| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Sami | 1 | Servings | |
INGREDIENTS
| 1 | c | Dried lentils, I use a whole |
| 16 oz bag | ||
| 2 | c | Chicken broth, I use the |
| fat-free stuff | ||
| Salt and pepper to taste | ||
| 1/3 | c | Extra virgin olive oil |
| 2 | T | Balsamic vinegar, I use at |
| least 3 | ||
| 4 | Scallions, finely chopped | |
| too expensive use a | ||
| purple onion or a whole | ||
| bunch of the little green | ||
| ones | ||
| 1/2 | c | Chopped parsley |
INSTRUCTIONS
(She got this from a cookbook which unfortunately was lost during Hurricane Fran so we can not give credit to the real author!) Pick over lentils and rinse well. (At this point, I soak the lentils and drain the water even tho the recipe does not. This makes life easier for the eater and for those who must be around the eater!) Place in a pot with the chicken broth, cover and bring to a boil. Lower the heat and simmer 30 minutes or until tender. (The soaking will reduce the cooking time to 15 to 20 minutes.) Drain. Add salt, pepper, oil and vinegar to the hot lentils. Cook to room temperature. Add scallions and half of the chopped parsley. Blend and taste for seasonings. Garnish with the remaining parsley. (For a real treat taste the hot lentils after adding the oil, vinegar, salt and pepper! WOW!! but go ahead and finish the recipe!) Posted to MC-Recipe Digest V1 #261 Date: Sat, 26 Oct 1996 20:25:27 -0400 From: Kay Talbott <talbott@mail2.wilmington.net>
A Message from our Provider:
“God doesn’t want us to just feel gratitude, but for us to show it by giving thanks to God with our lives. #R.C. Sproul”