Rashouf (al-rashoof)

Instructions

1. Rinse the green lentils and cook them in boiling water for 25 minutes, until tender.
2. Meanwhile, fry the sliced onions in olive oil until golden, then add the crushed garlic.
3. In a bowl, whisk the yogurt with the flour and a ladle of lentil broth to prevent lumps.
4. Pour this mixture into the pot, add the cumin, salt and pepper, then stir constantly over low heat for 10 minutes without letting it boil.
5. Finish with the dried mint, adjust the seasoning and serve lukewarm with bread.