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 ...
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