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Tuna Lentil Creole

Ingredients
  Dried lentils 1 Cup (16 tbs)
  Salt 2 1⁄2 Teaspoon (Divided)
  Butter/Margarine 1 Tablespoon
  Chopped green pepper 2 Cup (32 tbs)
  Chopped onion 3⁄4 Cup (12 tbs)
  Frozen sliced okra 10 Ounce, thawed (1 Package)
  Canned tomatoes 28 Ounce (1 Can)
  Sugar 1 Teaspoon
  Tabasco sauce 1⁄8 Teaspoon
  Canned water packed tuna 14 Ounce, drained and flaked (2 Cans Of 7 Ounce Each)
  Cooked rice 3 Tablespoon (Or 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.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Mediterranean
Course: 
Main Dish
Method: 
Simmering
Ingredient: 
Fish
Interest: 
Everyday
Preparation Time: 
10 Minutes
Cook Time: 
40 Minutes
Ready In: 
50 Minutes
Servings: 
4

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