This is a great recipe I made in observance of the Orthodox Lenten season, where we do not consume meat for 40 days prior to Easter. This dish is a great side with broiled fish or alone and is a healthy source of fiber.
1 can petit diced tomatoes
4 c cooked lentils (cooking instructions below)
1 T dried oregano
1 T balsamic vinegar
1 small onion, diced
2 celery ribs, diced
1 garlic clove, minced
1/2 c chicken or vegetable broth
1 t olive oil
1/8 t pepper
1/4 t salt
If you are starting with a bag of dried lentils, follow these cooking instructions:
Bring thre quarts of water in a large pot to boil. Add lentils and bring to boil. Reduce to a simmer and cover, cooking for 40 minutes. Drain lentils in a colander and gently rinse with water. Be careful not to smoosh the lentils.
In a sauce pan, heat oil and saute garlic, onion and celery until cooked, about 8 minutes, stirring frequently. Add can of tomatoes (with juice), broth and lentils. Bring to boil, reduce to simmer, and cover for 5 minutes. Add vinegar, oregano, salt and pepper, and stir gently. Let simmer another 5 minutes and remove from heat.
2/3 c per serving
3 points per serving
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