Lentil tagine la gazelle d'or

Yield: 4 servings

Measure Ingredient
1 pounds Lentils (abt 2 1/2 cups)
\N \N Picked over
4 larges Vine-ripened tomatoes
\N \N Coarsely chopped
1 large Onion(s)
\N \N Finely chopped
¼ cup Olive oil
2 \N Garlic clove(s), chopped
1 teaspoon Paprika
½ teaspoon Ground white pepper
1 teaspoon Salt
3½ cup Water
\N \N Plus more if needed
1 cup Flat-leaf parsley
\N \N Washed, dried, chopped
1 cup Packed cilantro sprigs
\N \N Washed, dried, chopped

In a 3-quart saucepan combine lentils, tomatoes, onion, oil, garlic, paprika, salt and pepper, and water, making sure water cover lentils and adding additional water if needed. Simmer lentil mixture, covered, over moderately low heat 45 min, or until lentils are tender. Stir in parsley and cilantro and cook 1 min more.

Gourmet Magazine

January 1996

Submitted By DIANE LAZARUS On 12-27-95

Similar recipes