Wine & Dine

Brown Lentils

06/06/2016
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Can I just say the preparation time for Lentils is a trip…Anyone else think so? Why oh why do we have to soak the pulse for so long? Anyways always wanted to try cooking lentils for myself…My Aunt cooks them a lot and it smells real good! Lentils are good source of; B-Vitamins, Protein and Cholesterol lowering fibre…

What you need

  • Lentils (depending on the portion you want)
  • Red Onions (Chopped)
  • Well diced carrots (I used two)
  • Celery (Finely Chopped, I used two)
  • 3 – 4 Cloves of Garlic (Love Garlic too much..Finely chopped)
  • 1 Bay Leaf
  • Tomato puree
  • Spinach (sliced thinly)
  • Dried oregano, basil, black peppercorn, salt, chilli flakes
  • Vinegar (I added 3 table spoons)
  • Boiled Water
  • Olive Oil

My method

Pre-heat the oil, add in well chopped onions, celery and carrot. Cook till tender.

Add in 1 bay leaf, oregano and basil and cook all together for 2 minutes.

Stir in lentils, tomato puree and add water. Season with salt, black peppercorn, chilli flakes as you desire.

Cook for about 45 minutes whilst stiring at intervals. Add in chopped spinach and tablespoons of vinegar and cook for another 10-15minutes.

Serve with a side of bread!

I wanted more of a soup than broth but cooked too much Lentils and did not chop my vegetables properly so ended up with a broth. Would be making it smoother next time.

TIP: Ingredients quantity should be based on portions you want to serve.

 

 

 

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