This recipe is from ‘Lebanese Kitchen’ by Salma Hage, a book filled with simple but tasty ideas for cooking at home
Prepare the Onions by slicing and frying in some Olive Oil until soft and starting to brown (maybe 15 – 20 minutes?). Don’t let them burn, but you do want them starting to go crispy. Take them out of the pan and drain on kitchen paper…
Put the Green Lentils in a saucepan; cover with Stock (or water) and bring to the boil with a quarter of a teaspoon of 5 Spice and half a teaspoon of Ground Cumin. Gently simmer the Lentils for 20 – 30 minutes or until cooked
Your kitchen will soon be filled with a deliciously spicy aroma…
Serve the cooked Lentils with the Crispy Onions on top…
A dollop of Greek Yoghurt would be good too