Adds bel Tamatem
This is good hot or cold, with plenty of raw olive oil.
Recipe information
Yield
serves 4
Ingredients
2 cloves garlic, crushed
3–4 tablespoons extra-virgin olive oil
3 medium tomatoes, peeled and chopped
1 cup large green or brown lentils, washed
Salt and pepper
1 teaspoon sugar
1/4 cup chopped flat-leaf parsley
Preparation
Step 1
Heat the garlic in 1 tablespoon of the oil for a moment or two, until the aroma rises. Add the tomatoes and cook for 3 minutes. Then add the lentils and about 1 cup water. Stir and simmer, covered, over low heat for 20 minutes, or until the lentils are tender, adding salt, pepper, and sugar when they begin to soften.
Step 2
Before serving, add parsley and stir in the remaining oil.
