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By: Chris D.
| Description: | ||
| Time: | 50 min (20 min to prepare, 30 min to cook) | |
| Meal type: | Snack | |
| Ethnicity: | Eastern European | |
| Number of Servings: | 8 | |
| Ingredients: | ||
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1 each 1 carrot 1 each 1 onion 1 each l large leek 1 each 2 cup sweet corn (2 cobs) 1 each 2 cup chopped tomatoes 1 each 2 tablespoons olive oil 1 each 2 1/2 cup dry lentils 1 each 8 cups water or light vegetable stock ( I use 5 cups vegie stock & the rest water) 1 each Whole garlic gloves 1 each 2 teaspoons salt 1 each 1/2 cup balsamic vinegar |
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| Directions: | ||
| * Finely chop carrot, onion and leek. * Remove corn off cob is using fresh corn. * Saute onions, leek, and carrots in olive oil 3 minutes then add corn and tomatoes and saute on low heat around 5 minutes. * Mix in lentils then add the water or vegetable stock, whole garlic gloves and salt, simmer on low heat 45 minutes stirring occasionally. * Season at the end with the vinegar. Garnish with fresh chopped parsley |
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| Notes: | ||
| This recipe didn't say how many garlic cloves to use, so... | ||
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