Vegetable-oil cooking spray
1 cup All-Bran fiber cereal
1 cup raisin bran cereal
1/4 cup skim milk
1 1/4 cups fresh orange juice
1 1/4 cups all-purpose flour
1 tablespoon baking powder
1/4 teaspoon cinnamon, or to taste
1/4 teaspoon salt
1 large egg white, beaten lightly
1/2 cup honey
Preheat oven to 400°F and lightly coat nine 1/4-cup muffin tins with cooking spray.
8 large garlic cloves
4 cups cold water
2/3 cup lentils (preferably French green lentils)
1 tablespoon chopped fresh thyme leaves
2 tablespoons chopped fresh flat-leafed parsley leaves
1 1/2 to 2 teaspoons salt
extra-virgin olive oil to taste
red-wine vinegar to taste
Slice garlic. In a 2-quart saucepan bring water to a boil with garlic, lentils, and thyme and simmer until lentils are tender, about 25 minutes. In a blender coarsely purée mixture (use caution when blending hot liquids) and return to pan. Stir in parsley, salt, and pepper to taste and bring soup to a simmer.
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