Egyptian Lentil Stew

Egyptian Lentil Stew — a stew recipe, 8 ingredients, about 80 min.

Serves 4 · 80 min · Stew

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Ingredients

Units: US Metric

Scale: ½× – 4× with Plus →

2 onions, peeled and chopped
4 tablespoons olive oil
8 cups water
½ pound red lentils
Salt to taste or 4 tablespoons of soup mix (you can use any kind of soup mix, or if you don't have any, you can just leave it out)
1 teaspoon ground cumin
1 teaspoon ground coriander
1 lemon

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 1890 ml 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.

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