2 cups lentils
1/2 onion chopped
1 carrot sliced
1 stalk celery sliced
3 cloves garlic minced
1 turnip cubed
1 parsnip cubed
salt & pepper to taste
1/4 cup dried parsley
1 tsp basil 1 tsp oregano
Cook vegtables in 2 tbs oil (canola or olive) until onions are translucent.
Add the lentils and 3 cups water. Bring to a boil. Add seasonings.
3 cups assorted mixed beans
2 carrotts diced
2 stalks celery diced
1 onion diced
1 turnip diced
2 tbs olive oil
1 can tomato paste
1 bay leaf
bouquet garni
salt & pepper to taste
Saute vegtables in olive oil until tender. Add beans. Add 5 cups
water. Bring to boil.
Add seasonings and tomato paste. Reduce heat to simmer. Simmer
2 hours.
5 cups mixed greens
1 carrott grated
1/2 cup purple cabbage shredded
sprouts (alfalfa, radish, daikon, clover, etc). Add to taste
Mix Together.
garbanzos, kamut, wheat berries, peas, etc Sprinkle on top.
Top with sliced tomatos and cucumbers.
1/4 cup olive oil
1/8 cup white or red wine or balsalmic vinegar
1 clove garlic crushed or 1/2 tsp granulated garlic
bouquet garni to taste
Mix in bowl
2 teaspoons dijon mustard. Whip in to mixture. Add salt & pepper to taste