|3 tablespoons||Olive oil|
|3||Garlic cloves; peeled and crushe|
|1 medium||Yellow onion; peeled and sliced|
|4 cups||Chicken stock; fresh or canned|
|Salt; to taste|
|Freshly-ground black pepper; to taste|
|16 ounces||Frozen green peas - (1 bag); thawed|
Heat a frying pan and add the oil, garlic and onion. Saute until just tender. Place the chicken stock and lentils in a 4-quart pot and bring to a boil. Cover and simmer for 15 minutes. Add the sauteed onion to the pot of cooking lentils and simmer 10 minutes more or until the liquid is absorbed.
Salt and pepper to taste. Stir in the peas and cover. Turn off the heat and allow to stand for 5 minutes. This recipe serves 8 to 10 as a side dish.
Comments: This is a great dish that resembles something from the Middle East. The recipe points to the fact that we should blend grains and vegetables -- a practice that goes clear back to ancient Rome.
Recipe Source: THE FRUGAL GOURMET by Jeff Smith From the 10-14-1992 issue - The Springfield Union-News
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...
Recipe by: Jeff Smith
Converted by MM_Buster v2.0l.
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