Easy Recipe Finder
Recipe Feeder
1 cup green pepper, chopped 250 mL
1 cup yellow sweet pepper, chopped 250 mL
1 cup celery, sliced 250 mL
1/2 cup onion, chopped 125 mL
1/2 cup red onion, chopped 125 mL
4 cloves garlic, minced 4
2 tbsp olive oil 30 mL
1 cup lentils 250 mL
1-3/4 cups vegetable or chicken broth 400 mL
1/2 tsp ground turmeric 2 mL
2 medium tomatoes, seeded and chopped 2
1 cup frozen peas, thawed 250 mL
1/3 cup pimiento-stuffed olives 75 mL
1/3 cup pitted ripe olives 75 mL
1/4 cup snipped parsley 60 mL
In a large pan cook the green pepper, yellow pepper, celery, onion, red onion, and garlic in hot oil until onion is tender but not brown.
Rinse lentils. Add lentils, broth, and turmeric to the pepper mixture. Bring to a boil; reduce heat. Cover and simmer for 20 to 30 minutes or until lentils are tender and liquid is absorbed.
Stir in tomatoes, peas, stuffed olives, ripe olives, and parsley. Heat through. Season to taste before serving.
1 cup yellow sweet pepper, chopped 250 mL
1 cup celery, sliced 250 mL
1/2 cup onion, chopped 125 mL
1/2 cup red onion, chopped 125 mL
4 cloves garlic, minced 4
2 tbsp olive oil 30 mL
1 cup lentils 250 mL
1-3/4 cups vegetable or chicken broth 400 mL
1/2 tsp ground turmeric 2 mL
2 medium tomatoes, seeded and chopped 2
1 cup frozen peas, thawed 250 mL
1/3 cup pimiento-stuffed olives 75 mL
1/3 cup pitted ripe olives 75 mL
1/4 cup snipped parsley 60 mL
In a large pan cook the green pepper, yellow pepper, celery, onion, red onion, and garlic in hot oil until onion is tender but not brown.
Rinse lentils. Add lentils, broth, and turmeric to the pepper mixture. Bring to a boil; reduce heat. Cover and simmer for 20 to 30 minutes or until lentils are tender and liquid is absorbed.
Stir in tomatoes, peas, stuffed olives, ripe olives, and parsley. Heat through. Season to taste before serving.
