The Krazy Kyles

This is a favorite dish of mine, but in the past has never quite turned out the way Grandma's did. Today, I decided to experiment with it.

First, I cooked the lentils (after sorting and rinsing). I used 2 cups of raw lentils even though the recipe calls for 2 cups of cooked lentils -- who knows how many uncooked lentils that would be? I cooked them in about 5 cups of water (for good measure) and probably a teaspoon of salt. Once they come to a boil, you can turn the heat down to between 5/6 and let them simmer for about 30 minutes.

Preheat your oven to 375 degrees. Saute your onion in a couple tablespoons of olive oil and add your choice of spices at this time.

1 onion, chopped and sauteed in olive oil
3 T flour
1 cup bread crumbs
2 cups cooked lentils, mashed
1 28 oz can diced tomatoes in rich juice (I like S&W)
1 tsp garlic pwd (or you can saute garlic cloves)
1 tsp parsley (dried or fresh)
1 tsp salt
1 tsp cumin pwd (or more if you like the flavor)

Just mix everything together and bake for about 45 minutes. Hope you like it!

2 T Olive Oil
1 onion, chopped
3 carrots, chopped or grated
1 t oregano/thyme/marjoram (you choose)
1 t garlic pwd
1 28 oz can of diced tomatoes with juice
8 c water
4 T savory seasoning (I use McKays beef)
2 c dry lentils, rinsed
1 bunch or bag spinach
salt to taste

Heat oli in large soup pot; saute onions, carrots, seasonings (while stirring) for about 5 minutes.
Add tomatoes, broth and lentils; bring to a boil, reduce heat, cover and simmer for about 1 hour.
Stir in spinach just before serving.

2 Garlic Cloves, minced
4 T Olive Oil
10 cups Water
2.5 cups Lentils, dry
2 cups Onions, chopped
1 cup Celery, chopped
2 cups Carrots, diced
3 T Tomato Paste
2 Bay Leaves
2.5 t Salt
1/4 t Celery Seeds, ground
3/4 t Oregano
1/4 t Savory
2 T Lemon Juice
2 cans Tomatoes, diced
1/2 cup Parsley, chopped finely

In a small skillet, briefly saute gallic in olive oil. Set aside. In pot, bring lentils and water to boil. Reduce heat to medium. Cover and simmer of 20 minutes until lentils are half cooked. Then add next nine ingredients. Simmer all together covered for 30 more minutes. Add lemon juice and parsely just before serving.

Yield: 10 cups (A normal serving is between 1.5 and 2 cups)

Taken from the Country Life Vegetarian Cookbook