Recipes

Ingredients: ane tablespoon butter ane tablespoon olive oil ane lb saucisses de Toulouse(French Garlic sausages*) four cloves garlic, minced ane onion, diced ii crookneck squash ane stem celery, diced ane shallot, minced ane bay leaf ane teaspoon bounding main salt ½ teaspoon freshly reason dark pepper ane 1/3 loving cup du Puy lentils four cups chicken stock Directions: Heat crude oil in addition to butter inwards a large saucepan over medium heat. Add the vegetables. Sauté until the mash starts to soften in addition to the onions are translucent, well-nigh 5-10 minutes. Add the bay leaf, salt, pepper, lentils, in addition to stock. Cover in addition to simmer for well-nigh forty minutes or until the lentils are soft. Meanwhile, grill, broil or sauté the sausage until fully cooked. Serve the sausage on a bed of warm lentils. *I used these Toulouse Garlic sausages. My thoughts: Excuse my French if the championship is incorrect! I'm relying on high

Ingredients: one loving cup du Puy lentils (French light-green lentils) four cups H2O or vegetable stock ii tablespoons olive oil one bunch rainbow chard, stems in addition to greens chopped iii cloves garlic, minced one medium-large zucchini, diced one pocket-size onion, diced 1/2 pint cherry tomatoes, halved one bunch Italian parsley, chopped Directions: Pour the H2O in addition to lentils into a saucepan. Bring to a boil hence simmer for 10-20 minutes or until tender. Drain in addition to develop aside. Meanwhile, saute the vegetables inwards a large pan until the onion in addition to zucchini is soft in addition to the chard is wilted. Season alongside tabular array salt in addition to pepper. Add the lentils in addition to saute 1-2 minutes. Serve immediately. My thoughts: I served this equally the side to my Tuna Niçoise Burgers for a vaguely French meal. Well, French meets American, I guess. I dear du Puy lentils because they concur their cast only they

Ingredients: ane tablespoon butter ane tablespoon olive oil ane lb saucisses de Toulouse(French Garlic sausages*) four cloves garlic, minced ane onion, diced ii crookneck squash ane stem celery, diced ane shallot, minced ane bay leaf ane teaspoon bounding main salt ½ teaspoon freshly reason dark pepper ane 1/3 loving cup du Puy lentils four cups chicken stock Directions: Heat crude oil in addition to butter inwards a large saucepan over medium heat. Add the vegetables. Sauté until the mash starts to soften in addition to the onions are translucent, well-nigh 5-10 minutes. Add the bay leaf, salt, pepper, lentils, in addition to stock. Cover in addition to simmer for well-nigh forty minutes or until the lentils are soft. Meanwhile, grill, broil or sauté the sausage until fully cooked. Serve the sausage on a bed of warm lentils. *I used these Toulouse Garlic sausages. My thoughts: Excuse my French if the championship is incorrect! I'm relying on high

Ingredients: one loving cup du Puy lentils (French light-green lentils) four cups H2O or vegetable stock ii tablespoons olive oil one bunch rainbow chard, stems in addition to greens chopped iii cloves garlic, minced one medium-large zucchini, diced one pocket-size onion, diced 1/2 pint cherry tomatoes, halved one bunch Italian parsley, chopped Directions: Pour the H2O in addition to lentils into a saucepan. Bring to a boil hence simmer for 10-20 minutes or until tender. Drain in addition to develop aside. Meanwhile, saute the vegetables inwards a large pan until the onion in addition to zucchini is soft in addition to the chard is wilted. Season alongside tabular array salt in addition to pepper. Add the lentils in addition to saute 1-2 minutes. Serve immediately. My thoughts: I served this equally the side to my Tuna Niçoise Burgers for a vaguely French meal. Well, French meets American, I guess. I dear du Puy lentils because they concur their cast only they

Ingredients: ane tablespoon butter ane tablespoon olive oil ane lb saucisses de Toulouse(French Garlic sausages*) four cloves garlic, minced ane onion, diced ii crookneck squash ane stem celery, diced ane shallot, minced ane bay leaf ane teaspoon bounding main salt ½ teaspoon freshly reason dark pepper ane 1/3 loving cup du Puy lentils four cups chicken stock Directions: Heat crude oil in addition to butter inwards a large saucepan over medium heat. Add the vegetables. Sauté until the mash starts to soften in addition to the onions are translucent, well-nigh 5-10 minutes. Add the bay leaf, salt, pepper, lentils, in addition to stock. Cover in addition to simmer for well-nigh forty minutes or until the lentils are soft. Meanwhile, grill, broil or sauté the sausage until fully cooked. Serve the sausage on a bed of warm lentils. *I used these Toulouse Garlic sausages. My thoughts: Excuse my French if the championship is incorrect! I'm relying on high

Ingredients: one loving cup du Puy lentils (French light-green lentils) four cups H2O or vegetable stock ii tablespoons olive oil one bunch rainbow chard, stems in addition to greens chopped iii cloves garlic, minced one medium-large zucchini, diced one pocket-size onion, diced 1/2 pint cherry tomatoes, halved one bunch Italian parsley, chopped Directions: Pour the H2O in addition to lentils into a saucepan. Bring to a boil hence simmer for 10-20 minutes or until tender. Drain in addition to develop aside. Meanwhile, saute the vegetables inwards a large pan until the onion in addition to zucchini is soft in addition to the chard is wilted. Season alongside tabular array salt in addition to pepper. Add the lentils in addition to saute 1-2 minutes. Serve immediately. My thoughts: I served this equally the side to my Tuna Niçoise Burgers for a vaguely French meal. Well, French meets American, I guess. I dear du Puy lentils because they concur their cast only they