1 cup lentils
3 cup water
1/2 cup chopped scallions (green &
1 white parts), or onion
1 (either is good)
1/2 cup green peppers, diced
1/2 cup red peppers, diced
1 tbsp chili powder (adjust to
1 taste, esp. if you use spicy
1 chili powder)
1/2 tsp cumin seeds, crushed (what i
1 use) or 1 tsp ground cumin
4 cloves minced garlic
1 to 2 tbsp red wine vinegar
1 8 oz can tomato sauce
1 tbsp molasses
Directions
Bring the lentils and water to a boil, then cover & simmer for about
25 - 30 minutes until soft but not mushy. While the lentils cook,
saute the scallions, pepppers, garlic, chili powder and cumin in 1
TBSP vinegar til the vegetables are limp (about 2 mins). (NB: I do
use a nonstick pan for this step.) Add tomato sauce and molasses,
cook for 1 minute (scrape the stuck pieces off the pan), taste and
add more vinegar if needed (I usually add another TBSP). Add mixture
to lentils and cook until heated through.
Great over rice, or maybe as a burrito or taco filling (recommend
using less than 3c. water then, since this comes out very sauce-y).
Source: originally from the Jane Brody Good Food Gourmet, modified
Posted by aiko@epoch.com (Aiko Pinkoski) to the Fatfree Digest
[Volume 15 Issue 22] Feb. 22, 1995.
Individual recipes copyrighted by originator. FATFREE Recipe
collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith,
SueSmith9@aol.com using MMCONV. Archived through kindness of Karen
Mintzias, km@salata.com.
1.80á
Servings: 4 servings
Lentils Ole Recipe brought to you by Recipe Ideas
Categories: Bean; Vegetable
The History of Recipes
It is quite possible to trace the history of transcribed cooking instructions far back into ancient history, in fact as far into history as the Egyptians, and maybe further still. In practice though, in the main part, these ancient recipes were just basic pictorial, hieroglyphic or cunieform recipes for preparing food.
In fact, the most ancient recipe found, according to experts in ancient history is a collection of stone tablets in Sumerian describing the preparation 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 exhilarated and blissful. Later on, in Roman times around 25BC a man called Apicius compiled a collection of scripts showing how to cook the recipes prepared by the Romans. In his works, he describes how the meals were split into appetizers, main course and dessert, a very modern way of dining. This early Roman chef recounts how the cooks of his times were skilled in the use of many aromatic flavors, including a few that will be familiar to modern cooks such as thyme, mint and parsley. Later on in the 1400s, the Crusaders brought back many new foods and herbs from the East, such as basil and coriander. These new herbs and spices led to a torrent in publications on food, the majority of which are kept safe in private collections. For the next few years, the wealthy families of the West strove to lay on the most exotic meals, and as a result cooks and their recipe collections increased in prestige. Nevertheless, it was during the nineteenth century that fine cookery and cookery books became popular. The Famous Mrs Beeton in the UK, and the equally famous Fannie Farmer in the US, spent years to collating, trying out, and publishing the recipes that were being prepared for the better households. By the advent of the twentieth century, cooking books were starting to become popular mostly as a result of increased literacy, people having more free time and a general increase in wealth. |
We hope you enjoy this Lentils Ole recipe.
