Lamb Chops and Spiced Pineapple Lentils

We served grill Lamb Chops using a great recipe: Grilled Lamb Chops with Pomegranate Molasses from Cooking with Café Pasqual’s by Katharine Kagel. You can get the recipe on our blog of: September 5, 2012. Click the date to get the recipe. With the Lamb Chops we made Spiced Pineapple Lentils. They were great! We served a first course of Tomatoes with Burrata and Pesto. It was a perfect summer meal!

Spiced Pineapple Lentils

Mesa Mexicana

Milliken Feniger

Serves 4 to 6

3       tablespoons vegetable oil

2       onions, diced
1       teaspoon salt

1       teaspoon freshly ground black pepper

3       garlic cloves, crushed

2       cups lentils, washed and picked over

3       cups water

½      cup canned crushed pineapple

Heat the oil in a medium pot over moderate heat. Saute the onions with the salt and pepper until golden, about 10 minutes. Stir in the garlic and lentils and cook 2 minutes, stirring frequently. Pour in the water, bring to a boil, reduce to a simmer and cook, covered, 45 minutes. Stir in the pineapple, remove from the heat and serve.