|½ pounds||brown lentils|
|½ cup||finely-diced onion|
|2.00 tablespoon||olive oil|
|2.00 teaspoon||chopped fresh mint|
|2.00 teaspoon||chopped fresh basil|
|1.00 teaspoon||ground cumin|
|1.00 teaspoon||minced garlic|
|1||salt; to taste|
|1||freshly-ground white pepper; to taste|
Place the lentils in a pot with cold water to cover and cook until tender but not mushy. Drain lentils, and while still hot, toss thoroughly with onion, olive oil, herbs, spices and garlic. Season to taste with salt and white pepper. This recipe yields 4 servings.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-048 broadcast 04-08-1997) Downloaded from their Web-Site -
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@... -or- MAD-SQUAD@...
Recipe by: Emeril Lagasse
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