Lentils are good when washed and carefully boiled in fresh water. Make sure that the first lot of water is poured away, and a second lot of hot water added as required, but not too much, and then boil the lentils slowly on the hearth. When they are cooked, add for flavour a little vinegar, together with the addition of that spice which is called Syrian sumach. Sprinkle a spoonful of this spice over the lentils while they are still on the fire, and stir in well. Take the lentils off the fire and serve. You can for flavouring add a good spoonful of oil from unripe olives to the second lot of water while the lentils are still cooking, as well as one or two spoonfuls of coriander including the roots - not ground but whole - and a pinch of salt for seasoning.
(BACK)