From: Kathleen WILLIAMS@WSUVM1.CSC.WSU.EDU Date: Sat, 02 Oct 93 14:26:39 PDT Here's a recipe courtesy of Washington State University Cooperative Extension: CHILI WITH LENTILS 1 lb. dry lentils 1-1/2 T. chili powder 1 t. salt 1 medium onion, chopped 5 c. boiling water 1/2 c. chopped celery 1 16-oz. can tomatoes 1 clove garlic, minced or tomato sauce 1. Rinse dry lentils. Pick out any stems or stones. 2. Add salt and lentils to boiling water. Cover and simmer for 30 minutes. Do not drain. 3. Add tomatoes or tomato sauce, chili powder, onion, celery, and garlic. Cover and simmer 30 minutes more, or til lentils are tender. 4. Serve over rice, spaghetti or corn chips. Makes 7 servings. Here's another GREAT recipe to share with the group. It is also from the WSU Coop. Ext. people. PALOUSE SOUP MIX 2-1/2 c. green split peas (16 oz. pkg.) 2-1/2 c. lentils (16 oz. pkg.) 2-1/2 c. pearl barley (16 oz. pkg.) 2 c. alphabet macaroni (8 oz. pkg.)--I use brown rice instead 1 c. dried onion flakes (2 3/8-oz. pkgs.) 1/2 c. celery flakes (1 3/8-oz. pkg.) 1/2 c. parsley flakes (1 1/4-oz. pkg.) (Optional: 1-1/2 t. thyme; 1-1/2 t. white pepper) Mix all ingredients together. Store in a jar with a tight- fitting lid. Stir before using. Makes 10 c. of mix. TO COOK: Combine 1 c. of soup mix with 4 c. of water or seasoned stock in large pan. Add 1 c. of cooked chopped meat, if desired. Bring to a boil. Reduce heat to low and cover pan. Simmer gently for 45 to 60 minutes, or until peas are tender. Add 1/2 t. salt if desired. MINESTRONE VARIATION: Combine 1 c. of soup mix with a 16-oz. can of stewed tomatoes, 2 to 3 c. water or stock, 1 chopped carrot, 1 to 2 chopped potatoes, and 1/2 t. basil. (Optional: 1 clove minced garlic). Bring to a boil. Reduce heat to low and cover pan. Simmer 45 to 60 minutes or until peas are tender. Add 1/2 t. salt, if desired.
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