|Lebanese Lentil Stew|
For most in the northern hemisphere, it may be too hot outside to consider this savory, tangy stew for dinner. However here in Roanoke, VA we've had one rainy day after another. With lots of time indoors and cloudy skies causing cooler temperatures, this stew hit the spot.
Lebanese Lentil Stew
2C lentils (the type of lentil found in bags in most American grocery stores)
2 medium potatoes, diced into cubes
1 medium yellow onion, diced
2-4T olive oil
2t citric acid (found in the canning or spice section)
1-2t salt to taste
1T dried mint
1 - Wash and drain lentils because eating dirt or tiny stones is bad news.
2 - Add lentils and water to a large pot, bring to a boil, then reduce heat and simmer for 30 minutes (or until lentils are soft) stirring occasionally.
3 - Add the diced potatoes, salt, pepper, mint, and citric acid. Simmer for another 20-30 minutes (or until the potatoes are soft) stirring occasionally.
4- After adding the potatoes, add 2-4T of olive oil to a medium frying pan and fry the diced onion to a golden/medium brown.
5. During the last 10 minutes of cooking, stir the onion into the stew.
|The desired color of the onion in question.|