Lemony Lentil Potato Medley

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Ingredients (use vegan versions):


  • 2 potatoes
  • 2 cups red lentils
  • 1 onion
  • 6 cloves garlic
  • juice of 1/2 lemon
  • 12 fresh mint leaves
  • 2-3 green onions
  • salt
  • black pepper
  • olive oil
  • 3 cups water

Directions:


Drizzle a small amount of olive oil into a large deep pan.
Add chopped onion and garlic cloves and sizzle over medium
heat.


Add potato, chopped into small cubes. Fry them
thoroughly, so onions and potatoes both show a lot of brown
color.


Add lentils and water, and boil for about 20 minutes.
(You want to lentils to remain firm and colorful, not cook
to mush, so keep an eye out.) Drain off any excess water.


Return to heat and stir in coarsely chopped green onions.
Cook, stirring, for another 5 minutes or so until the green
onions wilt a bit. Remove from heat.


Make a dressing out of
the mint leaves (chop finely) and lemon juice, adding
up to an equal volume of olive oil if you like. Pour the
dressing into the vegetables, and stir to coat. Add salt and cracked black
pepper to taste.


This is good hot as a main dish, or cold as a hearty salad.


The only source of fat is the olive oil, which you can
adjust to preference.


Serves: 4-8


Preparation time: 40 minutes

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