Red Lentils with Jelly & Caramelized Onions

Spring time means light yummy snacks. Our most recent recipe, taken from Taste of Beirut, is just that. With ingredients like red lentils, jelly, caramelized onions, olive oil and more – this dip is anything but ordinary.


  • 1 cup of red lentils
  • 2 cups of water
  • Spices: a dash of cinnamon, paprika, white pepper, cumin, cayenne and sumac
  • Salt, to taste
  • 1/2  cup of jam or jelly (I probably added a whole cup)
  • 2 onions, sliced in rings
  • olive oil, as needed
  • juice of half a lemon OR, more sumac

NOTE: The jam can be replaced with sweet potatoes and one or two tablespoons of molasses or honey.


  1. In a large saucepan, place the red lentils and two cups of water; bring to a boil and simmer for about 30 minutes, until the lentils are cooked and soft. Meanwhile, heat some olive oil and fry the onions till they get crispy and caramelized.
  2. Add  the spices to the lentils  and half the caramelized onions and cook for another 20 minutes.
  3. When  the lentils take the consistency of a porridge, add the jelly and a squeeze of lemon juice.
  4. Serve with the caramelized onions on top, either in a large plate or as a dip with toasted baguette slices or pita triangles.

recipe taken from Taste of Beirut

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