Books for Cooks : Create ‘Ethnic Paris’ in your kitchen with lentil dish

Take a trip to the immigrant neighborhoods of Paris in “The Ethnic Paris Cookbook: Bringing the French Melting Pot into Your Kitchen.”

The book, by Charlotte Puckette and Olivia Kiang-Snaije, features vivid, bright-hued drawings by illustrator Dinah Diwan.

In addition to recipes, each chapter includes listings for ethnic restaurants, shops and markets around Paris.

Or, you can just stay home and pretend you’re in a Syrian or Lebanese neighborhood near the Seine and whip up Lentils with Bulgur, or M’Jaddara, an appetizer that can be eaten warm or cold.

Lentils with Bulgur (M’jaddara)

1 cup coarse bulgur

1 1/3 cups brown lentils

½ teaspoon 7-spice powder (see note)

5 tablespoons olive oil

1 large white onion, chopped

½ bunch fresh mint, leaves chopped

Salt and freshly ground black pepper

Garnishes: yogurt, sliced cucumber, crushed garlic, chopped scallions

Rinse the bulgur, then soak in warm water for 10 minutes; drain and set aside.

Rinse the lentils and combine with 4 cups cold, salted water and the 7-spice powder in a medium saucepan. Bring to a boil, then lower the heat and simmer, uncovered, for 15 minutes. Skim off any foam that rises to the surface. Stir in the bulgur and cook for an additional 15 minutes, or until the bulgur and lentils are tender.

Meanwhile, heat 3 tablespoons olive oil in a large sauté pan. Add the onions and cook over medium-high heat until soft and beginning to color. Remove the onions with a slotted spoon and drain on paper towels.

When the lentil and bulgur mixture is cooked, drain any excess liquid, put into a large bowl and toss with the remaining olive oil, mint and salt and pepper to taste. Sprinkle with fried onions and serve with the garnishes on the side.

Yield: 6 servings

Note: Seven-spice powder, also known as Baharat, can often be found in Middle Eastern shops. There’s no standard recipe, but the blend often includes cinnamon, cloves, cumin, peppercorns, coriander seeds, cardamom, nutmeg and paprika.

Approximate nutrition per serving: 185 calories, 11 grams fat (1.5 grams saturated, 54 percent fat calories), 5.5 grams protein, 17 grams carbohydrate, 0 grams cholesterol, 6 grams dietary fiber, 3 milligrams sodium.