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White Lentil Ragout
Yield: 4 servings
1 1/4 c onion, sliced
2 ts garlic, slivered
2 ts olive oil
1/2 c (3 ounces) fresh tomatillos, cut in large dice
1/2 c crimini mushrooms, diced
1/2 c sweet red pepper, diced
1/2 ts chopped chipotle in adobo (or to taste)
1/4 ts fennel seed
1/4 ts cardamon seed
1/4 ts cinnamon
1 1/4 c sweet tart apple, diced
1 c firm ripe tomatoes, cored, seeded and slivered
1 c cooked white lentils along with 1/2 cup cooking broth
chopped fresh mint
Fried banana slices
Saute the onion and garlic in the olive oil over moderate heat for
a minute or two until vegetables are just beginning to soften. Add
the tomatillos, mushrooms, red pepper, chipotle, fennel seed,
cardamon and cinnamon and saute until vegetables are crisp tender,
about 4 minutes. Add apples and tomatoes and saute one minute
longer. Add lentils and warm through. Serve garnished with a
sprinkling of chopped mint and fried bananas, if desired.
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Lentil Ragout