Local and Seasonal Recipes, Menus and More
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INGREDIENTS 1 cup dried lentils 2 cups water 1 T olive oil 1 onion, diced 1 jalapeno, minced 4-6 tomatoes, diced 1/4 cup raisins 1 T red wine vinegar 1/2 t cinnamon 1/2 t coriander salt and pepper DIRECTIONS Cook lentils in water until tender. Drain. Sauté onion, jalapeno and tomato in oil. Stir in lentils, raisins, vinegar and spices. Season to taste. Serve hot or warm. Cover and refrigerate leftovers. SUMMER MENU Tomato Lentil Stew Long beans sautéed with dried thyme Mango with lime and a dash of cayenne Copyright © 2016 Stefanie Samara Hamblen |
