Lemony Lentils

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* Exported from MasterCook *

 

Lemony Lentils

 

Recipe By :Ashley Miller

Serving Size : 5 Preparation Time :0:00

Categories : Accompaniment Beans & Lentils

Fruit Main Course

Savoury Spices

Vegan Vegetables

Vegetarian

 

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 1/2 tbsps vegetable oil

2 med onions -- sliced thin

2 2-inch pieces cinnamon stick

1 1/2 tsps grated ginger

1/8 tsp ground red pepper

2 c green lentils -- sorted through and rinsed

2 1/2 c stock -- or water

3 bay leaves

1 lemon -- rinsed well

1 med onion -- chopped

1 clove garlic -- minced

salt and freshly ground black pepper -- to taste

finely chopped cilantro -- to garnish

lemon wedges -- to garnish

 

Serves 4-6

In a large saucepan, heat 1 1/2 tablespoons of the oil over medium-low heat.

Add the sliced onions and sauté until translucent. Add the cinnamon stick

pieces, ginger, and red pepper and sauté, stirring occasionally, until the

onions begin to brown.

 

Stir in the lentils and add the stock. Bring to a boil and lower the heat

to simmer. Add the bay leaves. Cut the lemon in half, discard the seeds,

and squeeze the juice into the lentils. Cut each squeezed lemon half in

half again and stir them into the lentils.

 

Simmer, covered, 45-50 minutes, or until the lentils are tender. Check

during the last part of the cooking to make sure there is enough water, and

add more if necessary. Remove the cinnamon pieces, bay leaves, and lemon

shells.

 

In a small pan, heat the remaining 1 tablespoon of oil over medium-low heat.

When hot, add the chopped onions and garlic and sauté until the onions are

browned. Stir into the lentils. Season with salt and black pepper. Serve

hot, garnished with the cilantro and lemon wedges.

 

Source:

" The Bean Harvest Cookbook "

S(ISBN):

" 1-56158-275-1 "

Copyright:

" © 1998 by Ashley Miller "

 

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Per Serving (excluding unknown items): 363 Calories; 8g Fat (18.5% calories

from fat); 23g Protein; 55g Carbohydrate; 28g Dietary Fiber; 0mg

Cholesterol; 12mg Sodium. Exchanges: 3 Grain(Starch); 2 Lean Meat; 1

Vegetable; 0 Fruit; 1 1/2 Fat.

 

NOTES : Lemons can perk up many grain, bean, and vegetable dishes. Here the

combination of lemon, cinnamon, fresh ginger, sautéed onions, and garlic

lifts lentils out of the ordinary and turns them into a dish of distinction.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0