Re: Re: I Could Totally Be A Vegetarian If...

[Guest guest]

Don't think I've ever heard of a lentil quiche.  Broccoli and chese, yes, many

times.  Would you cook the sprouts or just drop them on top just before eating?

Carolyn Wilkerson

 

________________________________

To: " sproutpeople " <sproutpeople >

Sent: Saturday, June 16, 2012 12:58 PM

Subject: Re: Re: I Could Totally Be A Vegetarian If...

 

Here is a reciepe I just came across, now the recipe itself doesnt call for

Sprouts, however as I read it, I thought how easy it would be to add sprouts to

it. SO I dont know how it would taste but I do plan on trying it myself so I

will tell you at the end what I would do. Hope it helps.

Its called Lentil Queche: (not my recipe)

* 1 cup chopped onion

* 2 tablespoons olive oil

* 1/2 cup dried lentils (I would sprout mine before making this)

* 2 cups water

* 2 cups broccoli florets

* 1 cup chopped fresh tomatoes

* 4 eggs, beaten

* 1 cup milk

* 1 teaspoon salt

* groundblackpepper to taste

* 2 teaspoons Italian seasoning

* 1/2 cup shredded Cheddar cheese (optional)

Directions

1. Preheat the oven to 375 degrees F (190 degrees C).

Place the onion and olive oil into a 9 inch deep-dish pie plate. Bake

for about 15 minutes, or until onion is tender.

2. Place the lentils and water into a saucepan, and

bring to a boil. Cook for about 20 minutes, or until lentils are tender. Drain

most of the water off, then place the broccoli florets on top of

the lentils. Cover and cook for about 5 minutes. This will dry the

lentils, and cook the broccoli.

3. Transfer the lentils, broccoli and tomatoes to the

pie plate with the onions, and stir to evenly distribute each item. Stir in

cheese at this time if using. In a medium bowl, whisk together the

eggs, milk, salt, pepper, and Italian seasoning. Pour over the

ingredients in the pie plate.

4. Bake for 45 minutes in the preheated oven, or until

the center is firm when the quiche is jiggled. Cool for a few minutes

before slicing and serving.

Nutritional Information Amount Per Serving  Calories: 165 | Total Fat: 9.1g |

Cholesterol: 116mg

Now I would either substitute the broccoli flowers for Broccoli sprouts, or Just

add some Broccoli sprouts, add some onion sprouts(if I had some) as well as Like

I said in there sprout the lentils. And then add various other sprouts.

Just a thought and wanted to share something I come across and what Im going to

try and do sometime with it.

 

 

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[Guest guest]

I would do both. But as for the lentils I would sprout them before making the

dish

 

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________________________________

To: " sproutpeople " <sproutpeople >

Sent: Sunday, June 17, 2012 12:45 AM

Subject: Re: Re: I Could Totally Be A Vegetarian If...

 

Don't think I've ever heard of a lentil quiche.  Broccoli and chese, yes, many

times.  Would you cook the sprouts or just drop them on top just before eating?

Carolyn Wilkerson

 

________________________________

To: " sproutpeople " <sproutpeople >

Sent: Saturday, June 16, 2012 12:58 PM

Subject: Re: Re: I Could Totally Be A Vegetarian If...

 

Here is a reciepe I just came across, now the recipe itself doesnt call for

Sprouts, however as I read it, I thought how easy it would be to add sprouts to

it. SO I dont know how it would taste but I do plan on trying it myself so I

will tell you at the end what I would do. Hope it helps.

Its called Lentil Queche: (not my recipe)

* 1 cup chopped onion

* 2 tablespoons olive oil

* 1/2 cup dried lentils (I would sprout mine before making this)

* 2 cups water

* 2 cups broccoli florets

* 1 cup chopped fresh tomatoes

* 4 eggs, beaten

* 1 cup milk

* 1 teaspoon salt

* groundblackpepper to taste

* 2 teaspoons Italian seasoning

* 1/2 cup shredded Cheddar cheese (optional)

Directions

1. Preheat the oven to 375 degrees F (190 degrees C).

Place the onion and olive oil into a 9 inch deep-dish pie plate. Bake

for about 15 minutes, or until onion is tender.

2. Place the lentils and water into a saucepan, and

bring to a boil. Cook for about 20 minutes, or until lentils are tender. Drain

most of the water off, then place the broccoli florets on top of

the lentils. Cover and cook for about 5 minutes. This will dry the

lentils, and cook the broccoli.

3. Transfer the lentils, broccoli and tomatoes to the

pie plate with the onions, and stir to evenly distribute each item. Stir in

cheese at this time if using. In a medium bowl, whisk together the

eggs, milk, salt, pepper, and Italian seasoning. Pour over the

ingredients in the pie plate.

4. Bake for 45 minutes in the preheated oven, or until

the center is firm when the quiche is jiggled. Cool for a few minutes

before slicing and serving.

Nutritional Information Amount Per Serving  Calories: 165 | Total Fat: 9.1g |

Cholesterol: 116mg

Now I would either substitute the broccoli flowers for Broccoli sprouts, or Just

add some Broccoli sprouts, add some onion sprouts(if I had some) as well as Like

I said in there sprout the lentils. And then add various other sprouts.

Just a thought and wanted to share something I come across and what Im going to

try and do sometime with it.

 

 

Want to understand the Bible better?

  FREE  studies.

 For more info Just ask!