|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...
Results 111 - 120 of 171 for lentils parsley
In a large ... all ingredients except parsley and vinegar. Bring ... When rice and lentils are tender, stir ... Thin it with extra chicken stock if desired.
Wash and sort lentils. Add to ... onion, garlic and parsley in a little ... Parmesan cheese, sprinkled on top. Mixture should be moist and soupy. 4-6 servings.
Cook lentils in 2 quarts ... with oil and parsley; cook until ... soft. Serve in deep soup bowls and sprinkle with grated Romano cheese if desired. Serves 4.
Rinse and drain lentils and barley. Heat ... hearty - high protein and fiber soup - and very tasty! It freezes well in smaller portions. Serves: 8 to 10.
Cook and stir ... liquid) and remaining ingredients. Heat. Cover and simmer stirring occasionally, until lentils are tender about 40 minutes. 6 servings.
Wash, pick over lentils, then combine ... pikapeppa, basil and parsley. Cook until ... bowls and top with small cubes of cheddar cheese. Makes 10 servings.
Pour water in large saucepan. Wash lentils in colander and ... with a wire whisk. Add lentils; blend well. Serve warm, lukewarm or cool. Makes 4 servings.
It is not necessary to presoak lentils before using them. ... Cover and simmer 50-60 minutes. Stir in lemon juice and chicken. Then if it seems too thick.
Place all the ... cook until the lentils are tender (about ... burritos. Serve over rice or potatoes. Makes 6 to 8 servings (6 cups). 103 calories per cup.
In a large ... Add: Cook until lentils are tender (about ... grated cheese in each soup bowl and top with soup. Do not add any salt if using vegetable liquid.
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