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
We are able to read the history of written recipes way back into antiquity, in fact as far back into recorded history as ancient Egypt, and possibly even further than that. Having said that, in the main part, these early cook books were just very simple pictorial, hieroglyphic or cunieform instructions for preparing meals.
The truth of the matter is, the most ancient recipe discovered, according to experts in ancient history are a few stone tablets in ancient Sumerian which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel blissful and exhilarated. During the time of the Roman Empire a roman called Apicius assembled a collection of scripts describing recipes prepared by his fellow Romans. In his publication, he tells us how the roman meals were separated into hors d`oeuvres, main course and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. This early Roman chef informs us how the ancient chefs used a good variety of aromatic flavors, including a few you will know for example thyme, mint and asafoetida. In the fifteenth century, knights returning from the crusades brought back many foods, spices and herbs from Arab countries, including rosemary and coriander. The introduction of these new culinary ideas caused a torrent in books on cookery, the majority of which are kept safe in private libraries. Over the following few hundred years, the upper-class families of Wesstern Europe competed with each other to serve up the most exotic banquets, and as a consequence, the best cooks and their recipe collections became highly prized. However, it wasn`t until the nineteenth century that fine cooking and cookery books reached a high level of popularity. The Famous Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, devoted their lives to collecting, trying out, and writing down the recipes of their peers. By the arrival of the 20th century, cooking books are in great demand, due to more people being able to read, people having more leisure time and disposable income. Like it or not, the introduction of television brings us TV cookery programs and the accompanying recipe books. Which brings us neatly up to date and the invention of the internet, permitting us all to access thousands of recipes such as those found on sites such as the one you are reading now. |
We hope you enjoy this Adas Careh (Lentil Butter) recipe.
