RFCJ RECIPE ARCHIVE
Posted by : Lita Lotzkar Essau's Pottage - pareve, meat
"My only caution about "The Good Book Cookbook" is that, while the text was fascinating in its detail and the dishes were tempting, many of the recipe instructions in the original edition were not sufficiently precise. So carefully read a few of the recipes before buying the new edition." ------------------------------------------------------------------------------------ by: Zilah Bahar Serves 6 1 onion chopped 1 Tbs. olive oil 1/2 tsp. ground cumin 1/2 tsp. ground coriander 2 cloves garlic, minced 1 cup red lentils 3 cups beef or vegetable stock 1/2 lb. spinach 1 tsp. salt or to taste In a large stewing pot, sauté chopped onion in olive oil with cumin and coriander. Add garlic at the last moment and brown. Add lentils and stock. Stir well and bring to a boil. Reduce heat. Simmer 45 minutes until lentils are tender; cook 10 minutes longer if necessary. Add spinach 15 minutes before serving and salt to taste.
