Fattet Adas (lentil fatteh)

Instructions

1. Rinse the lentils, then cook them in water for 25 to 30 minutes over medium heat until tender. Season with cumin and salt.
2. Meanwhile, slice the onions finely and fry them in oil over medium heat for 10 minutes, until well browned. Drain them on paper towels.
3. In the same oil, toast the pine nuts for a few seconds, stirring so they don't burn.
4. Cut the Arabic breads into pieces and toast them in the oven at 200 °C for 5 to 7 minutes, until crispy.
5. Crush the garlic into the yogurt with a pinch of salt.
6. In a dish, arrange the bread pieces, ladle over a few spoonfuls of lentils and their broth, then spread the garlic yogurt on top. Garnish with fried onions and pine nuts, and serve right away.