Easy Kosher Recipes » Vegetarian » Black lentils with persimmon slices

Black lentils with persimmon slices

Debbi Ezer
עדשים שחורות עם אפרסמון

This recipe is perfect for an extra in a salad or in cooking a full dish - but either way this is a delicious dish, original and very refreshing. A very simple dish to prepare but of course important to remember to soak the beans several hours before starting to cook.
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Prep Time: 3 hours
Total Time: 3 hours


  • 1 Cup Small Black lentils
  • Alot! Water
  • Olive Oil
  • 2-3 Medium Purple Onion
  • 1/2 Cup Brown Sugar
  • 1/2 Cup Balsamic Vinegar
  • 1/4 Cup Wine Vinegar
  • As Needed Ground Black Pepper
  • As Needed Salt
  • Cut into slices persimmon


  • Soak the beans in water for several hours.
  • Cook the beans in plenty of water until they soften - but not too much. They should be al dente. (How to check? Spend a little time and place on a board. As soon as it is possible to squeeze the lentil with your thumb completely – its ready)
  • Meanwhile, coarsely chop the onions.
  • Heat the olive oil in a pan.
  • When the oil is hot - Fry the onions until they become translucent.
  • Sprinkle the brown sugar, balsamic vinegar and wine vinegar.
  • Cook everything on low flame for half an hour.
  • Mix with lentils
  • Add black pepper, salt and balsam vinegar.
  • Mix it all - and serve hot.
  • Bon Appetit!

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