Swiss Chard With Lentils And Khlea

Divine jealousy is thus a zeal to protect a love relationship or to avenge it when it is broken. Jealousy in God is that passionate energy by which He is provoked and stirred and moved to take action against whatever or whoever stands in the way of His enjoyment of what He loves and desires. The intensity if God’s anger at threats to this relationship is directly proportionate to the depths of His love… Jealousy in God is not a “green-eyed monster” but a “red-faced lover” who will brook no rivals in His relationship with His people.

Sam Storms

CATEGORY	CUISINE	TAG	YIELD
Meats	Swiss	Latimes3	6	Servings

INGREDIENTS

10		Pieces Moroccan Spiced
		Preserved Lamb – Khlea
		see recipe
1 1/2	c	Small brown lentils, such as
		Spanish
		Pardina, Ethiopian or
		Egyptian or masoor
		Dal
3/4	lb	Swiss chard leaves
3	c	Diced red onions
2	t	Crushed garlic
		Salt
1	T	Moroccan Mixed Spices, see
		recipe
1/2	c	Chopped tomatoes
1/4	c	Chopped parsley
1/2	c	Chopped cilantro
		Lemon juice

INSTRUCTIONS

Remove Khlea from refrigerator. Scrape off fat, reserving 2
tablespoons. Rinse Khlea under running water to remove excess salt.
Shred coarsely and soak in fresh water until ready to use. Pick over
and wash lentils. Place in 3 or 4-quart saucepan, cover with water  and
bring slowly to full boil. Drain. Cover lentils with 4 cups water  and
bring back to boil and skim any foam from top. Pare ribs from  Swiss
chard leaves and split leaves lengthwise into thirds. Shred  leaves and
dice ribs and add to lentils. Reduce heat and simmer 20  minutes.
Meanwhile, heat reserved 2 tablespoons fat in large  straight-sided
skillet over medium heat. Add onions and cook until  golden brown,
about 10 minutes. Add garlic, pinch salt and Moroccan  Mixed Spices and
cook 2 minutes longer. Stir in drained Khlea,  tomatoes, 2 tablespoons
parsley and 1/4 cup cilantro. Cover and  continue cooking while lentils
are simmering 20 minutes, adding water  to Khlea by the tablespoon if
necessary to keep moist. Add Khlea  mixture to lentils. Bring to boil,
then cover and reduce heat to  medium-low and cook until lentils are
tender, 10 to 20 minutes,  depending on freshness of lentils. Remove
from heat and set aside,  covered, 15 minutes. Adjust seasoning with
salt, pepper, remaining 2  tablespoons parsley and 1/4 cup cilantro and
lemon juice to taste.  Yields 6 servings.  Each serving: 378 calories;
569 mg sodium; 66 mg cholesterol; 10  grams fat; 38 grams
carbohydrates; 34 grams protein; 3.72 grams fiber  Recipe Source: Los
Angeles Times - 03-28-1999  Formatted for Mastercook by Lynn Thomas -
Lynn_Thomas@prodigy.net  Converted by MM_Buster v2.0l.

A Message from our Provider:

“God is unfeeling? Ha! Alongside him we’re as cold as stones”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 306 Calories From Fat: 65 Total Fat: 7.3g Cholesterol: 39mg Sodium: 845.2mg Potassium: 443.1mg Carbohydrates: 52.8g Fiber: 2.6g Sugar: 1.4g Protein: 8.8g