Lentils Once, Twice, And Thrice: Lentils Once With Brown Rice, Lentils Twice In Soup, And Lentils Thrice As Lentil Cakes

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   ["Rinse lentils thoroughly, removing any pebbles, etc, that there might be. Place in a glass bowl, cover by one inch with water, and allow to soak for 30 minutes.", "In large soup pot fry bacon or ham over medium heat for a minute or two, until it starts to brown. Add a tablespoon or two of olive oil and onions and cook for a minute, then add carrots; cook for another minute, then add celery and garlic, stirring gently occasionally.", "Drain lentils and add to vegetable mixture with potato and garam masala and cayenne. Add 3 quarts broth. Raise heat and just as it begins to boil, turn heat down and simmer, uncovered, for 30 or 40 minutes or so, adding more broth if needed, until lentils and vegetables are soft but not falling apart, and it has thickened up a bit. Stir in chard or spinach and parsley. Add salt and pepper to taste.", "While lentils are cooking, cook rice according to package directions. 2 cups dry rice cooked should be plenty, with extra for lentil cakes.", "To serve, spoon over rice with a bit of olive oil and a drop or two of vinegar, and top with a tablespoon of sour cream", "Mix Lentils Once with rice, if using, broth and herbs. Heat for a few minutes, add salt and pepper if needed, and serve with sour cream.", "Lentils Thrice: Lentil Cakes

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   To make 2 large or 3 small cakes, use

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   1/2 c Lentils Once

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   1/2 c cooked rice

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   1 slice stale bread or toast, coarsely ground by hand or in food processor to make crumbs

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   3/4 tsp curry powder

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   2 - 4 T warm water

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   Bacon grease or canola oil for frying

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   1 - 2 T Sour Cream

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    Chutney

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    Shredded lettuce, greens, or cabbage

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    Blend Lentils Once, cooked rice, bread crumbs, and curry powder together. A tablespoon at a time, add warm water until mixture comes together and can be easily formed into two 3"" cakes or three 2"" cakes.

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    Heat bacon grease or canola oil in heavy frying pan. Fry on medium heat 2 - 3 minutes per side, until cakes brown and form a light crust, and are heated through.

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    Serve on shredded greens with sour cream and chutney."]

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