3adass bHamod (lentils in lemon)

Saturday, November 5, 2011

2 cups of lentils
2 onions
4 garlic cloves
A few beet leaves
2 medium potatoes
1 teaspoon powdered mint
2 tablespoons peanut oil
2 tablespoons olive oil
1 teaspoon salt
1/2 cup lemon juice

Bring the lentils to a boil in 6 glasses of water and cook them for one hour. Chop the onions roughly and brown them slightly in the peanut oil. Pour them in the pot on the cooked lentils along with the garlic, pounded and mixed to the mint. Dice the potatoes and chop the beet leaves before adding them to the mix. Add 2 tablespoons of olive oil. Stir. Add the lemon juice. Serve as a soup.


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