#lentil with lemon

[tricerabeth]

I want soup. I want to have soup every day this week. I do not want to make the soup. Only eat. Thank you.

[najia-cooks]

فخارة العدس / Fukharat l'adas (Palestinian clay-pot lentils)

The name of this dish comes from "فَخَّار" ("fakhar"), meaning "pottery," and "عَدَس" ("'adas"), meaning "lentils." It is traditionally cooked in a قدرة ("qedra," clay pot) made from clay refined from local soil and shaped in family-owned pottery workshops. This type of pot is also used to make a lamb and rice dish of the same name commonly eaten in Gaza and Hebron. The qedra is filled with the cooking ingredients, sealed with a flour-water paste or with aluminum foil, and placed in a wood-fired oven—or buried in an earth oven—to cook for several hours, or even overnight.

This simple dish cooks red lentils with yellow onion, olive oil, and cumin to produce a smooth, earthy stew; additional olive oil and fresh lemon juice squeezed on after cooking add freshness and a tart lift, and شطة (shatta, red chili paste) is spooned in for heat.

As of 2019, the number of families producing qedra in Gaza had decreased from 40 or 50 to 3 or 4, according to workshop owner Sabri Attallah. The Israeli blockade which began in 2007 closed off foreign markets for Palestinian qedras, while cheaper, metal imports cut in on the local market. When the pots are exported to Israel, the multiple checkpoints and mandatory searches between Gaza and Israel cause many of them to break. The compression of Palestinians into small areas by Israeli government and settlers also spells problems for the qedra industry, as the smoke caused by firing pots reduces air quality for nearby residents. Many consider pottery-making to be both an integral part of Palestinian identity, and to be dying out: thus the targeting of Palestinians' economic self-determination targets cuisine and culture as well.

Today, Israeli weapons threaten Palestinian existence. Palestine Action has called for bail fund donations to aid in their storming, occupying, shutting down, and dismantling of factories and offices owned by Israeli arms manufacturer Elbit Systems.

For the lentils:

1 cup split red lentils, rinsed

1 yellow onion, chopped

3 Tbsp olive oil

1 tsp cumin seeds, toasted and ground

Salt, to taste

About 3 cups water

For the shatta (شطة):

100g (about 1 cup) fresh red chili peppers

2 tsp table salt

2 Tbsp olive oil

To serve:

Olive oil

Juice of 1/2 lemon, or to taste

Sweet peppers, radishes, spring onions, pickles, olives, leafy greens, shatta (red chili pepper paste).

Instructions:

For the shatta:

1. Wash peppers and remove stems. Use a mortar and pestle, food processor, or potato ricer to reduce peppers to a paste.

2. Add salt and stir. Add olive oil and stir. Store extra shatta in a jar in the fridge; cover with a thin layer of olive oil to avoid spoiling.

For the lentils (in the oven):

1. Coat the inside a piece of clay cookware of sufficient size, such as a Palestinian qedra or a Moroccan tanjia or tajine, with olive oil. Add the rest of the ingredients, followed by enough water to cover the lentils by at least an inch (about 3 cups). Make sure that the opening of the pot is completely covered (e.g. with a layer of aluminum foil, and then the pot's lid).

2. Place the clay pot in your oven and then heat it to 500 °F (260 °C).

3. Reduce the heat to 150 °F (65 °C) and cook for 2-3 hours, until lentils are mushy.

For the lentils (on the stovetop):

1. Heat olive oil in the base of your clay cookware, or a large pot. Add onions and cumin and fry briefly.

2. Add water and lentils and cook, stirring occasionally, for 10 minutes on medium.

3. Lower heat to low and cook for another 30 minutes, until consistency is smooth and mushy. Add water as necessary.

To serve:

Transfer lentils to individual serving bowls. Top with lemon juice and olive oil. Serve alongside shatta (which you may choose to spoon into your bowl) and fresh vegetables.

[morethansalad]

Lemon Pesto Lentil Salad (Vegan)

[fattributes]

Red Lentil and Bulgur Wraps with Tahini Slaw

[shoku-and-awe]

Rainbow Plant Life - Red Lentil Curry

[olivesjaw]

[rascheln]

Being my own parent by making veggie loaded casserole and then yelling at myself to eat it despite not feeling hungry.

[albonium]

I'm having girl dinner on my hotel balcony tonight wooo (I didn't want to spend 40€ on a meal and risk it being mediocre again. I'd rather go to the supermarket and have something average that might not be phenomenal BUT that I know didn't cost me a lot)

[moonspower]

my husband brought home 7 whole take out containers worth of food from his work's pot luck and i got so much homemade, authentic indian and chinese food........ and he ran by tj's to get me some wine to enjoy it with and some edibles so we will be gettin litty .

[cookedresolve]

Quinoa salad with hummus and cabbage (aka. did somebody say plant protein)

Ingredients for 4 portions:

1 dl white quinoa

2 dl black quinoa

1 dl green lentils

6 dl water

1 red pointed cabbage (or regular, i doubt it matters)

2 avocados

4 tsp olive oil

2 tsp apple vinegar

1 tsp mustard

1 tsp honey

Hummus with sun-dried tomatoes:

240g boiled chickpeas (can be canned)

1 dl olive oil

3-4 cloves of garlic

3 tablespoons lemon juice

1 tablespoon tahini

3-4 sun-dried tomatoes

1 teaspoon ground cumin

0,5 teaspoons cayenne pepper

0,5 teaspoons ground cilantro

Cold water

Salt & pepper

Preparation:

Boil quinoa as per the instructions on the packet. I boiled my quinoa and lentils in the same pot and it turned out fine.

Chop your pointed cabbage into appropriate bite sizes. In a glass or bowl, mix olive oil, apple vinegar, mustard and honey into an even consistency vignarette. Taste test with salt and pepper, and then mix it well with your cabbage.

Cut avocado into slices.

Hummus:

Blend all ingredients together. I use one of those food chopping things you have to pull like a lawnmower, which... does the job, lol.

Add cold water until your hummus is the desired consistency. I've heard that adding this water in the form of crushed ice actually makes the hummus more creamy, but I haven't tried that out yet. Cold water works just fine.

Taste test with ground cumin, salt and freshly ground black pepper.

For serving, arrange the salad in layers in your bowls, starting with hummus at the bottom, then quinoa and lentils, then avocado slices, and then topping off with a healthy layer of cabbage.

Enjoy!

[bpnphoto]

Lemon Curried Lentils and Potatoes

[winkywho]

Instant Pot Lentil and Rice Soup Recipe For busy weeknights, this hearty and comforting lentil and rice soup is simply thrown together in an Instant Pot®.

[easypeasypaleo]

Instant Pot Lentil Chicken Noodle Soup

This comforting soup is a fusion between lentil soup and chicken noodle soup. Made in the Instant Pot, it is seasoned with lemon juice and dill for extra flavor and tang.

[morethansalad]

Vegan Greek Mushroom Meatballs

made with a base of roasted mushrooms, walnuts, puy lentils and pearl barley, flavoured with herbs and spices like oregano, cumin and cinnamon

[fattributes]

Paprika and Cinnamon Roast Chicken with Lentils

[fxigr]

Hummus Recipes

Red Lentil Hummus - This creamy and delectable Red Lentil Hummus is a healthier alternative to traditional hummus. It's high in protein and fiber, making it an excellent snack or appetizer. The lentils give it a lovely reddish hue and a slightly nutty flavor that complements the tangy lemon and garlic perfectly. It's great as a dip or spread.