Dess b'l-besla (lentils with onions)
6 servings
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Lentils, soaked |
| 2 | eaches | Garlic cloves, minced |
| 1 | pinch | Cinnamon |
| ½ | teaspoon | Cumin |
| 1 | pinch | Black pepper |
| 1 | each | Chili pepper |
| ½ | teaspoon | Salt |
| 2 | larges | Onion, thinly sliced |
| 3 | tablespoons | Olive oil |
| 3 | eaches | Bay leaves |
Bring lentils to a boil in enough water to cover. At the same time, make a spice paste by crushing together the garlic, cinnamon, cumin, peppers & salt plus 2 ts water. After 2 or 3 minutes, drain the lentils thoroughly. Add the spice paste, followed by the onions, oil & bay leaves. Stir over moderate heat for several minutes then add water to cover. Reduce heat, cover pot & simmer until lentils are tender. Uncover for a while before serving so that the mixture can thicken.
"The Africa News Cookbook"
Submitted By MARK SATTERLY On 12-07-94