This is one of my families favorite recipes. I always make it during Ramadan and when it’s cool outside. What is great about lentils is that they’re filling. A few bowls will hold you over all day and that is exactly why they’re so popular during Ramadan. I tend to serve fresh pita bread and yogurt with this dish.
1 cup red lentils
1 small onion, finely chopped
2 garlic cloves, finely chopped
4 tablespoons butter
3 cups water
1 chicken bouillon cube (I use maggi)
4 tablespoons tomato paste
1 teaspoon cumin
1/2 teaspoon crushed red pepper
Salt and pepper, to taste
1. Wash lentils until water runs clear and is no longer cloudy.
2. In a 2-quart saucepan on medium heat, saute onion with butter for 1 minute, add garlic saute until golden. Add lentils and 1 cup water, stir.
3. Put the lid on half way and cook for 5 minutes. The lentils will absorb the water quickly, so check often. Add chicken cube, remaining water, tomato paste, cumin, crushed red pepper, salt and pepper. Cook for 10 more minutes with the lid half way on over medium heat.
Yields: 4 servings