Lentils with Garlic and Mint

Karin Förg: A typical Arabic lentil dish that is great for stuffing pitta, but tastes equally good as a side dish to couscous cheese sticks …

Place the lentils in a colander and rinse thoroughly under running water. Drain slightly, then bring to a boil with the water and sea salt. Cover and cook over medium heat for about 20 minutes, then turn off the heat.

Squeeze the garlic cloves through the press onto the lentils. Fold in the chili spice, nutmeg and mint leaves.

Allow the lentils to swell on the stove top while still warm for another 7-10 minutes with the lid on.

Now fold in the sour cream, fill the lentils into a bowl and garnish with lemon wedges.

Related Recipes:

Lentil Soup with Smoked EelThe day before, soak the lentils in cold water – preferably for one night. One day later, fillet and... Lentils and Sparrows(*) Cooking as in Swabia Ii Select lentils, soak for one night and cook the following day in fresh water... Shanti’s Lentil Cookies with Beetroot VegetablesFor the lentil patties with beetroot vegetables, wash the lentils and cook in water for about 15 minutes. Peel... Stuffed Pointed Peppers with CouscousFor stuffed pointed peppers with couscous, first bring the water to a boil and pour it over the couscous. Let... Lentil Salad with Lukewarm Trout FilletSoak the lentils in cold water for one night. Finely dice the shallot and fry in butter, add the lentils and... Esau’s Lentil DishIn a large frying pot, sauté the onion in olive oil with cumin and coriander. Then briefly brown the garlic... Zucchini Couscous SouffléFor the zucchini couscous soufflé, first wash the zucchini and grate finely. Finely chop the onion and sauté... Couscous with LambIn a large heavy cast iron roaster, sear the meat pieces in hot oil in batches, transfer to a plate. Then add... Truffled Pheasant BreastFor the truffled pheasant breast, use a very sharp knife to cut a thin pocket in the pheasant breast. Salt and... Lentil StewLentils should ensure that there is always enough money in the house next year. This stew gets really hearty...