Comments on: Frugal Food Carnival: Dinners

By: fridays recipe

fridays recipe — Mon, 15 Aug 2011 22:27:20 +0000

Wow…you are obviously a talented blogger ! Keep up the good work !

By: Amy

Amy — Thu, 04 Nov 2010 21:24:16 +0000

Thanks for adding the additional link with more recipes! I’m finding that using more beans and lentils, most of the recipes have a “spanish” flavor. Though I love it, I like a lot of seasoning varieties, and I think there were few more options on the website you sourced! Thanks for all your work!

By: alyssa

alyssa — Fri, 24 Sep 2010 21:44:53 +0000

You can also just cook this on the stovetop. Bring to a boil and then cover and simmer for about 45 minutes. Just sprinkle the cheese on, if using, after it’s done. Just thought I’d share, since this works better for me to not have to heat up the house for 2 hours! Now this can actually be enjoyed in the summertime!

By: Lindsay

Lindsay — Thu, 13 May 2010 22:42:37 +0000

Opps…sorry for the confusion. Liquid aminos is the same as soy sauce. If using seasoning salt, just season to taste. Glad you are enjoying all the recipes!

By: billie gram

billie gram — Thu, 13 May 2010 19:45:11 +0000

Hi,

Ok, so I got confused about: “3-4 Tbsp Liquid Aminos or seasoning salt, to taste”

I actually added like 3-4 Tbsp of seasoning salt! NOW I realize it wasn’t really saying: “3-4 Tbsp Liquid Aminos or seasoning salt, to taste” it was ACTUALLY saying: “3-4 Tbsp Liquid Aminos OR seasoning salt, to taste.” Am I right?

So, I should’ve added seasoning salt to taste NOT 3-4 Tbls, right?!

I’m new to all this, and I’d never heard of Liquid Aminos, and honestly, I’ve just started cooking home made (I just don’t know what’s happening to me, LOL), so…yeah…

Well…I’m going to make some more rice and add it to it, maybe that will help? As for now, I ate it, it was good, but I’m sure my ankles will be swelling up at any moment and I’m REALLY thirsty!

Thanks for all the awesome recipes, I’m fascinated with the soaking and such. I’ve also made your corn bread, chocolate coffee cake, and spagetti sauce (and green smoothies and a few others)…yum! Keep it up! You’re doing great (and teaching me stuff, too)!

Oh, and your whole wheat torillas are great, also, so satisfying to make good things at home (I don’t like the poison they sell in the stores anymore)!

So thanks,

Billie

By: Mindy W

Mindy W — Wed, 27 Jan 2010 18:58:25 +0000

I changed this recipe a bit, just to make it simple. I get tons of request for it. We use it for tacos/burritos, stuffed peppers, or just by it’s self with a salad. Enjoy!

Mindy’s Lentil’s

6 cups liquid (broth/water combo)I use 4 cups chicken broth,2 cups water
1 1/2 cups uncooked lentils,washed (sometimes soaked)
1 cup brown rice,washed
1/2 to 1 cup taco seasoning(depends on your spice level, I use Azure Standard)
4 cups cooked ground meat (we use combo goat/beef)
Grated cheese as topper or side

Mix all ingredients, except cheese. Cover & bake. 300 degrees for 2 1/2 hours
Add cheese last 20 mins. Serve with tortillas, tomatoes, onions, and sour cream.

By: Anna C.

Anna C. — Thu, 05 Nov 2009 16:20:16 +0000

I made the Lentil & Rice casserole last night, it was great. I wasn’t expecting that much flavor! I didn’t add the cheese or the cooked onions as I served it over nachos (with homemade corn chips, yummy!). I’m trying very hard to push more lentils on my husband, he is a big fan of meat and I really think that lentils are a great substitution for 2-3 meals a week. He complained a little last night, but he’ll get over it

By: Emily

Emily — Mon, 24 Aug 2009 14:19:37 +0000

I made the lentil & rice casserole this past weekend, and it was quite a hit! It has a wonderful Mexican flavor to it and is perfect topped with cheddar cheese and sour cream. I also enjoyed it as a “dip” with corn tortilla chips and sour cream on the side.

By: Heidi

Heidi — Tue, 18 Aug 2009 20:02:15 +0000

Thank you for the recipes!! We really love the lentil and rice casserole; such a good source of protein since meat does not appeal to me often with this pregnancy.

By: Angie

Angie — Wed, 03 Sep 2008 14:02:48 +0000

Here’s a delicious, easy, cheap, vegetarian dish with lots of vitamin C!

Sweet Potato Lentil Stew

(This can be made with red or brown lentils. My hubby complained a bit at first with the “Where’s the meat” argument, but he actually ended up liking the dish! Maybe I’ll use brown lentils next time and it will give more of the impression of “meat”.)

4 c. vegetable broth
3 c. sweet potatoes, peeled and cubed (about 1 1/4 lbs)
1 1/2 c. lentils, rinsed
3 medium carrots, cut into 1″ pieces
1 medium onion, chopped
4 garlic cloves, minced
1/2 tsp. ground cumin
1/4 tsp. ground ginger
1/4 tsp. cayenne pepper (or ground red pepper)
Salt to taste

In slow cooker, combine first 9 ingredients. Cover and cook on low 5-6 hours or until vegetables are tender. Salt to taste. Serve by itself with a slice of whole wheat bread or over steamed brown rice.