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Simmered lentils
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| Artist: |
_ |
| Categories: |
Entrees, Spanish, Vegetarian, Western European |
| Yield: |
6 |
| Rating: |
0 |
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Ingredients:
| 1
| cup | Green or brown lentils | | 4
| cup | Water | | | 1 ea Bay leaf | | | 1 ea Onion, chopped | | | 2 ea Garlic cloves, crushed | | | 2 ea Carrots, chopped | | 2
| each | Potatoes, chopped | | 1 1/2
| tsp | Sweet paprika | | | 1 ea Parsley sprig | | 1/2
| tsp | Salt | | 1/2
| tsp | Black pepper | | 2
| tsp | White wine vinegar | | 2
| tbsp | Parsley, chopped |
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Procedures:
| 1 | Combine the lentils, water, bay leaf, onion, garlic, carrots, potatoes, paprika, parsley, salt & pepper in a soup pot & bring to a boil. | | 2 | Reduce heat, cover & simmer until the vegetables are tender, this should take about 25 minutes. | | 3 | discard the bay leaf & parsley sprig. | | 4 | Stir in the white wine vinegar, garnish with freshly chopped parsley & serve. | | 5 | "vegetarian gourmet, special low-fat issue" 1995 |
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