Ingredients
1 cup dried green lentils
2 cups water
1 small onion
8 cloves of garlic
smoked paprika
cumin
1 bay leaf
1 egg
1 packet of lipton soup mix
mustard, ballpark.
hunts tomato sauce
2 ribs of celery
1 packet sliced mushrooms
1 cup quick oats
italiano seasoning
dried parsley (optional)
s and p
evoo (extra virgin olive oil)
Preparation
rinse lentils. in a medium sauce pot, add lentils, water, diced onion, 2 cloves garlic chopped, bay leaf, 3 shakes cumin, s and p. bring to boil, cover, simmer 25 min. drain any excess h20 place in a large bowl, discard bay leaf. get out a potato masher, and mash away.
in a frying pan, put about 2 teaspoons of evoo, thow in celery, cut lengthwise first, then chopped in a fine dice. let it sweat. throw in mushrooms, chopped, even tho they are already cut. ha. chop remaining 6 cloves garlic, chopped, when mushrooms are brown ish. italiano seasoning, 2 -4 shakes, parsley, 2 shakes, smoked paprika, couple shakes, s and p. mix.
add lipton soup mix to lentils, mix well. then add celery/mushroom/garic mixture. free squeeze ball park, about 1 1/2 tablespoons. mix. add oatmeal, egg, half the can of hunts tomato sauce. mix. put in a corning wear dish. top with remaining tomato sauce. pre heat oven to 400, cook for 50 min, uncovered. wait 5 minutes before cutting in to it.
