مجدرة لسان العصفور

In a saucepan, wash the lentils thoroughly, put them in water with the specified amount of water (2 cups of water per 1 cup of lentils) and let them boil on the fire for 20 minutes.

In another bowl, toast the bird's tongue in butter over medium heat until golden in color.

Add the chopped cilantro, green onions and chickpeas to the roasted bird's tongue and stir well

Add the spices (salt, black pepper, garlic powder, cumin) to the mixture and stir well.

Add chicken stock or chicken stock water (to taste) to the mixture, then bring to a boil until the bird's tongue soaks up the broth.

Serve the dish after the mujaddara is cooked and garnish with olive oil