I don’t usually cook chicken during the week but I was in a rush one day last week and had a fresh whole chicken on hand. This came out so good I had to share! The sage and the black lentils lifted the chicken onto a whole different plane. If you’ve never had black lentils, […]
March 23, 2011
Recipe: Brown Rice with Leeks, Carrots and Black Lentils
Black lentils are a wonderful delicacy introduced to me by Yosefa. One day she also gave me some leeks that needed to be eaten, so I made this recipe loosely based on one in Lorna Sass’s cookbook. Recipe: Brown Rice with Leeks, Carrots and Black Lentils Summary: Pressure cooker vegetarian meal-in-one. Ingredients 1 tablespoon oil […]
August 4, 2010
Egyptian Red Lentil Puree
Red Lentil Puree
Makes 4 servings
You can serve this attractive, vegetarian and gluten-free puree on the side, as an appetizer, or with salad and a sandwich for a light summer meal. It takes 10 to 15 minutes to prepare and about 40 minutes to cook.
From Mediterranean Light, by Martha Rose Shulman
July 28, 2010
Egyptian Rice and Lentils
Egyptian Rice and Lentils
From Mediterranean Light by Martha Rose Shulman
Serves 4
Ingredients:
* 6 ounces (1 cup) brown lentils, washed and picked over
* 3/4 teaspoon salt
* 1 tablespoons plus 1-1/2 teaspoon olive oil
* 1 large onion, 1/2 chopped and 1/2 thinly sliced
* 1 tablespoon crushed cumin seed
* 1/2 teaspoon ground cinnamon
* 1/2 cup long-grain (or brown ) rice
* 2 cups water
* freshly ground pepper
* 1/2 cup plain low-fat yogurt for topping
