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Lentil recipe

 For Anna---you'll love this!

Middle Eastern Lentil Salad (6 servings)

Pick over and rinse:
	2 c lentils
Gently simmer lentils for 20 minutes in
	4 c water
Do not overcook! Lentils should be just barely tender. Drain and cool. Toss
well with
	2 T fresh lemon juice
Heat a skillet over high heat. Add and stir constantly for 1 minute:
	1 1/2 t ground cumin
	1/2 t ground turmeric
Add cumin and turmeric to the lentils with
	1/8 t Tabasco (original recipe says 1/4 t)
	1/2 t salt
	Freshly ground black pepper to taste
	2 T lemon juice
	1/4 t sugar
Stir carefully to avoid making a mushy mess. Taste and correct seasoning.
Then chop in Cuisinart:
	2 T finely chopped fresh mint
	2 T finely chopped fresh dill (or 1 T dried)
	3 green onions chopped

Gently stir chopped herbs into lentils.
Arrange on large platter, serve buffet style at room temperature.

V. H. Jergens