Egyptian Lentil Stew

When researching recipes for the Mediterranean feature, I was intrigued by this recipe.  It sounded unique & delicious.  I really like lentils; and this recipe was an excellent choice for me; it is based on 3 different recipes – I used what I had since I didn’t have all the ingredients for any of the recipes & I LOVED how it turned out.  I hope you enjoy it.

 

 

Oil

1/2 of a large white or yellow onion, finely diced

1 elephant garlic clove (see below) or 3-4 regular cloves, minced

1 teaspoon cumin

1 teaspoon coriander

1/4 teaspoon cinnamon

1/2 teaspoon ancho chili powder

1/4 teaspoon fresh ground pepper

1 1/2 cups dry lentils

2-3 tablespoons beef bouillon (use vegetable for a vegetarian/vegan option)

water – about 5-6 cups

1 tablespoon lemon juice

 

 

Add oil to a skillet & heat over medium heat; once hot, add onion & cook 5-7 minutes or until translucent.  Add garlic & cook another 1-2 minutes.  Scrape onions & garlic to sides of pan & add seasonings; cook until fragrant & stir into onion/garlic mixture, about 3 minutes.  Add bouillon to water (4 cups) & heat over medium heat.  Pour onion mixture into water & add lentils; stir to break up any clumps in the lentils (I’ve noticed the red lentils clump when poured into water).  Simmer over medium heat until lentils are soft – about 30 minutes.  Check occasionally & add additional water (1 cup at a time), if needed.  Taste & adjust seasonings as needed.  Add lemon juice & heat through.  Serve & enjoy!

 

Note:  I didn’t use any salt in this recipe due to the bouillon.

Elephant Garlic:

     

 

Have you ever tried Lentils?  Do you like them, comment & let me know.

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