Guest guest Posted June 4, 2002 Report Share Posted June 4, 2002 * Exported from MasterCook * Braised Lentils Recipe By : Cooking Light Magazine, June 2002, page 196 Serving Size : 6 Preparation Time :0:00 Categories : Inspired Vegetarian--Berley Beans And Legumes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 whole cloves 1 small onion -- peeled 2 cups water 1 1/2 cups petite green lentils 1/4 cup chopped green onions 2 tablespoons sherry 2 tablespoons extra-virgin olive oil 2 teaspoons minced peeled fresh ginger 1/4 teaspoon freshly ground black pepper 3 garlic cloves -- minced 1 bay leaf 14 1/2 ounces canned vegetable broth 1/4 teaspoon sea salt Cloves infuse the braising liquid - and thus the lentils - with savory, spicy notes. 1. Insert cloves into onion. Combine onion, water, and next 9 ingredients (water through broth) in a large saucepan. Bring to a boil; cover, reduce heat, and simmer 30 minutes or until lentils are tender. Remove onion and bay leaf with a slotted spoon; discard. Stir in salt; cook 2 minutes. Yield: 6 servings (serving size: about 3/4 cup) CALORIES 215 (22% from fat); FAT 5.3 (sat 0.7, mono 3.4g, poly 0.6g); PROTEIN 14.3g; CARB 29.5g; FIBER 5.3g; CHOL 0mg; IRON 4.5mg; SODIUM 394mg; CALC 32mg - - - - - - - - - - - - - - - - - - Quote Link to comment Share on other sites More sharing options...
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