Arabian Lentils

Lentils are packed with tons of protein and kids love them. Take your family on a culinary trip to the Middle East with this tasty lentil recipe. Great as a main dish with a crusty bread.

Ingredients:

1/2 pound of dry lentils
3 cups of vegetable stock
1 cup of water
1 tablespoon of pure olive oil
1/4 of a large white onion, diced
2 garlic cloves, finely chopped
1 tablespoon of ground cumin
Zest of 1/2 of a lemon
Juice of one lemon
Salt and pepper

Preparation:

1. Pour the oil in a 3 quart saucepan and wait until it is hot, but not smoking.

2. Add the onions, then sweat for about 1 minute.

3. Add the garlic, and sweat for another minute ,then proceed to add the cumin, lemon zest, lemon juice, salt and pepper. Mix well with the garlic and onions until fragrant, just a few seconds.

4. To this mixture incorporate the dry lentils, ensuring they all are evenly coated with the oil and other ingredients.

5. At this point add the stock. Allow the lentils to come to a quick boil, then immediately add the water and reduce the heat to medium-low. Cover the saucepan 3/4 of the way and let the lentils cook until tender, about 45 minutes.

For a thicker consistency, you may press the soft grains against the sides of the saucepan to mash the lentils, thickening the soup. If you have an immersion blender, just place it in the middle of the saucepan and pulse a few times to blend a small portion of the mixture.