Recipe by *Parsley*
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.
Top Review by Elmotoo
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.
- 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
Directions See How It's Made
- 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.