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Middle Eastern   -   Lentil And Meat Stew With Potatoes (Syria)   adapted from From the Lands of Figs and Olives by Salloum and Peters

  • 1 Cup Lentils -- washed
  • 6 Cups Broth
  • 3 Tablespoons Butter
  • 1/2 Pound Beef -- cubed
  • 2 Medium Onion -- finely chopped
  • 2 Cloves Garlic -- finely chopped
  • 3 Medium Tomatoes -- finely chopped
  • 5 Medium Potato -- finely chopped
  • Salt And Pepper -- to taste
  • 1 Teaspoon Cumin
  • 1 Teaspoon Thyme
Directions Bring lentils and broth to a boil. Cook over medium heat for 15 minutes and set aside. In frying pan, melt butter and saute meat over low heat until it is well browned. Add onions and garlic and saute until the onions are golden brown. Put lentils and broth in a baking dish. Add the meat mixture and remaining ingredients. Stir and cover. Bake at 350 degrees for 1 hour. Serve.
Serves 6
Time to Make 0:00

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