👨‍🍳 作り方

1. 1

   Heat olive oil in a large pot or Dutch oven over medium heat. Add the finely chopped onion and sauté until softened and translucent, about 5-7 minutes.

2. 2

   Add the minced garlic, diced carrot, and diced potato. Cook for another 5 minutes, stirring occasionally.

3. 3

   Stir in the chopped tomatoes, baharat, cumin, and turmeric powder. Cook for 2-3 minutes until fragrant.

4. 4

   Add the rinsed red lentils, pierced dried black limes, and water or vegetable broth to the pot. Bring the mixture to a boil.

5. 5

   Once boiling, reduce the heat to low, cover the pot, and let it simmer for 30-40 minutes, or until the lentils and vegetables are tender. Stir occasionally to prevent sticking.

6. 6

   Remove the dried black limes before serving. Season the stew with salt and black pepper to taste.

7. 7

   Ladle the stew into bowls. Garnish with fresh chopped coriander and serve hot with lemon wedges on the side for squeezing.