2 1/2 c. chicken broth, far removed
1 c. red or green lentils
1/2 c. chopped onion
2 T. oil
4-6 T. lemon juice
1 1/2 to 2 T. sugar
salt and pepper to taste
2 T. fresh parsley or cilantro, minced
12 t. sweet Hungarian 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. Makes 6 servings.
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