|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 708 for using lentils
Note: If available, ... soup base. Cook lentils in beef stock ... fresh spinach. If using baby spinach, cook ... sprinkling of freshly grated Parmesan cheese.
Dry or canned lentils may be used. ... (chopped) may be substituted for sausages, or for a vegetarian or more economical version, eliminate the meat entirely.
Wash and soak lentils in water to ... less than 601.92mg sodium, 7.17mg iron, 375.08mcg folate, 337.94mg phosphorus, 6205.16IU Vitamin A, 16.05mg Vitamin C.
Wash and pick over lentils. Soak at ... 15 minutes if using fresh spinach. If ... beef broth and return the mixture to the soup. Makes about 12 servings.
Wash lentils and pick over ... an hour before using. Drain. Choose ... the oven. Leave the Parmesan, cumin seed and garlic powder til just before baking.
When lentils are purchased in ... jar rims clean using a damp paper ... tsp. salt to each jar (optional). Process in a pressure canner for 75 minutes.
Combine water, lentils, salt in ... spreadable consistency. Refrigerate several hours before serving. Serve spread on whole grain crackers or as a vegetable dip.
1. Heat the ... Masala, turmeric and lentils and sauté for ... 15 minutes. Add the seasoning and continue to cook until the dhal has a thick consistency.
Boil 1 pound lentils in 5 cups ... oil, 2 tablespoons wine vinegar, 2/3 teaspoons pepper or, 1 teaspoon salt. Pour over and toss well. Chill before serving.
Yield: 6 servings Rinse and pick over lentils, discarding any ... top. Return to oven and bake, uncovered, for 5 more minutes or until cheese is melted.
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