A delicious and rich dish with legumes in the lead and full of Mediterranean flavors ...
Prep Time15 minutesmins
Cook Time45 minutesmins
Course: Vegetables, Side dish
Cuisine: Mediderranean, Spanish
Keyword: lentils
language: en
gelegenheid: daily dishes
Servings: 4persons
Equipment
stew pot
Ingredients
1tomato
1onion
1clovegarlic
1green peppersweet pointed pepper
2leavesbay leaf
200grlentilsdry, here I used the brown ones
1carrot
2potatoes
1/2t spoonturmeric
pepper and salt
2tbl spoonolive oil
1handfulparsley
Direct in je mandje bij
Instructions
Cut the onion and green pepper into small pieces. Grate the garlic clove.We now first make a "sofrito".Put the 2 tbsp olive oil in a stew pot and add the pieces of onion, garlic and green pepper. Stew this until the onion becomes transparent.
Cut the tomato into small pieces and add it to the "sofrito" together with the bay leaves
Rinse the lentils until the rinse water runs clear. Add the lentils to the rest and cover with water. Top up with water until it is about 2 cm above the lentils.
Depending on the type of lentils you use (so also read the packaging), we let it simmer for 30 minutes on a low heat.
In the meantime, we cut the carrot into slices (0.5 cm thick) and the potatoes into cubes of max. 3 cm thick.
When the lentils have cooked for half an hour, we add the carrot and potatoes. Keep in mind that brown lentils can also turn your carrot and potato brown. I provide an extra carrot that I cook separately and use to give the dish extra color when serving.
Season with salt, pepper and the turmeric.
Provide a fresh green touch when serving with some extra parsley.
Notes
After 13 years, Isabel is an indispensable part of our lives. Cooking is also one of her passions and this recipe is all hers. Lentils along with potato and carrot is a very common combination here. It is therefore mainly eaten at noon as a main meal, often supplemented with meat or fish.