Yemeni lahsa/ Breakfast series/ Easy and Quick recipe/ Telicious

Heat olive oil in a large pot over medium heat until shimmering.

Add chopped onion and sauté until translucent, about 5-7 minutes.

Stir in minced garlic; cook until fragrant, about 1 minute.

Add sliced green chilies and chopped tomatoes; stir well.

Sprinkle in red chili powder, coriander powder, cumin powder, turmeric powder, and salt; stir to coat the mixture.

Add water to cover the ingredients; bring to a boil, then reduce heat to low.

Cover and simmer for 30 minutes, until the tomatoes are soft.

Taste and adjust seasoning with salt and lemon juice.

Garnish with chopped parsley before serving.

Serve hot with flatbread or rice.

Equipment Needed

Dietary

Allergens