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Lentil Tagine main dish, moroccan, vegetarian 1 lb lentils; picked over 4 large tomatoes; vine-ripe, chopped 1 large onion; chopped fine 1/4 cup olive oil 2 centiliter garlic; chopped 1 teaspoon paprika 1/2 teaspoon white pepper 1 teaspoon salt 3 1/2 cup water; plus more if needed 1 cup parsley; fresh 1 cup fresh coriander sprigs; chopped In a 3- to 4-quart saucepan, combine lentils, tomatoes, onion, oil, garlic, paprika, pepper, salt, and water, making sure that water covers lentils and adding more if needed. Simmer lentil mixture, covered, over moderately low heat 45 minutes, or until lentils are tender. Stir in parsley and coriander and cook 1 minute more. Gourmet magazine, Jan 1996 MM by Dave Sacerdote From: Dave Sacerdote Date: 21 Mar 97 National Cooking Echo Ä Yield: 4 servings Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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