Recipe - Lentils Modena

1 pound Brown lentils, picked
through
2 Onions, cut or sliced up thinly
4 Cloves garlic, chopped
3 tablespoon Olive oil
Salt and pepper to tastes
2 cup Water (or chicken stock)
1 cn (large 20oz?) plum tomatoes
1 cn (large) crushed tomatoes in
tomato puree
One lemon, juice of
3 tablespoon Balsamic vinegar

*(Amounts are estimates since this recipe is one which is adapted from an
original recipe taken from The Splendid Table)

PREPARATION: Heat oil in pan and saut onions until translucent. Add garlic
and saut until golden. Add lentils, salt and pepper and stir for one
minute.

Add water (or stock), tomatoes and tomato puree and cook until lentils are
soft and liquid has thickened (about 30 minutes). Add lemon juice and
vinegar. Cook another 10 minutes.

Serve lentils over farfalle/mashed potatoes. I like to then sprinkle lots
of good parmesan cheese over them, or crumble a mild goat cheese on top
(not very Italian, but so delish).

This is a wonderful as a side dish to a roast capon or steak, or great as a
veggie main dish, if served with a salad and some Italian bread.

Posted to MCRecipe Digest V1 #294

Date: Mon, 11 Nov 1996 09:06:13 +0100

From: Mary Ellen ldyspark@buffnet.net