Lentils with apricots and peppers
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | Lentils |
| 6 | cups | Water |
| ½ | cup | Dried apricots; chopped |
| 1 | cup | Onion; chopped |
| 1½ | cup | Tomato; chopped |
| 2 | Whole poblano peppers; chopped | |
| 1 | teaspoon | Cumin |
| ½ | teaspoon | Cinnamon |
| ½ | teaspoon | Cayenne pepper |
| 1 | tablespoon | Paprika |
| 1 | teaspoon | Salt |
| 1 | bunch | Parsley sprigs; chopped |
| 1 | cup | Rice |
| 2 | cups | Water |
Directions
Adapted this from a Moosewood cookbook. I didn't have apricots, so I substituted golden raisins instead. Will try it again with the apricots.
Rinse the lentils cover them with water and bring them to a boil. Reduce heat. At this point, I added everything but the rice & parsley and cooked until done. In the meantime, I cooked the rice in the microwave (2 cups water to 1 cup rice) and stirred it into the lentils with the parsley.
Busted by Christopher E. Eaves <cea260@...> NOTES : Here's a recipe that uses poblanos, but I often use pasillas. It only calls for 2 of them, but use your imagination and spice it up! Recipe by: cjackson@...
Posted to recipelu-digest by "Christopher E. Eaves" <cea260@...> on Mar 15, 1998
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