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