Lentils (lentejas) |
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| Servings | Preparation Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 6 | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 1/2 pound lentils | 2 tablespoons olive oil | 2 medium onions, finely chopped |
| 2 cloves garlic, chopped | 2 large tomatoes, peeled, seeded, and chopped | salt, freshly ground pepper |
| pinch of sugar | 1 teaspoon chopped fresh coriander (cilantro) | |
| 1 | Put the lentils in a large saucepan with water to cover by about 1 inch and cook until they are almost tender, about 1 hour. The quick-cooking variety (noted on package) will be done in about 25 minutes. Drain and set aside. |
| 2 | In a skillet heat the oil and saute the onions and garlic until the onions are softened. Add the tomatoes, salt, pepper, sugar, and coriander, and simmer gently until the mixture is thick, about 10 minutes. Stir the sauce into the lentils and cook over very low heat for 10 minutes longer to blend the flavors. Serve instead of potatoes or rice. |