Egyptian Lentil Stew

• 2 onions, peeled and chopped
• 4 tablespoons olive oil
• 8 cups water
• ½ pound red lentils
• Salt to taste or 4 tablespoons of soup mix (you can use any kind of soup mix, or if you don't have any, you can just leave it out)
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 lemon

Ingredients for 4 servings (2.4 kg) · the original recipeShow how each ingredient was counted

Method

1. 1

   Place the chopped onions into the big pot, along with the 4 tablespoons of olive oil.

2. 2

   Sauté the onions on low heat until they turn translucent and slightly golden.

   Stovetop
3. 3

   Add the 8 cups of water, lentils, soup mix, cumin, and coriander to the pot with the onions.

4. 4

   Stir, then turn up the temperature of the stove to about medium heat (you want it to be slightly bubbling, but not boiling).

   Stovetop
5. 5

   Let it simmer for an hour, stirring every few minutes to make sure that it doesn't burn. You may have to turn the temperature of the stove up or down a little. Taste, and add salt if needed.

   Stovetop
6. 6

   Turn off the stove and put the pot on a different burner so that it doesn't continue to cook.

   Stovetop
7. 7

   Take your lemon, and cut it in half. Then, squeeze it on the juicer until there is no more juice in the lemon.

8. 8

   Stir the lemon juice into the pot.

9. 9

   Taste the soup, and serve! Cumin and more fresh lemon and can be added to the bowl according to preference.