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Recipe: Lentil Stew


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  • Image © 2006 Habeeb Salloum

Serves from 8 to 10

4 tablespoons olive oil
1 pound beef or lamb, cut into small pieces
2 medium onions, chopped
4 tablespoons finely chopped fresh coriander leaves
1 cup lentils, rinsed
1 1/2 teaspoons salt
7 cups water
2 cups stewed tomatoes
1/3 cup rice
4 tablespoons zhug
2 tablespoons hulbah

Heat oil in a saucepan, then sauté meat, onions and coriander over medium heat for 10 minutes. Add lentils, salt and water and bring to boil. Cover, then cook over medium heat for 1 hour. Stir in tomatoes and rice and cook for further 25 minutes, stirring once in a while and adding more water if necessary. Stir in zhug and hulbah, then serve hot.

Note: If cooked without rice and more water, this recipe becomes a wholesome soup.

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Published on 3/29/06

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