| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Niger |
Toohot01 |
4 |
servings |
INGREDIENTS
| 1 1/2 |
c |
Dry brown lentils |
| 1 |
|
Yellow onion; peeled, halved, |
|
|
; and stuck with |
| 2 |
|
Whole cloves |
| 1 |
|
Bay leaf |
| 1 |
ts |
Salt |
| 1/2 |
ts |
Freshly-ground black pepper |
| 1 |
sm |
Fennel bulb; minced |
| 6 |
|
Radishes; minced |
| 1 |
|
Green pepper; minced |
| 1 |
|
Carrot; peeled and minced |
| 1 |
lg |
Red onion; minced |
| 2 |
|
Garlic cloves; minced or pureed |
| 3 |
tb |
Sherry vinegar |
| 1 |
ts |
Dijon mustard |
| 1/2 |
c |
Extra-virgin olive oil |
| 1 |
bn |
Fresh oregano; chopped |
INSTRUCTIONS
Rinse and drain lentils. Place in a medium heavy saucepan and add
onion halves (with cloves), bay leaf, and enough water to cover by an
inch. Bring to the boil, reduce to barely a simmer, cover and cook 20
minutes. Add salt and pepper, and a little more water if none is
visible when you tilt the pan, and cook another 10 to 20 minutes
until lentils are creamy inside but still intact. Drain and remove
onions and bay leaf. Let cool. Mix lentils in a bowl with fennel,
radishes, green pepper, carrot, onion and garlic. Make vinaigrette by
whisking together vinegar and mustard in a small bowl, then gradually
drizzling in olive oil while whisking until an emulsion is formed.
Pour vinaigrette over lentils and vegetables, add oregano, and stir
well. Taste and adjust seasoning if necessary. Serve at room
temperature. This recipe yields 4 servings.
Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue
Milliken From the TV FOOD NETWORK - (Show # TH-6322 broadcast
01-21-1997) Downloaded from their Web-Site - http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey -
jpmd44a@prodigy.com
01-28-1997
Recipe by: Susan Feniger and Mary Sue Milliken
Converted by MM_Buster v2.0l.
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