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
Experts have found proof that recipes existed back into history, in fact as far as the early Egyptians, and possibly even further. Interesting though that maybe, these, early recipes were just very simple pictorial, hieroglyphic or cunieform recipes for food preparation.
Later on, in Roman times 25BC a man called Apicius compiled a few scripts showing how to cook the recipes prepared by wealthy roman citizens. In his scrolls, Apicius tells us how the roman meals were split into starters, main meal and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius also describes how the ancient Romans were skilled in the use of a wide range of aromatic flavours, including a few that will be familiar to modern cooks such as basil, fennel and asafoetida. In the fifteenth century, the Crusaders brought back many new foods, spices and herbs from middle-east cuisine, including spices such as coriander, parsley, and rosemary. The introduction of these new herbs and spices led to an eruption in books on cookery, the majority of which are kept safe in academic collections. By the arrival of the 1900s, recipe publications are starting to become popular due to higher levels of literacy, more spare time and disposable income. |
We hope you enjoy this Lentil & Spinach Soup~ Adas Bi Sabaanikh (V recipe.
