Guest guest Posted January 28, 2006 Report Share Posted January 28, 2006 i made this the other night....very easy and quick to put together. i ate it over some left-over wild rice and topped it with the chimol salvadorian salsa that donna also posted. very satisfying meal. thanks again for another great recipe (actually 2) donna! susie --- Donnalilacflower <thelilacflower wrote: > Raddish Leaves and Lentils > > 1/2 cup brown or green lentils > 2 1/3 cups vegetble broth > 1 large bunch of raddish leaves, coarsely chopped > 1 serrano chili, seeded and chopped ( I didn't use > cuz I'm a chicken) > 1 tsp. mustard seeds > 1 tsp. cumin > 1.2 tsp. coriander > 2 garlic cloves, minced > 1/2 onion coarsely chopped > salt and pepper to taste > Dash of Mrs. Dash or a teaspoon of your favorite > dried herbs. > > Heat the lentils and broth to a boil, add the > raddish tops and balance of ingredients except salt. > > Continue cooking on simmer, stirring often until > lentils are tender about 35 minutes. Salt to taste. > I ate this on top of rice. > > Note: To clean leaves. I rinse in a bath of cold > salted water, The salt will pull of the dirt and > grit. > Place in colander and run water over ;eaves again. > I discarded bottom portion of leaves before > I chopped leaves. Quote Link to comment Share on other sites More sharing options...
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