| 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 |
tb |
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>
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