A good partner to omelets, little spicy sausages, and fried or broiled eggplant.

　　

Ingredients

serves 6

　　2 1/2 cups large green or brown lentils, washed

　　1 onion, chopped

　　1 tablespoon vegetable oil

　　2 cloves garlic, chopped

　　Pepper

　　1 teaspoon ground cumin

　　Salt

　　2 tablespoons butter

　　Juice of 1/2 lemon (optional)

　　

Step 1

In a large saucepan, fry the onion in the oil until soft and golden, stirring occasionally. Add the garlic and stir until it just begins to color.

　　

Step 2

Add the lentils, pour in about 2 1/2 cups water, and bring to the boil. Add pepper and cumin, and simmer gently, covered, for about 20–30 minutes, until the lentils are tender, adding salt when they begin to soften. Add more water as it becomes absorbed and let it reduce at the end.

　　

Step 3

Serve with the butter stirred in until melted, and a squeeze of lemon if you like.

　　The New Book of Middle Eastern Food Copyright © 2000Knopf