Dess B'L-Besla (Lentils with Onions)
Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
lentils
soaked |
|
| 2 | clove |
cloves
minced |
*
|
| 1 | pinch |
cinnamon
|
*
|
| ½ | teaspoon |
cumin
|
|
| 1 | pinch |
black pepper
|
*
|
| 1 | each |
hot chili peppers
|
*
|
| ½ | teaspoon |
salt
|
|
| 2 | large |
onions
thinly sliced |
|
| 3 | tablespoons |
olive oil
|
|
| 3 | each |
bay leaves
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
lentils
soaked |
|
| 2 | clove |
cloves
minced |
*
|
| 1 | pinch |
cinnamon
|
*
|
| 2.5 | ml |
cumin
|
|
| 1 | pinch |
black pepper
|
*
|
| 1 | each |
hot chili peppers
|
*
|
| 2.5 | ml |
salt
|
|
| 2 | large |
onions
thinly sliced |
|
| 45 | ml |
olive oil
|
|
| 3 | each |
bay leaves
|
*
|
Directions
Bring lentils to a boil in enough water to cover.
At the same time, make a spice paste by crushing together the garlic, cinnamon, cumin, peppers and salt plus 2 teaspoons water.
After 2 or 3 minutes, drain the lentils thoroughly.
Add the spice paste, followed by the onions, oil and bay leaves.
Stir over moderate heat for several minutes then add water to cover.
Reduce heat, cover pot and simmer until lentils are tender.
Uncover for a while before serving so that the mixture can thicken.
