| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
Veg-cook, August |
1 |
Servings |
INGREDIENTS
| 1 |
lg |
Onion, sliced thin |
| 2 |
|
Cinnamon sticks |
| 1 |
lb |
Red lentils [dried – I |
|
|
Don't think you can buy |
|
|
Canned lentils] |
| 1/2 |
ts |
Chopped fresh ginger |
| 1 |
pt |
Vegetable stock |
| 1 |
pt |
Hot water |
| 1/2 |
ts |
Chili powder |
| 1/2 |
|
Lemon |
| 1 |
|
Garlic clove, chopped thin |
| 1/2 |
|
Green chili, chopped [or |
|
|
Cayenne pepper] |
| 2 |
|
Bay leaves |
|
x |
Fresh coriander leaves or |
|
|
Parsley to garnish, chopped |
|
|
Small |
|
x |
Salt |
INSTRUCTIONS
[Using vegetable bouillon is easier than cooking the broth yourself.]
Fry onions and garlic until soft, add cinnamon, lentils, chili, and ginger
and cook for a minute. Add stock, hot water, chili powder, and bay leaves.
Boil for 10 minutes. Squeeze the lemons into the pot and then throw in the
lemon rinds. Cook for another 50 minutes. Salt to taste, and then remove
the lemon rinds.
From: narad@nudibranch.asd.sgi.com (Chuck Narad). rfvc Digest V94 Issue
#183 Aug. 30, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com
using MMCONV
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/vegcook1.zip
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