Lentils are very healthy and a staple in the Mediterranean diet, and DD loves them. My go-to recipe was usually with paprika spice and chorizo, but I recently discovered this recipe and its quickly become a household favorite. The original in Spanish can be found here.
Ingredients (2 and a half servings)
1/2 cup lentils (to speed up cooking can soak for the morning first)
1 garlic clove
1 celery stick
1/2 small turnip/swede
4 tablespoons Olive oil
Finely grate all the vegetabes (except lentils). Sauté en pot with olive oil and1 tsp ground cumin (or to taste). Once cooked and soft but not brown add lentils. Sauté 2 more minutes. Add laurel/bay leaf and salt to taste. Cover with water and gently simmer till lentils are tender, stirring occasionally.
Serve hot with crusty bread.
- Alternatively you can blend the vegetable mixture before adding lentils to give different texture. Both methods are tasty.
- Eat a small tomato salad first to get the vitamin C needed to help absorb the iron from the lentils.
Yes, she actually comes running to the table for this one.