| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Jewish | 1 | Servings | ||
INGREDIENTS
| 1/2 | lb | Dried lentils |
| 1/2 | c | Veg. stock, Note: recipe |
| called for 3 bouillon | ||
| cubes | ||
| + 1/2 c. water but I am | ||
| going with 1/2 c. stock + | ||
| cooking the lentils in | ||
| stock too. You may | ||
| therefore do it their | ||
| way | ||
| or you may want to | ||
| prepare | ||
| yourself to salt at the | ||
| table. | ||
| 1/3 | c | Apple cider |
| 1/4 | c | Apple cider vinegar |
| 1 1/2 | T | Sugar type stuff |
| 1 | T | Molasses |
| 1/8 | t | Ground cloves |
| 2 | Bay leaves | |
| 1 | T | Chopped scallions |
| 1 | ds | or more cayenne |
| Chopped fresh ginger, to | ||
| taste it's not in the | ||
| original recipe but I | ||
| add | ||
| it to nearly everything I | ||
| cook I probably added | ||
| 1-2 | ||
| heaping tablespoons to | ||
| this | ||
| recipe | ||
| Salt |
INSTRUCTIONS
(adapted from BEAN BANQUETS) Cook lentils in 3 c. stock or water. Combine in small saucepan: 1/2 c. stock (or water and bouillon)cider, vinegar, sweet stuff, molasses, cloves, bay leaves, scallions, cayenne, ginger Bring to boil; boil 2 min. Combine with lentils and their cooking liquid. Add salt; cook until hot and bubbling. I served it with basmati rice, but then, I serve everything with basmati rice! Posted to JEWISH-FOOD digest V96 #114 From: Mark Cohen or Donna Himelfarb <mark.cohen@relex.com> Date: Mon, 30 Dec 1996 12:11:30 -0500
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Nutrition (calculated from recipe ingredients)
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Calories: 2064
Calories From Fat: 433
Total Fat: 47.7g
Cholesterol: 235.2mg
Sodium: 6730.2mg
Potassium: 2864.1mg
Carbohydrates: 329.9g
Fiber: 18.4g
Sugar: 18.6g
Protein: 77.4g