| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Meats |
Moroccan |
|
1 |
Servings |
INGREDIENTS
| 2 |
tb |
Each: butter; canola oil or olive oil |
| 1 |
|
Each; finely chopped: medium onion, small green pepper |
| 2 |
md |
Carrots; shredded |
| 1 1/2 |
c |
Peeled; finely chopped eggplant |
| 4 |
|
Cloves garlic; minced |
| 2 1/4 |
ts |
Cumin |
| 1 1/2 |
ts |
Cinnamon |
| 3/4 |
ts |
Each: curry powder; allspice, red pepper flakes |
| 2 |
qt |
Water |
| 2 |
cn |
(14 1/2 ounces each) chicken broth |
| 3/4 |
c |
Dry sherry |
| 1 |
cn |
(14 1/2 ounces) diced tomatoes, drained |
| 1 |
|
Bag (1 pound) dried lentils; any variety |
| 1/2 |
ts |
Salt |
|
|
Plain yogurt; chopped cilantro for garnish |
INSTRUCTIONS
Preparation time: 30 minutes Cooking time: 1 hour Yield: 12 servings >From
Joan Swensen, chef at Swilly's, Pullman, Wash.
1. Melt butter with oil in a large (6- to 8-quart) stockpot over medium
heat. Add onions, green pepper, carrots, eggplant and garlic. Stir well.
Add cumin, cinnamon, curry powder, allspice and pepper flakes. Cook,
stirring, until vegetables have softened, about 10 minutes.
2. Add water, chicken broth, sherry, tomatoes and lentils; heat to boil.
Reduce heat to low and simmer, uncovered, 1 hour, or until the lentils
soften. Season with salt. To serve, garnish each bowl with dollop of yogurt
and a sprinkling of chopped cilantro.
Nutrition information per serving: Calories ...... 230 Fat ............. 6
g Cholesterol .. 11 mg Sodium ..... 480 mg Carbohydrates .. 30 g Protein
....... 12 g
Posted to TNT - Prodigy's Recipe Exchange Newsletter by Roserairie@aol.com
on Nov 10, 1997
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