Easy to make, this Yemeni Breakfast Lentil Stew is delicious (and not just for breakfast)!

This is Amjaad Al-Hussain's recipe for Yemeni Breakfast Lentil Stew from her book Sifratna: Recipes From Our Yemeni Kitchen. It's both delicious and easy to make!

You need -

1 1/2 cups dried red lentils

3 cups water

1 tablespoon olive oil

1 large red onion *

1 tablespoon tomato paste**

1 large tomato, chopped (or substitute half a can of chopped tomatoes)

2 cloves garlic, minced

1 teaspoon ground cumin

1 teaspoon ground coriander

1/2 teaspoon ground pepper

1/2 teaspoon salt

1/4 teaspoon crushed red pepper flakes (optional)

1 cup fresh parsley, chopped

Rinse the lentils and put lentils and water into a pot and bring to a boil. Stir and reduce to a simmer. Cook until most of the water is absorbed and the lentils tender, about 20 minutes.

As the lentils cook, put the olive oil in a skillet and cook the onions (stirring occasionally) until they soften, about 4 minutes. Add the tomato and cook for a couple of minutes before adding the tomato paste and garlic. After a couple more minutes, add the cumin, coriander, pepper, salt (and red pepper flakes if you are using them).

Add the cooked lentils and stir everything together and cook for several minutes until heated through. Add chopped parsley and serve!

This recipe makes 5 cups or 5-6 servings.

The recipe includes an optional oil topping with garlic and cilantro (you can find it in the link to The Washington Post here - https://www.washingtonpost.com/recipes/breakfast-lentil-stew/17033/ ). I just added some fresh cilantro on top!

Amjaad Al-Hussain's website (with more recipes) is https://www.sifrafoods.com

*I used a white onion.

**Do you use tomato paste in a tube? It's the best - especially when you don't need much.