Lazy Lentils Recipe

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Lazy Lentils Ingredients

175 g 6 oz red lentils.
100 g 3,5 oz cheddar cheese grated
5 ml 1 tsp vegetable extract.
5 ml 1 tsp dried mixed herbs.
10 ml 2 tsp sunflower oil.
2 medium onions peeled and chopped.
1 clove garlic crushed.
300 ml half pt water.

A Recipe for
Lazy Lentils

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Food Tip
To get rid of the smell of garlic from your hands rub a tablespoon of salt mixed with a little water and rub for a few seconds then rinse under cold water.

"Public and private food in America has become eatable, here and there extremely good. Only the fried potatoes go unchanged, as deadly as before."
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This is a recipe for Lazy Lentils from the recipe cookbook of Recipes-to-go (Bean)

“In America we eat, collectively, with a glum urge for food to fill us. We are ignorant of flavour. We are as a nation taste-blind.”
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Food Tip
There is a risk anytime perishable food is left at room temperature for more than two hours. To reduce the risk, freeze something to be included with the lunch such as a juice box or a small plastic container of water, which will keep the food cool until lunchtime. A small refreezable ice pack, like those used in coolers is also useful.

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The most remarkable thing about my mother is that for 30 years she served nothing but leftovers. The original meal has never been found.
Calvin Trillin

Lazy Lentils

Life expectancy would grow by leaps and bounds if green vegetables smelled as good as bacon.
Doug Larson

Lazy Lentils Directions

Put the lentils, cheese, vegetable extract and mixed herbs into a
bowl. Heat the oil in a non-stick pan and gently fry the onions and
garlic. Mix with the beans and spoon into a large lightly greased
oven proof dish. Add the water and cover the dish with foil. Cook in
the oven at 180 c 350 f, gas mark 4 for one and a half hours.

Serves: 4

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Lazy Lentils Recipe from the Recipes-To-go.com Bean Recipe Cookbook

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