Lentils and potatoes

Yield: 6 Servings

Measure Ingredient
1 cup Lentils
1 cup Peeled and cubed potatoes, about 1 potato
½ teaspoon Salt
2 \N Cloves garlic, minced
½ cup Onion, chopped
1 tablespoon Olive oil

Wash lentils and place them in a medium saucepan with potatoes, salt, and water to cover. Bring to a boil. Reduce heat, cover, and simmer for about 20-25 minutes or until vegetables are tender Drain and set aside. In a large skillet, saute garlic and onion in olive oil. Stir in cooked lentils and potatoes and serve or refrigerate.

Notes: Lentils and Potatoes may be served at room temperature on a bed of lettuce or warm as a side dish

Per serving: 132 Calories; 3g Fat (17% calories from fat); 9g Protein; 19g Carbohydrate; 0mg Cholesterol; 230mg Sodium Posted to Digest eat-lf.v096.n149 Recipe by: Eater's Choice

From: tpogue@... (terry pogue)

Date: Thu, 12 Sep 1996 15:09:57 +0100

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