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Magadreh
This is one of my favourite recipes and something we ate quite a lot of at home. It is best eaten warm and is usually served as a side–although the lentils make it so hearty I could eat bowls of magadreh just as it is. The trick is to cook your onions until soft, shiny and golden brown to get a good caramelised flavour.
Ingredients
500 ml 5 125 ml
Method
Cook the lentils by boiling them in 3 times the amount of water until they are just soft.
In a frying pan, fry the onions with
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