Traditional, Cypriot and easy recipe for lentils. Ideal for the fasting period and not only.
Execution time: 20 minutes
Baking time: 120 minutes
Servings: 4-6
Components
- 250 gr. lentils
- 2 celery cut into small pieces
- 2 medium carrots cut into quarters
- 2 sk. chopped garlic
- 2 ripe tomatoes, finely chopped
- 2 and others olive oil
- 1 large onion, finely chopped
- Salt
- Pepper
- Water
Execution method
- Wash the lentils well, strain it and set aside.
- In a saucepan, pour the olive oil over medium heat and fry the onion and garlic for 2-3 minutes, until slightly softened.
- Once soft, add the carrots, tomatoes, celery and stir until the moisture evaporates from our vegetables.
- Then add the lentils and water to cover it.
- Half cover the pot and cook over medium to low heat for 1-2 hours until the lentils are soft and absorb the liquid.
- Five minutes before removing from the heat, add salt and pepper to our food and cover our pot again.
- Serve with seasonal vegetables, canned squid, olives and anchovies.