Lentil Ful Medammes
PREP TIME15 min
COOK TIME40 min
1 cup dried green lentils
2 cups of water
¼ cup extra-virgin olive oil, plus 1 tablespoon
1 finely chopped peeled onion
2 teaspoon cumin
Pinch of sea salt
1 tablespoon fresh lemon juice
¼ cup fresh parsley leaves
2 chopped-up boiled eggs
Rinse 1 cup dried green lentils, pass through a colander and discard debris.
In a medium pan, combine lentils with 2 cups of water; bring to a boil.
Reduce heat, cover and simmer for 20 to 30 minutes until lentils are cooked thoroughly. Strain.
In a saucepan, warm the remaining tablespoon olive oil over medium heat. Add 1 finely chopped onion, 2 tsp. cumin, and a large pinch of salt.
Sauté for about 8-10 minutes, until onions are translucent.
Stir in ¼ cup olive oil, lemon juice and parsley. Mix and serve with 2 chopped-up boiled eggs (1 per person).