.. |
got
a great recipe to share?
don't be a wallflower!
jump to the discussion
boards
..
|
copyright
©1999-2000
DigsMagazine.com.
|
today's
special :
Lemony Lentils
Lentils are just about the only bean-type
thing that I use dried, since they're actually very fast-cooking, even
without pre-soaking. Use red lentils, which have a pretty orange
color and are available at Indian markets or health food stores, as they
break down nicely and get good and smushy.
ingredients
1 cup red lentils
2 cups stock, homemade
or canned
½ large onion
2 cloves garlic
1-2 plum tomatoes, peeled,
seeded + diced
1-2 tbsp. olive oil
½ lemon
salt and pepper
|
|
time
40 minutes
serves 3-4 |
1. Heat
the olive oil in a saucepan on medium. Add the minced garlic and onions;
saute until the onions are translucent and soft (5 minutes or so).
2.
Add the lentils, tomato (reserve a tbsp. or so for garnish)
and stock. Turn the heat to high and bring to a boil. Lower heat,
partially cover, and simmer at a low bubble for 30 minutes or so.
3. When
the lentils are good and soft (about 30 minutes), mash them up with a
fork or spoon – you don’t have to get too thorough with this, as you
want it a bit chunky.
4.
Add lemon juice, salt and pepper to taste. Serve with rice or
bread.
o
check
out more related
recipes:
moroccan
chickpea eggplant stew
mediterranean veggie stew
chickpea dal with spinach
--------------------------->
lounge .
nourish .
host
. laze . home.
|