Recipes starting with L

Lentil Shepherds Pie

Ingredients

Fry Light, for spraying | 1 carrot, diced | 1 small onion, chopped | 2 garlic cloves, crushed | 198g/7 oz red lentils | 568ml/l pt stock made with Vecon | 2 tomatoes, skinned & diced | 57g/2 oz frozen peas | dash of Tabasco sauce | salt & ground black pepper | 1kg / 2 1/4 lb potatoes, diced | 57g/2 oz reduced fat cheddar cheese, grated
  • Complexity: very easy
  • Origin: Italian

Lean Pasta Sauce

Ingredients

Fry Light, for spraying | 1/2 red pepper, deseeded & chopped | 1/2 yellow pepper, deseeded & chopped | 2 carrots, chopped | 1 small onion, chopped | 2 sticks celery, chopped | 1 courgette, finely sliced | 511g/1 lb 2 oz creamed tomatoes or passata | 1 stock cube (chicken or vegetable) | 1 tbsp artificial sweetener | salt & ground black pepper (optional)

Lemon fried fish with mushrooms & mangetout

Ingredients

375 g (12 oz) monkfish tails, skinned, boned and cut into bite-sized pieces | 2 tablespoons sunflower oil | 2 tablespoons sesame oil | 250 g (8 oz) oyster mushrooms, sliced | 250 g (8 oz) mangetout, topped and tailed | flat leaf parsley sprigs, to garnish | Marinade: | 2.5 cm (1 inch) piece of fresh root ginger, peeled and finely chopped | 1 garlic clove, crushed | 3 tablespoons soy sauce | finely grated rind and juice of 1 large lemon | 1/2 teaspoon five-spice powder

Luxury Potato Salad

Ingredients

454g/1 lb new potatoes in their skins, chopped | pinch of salt | 227g/8 oz very low fat natural cottage cheese | 1 bunch spring onions, finely chopped | 2 eating apples, chopped | 2 gherkins, chopped | 2 tsp dried dill | 57g/2 oz seedless grapes, halved | 3 hard-boiled eggs, chopped | 1 level tbsp reduced-calorie salad cream
  • Complexity: very easy

Lemon & Herb Pasta

Ingredients

113g/4 oz dried pasta shapes | pinch of salt | 3 tbsp very low fat natural fromage frais | ground black pepper | celery salt | 1/2 tsp grated lemon rind | 1 tbsp lemon juice | 2 spring onions, finely chopped | 1 tbsp freshly chopped basil | 1 tbsp freshly chopped chives

Lentil & Orange Soup

Lentil--Orange-Soup_cIngredients:
* 113g/4 oz split red lentils
* 852 ml / 1 1/2 pt stock made with Vecon
* 1 onion, finely chopped
* 2 celery sticks, chopped
* 1/4tsp dried thyme
* 142ml / 1/4 pt orange juice
* grated rind of 1/2 orange
* 1 bay leaf
* salt & ground black pepper
* orange rind, to garnish

Lamb Lasagne

lamb-lasagneIngredients:

6 sheets of green lasagne
1 tablespoon oil
500 g (1 lb) minced lamb
1  large onion, chopped
2 carrots, chopped
425 g (14 oz) can tomatoes
150 ml (1/4 pint) beef stock
1 tablespoon tomato puree
1 tablespoon chopped mint or 1 1/2 teaspoons dried mint
6 tablespoons soured cream
50 g (2 oz) mature Cheddar cheese, grated
1 tablespoon grated Parmesan cheese
salt and freshly ground black pepper

To garnish:

tomato slices
cucumber slices
sprigs of parsley

Lasagne al Forno

lasagne-al-FornoIngredients:

175 g (6 oz) green lasagne
1 quantity Ragu Bolognese Sauce
600 ml (1 pint) Bechamel Sauce for Lasagne
40 g (1 1/2 oz) Parmesan cheese, grated
salt

Lentil Mince with Pasta and Parmesan

lentil-mince-with-pastaIngredients:

375 g (12 oz) lean minced beef
1 onion, chopped
1 large carrot, finely chopped
1 celery stick, chopped
75 g (3 oz) button mushrooms, sliced
250 g (8 oz) tomatoes, skinned and chopped
450 ml (3/4 pint) beef stock
150 ml (1/4 pint) red wine
50 g (2 oz) split red lentils
2 tablespoons tomato puree
2 tablespoons chopped parsley
250 g (8 oz) tagliatelle or spaghetti
salt and pepper
grated Parmesan cheese, to serve

Low-Sin BLT sandwich

Low-Sin-BLT-sandwich_cIngredients:
* 28 g/1 oz lean back bacon rashers, fat removed (2 Sins on Green)
* 2 x 28g/1oz slices wholemeal bread (6 Sins)
* 1 tablespoon very low fat natural fromage frais
* few crisp salad leaves
* large ripe tomato, thinly sliced
* salt and freshly ground black pepper (optional)

layer pie with tomatoes

layer-pie-with-tomatoesIngredients:

500 g (1 lb) lean minced steak
500 g (1 lb) tomatoes, skinned and sliced
4 tablespoons sunflower oil
500 g (1 lb) courgettes, sliced
250 g (8 oz) onions, thinly
sliced
1/2 teaspoon dried oregano
2 tablespoons chopped parsley
75 g (3 oz) Wensleydale cheese, very
thinly sliced
salt and pepper
Topping:
300 ml (1/2 pint) natural yogurt
2 eggs, separated
pinch of grated nutmeg
50 g (2 oz) Wensleydale cheese,
grated

Leeks Provencal

Leeks-ProvencalIngredients:
* 750 g (1 1/2 lb) leeks, halved, washed, and cut into 5 cm (2 inch) lengths
* 4 tablespoons olive oil
* 4 large tomatoes, skinned, deseeded and chopped
* grated rind of 1/2 lemon
* 3 tablespoons lemon juice
* 10 black olives, pitted and halved
* salt and pepper

Lasagne 2

LasagneIngredients:
* 250 g (8 oz) lasagne
* 1 quantity Bechamel Sauce
* 125 g (4 oz) Mozzarella cheese, cubed
* 1 quantity Bolognese Sauce
* 6 teaspoons grated Parmesan cheese

Lobster shells

Lobster-shellsIngredients:
* 8 conchiglie (large shells)
* meat from a 500 g (1 lb) cooked lobster
* 2 teaspoons lemon juice
* salt
* cayenne pepper
* 155 ml (5 fl oz / 2/3 cup) double (heavy) cream
* 1/2 teaspoon grated lemon peel
* 2 teaspoons chopped fresh dill
* pepper
* lemon twist and sprigs of dill, to garnish

Lemon pepper sauce

Lemon-pepper-sauceIngredients:
* 30 g (1 oz/6 teaspoons) butter
* 155 ml (5 fl oz / 2/3 cup) single (light) cream
* 1-2 teaspoons green peppercorns
* grated peel of 1 lemon
* salt

FDRPolls

Your best fast-food restaurant is