Guest guest Posted September 9, 2007 Report Share Posted September 9, 2007 Lentil Pottage 1 c brown lentils 5 c water 2 ~ 3 Tbs olive oil 2 large onions, chopped 1/4 c bulgar wheat 1 1/2 Tbs Middle Eastern Spice Mix (see below) Place onions and oil in a frying pan and caramelize. This took about an hour but I did them long & slow, deglazing with a little sherry when they started to stick a little. Place lentils and water in a large saucepan or soup pot and bring to a boil. Cover and cook on medium for 30 minutes or until soft. Add spice mix to lentils. Add lovely browned onions and bulgar to lentils. Cook 20 minutes or until the bulgar is tender but still firm. Thanks for this Renuka. Your timing was perfect: I was in the mood for lentils for lunch this week but was up in the air on how to spice them. This week's lunch bowls will be layers of shredded cabbage, lentils and buttered brown rice topped with greek olives and preserved lemons. YUM! Middle Eastern Spice Mix Renuka Singh 1 tablespoon cumin 1 teaspoon cardamom 1/2 teaspoon allspice 1/2 teaspoon coriander 1/2 teaspoon cloves 1 teaspoon freshly ground pepper 1 teaspoon red pepper flakes, crushed 1/2 teaspoon ginger 1 teaspoon turmeric 1 teaspoon salt 1 tablespoon paprika 1 teaspoon cinnamon Combine well and store in jar. Use to season rice, lentils, etc. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 9, 2007 Report Share Posted September 9, 2007 What are preserved lemons? This sounds good and I like your layering idea. Judy - strayfeather1 Sunday, September 09, 2007 10:40 PM Lentil Pottage Lentil Pottage 1 c brown lentils 5 c water 2 ~ 3 Tbs olive oil 2 large onions, chopped 1/4 c bulgar wheat 1 1/2 Tbs Middle Eastern Spice Mix (see below) Place onions and oil in a frying pan and caramelize. This took about an hour but I did them long & slow, deglazing with a little sherry when they started to stick a little. Place lentils and water in a large saucepan or soup pot and bring to a boil. Cover and cook on medium for 30 minutes or until soft. Add spice mix to lentils. Add lovely browned onions and bulgar to lentils. Cook 20 minutes or until the bulgar is tender but still firm. Thanks for this Renuka. Your timing was perfect: I was in the mood for lentils for lunch this week but was up in the air on how to spice them. This week's lunch bowls will be layers of shredded cabbage, lentils and buttered brown rice topped with greek olives and preserved lemons. YUM! Middle Eastern Spice Mix Renuka Singh 1 tablespoon cumin 1 teaspoon cardamom 1/2 teaspoon allspice 1/2 teaspoon coriander 1/2 teaspoon cloves 1 teaspoon freshly ground pepper 1 teaspoon red pepper flakes, crushed 1/2 teaspoon ginger 1 teaspoon turmeric 1 teaspoon salt 1 tablespoon paprika 1 teaspoon cinnamon Combine well and store in jar. Use to season rice, lentils, etc. Quote Link to comment Share on other sites More sharing options...
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