Tag archive for "Lentil"

Marinated Lentil Salad with  Cubed Apple and Sliced Fennel

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Marinated Lentil Salad with Cubed Apple and Sliced Fennel

1 Comment 30 April 2013

lentil salad, The Jewish Hostess

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“Hi Marlene,
Check out my blog beautyandsomebeef.com!
 Here is my take on La Petite Maison’s famous Lentil salad. It is delicious!!
 Thank you so much! “
Julia

Marinated Lentil Salad with Apple and Fennel

Serving Size: 4 people

Marinated Lentil Salad with Apple and Fennel

Ingredients

  • 3 cloves of garlic, cut into quarters.
  • 2 tablespoons Olive oil
  • 2 cups dry lentils or 1 can of prepared lentils
  • 1 red apple
  • 1 fennel bulb
  • 4 cups water
  • Lemon
  • salt & pepper to taste
  • parsley for garnish

Instructions

  1. Bring water to a boil in a small saucepan.
  2. Add the washed lentils and a little salt, bring the heat down so the water is simmering. Cover the pot. Cook lentils till tender - about 30-40 minutes.
  3. When ready take the saucepan off the heat and leave with the lid on for about 5-10 minutes in order for the lentils to absorb the water.
  4. While waiting for the lentils to cook, chop the red apple and slice the fennel very fine.
  5. Squeeze some lemon juice on top to keep the apple looking fresh.
  6. Heat a large saucepan with a half of the olive oil and add the garlic, saute for about 3 minutes until golden. Add the lentils and mix.
  7. When the lentils have cooled, add the apple and fennel, the remaining olive oil and a pinch of salt and pepper and mix. Garnish with chopped parsley.
http://www.thejewishhostess.com/marinated-lentil-salad-with-cubed-apple-and-sliced-fennel/

 
 
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Chick Peas, Squash and Lentils Slow Cooked for Shabbat

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Chick Peas, Squash and Lentils Slow Cooked for Shabbat

No Comments 14 October 2010

Magic Mill 6 Quart

Revised from Eating Well .

This easy, hot vegetarian dish smelled and tasted so good that it’s going to be a repeat  this week.

Put  all the ingredients in the slow cooker on high at 11 am on Friday morning and it will be perfect for Shabbat!

Buy your slow cooker at Kitchen Caboodles 492 Avenue P  (718) 998-91111 and get your free garlic saver from Gourmac.

Kitchen Kaboodles has  a kosher mikva on premises. They dip and ship all pots, appliances, dishes, etc.

INGREDIENTS

  • 3/4 cup dried chickpeas
  • 2 1/2 lbs butternut squash, peeled, seeded and cut into 1-inch cubes
  • 2 large carrots, peeled and cut into 1/2-inch pieces
  • 1 large onion, chopped
  • 1 cup red lentils
  • 4 cups vegetable broth
  • 2 tablespoons tomato paste
  • 1 tablespoon minced peeled fresh ginger
  • 1 tablespoon curry (optional)
  • 1 1/2 teaspoons ground cumin
  • 1 teaspoon salt
  • 1/4 teaspoon saffron,
  • 1/4 teaspoon freshly ground pepper
  • 1/4 cup lime juice

PREPARATION

Soak chickpeas in enough cold water to cover them by 2 inches for 6 hours or overnight. (Alternatively, use the quick-soak method: Place beans in a large pot with enough water to cover by 2 inches. Bring to a boil over high heat. Remove from heat and let stand for 1 hour.) Drain when ready to use.

Combine the soaked chickpeas, squash, carrots, onion, lentils, broth, tomato paste, ginger, cumin, salt, saffron and pepper in a 6-quart slow cooker.

Put on the lid and cook on low until the chickpeas are tender and the lentils have begun to break down, 5 to 6 1/2 hours.

Stir in lime juice.

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