Recipe 29

cooked lentils with broccoli and fettucini

In 2 Tbs olive oil, sauté

  • 4 Tbs fresh chopped leek with
  • 2 Tbs grated carrot and
  • 3/4 cup sliced broccoli.

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

  • 2 cups red wine, adding
  • 1-3 Tbs instant mashed potato flakes to thicken, if desired.

Season the sauce with

  • 1 Tbs tabasco
  • 1 tsp turmeric
  • 1 tsp cumin seeds, and
  • one artichoke heart.

Cover and simmer about 30 mins.Serve hot over fettucini. Garnish each serving with shredded iceberg lettuce.

Recommended beverage: Margaritas.