Saute for 3-5 minutes in a large pot: 1/4 cup olive oil 1/2 tsp dried thyme 1/2 tsp dried marjoram Add: 3 cups vegetable stock 1 cup red lentils 1/4 cup chopped parsley 1 lb canned tomatoes (16 oz) Cook in the covered pot till lentils are tender (about 45 mins). Salt to taste. Serve with 2/3 cup grated cheese. Serves 4-6.
INGREDIENTS – casserole SERVES SIX (for 12 servings, double ingredients, but best to cook in separate dishes to ensure proper cooking) 3 cups cold mashed sweet potatoes (must be cool or will cook egg when added) ½ cup white sugar ½ cup milk (whole milk, or use some light cream) ¼ cup butter or margarine, softened 3 eggs 1 teaspoon salt 1 teaspoon vanilla extract