|
Cooking Directions
Heat the oil in a large sauté pan over
medium-high heat; add the onions and cook until golden brown. Stir in the
tomatoes with the salt and pepper and remove from the heat. Boil the lentils,
the rice and the fettuccine separately in pots of water until cooked. As each
one cooks, drain and add to the tomato mixture; set aside. Melt the butter in
another large pan. Add the shrimp, mint, salt and pepper. Sauté for two to
three minutes until the shrimp has turned a light pink. Serve immediately on top
of the tomato-lentil mixture.
|
