Brown lentils are among the most common and useful types of lentils among people, because of its delicious taste and multiple health benefits, as it is rich in proteins, vitamins, and minerals necessary for the health of the body, which makes it an essential element in many dishes.
Among the most famous foods in which the lentils are included: the picnic, the lentils, the Koshari, and the “Abu Jibaha lens” dish, which is a traditional dish preferred by many.
Below, we offer two common ways to prepare lentils, “Adass Abu Jibah”, and the brown lentil soup.
How to prepare Abu Jabah lens
the components:
A cup of brown lentils
Grated onion
1 tablespoon of mashed garlic
1 tablespoon of ghee
Salt and black pepper as desired
Half a cup of tomato juice
How to prepare:
The lentils are washed well and then soak in the water for two hours.
In a deep saucepan, heat the ghee, add the onions to it and fry to wither.
Add the garlic and saute with onions until its smell and color change.
Add lentils to the pot and stir well, then add tomato juice and mix the ingredients.
Season the mixture with salt, black pepper, and cumin as desired.
Leave the mixture on medium heat for 20 minutes until the lentils are completely tender.
Pour the lentils into a serving dish and serve hot.
How to prepare brown lentil soup
the components:
Three quarters of a cup of lentils
6 cups of vegetable broth
3 carrots cut into small cubes
2 onion cut into cubes
2 onion is chopped
A clove of mashed garlic
1 tablespoon of grated fresh ginger
Half a teaspoon of salt
A quarter of a teaspoon of black pepper
Cumin
A small potato can be added as desired
How to prepare:
In a non -adhesive saucepan, heat the oil over medium heat, then add carrots, onions, garlic, ginger, cumin, salt, and black pepper.
Stir the ingredients until they wither and become soft.
Add the lentils (and the chopped potatoes can be added) and stir with the rest of the ingredients.
Pour the vegetable broth over the mixture, reduce the heat, and leave to a boil on a quiet heat for 25 minutes until the ingredients are completely tender.
After the soup becomes thick, remove from the heat and serve hot.
