[Sca-cooks] Lentils, lentils everywhere....

[Kingstaste]

This recipe is in Claudia Roden's Middle Eastern Cooking, but I found it on
line as well.  The caramelized onions make it fantastic.  
The small black ones you've got are probably French Green Lentils, they hold
their shape and stay a bit firm, giving you a 'tooth' sensation.  The red
ones turn a khaki color and mush pretty quickly, they generally only require
about 20 minutes to cook.  
Enjoy!
Christianna

Megadarra (Brown Lentils and Rice with Caramelized Onions)
http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&reci
pe_id=226714

-----Original Message-----
From: sca-cooks-bounces at lists.ansteorra.org
[mailto:sca-cooks-bounces at lists.ansteorra.org] On Behalf Of S CLEMENGER
Sent: Sunday, January 04, 2009 11:53 PM
To: Cooks within the SCA
Subject: [Sca-cooks] Lentils, lentils everywhere....

Hey, gang!
At some point, a couple of months ago, I managed to come home with some
small bags of unusual lentils and I don't really have any recipes that would
do them justice.  I have one bag of itty-bitty black ones, and another bag
of small, reddish-orange ones.  Does anyone have any recipes they'd
recommend? I'm guessing from their small size, that they'd cook more quickly
than the standard lentils I've made soup with in the past, but I'm blank
past that point.  I've never worked with gourmet lentils before, lol!

--Maire
p.s.  Period recipes or modern ones...just looking to use up what I've got
in the house AND vary my diet a bit!
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