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Purslane & Lentils
Soup paired with Pinot Noir
2/3 cup brown or
green lentils Pick over and rinse lentils. Transfer to a medium-sized saucepan, cover with water by 2 inches and bring to a boil. Reduce heat to low, cover and simmer for 30 minutes or until tender. Drain lentils, reserving liquid. Meanwhile, finely mince the lamb with a knife or in a food processor. Transfer to a 4-qt. Dutch oven and stir in 1 tsp. oil. Cover and cook over medium heat, stirring occasionally, for 5 minutes. Reduce heat to low, add onions and continue cooking, covered, for 2 minutes. Stir in tomato paste, red pepper paste and 1 cup water. Bring to a simmer, cover and cook for 20 minutes. Meanwhile, blanch the purslane or sorrel or Swiss chard in boiling water for 30 seconds; refresh in a colander under cold running water and squeeze dry. Chop coarsely. To the Dutch oven, add the greens, reserved lentils and 2 cups of their cooking liquid, black-eyed peas, chickpeas and 2 cups water. Bring to a boil, reduce heat to low and simmer, covered, for 15 minutes. Add bulgur or cracked wheat, garlic, lemon juice (unless using sorrel), salt and pepper to taste. Simmer, covered for 15 minutes. Remove from heat and let cool slightly. Just before serving, ladle the soup into bowls. Heat the remaining 1 tsp. oil in a small skillet over medium heat. Add mint and red pepper flakes. Once they sizzle, drizzle over the soup. Serve with lemon wedges and Yogurt Sauce. Yogurt Sauce On a cutting board, sprinkle garlic with salt and use the flat side of a large knife to mash to a paste. In a small bowl, whisk the garlic and 3 Tabs. cold water into the yogurt until smooth. Cover and refrigerate until serving time.
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