Real African Dishes: [MC-AllEthnic-Recipes] Syrian Lentils with Pomegranate Molasses, Garlic and Cilantro - Adas bi'l-Hamid ; 7 pts plus; 40g Carbohydrate; 15g Dietary Fiber

Tuesday, September 4, 2012

[MC-AllEthnic-Recipes] Syrian Lentils with Pomegranate Molasses, Garlic and Cilantro - Adas bi'l-Hamid ; 7 pts plus; 40g Carbohydrate; 15g Dietary Fiber

* Exported from MasterCook *

Syrian Lentils with Pomegranate Molasses, Garlic and Cilantro - Adas bi'l-Hamid

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : LowCal (Less than 300 cals) LowerCarbs
LowFat (Less than 30%) Vegan

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups dried lentils -- green or brown, rinsed and picked over
1/4 cup extra-virgin olive oil -- plus more for drizzling
5 large Swiss chard leaves -- washed, dried, stems removed; sliced into thin strips crosswise
2 tablespoons mashed garlic -- about 8 large cloves
3/4 cup finely chopped fresh cilantro leaves -- from 1 to 2 bunches
1 cup water
1 tablespoon fresh lemon juice
2 tablespoons pomegranate molasses

Bring a pot of lightly salted water to a boil and put the lentils in the
pot, continue to boil until tender, 15 to 45 minutes; check often because
the cooking time varies depending on the age of the lentils. Drain and set
aside.

In a medium-size nonreactive skillet, heat 1 tablespoon of the olive oil
over medium-high heat, then cook the Swiss chard until it wilts, stirring
a few times, 1 to 2 minutes. Drain off any liquid and set aside.

In the same skillet, heat the remaining 3 tablespoons olive oil over
medium-high heat. Add the garlic and coriander and cook until sizzling, 1
to 2 minutes, stirring constantly. Reduce the heat to medium, add the
wilted Swiss chard, drained lentils, and water, and cook for 10 minutes,
stirring frequently. Add the lemon juice and pomegranate molasses and
continue to cook until the lentils look mushy, about another 10 minutes.

Transfer to a serving bowl and drizzle a small amount of olive oil over it
before serving it warm with bread.

Makes 6 servings

AuthorNote: Lentil preparations are very good in the Middle East, perhaps
because they are the earliest pulses to have been domesticated and cooked.
The combination of pomegranate, garlic, and fresh cilantro (coriander) is
a Syrian favorite, and in this recipe ... the lentils are gently flavored
with these ingredients and served warm. The garlic should be mashed in a
mortar with a pestle - the food processor will not work. Some people find
this to be a very garlicky recipe, but it is authentic and I happen to
like it this way, though you can feel free to cut the garlic in half if
you must. The name of this dish in Arabic is interesting. It's literally
called "lentils with lemon juice", yet the amount of lemon juice is very
little, certainly overshadowed by the garlic or coriander. Perhaps this is
because the lemon juice indicated that the pulses were acidulated and
preserved to be longer lasting at a time before refrigeration. Pomegranate
molasses, a thick syrup made from pomegranate seeds, can be found in
Middle Eastern markets. Serve the lentils with warm Arabic bread.

Cuisine:
"MidEastern"
Source:
"Little Foods of the Mediterranean by Clifford A. Wright, 200"
S(Formatted by Chupa Babi):
"Aug 2012"
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Per Serving (excluding unknown items): 294 Calories; 10g Fat (28.3%
calories from fat); 14g Protein; 40g Carbohydrate; 15g Dietary Fiber; 0mg
Cholesterol; 79mg Sodium. Exchanges: 2 Grain(Starch); 1 Lean Meat; 1/2
Vegetable; 0 Fruit; 2 Fat.

Nutr. Assoc. : 0 0 0 20130 0 0 0 0