 | Caution ! Recipe has been scaled. Ingredient amounts and cooking times in steps may need to be
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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 1 1/3 | tablespoons | olive, extra virgin | 1 1/3 | onion | 1 Large onion, chopped | 2/3 | cup, strips | celery ribs with leaves | 2 1/3 | medium | Carrots | 4 | clove | Roasted Garlic | 2/3 | teaspoon | cinnamon, ground | 1/3 | teaspoon | garlic powder | 1/3 | teaspoon | salt | 1/8 | teaspoon | cayenne pepper | 1/8 | teaspoon | ground ginger | 2/3 | teaspoon | saffron | 2/3 | ounce | diced tomatoes (2 cans 15 Oz each) | 2/3 | cup | lentils 1 c dry lentils | 2/3 | cup | chickpeas (15oz can) drained, rinsed, patted dry | 4 | cups | chicken stock, unsalted, Swanson | 1 1/3 | fliud ounces | freshly squeezed lemon juice | 1/3 | cup | cilantro, fresh, chopped | 1/3 | cup | parsley leaves, loosely packed |
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Steps
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Sequence
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Step
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| 1 | saute veggies, add spices, ad all ingredients. Cook until lentils are tender. finish with herbs |
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