Recipes starting with L

Ingredients:
* 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

Ingredients:

To garnish:

tomato slices
cucumber slices
sprigs of parsley

Ingredients:

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

Ingredients:
* 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)

Ingredients:

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