Description
Lentils, mint, some veggies, a pinch of imagination and it turns out very tasty and healthy dish. The idea of this recipe I learned from one cookbook on healthy eating.
Ingredients
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Mint
-
Lentils
300 g
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Sweet pepper
1 piece
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Red onion
1 piece
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Carrots
1 piece
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Garlic
3 tooth
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Olive oil
3 Tbsp
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Vinegar
1 tsp
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Salt
-
Greens
-
Black pepper
Cooking
Lentils "Persian" does not require soaking. Brewed only 10 minutes. Pour the lentils in a heavy pot with water in the ratio 1:2, add garlic. Bring to a boil.
Add a few sprigs of mint, reduce the heat and leave to stew under a lid until tender. Drain the water (leave a little liquid), remove the garlic and mint, to send the beans back into warm saucepan,
Prepare the vegetables, wash, peel. Red onion chopped and fry until transparent in vegetable oil.
Add a finely chopped carrot
and julienne bell peppers. Fry for 1-2 minutes.
Add to vegetables wine vinegar, 2 tbsp liquid (drained from the cooked lentils), salt, pepper and simmer until soft carrots.
To the cooked vegetables add the lentils, chopped fresh mint (about 6 leaves ) stir. Put the lentils with the vegetables in a warm dish for salad, sprinkle with herbs and serve. Serve not hot, but warm with green salad or baby spinach and I have a young green onions. Very tasty! Bon appetit!
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