Lentil Ful Medammes

Updated Aug 15, 2018 @ 1:02 pm

Recipe by Carolina Santos-Neves

Lentil Ful Medammes

  • Serves: 2
  • Prep Time:
  • Cook Time:
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  • 1 cup dried green lentils
  • 2 cups of water
  • ¼ cup extra-virgin olive oil, plus 1 tablespoon
  • 1 finely chopped peeled onion
  • 2 teaspoon cumin
  • Pinch of sea salt
  • 1 tablespoon fresh lemon juice
  • ¼ cup fresh parsley leaves
  • 2 chopped-up boiled eggs


  1. Rinse 1 cup dried green lentils, pass through a colander and discard debris.
  2. In a medium pan, combine lentils with 2 cups of water; bring to a boil.
  3. Reduce heat, cover and simmer for 20 to 30 minutes until lentils are cooked thoroughly. Strain.
  4. In a saucepan, warm the remaining tablespoon olive oil over medium heat. Add 1 finely chopped onion, 2 tsp. cumin, and a large pinch of salt.
  5. Sauté for about 8-10 minutes, until onions are translucent.
  6. Stir in ¼ cup olive oil, lemon juice and parsley. Mix and serve with 2 chopped-up boiled eggs (1 per person).
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