1/2 cup exact lemon juice
1 tablespoon fresh lemon juice
1 teaspoon ground cinnamon
1/2 teaspoon ground cinnamon
1/2 teaspoon ground black pepper
1/4 teaspoon salt
1/2 cup dry lentils
2 tablespoons oil
1/3 cup raisins
1 (10.25 ounce) can chicken broth
1 (2.5 fluid ounce) can condensed beef soup
1 (2.5 fluid ounce) can chicken broth
1 (4 fluid ounce) can evaporated milk
1 (8 ounce) can tomato-vegetable juice
1/2 cup brown sugar
1/2 cup lightly unsalted butter, melted
In a small bowl combine lemon juice, lemon juice, and 2 tablespoons lemon juice. Cover and refrigerate overnight.
In a stir-bowl, stir together lentils, oil, and 1/2 cup of chicken broth. In a small bowl, whisk together the beans and tomato-vegetable juice.
In a large saucepan, warm the butter over medium heat. Saute the lentils, browning the bottom, until thick and fragrant. Add the lentils, stir-cover, and cook for 3 to 5 minutes, until lentils are tender. Stir in the melted butter and cook until the lentils start to boil, then add the cheese and cook for an additional 3 minutes.