Sonoma State University
Loose Part with Dalia

Tarik’s Recipes

Tarik has provided three popular recipes for your family to try at home. 

Red Lentil Soup

Ingredients

  • 2.6 lbs. lentils
  • 1/2cup olive oil
  • 1 large onion diced
  • 3 cloves garlic, crushed
  • 3 bay leaves
  • 2T cumin
  • 3T salt
  • 1T pepper
  • 1/2 cup lemon juice

Directions

  • In large pot sauté onion, garlic, bay leaves, cumin, salt, and pepper in olive oil until soft
  • Add lentil and stir
  • Add enough water to cover by 3 inches
  • Simmer until lentils break down and water is absorbed, about 30 min adding water when needed
  • Add lemon juice and stir

Serving size

  • Under 3:1/4 cup (2 oz.)
  • Over 3: 3/8 cup (3 oz.)

Garbanzo Bean Stew

Ingredients

  • 1 small onion, diced
  • 2 cloves garlic, crushed
  • 1 lb. frozen mixed veggies or any combo of vegetables you want
  • 3 15oz. cans garbanzo beans with their liquid or cooked dry beans.
  • Salt
  • 1 cinnamon stick
  • I bay leaf
  • 1/2 tsp pepper
  • 1/2 tsp allspice
  • 1/8 tsp Ground cloves
  • 1/2 tsp Cumin
  • 1/2 tsp Coriander
  • 1/2 tsp Ground ginger
  • 1/4 tsp Nutmeg
  • 1/4 tsp dried Thyme
  • ½ tsp dried Dill
  • Lemon juice

(Spices are really to taste. You can use less or only some of them.)

Directions

  1. In a cold pot heat 2 Tbsps. oil along with spices over low heat.
  2. When oil gets hot add onion and I tsp salt.
  3. Sautee for 5 minutes then add garlic.
  4. When onions are soft add frozen veggies and turn up heat to medium high.
  5. If using other veggies add to pot according to cooking time.
  6. When veggies are almost done add beans with liquids (and water if needed) and cook till beans and veggies are done.
  7. Taste for salt and add lemon juice to taste. Serve over bugler or rice.

I am estimating the amounts so you might need to adjust them.

Cucumber Salad

Slice required amount of cucumbers and let marinate in dressing for a half hour

Dressing

  • 1 cup cider vinegar
  • 1 cup water
  • ½ cup oil
  • 1 tablespoon salt
  • 1 tablespoon sugar
  • 1 teaspoon black pepper
  • 2 tablespoons dried dill

Mix in food processor or blender

Serving size

  • Under 3: 1/8 cup
  • Over 3: ¼ cup