| 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 |
tb |
Sugar type stuff |
| 1 |
tb |
Molasses |
| 1/8 |
ts |
Ground cloves |
| 2 |
|
Bay leaves |
| 1 |
tb |
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
A Message from our Provider:
“Ask \”What would Jesus do?\” Apply the answer!”