Contributed by: News Canada
(NC) - This recipe is from Vancouverite Mark Mitchell who created the dish to serve as a base for grilled salmon. It's great with balsamic-style cider vinegar from Nova Scotia or one of the off-dry wine vinegars from Niagara.
The recipe can also be found in Anita Stewart's Canada: The Food, The Recipes, The Stories (HarperCollins Canada 2008).
Heat the oil in a skillet and add onion, garlic, carrot, celery and red pepper.
Sprinkle with salt and saute for 3 to 4 minutes or until it begins to soften and brown. Stir in chili peppers and lentils and heat through. Add vinegar, mixing to combine.
Cover and keep warm till serving.
Serving Size: Makes 3 - 4 Servings
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