1 cup uncooked lentils
1/2 tsp salt
2 1/4 cup water
1 tbsp olive oil
6 each green onions, sliced
1 small garlic clove, minced
1 1/2 tbsp parsley
1 dash cayenne
1 dash turmeric
1/4 cup water, as needed
Directions
Combine water, lentils, salt in a pot. Cook till lentils are soft.
Drain, reserve stock.
Heat oil in skillet & saute onions & garlic till onions are
translucent. Add parsley & spices & cook another minute. Set aside.
Combine lentils, cooking water & onion mixture in a food processor,
adding more water a tb at a time as needed till the mixture reaches a
spreadable consistency.
Refrigerate a few hours before serving. Spread on whole grain
crackers or use as a vegetable dip.
"Vegetarian Times" March, 1992
Servings: 1 servings
Adas Careh (Lentil Butter) Recipe brought to you by Recipe Ideas
Categories: Bean; Vegetable
The History of Recipes
Transcribed cooking instructions as a concept can be found way back into distant history, at least as far into history as the Egypt of the Pharoahs, and possibly even further. Interesting though that is, sadly, these ancient recipes were just primitive pictorial, hieroglyphic or cunieform recipes for preparing food.
Fascinatingly, the oldest recipe discovered, according to historians is a series of stone tablets in ancient Sumerian which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel `blissful`. Progressing into The time of the roman empire around 25BC a roman called Apicius assembled a number of documents detailing recipes cooked by his fellow Romans. In his scrolls, he describes how the meals were separated into appetizers, entrees and dessert, something that is very familiar to us today. Additionally, he informs us how the Romans were skilled in the use of many different herbs, including a few that will be familiar to modern chefs such as bay, rue and dill. Over the following few centuries, the upper-class families of the West competed to offer the most extravagent banquests, and consequentially cooks and their recipes were greatly in demand. However, it was during the 1800s that haute cuisine and recipe publications rose to prominence. Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, devoted much of their lives to collating, verifying, and publishing the recipes that were being prepared for the better households. The arrival of TV brings us TV cookery programs and the demand for the spin-off recipe books. Which pretty much brings us up to date and the invention of the internet, permitting everybody to access massive numbers of recipes like those on this web site. |
We hope you enjoy this Adas Careh (Lentil Butter) recipe.
