RCI-SP.003.0055.001
Egyptian Lentil Stew
This stew is a lovely stew to make on cold nights for a family. It is also very simple to make. It i
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
- Onions2 unit
- olive oil4 Tablespoons
- of water8 Cups
- (half lb) of Red Lentils1/2 pound
- of soup mix (you can use any kind of soup mix4 Tablespoonsor if you don't have any, you can just leave it out)
- Cumin1 Teaspoon
- Coriander1 Teaspoon
- Lemon1 unit
Method
1
Take the two onions, and peel them. Then cut them into small pieces.
2
Place the chopped onions into your big pot, along with the 4 Tablespoons of olive oil.
3
Saute (cook on low heat stirring often) the onions on low heat until they turn clear looking and slightly golden.
4
Drop the 8 cups of water into the pot with the onions.
5
Drop the lentils into the pot.
6
Carefully measure out the soup mix (if your using it) and drop it into the pot.
7
Carefully measure out the Cumin and the Coriander and put that into the pot too.
8
Stir the stuff in the pot, the turn up the temperature of the stove to about medium heat (you want it to be slightly bubbling, but not boiling).
9
Let it cook 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.
10
After 1 hour of cooking, turn off the stove and put the pot on a different burner so that it doesn't continue to cook.
11
Take your lemon, and cut it in half. Then, squeeze it on the juicer until there is no more juice in the lemon.
12
Take the juice from the lemon, and put it in the pot.
13
Stir the pot, taste, and serve!