Cookbook:Egyptian Lentil Stew

Egyptian Lentil Stew
Category	Stew recipes
Servings	4
Time	20 minutes (prep); 1 hour (cook)

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This stew is a lovely stew to make on cold nights for a family. It is also very simple to make. It is an Egyptian lentil stew, and the recipe is used a lot in the Middle East. In Arabic, this stew is called shorbat ads which means "lentil soup" .

Ingredients

• 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

Equipment

• Knife
• Cutting-board
• Large pot
• Tablespoon measure
• Large stirring spoon
• Measuring cup
• Juicer

Procedure

1. Place the chopped onions into the big pot, along with the 4 tablespoons of olive oil.
2. Sauté the onions on low heat until they turn translucent and slightly golden.
3. Add the 8 cups of water, lentils, soup mix, cumin, and coriander to the pot with the onions.
4. Stir, then turn up the temperature of the stove to about medium heat (you want it to be slightly bubbling, but not boiling).
5. 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.
6. Turn off the stove and put the pot on a different burner so that it doesn't continue to cook.
7. Take your lemon, and cut it in half. Then, squeeze it on the juicer until there is no more juice in the lemon.
8. Stir the lemon juice into the pot.
9. Taste the soup, and serve! Cumin and more fresh lemon and can be added to the bowl according to preference.