Adas Bil Hamod - Lentils With Lemon Juice

Submitted by Elmotoo

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

 

• Ready In: 55mins
• Ingredients: 9
• Serves: 8-10

ingredients

• 1 1⁄2 lbs black lentils, about 3 cups (a good substitution is French green lentils)
• 1 quart water
• 2 peeled chopped potatoes
• 2 tablespoons flour
• 6 crushed garlic cloves
• 1⁄4 cup chopped coriander
• 1⁄4 cup lemon juice
• 1 dash salt
• 1 dash pepper

directions

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

Reviews

[bluemoon downunder]

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.

 

[becy959]

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.

 

[Susiecat too]

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

 

[Mirj2338]

This is a good recipe, but needs a lot more salt and pepper than one dash. I used green lentils since black aren't avilable here. Also, the addition of the potatoes made it a little too stodgey for our tastes, I supposed we're too used to madjadarah where the lentils are mixed with the lightness of rice. I liked the addition of coriander. Thanks for posting.

 

[Dienia B.]

i liked the brightness of the lemon here this is a light dish .i used wondra instead of regular flour worked fine made this to go with recipe #415544 i think they worked well for me . i just used the cheapo lentils from the store and added the garlic and dried cilantro into the pot without frying as i has docs orders to stay away from oil . it worked fine for me im SURE that the frying would icrease the flavor and give it a nice crispy texture that i love. i hate those dog gone stars