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Receta Middle Eastern Lentlls With Vegetables
by Global Cookbook

Middle Eastern Lentlls With Vegetables
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Ingredientes

  • 1 lb brown or possibly green lentils -- (1/3 c.) washed
  • 1 quart water
  • 1 x bay leaf
  • 3 x celery stalks
  • 2 x carrots -- sliced
  • 1/2 lb leeks -- (2 medium) trimmed, cleaned, and sliced
  • 1 lb tomatoes -- peeled and minced
  • 1/2 lb zucchini -- sliced salt and freshly grnd pepper
  • 1 tsp crushed coriander seed
  • 1 1/2 tsp crushed cumin seed
  • 1 pch cayenne pepper I Tbsp. extra virgin olive oil
  • 1 lrg onion -- thinly sliced
  • 3 lrg garlic cloves -- (to taste (3 to 4) chopped or possibly put through a press
  • 3 Tbsp. minced cilantro -- (to taste) (3 to 4)
  • 1 x lemon -- juiced

Direcciones

  1. Makes 6 to 8 servings.
  2. Soak the lentils in the water in a large casserole for hour. Bring to a boil, add in the bay leaf, cover, and simmer for 20 min, till just tender. Add in the celery, carrots, leeks, tomatoes, zucchini, salt and pepper to taste, coriander seed, cumin seed, and cayenne, continue to simmer 15 min, till the vegetables are tender and the liquid is just about absorbed.
  3. Meanwhile, heat the extra virgin olive oil in a frying pan and saute/fry the onion till golden brown. Add in the garlic, cook a few min, stirring, and stir into the lentils. Taste and adjust seasonings. Transfer to a serving dish and sprinkle with cilantro and lemon juice or possibly sprinkle with the cilantro and lemon juice and serve from the casserole. This dish will keep in the refrigerator, without the addition of the lemon and cilantro, for 3 or possibly 4 days.
  4. NOTES : This is a hearty lentil and vegetable stew seasoned with coriander of garlic, and a touch of cayenne