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Lentil Ful Medammes

February 14, 2017

Recipe by Carolina Santos-Neves

Lentil Ful Medammes




15 min


40 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).

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