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A traditional Egyptian dish typically utilizing fava beans, but in this adaptation lentils, and served as a warm hearty stew stirred with olive oil, lemon juice, and garlic.
2 lbs (1 kg) whole red lentils, cooked
1 cup (250 mL) water
2 tsp (10 mL) cumin
2 Tbsp (30 mL) garlic, minced
2 Tbsp (30 mL) jalapeno, seeded and minced
3 Tbsp (45 mL) lemon juice
10 Tbsp (300 mL) extra virgin olive oil
2 cups (500 mL) flat leaf parsley, minced
1 cup (250 mL) Roma tomato, small dice
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