Ingredients
400g/14 oz dried ful medames beans
1.5 litres/2-3/4 pints water
40 g/1-1/2 oz red lentils
salt
3 cloves garlic, crushed
1/2 teaspoon ground cumin

TO SERVE:
finely chopped flat-leaf parsley
lemon wedges
freshly ground black pepper
1 quantity tarator bi tahni
cos lettuce leaves
sliced tomato and cucumber
6 hard-boiled eggs (optional)
pita bread
olive oil

Directions
Place the beans in a sieve and rinse under cold running water. Place in a bowl with the water, cover and soak overnight in a cool place or in the refrigerator.

Transfer the beans and their soaking water to a large saucepan. Place the lentils in a sieve and rinse under cold running water. Add to the saucepan with the beans. Bring slowly to the boil, cover and simmer over a very low heat for 5-6 hours until the beans are very tender. Do not stir while cooking or the beans will stick to the saucepan. Stir in salt to taste, with the garlic and cumin.

To serve, spoon the hot beans into wide soup bowls or pasta plates and sprinkle with parsley. Serve with lemon wedges, black pepper, tarator bi tahini, lettuce, tomato, cucumber, eggs and bread placed in bowls and dishes, with a small jug of olive oil.