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Meatloaf is nationwide comfort food for college students. Frizzle-fried onions add a twist this popular campus dining fare.(search frizzle fried onions to see...
www.allrecipes.com
This eggplant and tomato caponata is well-seasoned with cinnamon, allspice, cocoa, powder, and oregano; serve bruschetta-style.
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A saucy Asian-inspired ground turkey mixture is gathered up in lettuce leaves to make these easy wraps.
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This is a hearty soup made with whole grains and mushrooms simmered in a beef broth. It goes great with a crusty bread and salad.
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This unusual yet tasty sweet and savory pizza is made with a curried red lentil sauce instead of tomato sauce. It's topped with a delicious mix of sweet potato, eggplant, tomatoes, garlic, onions, and spices.
cooking.nytimes.com
Lentils and tuna are a wonderful combination This mixture also makes a great stuffing for tomatoes.
www.foodnetwork.com
Get Layered Portobello Veal Cutlets with Red Bliss Potatoes and Lentil Puree Recipe from Food Network
cooking.nytimes.com
This recipe is by Marian Burros and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
www.delish.com
This hearty soup, with its lentils and sausage, seems made for savory. For a special version, use imported Vertes du Puy lentils, which have a rich, earthy flavor. A firm whole-grain bread would be ideal alongside.
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Onions, fresh ginger, jalapenos and garlic fried in oil with mustard seeds are added to cooked red lentils in this soup seasoned with ground coriander, cumin and cilantro.
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Here's a great make-ahead side dish that makes a wonderful addition to a buffet, picnic or barbecue. Its subtle flavors will complement just about any main course and are sure to impress your guests!