2 tbsp olive oil
1 each large onion, chopped
1 tsp dried marjoram, crushed
2 each large carrots,
1 sliced into rounds
2 each large garlic cloves, minced
2 cup (or more) chicken broth
1 salt & pepper to taste
1 cup dried lentils
Directions
Heat oil in heavy medium saucepan over medium heat. Add onion and
saute until soft, about 8 minutes. Add carrots and garlic and stir 2
minutes. Add lentils, then 2 cups of broth. Cover and simmer until
lentils are just tender and broth is absorbed,uncovering at end if
necessary to evaporate liquid, or adding more broth if too dry, 45
minutesto 1 hour. Mix in marjoram. Season to taste with salt & pepper
and serve from Bon Apetit Magazine ... March or April 1990 I think.
Servings: 6 servings
Lentils & Carrots With Marjoram Recipe brought to you by Recipe Ideas
Categories: Bean; Vegetable
The History of Recipes
Experts have tracked the existence of recipes way back into history, in truth as far back as early Egypt, and maybe further still. Interesting though that is, generally, these old recipes were just very simple pictorial recipes for food preparation.
Fascinatingly, the most ancient recipe in existence, according to Professor Solomon Katz, are some clay tablets in Sumerian which recount 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 drinkers feel `wonderful`. As we move into The time of the roman empire 25BC a roman called Apicius compiled a collection of documents which described recipes cooked by the Romans. In his scrolls, he tells us how the meals of wealthy Romans were split into hors d`oeuvre, main meal and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Additionally, he tells us how the Romans used a wide range of herbs, including a few that will be familiar to modern cooks such as thyme, fennel and dill. In the 15th century, knights returning from the crusades brought back many new foods and herbs from Arab countries, including parsley and basil. The introduction of these new culinary ideas prompted an eruption in books on cooking, the majority of which are kept safe in academic collections. Over the next few centuries, the upper-class families of the West tried to offer the most extravagent meals, and as a consequence, the best cooks and their recipe collections were highly sought after. However, it wasn`t until the 19th century that fine cooking and cookery books became popular. Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, dedicated their lives to assembling, verifying, and publishing the recipes that were being prepared for the better households. By the arrival of the twentieth century, cookery publications are starting to become popular mostly as a result of more people being able to read, people having more leisure time and being a little richer. The introduction of television brings us celebrity TV chefs and the demand for the accompanying recipe books. Which pretty much brings us up to date and the invention of computers and the internet, permitting everybody to search through thousands of recipes just like those on the site you are now reading. |
We hope you enjoy this Lentils & Carrots With Marjoram recipe.
