Description
Watching the meals of lentils, I decided to purchase this product attracted me for some dishes. In addition to the varieties of lentils from the recipe, I bought more lentils Pardina, tempted as a lover of nuts, the inscription on the packaging that the lentils have a nutty flavor. Digging online, I found an interesting recipe that I want to bring to your attention. On the website, this is not found. Just specify the ingredients and their quantity will spread as in the original. I did half of this portion (on trial, so to speak), and unfortunately, some products were not in my fridge. But despite all this, the dish was simple to prepare and delicious.
Ingredients
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500 g
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2 tooth
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400 g
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3 piece
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2 piece
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5 Tbsp
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Cooking
Onion, garlic and ginger to clear. Onion cut into thin half-rings, garlic and ginger to chop. I have ginger were not available, so, unfortunately, without him.
Reheat in a large saucepan with 3 tbsp oil, add the lentils and fry on high heat, stirring constantly, 3 minutes. In this recipe instead of lentils Pardina you can use green lentils.
Add Bay leaves, ginger, garlic, salt and pepper.
Pour 800 ml of water, stir and bring to a boil. Reduce heat and cook under cover for 25 minutes.
Heat in a pan 2 tbsp oil and fry the onion until almost crisp, 10 minutes.
Spread on paper towels to glass the excess oil. Cilantro and sage wash, dry and disassemble on the leaves. Here again I had a problem: the cilantro I don't like, but apart from that I didn't have and sage. You could substitute parsley, but purchase greens from the greenhouses I have no respect, and its not parsley survived the onslaught of the frost, so I have absolutely no greenery. :-(
Lemons scalded with boiling water and cut into large slices. Apply to lentils. Very long doubted about lemons, but drizzled with lemon juice lentils began to Shine with new flavors!
Ready to spread the lentils on a large platter, sprinkle with crispy onions and herbs. The dish can be used as a standalone or as a side dish.
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