Mulligatawnybeans, cakes, low-fat, soups ----WALDINE VAN GEFFEN VGHC42A---- 3 quart stock 1 tablespoon olive oil 1 large onion; diced 4 centiliter garlic; minced 1 tablespoon turmeric 1 tablespoon red pepper flakes 2 cup cooked lentils 2 tablespoon lemon juice 1 salt Saute olives and garlic in oil. Bring stock to a boil, add onion/garlic, and remaining ingredients. Simmer 15 minutes to blend. Serve with Chutney. Source: Lightly Ethnic |
