| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Vegetables |
Vegetarian |
|
4 |
Servings |
INGREDIENTS
| 1 |
c |
Lentils |
| 4 |
c |
Water |
| 2/3 |
c |
Uncooked couscous |
| 1 |
c |
Boiling water |
| 1 |
c |
Corn kernels |
| 1 |
|
Red bell pepper, seeded and diced |
| 3 |
|
Scallions, chopped (up to 4) |
| 1 |
|
Jalapeno pepper, seeded and minced (optional) |
| 2 |
tb |
Vegetable oil |
| 2 |
tb |
Minced fresh cilantro |
| 1 |
tb |
Red wine vinegar |
| 2 |
ts |
Hot pepper sauce, or to taste (up to 3) |
| 1 |
ts |
Ground cumin |
| 1/2 |
ts |
Salt |
| 1/2 |
ts |
Pepper |
INSTRUCTIONS
Here's a great and quick veggie dish. I got it from Vegetarian Times.
Cook lentils in 4 cups water until tender, about 45 minutes. Drain.
Combine couscous and boiling water in small bowl. Let stand 5-10 minutes.
Combine lentils, couscous and all remaining ingredients in large bowl. Toss
together thoroughly. Chill at least 1 hour before serving.
Per serving: 248 cal. 10g protein, 7g fat, 36g carb., 0 Chol., 434mg sod.,
7 g fiber
Posted to rec.food.recipes by Michael Dunn (72571.3035@compuserve.com) on
1995t, .
A Message from our Provider:
“Jesus: Eternal Combustion Protection”