| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables |
|
Ckright1 |
1 |
servings |
INGREDIENTS
| 3/4 |
c |
Red lentils |
| 1/2 |
c |
Minced onion |
| 2 |
ts |
Minced garlic |
| 4 1/2 |
c |
Defatted chicken stock |
|
|
(or vegetable stock or water) |
INSTRUCTIONS
Carefully pick over and rinse lentils. Add onions and garlic to a deep
saucepan and saute in oil until very soft but not browned. Add
lentils and stock or water and bring to a boil. Reduce heat, cover
and simmer gently for 20 to 25 minutes or until lentils are very
tender. Puree mixture with an upright or immersion blender adding
stock or water to yield desired thickness. Season to taste with salt
and pepper. This recipe yields about 2 cups of sauce.
Comments: This is a healthy, almost non-fat "sauce" that uses pureed
lentils to give it richness and body. You can use other lentils too,
such as, white, black, green or common brown. You can add seasonings
and flavorings of your choice, such as, a good toasted curry powder,
chopped herbs, ground pure chile powder, etc.
Recipe Source: COOKING RIGHT with John Ash From the TV FOOD NETWORK -
(Show # CR-9744 broadcast 11-11-1996) Downloaded from their Web-Site -
http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey -
jpmd44a@prodigy.com
11-22-1996
Recipe by: John Ash
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