| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains |
Jewish |
Appetizer |
4 |
Servings |
INGREDIENTS
| 1/2 |
lb |
Lentils |
| 2 |
c |
Chopped onions |
| 8 |
|
Hard-boiled eggs |
| 3 |
tb |
Oil |
| 1 |
tb |
Peanut butter |
| 1/4 |
ts |
White pepper |
| 1 |
ts |
Salt |
|
|
Lettuce; horseradish, tomato slices |
INSTRUCTIONS
From: ltsilver@borg.com (LT Silverman)
Date: Tue, 9 Jul 1996 17:22:00 -0400
1. Cook lentils according to package directions. Drain.
2. Pour 1/2 cup onion into bowl. Chop finely lentils and eggs. Add to
onions.
3. Saute remaining onions in half the oil until brown.
4. Mix lentil mixture with sauteed onions, the remaining oil, peanut
butter, pepper and salt.
5. Serve on lettuce leaves with white or red horseradish and a slice of
tomato. Serves 4-6
JEWISH-FOOD digest 244
From the Jewish Food recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
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