Egyptian Lentil Stew
A hearty and comforting Italian-inspired dish made with red lentils, onions, garlic, and aromatic spices.
Ingredients
- ●1 cup Red Egyptian LentilsRinsed and drained
- ●1 medium OnionChopped
- ●3 cloves GarlicMinced
- ●2 tablespoons Olive Oil
- ●2 tablespoons Tomato Paste
- ●1 teaspoon Dried Oregano
- ●1 teaspoon Salt
- ●1/2 teaspoon Black Pepper
- ●4 cups Water
- ●4 slices Toasted BreadOptional
Instructions
- 1
Preheat oven to 375°F (190°C).
- 2
In a large pot, heat the olive oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
- 3
Add the minced garlic and cook for an additional 1-2 minutes, until fragrant.
- 4
Add the red lentils, tomato paste, dried oregano, salt, and black pepper. Cook for 1-2 minutes, stirring constantly.
- 5
Add the water to the pot and bring to a boil. Reduce the heat to low and simmer, covered, for 30-40 minutes, or until the lentils are tender.
- 6
Preheat the oven to 400°F (200°C).
- 7
Slice the toasted bread into 1-inch pieces and place on a baking sheet.
- 8
Drizzle the bread with a little olive oil and toast in the oven for 5-7 minutes, or until crispy.
- 9
Serve the Egyptian Lentil Stew hot, garnished with toasted bread and a sprinkle of parsley, if desired.
- 10
Optional: Serve with a side of garlic bread or a green salad.