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Recipes for Meatless Meals

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(page 6 of 7)

Yield: Makes 6 servings.

• 1/2 pound lentils
• 1-1/2 quarts water
• 2 or 3 stalks celery and leaves, chopped fine
• 2 small carrots, chopped
• 1 onion, chopped
• 1 clove garlic, chopped
• 1 generous tablespoon oil
• 3 fresh ripe tomatoes, or 1/2 cup canned tomatoes
• 1 bay leaf
• salt and pepper, to taste
• chopped parsley (sprinkle)
• 1 pound shell or elbow pasta

Combine all ingredients except pasta in a heavy saucepan and cook until mixture comes to a boil. Let simmer for 30 minutes or longer, if desired. (Oil in recipe accelerates cooking time.) Cook pasta according to package directions, then add to lentil soup. Cook 5 minutes longer.

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Yield: 4 servings

• 2 cups cooked wild rice
• 1 can (17 ounces) whole-kernel corn, drained (or about 2 cups frozen corn)
• 1 can (4 ounces) green chilies, drained and diced
• 2 cups mild chunky salsa or picante sauce
• 1 cup shredded Monterey Jack cheese

Preheat the oven to 350 degrees F. In a medium-size bowl, combine the rice, corn, and chilies. Spread in a lightly oiled 7x11-inch baking dish. Pour the salsa or picante sauce over the rice and sprinkle with the cheese. Cover and bake for about 30 minutes, or until bubbly. Uncover and bake for 5 minutes more to brown.

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