Yield: 1 Servings
|½ pounds||Dried lentils|
|½ cup||Veg. stock (Note: recipe called for 3 bouillon cubes + 1/2 c. water, but I am going with 1/2 c. stock + cooking the lentils in stock, too. You may, therefore, do it their way or you may want to prepare yourself to salt at the table.)|
|⅓ cup||Apple cider|
|¼ cup||Apple cider vinegar|
|1½ tablespoon||Sugar type stuff|
|⅛ teaspoon||Ground cloves|
|2 \N||Bay leaves|
|1 tablespoon||Chopped scallions|
|1 dash||(or more) cayenne|
|\N \N||Chopped fresh ginger, to taste (it's not in the original recipe, but I add it to nearly everything I cook; I probably added 1-2 heaping tablespoons to this recipe)|
(adapted from BEAN BANQUETS)
Cook lentils in 3 c. stock or water. Combine in small saucepan: ½ c.
stock (or water and bouillon)cider, vinegar, sweet stuff, molasses, cloves, bay leaves, scallions, cayenne, ginger Bring to boil; boil 2 min. Combine with lentils and their cooking liquid.
Add salt; cook until hot and bubbling.
I served it with basmati rice, but then, I serve everything with basmati rice!
Posted to JEWISH-FOOD digest V96 #114 From: Mark Cohen or Donna Himelfarb <mark.cohen@...> Date: Mon, 30 Dec 1996 12:11:30 -0500