Swiss Chard With Lentils And Khlea Recipe
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Swiss Chard With Lentils And Khlea
10 pieces Moroccan Spiced Preserved La
1 1/2 cup Small brown lentils, such as Spanish
pardina, Ethiopian or Egyptian or
dal
3/4 lb Swiss chard leaves
3 cup Diced red onions
2 tsp Crushed garlic
Salt
1 tbsp Moroccan Mixed Spices, (see recipe)
1/2 cup Chopped tomatoes
1/4 cup Chopped parsley
1/2 cup Chopped cilantro
Lemon juice
Remove Khlea from refrigerator. Scrape off fat, reserving 2
tablespoons. Rinse Khlea under running water to remove excess salt.
Shred coarsely and soak in fresh water until ready to use.
Pick over and wash lentils. Place in 3 or 4-quart saucepan, cover with
water and bring slowly to full boil. Drain. Cover lentils with 4 cups
water and bring back to boil and skim any foam from top.
Pare ribs from Swiss chard leaves and split leaves lengthwise into
thirds. Shred leaves and dice ribs and add to lentils. Reduce heat and
simmer 20 minutes.
Meanwhile, heat reserved 2 tablespoons fat in large straight-sided
skillet over medium heat. Add onions and cook until golden brown, about
10 minutes. Add garlic, pinch salt and Moroccan Mixed Spices and cook 2
minutes longer. Stir in drained Khlea, tomatoes, 2 tablespoons parsley
and 1/4 cup cilantro. Cover and continue cooking while lentils are
simmering 20 minutes, adding water to Khlea by the tablespoon if necessary
to keep moist.
Add Khlea mixture to lentils. Bring to boil, then cover and reduce
heat to medium-low and cook until lentils are tender, 10 to 20 minutes,
depending on freshness of lentils. Remove from heat and set aside,
covered, 15 minutes. Adjust seasoning with salt, pepper, remaining 2
tablespoons parsley and 1/4 cup cilantro and lemon juice to taste.
Yields 6 servings.
Each serving: 378 calories; 569 mg sodium; 66 mg cholesterol; 10 grams
fat; 38 grams carbohydrates; 34 grams protein; 3.72 grams fiber
Recipe Source:
Los Angeles Times - 03-28-1999
Formatted for Mastercook by Lynn Thomas - Lynn_Thomas@prodigy.net
Converted by MM_Buster v2.0n.
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Per Serving (excluding unknown items): 45 Calories; trace Fat (5.3%
calories from fat); 2g Protein; 10g Carbohydrate; 3g Dietary Fiber; 0mg
Cholesterol; 107mg Sodium. Exchanges: 2 Vegetable.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
Preparation Time: 0:00 |
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