| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Preparation, Time : |
1 |
Servings |
INGREDIENTS
| 1 |
c |
Red lentils,; picked over and washed |
| 2 1/2 |
c |
Chicken broth |
| 1/4 |
c |
Each finely diced radish, red, yellow and green bell pep |
| 1/3 |
c |
Mustard vinaigrette |
|
|
Salt and freshly ground black pepper |
| 1/4 |
c |
Chopped flat leaf parsley |
INSTRUCTIONS
Bring the broth to a boil. Add the lentils and bring them back to a boil.
again. Lower the heat and simmer, uncovered just until the color of lentils
changes, about 6 or 7 minutes only.
If there is excess water, then drain it. Transfer the lentils to a bowl and
add the diced radish, and differently colored bell peppers. When at room
temperature, but still somewhat warm, dress with vinaigrette and season to
taste with salt and pepper.
Right before serving, toss with the parsley and serve as a bed for the
chili scallops.
Yield: 4 servings
Recipe By :COOKING MONDAY TO FRIDAY SHOW #MF6721
Posted to MC-Recipe Digest V1 #280
Date: Tue, 5 Nov 1996 10:42:12 -0500
From: Meg Antczak <meginny@frontiernet.net>
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