| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Vegetarian | Vegetarian, Main, Dishes | 4 | Servings |
INGREDIENTS
| 1 | md | Green Pepper — Chopped |
| 1 | md | Yellow Pepper — Chopped |
| 2 | Stalks Celery — sliced | |
| 1 | md | Onion — chopped |
| 1 | md | Red Onion — chopped |
| 4 | Cloves Garlic — minced | |
| 2 | tb | Olive oil |
| 1 | c | Lentils |
| 1 3/4 | c | Vegetable Broth |
| 1/2 | tb | Turmeric |
| 2 | md | Tomatoes — seeded & |
| Chopped | ||
| 1 | c | Frozen peas — thawed |
| 1/3 | c | Pimento stuffed olives |
| 1/3 | c | Pitted Ripe Olives |
| 1/4 | c | Snipped cilantro |
INSTRUCTIONS
In a dutch oven cook the green pepper, yellow pepper, celery, onion, red onion and garlic in hot oil till onion is tender but not brown. Rinse lentils. Add lentils, vegetable broth and turmeric to the pepper mixture. Bring to a boil; reduce heat. Cover and simmer for 20 to 30 minutes or till lentils are tender and liquid is absorbed. Stir in tomatoes, peas, stuffed olives, ripe olives and cilantro. Heat through. Season to taste before serving. Posted to MC-Recipe Digest V1 #143 Date: Mon, 08 Jul 1996 11:06:04 -0700 From: Sami Hunter <samih@ix.netcom.com> Recipe By : BH&G Cooking For Today, Vegetarian Recipes
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