Soups
Adas Hamma (lemon lentils)
A thick lentil stew brightened with lemon, onion and tomato, typical of Hejazi cooking. It's eaten hot with bread, often as a starter or a simple lunch.
Ingredients
Ingredients
Spices & seasoning
Optional extras
On the side
Instructions
- Rinse the lentils under clear water until the water runs clear.
- Cook the thinly sliced onion in the olive oil for 6 minutes until translucent.
- Add the crushed garlic, grated tomato and cumin, then cook for 3 minutes, stirring.
- Pour in the water and the lentils, bring to the boil, then simmer gently for 25 minutes.
- Off the heat, add the lemon juice and chopped coriander, adjust the salt and serve hot.
Variations and tips
Spicier version. Add a spoonful of sweet paprika while the onions cook.
Lighter version. Replace half the lentils with diced potatoes.
More ideas
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Saudi Arabia
Saudi Arabia
Saudi Arabia
Saudi Arabia
Saudi Arabia
Saudi Arabia
Saudi Arabia
Saudi Arabia
Original Ecomely recipe.