LEBANESE MJDERAH
Servings: 6
Ingredients:
8 c Water
1 c Rinsed lentils
1 c Uncooked rice not instant
1 md Onion cut into julienne
-strips
1/4 c Olive oil
Salt and pepper to taste
Green onions to garnish
1/2 c Plain yogurt per person
Cucumbers peeled seeded
-and diced Minced garlic
-and dried mint
Pita bread
Add the water to the lentils and boil for 10 minutes. (…)
LENTIL, GARBANZO BEAN AND TOMATO SALAD
Servings: 4
Ingredients:
2 1/2 c Water
1 c Lentils
2 lg Carrots; peeled, diced
1 Bay leaf
1 cn Garbanzo beans (15-16 oz)
– rinsed, drained
1/2 Basket cherry tomatoes
– halved
1 c Chopped fresh parsley
5 Green onions; chopped
4 1/2 tb Olive oil
2 tb Fresh lemon juice; plus… (…)
LENTIL AND SWEET PEPPER SALAD
Servings: 4
Ingredients:
1 Red bell peppers
1 Yellow bell pepper
1 Orange bell pepper
1 1/4 c Green lentils; washed
3 c Water
1 sm Onion; peeled
1 Garlic clove; peeled
1 sm Red chili pepper
– seeded and finely chopped
1 sm Red onion; thinly sliced
1/2 c Dried apricots
– thinly sliced
Salt
Freshly ground black pepper
———————————-DRESSING———————————-1/4 c Extra-virgin olive oil1 Lemon; juiced2 Garlic cloves; crushed1 tb Chopped fresh coriander1 tb Chopped fresh parsley2 ts Ground cuminSaltFreshly ground black pepper
Heat the broiler. (…)
MEDITERRANEAN KITCHEN LENTIL SOUP
Servings: 6
Ingredients:
5 c Lentils
3 qt Water
1 1/2 lg Onions, coarsely chopped
1/2 c Vegetable oil, divided
1/2 c Olive oil
1 Green bell pepper, seeded,
-membranes removed, coarsely
-chopped
1 ts Salt or to taste
1/4 ts Coarsely ground black pepper
1 ts Ground allspice
1 ts Cumin
3/4 ts Ground cinnamon
6 Cloves garlic, peeled and
-coarsely chopped
1 c Chopped fresh cilantro
1/2 c Lemon juice
1. (…)
CURRY-LACED TOMATO-LENTIL BROTH
Servings: 8
Ingredients:
1 c Red lentils
4 c Water
1/4 ts Turmeric
2 c Canned crushed tomatoes
1 1/2 ts Cumin
2 ts Ground coriander
1/2 ts Cayenne pepper
1 ts Minced onion
1 ts Minced garlic
Salt to taste
1 tb Lemon juice
1 tb Vegetable oil
1 ts Black mustard seeds
2 tb Chopped fresh coriander
From ‘Classic Indian Vegetarian and Grain Cooking,’ by Julie Sahni(William Morrow). (…)
GENTLE LENTIL SOUP
Servings: 16
Ingredients:
2 1/2 c Lentils, rinsed and drained
7 c Water or stock
2 md Onions, chopped
3 Cloves garlic, minced
Juice of one lemon
Salt and pepper to taste
2 Stalks celery, chopped
2 tb Olive oil
1 Or 2 bunches spinach, chard,
-or collards, washed and
-chopped
From ‘Meals Without Squeals’ by Christine Berman and Jacki Fromer. (…)
SPICY LENTILS WITH PEPPERS AND TOMATOES
Servings: 6
Ingredients:
——————————-JUDI M. PHELPS——————————-
3/4 lb Brown or green lentils;
-washed and picked over
-(approximately 2 cups)
6 c ;water
1 Bay leaf
Salt
1 T Olive oil
1 lg Onion; chopped
2 cl Garlic; minced or put
-through a garlic press
1 Green pepper; seeded and
-chopped
2 Hot chili peppers; seeded
-and finely chopped
1 1/2 lb Fresh tomatoes; seeded and
-finely chopped OR
1 1/2 lb Canned tomatoes; drain juice
Freshly ground pepper
3 T To 4 T cilantro; chopped
Juice of 1/2 lemon;
-optional
Combine the lentils, water, and bay leaf in a large heavy-bottomedsaucepan and bring to a boil. (…)
CAULIFLOWER AND RED LENTIL CURRY
Servings: 4
Ingredients:
1/2 c Red lentils, rinsed
1 sm Onion, chopped
2 ts Madras curry powder,
1/2 ts Salt
1/4 ts Turmeric
4 Plum tomatoes, chopped
4 c Cauliflower florets
1 Jalapeno pepper, halved,
– seeded, thinly sliced
1 tb Vegetable oil
1 tb Cumin seeds
3 Cloves garlic, minced
2 ts Minced fresh ginger
1/4 ts Cayenne pepper
2 tb Fresh lemon juice
1 tb Chopped fresh cilantro
1 ts Sugar
In a large saucepan over low heat, combine lentils, onions, currypowder, salt, turmeric, and 2 cups water; bring to a simmer. (…)
LENTILS CURRIED WITH RHUBARB AND POTATOES
Servings: 4
Ingredients:
1 c Dry ’orange’ lentils
1 Very large sweet potato,
Peeled and sliced
1 T Oil
1 c Rhubarb, diced
2 T Liquid sweetener
1 T Curry powder
1 t Ginger root, grated
1 t Hot red chili powder
x Salt and pepper to taste
1/4 c Shredded coconut
Cover lentils with water in a deep pot. (…)
LENTIL AND FIVE VEGETABLE STEW
Servings: 4
Ingredients:
1 lg Leek stalk, finely chopped
1 lg Carrot, shredded
2 c Water
1 1/2 c Canned crushed tomatoes
1 c Yellow corn kernels
1/2 c Broccoli
Florets, lightly steamed
1 c Pre-cooked lentils
1 T Dried red pepper flakes
Salt and pepper to taste
In a stew pot, boil well-cleaned chopped leek and shredded carrot in wateruntil tender. (…)