Prep 10 mins
Cook 45 mins
From "One Thousand And One Delights" by Nahda Salah. Posted for Zaar World Tour II.
- 1 1⁄2 lbs black lentils, about 3 cups (a good substitution is French green lentils)
- 1 quart water
- 2 peeled chopped potatoes
- 2 tablespoons flour
- 6 crushed garlic cloves
- 1⁄4 cup chopped coriander
- 1⁄4 cup lemon juice
- 1 dash salt
- 1 dash pepper
- Boil lentils in water for 15 minutes. Add the potatoes and continue cooking till lentils are tender, approximately 15 more minutes stirring occasionally.
- Fry garlic, coriander with tablespoon olive oil until slightly tender. Add to lentils.
- Mix flour with 2TB water & add to lentils.
- Cook 15 minutes more on medium-low heat, stirring occasionally to prevent sticking/burning. Before serving add lemon juice.
- Serve hot or cold with pita bread as an appetizer.
I love lentils and the fact that they are a healthy food choice is such a bonus! I used green lentils. At the beginning of step two, I added a generous pinch of cumin and, at the end of step two, I added several handfuls of chopped baby spinach leaves. In step three, I added one tablespoon of water and one tablespoon of white wine. Couldn't resist. Loved the blend of flavours. We enjoyed this warm and chilled, and since it is such a fabulously healthy choice - and very filling - I'll certainly be making it again, and probably tampering with it each time. Sorry, Elmotoo, I'm just not good at sticking to recipes: mine or anyone else's. Made for the October Vegan Swap.
The only difference I made to this was to add an extra potato and a dollop of butter right at the end... Delicious! I love lentils, and this is a nice warming and simple recipe. I served it with fried eggplant and yoghurt sauce..... Thanks for the recipe.
OK, first off let me say how I altered the recipe just so that I can be fair -- I made this as a soup instead of as written. What I did is use only 1 lb. of lentils, 5 quarts of water, and the rest of the recipe as is. Ooops -- I also didn't have fresh coriander, so instead used about 3 Tbsp. of ground powdered coriander in the onion/garlic saute. I upped the amount of salt and pepper because after the dilution with so much extra water it really needed it. So, that being said, Bethie do you think I still made your recipe? I think I *mostly* did. ;-) So, to the review part -- WE LOVED THIS!! It was a soothing, warm and wonderful bit of goodness on a gray, blustery cold day. I am going to make my notes of what I changed on the recipe, so that I can make it again in the future as an option for soup. I will also try it again as written, since I already know the flavor combination is one that I like -- and then I will make sure to have fresh coriander (cilantro) on hand. Thanks for the wonderful dinner, Elmotoo! Made for NAME Tag