Illustrative image—not a photograph of this dish. Be the first to upload a real one.
Egyptian Lentil Stew
personRecipeLibrary
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes
schedulePrep 0 min
local_fire_departmentCook 0 min
groups4 speedmedium
Source: Wikibooks contributors
Adapted: Imported and reformatted by HowManyCookies from the cited Wikibooks revision.
Source revision: Revision 4518607
License: CC BY-SA 4.0 · Wikibooks contributors
Ingredients
Scale
- 2 onions, peeled and chopped
- 4 tablespoons olive oil
- 8 cups water
- ½ pound red lentils
- Salt to taste or 4 tablespoons of soup mix (you can use any kind of soup mix, or if you don't have any, you can just leave it out)
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 lemon
Directions
- Place the chopped onions into the big pot, along with the 4 tablespoons of olive oil.
- Sauté the onions on low heat until they turn translucent and slightly golden.
- Add the 8 cups of water, lentils, soup mix, cumin, and coriander to the pot with the onions.
- Stir, then turn up the temperature of the stove to about medium heat (you want it to be slightly bubbling, but not boiling).
- Let it simmer for an hour, stirring every few minutes to make sure that it doesn't burn. You may have to turn the temperature of the stove up or down a little. Taste, and add salt if needed.
- Turn off the stove and put the pot on a different burner so that it doesn't continue to cook.
- Take your lemon, and cut it in half. Then, squeeze it on the juicer until there is no more juice in the lemon.
- Stir the lemon juice into the pot.
- Taste the soup, and serve! Cumin and more fresh lemon and can be added to the bowl according to preference.
Equipment
Knife, Cutting-board, Large pot, Tablespoon measure, Large stirring spoon, Measuring cup, Juicer