Mahshoosh — Red Lentil and Meat Stew

👨‍🍳 Method

For the Fried onion

1. 1
   Heat the olive oil in a heavy pot over medium heat.

   ⚙ Pan-fryingStovePot
2. 2
   Add the onion and fry for 15 minutes, stirring, until the onion is soft and deep golden.

   ⚙ Adding to the hot fat and fryingStove

   💡Add by cooking time: what needs long (onion, carrot, meat) goes in first, and what burns fast (garlic, dry spices) goes in last, only until fragrant.
3. 3
   Add the garlic and fry about 30 seconds to 1 minute, just until fragrant. Don't let the garlic brown.

   ⚙ Adding to the hot fat and fryingStove

   💡Garlic burns quickly and turns bitter. Add it only after the onion has softened, over medium heat, and add the next ingredient as soon as it smells fragrant.

To assemble

1. 4
   Add the meat and fry, turning, until the meat is browned on all sides.

   ⚙ Adding to the hot fat and fryingStove
2. 5
   Sprinkle in the turmeric, cumin, hot paprika and cinnamon and stir for 30 seconds to a minute, until fragrant.
3. 6
   Add the legumes and stock and bring to a boil.

   Stove
4. 7
   Turn down the heat and simmer over medium-low heat 30–40 minutes, until the legumes is tender.

   ⚙ SimmeringStove

   💡A gentle simmer, not a boil: a hard boil dries the food out and clouds it, a slow simmer cooks it evenly.
5. 8
   Season with salt and black pepper and the lemon juice, taste and adjust.

   💡The lemon goes in at the end: acid at the start of cooking slows down the softening of the legumes. Adjust the salt at the end, after the soup has reduced.
6. 9
   Sprinkle the cilantro on top.