1 1/2 cup dried lentils
8 cup water
1 large onion, chopped
3 garlic cloves, crushed
6 oz tomato paste
2 bunch spinach, cleaned & chopped
1/2 cup fresh parsley
1/4 tsp freshly ground pepper
1/8 tsp crushed red hot pepper flake
1/4 cup fresh lemon juice
Directions
This is a Middle Eastern soup, typical of the simple foods served in
the desert regions. Serve with pita bread and a grain or vegetable
dish for a simple meal. This soup is also food served cold, stuffed
into a pita bread. Place the lentils and water in a large pot. Bring
to a boil, cover, and cook for 30 minutes over medium low heat. Add
the onion , tomato paste and garlic and cook an additional 30
minutes. Add the spinach, parsley, and peppers. Mix well and cook for
another 10 minutes. Add the lemon juice just before serving. Mix in
well and serve at once. I added a bit of fresh ground nutmeg & salt
to taste. Note: I have found that balsamic vinegar in place of lemon
juice is wonderful with lentils and imparts a slightly sweet taste...
Nutrition (per serving): 251 calories Total Fat 1 g (4% of calories)
Source: The New McDougall Cookbook, Page(s): 161, Date Published: 1993
:
D/L from Prodigy 12-14-94. Recipe collection of Sue Smith. 1.80á
Servings: 6 servings
Lentil & Spinach Soup Adas Bi Sabaanikh (V Recipe brought to you by Recipe Ideas
Categories: Bean; Soup; Spinach; Vegetable
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Written cooking instructions as a concept can be traced back into ancient history, certainly as far back as the ancient Egyptians, and possibly even further than that. Having said that, these, old recipes were just simple hieroglyphic recipes for food preparation.
Fascinatingly, the oldest recipe found, according to Professor Solomon Katz, is a collection of clay tablets in the Sumerian language which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel exhilarated and blissful. As we move into The time of the roman empire 25BC a man called Apicius created a number of documents detailing recipes enjoyed by the Romans. In his works, Apicius tells us how the meals were separated into hors d`oeuvre, main course and desserts, something we still use today. He also tells us how the Roman cooks made use of many spices, including a few that will be familiar to modern cooks such as basil, fennel and parsley. In the 15th century, knights returning from the crusades brought us a variety of foods and herbs from the East, such as coriander, parsley, basil and rosemary. The introduction of these new foods and spices prompted a torrent in books on cooking, most of which are now in private libraries. The introduction of television brings us TV cooks and the demand for the accompanying recipe books. And that neatly brings us to the present day and the invention of computers and the internet, permitting everyone to search through massive numbers of recipes like the ones you can find on this recipe site. |
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