Recipe 26

cooked lentils with peaches and fettucini

In 2 Tbs olive oil, sauté

  • 4 Tbs fresh snipped chives with
  • 2 Tbs sliced jalapeno and
  • 3/4 cup sliced peaches.

Stir in 12-18 oz. cooked lentils. Continue to sauté until the cooked lentils begin to color.When the peaches and snipped chives are tender, reduce heat to low. Stir in

  • 2 cups water, adding
  • 1-3 Tbs rice flour to thicken, if desired.

Season the sauce with

  • 1 Tbs lemon juice
  • 1 tsp ancho chile powder
  • 1 tsp nutmeg, and
  • one sprig of fresh rosemary.

Cover and simmer about 30 mins.Serve hot over fettucini. Garnish each serving with grated parmesan.

Recommended beverage: Double Espressos.