Tuesday, August 10, 2010

Lebanese Lentil soup

      Today I felt cooking one of my favorite recipes. When I used to run my long runs on sunday i used to have this recipe the night before. It really gives the same boost as pasta ...  This is a popular, healthy lentil dish that can be found all over the Middle East. My version is Lebanese and i really recommend it!
Het is echt lekker!!


   1 lb black lentils 
   3 Crushed garlic cloves 
   16 onces chopped coriander or Fresh Spinash
   3/4 cup lemon juice 
   dashes of Salt and pepper
   1 tablespoon dried mint, crushed


Put the lentils, garlic, coriander, onions and mint into the pot. Pour in enough water so that it is about 2 inches deeper than the lentil mixture. 
Bring to a boil; reduce heat to medium. Simmer, uncovered, until lentils are tender, about 20 minutes. If soup gets too thick, add a little more water. Salt to taste. Lower heat and stir in lemon juice.


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