| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
Vegetables, Starch |
6 |
Servings |
INGREDIENTS
| 1 |
c |
Lentils |
| 1 |
c |
Peeled and cubed potatoes, about 1 potato |
| 1/2 |
ts |
Salt |
| 2 |
|
Cloves garlic, minced |
| 1/2 |
c |
Onion, chopped |
| 1 |
tb |
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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