Chick Pea Macaroni Salad

Submitted by: Christine

Prep Time: approx. 20 Minutes

” This Greek-style pasta salad would also be good tossed with fresh avocado and mint. ”

1 cup uncooked macaroni pasta
1 (19 ounce) can garbanzo beans, drained
4 tomatoes, chopped
1 onion, chopped
1 clove garlic, minced
6 ounces feta cheese, crumbled
1 cup pitted black olives
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 cup olive oil
1/4 cup fresh lemon juice

1 In a large pot of salted boiling water, cook pasta until al dente,
rinse under cold water and drain.

2 In a large bowl, combine the pasta, chick peas, tomatoes, onion, garlic,
cheese, olives, salt, pepper, olive oil and lemon juice.
Toss together and refrigerate until chilled.

Makes 4 to 6 servings

Servings Per Recipe:
5 amount per serving
Calories 561

Lentil Loaf

Submitted by: Karen C. Greenlee

Prep Time: approx. 45 Minutes
Cook Time: approx. 50 Minutes

” This vegetarian staple features a crunchy bread crumb topping.
Make it the centerpiece of your meal, and serve with a savory
vegetarian gravy, mashed potatoes, and English peas. ”

1 1/8 cups green lentils
2 1/4 cups water
6 slices white bread, torn into small pieces
2 eggs
1 cup vegetable broth
2 tablespoons tomato paste
1/2 teaspoon dried basil
1/4 teaspoon garlic powder
1/2 teaspoon ground black pepper
1 teaspoon dried parsley
1 tablespoon olive oil
1 packet dry vegetable soup mix
1/3 cup dried bread crumbs

1 Combine lentils and water in a small saucepan. Bring to a boil.
Reduce heat, and simmer until tender, about 40 minutes.

2 Preheat oven to 400 degrees F (205 degrees C). Grease a 9×5 inch loaf pan.

3 In a large bowl, mix together 2 cups cooked lentils, bread, eggs, broth,
tomato paste, basil, garlic powder, black pepper, parsley, olive oil,
and dry soup mix. Spread into prepared pan.

4 Bake for 40 minutes. Sprinkle top with dry bread crumbs, and continue baking
another 10 minutes. Let sit for 10 minutes before serving.

Lentil Stuffed Tomatoes

Submitted by: SUE

Prep Time: approx. 30 Minutes
Cook Time: approx. 15 Minutes

” These tomatoes, stuffed with lentils and oven baked, make a great entree. ”

1/4 cup uncooked white rice
1/4 cup red lentils
1/2 cup boiling water
1 tablespoon butter
1/2 onion, chopped
1-1/2 teaspoons chopped fresh mint leaves
salt to taste
ground black pepper to taste
4 Each medium tomatoes
1 tablespoon vegetable oil
1/2 clove crushed garlic

1 Rinse rice and lentils in a strainer.
Place in a small saucepan and stir in boiling water. Cover.
Cook for 10 minutes over medium heat.

2 Meanwhile, melt butter or margarine in a saute pan.
Add onion, and saute until golden brown over medium low heat.
Stir in lentil mixture and mint. Season generously with salt and pepper.

3 Slice the tops off tomatoes, and reserve. Scoop out the middles, and reserve.
Fill tomato shells with lentil mixture, and replace the tops.
Stand in a baking dish.

4 Chop reserved tomato middles, and place in a small bowl.
Mix in oil and garlic. Pour around the stuffed tomatoes.

5 Bake in a preheated 450 degree F (230 degree C) for 10 to 15 minutes.
Remove from oven, and serve.

Green Bean Casserole

By: Barbi

“Here is the easy version!”

1 can green beans
1 can Campbells Cream Of Celery Soup
garlic powder
onion powder

Mix togehter and bake, covered for 40 minutes.
Or, microwave it for about 5 minutes.

Top with Lawry’s French Fried Onions and bake, uncovered until they are crispy,
about 5-10 minutes more.

That’s it! Youre done!

Prep Time: 2.5 minutes
Cook Time: Depends on your oven, how long it’s in, and the temperature you use.
I never worry about that, minor details like time and temp, just throw it in there!
Anywhere from 300-400° is good, then check it every 20 minutes or so.
The top will be getting a little brown, thats how you’ll know it’s done.

Bulgur Chickpea Salad

Submitted by: Leah Perez

Prep Time: approx. 20 Minutes

” This tabbouleh salad variation is a meal in itself. ”

1 cup bulgur
2 cups boiling water
1/2 cup vegetable oil
1/2 cup fresh lemon juice
salt to taste
ground black pepper to taste
1 cup chopped green onions
1 (15 ounce) can garbanzo beans, drained
1 cup chopped fresh parsley
1 cup grated carrots

1 In a heatproof bowl, pour boiling water over bulgur.
Let stand 1 hour at room temperature.

2 In a small bowl, beat together oil, lemon juice, salt, and pepper.
Pour over bulgur; and mix with a fork.

3 Place bulgur in the bottom of a nice glass serving bowl.
Layer vegetables and garbanzo beans in this order on top of the bulgur:
green onions, garbanzo beans, parsley, and carrots on top. Cover, and
refrigerate. Toss salad just before serving.

Makes 6 to 8 servings

Nutrition at a glance
Servings Per Recipe 7
Amount per serving:
Calories 296
Protein 6g
Total Fat 17g
Sodium 198mg
Cholesterol –
Carbohydrates 33g
Fiber 7g


1-1/2 cups lentils

1/4 cup light olive oil

1 cup chopped onion

1-1/2 tsp. salt

1 tsp. ground turmeric

1 tsp. ground cumin seeds

1/4 tsp. crushed red peppers

1/2 cup snipped coriander leaves or parsley

Lemon peel for garnish, if desired

Cover lentils with water, and soak one hour.
Heat lentils and water to boiling
(rinsing the beans between soaking and cooking can reduce
gastric disturbances, if that’s important to you).

Cook 45 minutes, adding water if necessary. Drain lentils well.

Heat oil in 12-inch skillet. Stir in onion, salt, turmeric,
cumin and red peppers, cooking over low heat until onion is tender.
Put some of this mixture aside, for garnish, if desired.

Stir lentils into oil and spices. Cook over low heat, stirring frequently,
20 minutes. (Watch carefully to prevent burning.)

Just before it’s done, stir in coriander leaves or parsley.
Before serving, sprinkle with reserved onion, and garnish with
strips of lemon peel, if desired.

Serves 6-8.