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In an 8 L (8 quart) stock pot, combine chicken stock, lentils, carrots, onion studded with four cloves, bay leaf and basil. Bring mixture to a boil. Reduce heat, cover and simmer 14 minutes. In a food processor, purée vinegar, oil, chilies and garlic to make a dressing. Drain lentils and discard carrots, onion, cloves and bay leaf. While lentils are still hot, toss gently with dressing. Add salt and pepper. Cool to room temperature, mix again, cover; refrigerate. Just before serving, add green onion, pine nuts and sweet peppers. Garnish with parsley. 14 servings
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Ingredients
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| 1.5 L |
chicken stock |
| 625 mL |
Nona's Instant Lentejas |
| 3 |
medium carrots |
| 1 |
medium onion |
| 4 |
whole cloves |
| 1 |
bay leaves |
| 10 mL |
dry crumbled basil |
| 125 mL |
white vinegar |
| 125 mL |
canola oil |
| 2 mL |
dry crushed chilies |
| 4 |
garlic cloves, minced |
| 2 mL |
salt |
| 2 mL |
ground black pepper |
| 250 mL |
pine nuts |
| 175 mL |
chopped sweet green and red peppers |
| 250 mL |
sliced green onion |
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