Recipe

Medieval Spiced Lentils Recipe


Medieval Spiced Lentils Recipe Deliathecrone / All my dishes
1 year, 8 months ago
Another of my recipes through the Society for Creative Anachronism (SCA), in the Mediterranean area, during the Middle Ages.
Prep:10m Cook:35m Servings:8

Deliathecro

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Ingredients
  • 1 cup lentils
  • 1 small onion, peeled
  • 4 whole cloves
  • 2 bay leaves
  • 1 strip lemon rind, 2-inches long
  • 1 tablespoon olive oil
  • 3/4 cup red onion, chopped
  • 1 cup tomato, seeded and chopped (this is not part of the original recipe, but I liked it in there, so included it here. Completely Optional.)
  • 3/4 teaspoon ginger, ground
  • 3/4 teaspoon cumin
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon paprika
  • 1/8 teaspoon ground red pepper (Cayenne)
  • 3 cloves garlic, minced
  • 1/4 cup cilantro, chopped (Also Optional)
  • 3 tablespoons parsley, chopped
  • 1 1/2 tablespoons lemon juice, fresh
  • 1/2 teaspoon salt
  • 1/8 teaspoon black pepper
  • 8 lemon wedges

Directions
  1. Place lentils in a large saucepan and cover with water to 2-inches above the lentils.
  2. Stud the whole onion with the cloves and add to the pot, with bay leaves and lemon rind. Bring to a boil.
  3. Cover, reduce the heat, and simmer 20 minutes, or until the lentils are just tender.
  4. Drain well. Discard the studded onion, bay leaves and rind.
  5. Heat oil in a large nonstick skillet over medium heat. Add chopped red onion, cook 5 minutes or until tender, stirring constantly.
  6. Stir in tomato, if you are using it, along with ginger, cumin, turmeric, paprika, cayenne and garlic. Cook 2 minutes.
  7. Stir in the lentils, cilantro (if you are using it), and parsley; cook 2 minutes.
  8. Stir in lemon juice, salt and pepper.
  9. Serve warm with lemon wedges.
  10. Nutritive Values:
  11. Per serving - 140 Calories; 3 grams Fat (16.9% calories from fat); 8.4 grams Protein; 24.7 grams Carbohydrate; 0 Cholesterol; 153 milligrams Sodium.
  12. Exchanges: 1 grain (starchy); 1/2 lean meat; 1 vegetable; 1/2 fat.

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