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Lentil Soup, Date Balls, Celery Salad


Lentil Soup, Date Balls, Celery Salad Recipe

Ingredients:
  • 3 tablespoons (27 grams) kosher salt
  • 1 tablespoon (7.6 grams) ground cumin
  • 1 tablespoon (5.5 grams) ground coriander
  • 1 teaspoon (2.6 grams) ground white pepper
  • 1 1/2 teaspoons (4 grams) sweet paprika
  • 1 teaspoon (2 grams) ground ginger
  • 1/2 teaspoon (1.4 grams) ground turmeric
  • 1/4 teaspoon (0.2 gram) saffron threads
  • 2 cups (484 grams) tomato paste (not double concentrate)
  • 8 quarts plus 1 cup (7.6 kilograms) cold water
  • 2 bunches (8 ounces/224 grams) cilantro, leaves and tender stems only
  • 1 bunch (4 ounces/112 grams) flat-leaf parsley, leaves and tender stems only
  • 1 1/2 pounds (680 grams) yellow onions
  • Green leaves from 1 bunch celery, about 3 cups (35 grams); stalks reserved for garnish
  • 1/3 cup (44 grams) all-purpose flour
  • 2 cups (468 grams) warm water (about 110F)
  • 1/8 teaspoon (0.4 gram) active dry yeast (not quick-rising)
  • Kosher salt
  • 3 tablespoons (45 grams) fresh lemon juice, or to taste
  • 12 Medjool dates
  • Extra virgin olive oil
  • 1 1/2 cups (288 grams) dried green lentils, preferably French, picked through and rinsed
  • Reserved bunch of celery (from above)
  • 2 tablespoons (27 grams) extra virgin olive oil
  • 2 tablespoons (8 grams) minced flat-leaf parsley
  • Kosher salt and freshly ground black pepper
Directions:
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