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Place the lentils, orange juice and 1½ cups water in a sauce pan. Bring to a boil, reduce heat to low and simmer for 25 minutes until tender.
This crisp and fresh cabbage-apple salad features carrots, walnuts and creamy Gorgonzola cheese. Allowing the cabbage to sit before serving helps develop the flavor and soften the cabbage.
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Hummus salad: Levant Is made of dry chickpea, soda carbonate, lemon juice, garlic, tahini, salt, olive oil, and cumin. [5] Malfouf salad: Levant Is made of cabbage, lemon juice, olive oil, garlic, salt and much fresh or dried mint. [6] [7] [8] Mechouia salad: Tunisia Tunisian salad of grilled vegetables: tomatoes, peppers, onions and garlic ...
In some recipes, tomatoes, kokum, unripe mango, jaggery, or other ingredients are added while cooking the dal, often to impart a sweet-sour flavour. The fried garnish for dal goes by many names, including chaunk , tadka/tarka , bagar , fodni , and phoran .
The Roman cookbook Apicius, compiled in the 1st century AD, includes a recipe for lentil soup with chestnuts. [3] Lentil soup is mentioned in the Bible: in Genesis 25:30-34, Esau is prepared to give up his birthright for a pot of fragrant red lentil soup being cooked by his brother, Jacob. In Jewish tradition, lentil soup has been served at ...
2 tbsp olive oil; 2 large carrot, chopped (about 1 cup) 2 stalk celery, sliced (about 1 cup) 1 large onion, chopped (about 1 cup) 3 clove garlic, minced; 1 3 / 4 cup Swanson® Vegetable Broth (Regular or Certified Organic) 1 / 2 uncooked regular long-grain white rice; 2 tbsp medium Italian plum tomato, seeded and chopped; 2 chopped fresh parsley