For over 25 years, Ellie Deaner has inspired thousands to cook through her easy
and informative cooking classes and seminars, cookbooks, and television programs.
Now allow her to inspire you...
On a wintry January day these cousins enjoyed cooking together. "My family really enjoyed having you over, Ellie! Everything we made was delicious and I truly learned things about cooking that I didn't already know, which made the whole experience that much better. I've already put your tips to use, by making another batch of pad thai with my mom and also by making scrambled eggs. I'm looking forward to learning more through your cookbook and newsletters. Thanks again!"
Recently engaged, Natalie and Tony wanted to spend time together in the kitchen. "The food was delicious! We really enjoyed ourselves. Thanks for all the tips and the pictures!"
This very enthusiastic group cooked an Italian themed meal to celebrate Cameron’s 12th birthday. "Many thanks to you, Ellie for making my son's birthday party so memorable. The kids all had a wonderful time and were excited to go home and cook for their own families! I enjoyed meeting you and will be sure to let my friends know about your, "Let's Get Cooking", parties. Again, thanks so much for such a fun party."
1 to 2 T olive oil 3 medium onions, diced 3 carrots, sliced 3 medium potatoes, peeled and cubed 1 C (2 stalks) celery, diced 14 oz can tomatoes with liquid 1 tsp Italian seasoning 2 bay leaves Salt and pepper, to taste 1¼ C lentils, picked over and rinsed 10 C chicken or vegetable bouillon
In a large pot, heat oil and add onions, carrots, potatoes and celery. Cook until onions are soft. Add remaining ingredients and bring to a boil. Reduce heat to a simmer and cook for 1¼ to 1½ hours or until lentils are tender.
Hint: To reduce sodium, use low sodium bouillon or water.