The Krazy Kyles

2 cups Lentils, rinsed
2 cans Stewed Tomatoes, 28oz
4 Potatoes, diced
4 Carrots, diced
2 Onions, chopped
2 T Garlic, minced
3 Bay Leaves
1/4 Cup Curry Powder
2 t. sea salt
2 t. cumin
2 t. coriander
8 cups broth

Cook on low in a slow cooker for 8-10 hours.

Saute the following:
4 Tbsp oil
1 onion, chopped
2 carrots, diced
2 stalks celery, diced
1/2 head of cabbage, sliced fine
3 potato, cubed
3 beets, peeled and grated

Add into a large pot with:
2 qts. water
2 Tbsp. beef-style seasoning
2 c. stewed tomato
3 tsp. lemon juice
1 tsp. dill seed
salt, to taste

Cook just until veggies are tender. I like to add the lemon juice right at the end.

1T Olive Oil
1/2 cup Chopped Onion
3 cloves Garlic
4 cups Water
4 t Chicken Seasoning
3 cups Potatoes, diced
1 cup Sour Cream
2 t Fresh Dill

Sautee onions and garlic. Add water, seasoning and potatoes. Cook 10 minutes. Puree and add remaining ingredients.

[We haven't tried this recipe yet -- tasted it last night at a cooking class and it was fabulous. I intend to try it as soon as I can eat lentils again (three meals in a row and the interest is gone)!]

2 cups red chef's lentils
6 cups boiling water

Add lentils to boiling water, stirring constantly for about 3 minutes. Turn down to low and simmer for 20 minutes until very soft.

2 large onions, finely chopped
5 large potatoes, peeled and diced
1/2 cup olive oil (or less)
2 T McKays chicken seasoning
1/4 cup finely chopped fresh parsley

Saute onion, potatoes and parsley in olive oil adding chicken seasoning as you stir.

1 6 oz can tomato paste
1 15oz can tomato sauce
1 15 oz can diced tomatoes in juice

Add tomato ingredients and sauteed potatoes to lentils. Salt to taste. Simmer on low for 30-45 minutes.

2 cups Onions, chopped
2 T. Olive Oil
4 cups Potatoes, Cubed
2 cups Frozen Lima Beans, Thawed
4 cups Chicken Stock (4 cups Water + 4 T Bill's Chickn'ish)
1/4 cup Fresh Cilantro, Chopped
Salt to Taste
1 cup Silk Regular (not vanilla)

Sautee onions until translucent (about 5 min). Add potatoes, lima beans and stock. Bring to a boil. Add cilantro & salt. Lower the heat and simmer for 10 minutes or until potatoes are tender.