Ghalieh Ⓥ

• large saucepan with lid
• wooden spoon
• small pan

• 2 medium onions
• 3 T oil, divided
• 1¾ c brown lentils, rinsed
• 3½ c water
• 3 medium zucchini, sliced or diced
• 1 T lemon juice
• 1½ t salt
• ½ t pepper
• 1 t cumin
• 2 T parsley

Heat 2 T oil, add the onions, and sauté until golden. Add lentils and water, bring to a boil, lower heat, and simmer for 15 minutes.

Stir in the zucchini, cover, and simmer until tender, about 20 minutes. Stir in lemon juice and spices.

Meanwhile, mince the quarter onion. Heat the remaining T butter and fry the onions until golden.

Transfer the lentils to plates, top with fried onion, and garnish with parsley.

Adapted from the recipe in Vegetarian Dishes from Across the Middle East – read my review.

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