Recipe - Red Lentil Potato And Spinach Puree
Categories: New Text Im, Cooking Rig, Red Lentil Potato And Spinach Puree
1 One half cup Onion; minced
2 tablespoon Garlic; minced
1 teaspoon Each Toasted Crushed Cumin
And Coriander S
2 teaspoon Hot Chile Such As Serrano Or
Jalapeno; minced, seeded
2 tablespoon Olive Oil
2 pound Chopped Fresh Young
Spinach,; washed & stemmed
1 One half cup Potatoes; minced , cooked
2 cup Red Lentil Sauce, Recipe
Follows
Salt And Freshly Ground
Pepper
Fresh Lemon Juice
GARNISH
Chopped Leaves And Frizzled
Onions
Add onion, garlic, cumin, coriander and chiles to a deep saucepan with 2
tablespoons olive oil. Cook over moderate heat until onions are very soft
but not brown. Add spinach and cook briefly until spinach is wilted. Stir
in potatoes and lentil sauce and season to taste with salt, pepper and
drops of lemon juice. Garnish with chopped cilantro leaves and frizzled
onions, if desired.
Yield: 6 to 8 servings as a side dish
A simple Sauce with Red Lentils:
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.
Three fourths cup red lentils
One half cup minced onion 2 teaspoons minced garlic 4 One half cups defatted
chicken stock, 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.
Yield: about 2 cups 11/10/96
Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved
Recipe By : COOKING RIGHT SHOW #CR9744
Posted to MCRecipe Digest V1 #300
Date: Wed, 13 Nov 1996 05:47:34 0500 (EST)
From: Bill Spalding billspa@icanect.net
Red Lentil Potato And Spinach Puree recipe makes 8 Servings

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