Middle Eastern cuisine

Ingredients (serves 8) * 2 tablespoons olive oil * 8 large Frenched lamb shanks * 2 leeks, trimmed, halved, washed, sliced * 4 garlic cloves, peeled, thinly sliced * 1 lemon, rind finely grated * 2 x 400g cans Italian diced tomatoes * 3 cups water * 2 teaspoons Vegeta Gourmet Stock Powder * 1 tablespoon caster sugar * 1/4 cup oregano leaves, chopped * 1 cup dried green or brown lentils, washed Method 1. Preheat oven to 200°C. Heat oil in a large non-stick saucepan over high heat. Cook lamb shanks, in batches, for 3 to 4 minutes or until well browned on ... Read Full Story

Today’s post is perfect for the person that’s afraid to try anything that seems exotic because they think it’s going to be hard to prepare. Cous Cous has to be one of the easiest things on the planet to make. Can you boil stock and pour it into a bowl of Cous Cous? Then this dish is for you. This was a hard demo to edit down to a reasonable length, so I did go pretty fast with some of the steps and I thought I better give some additional info to help you follow along. So, I’ve put a few steps along with ... Read Full Story

Red Lentils are a staple in our household as they’re nutritionally dense foods, a good source of iron and contain both soluble and insoluble fiber. We eat this Red Lentil Dahl a few times a day because it’s easily digestible and a great source of protein and other nutrients. We have a special note on this recipe to “make a double batch” just as a reminder. Red Lentil Dahl 2 cups Red Lentils 5 cups Purified Water 3/4 tsp Turmeric 3” piece of Kombu Bring to a boil, then simmer for 20 minutes. Remove the Kombu and cut finely. Return it to the puree. ... Read Full Story

I've been waiting till the temperatures cooled a bit, before using the lentils (Lentejas) in our Despana Basket . The advantage of jarred lentils, over dried, is that you don't have to rehydrate them. That's why I call it a Quick Lentil Soup; it's relatively faster and easier. It's taken us a while to go through all the fabulous meats in our basket, but we're finally down to the last one, Slachichon, a dry cured sausage. It's delicious eaten as is, similar to salami, just thinly slice it, and have a glass of wine, maybe some cheese, ahh...I decided to throw some into the ... Read Full Story

This ends up being 2 meals. Half the pork tenderloin is used for the pork tacos and half is used for the lentils. The lentils form almost like a chili, it is a very hearty bean soup. Also note, I used the tenderloin, not a loin roast. I think that is much better for this dish. If you want more information on costs and meals go to the most neglected blog in the world, family meals for less and check it out. Pork lion 2.5 lb 1 Onion chopped 1 bag of red lentils 2 tbs cumin 1 jar of sofrito sauce 6 cups ... Read Full Story

by Monica Red lentils are a staple food of mine - they’re quick cooking, high in protein, and make delicious dals. They also make a great soup, as this recipe for Shorabat Addas proves. My mom introduced me to this Middle Eastern soup last Tuesday. It’s so simple and refreshing, I’m sure I’ll be making it again in London. Shorabat Addas (Red Lentil Soup) 2 cups red lentils 8 cups water or vegetable stock 1 tsp ground tsp 1 tsp turmeric 1 tsp paprika 1 large onion, finely diced 3 cloves garlic, minced 2 Tbsp olive oil cayenne, salt and pepper to taste 1 ... Read Full Story

Lentils are the perfect food. They do not need refrigeration. They are light in weight, and blend well with many other foods. Lentils are very nutritious, and can be cooked fairly quickly just by boiling water. All of these facts answer the question of why lentils have been a popular food since ancient times. Lentil soup can be cooked in a traditional soup pot or a slow cooker. And the lentil soup recipes that I have included in this lens can be served for lunch or dinner, as a light meal on their own or as an appetizer before a larger meal. Read Full Story