Yield: 6 servings
|10 \N||Pieces Moroccan Spiced Preserved Lamb - (Khlea); (see recipe)|
|1½ cup||Small brown lentils; such as Spanish|
|\N \N||Pardina; Ethiopian or Egyptian or masoor|
|¾ pounds||Swiss chard leaves|
|3 cups||Diced red onions|
|2 teaspoons||Crushed garlic|
|1 tablespoon||Moroccan Mixed Spices; (see recipe)|
|½ cup||Chopped tomatoes|
|¼ cup||Chopped parsley|
|½ cup||Chopped cilantro|
|\N \N||Lemon juice|
Remove Khlea from refrigerator. Scrape off fat, reserving 2 tablespoons.
Rinse Khlea under running water to remove excess salt. Shred coarsely and soak in fresh water until ready to use. Pick over and wash lentils. Place in 3 or 4-quart saucepan, cover with water and bring slowly to full boil.
Drain. Cover lentils with 4 cups water and bring back to boil and skim any foam from top. Pare ribs from Swiss chard leaves and split leaves lengthwise into thirds. Shred leaves and dice ribs and add to lentils.
Reduce heat and simmer 20 minutes. Meanwhile, heat reserved 2 tablespoons fat in large straight-sided skillet over medium heat. Add onions and cook until golden brown, about 10 minutes. Add garlic, pinch salt and Moroccan Mixed Spices and cook 2 minutes longer. Stir in drained Khlea, tomatoes, 2 tablespoons parsley and ¼ cup cilantro. Cover and continue cooking while lentils are simmering 20 minutes, adding water to Khlea by the tablespoon if necessary to keep moist. Add Khlea mixture to lentils. Bring to boil, then cover and reduce heat to medium-low and cook until lentils are tender, 10 to 20 minutes, depending on freshness of lentils. Remove from heat and set aside, covered, 15 minutes. Adjust seasoning with salt, pepper, remaining 2 tablespoons parsley and ¼ cup cilantro and lemon juice to taste. Yields 6 servings.
Each serving: 378 calories; 569 mg sodium; 66 mg cholesterol; 10 grams fat; 38 grams carbohydrates; 34 grams protein; 3.72 grams fiber Recipe Source: Los Angeles Times - 03-28-1999 Formatted for Mastercook by Lynn Thomas - Lynn_Thomas@...
Converted by MM_Buster v2.0l.