Recipe - Mistletoe Mint Cookies

1 cup Dried lentils (I use a whole
16 ounce bag)
2 cup Chicken broth (I use the
fatfree stuff)
Salt and pepper to taste
1/3 cup Extra virgin olive oil
2 tablespoon Balsamic vinegar (I use at
least 3)
4 Scallions, finely chopped
(too expensive, use a
purple onion or a whole
bunch of the little green
ones)
One half cup Chopped parsley

(She got this from a cookbook which unfortunately was lost during Hurricane
Fran so we can not give credit to the real author!)

Pick over lentils and rinse well. (At this point, I soak the lentils and
drain the water even tho the recipe does not. This makes life easier for
the eater and for those who must be around the eater!) Place in a pot with
the chicken broth, cover and bring to a boil. Lower the heat and simmer 30
minutes or until tender. (The soaking will reduce the cooking time to 15
to
20 minutes.) Drain.

Add salt, pepper, oil and vinegar to the hot lentils. Cook to room
temperature.

Add scallions and half of the chopped parsley. Blend and taste for
seasonings.

Garnish with the remaining parsley.

(For a real treat taste the hot lentils after adding the oil, vinegar, salt
and pepper! WOW!! but go ahead and finish the recipe!)

Posted to MCRecipe Digest V1 #261

Date: Sat, 26 Oct 1996 20:25:27 0400

From: Kay Talbott talbott@mail2.wilmington.net