Middle eastern lentils and pasta
06/04/03 02:42 PM
Hello everyone, just wanted to share one of my favorite recipes from the following cookbook: Moosewood Restaurant, New Classics: 2001. I am not exactly sure if everything is IBS safe yet or not, however I do not feel ill after eating it and some things can be altered. However, it does dirty up quite a few pots and pans!
Middle eastern Lentils and pasta:
In small covered saucepan, bring 3/4 CUP LENTILS, 3 CUPS WATER AND 1/2 TSP SALT to a boil then simmer for 40 minutes, stirring occasionally.
Meanwhile, Puree: 4 CUPS COARSLEY CHOPPED TOMATOES (I SOMETIMES USE A CAN TOMATOES) 2 CLOVES MINCED GARLIC 1 FRESH GREEN CHILI (I SOMETIMES SUBSTITUTE/ADD CRUSHED CHILLIES FOR HOTTER SAUCE) 1 TBSP VEGETABLE OIL 1 TBSP RED WINE VINEGAR 1 TSP SALT
Bring to a boil then simmer briskley, uncovered until thick (20-25 minutes) stirring occasionally.
While lentils and hot sauce simmer, cook rice (15 min approx): 1 CUP BASMATI RICE 1 TSP VEGETABLE OIL 1 1/2 CUPS WATER 1/2 TSP SALT
Meanwhile, fry: 4 CUPS THINLY SLICED ONIONS in a skillet in a little OIL until quite brown and drain on paper towel(This is a tasty topping for the meal)
The hot sauce by now should be just about finished, so then cook 1 1/2 CUPS ELBOW MACARONI.
To serve: mound macaroni, rice, lentils, sprinkle with onions and top with some hot sauce..yummy