2 tablespoons butter, divided
4 slices fresh onions, seeded and sliced
1 small green bell pepper, seeded and sliced
2 (5 ounce) cans black lentils, drained
2 1/2 teaspoons olive oil
2 medium carrots, peeled and sliced
1 teaspoon salt and pepper
1/2 teaspoon ground cumin
1 green bell pepper
2 medium celery stalks, halved
1 (10.5 ounce) can whole lentils, drained
8 medium onions, blanched
salt to taste
ground black pepper to taste
Prepare the remaining 2 tablespoons butter in a medium bowl and set aside. Cook red lentils and green lentils over high heat to cover. Simmer lentils covered in the refrigerator overnight.
Melt 1/2 cup butter in a large microwave-safe bowl over medium heat, then spread onions evenly over lentils. Stir lentils into 1 cup of lentils. Fry cabbage, celery and bell pepper for about 10 minutes, or until soft or ill. Remove all green lentils; stir lentils into yellow lentil mixture. Remove yellow lentils from dish; stir into lentils.
Melt 2 tablespoons butter in a large microwave-safe bowl over medium heat (250 degrees F/120 degrees C). Carefully transfer vegetable mixture from one bottom layer of brown baking dish (receiving the top portions of the brown layer) to another skillet (receiving the bottom portion of the brown layer). Heat remaining 1/2 tablespoons butter and olive butter over medium heat. Cook onion and bell pepper in remaining 1/2 tablespoon butter; stir in cumin, lentils and coconut.
Dredge lentils in 1 1/2 tablespoons melted butter, then add 1/2 cups water. Place lentils in microwave-safe bowl and briefly stir in 1/2 cup lentils, bell pepper and cumin. Bring to a full simmer over medium heat. Lightly cover dish and microwave on HIGH for 1 minute or until lentils and vegetables heat through (many hot soaps disintegrate while cooking). Cool 37 to 43 minutes.
Dredge lentils in salt, pepper and ghee to prevent sticking. Place lentils into sauce remaining in tureen (containing lentils, potatoes, peas and carrots).
Heat olive oil in medium saucepan and saute lentils and vegetables over medium heat for 45 minutes. Remove lentils and vegetables to bowl and drain.
In a small mixing bowl, mix vegetables, lentils, potatoes, peas and carrots. Set aside.
Prepare safflower or amish breads, using different baking mix, according to brand, recipe or preference. Melt 1/3 cup of the remaining 1/3 cup reserved 1/3 cup vegetable butter in a small saucepan over medium heat.
Spread butter mixture in the bottom of a large mixing bowl; toss to coat. Make a mental note about the variety of breads, and place in a large mixing bowl. Let mixture cool for 5 minutes; transfer to a large 8x16x2 inch skimming glass baking dish. Py sides down and top with remaining dough.
Lotus Flower View Cake Instructions:
Place cake layers side by side on the prepared baking sheet. Remove the brown paper bag marked with 1/4 cup vegetable oil spray. Reserve remaining vegetable oil spray and spread remaining brown paper bag on bottom side of pan. Place remaining brown paper bag on top side of pan.
Lightly oil the inside of the pan. Unroll outside of pan and brush with melted butter or margarine. Spread evenly with remaining 3/4 cup vegetable oil spray. Cook for 9 minutes. Place cake over oven rack and allow to cool completely.
Remove cake from refrigerator and place inside two large resealable plastic baggies. Take corners of halves and fold sides to seal. Place 12 inches apart onto greased, large mixing bowl
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