| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Italian | 1 | Servings | |
INGREDIENTS
| 1 | lb | Brown lentils, picked through |
| 2 | Onions, sliced thinly | |
| 4 | Cloves garlic, chopped | |
| 3 | tb | Olive oil |
| Salt and pepper to tastes | ||
| 2 | c | Water (or chicken stock) |
| 1 | cn | (large 20-oz?) plum tomatoes |
| 1 | cn | (large) crushed tomatoes in tomato puree |
| One lemon, juice of | ||
| 3 | tb | Balsamic vinegar |
INSTRUCTIONS
*(Amounts are estimates since this recipe is one which is adapted from an original recipe taken from The Splendid Table) PREPARATION: Heat oil in pan and saut onions until translucent. Add garlic and saut until golden. Add lentils, salt and pepper and stir for one minute. Add water (or stock), tomatoes and tomato puree and cook until lentils are soft and liquid has thickened (about 30 minutes). Add lemon juice and vinegar. Cook another 10 minutes. Serve lentils over farfalle/mashed potatoes. I like to then sprinkle lots of good parmesan cheese over them, or crumble a mild goat cheese on top (not very Italian, but so delish). This is a wonderful as a side dish to a roast capon or steak, or great as a veggie main dish, if served with a salad and some Italian bread. Posted to MC-Recipe Digest V1 #294 Date: Mon, 11 Nov 1996 09:06:13 +0100 From: Mary Ellen <ldyspark@buffnet.net>
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