Yield: 6 to 8 servings. 1 cup dry USA lentils, rinsed 2 cups water 1⁄3 cup seasoned rice vinegar 2 Tbsp. peanut oil 2 Tbsp. soy sauce 1 Tbsp. grated fresh ginger 1 Tbsp. sesame oil 1 clove garlic, minced 6 oz. linguine pasta ¾ cup chopped green onions 1 cup sliced water chestnuts 1 cup fresh or thawed frozen pea pods ¼ cup chopped cilantro Place lentils and water in a medium saucepan; bring to a boil. Reduce heat, cover and simmer about 20 minutes, or ...

Register to view this article

Why Register for FREE?

Registering for Premium Content on Restaurant Hospitality will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick. 

Already registered? here.