Lebanese lentils

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Recipe by Damaris Beems Course: MainsCuisine: Lebanese
Servings

4

Preparation

10

minutes
Cooking time

40

minutes
Soaking of the lentils

6

hours
Total time

50

minutes

Ingredients

  • 1 onion

  • 200 gram dry lentils

  • 4 cloves garlic

  • 2 large carrots

  • 1 red bell pepper

  • 1 red hot chili pepper

  • 1 small can tomato puree

  • 1 table spoon coriander seeds

  • 0,5 tea spoon brown sugar

  • 0,5 table spoon cinnamon

  • 1 lemon for its juice

  • 2 table spoons vegan broth

  • salt and pepper

  • olive oil

  • 1 bouquet fresh coriander

  • 150 ml coconut yogurt

  • 2 table spoons sumac

Directions

  • Heat a thick bottomed pan and pour in the olive oil. Fry the onion cut into small pieces. Add the sliced garlic, the red bell pepper and the carrot cut into pieces. Also add the coriander seeds.

    Add the lentils, 0,5 liter of water, the tomato puree, the cinnamon and the sugar. Bring to cook and let it simmer for 20 minutes. Then add the broth, the chili pepper and the lemon juice. Bring to taste with salt and pepper.
  • Serve with the coriander leaves that you have chopped. And with some of the yoghurt. Sprinkle the sumac over the yoghurt.

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