Lebanese Lentils Mudammas
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A traditional Lebanese dish of large-grain green lentils cooked with lemon juice and garlic, served with fresh vegetables and pickles. Nutritious and flavorful, perfect for a wholesome meal.
00:40:00 total
Serves 6
easy
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Ingredients
- large-grain green lentils - 3 cups (washed and cleaned)
- water - 7 cups (for cooking lentils)
- fresh lemon juice - 1 cup (strained from pulp and seeds)
- garlic - 1 head (medium-sized head, crushed with salt)
- salt - watch the video to see (to taste)
- olive oil - watch the video to see (for drizzling on serving)
- fresh vegetables - watch the video to see (such as cucumber, pepper, tomato, radish, mint for serving)
- pickles - watch the video to see (such as pickled cucumber, turnips, eggplant, makdous)
- hot pepper - watch the video to see (optional, for sprinkling)
Instructions
- Prepare Lentils: Wash and clean the lentils thoroughly to remove impurities, straws, and small stones.
- Cook Lentils: Place the lentils in a pot and cover with 7 cups of water. Bring to a boil over high heat, stirring occasionally and removing foam that forms. Reduce heat and simmer until lentils are cooked and starches start to emerge, about 30 minutes.
- Prepare Lemon Juice: Squeeze fresh lemons to obtain 1 cup of lemon juice. Strain to remove pulp and seeds.
- Crush Garlic: Crush a medium-sized head of garlic with a little salt until smooth and finely crushed.
- Combine Ingredients: Add the lemon juice and crushed garlic to the cooked lentils. Stir well and let boil for about 2 minutes.
- Serve: Turn off heat and transfer lentils to a serving dish. Drizzle generously with pure olive oil. Serve with fresh vegetables like cucumber, pepper, tomato, radish, mint, and assorted pickles. Optionally sprinkle with hot pepper if desired.
