Cajun Lentils

[Guest guest]

what do you suppose would be the best substitute for mushrooms?

 

AJ <coolcook wrote: Cajun Lentils

 

1 cup lentils, cleaned and rinsed

1 tbsp. oil

2 cloves garlic, minced

1 onion, finely chopped

1 tbsp. plus 1 tsp. Cajun seasoning

1 red bell pepper, seeded and finely diced

1/4 lb. mushrooms, sliced

1 large tomato, cubed

1/2 cup parsley

1/2 cup fresh basil, roughly chopped

 

Beth

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-Jean E. Rhodes Professor, Psychology at the University of Massachusetts in

Boston.

 

 

 

 

 

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[Guest guest]

Cajun Lentils

 

1 cup lentils, cleaned and rinsed

1 tbsp. oil

2 cloves garlic, minced

1 onion, finely chopped

1 tbsp. plus 1 tsp. Cajun seasoning (spice isle at the

market)

1 red bell pepper, seeded and finely diced

1/4 lb. mushrooms, sliced

1 large tomato, cubed

1/2 cup parsley

1/2 cup fresh basil, roughly chopped

 

Bring lentils to a boil in a saucepan with enough

water to come approximately 3/4 inch above the

lentils. Reduce heat to medium and cook 25 to 30

minutes, or until lentils are soft, adding more water

if necessary. Strain lentils and set aside. Heat oil

in a heavy saucepan over a medium high heat. Sauté

garlic, onion and Cajun seasoning 4 to 5 minutes until

onion is softened. Add bell pepper, mushrooms and

lentils. Cook 10 to 15 minutes, stirring occasionally.

Stir in tomatoes and fresh herbs and serve.

 

 

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