Description
I suggest you to try the lentils at the very simple and nevertheless a good recipe. I never knew what to cook with lentils but have always wanted to try. Even made a significant step towards our goal - we bought a package of lentils from the grocery store. This recipe is from the category of "I was blinded him from what was" ))). But despite this, it was very tasty! And lentils are so firmly entrenched in our diet... the Big plus of this dish is that lentils can be prepared in advance, for example, in the evening, and put in the fridge. And the next day just to get warm along with the other components in the pan. And again, during preparation, nothing is fried, so perfect recipe for those who are dieting.
Ingredients
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1 cup
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1 piece
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0.25 piece
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1.5 Tbsp
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3 Tbsp
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Cooking
The lentils soak in cold water for a few hours and preferably overnight. The lentils will swell up and cooked very quickly.
Drain the water, rinse the lentils and boil until tender in salted water. Rest when cooked drain the water.
Carrots and celery clean.
Cut into thin strips. This can be done either using a grater for salads "in Korean", or similar special knife, or even easier - if you have the harvester and the corresponding nozzle. If nothing, then just grate it.
Preheat the pan, put the prepared vegetables, add about 1/4 Cup. of water and stew for 5-10 min. During this time, stir 1-2 times. Sorry, forgot to photograph separately Protosenya vegetables. Then add the vegetables to the lentils.
Add salt, spices, tomato sauce. To fill with vegetable oil.
Mix well and stew for another 5 minutes. If the lentils were out of the fridge, perhaps up to 10 min.
To decompose the dish on plates, decorate with greens and serve. Bon appetit!
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