Lentils: Black with vegetables

As part of the Product of the Month column, we decided to study lentils and each week of March we will publish a recipe with one of its four types: red, green, black or brown. TO LEARN THE PROPORTIONS OF EACH INGREDIENT, FIND A CURSOR ON A PICTURE.

Black lentils with vegetables

Cooking method:

Before cooking lentils better soak for a few hours or overnight. Wash the soaked lentils, put in a saucepan and add water, bring to a boil and leave to simmer for 15 minutes.

While the lentils are boiling, pour olive oil in a deep frying pan over medium heat and fry the finely chopped garlic, onion and thyme. If you use spices, add them now - one tablespoon of cumin and red pepper; mix everything and fry over low heat until the onions are transparent (10-12 minutes).

Add the finely chopped bell pepper and simmer another five minutes.

Ready lentils fold in a colander, put in a frying pan to the onion, add one and a half cups of water and chopped tomatoes. Cook over low heat under the lid for half an hour until all the water has evaporated.

Five minutes before the readiness add salt and freshly ground black pepper. Add cilantro directly to the plates.

Watch the video: Vegetarian Vegetable Lentil Soup (May 2024).