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SHEPARD’S PIE

Servings: 1
Ingredients:

4    To 5 Potatoes
1    Onion, chopped. (…)

‘TRICK’ KIBBEH

Servings: 8
Ingredients:

1 c  Bulgur, fine grade, soaked
-1/2 hour in enough water
-to cover
1/4 c  Flour
3 tb Salt
1/4 t  Cinnamon
1 c  Thinly sliced green onions
1/4 c  Finely chopped mint
1/4 c  Finely chopped parsley
9 c  Chicken stock
1 c  Lentils
Juice of 3 lemons
4    Garlic cloves, crushed
1/2 c  Olive oil
1    Lemon

The ‘trick’ in this Syrian-Lebanese vegetable soup is that there’s nomeat in the kibbeh ‘meatballs.’ The idea that a vegetarian dish is adeception (vegetarian dolmas are known as yalanji, the Turkish wordfor ‘counterfeit’) goes back at least 1,200 years in the Near East. (…)

LENTIL AND BULGUR CAKES

Servings: 4
Ingredients:

1 c  Dried lentils
3 c  Water
Salt
3/4 c  Butter
3/4 c  Bulgur, fine grade
1 md Onion, finely chopped
1/4 c  Finely chopped green or
-sweet red pepper
1/4 c  Finely chopped green onions
-(white part and 2′ of
-green parts)
1/4 c  Finely chopped parsley
1/4 c  Finely chopped fresh mint
Paprika

A vegetarian ‘kibbeh’ with lentils in place of the meat. (…)

RAS ASFOUR (LENTIL SOUP)

Servings: 8
Ingredients:

1 1/2 c  Yellow or orange lentils
-(go through them and pick
-out stones)
1/2 lb Choice ground beef
1/3 c  Chopped fresh parsley
1 t  Salt
1/4 t  Pepper
2 t  Olive oil
1    Onion, sliced
1/2 c  Shaarla, or vermicelli
-broken into pieces
1/3 c  Lemon juice

Suhour (’the meal before sunrise’) is usually good, stick-to-your-ribsfood. (…)

LENTILS AND SPAGHETTI

Servings: 6
Ingredients:

1 c  Lentils, rinsed and drained
3 c  Chicken broth, vegetable
-broth or water
1 lb Kale
4 oz Country ham (or other aged,
-lean ham), minced
3 tb Olive oil
1 md Onion, peeled and chopped
2    Garlic cloves, peeled and
-minced (about 1 t)
1 t  Ground cumin
1/2 t  Crushed red pepper flakes
12 oz Dry spaghetti
1/2 c  Or so sharp, aged cheese
-such as Parmesan or Asiago

Combine lentils with 2 cups of the broth in a small saucepan. (…)

LAMB SHANKS WITH LENTILS

Servings: 6
Ingredients:

6 md Lamb shanks, about 8 oz each
2 T  Vegetable oil
1/2 c  Water
2 t  Minced garlic
2 t  Salt
1/2 t  Dried oregano
Pepper to taste
1 1/2 c  Lentils
3 c  Water
1 sm Onion, stuffed with 3 whole
-cloves
1/2 c  Chopped celery
1    Bay leaf
6    Thin lemon slices

From ‘The Complete Book of Greek Cooking,’ edited by Katherine R.Boulukos (Harper-Collins). (…)

LENTILS WITH COTECHINO SAUSAGE

Servings: 6
Ingredients:

1    Cotechino sausage (~1 lb)
14 oz Lentils
3 c  Chicken or beef broth
1/4 c  Olive oil
1 sm Onion, finely chopped
1    Rib celery, finely chopped
1    Carrot, finely chopped
2    Garlic cloves, finely minced
8    Fresh sagr leaves, chopped
3 T  Tomato juice diluted in a
-little water
Salt
Pepper

From ‘Celebrating Italy,’ by Carol Field (William Morrow). (…)

FAVORITE LENTIL SOUP

Servings: 8
Ingredients:

2 T  Olive oil
2 lg Onion, chopped
3    Carrots, grated
3/4 t  Marjoram
3/4 t  Thyme
1 cn Tomatoes with juice (28 oz)
7 c  Homemade broth
-OR
3 1/2 c  Canned broth
-AND
3 1/2 c  Water
1 1/2 c  Lentils, rinsed and picked
-over
1/2 t  Salt
Pepper to taste
3/4 c  Dry white wine
1/2 c  Chopped parsley
4 oz Cheddar cheese, grated

In a large pot, heat the oil. (…)

GREEN LENTIL SALAD

Servings: 8
Ingredients:

1 lb Imported French green
-lentils or brown lentils
1 md Onion, halved and stuck
-with 2 cloves
1    Garlic clove, peeled
1    Bay leaf
1/4 c  Red wine vinegar
2 T  Extra-virgin olive oil
Salt
Freshly ground black pepper

From ‘Bistro Cooking,’ by Patricia Wells (Workman). (…)

PERSIAN NOODLE SOUP

Servings: 6
Ingredients:

3 lg Onions, peeled and thinly
-sliced
3 T  Oil
2 t  Salt
1/2 t  Freshly ground black pepper
1 t  Turmeric
10 c  Water
1/4 c  Dried red kidney beans,
-washed and soaked in cold
-water for 2 hours and
-drained
1/4 c  Dried navy beans
1/4 c  Dried chickpeas
1/2 c  Lentils
1/2 c  Beef broth, preferably
-homemade
1/2 c  Coarsely chopped fresh
-chives or scallions
1/2 c  Chopped fresh dill
1/2 c  Coarsely chopped fresh
-parsley
6 c  Spinach, washed and chopped
-OR
3 c  Frozen spinach, chopped
1    Fresh beet, peeled and diced
-in 1/2′ pieces
1/2 lb Persian noodles (reshteh)
-OR
1/2 lb Linguine noodles
1 T  All-purpose flour
1 c  Liquid whey (kashk)
-OR
1/4 c  Wine vinegar

Brown the onions in 3 tablespoons oil in a large pot. (…)