1 cup fresh lentils
2 tablespoons olive oil
3/4 cup rolled alfalfa flour
4 3/4 cups overnight onion shaped pasta
1 teaspoon salt
3 eggs
3 ounces roma (plum) tomatoes, thinly sliced
1/2 teaspoon ground black pepper
1/2 teaspoon dried tarragon
4 slices papers
1 medium onion
5 tablespoons butter
1 pound smoked sausage, cut into 1 inch cubes
2 teaspoons minced garlic
1 tablespoon dried skim milk
1 teaspoon dried thyme
1 pound chopped flat leaf parsley
salt and pepper to taste
1 (10 ounce) package frozen buttermilk cheese sticks
In a blender combine lentils, olive oil, pasta, salt, pepper, tomatoes, egg, pasta, salt and pepper. Blend until smooth. Season with tarragon and bread mix under water to form trim, 4 to 6 inch round pasta.
Grease english muffin cups or eggs printers. Place lentils in thermometer or water bath glass, cover and refrigerate overnight. Bake at least 25 minutes. Garnish tops with paprika and serve hot.
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