Spiced Pineapple Lentils Recipe - Cooking Index
3 tablespoons | 45ml | Vegetable oil |
2 | Onions - diced | |
1 teaspoon | 5ml | Salt |
1 teaspoon | 5ml | Freshly-ground black pepper |
3 | Garlic cloves - crushed | |
2 cups | 474ml | Lentils - washed, picked over |
3 cups | 711ml | Water |
1/2 cup | 73g / 2.6oz | Canned crushed pineapple |
Heat the oil in a medium pot over moderate heat. Saute the onions with the salt and pepper until golden, about 10 minutes. Stir in the garlic and lentils and cook 2 minutes, stirring frequently. Pour in the water, bring to a boil, reduce to a simmer and cook, covered, 45 minutes. Stir in the pineapple, remove from the heat and serve.
This recipe yields 4 to 6 servings.
Source:
TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken - From the TV FOOD NETWORK - (Show # TH-6165 broadcast 09-05-1996) - Downloaded from their Web-Site - http://www.foodtv.com
Average rating:
Unrated, please add a rating
Submit your rating:
Click a star to rate this recipe.