Lentil tagine la gazelle d'or
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Lentils (abt 2 1/2 cups) |
| Picked over | ||
| 4 | larges | Vine-ripened tomatoes |
| Coarsely chopped | ||
| 1 | large | Onion(s) |
| Finely chopped | ||
| ¼ | cup | Olive oil |
| 2 | Garlic clove(s), chopped | |
| 1 | teaspoon | Paprika |
| ½ | teaspoon | Ground white pepper |
| 1 | teaspoon | Salt |
| 3½ | cup | Water |
| Plus more if needed | ||
| 1 | cup | Flat-leaf parsley |
| Washed, dried, chopped | ||
| 1 | cup | Packed cilantro sprigs |
| Washed, dried, chopped | ||
Directions
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