No edit summary |
m (Bot: Fixing redirects) |
||
Line 3: | Line 3: | ||
* 1 [[Onion]], chopped |
* 1 [[Onion]], chopped |
||
* 2 ribs [[celery]], chopped |
* 2 ribs [[celery]], chopped |
||
− | * 1/2 teaspoon [[ground ginger]] |
+ | * 1/2 teaspoon [[ginger|ground ginger]] |
* 1/4 teaspoon [[turmeric]] |
* 1/4 teaspoon [[turmeric]] |
||
* 1/8 teaspoon ground [[cinnamon]] |
* 1/8 teaspoon ground [[cinnamon]] |
||
*1 3/4 teaspoons [[salt]] |
*1 3/4 teaspoons [[salt]] |
||
− | * 1/4 teaspoon fresh-ground [[black pepper]] |
+ | * 1/4 teaspoon fresh-ground [[pepper|black pepper]] |
* 1 cup [[Lentils]] |
* 1 cup [[Lentils]] |
||
* 6 1/2 cups [[water]] |
* 6 1/2 cups [[water]] |
||
− | * 1 3/4 cups canned crushed [[ |
+ | * 1 3/4 cups canned crushed [[tomato]]es in thick puree (one 15-ounce can) |
* 1 2/3 cups drained and rinsed canned [[Chickpeas]] (one 15-ounce can) |
* 1 2/3 cups drained and rinsed canned [[Chickpeas]] (one 15-ounce can) |
||
* 1/3 cup chopped [[cilantro]] or parsley |
* 1/3 cup chopped [[cilantro]] or parsley |
||
Line 16: | Line 16: | ||
==Directions== |
==Directions== |
||
# In a large pot, melt the [[butter]] over moderately low heat. Add the [[Onion]] and [[celery]] and cook, stirring occasionally, until the vegetables start to soften, about 10 minutes. Stir in the [[ginger]], [[turmeric]], [[cinnamon]], [[salt]], [[pepper]], and [[Lentils]]. |
# In a large pot, melt the [[butter]] over moderately low heat. Add the [[Onion]] and [[celery]] and cook, stirring occasionally, until the vegetables start to soften, about 10 minutes. Stir in the [[ginger]], [[turmeric]], [[cinnamon]], [[salt]], [[pepper]], and [[Lentils]]. |
||
− | # Add the [[water]] and [[ |
+ | # Add the [[water]] and [[tomato]]es to the pot. Bring to a boil. Reduce the heat and simmer, partially covered, stirring occasionally, until the [[Lentils]] are tender, 25 to 30 minutes. Add the [[Chickpeas]] and simmer 5 minutes longer. Stir in the [[cilantro]] or [[parsley]]. |
;Variations: |
;Variations: |
||
*Add one-and-a-half cups of diced leftover cooked [[Lamb]] with the [[Chickpeas]]. |
*Add one-and-a-half cups of diced leftover cooked [[Lamb]] with the [[Chickpeas]]. |
||
− | *Add two cups of shredded [[cabbage]] and an additional half cup of [[water]] along with the [[ |
+ | *Add two cups of shredded [[cabbage]] and an additional half cup of [[water]] along with the [[tomato]]es. |
*Use [[saffron]] instead of the [[turmeric]]. |
*Use [[saffron]] instead of the [[turmeric]]. |
||
[[Category:Tunisian Recipes]] |
[[Category:Tunisian Recipes]] |
Revision as of 22:23, 14 May 2010
Ingredients
- 2 tablespoons butter
- 1 Onion, chopped
- 2 ribs celery, chopped
- 1/2 teaspoon ground ginger
- 1/4 teaspoon turmeric
- 1/8 teaspoon ground cinnamon
- 1 3/4 teaspoons salt
- 1/4 teaspoon fresh-ground black pepper
- 1 cup Lentils
- 6 1/2 cups water
- 1 3/4 cups canned crushed tomatoes in thick puree (one 15-ounce can)
- 1 2/3 cups drained and rinsed canned Chickpeas (one 15-ounce can)
- 1/3 cup chopped cilantro or parsley
Directions
- In a large pot, melt the butter over moderately low heat. Add the Onion and celery and cook, stirring occasionally, until the vegetables start to soften, about 10 minutes. Stir in the ginger, turmeric, cinnamon, salt, pepper, and Lentils.
- Add the water and tomatoes to the pot. Bring to a boil. Reduce the heat and simmer, partially covered, stirring occasionally, until the Lentils are tender, 25 to 30 minutes. Add the Chickpeas and simmer 5 minutes longer. Stir in the cilantro or parsley.
- Variations