Cookbook:Egyptian Lentil Stew
|Egyptian Lentil Stew|
|Time||20 minutes (prep); 1 hour (cook)|
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" .
- Large pot
- Tablespoon measure
- Large stirring spoon
- Measuring cup
- 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.