Middle Eastern Recipes > Side Dishes > Adas Bil Hamod >
Adas Bil Hamod
Iraqi lentils with lemon juice
3 C (about 1-1/2 LBS) black lentils
1 QT water
2 potatoes, peeled & chopped
6 garlic cloves, minced
1/4 C fresh coriander, chopped
1 TBS olive oil
2 TBS flour
2 TBS water
Salt & black pepper to taste
1/4 C lemon juice
In a large cooking pot, bring water to a boil. Add lentils and boil for about fifteen minutes. Add the potatoes; continue cooking until lentils are tender, about fifteen additional minutes, stirring occasionally. In a skillet, cook garlic and coriander with olive oil until slightly tender; add mixture to lentils in cooking pot. In a small bowl, mix the flour with two tablespoons of water; add mixture to lentils in cooking pot. Season with salt and black pepper to taste. Cook for about fifteen minutes over medium-low heat, stirring occasionally. Add lemon juice just before serving. Recipe makes about ten servings.
Suggestion: Serve with pita bread.
Related Link:
Food Fare Culinary Collection: Arabic Cookery
HOME | Recipes | News & Updates | About Food Fare | Contact | Site Map
