisque

3 cups water
1 cup diced carrot
2/3 cup dried lentils
1/2 cup sun-dried tomatoes, packed without oil (about 13)
1 bay leaf
1 (14 1/2 -ounce) can plum tomatoes, undrained
4 cups (1-inch) pieces red bell pepper
1 tablespoon olive oil
8 garlic cloves, peeled
1 cup dry red wine
1 teaspoon ground cumin
1/2 teaspoon salt
1 tablespoon lemon juice
Combine first 5 ingredients in a large saucepan; bring to a boil. Partially cover, reduce heat, and simmer 30 minutes, stirring occasionally. Discard bay leaf. Place mixture in a blender, and process until smooth. Add plum tomatoes; process until smooth. Return lentil mixture to pan; cover and set aside.Preheat oven to 400°.While lentil mixture simmers, combine bell pepper, oil, and garlic on a foil-lined jelly-roll pan. Bake at 400° for 30 minutes, stirring after 15 minutes. Place bell pepper mixture, wine, cumin, and salt in blender; process until smooth. Stir into lentil mixture; cook 5 minutes over medium heat or until thoroughly heated. Stir in lemon juice. Yield: 8 servings (serving size: 1 cup).
CALORIES 125 (18% from fat); FAT 2.5g (sat 0.4g, mono 1.4g, poly 0.5g); PROTEIN 6.8g; CARB 21.4g; FIBER 3.9g; CHOL 0mg; IRON 3.1mg; SODIUM 353mg; CALC 46mg

Happy Lentil Cooking! JennyLiz

[JennyLiz]

O.K., I'm a GOOF! http://www.cookinglight.com/bbs/redface.gif Please don't kick me off this board... I just realized that the recipe for Lentil-Vegetable Soup was in March 2000!!! Thank you again, Zinnia- at least I know it's good! http://www.cookinglight.com/bbs/wink.gif JennyLiz

[This message has been edited by JennyLiz (edited 07-29-2000).]