| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Jash01 |
4 |
servings |
INGREDIENTS
| 1 1/4 |
c |
Onion – (1 medium); sliced |
| 2 |
ts |
Slivered garlic |
| 2 |
ts |
Olive oil |
| 1/2 |
c |
Fresh tomatillos; cut in large dice |
| 1/2 |
c |
Diced crimini mushrooms |
| 1/2 |
c |
Diced sweet red pepper |
| 1/2 |
ts |
Chopped chipotle in adobo; or to taste |
| 1/4 |
ts |
Fennel seed |
| 1/4 |
ts |
Cardamon seed |
| 1/4 |
ts |
Cinnamon |
| 1 1/4 |
c |
Diced sweet tart apple; such as Gala |
| 1 |
c |
Cored; seeded, slivered firm ripe tomatoes |
| 1 |
c |
Cooked white lentils; along with |
| 1/2 |
c |
Cooking broth |
|
|
=== GARNISH === |
|
|
Chopped fresh mint |
|
|
Fried banana slices |
INSTRUCTIONS
Saute the onion and garlic in the olive oil over moderate heat for a minute
or two until vegetables are just beginning to soften. Add the tomatillos,
mushrooms, red pepper, chipotle, fennel seed, cardamon and cinnamon and
saute until vegetables are crisp tender, about 4 minutes. Add apples and
tomatoes and saute one minute longer. Add lentils and warm through. Serve
garnished with a sprinkling of chopped mint and fried bananas, if desired.
This recipe yields 4 to 6 servings.
Recipe Source: THE JOHN ASH SHOW with John Ash From the TV FOOD NETWORK -
(Show # JA-9766 broadcast 02-01-1997) Downloaded from their Web-Site -
http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com
02-08-1997
Recipe by: John Ash
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