In article >,
"cybercat" > wrote:

> I love these ! Somebody try them!
>
> 1 bag dry lentils
> 1 large or two nedium onion, not vidalia
> Salsa to taste. I like medium hot chunky.
> shredded sharp cheddar cheese
> two bay leaves
> salt and fresh ground pepper
>
> Rinse lentils in colander and pick any boogers out.
> Put them in a largish pot with two inches of cold water on top and two bay
> leaves.
> Bring to a boil, turn down to a low simmer. They will be done in 20 minutes.
> While lentils cook, chunk and brown onions in a smidge of olive oil. You
> want them browned but plump, a little smaller than bite sized but not finely
> chopped.
> When lentils are plump and soft, stir in salsa a little at a time, tasting
> as you go. You want a little tang, and a nice color. Go easy so as not to
> overwhelm the flavor of the lentils.
> Dump onions in.
> Salt and fresh ground pepper to taste.
> Sprinkle with shredded cheddar when serving.

Sounds "interesting" but the salsa is too much for my sensibilities.
Glad you love it, though!
--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller - Yes, I Can! blog - check it out
Lots of new stuff in the last couple days.