lentils cooked in sherry wine and thyme
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    Default lentils cooked in sherry wine and thyme

    Warning -- add no salt. this recipe smells gross when initally cooking-- hang in there!

    wash a sack of lentils, put lentils and water in crock on high. add tomato products (canned tomatoes, small can of tomato paste), onions, carrots. cook all day until lentils are soft, and vegetables have basically dissolved.

    in a frying pan reduce the ENTIRE bottle of holland house cooking sherry on high until alcohol odor is gone. don't get high on the vapors, gasp! couple of minutes, dump in crockpot.

    add about 1/2- 1 cup soy sauce or tamari, gradually, to taste. this will turn the broth thick, brown, and rich.

    add a LOT of ground thyme. i use the whole spice container.

    take the top off the crock. cook on high for about 20 minutes - half hour more to vaporize the rest of the alcohol and blend the seasonings.

    serve with muenster cheese on top.
    Last edited by ladykemma2; 08-31-2008 at 07:29 PM. Reason: it didn't save in cookbook format!! waaa!

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    Registered User madhen's Avatar
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    Sounds interesting. What type of dish is this: soup, main, etc? It kind of sounds like a side dish, but I couldn't tell from the recipe how liquid it was.
    DH aka Mad Hen
    (http://mad-hen-creations.blogspot.com/)

    Every time you spend money, you're casting a vote for the kind of world you want. Anna Lappe

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    Quote Originally Posted by madhen View Post
    Sounds interesting. What type of dish is this: soup, main, etc? It kind of sounds like a side dish, but I couldn't tell from the recipe how liquid it was.
    it's a vegetarian main dish. thick like pea soup.

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    Have you tried it with fresh thyme? I would imagine you'd have to use a lot more of it.
    DH aka Mad Hen
    (http://mad-hen-creations.blogspot.com/)

    Every time you spend money, you're casting a vote for the kind of world you want. Anna Lappe

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    Quote Originally Posted by madhen View Post
    Have you tried it with fresh thyme? I would imagine you'd have to use a lot more of it.
    yes, a lot more pungent and much more french!
    swiss cheese is good on top too

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