In a soup pan, fry up some onions, quickly, until beginning
to brown. Add lots of garlic, some cumin, some cinnamon, some mint and a green
chilli. Fry a little while longer.
Add half a cup of green lentils and some diced carrots and potatoes.
Top up with stock.
Boil until lentils are well done.
Add lots of chopped spinach and boil a little longer.
Just before serving, add lemon juice and grated lemon zest.
Drizzle with olive oil.
Make it quite thick, and serve with rice on the side. I suggest
my Egyptian-style rice:
Wash and thoroughly drain the rice. Heat up a little oil and a good knob of
butter
in a pan. Toss in some cumin seeds and lots of black pepper. Add stock as
usual (1 1/4 volume of rice). Bring to boil. Stir. Cover tightly. Turn
down and cook gently, resisting the temptation to look, thus releasing all
the steam for 20 minutes.
If
you use this recipe, please
make a charity donation.
