Читать книгу Easy Vegan Cooking: Over 350 delicious recipes for every ocassion - Leah Leneman - Страница 45

This is another traditional Middle-Eastern dish. There is no need to soak the lentils beforehand.

2 onions

2 cloves garlic

As required vegetable oil

225g/½ lb/l/¹/₃ cups brown lentils Juice of 1 lemon 2 tsp cumin seeds As required sea salt As required freshly ground black pepper

1) Chop the onions. Heat the oil in a large saucepan, and sauté the onions until lightly browned.

2) Crush the garlic.

3) Add the lentils, garlic, lemon juice, and enough water to cover the lentils, about ¾–l inch (2–2.5 cm) over the surface. Cover, bring to the boil, then lower the heat and simmer.

4) Crush the cumin seeds. After the lentils have been cooking for about 15 minutes add the cumin, salt and pepper. Cover the saucepan again, and leave to simmer for a further 10–15 minutes, by which time the water should be absorbed and the lentils tender (if not, then raise the heat and uncover the saucepan).

5) Leave to cool, then chill in the refrigerator.