Red lentil dish

Name: Red lentil dish - Robertina L.
Ingredients: 300 g red lentils; 2 white onions; salt; pepper; thyme to taste; 50 ml oil; 2 tablespoons tomato paste; 3; 4 cloves of garlic; 0 bunch of parsley.

Sezon - Red lentil dish by Robertina L. - Recipia

In general, I make this red lentil dish when I want something hearty, meatless, and quick to prepare. I have found that it is one of the simplest meals you can make with what you have on hand. If I have a bag of red lentils and some onions, the rest of the ingredients are almost certainly already in the kitchen. Quick Info Total time: about 50 minutes Preparation time: 10 minutes Cooking time: 40 minutes Servings: 4 Difficulty: easy Recipe type: main course, everyday meal Ingredients 300 g red lentils 2 white onions 50 ml oil 3-4 cloves of garlic 2 tablespoons tomato paste Salt, pepper, thyme (to taste) 0.5 bunch of fresh parsley Preparation Method 1. I start with the lentils: I wash them well under cold water. I put the lentils in a pot with cold water (about twice the volume of the lentils), add salt, and let it boil over medium heat. Red lentils cook quite quickly, about 30-40 minutes. 2. After the lentils have softened, I drain the water. I mash them lightly with a potato masher until creamy but not a paste. 3. Separately, I heat the oil in a larger pan. When hot, I add the chopped onion (not too finely) and crushed garlic. I sauté them over medium heat, stirring occasionally, until the onion is well softened. 4. When the onion is soft, I add the mashed lentils. I mix and adjust the taste with salt, pepper, and dried thyme. 5. Finally, I add the two tablespoons of tomato paste and let everything cook on low heat for another 3-4 minutes. I stir to prevent sticking. 6. I turn off the heat and sprinkle chopped fresh parsley on top. Why I make this recipe often It is a quick, filling, and economical meal. It helps me every time I don’t feel like complicated recipes but still want something warm and hearty. Red lentils cook much faster than other types, don't need soaking, and the recipe adapts easily based on what I have at home. Tips and Variations Tips If you want a finer texture, you can mash the lentils more, almost like a puree. You can add a bit of bell pepper to the sautéed onion if you have it on hand. Don't leave the tomato paste on the heat too long, so the dish doesn't thicken too much. Substitutions Fresh parsley can be replaced with lovage or dill if you don't have parsley. If you don't have tomato paste, you can use a few ripe tomatoes, grated, but shorten the time at that step. Variations You can add a small grated carrot along with the onion for a slightly different taste. If you want an extra flavor, you can add a little sweet paprika right at the beginning, with the onion and garlic. Serving Ideas I serve it simple, warm, alongside pickled cucumbers or a green salad. It also works as a side dish with other dishes, but I most often eat it as a main course, with fresh bread. Frequently Asked Questions Do I need to soak red lentils beforehand? No, red lentils cook quickly and do not need overnight hydration. Just wash them well and put them directly to boil. Can I make this recipe with green or brown lentils? I do not recommend it directly, as green or brown lentils cook slower and have a different texture. The cooking time would need to be extended, and the taste differs slightly. If I don’t have tomato paste, can I use tomato sauce or juice? Yes, you can use tomato sauce or thick tomato juice, but adjust the amount according to the consistency, so it’s not too watery. How long does the lentil dish last in the fridge? It keeps well for 2-3 days, covered, in the fridge. It’s best to reheat it over low heat, adding a bit of water if it has thickened. Nutritional Values Approximately, one serving (out of 4) has about 250 kcal. It contains around 15 g of protein, 35 g of carbohydrates, and 6 g of fat. Lentils provide a lot of fiber, and the oil and tomato paste do not significantly increase the calories. These are just estimates – they can vary depending on the ingredients. Storage and Reheating It can be stored in the fridge, in a covered container, for 2-3 days. When reheating over low heat, you can add a little water to prevent sticking. I do not recommend freezing, as the texture will not be the same after thawing.

Red lentil dish

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