Free Recipe Lenitle Salad – Salada Diletss
Recipe Type: Free Recipes
Recipe Preparation: cook
Cooking Ingredients for Lenitle Salad – Salada Diletss Recipe
2 c Brown lentils
2 Celery stalks; up to 3
2 Cloves garlic; (minced)
2 tb Chopped corriander leaves;
-(I didn t have any so I
-left it out)
1/2 c Vinegar or lemon juice
1/2 c Olive oil
1/3 ts Cumin
1/2 ts Black pepper
1 ts Salt
Lenitle Salad – Salada Diletss Preparation
A while ago, one of the themes was Shepardi Cooking. This recipe comes from a Hebrew cookbook called Moroccan Cooking By Rivka Levy-Mellul. I made this salad for shabbat and it certainly is different. It tastes better 1 day after you make it. Cook the lentils in water with salt until soft. Drain. Chop up the celery and corriander leaves. Mix the lentils with the garlic, vinegar, oil, black pepper and cumin. Mix together gently so not to mash the lentils. Posted to JEWISH-FOOD digest by Kosher European Food <kef_a@inter.net.il> on Nov 27, 1998, converted by MM_Buster v2.0l.
Cooking Temperature:
Recipe Serves: 4
How Do You Cook Lenitle Salad – Salada Diletss ?
If you know a better Lenitle Salad – Salada Diletss Recipe please comment below.