Published in the TML Magazine Issue 13, 2021
PALESTINIAN RED LENTIL STEW
By Nivin Qaisi
@nivinskitchen
Ingredients
- 2 tbs olive oil
- 1 medium onion diced
- 1 cup red lentils washed and drained from water
- 1/2 cup medium grain rice
- 1 tsp cumin
- 1/2 tsp turmeric
- Salt to taste
- About 3 cups of water, vegetable broth or chicken broth (your preference)
FOR GARNISHING:
- Fried onion
- Chopped parsley
- Pomegranate seeds
- Lemon wedges
Instructions
- Wash the lentils well and put them in a pot with water to cover them and boil for five minutes.
- Then strain in the water and put the lentils back in the pot together with a bay leaf, cover them with water, boiling for about 45 minutes.
- Stain the lentils discard the bay leaf and set aside to cool.
- Clean and wash the vegetables and cut them, leaving the aside.
- Pour the cooled lentils in a deep salad bowl together with the vegetables and mix gently.
- In a bowl pour all the ingredients for the dressing mix and pour over the salad.
- Put the salad in the fridge until it is cooled to the cool.
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