John Myers
Vegetables with Colored Lentils
The perfect vegetables with colored lentils recipe with a picture and simple step-by-step instructions.
- 150 g Organic red lentils
- 150 g Organic lentils green
- 4 piece Organic carrots
- 2 size Red pointed peppers
- 1 pole Leek
- 1 pole Spring onion
- 1 Little ones Onion
- 40 g Fresh ginger
- Peanut oil
- 0,5 bunch Fresh smooth parsley
- 0,5 teaspoon Ras-El-Hanout Spice Mixture Morocco
- Nutmeg
- 1 teaspoon Sweet paprika
- Sea-Salt
- Black pepper from the mill
- First prepare the vegetables, cut everything into small pieces, the ginger and the onion very small. Chop parsley into small pieces.
- I bought red and green lentils that don’t need to be soaked beforehand. It is important that no salt should be on the lentils when cooking, otherwise they will not become soft. I put 150 grams of lentils in two pots and added twice the amount of water. The lentils have different cooking times. The red ones are ready very quickly in about 5 to 8 minutes, the greens in about 15 minutes, please refer to the instructions on the packaging and taste in between, the lentils should still be firm to the bite.
- The vegetables are cooked without adding water. Put some peanut oil in a large saucepan or wok and sauté the ginger and onions over a moderate heat. Then increase the heat to almost maximum and add the carrots, always stirring well. Then the peppers, leeks, etc. Always stir, season with salt. When the vegetables are firm to the bite, reduce the heat and add a little bit of lentil water from the red lentils, then add the lentils (without any more cooking water). Fold everything in well and season with salt, pepper and seasoning with the spices. Just fold in the parsley just before serving.
- I served it with a fruity tomato sauce with tomato pieces and chicken breast. Until then, the vegetables are kept warm on a very low heat. Warm up the tomato sauce. Chicken breast: cut off the thinner parts (tips) and cut the rest in half, plate all parts. Rub the grill pan with oil and heat it up strongly. Briefly fry the meat in portions, season with salt and pepper.
- I liked the green lentils (they look brown) the best. The combination with the fruity, slightly sour tomato sauce is great. Otherwise you can eat it without meat or with fish. The taste is slightly spicy and pleasant, not sharp. So if you like it spicy, you can add your favorite spicer.
- Bon appetit and have fun cooking at home.
Facebook Comments