Adas Bil Hamod (Lentils with Lemon Juice) 1 1/2 lbs. Black lentils, about 3 cups 2 Peeled, chopped potatoes 2 tablespoons Flour 6 Crushed garlic cloves 1/4 cup Chopped corriander 1/4 cup Lemon juice dashes of Salt and pepper Boil lentils in water for 15 minutes. Add over the potatoes and continue cooking till lentils are tender. Fry garlic, corriander with tablespoon olive oil till slightly tender. Mix flour with little water. Add to lentils with the garlic mixture. Cook 30 minutes on medium heat. Before serving add lemon juice. Serve hot or cold with pita bread as an appetizer. From "One Thousand And One Delights" by Nahda Salah available through International Promoters of Art Inc. middle eastern recipe index christina m k al-sudairy buy the book!