|A Fistful of Lentils|
|by Jennifer F. Abadi|
This is an intimate culinary food album featuring more than 125 Syrian-Jewish recipes, warm family anecdotes, and little-known stories of Syrian-J...
1 - 10 of 30 for red lentil salad
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In large bowl, ... Set aside. Wash lentils. Cook in ... overnight. At least 2 hours before serving, add capers, currants and onions to lentils. Let marinate.
Wash lentils. Cook in ... currants, capers and onions to lentils. Allow to marinate several hours more. Place in bowl or on platter and garnish as you please.
Whisk together and ... 1 pound dried red lentils and cook in ... capers and 1 1/2 cups finely chopped red onion. Let marinate several hours. Serves 8-10.
1. Dice carrots, ... their liquid, dry lentils, chicken broth, ... escarole into soup; cook until escarole wilts. Serve soup with breadsticks, if you like.
About 1 1/2 ... their liquid, dry lentils, chicken broth, ... before serving, stir into soup; cook until it wilts. Makes 5 main dish servings, about 2 cups.
About 1 hour before serving: Rinse lentils with water and ... heat in hot salad oil, cook green ... fold vegetable mixture, red wine vinegar, and ... chilled later. Serves 10.
Wash the crushed ... water from soaked lentils, then in ... cut up for salad. Add the ... leaves. Tabooli is eaten rolled in the various vegetable leaves.
About 1 1/2 ... hot olive or salad oil, cook carrots, ... their liquid, dry lentils, chicken broth, ... 7 grams fat, .65 mg. cholesterol, 785 mg. sodium.
About 1 1/2 ... quart Dutch oven salad oil, cook carrots, ... stewed tomatoes, dry lentils, chicken broth, ... and cook. 5 main dish servings 2 cups each.
Mix vinegar, oil, garlic, onion and pepper. Pour over hot lentils. Refrigerate. When ready to serve, sprinkle with crumbled bacon and olives.
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