Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 1¼ cup | Onion - (1 medium); sliced |
| 2 teaspoons | Slivered garlic |
| 2 teaspoons | Olive oil |
| ½ cup | Fresh tomatillos; cut in large dice |
| ½ cup | Diced crimini mushrooms |
| ½ cup | Diced sweet red pepper |
| ½ teaspoon | Chopped chipotle in adobo; or to taste |
| ¼ teaspoon | Fennel seed |
| ¼ teaspoon | Cardamon seed |
| ¼ teaspoon | Cinnamon |
| 1¼ cup | Diced sweet tart apple; such as Gala |
| 1 cup | Cored; seeded, slivered firm ripe tomatoes |
| 1 cup | Cooked white lentils; along with |
| ½ cup | Cooking broth |
| \N \N | === GARNISH === |
| \N \N | Chopped fresh mint |
| \N \N | Fried banana slices |
Saute the onion and garlic in the olive oil over moderate heat for a minute or two until vegetables are just beginning to soften. Add the tomatillos, mushrooms, red pepper, chipotle, fennel seed, cardamon and cinnamon and saute until vegetables are crisp tender, about 4 minutes. Add apples and tomatoes and saute one minute longer. Add lentils and warm through. Serve garnished with a sprinkling of chopped mint and fried bananas, if desired.
This recipe yields 4 to 6 servings.
Recipe Source: THE JOHN ASH SHOW with John Ash From the TV FOOD NETWORK - (Show # JA-9766 broadcast 02-01-1997) Downloaded from their Web-Site -
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...
02-08-1997
Recipe by: John Ash
Converted by MM_Buster v2.0l.