The Jerusalem Post - The Jerusalem Post Magazine - - COVER -

In­gre­di­ents 2 ta­ble­spoons canola oil 1 large onion, chopped 1 tea­spoon crushed gar­lic 1 tea­spoon ground cumin 1/2 tea­spoon turmeric 1 medium-sized cau­li­flower 4 cups pane chicken stock 2 bay leaves 1/2 cup red lentils 1/2 tea­spoon crushed chillVhot pa­prika 1/2 tea­spoon each sait and sugar 1 cup milk or soya milk 1: Fry onions and gar­lic till softened Men add spices and al­low to siule. 2: Break cau­li­flower into forets, toss with onions, add re­main­ing in­gre­di­ents and sim­mer 30 minute: 3: Al­low to cool, re­move the bay leaves, and blond till smooth, adding ex­tra milk if needed. 4: Add a squeeze of lemon juive, check sea­son­ing, and serve gar­nished with chopped chives.

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