FoodReference.com (Since 1999)
RECIPE SECTION - Over 10,000 Recipes

 

You are here > Home > Recipes

 

CULINARY SCHOOLS and
COOKING CLASSES

From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees
More than 1,000 schools & classes listed for all 50 States, Online and Worldwide

 

FREE MAGAZINES
and other Publications

An extensive selection of free food, beverage & agricultural magazines, e-books, etc.

JAMAICAN JERK LENTILS

 

Use any of the three main types of lentils for this recipe: French (with a grayish brown exterior), red (without the seed coat and of a smaller, rounder size), or yellow.
Serves 6+

 

Ingredients

• 1 tbsp. peanut oil
• 1 cup coarsely chopped yellow onion
• 3 cups sliced carrots
• 3 medium leeks, white part only, sliced
• 2 large garlic cloves, finely chopped
• 3 cups chicken or vegetable broth
• 1/2 cup fresh orange juice
• 1½ cups dried lentils, sorted and rinsed
• 1/2 cup seedless raisins
• 1 tbsp. celery flakes
• 1 tsp. ground coriander
• 3/4 tsp. ground cardamom
• 1/2 tsp. sea salt
• 1/2 tsp. freshly ground black pepper
• 1 tsp. ground cinnamon
• 28 oz. crushed tomatoes, undrained
• 8 cups cooked couscous, regular or whole wheat
 

Directions

Heat oil in a large saucepan over medium heat. Stirring occasionally, cook onion, carrots, leeks, and garlic in oil until onion and leeks are crisp-tender.

Add the broth, orange juice, lentils, raisins, celery flakes, coriander, cardamom, sea salt, pepper, cinnamon, and tomatoes. Heat to boiling, stirring occasionally.

Reduce heat, cover, and simmer 40 minutes, stirring occasionally, until lentils and carrots are tender. Serve over couscous in wide bowls.
 

Chefs Notes

About. . .A member of the ginger family, cardamom is an aromatic spice native to India, though it grows in many other tropical areas. It has a pungent aroma and a warm, spicy-sweet flavor and is widely used in Scandinavian and East Indian cooking. Be frugal with it—a little goes a long way!
 

 

RELATED RECIPES

  Home   |   About Us & Contact   |   Recipe Index   |   Kitchen Tips   |   Cooking Contests   |   Other Links  

Please feel free to link to any pages of FoodReference.com from your website.  For permission to use any of this content please E-mail: james@foodreference.com
All contents are copyright © 1990 - 2016 James T. Ehler and www.FoodReference.com unless otherwise noted.
All rights reserved.  You may copy and use portions of this website for non-commercial, personal use only.  Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.

 

FoodReference.com Logo

 

 

Popular Pages