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Persian Lentil Stew - Adasee

1 cup dried lentils (green/brown), well rinsed
3 cups water
1/4 tsp salt
1/4 tsp pepper
1/4 tsp oregano
1 tbsp butter or margarine
fresh or dried marjoram, chopped for garnish

Put the lentils and water in a pan, bring to a boil, then cook over
low heat for 15 minutes. Add the salt, pepper and oregano and
continue to cook for about 30 minutes to soften the lentils and
evaporate the liquid. Toward the end of this process stir in the
butter if you are having a dairy meal, or margarine if you are
having a meal with meat. Mash a few tablespoons of the lentils
against the side of the pan to thicken the stew.

Serve warm, Let each diner garnish with marjoram to taste. Serves
4 with other dishes.

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