VCE--Basic Lentils

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* Exported from MasterCook *

 

Basic Lentils

 

Recipe By :Vegetarian Cooking for Everyone, Deborah Madison

Serving Size : 4 Preparation Time :0:00

Categories : Vegetarian Cooking for Everyon

 

Amount Measure Ingredient -- Preparation Method

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1 1/2 cups brown or green lentils -- sorted and rinsed

1 onion -- quartered

2 cloves garlic

2 bay leaves

1 carrot -- finely diced

1 rib celery -- finely diced

salt and freshly milled pepper

2 tablespoons extra virgin olive oil, roasted walnut

oil, or butter

red wine vinegar

chopped parsley or chervil

 

Put the lentils in a soup pot, cover with 6 cups of cold water, and bring to a

boil. Skim off any foam that rises, then add the onion, garlic, bay leaves,

carrot, celery, and 1 1/2 teaspoons of salt. Lower the heat and simmer until

tender but still a little firm -- they shouldn't be mushy -- about 25 minutes.

Strain and reserve the broth for soup stock. Remove the onion, garlic, bay

leaves, taste for salt, and season with pepper. Stir in the oil and add a few

drops of vinegar to bring up the flavor. Garnish with parsley and serve.

 

Source:

" page 300 "

S(ISBN):

" 0-7679-0014-6 "

Copyright:

" 1997 "

 

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Per Serving (excluding unknown items): 22 Calories; trace Fat (3.5% calories

from fat); 1g Protein; 5g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 16mg

Sodium. Exchanges: 1 Vegetable.

 

NOTES : This is the basic method for cooking brown and green lentils. Serve

them as a side dish or, keeping them on the firm side, using them for lentil

salads.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0