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Lentil Food

by Ralph Schlief

I finally got around to typing up the lentil recipe that you requested that I made for the GCC Annual Meeting. Since I did not use a recipe, the portions are quite approximate. Readers should be encouraged to make further improvements. The total amount of ingredients used here may need to be reduced further to make a dish 4 people or less.

Add together the following ingredients, while still hot:

1 cup boiled rice (brown) which is not too soft.
2/3 cup grated cheese (sharp cheddar)
1 cup boiled lentils, not too tender
1 1/3 cup diced potatoes, boiled or steamed, not too tender
2/3 cup diced/chopped onions, lightly steamed
1/3 to 2/3 cup chopped pecans, preferably raw

Drain water from cooked ingredients, as required, so that final dish is not too soupy. Add spices to suit palate. I used:

1 - 2 tbsp butter
tsp curry powder
tsp paprika
tsp caraway seed (whole)
1/3 to 2/3 tsp herbal salt seasoning

The amount of spices listed here might be too much, so the reader is urged to experiment a little with amounts.

Mix in spices, and let sit for 15 - 20 minutes; serve warm.

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