Green Lentil

Name: Green Lentil - Octavia A.
Ingredients: 200 g green lentils; 3 tablespoons olive oil; 1 red onion; 1 carrot; 2 tablespoons tomato paste; 2 tablespoons chopped fresh dill; salt; pepper. Sauce: 50 ml balsamic vinegar; 5 cloves of garlic; 1 teaspoon black pepper; 1 tablespoon olive oil.

Sezon - Green Lentil by Octavia A. - Recipia

When I'm in the mood to cook something quick and hearty, I always turn to this green lentil dish. I've found it works really well on cold days, but it's light enough for summer too. The recipe doesn't require much effort, the ingredients are easy to find, and the flavor is well-balanced. I've tested it many times and it has never let me down. Quick Info Total time: about 30 minutes Preparation time: 5 minutes Cooking time: 20-25 minutes Servings: 3-4 Difficulty: easy Recipe type: main dish, vegan or side dish Ingredients 200 g green lentils 3 tablespoons olive oil 1 red onion 1 carrot 2 tablespoons tomato paste 2 tablespoons chopped fresh dill salt, to taste pepper, to taste For the dressing: 50 ml balsamic vinegar 5 cloves garlic 1 teaspoon black pepper 1 tablespoon olive oil Preparation Method 1. Rinse the lentils well in cold water, 2-3 times. Don’t skip this step, especially if the lentils are bulk. 2. Place the lentils in a medium pot and cover them with about 500 ml of boiling water. Keep on medium to low heat. 3. While the lentils start to boil, finely chop the onion and dice the carrot into even cubes. 4. Add the onion and carrot to the pot, along with the 3 tablespoons of olive oil. Continue to simmer for 15 minutes. If you see the water reducing too much, add a little more to prevent the lentils from drying out. 5. After the lentils and vegetables have cooked for about 15 minutes, dilute the 2 tablespoons of tomato paste with 100 ml of cold water and pour it over the lentils. Stir gently and let it cook for another 5 minutes. 6. Check if the lentils are cooked; they should be soft but not mushy. Add salt to taste and turn off the heat. 7. Finally, add the chopped dill. Let it sit covered for a few minutes for the flavors to meld. 8. For the dressing, crush or finely chop the 5 cloves of garlic and mix them with the balsamic vinegar, pepper, and one tablespoon of olive oil. Stir until well combined. The dressing is added to the lentils just before serving, about 1-2 tablespoons per portion, depending on preference. Why I Make This Recipe Often It’s ready in half an hour and doesn’t require special ingredients. The lentils are filling, and if there are leftovers, they taste even better the next day. It saves me from complicated cooking and is easy to adapt to what I have in the fridge. The garlic and vinegar dressing gives it a clear and fresh flavor. Tips and Variations Tips Check the lentils as they cook; sometimes they need a little more water, especially if simmering uncovered. If you want the dressing to be less intense, use less balsamic vinegar or add a tablespoon of water to the mixture. Substitutions If you don’t have dill, you can skip it or use parsley, but the flavor will be different. Red onion can be replaced with yellow or white onion. Balsamic vinegar can be swapped for apple cider vinegar, but the flavor will be milder. Variations You can add some diced bell pepper if you want to vary the texture. If you don’t like tomato paste, you can dilute it even more, just to add a hint of flavor. For a heartier dish, let the lentils cook a bit longer to thicken. Serving Ideas I enjoy it plain as a main dish, but it also works well as a side with fish or tofu. With toasted bread or pita, if you want something more filling. The dressing should be added only at the end to avoid making the lentils too soggy if you plan to save some for the next day. Frequently Asked Questions 1. Can I use red lentils instead of green lentils? I don't recommend it here, as red lentils cook much faster and tend to fall apart. Green lentils hold their shape. 2. How long does the garlic dressing last in the fridge? The dressing lasts about 2-3 days in the fridge, but the garlic flavor intensifies. Stir it a bit before using it again. 3. What can I do if the lentils are overcooked and mushy? You can use the lentils as a base for a cream soup or eat them as a spread. 4. Can this lentil dish be frozen? Yes, but the texture of the lentils changes. It's better fresh or stored in the fridge for a few days. 5. Can I omit the dill if I don’t like it? Yes, you can leave out the dill; the flavor will be simpler, but the dish remains tasty. Nutritional Values Estimate for one serving (without bread, just lentils and dressing): about 280-320 kcal. Protein 13-16 g, carbohydrates 40-45 g, fats 9-11 g (mostly from olive oil). The main source of fiber is the green lentils, which also provide minerals like iron. Values may vary depending on how much dressing you use. Storage and Reheating The lentils store well in the fridge in a sealed container for about 2-3 days. They can be easily reheated over low heat with a tablespoon of water to prevent drying out. It's best to keep the dressing separate in a small jar and add it only at serving time. I don’t recommend freezing, as the lentils become too mushy when thawed.

Green Lentil

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