Comments on: Lentil Bake

By: Alissa

Alissa — Wed, 10 Feb 2010 17:53:16 +0000

Omigosh, we made this tonight – brilliant! We used packaged parve chicken stock since we didn’t have any veggie stock prepared, so it’s – of course – a little salty, but definitely next time, fresh veggie stock. This is a keeper, thank you!

By: Weekly Review with a Little Snow « Ilana-Davita

Weekly Review with a Little Snow « Ilana-Davita — Fri, 05 Feb 2010 06:17:51 +0000

[...] Lentil Bake you’ll find the recipe at Cooking [...]

By: Ilana-Davita

Ilana-Davita — Thu, 04 Feb 2010 16:56:02 +0000

This is exactly the type of lentils I plan to use tonight.

By: Aviva_Hadas

Aviva_Hadas — Thu, 04 Feb 2010 15:34:43 +0000

I used “puy” (French green) lentils – they hold their shape very well & water since I did not have any veggie broth on hand.

By: Mirjam Weiss

Mirjam Weiss — Thu, 04 Feb 2010 09:20:48 +0000

Sounds wonderful, going to try it right now, will be ready just in time for lunch!

By: Ilana-Davita

Ilana-Davita — Thu, 04 Feb 2010 08:07:37 +0000

It seems lentils are coming back into “fashion” and we love them so I’ll have to try this. Maybe tonight. Thank you so much.

By: Ruth

Ruth — Wed, 03 Feb 2010 17:02:57 +0000

Looks good, nice and easy. Perfect for a Thursday night when you just want to throw something together quickly and forget about it.

I think I’ll try it tomorrow!

By: tikva

tikva — Wed, 03 Feb 2010 15:00:22 +0000

looks wonderful
let us know how it turns out