Lentils are a versatile and healthy ingredient, ideal for being incorporated into various dishes. We start by carefully selecting the lentils, ensuring that they are free from impurities or stones. After this check, they are thoroughly rinsed under a stream of cold water for a few minutes to remove any residues. The next step is to soak the lentils in warm water, recommended for a period of one and a half hours, but if you want to follow Sanda Marin's suggestion, let them sit in warm water for two hours. This process will not only reduce the cooking time but will also help achieve a finer texture.
In the meantime, we take care of the lemon peel. Using a sharp knife, we cut the peel very thin, being careful to avoid the white part, which is bitter. The lemon peel will add a fresh and citrusy flavor to our dish. Once the lentils have soaked, we put them to boil in a pot of cold water, adding the lemon peel as well. We simmer on low heat for about 30 minutes, until the lentils become tender but not overly soft.
Once the lentils are cooked, we drain them using a large sieve to remove any excess liquid. In a pan, we clean and wash the onion, which we chop into small cubes, according to personal preferences. We heat the oil in a pan and add the onion, sautéing it until it becomes transparent, at which point we add the paprika, stirring quickly.
Now, we add the flour 'in a rain', continuously stirring with a wooden spoon to prevent lumps from forming. Once the flour is well incorporated, we gradually add 50-75 ml of warm water, continuing to stir until we obtain a homogeneous mixture. If desired, you can add sour cream for extra creaminess and flavor.
Now it's time to integrate the cooked lentils, the bay leaf broken into a few pieces, and a teaspoon of sugar to balance the flavors. We season everything with salt and a mix of white, green, and black pepper, to taste. We let the mixture simmer for a few minutes so that the flavors combine perfectly. Finally, we remove the bay leaf and prepare to serve this delicious dish.
We chose to serve the lentils with turkey steak, but the combination can vary depending on personal preferences. Enjoy your meal!
In the meantime, we take care of the lemon peel. Using a sharp knife, we cut the peel very thin, being careful to avoid the white part, which is bitter. The lemon peel will add a fresh and citrusy flavor to our dish. Once the lentils have soaked, we put them to boil in a pot of cold water, adding the lemon peel as well. We simmer on low heat for about 30 minutes, until the lentils become tender but not overly soft.
Once the lentils are cooked, we drain them using a large sieve to remove any excess liquid. In a pan, we clean and wash the onion, which we chop into small cubes, according to personal preferences. We heat the oil in a pan and add the onion, sautéing it until it becomes transparent, at which point we add the paprika, stirring quickly.
Now, we add the flour 'in a rain', continuously stirring with a wooden spoon to prevent lumps from forming. Once the flour is well incorporated, we gradually add 50-75 ml of warm water, continuing to stir until we obtain a homogeneous mixture. If desired, you can add sour cream for extra creaminess and flavor.
Now it's time to integrate the cooked lentils, the bay leaf broken into a few pieces, and a teaspoon of sugar to balance the flavors. We season everything with salt and a mix of white, green, and black pepper, to taste. We let the mixture simmer for a few minutes so that the flavors combine perfectly. Finally, we remove the bay leaf and prepare to serve this delicious dish.
We chose to serve the lentils with turkey steak, but the combination can vary depending on personal preferences. Enjoy your meal!
Ingredients
- 400 g dried green lentils - 1 lemon - 3 tablespoons sunflower oil - 25 g flour - 1 medium onion - 1 bay leaf - 1 teaspoon wine vinegar - 1 teaspoon paprika - 1 teaspoon sugar - finely ground sea salt - mix of white, green, and black pepper - 50 - 75 ml warm water - 100 ml sour cream (optional)