Red Lentil, Potato And Spinach Puree
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Cooking rig, New text im | 1 | Servings | |
INGREDIENTS
| 1 1/2 | c | Onion, minced |
| 2 | T | Garlic, minced |
| 1 | t | Each Toasted Crushed Cumin |
| And Coriander S | ||
| 2 | t | Hot Chile Such As Serrano Or |
| Jalapeno minced seeded | ||
| 2 | T | Olive Oil |
| 2 | lb | Chopped Fresh Young |
| Spinach washed & | ||
| stemmed | ||
| 1 1/2 | c | Potatoes, diced cooked |
| 2 | c | Red Lentil Sauce, Recipe |
| Follows | ||
| Salt And Freshly Ground | ||
| Pepper | ||
| Fresh Lemon Juice | ||
| Chopped Leaves And Frizzled | ||
| Onions | ||
| 3/4 | c | up red lentils 1/2 cup minced onion 2 teaspoons, up red lentils 1/2 cup minced onion 2 teaspoons minced |
INSTRUCTIONS
Add onion, garlic, cumin, coriander and chiles to a deep saucepan with 2 tablespoons olive oil. Cook over moderate heat until onions are very soft but not brown. Add spinach and cook briefly until spinach is wilted. Stir in potatoes and lentil sauce and season to taste with salt, pepper and drops of lemon juice. Garnish with chopped cilantro leaves and frizzled onions, if desired. Yield: 6 to 8 servings as a side dish A simple Sauce with Red Lentils: This is a healthy, almost non-fat "sauce" that uses pureed lentils to give it richness and body. You can use other lentils too, such as, white, black, green or common brown. You can add seasonings and flavorings of your choice, such as, a good toasted curry powder, chopped herbs, ground pure chile powder, etc. garlic 4 1/2 cups defatted chicken stock, vegetable stock or water Carefully pick over and rinse lentils. Add onions and garlic to a deep saucepan and saute in oil until very soft but not browned. Add lentils and stock or water and bring to a boil. Reduce heat, cover and simmer gently for 20 to 25 minutes or until lentils are very tender. Puree mixture with an upright or immersion blender adding stock or water to yield desired thickness. Season to taste with salt and pepper. Yield: about 2 cups 11/10/96 Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved Recipe By : COOKING RIGHT SHOW #CR9744 Posted to MC-Recipe Digest V1 #300 Date: Wed, 13 Nov 1996 05:47:34 -0500 (EST) From: Bill Spalding <billspa@icanect.net>
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Nutrition (calculated from recipe ingredients)
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Calories: 2846
Calories From Fat: 989
Total Fat: 110.6g
Cholesterol: 870.9mg
Sodium: 1716.4mg
Potassium: 6790mg
Carbohydrates: 177.5g
Fiber: 30.7g
Sugar: 24.1g
Protein: 282.4g