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    You are in: Home / Low-cholesterol / Adas Bil Hamod - Lentils With Lemon Juice Recipe
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    Adas Bil Hamod - Lentils With Lemon Juice

    Adas Bil Hamod - Lentils With Lemon Juice. Photo by Engrossed

    1/1 Photo of Adas Bil Hamod - Lentils With Lemon Juice

    Total Time:

    Prep Time:

    Cook Time:

    55 mins

    10 mins

    45 mins

    Elmotoo's Note:

    From "One Thousand And One Delights" by Nahda Salah. Posted for Zaar World Tour II.

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    Units: US | Metric


    1. 1
      Boil lentils in water for 15 minutes. Add the potatoes and continue cooking till lentils are tender, approximately 15 more minutes stirring occasionally.
    2. 2
      Fry garlic, coriander with tablespoon olive oil until slightly tender. Add to lentils.
    3. 3
      Mix flour with 2TB water & add to lentils.
    4. 4
      Cook 15 minutes more on medium-low heat, stirring occasionally to prevent sticking/burning. Before serving add lemon juice.
    5. 5
      Serve hot or cold with pita bread as an appetizer.

    Ratings & Reviews:

    • on November 15, 2008


      I love lentils and the fact that they are a healthy food choice is such a bonus! I used green lentils. At the beginning of step two, I added a generous pinch of cumin and, at the end of step two, I added several handfuls of chopped baby spinach leaves. In step three, I added one tablespoon of water and one tablespoon of white wine. Couldn't resist. Loved the blend of flavours. We enjoyed this warm and chilled, and since it is such a fabulously healthy choice - and very filling - I'll certainly be making it again, and probably tampering with it each time. Sorry, Elmotoo, I'm just not good at sticking to recipes: mine or anyone else's. Made for the October Vegan Swap.

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    • on June 09, 2008


      The only difference I made to this was to add an extra potato and a dollop of butter right at the end... Delicious! I love lentils, and this is a nice warming and simple recipe. I served it with fried eggplant and yoghurt sauce..... Thanks for the recipe.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on February 27, 2008


      OK, first off let me say how I altered the recipe just so that I can be fair -- I made this as a soup instead of as written. What I did is use only 1 lb. of lentils, 5 quarts of water, and the rest of the recipe as is. Ooops -- I also didn't have fresh coriander, so instead used about 3 Tbsp. of ground powdered coriander in the onion/garlic saute. I upped the amount of salt and pepper because after the dilution with so much extra water it really needed it. So, that being said, Bethie do you think I still made your recipe? I think I *mostly* did. ;-) So, to the review part -- WE LOVED THIS!! It was a soothing, warm and wonderful bit of goodness on a gray, blustery cold day. I am going to make my notes of what I changed on the recipe, so that I can make it again in the future as an option for soup. I will also try it again as written, since I already know the flavor combination is one that I like -- and then I will make sure to have fresh coriander (cilantro) on hand. Thanks for the wonderful dinner, Elmotoo! Made for NAME Tag

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (7)


    Nutritional Facts for Adas Bil Hamod - Lentils With Lemon Juice

    Serving Size: 1 (215 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 353.7
    Calories from Fat 9
    Total Fat 1.0 g
    Saturated Fat 0.1 g
    Cholesterol 0.0 mg
    Sodium 31.9 mg
    Total Carbohydrate 63.2 g
    Dietary Fiber 27.2 g
    Sugars 2.3 g
    Protein 23.4 g

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