=========================================================================== BBS: The GWE BBS [ASV/CIN] Date: 07-23-40 (11 19) Number: 394 From: MOUNTAIN MAMA #11 @5211*2 Refer#: NONE To: ALL Recvd: YES Subj: Re: Lentils *CR* Conf: (37) Home Cooki --------------------------------------------------------------------------- -=> Quoting Mech Warrior@6854 to All <=- MW> Being of an Arabic ancestry I have been curious about what recipes MW> have been used for the lowly lentil. I like making up some dishes with MW> lentils but am curious to see if anyone else has a favorite one using MW> lentils. I really like Middle Eastern cooking a lot, and was wondering if you have some more Arabic recipes you could post for us? Pretty please? In the meantime, have a couple of lentil recipes... MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Bombay Rice & Lentils Categories: Casseroles, Vegetarian Servings: 4 1/2 ea Onion,medium-size,chopped 2 tb Salad oil 1 c Rice,brown,uncooked 1 tb Tomato paste 2 1/2 c Water 1/4 ts Cinnamon 1/4 c Lentils,uncooked 1/2 ts Salt,seasoned 1/2 c Raisins 1/2 c Pine Nuts 1. Saute onion in oil in large skillet until soft. 2. Add rice; cook, stirring, several minutes. 3. Combine tomato paste, water, cinnamon and lentils in a bowl; add to rice. 4. Bring mixture to a boil; cover tightly, reduce heat and simmer 30 minutes. 5. Stir in seasoned salt, raisins and pine nuts. 6. Grease an 8-inch-square baking dish; pour in rice mixture. 7. Cover and bake in preheated 350'F. oven 20 to 30 minutes. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Vegetarian Lentil Medley Categories: Main dishes, Vegetarian Servings: 4 2/3 c Whole green lentils 1 Garlic clove, crushed 2/3 c Split peas 2 tb Ghee 2 1/2 c Cold water 1/2 ts Turmeric 2 Leeks, cut in 1/4" slices 1 ts Mustard seeds 2 Zucchini, cut in 1/4" slices 2 ts Garam Masala 2 Carrots, thinly sliced Salt to taste 2 Celery stalks, thinly sliced Fresh celery leaves 1 Onion, coarsely chopped Lemon slices Soak lentils and peas overnight. Drain lentils and peas and put into a saucepan. Add cold water, bring to a boil and boil 10 minutes. Add vegetables and garlic, cover and cook gently 10 minutes. Meanwhile, melt ghee in a saucepan. Add turmeric, mustard seeds and Garam Masala and cook gently 2 minutes or until seeds begin to pop. Stir into lentil mixture and cook 15 minutes or until vegetables and lentils are tender and liquid has been absorbed. Season with salt. Garnish with celery leaves and lemon slices and serve hot. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Basai Badawi (Onions with Lentils, Nuts and Fruit) Categories: Jordanian, Vegetarian Servings: 4 4 Onions; large 2 tb Walnuts; chopped 1/2 c Lentils, red; cooked 1 tb Raisins; or sultanas 3/4 c Yogurt, plain 2 tb Bread crumbs 2 tb Dates; stored & finely 1 bn Parsley, fresh; chopped -chopped -salt and pepper " This is a vegetarian version of a Bedouin dish. If you serve it with rice, try adding saffron or tumeric to the rice before cooking. It adds a distinctive flavor as well as color, creating 'red' rice." Peel the onions and place them in a large pan of boiling water. Reduce the heat and let them simmer for 15-20 minutes, covered, until they are fairly tender. When they are ready, take them out and set aside to cool. Now remove the centre section of each onion, to leave a shell about 3/4 inch thick. In a bowl, mix together the lentils, pepper, salt, yogurt, dates, walnuts, raisins or sultanas and bread crumbs. Fill the onions with this mixture. Keep any that remains and mix it with the chopped discarded onion centres. Place the filled onions in an oven proof dish, spoon any remaining mixture around them and cook for about 20 minutes. Garnish with parsley ands serve with bulgur or 'red' rice (see note above). SERVES: 4 SOURCE: _The New Internationalist Cookbook_ by Troth Wells MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07