Lentilsfrom the book "The Classical Cookbook"
Prepared by Gwenhwyfar Dinas Emrys and Cristiana inghen Mec-Bead
Served at Pennsic
16 oz (450 g) Green lentils
Soak the lentils in cold water overnight. Next day rinse them well in fresh cold water and place them in a saucepan with enough water barely to cover. Bring to the boil, skim if necessary and simmer gently. Chop the leeks and fresh coriander and add to the lentils. Combine the mint, rue, 1 level teaspoon ground black pepper, the ground coriander and asafetida and add along with the liquids. Cook out until the lentils are tender. You can thicken the mixture with corn flour if you wish. Transfer to a serving dish and sprinkle with olive oil and pepper.
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