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Nutrition Facts
Serving Size 1 (269g) Recipe makes 8 servings
Calories 354
Calories from Fat 8		(2%)
Amount Per Serving		%DV
	Total Fat 1.0g	1%
	Saturated Fat 0.2g	0%
	Monounsaturated Fat 0.2g
	Polyunsaturated Fat 0.5g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 30mg		1%
Potassium 1060mg		30%
Total Carbohydrate 63.4g		21%
	Dietary Fiber 27.3g	109%
	Sugars 2.4g
Protein 23.4g		46%
detailed view... how is this calculated?

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Adas Bil Hamod - Lentils With Lemon Juice

Recipe #173611 | 55 min | 10 min prep | add private note

⁽⁶⁾ RATE IT NOW Print Recipe

By: Elmotoo
Jun 19, 2006

From "One Thousand And One Delights" by Nahda Salah. Posted for Zaar World Tour II.

SERVES 8 -10 (change servings and units)

Ingredients

1 1/2 lbs black lentils, about 3 cups (a good substitution is French green lentils)
1 quart water
2 peeled chopped potatoes
2 tablespoons flour
6 crushed garlic cloves
1/4 cup chopped coriander
1/4 cup lemon juice
1 dash salt
1 dash pepper

Directions

1
Boil lentils in water for 15 minutes. Add the potatoes and continue cooking till lentils are tender, approximately 15 more minutes stirring occasionally.
2
Fry garlic, coriander with tablespoon olive oil until slightly tender. Add to lentils.
3
Mix flour with 2TB water & add to lentils.
4
Cook 15 minutes more on medium-low heat, stirring occasionally to prevent sticking/burning. Before serving add lemon juice.
5
Serve hot or cold with pita bread as an appetizer.

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Featured Reviews for This Recipe

From: mersaydees

On Aug 30, 2009

Chose this dish for the intrigue. It has some issues from a Western perspective. DH thinks it very dry, while I think it lacked flavor. I liked the texture, DH didn't. I used the expensive French lentils, so DH and I are brainstorming what to do with our huge pot of leftovers! I want to enhance the flavors in order to use as a pita pocket filler for lunches. Thanks, Elmotoo, for a dish that has us brainstorming! Made for Veggie Swap.

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From: becy

On Jun 9, 2008

The only difference I made to this was to add an extra potato and a dollop of butter right at the end... Delicious! I love lentils, and this is a nice warming and simple recipe. I served it with fried eggplant and yoghurt sauce..... Thanks for the recipe.

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From: bluemoon downunder

On Nov 15, 2008

I love lentils and the fact that they are a healthy food choice is such a bonus! I used green lentils. At the beginning of step two, I added a generous pinch of cumin and, at the end of step two, I added several handfuls of chopped baby spinach leaves. In step three, I added one tablespoon of water and one tablespoon of white wine. Couldn't resist. Loved the blend of flavours. We enjoyed this warm and chilled, and since it is such a fabulously healthy choice - and very filling - I'll certainly be making it again, and probably tampering with it each time. Sorry, Elmotoo, I'm just not good at sticking to recipes: mine or anyone else's. Made for the October Vegan Swap.

2 people found this review helpful

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From: Susiecat too

On Feb 27, 2008

OK, first off let me say how I altered the recipe just so that I can be fair — I made this as a soup instead of as written. What I did is use only 1 lb. of lentils, 5 quarts of water, and the rest of the recipe as is. Ooops — I also didn't have fresh coriander, so instead used about 3 Tbsp. of ground powdered coriander in the onion/garlic saute. I upped the amount of salt and pepper because after the dilution with so much extra water it really needed it. So, that being said, Bethie do you think I still made your recipe? I think I mostly did. So, to the review part — WE LOVED THIS!! It was a soothing, warm and wonderful bit of goodness on a gray, blustery cold day. I am going to make my notes of what I changed on the recipe, so that I can make it again in the future as an option for soup. I will also try it again as written, since I already know the flavor combination is one that I like — and then I will make sure to have fresh coriander (cilantro) on hand. Thanks for the wonderful dinner, Elmotoo! Made for NAME Tag