Recipe - A Simple Sauce With Red Lentils

Three fourths cup Red lentils
One half cup Minced onion
2 teaspoon Minced garlic
4 One half cup Defatted chicken stock
(or vegetable stock or
water)

Carefully pick over and rinse lentils. Add onions and garlic to a deep
saucepan and saute in oil until very soft but not browned. Add
lentils and stock or water and bring to a boil. Reduce heat, cover
and simmer gently for 20 to 25 minutes or until lentils are very
tender. Puree mixture with an upright or immersion blender adding
stock or water to yield desired thickness. Season to taste with salt
and pepper. This recipe yields about 2 cups of sauce.

Comments: This is a healthy, almost nonfat "sauce" that uses pureed
lentils to give it richness and body. You can use other lentils too,
such as, white, black, green or common brown. You can add seasonings
and flavorings of your choice, such as, a good toasted curry powder,
chopped herbs, ground pure chile powder, etc.

Recipe Source: COOKING RIGHT with John Ash From the TV FOOD NETWORK
(Show # CR9744 broadcast 11111996) Downloaded from their WebSite
http://www.foodtv.com

Formatted for MasterCook by MR MAD, aka Joe Comiskey
jpmd44a@prodigy.com

11221996

Recipe by: John Ash

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