Shop
Cinnamon Mornings and Chocolate Dreams
Whether you're hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.
| print recipe | add recipe to album |
Ingredients: 1 Gal chicken stock 1 1/2C black lentils 3TBS tomato paste 1 carrot diced small* 2C white wine 1 onion diced small* 2 celery stalks diced small* 3 roasted red peppers diced small 1/2C chopped parsley Salt and pepper Instructions: Add black lentils and *mirepoix with chicken stock and white wine, simmer until lentils are tender. (About 20 minutes) Pull off of the heat and add peppers, tomato paste, parsley, salt and pepper. Do not over season, as lentils natural seasonings come out. Cool as soon as possible, so as to not overcook the lentils. Puree 1/3 of the soup. Try to prepare 2 days beforehand for the best taste |
Recipes Search
- Arugula Salad
- Sweet Potato Pave
- Warm Bacon and Spinach Salad
- Butternut Squash Mushroom Bisque
- White Cheddar Ale Soup
- Black Lentile Soup
- New England Lobster Bisque
- Rack of Lamb
- Tomato bisque
- Flashed Fried Cornmeal Dusted Calamari
- Curried Butternut Bisque
- CHOCOLATE KAHLUA HAZELNUT TORTE
- Pots de Crème
- Harvest Vegetable Soup
- Pistachio Crusted Chicken
Copyright © 1993 - 2012 Lanier Publishing International