Ingredients used: Green Lentils 1000 g
Green lentils are a staple of Anatolian cuisine and are prized for their nutty, slightly earthy flavour and high nutritional value. In this classic preparation with olive oil, the lentils retain their shape while gaining a pleasant depth of flavour. This dish is suitable both as a main course and as a satisfying side dish.
Ingredients
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1.5 glasses of water The green lentils
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1 large onion
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1 carrot
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1 medium potato
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2 garlic cloves
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3 tablespoons olive oil
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1 tablespoon of tomato paste
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1 teaspoon mild paprika
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1 teaspoon of cumin
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1 bay leaf (optional)
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4 tumblers of hot water
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Salt
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freshly ground black pepper
Preparation
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Wash the lentils thoroughly until the water runs clear. Then cover them with fresh water and simmer them over a low heat for about 10-12 minutes. This step ensures even cooking and improves digestibility. Drain and set aside.
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Finely dice the onion, and cut the carrot and potato into small cubes of equal size. Also finely chop the garlic.
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Heat the olive oil in a wide saucepan over a medium heat. Sweat the onions until translucent and lightly browned. Add the garlic and sauté briefly until fragrant.
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Add the tomato puree and fry it while stirring constantly so that the flavours develop. Stir in the paprika powder. Then add the diced carrots and potatoes and sauté for a few minutes.
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Add the pre-cooked lentils to the pan and mix everything well. Add the hot water and the bay leaf. Season to taste with salt, pepper and cumin.
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Simmer the dish over low heat for about 25-30 minutes. The lentils should be tender, but retain their shape. A slightly creamy, but not mushy consistency is ideal.
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After cooking, remove from the heat and leave to rest for 10-15 minutes. During this time, the flavours can fully develop together.
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Serve the dish warm or at room temperature. A little finely chopped parsley or a few drops of lemon juice enhance the flavour. Served with rice or bulgur, it makes a balanced and traditional meal.
