Lentil & Bean Salad

Ingredients: Method: 2 cups cooked whole Sunsol Lentils 2 cups cooked Sunsol Red Kidney Beans Polyunsaturated vegetable oil 2 cups cooked green beans 100g small mushrooms sliced 2 sticks celery sliced 1 capsicum diced 1/2 cup chopped parsley 1/3 cup vinegar 1 clove crushed garlic Soak beans approximately 6-8 hours before cooking. Drain, place in fresh water and simmer until tender. While the lentils and kidney beans are still warm, stir in sufficient oil just to coat beans. Cover and cool to room temperature. Add green beans, mushrooms, celery, capsicum and parsley. Stir in the vinegar mixed with crushed garlic, salt and pepper if desired. Refrigerate for at least 3-4 hours before serving. Serves 6 - 8

Lentil Hamburger Patties

Ingredients: Method: 1 cup Sunsol Green Lentils 3/4 cup Hulled Millet 1 onion, chopped Salt and freshly ground pepper to taste 2 eggs lightly beaten Breadcrumbs Sunflower oil for frying   Put lentils in saucepan with water to cover. Bring to boil and cook until tender. Put millet and 1 1/2 cups of water in second saucepan and bring to boil. Cover and simmer for 30 minutes. Drain lentils and mix with millet. Add onion, salt and pepper. Form mixture into rissoles. Dip into beaten egg and then into breadcrumbs. Heat oil in a heavy based skillet and fry rissoles until golden. Drain on paper towels. Serve on bread rolls as hamburgers or with a side dish of salad. Serves 4

Lentil & Vegetable Soup

Ingredients: Method: 300g Sunsol Green Lentils 1 dessertspoon yeast extract 150 ml water or stock 3 celery sticks sliced 1 diced carrot 2 sliced onions 1 diced parsnip 1 diced capsicum 6 sliced spring onions Simmer dry lentils and yeast extract in water or stock for half and hour. Add vegetables and simmer for a further 45 minutes. It may be put through a blender if desired. Garnish with finely chopped spring onion. Serves 4

Sesame & Lentil Pastries

Ingredients: Method: 4 sheets fillo pastry 50g margarine 3 teaspoons Sesame Seeds Filling 2 teaspoons margarine 3 chopped spring onions 3 tablespoons Sunsol Red Lentils 2 teaspoons fresh basil, chopped 2 cloves garlic, crushed 3/4 cup water 30g chopped almonds 1/2 cup bean sprouts Melt margarine in a saucepan, add garlic and spring onions and stir on low for 3 minutes. Add lentils, basil and water and bring to boil. Reduce heat and simmer for 25 minutes. Remove from heat, stand for 20 minutes. Mix in almonds and sprouts. Layer the fillo sheets and brush each layer with melted margarine. Cut into 10 cm wide strips, place equal amounts of filling onto the end of each strip. Fold the corner of the pastry into a triangle: continue to fold end over end maintaining triangle shape. Sprinkle tops with sesame seeds and bake in a hot oven for 15 minutes. Serves 4

Firey Lentil Loaf

Ingredients: Method: 1 medium carrot, finely grated 2 small fresh red chillies, finely chopped 1 cup brown Sunsol Lentils 1 tablespoon tomato paste 1 stick celery, chopped 1 cup stale wholemeal breadcrumbs 1 medium onion, diced 1 egg, beaten lightly Line bottom and grease 14cm x 21cm pan. Cover lentils with water and boil for 1 hour. Drain and let stand to cool. Using half the lentils, place in a food processor until smooth. Mix in a large bowl, all lentils, chilli, carrot, breadcrumbs, tomato paste, celery, egg and onion. Into your prepared pan place the mixture and press. Bake until firm approx. 1 hour in a moderate oven. Allow to cool in pan for 5 minutes before removing. Serves 4

Vegetarian Casserole

Ingredients: Method: 15g dried procini mushrooms 2 tbsp olive oil 2 medium leeks, sliced 1 medium onion, chopped 175g Sunsol Green Lentils 1 medium carrot., chopped 150ml red wine 300ml vegetable stock salt and pepper to taste 350g mushrooms mixed Cover dried mushrooms with 150ml boiling water and soak for approx 15 minutes in a bowl. In a pan heat olive oil. Stirring continuously add leeks, onion and carrot. Continue to stir until soft. Drain liquid of mushrooms into another bowl. Chop the mushrooms into small pieces. Add soaked mushrooms and fresh mushrooms to the pan with other ingredients and cook for 5 minutes. Add remaining ingredients including mushroom liquid to the pan and bring to the boil. Simmer for 35-40 minutes covered until the lentils are tender. Serves 4