2 ½ c. chicken broth
1 c. red or green lentils
½ c. chopped onion or 2 to 3 T. dried onions
2 T. oil to sauté the chopped onion, if using fresh
4-6 T. lemon juice
1 ½ to 2 T. sugar
Salt and pepper to taste
2 T. fresh parsley or cilantro, minced
½ t. paprika
Lettuce leaves
Heat broth and lentils in 2-quart saucepan; bring to a boil. Reduce heat and simmer for 20-30 minutes, until lentils are done but haven’t lost their shape. Stir in remaining ingredients, first adding lesser amounts of lemon juice and sugar and increasing amount for desired flavor; stir carefully. Sprinkle with paprika. Serve warm or cold on a bed of lettuce leaves garnished with cilantro. Makes 6 servings. (Recipe adapted from the Simply Colorado cookbook by the Colorado Dietetic Association.)
1 c. red or green lentils
½ c. chopped onion or 2 to 3 T. dried onions
2 T. oil to sauté the chopped onion, if using fresh
4-6 T. lemon juice
1 ½ to 2 T. sugar
Salt and pepper to taste
2 T. fresh parsley or cilantro, minced
½ t. paprika
Lettuce leaves
Heat broth and lentils in 2-quart saucepan; bring to a boil. Reduce heat and simmer for 20-30 minutes, until lentils are done but haven’t lost their shape. Stir in remaining ingredients, first adding lesser amounts of lemon juice and sugar and increasing amount for desired flavor; stir carefully. Sprinkle with paprika. Serve warm or cold on a bed of lettuce leaves garnished with cilantro. Makes 6 servings. (Recipe adapted from the Simply Colorado cookbook by the Colorado Dietetic Association.)
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