| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Vegetables |
|
|
2 |
Servings |
INGREDIENTS
| 2/3 |
c |
Dried green lentils |
| 1/3 |
c |
Dried yellow split peas |
| 1 |
lg |
Onion, peeled, quartered, and separated |
| 2 |
md |
Carrots, peeled and chopped thick (up to 3) |
| 2 |
md |
Potatoes, peeled and chopped |
| 1/3 |
c |
Green peas, fresh or frozen |
| 5 |
|
Dried mushrooms, snipped (standard, or fancy doesn't matter) -OR- |
| 4 |
|
Fresh mushrooms, sliced thick, and microwaved in a dish for 2-3 minutes until most of the water boils out. (Drain the water into your stock) (up to 5) |
| 2 |
c |
Stock (potato/carrot/green bean water), cube, or water (up to 3) |
| 1 |
tb |
Vegetable oil |
| 1 |
ds |
Red wine vinegar (optional) |
|
|
Salt and freshly-ground pepper (to taste) |
INSTRUCTIONS
Sort and rinse the lentils and split peas, discarding any casings which
float to the surface. Cover with water, and let sit while preparing other
ingredients.
Once vegetables are ready, heat a medium, heavy-bottomed pot over medium
heat. Add oil. Add onions, and sautee them, adding a splash of red-wine
vinegar as they cook. When they begin to brown at their edges, add the
carrots, peas, and drained lentils and split peas. Continue stirring for
three minutes more. Add potatoes, mushrooms, and stock, or water to cover.
Turn heat up to high, cover pot, and allow stew to come to a boil. Boil for
2-3 minutes, and reduce to simmer.
Cook for 50 min. - 1-1/2 hrs., or until lentils and peas have lost their
shape, and the potatoes are cooked right through. Add salt and pepper once
the pulses have lost their toughness. Stir periodically during cooking to
prevent sticking.
Serve on a big plate under a slice of unbuttered bread, or in a bowl with
bread on the side.
Posted to Digest eat-lf.v096.n150
From: filmgal@magicnet.net (Lisa C. Ferguson)
Date: Fri, 13 Sep 1996 01:02:12 -0400
A Message from our Provider:
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