Tuna Lentil Creole Recipe
Summary
Preparation Time10 MinCooking Time40 Min
Ready In50 MinDifficulty LevelMedium
Health IndexAverageServings4
Ingredients
| Lentils | 1 Cup (16 tbs), dried | |
| Salt | 2 1/2 Teaspoon, divided | |
| Butter/Margarine | 1 Tablespoon | |
| Green pepper | 2 Cup (16 tbs), chopped | |
| Onion | 3/4 Cup (16 tbs), chopped | |
| Frozen and sliced okra-1, 10-ounce package, thawed | ||
| Tomatoes | 1 Can (10oz) | |
| Sugar | 1 Teaspoon | |
| Tabasco sauce | 1/8 Teaspoon | |
| Tuna-2 6 1/2- or 7-ounce cans, packed in water, drained and flaked | ||
| Cooked rice- as needed | ||
Directions
MAKING
1) In a medium saucepan, add lentils and water enough to cover them and 2 teaspoons of the salt. Bring to a quick boil.
2) Then, cover the pan and cook on medium heat for 1 1/2 hours. Drain water and set aside.
3) In a large saucepan melt butter and saute green pepper, onion, and okra for 2 to 3 minutes.
4) Put tomatoes, sugar, Tabasco, remaining 1/2 teaspoon salt and lentils. Cover it and simmer for 30 minutes.
5) Now, add tuna and cook for 10 minutes.
SERVING
6) Serve the tune lentil Creole with hot rice.
1) In a medium saucepan, add lentils and water enough to cover them and 2 teaspoons of the salt. Bring to a quick boil.
2) Then, cover the pan and cook on medium heat for 1 1/2 hours. Drain water and set aside.
3) In a large saucepan melt butter and saute green pepper, onion, and okra for 2 to 3 minutes.
4) Put tomatoes, sugar, Tabasco, remaining 1/2 teaspoon salt and lentils. Cover it and simmer for 30 minutes.
5) Now, add tuna and cook for 10 minutes.
SERVING
6) Serve the tune lentil Creole with hot rice.
Chef
