Middle Eastern cuisine

The lentil ( Lens ensculenta ) is a legume that grows in pods containing one or two lentil seeds. They are believed to have originated in central Asia. Lentils have been eaten by humans since Neolithic times and were one of the first domesticated crops. In the Middle East, lentil seeds have been found dating back more than 8000 years. In the Old Testament, Esau gives up his birthright to Jacob in exchange for a bowl of lentil soup. In Judaism, lentils are considered to be a food for mourners because of their round shape symbolizing the circle of life. The Greek playwright Aristophanes ... Read Full Story

There are many different types of lentils. Here's a description of some of the most popular varieties. Brown Lentils These are the most common type of lentils found in stores. The have a mild flavor and can be used in many different types of recipes. They tend to get mushy if cooked too long. They are good in lentil soup. Black or Beluga Lentils These lentils are small, delicate, and black and are shiny like Beluga caviar when cooked, hence their name. They are more expensive than other lentils. Use them in lentil soup or salads. Puy Lentils or French Green Lentils Considered by ... 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

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

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

Dried lentils can be stored indefinitely but for best flavor they should be used within a year. For best results, store them in an airtight container in a cool, dry, dark place. Cooked lentils will stay good for about a week in the refrigerator if kept in a covered container. Related Content 20 Facts About Lentils The Different Types of Lentils Tomato Lentil Soup Recipe Soaking Lentils - Why You Don't Need to Soak Lentils How Many Calories in Lentils? Read Full Story