LCD – All Recipes, LCD – Best, Side
1 1/4 cups red lentils
4 tablespoons cold-pressed virgin olive oil
2 medium red onions sliced
2 garlic cloves minced
784 grams (28 ounces) canned artichoke hearts drained and halved
1 tablespoon finely chopped capers
392 grams (14 ounces) fresh tomatoes chopped
2 heaped tablespoons finely chopped parsley
2 heaped tablespoons finely chopped chives
1/2 cup water
1/4 cup tomato paste
1 tablespoon red-wine vinegar
1 tablespoon honey
(GF, DF, NF, V)
This is nice with a bowl of brown rice sprinkled with LSA or grilled fish of your choice.
Add the lentils to a large pan of boiling water and boil uncovered for 8 minutes or until just tender, then rinse and drain well.
Heat half the oil in a wok. Add onions and garlic and stir-fry over low heat until soft.
Add remaining oil, artichokes, capers, tomatoes, parsley and chives and stir until heated, then add lentils and all remaining ingredients and stir until hot.