===========================================================================
 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
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 -=> 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? <g>  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.

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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.

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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

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MMMMM----- Recipe via Meal-Master (tm) v7.07
