Here's a quick dish and filling one. It was modified from a recipe in
Nutrition Action Newsletter in 1994.
Lentils and Potatoes
4 cups water
1 1/4 cups red lentils, rinsed and drained, (cooked - see Note2)
2 med. baking potatoes (white/sweet 3/4 to 1 lb.), cut in 3/4" cubes
1 Tablespoon broth powder (or use 4 cups vegetable broth instead of water)
1 Tablespoon of whatever you use to saute
1 cup chopped scallions or onions (4 oz.)
1 cup shredded carrots (6-8 oz.)
1 cup shredded zucchini (5 oz.)
2 cloves garlic, minced
2 Tablespoons Balsamic vinegar
In a 3-qt. saucepan, combine the water, lentils, potatoes, seasoning; bring
to a boil. Cover and simmer 15 to 20 minutes, or until potatoes are just
tender. Drain off any excess water.
Meanwhile, in a large no-stick frying pan over medium heat, saute the
scallions, carrots, zucchini and garlic. Cook stirring frequently for 8 to
10 minutes, or until the carrots are tender. Reduce heat to very low.
Add the lentil mixture to the frying pan. Sprinkle with the vinegar and stir
to mix well. Increase the heat slightly and cook for 2 minutes longer to
blend the flavors. Serves 4.
Note: Can use 1 1/2 cup defrosted peas instead of zucchini. Add with the
Note2: If your lentils are old - they may need to be pre-cooked for 15 to 20
minutes. Or, if you like them soft, you may want to precook them.
Patty in AZ