"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Lentil Pilaf Recipe

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This recipe for Lentil Pilaf, by , is from The Meyer Family Cookbook - Generations of Family Recipes , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Deb Rupp
Added: Sunday, April 16, 2006

Category:
Category:

Ingredients:  
Ingredients:  
4 green onions, sliced
2 carrots, diced
1 cup diced celery
1/2 cup chopped green pepper
1 Tbs. margarine
6 - 7 cups vegetable or chicken broth
2 cups lentils
1 cup brown rice 1/2 tsp. pepper

Directions:
Directions:
In a medium skillet sauté onions, carrots, celery, and green pepper. Add vegetable broth and bring to a boil. Stir in lentils, rice, and pepper. Cover and simmer 40 minutes or until liquid is absorbed. Add salt if needed.

Number Of Servings:
Number Of Servings:
4 - 6
Personal Notes:
Personal Notes:
If you prefer white rice add it after 20 minutes. Lentils are the second (after soy) greatest source of plant protein.

 

 

 

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