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
The History of Recipes
Food historians have tracked the existence of recipes back into the far past, at least as far as ancient Egypt, and maybe further still. Interesting though that is, generally, these early cookbooks were just very basic hieroglyphic or cunieform instructions for meal preparation.
Interestingly, the oldest recipe discovered, according to historians are a few tablets in ancient Sumerian which recount 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 `blissful`. Closer to modern times, we find a couple of interesting recipe books from the 1300s - one book published under the title `Forme of Cury`, and another, similary called `Curye on Inglish`. Surprisingly, they are unconnected to the indian curry that is served today, but instead recipes for the types of food on the menus of the upper classes of those days. During the succeeding few centuries, the powerful and rich competed with each other to lay on the best banquets, and consequentially cooks and their recipes were much in demand. Nevertheless, it was during the 19th century that cookery and cookery books reached a high level of popularity. Mrs Beeton in the UK, and Fannie Merritt Farmer in the US, devoted their lives to assembling, verifying, and recording recipes common in their social group. Like it or not, the introduction of TV gave us cooking programs and the spin-off recipe books. Which pretty much brings us up to date and the invention of the internet, allowing everyone to access thousands of recipes just like those on our web site. |
We hope you enjoy this Lentil & Spinach Soup Adas Bi Sabaanikh (V recipe.
