You can use real sausages or vegetarian.
- Preheat the oven to hot
- Boil seven medium sized peeled potatoes.
- Meanwhile simmer puy/brown lentils until soft
- Meanwhile fry two or three onions on a medium heat until transparent
- Fry a couple of sausages per person
- Mix all the ingredients except the potatoes and add your favourite seasoning/stock cube/ gravy until it resembles a ‘ground beef’ consistency
- Lay this mixture at the base of your largest casserole dish
- Mash the potatoes, add a teaspoon of salt, and spread these over the top
- Fluff the potatoes up with a fork and sprinkle on some parmesan cheese and add blobs of butter
- Put in the oven until the top looks nicely browned
DH or yourself can add pepper/ chilli sauce at the plate
Honey Baked Lentils
Combine in a dutch oven or saucepan:
1 lb lentils (2 1/3 C)
1 bay leaf
5 C water
2 tsp salt
Boil, covered, for 30 minutes. Do not drain. Discard bay leaf.
Preheat oven to 350. Combine and then mix into lentils:
1 tsp dry mustard
1/4 tsp powdered ginger
1 TB soy sauce
1/2 C chopped onion (sub. 2 cloves garlic or a touch of onion powder even for picky kids)
1 C water
4 slices bacon, chopped (I usually precook lightly)
Stir in most of bacon into lentils. Pour into lightly greased casserole dish. Sprinkle remaining bacon on top.
Pour over all:
1/3 C honey
Cover and bake 1 hour. If I precook the bacon a touch and sauté the onion I usually don’t bake this long. Makes for a faster dinner that way and still tastes pretty good. If you have the time, baking together will mix flavors a bit more, I’m sure. If you don’t cook bacon first, take the lid off to brown it on top for the last several minutes.
It’s flexible. That’s a basic outline anyway.
1 T olive oil
1 large onion chopped
2 stalks celery, chopped
6 cloves of garlic, minced
1 Tablespoon cumin
2 Tbs. chili powder
4 cups veg. or chicken broth
2 15oz. canned balck beans
2 15 oz. canned kidney beans
1 15 oz. whole kernal corn
1 15oz. can crushed or diced tomatoes
Mix all but 1 can of kidney beans and the tomatoes in a crock pot. Put 1 can of the kidney beans and the can of tomatoes in a blender and blend until smooth. Add to mixture in the crock pot. Cook on low for 4 hours.
this is our current family favorite
3 C Water
14 oz Chicken Broth
1 can cream of chicken soup
2/3 c. wild rice
1/2 t. thyme
1/4 t. black pepper
3 C cooked/shredded chicken
It also calls for spinach but I left it out and can’t remember how much.
Put everything except the chicken and spinach in the crockpot on High 7-8 hours or low 3 1/2 to 4 hours.
add chicken and spinach last half hour or less.
This is almost not enough for my family of 6. Kids ages 3-11
Here’s my all-time fave “Double Tomato Soup”
1 medium bulb fennel, diced
1 small onion, diced
2 cloves garlic, minced
Sauté the vegetables in the oil until soft and translucent. Then add:
3 c. beef broth
1 28 oz. can crushed tomatoes
1 tsp. basil (2 tsp. fresh basil, minced)
1 tsp. sugar
Cracked black pepper to taste
Simmer 20 minutes. Serve topped with:
1 medium tomato, seeded and diced
Parmesan crisps, or freshly shredded parmesan
Croutons of your choice
I like to put this in the crockpot, but it can be put on the stove. Here is the original recipe. I use more or less ground beef depending upon personal preferences and cost factor. I also change out dried beans of our preference (we use black beans instead of kidney beans) and make a few other adjustments. But it goes over really well and can make up a very large batch.
1 pound ground beef
1 onion, chopped
1 can chili beans, with liquid
1 can kidney beans with liquid
1 can whole kernel corn, with liquid
1 (8 ounce) can tomato sauce
2 cups water
2 (14.5 ounce) cans peeled and diced tomatoes
1 (4 ounce) can diced green chile peppers
1 (1.25 ounce) package taco seasoning mix
In a medium skillet, cook the ground beef until browned over medium heat. Drain, and set aside.
Place the ground beef, onion, chili beans, kidney beans, corn, tomato sauce, water, diced tomatoes, green chile peppers and taco seasoning mix in a slow cooker. Mix to blend, and cook on Low setting for 8 hours.
Here’s a soup that my family enjoys:
Egyptian Lentil Soup
1 lg. onion, coarsely chopped
1 carrot, peeled & coarsely chopped
2 to 3 oz. lean ground beef or lamb*
2 Tbsp. extra virgin olive oil
1 tsp. ground cumin
1 tsp. fennel seeds
1½ cups brown or green lentils (or 1 cup brown or green + 1 cup red lentils)
2 quarts water
1 small dried red chili (optional)
juice of ½ lemon or more to taste
salt & pepper to taste
Pick over and clean the lentils. In a heavy pot, gently sauté the onion, carrot, and ground meat in the oil until the veggies are soft and the meat is very brown, about 15 minutes. Stir in the cumin and fennel, then add the lentils and water. Add the chili if desired.
Cook until lentils are tender, about 30 minutes. Remove the chili (if used). Add the lemon juice and taste for seasoning, adding salt and peper to taste. Each serving may be garnished with onion slices warmed in olive oil and additional lemon wedges.
*I usually go ahead and use a pound of ground meat for my carnivores, but you can leave it out and the soup is still wonderful. Also, you can add some finely chopped hearty greens (spinach or kale, for instance) along with the water to pump up the nutrition.