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Prep Time: 5 Minutes Cook Time: 45 Minutes |
Ready In: 50 Minutes Servings: 6 |
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From the local paper. Any lentil can be substituted for this dish. The green lentils hold their shape better. Haven't tried it yet, but it looks like the carrots may come out pretty crisp. I would probably cut them smaller and cook them longer, since I don't like crunchy cooked vegetables. Ingredients:
1 tablespoon olive oil |
2 onions, diced |
4 garlic cloves, minced |
2 cups green lentils, washed and drained |
4 cups vegetable broth or 4 cups water |
1/2 cup fresh parsley, chopped |
1 teaspoon dried oregano |
1 teaspoon dried thyme |
1 teaspoon coarse salt |
1/2 teaspoon pepper |
12 baby turnips, about 1 1/2 inches in diameter |
12 small carrots |
6 green onions |
2 cups shelled peas or 2 cups frozen peas |
Directions:
1. In a 3-quart saucepan over medium heat, heat oil and cook onion and garlic together for 7 to 8 minutes.
2. Add lentils, broth, parsley, oregano, thyme, salt and pepper to saucepan. Simmer 20 minutes.
3. Slice turnips in half and cut carrots into 2-inch lengths. Cut green onions into 1-inch pieces.
4. Add turnips and carrots to saucepan and cook 10 minutes.
5. Add peas and green onions and cook for 5 minutes more.
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