LAYERED SALAD in a GLASS CAKE PAN

serves 8 to 12

1 head iceberg lettuce

1/4 cup chopped purple onion

1/2 cup chopped celery

1/2 cup chopped green pepper

1/2 cup chopped, fresh mushrooms

12 oz. package frozen peas, thawed

2 cups real mayonnaise

2 Tablespoons sugar or honey

1/4 lb. grated cheddar cheese (I like extra sharp)

1 lb. lower-sodium bacon, fried, cooled and crumbled

(may replace/add in cooked lentils, chickpeas, black beans, e.g.)

1) Remove core from head of lettuce. Cut head into quarters. 

2) Carefully separate the lettuce layers. Put half of them in the bottom of a 

9 x 13, glass cake pan. 

3) Top with half of the onion, half of the celery, half of the green pepper, half of the mushrooms, and half of the frozen (thawed) peas. 

4) Combine the mayo with the sugar. Spread half of the mayo mixture over the salad. Top with half of the cheese and half of the bacon. 

5) Repeat with another salad layer, starting with lettuce and ending with bacon. 6) Cover cake pan tightly with foil. Place in refrigerator and chill for at least 12 hours and up to 24 hours. Cut into 8 to 12 square pieces. Salt and pepper to taste. Serve.

HEARTY VEGETABLE LENTIL SOUP

INGREDIENTS:
1 cup carrot, diced
1 cup zucchini, diced
1 cup white onion, diced
1 cup celery, diced
1/2 cup red bell pepper, diced
1-2 tbsp minced garlic
1 cup lentils, rinsed
1 – 15 oz can fire roasted diced tomatoes
1 – 8 oz can tomato sauce
4 cups water
2 cups vegetable or chicken broth
3 teaspoons cumin (or other desired herbs/seasonings)
salt & pepper to taste

OPTIONAL -

1/4 cup chopped cilantro and the juice of one lime 

DIRECTIONS:

ADD a tablespoon of olive oil to a large heavy SOUP POT and heat to medium. ADD diced carrot, zucchini, onion, celery and red bell pepper to the pot and SAUTE until onions are softened and zucchini have just started to turn golden, about 10 minutes. ADD garlic. 

ADD cans of tomatoes and sauce and stir. ADD the lentils and combine. ADD water and broth and bring to a low boil. Reduce heat and cover. Allow to cook and simmer for 30-40 minutes or until lentils are of desired tenderness. Stir in desired seasonings, herbs. Serve hot and enjoy! When served, some enjoy a dollop of sour cream on top.

I usually double this for left-overs or for the freezer for another time.

LENTIL/MUSHROOM BURGERS

INGREDIENTS

1 cup lentils
3 cups water or chicken/veggie stock
1 cup yellow onion, minced
1 Tbls garlic, minced
1 tsp. coriander ground
Pinch of turmeric
1 tsp minced thyme, fresh
½ cup minced mushrooms
½ cup mushrooms sliced thin for garnish
¼ cup (1large shallot, 2 medium ) cut into rings for garnish
2 each scallions, slivered
2 tsp Kosher Salt
¼ tsp Black pepper, fresh ground ideally
1 cup of garbanzo bean flour for dusting and adding as a binder (or, whatever flour you have)
Olive/vegetable oil or butter for cooking

DIRECTIONS:
1. In a medium sauce pan on Medium high add vegetable oil, onions and 1 tsp of the salt and sauté onions for 3 minutes until just caramelizing. Turn down to medium low and add garlic, minced mushrooms and fresh thyme 
2. Add water or stock, lentils, salt and pepper. 
3. Simmer on medium high for 30 minutes until peas tender.
4. Puree 2/3 of the mixture then add back the remaining lentils and slivered scallions. 
This base should be tight and the consistency of sticky rice. Add garbanzo bean flour or All Purpose flour to tighten if too wet still.
5. Adjust seasoning and cool mixture for one hour or ideally overnight.
6. Divide the mashed lentils into 4 portions then form into patties and roll in garbanzo bean flour then pan fry in vegetable oil
7. Right before cooking the patties, sear up the mushroom and shallots with butter and salt, reserve for garnish.

8) - OPTIONAL - some people prefer using an egg as a binder...give that a try if you'd like

Serving suggestions: Use in place of beef for a healthy burger or at breakfast as a base to a poached or fried egg on a bed of sautéed garlic greens

Prep time: 5-10  minutes

Cook Time: 30 minutes plus 5 minutes for the patties once formed

Nutrition Facts: Calories 331 | Total Fat 6 g | Saturated Fat 0.5 g | Cholesterol 0 mg | Sodium 595 mg | Carbohydrates 52 g | Dietary Fiber 20g | Protein 20 g 

JANET'S RED LENTIL GRANOLA

OVEN - 300 degrees

INGREDIENTS:

2 cups water

1 cup red lentils

2/3 cup honey

2 ½ tsp. vanilla extract

2 Tbsp. Canola Oil

2 cups old-fashion (slow cook) Oatmeal (dried, not cooked)

¾ cup Sunflower seeds

¼ cup ground Golden flaxseeds

½ cup slivered almonds (chopped up a bit for smaller size if you'd like)

½ cup unsweetened coconut meat

4 Tbsp. 100% natural almond butter

½ tsp. salt

1 cup dried cranberries 

DIRECTIONS:

1) Simmer lentils in boiling water for 5 minutes or until just tender but still ‘al dente’

2) Drain lentils, spread on tray and allow to cool

3) Preheat oven to 300

4) Combine 1/3 cup honey, ½ tsp. vanilla and canola oil in the saucepan you used to cook the lentils, toss lentils in honey mixture

5) Spread the coated lentils on a baking sheet, bake for 15 minutes, stir and continue baking for 5 minute cycles stirring after each cycle until lentils are honey colored and crunchy

6) Combine oatmeal, sunflower seeds, flaxseeds, almonds, and coconut meat in a medium-sized bowl. Combine peanut butter, salt, 1/3 cup honey and ½ tsp. vanilla in another bowl, mix until blended.  Combine two mixtures until evenly blended

7) Oatmeal mixture into a 9×9 inch baking pan, or cookie sheet with sides, and bake 40 minutes.  Use a spatula and turn your granola every 10 minutes, or so, until browned to your preference

8) Mix in dried cranberries

9) Store in an airtight container. Enjoy with yogurt or almond milk, a sliced banana...

Morning or snacktime YUM!