Slow Cooker Lentils in Lemon Juice - Lebanese 1 cup dried lentils 4 cups water 4 garlic cloves -- crushed 1/3 cup extra-virgin olive oil juice of 2 lemons salt -- to taste 1/2 cup chopped fresh parsley -- for garnish
Rinse lentils thoroughly, being sure to remove any small stones or dirt. Place the lentils in the slow cooker insert along with the water. Cover and cook on low for about 2 hours, or until the lentils are tender but still hold their shape. (You want them slightly al dente.) Drain the lentils and rinse them in cold water. Just before serving, add the garlic, olive oil, lemon juice, and salt to taste and mix thoroughly. Transfer to a serving bowl and garnish with the parsley. Serve hot or cold. Serves 4 AuthorNote: Here is another of those very simple, very refreshing and delicious dishes using lentils. This is a Lebanese recipe, but it could just as easily come from Greece, Turkey, or anywhere i the Middle East. Serve warm or cold with pita, feta and olives. Cuisine: "Lebanese" Source: "The Gourmet Vegetarian Slow Cooker: Simple and Sophisticated Meals from Around the World by Lynn Alley, 2010" S(Formatted by Chupa Babi): "May 2010" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 329 Calories; 19g Fat (49.4% calories from fat); 14g Protein; 29g Carbohydrate; 15g Dietary Fiber; 0mg Cholesterol; 17mg Sodium. Exchanges: 2 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 3 1/2 Fat. 5 @@ points NOTES : Time: LOW for 2 hours _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
