xpo: lentils basil feta

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here's a lunch idea : x post mc, veg

 

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<mx2 source= " MasterCook 6.0 " date= " November 12, 2000 " >

<Summ>

<Nam>

Lentils with Spanish Onion, Basil and Fetta

</Nam></Summ>

<RcpE name= " Lentils with Spanish Onion, Basil and Fetta " author= " Australian

Women & apos;s Weekly " >

<RTxt>

<![CDATA[

* Exported from MasterCook *

 

Lentils with Spanish Onion, Basil and Fetta

 

Recipe By :Australian Women's Weekly Serving Size : 4 Preparation Time

:0:00

Categories : Meatless

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 1/16 quarts light vegetable stock

1 1/2 cups Lu Puy lentils

Olive oil

1 Spanish onion -- finely sliced

1/4 bunch basil -- leaves torn

1 lemon -- juiced

8 ounces feta cheese -- or more to taste

2 tablespoons chopped fresh mint

Salt

pepper

 

Bring the vegetable stock to the boil in a medium sized saucepan, reduce heat

and add lentils. Simmer the lentils for approximately 10 minutes, or until

tender.

 

Drain lentils and allow to cool to room temperature.

 

Place lentils in a large mixing bowl, and dress the lentils liberally with olive

oil. Toss through the sliced onion and basil leaves. Season well with salt and

pepper.

 

To serve, place lentil mixture in a large serving bowl, drizzle over lemon

juice, crumble over the fetta cheese and garnish the salad with chopped mint

leaves.

 

S(Internet Address:):

" http://lifestyle.ninemsn.com.au/aww/recipes/db/aww/11/1182.asp "

 

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 413 Calories; 13g Fat (27.1% calories

from fat); 29g Protein; 49g Carbohydrate; 23g Dietary Fiber; 50mg Cholesterol;

650mg Sodium. Exchanges: 2 1/2 Grain(Starch); 3 Lean Meat; 1/2 Vegetable; 0

Fruit; 1 1/2 Fat.

 

Serving Ideas : Lunchean lentils

 

 

Nutr. Assoc. : 1582 903920 0 0 0 0 0 0 0 0

 

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<Serv qty= " 4 " />

<PrpT elapsed= " 0:00 " />

<CatS>

<CatT>

Meatless

</CatT>

</CatS>

<IngR name= " light vegetable stock " unit= " quarts " qty= " 1 1/16 " >

<INtI>

1582

</INtI>

</IngR>

<IngR name= " Lu Puy lentils " unit= " cups " qty= " 1 1/2 " >

<INtI>

903920

</INtI>

</IngR>

<IngR name= " Olive oil " ></IngR>

<IngR name= " Spanish onion " qty= " 1 " >

<IPrp>

finely sliced

</IPrp>

</IngR>

<IngR name= " basil " unit= " bunch " qty= " 1/4 " >

<IPrp>

leaves torn

</IPrp>

</IngR>

<IngR name= " lemon " qty= " 1 " >

<IPrp>

juiced

</IPrp>

</IngR>

<IngR name= " feta cheese " unit= " ounces " qty= " 8 " >

<IPrp>

or more to taste

</IPrp>

</IngR>

<IngR name= " chopped fresh mint " unit= " tablespoons " qty= " 2 " ></IngR>

<IngR name= " Salt " ></IngR>

<IngR name= " pepper " ></IngR>

<DirS>

<DirT>

Bring the vegetable stock to the boil in a medium sized saucepan, reduce heat

and add lentils. Simmer the lentils for approximately 10 minutes, or until

tender.

</DirT>

<DirT>

Drain lentils and allow to cool to room temperature.

</DirT>

<DirT>

Place lentils in a large mixing bowl, and dress the lentils liberally with olive

oil. Toss through the sliced onion and basil leaves. Season well with salt and

pepper.

</DirT>

<DirT>

To serve, place lentil mixture in a large serving bowl, drizzle over lemon

juice, crumble over the fetta cheese and garnish the salad with chopped mint

leaves.

</DirT>

</DirS>

<AltS label= " Internet Address: "

source= " http://lifestyle.ninemsn.com.au/aww/recipes/db/aww/11/1182.asp " />

<SrvI>Lunchean lentils

</SrvI>

</RcpE></mx2>