Prep 10 mins
Cook 35 mins
From Allrecipes. Described as a purely Lebanese and can be eaten hot or room temp. The poster, Farah Momtaz, stresses the importance of using the red lentils. Posting for the tag game in NAME.
- 1 tablespoon olive oil
- 1 large onion, chopped
- 1 tablespoon salt
- 1 cup dried red lentils, rinsed and drained
- 6 cups water
- 2 tablespoons olive oil
- 1 bunch collard greens, rinsed, stemmed and thinly sliced
- 1 tablespoon ground cumin
- 1 teaspoon ground cinnamon
- 2 tablespoons minced garlic
- 1⁄3 cup lemon juice
- Heat 1 tablespoon olive oil in a large saucepan over medium heat, stir in onion and salt; cook until softened and translucent, about 4 minutes.
- Stir in lentils, and cook for 1 minute. Pour in water, then bring to a boil over high heat, then turn heat to medium-low, cover, and simmer until the lentils are tender, about 15 minutes.
- Meanwhile, heat 2 tablespoons olive oil in a large skillet over medium heat. Add collard greens, and cook until wilted, about 10 minutes.
- When the lentils are tender, stir in the collard greens and season with cumin, cinnamon, and garlic; allow to simmer 10 more minutes.
- Stir in lemon juice before serving.
This was good. More like a starter. It's light; not filling. DH & the picky one didn't care for it. Megavore dd & I shared all of it & were still hungry. Made for NA/ME goes to Lebanon 9/12.