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cooking.nytimes.com
This recipe is by Suzanne Hamlin and takes 50 minutes. Tell us what you think of it at The New York Times - Dining - Food.
www.delish.com
Ground porcini mushrooms add a meaty flavor to this veggie burger.
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This is a wonderful salad on its own, or as the basis of your own creation. Strips of smoked salmon atop the lentils is one idea.
www.allrecipes.com
This is my own adaptation of an Indian recipe. It doesn't look like much, but it is surprisingly yummy. Serve this for dinner over hot rice or a diced baked potato. Pair with carrots, cauliflower, or a fresh sliced tomato for a full meal.
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This easy recipe fuses walnuts, lentils, and pasta the perfect combination for a cool-weather dinner.
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A hearty comfort casserole of brown rice and lentils, topped off with melted Cheddar cheese and bread crumbs.
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Lentils are skillet-toasted with a cayenne-parsley seasoning to make nutty popped lentils, a quick and easy, gluten-free snack or appetizer!
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Find an easy-to-prepare recipe for a Lebanese-style lentil soup with Swiss chard, potatoes, and plenty of garlic and lemon juice right here.
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Lentils are combined with roasted garlic, tomatoes, and plenty of parsley and served with a simple balsamic dressing for a flavorful salad.
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Lentils have a mild lovely taste and they take on a nice flavor and texture in this dish when cooked up with carrots, onions, and garlic. They're tossed with olive oil and lemon juice, fresh parsley, and chopped celery, for crunch.
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The ingredient list was provided by inmetric in this topic: http://chowhound.chow.com/topics/651204 It sounded so good I made some myself. inmetric, if you post...