| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Starch, Vegetables | 6 | Servings | |
INGREDIENTS
| 1 | c | Lentils |
| 1 | c | Peeled and cubed potatoes |
| about 1 potato | ||
| 1/2 | t | Salt |
| 2 | Cloves garlic, minced | |
| 1/2 | c | Onion, chopped |
| 1 | T | Olive oil |
INSTRUCTIONS
Wash lentils and place them in a medium saucepan with potatoes, salt, and water to cover. Bring to a boil. Reduce heat, cover, and simmer for about 20-25 minutes or until vegetables are tender Drain and set aside. In a large skillet, saute garlic and onion in olive oil. Stir in cooked lentils and potatoes and serve or refrigerate. Notes: Lentils and Potatoes may be served at room temperature on a bed of lettuce or warm as a side dish Per serving: 132 Calories; 3g Fat (17% calories from fat); 9g Protein; 19g Carbohydrate; 0mg Cholesterol; 230mg Sodium Posted to Digest eat-lf.v096.n149 Recipe by: Eater's Choice From: tpogue@ids2.idsonline.com (terry pogue) Date: Thu, 12 Sep 1996 15:09:57 +0100
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