Ya Salam Cooking is my new go to blog for Middle Eastern cooking. I've made three dishes of hers already and we've loved everyone. Tonight's was flat out fantastic. Beyond simple and incredibly flavorful!
I've only cooked with lentils once before and the dish then didn't make much of an impression. This one I can't wait to make again.
The recipe only makes enough for four. Barely. If you have four hungry adults, you'll be wishing you'd made more. We had enough for the hubby, me and the girls, and we scrapped the pot clean. Keep in mind, this will fill you up...be mindful as you eat and take your time. It sneaks up on you! I'm totally full and very content. :)
Can't recommend this enough.
Happy cooking! !سعيد الطب
absolutely fantastic!
Ingredients:
1 cup red lentils, washed, drained
1 medium onion, finely chopped
1-2 garlic cloves, finely chopped
4 tablespoons butter
3 cup water
1 chicken bouillon cube
4 tablespoons tomato paste
1 teaspoon cumin
1/2 teaspoon crushed red pepper
Salt
Pepper
2 teaspoons parsley
1 medium onion, finely chopped
1-2 garlic cloves, finely chopped
4 tablespoons butter
3 cup water
1 chicken bouillon cube
4 tablespoons tomato paste
1 teaspoon cumin
1/2 teaspoon crushed red pepper
Salt
Pepper
2 teaspoons parsley
Directions:
In a 2-quart saucepan on medium heat, sauté onion with butter for 1 minute, add garlic sauté until golden.
Add lentils and 1 cup water, stir. Cover the pot half-way with the lid and cook for 5 minutes at medium-low heat. The lentils can absorb the water quickly, so make sure you keep an eye on the pot.
Add chicken cube, remaining water, tomato paste, cumin, crushed red pepper, salt and pepper. Cook for 10 more minutes over medium heat with the lid half on. (I had to turn my stove down towards the end because it was cooking too much.)
Spoon into bowls and dig in! YUM!!
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