Saturday, February 4, 2012

Taste of Home: Lentils Stock

Nine years ago, when I first came to the U.S with my husband, a girl with no experience in cooking whatsoever, there were few options to what we'll have for dinner. There was a restaurant, fast food, the only dish my husband knew and taught t me to prepare: baked salmon with rice. Sick of sea food and fast food, and unable to find halal meat in our small town we had to turn to vegetarian dishes.

Back in Kuwait, my mom would prepare a vegetarian dish at least once a week to take a break from eating meat everyday. I always hated it when she prepared lentils stock. But now I was desperate, and lentils stock seemed an easy dish for a novice cook.

It turned out amazing, and I was very proud of myself. It surprisingly  tasted like my mom's cooking that I almost cried. After months of being away from home, this was very comforting.

Now, whenever I make this dish I still remember those early days coming to the U.S. My early cooking adventure, and me calling my mom every half an hour for directions.  We try to eat vegetarian dishes at least once a week, and usually this is my dish of choice. Thankfully my daughters now like  lentils stock.

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how i like it:  this is a pretty simple, few ingredients dish. Because of that every element is important, especially the dried black lemon (dried lime) , which is an ingredient that is used a lot in arabic and middle eastern cooking. The lentils and the potatoes are more like "base" or earthy flavors, the black lemon is essential to give the dish that "kick" that it needs. If you can't find this ingredient, add lime juice at the end just before serving. Serve with basmati rice, greens and greek yogurt. This is also a pretty healthy and low fat dish.

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