300 gr of green lentils
1 onion, finely chopped
1-2 cloves of garlic, likewise
Some ripe tomatoes or a can of chopped tomatoes or tomato paste (depends on availability and taste)
1-2 carrots, chopped
1 celery stalk, chopped (optional)
Some chopped parsley
In a medium/large saucepan lightly fry the garlic and onion in olive oil. Add the tomatoes and cook for 3-4 minutes. Add the lentils, chopped carrots, celery and salt. Add water and bring to the boil. Let it cook for about 40 minutes or until the lentils are soft. They absorb the water so keep an eye in case they get stuck. If they are cooked and have absorbed the water there’s no need for more, but if not, add more to help them cook. In the end you’ll get a lentily pulp, there shouldn’t be much water left in it. No problem if there is, just use a ladle with holes to serve it, or eat it as a soup. Some people like to add bay leaves in the mix, it gives it a nice flavour. When it’s finished, throw in the chopped parsley and serve.
This is a very flexible recipe and you can pretty much embellish the lentils with any veg you like. I sometimes put a chopped pepper instead of celery, mushrooms go well too (add them near the end), lemon juice…be brave and try variations.
Goes fantastically well with natural set yogurt. Eat and help yourself to seconds, it’s lovely! There is also a version with rice which I promise to share with you all if you’re nice 🙂