Lentils with Tomatoes and Herbs
Main Dishes • Greek
Description
1. You don't have to use brown lentils. 2. I add some of the herbs during the simmering process. You can also add a couple of fresh basil leaves; it all depends on personal preference. 3. The dish shouldn't turn out dry, so don't hesitate to add water if the lentils are not yet cooked. Just add a little at a time to avoid overshooting.
Ingredients
- Black Beluga Lentils 15 oz
- Tomatoes 2 pieces
- Onion 1 head
- Crushed Tomatoes in Their Own Juice 15 oz
- Garlic 3 cloves
- Parsley 1 bunch
- Dill ½ bunches
- Olive Oil to taste
- Salt to taste
- Ground Black Pepper to taste
- Black Cumin (Cumin) to taste
- Fresh basil leaves to taste
- Spices to taste
- Water 1 glass
- Cilantro 1 bunch
Step-by-Step Guide
Step 1
Finely chop the onion and garlic.
Step 2
Heat a large skillet (preferably a wok) over medium heat, and sauté the onion and garlic in olive oil for about 3 minutes, stirring occasionally.
Step 3
If necessary, peel the tomatoes from their juice and add them to the skillet.
Step 4
Make a crosswise incision on the fresh tomatoes and immerse them in boiling water for about 5 seconds. Remove the skin, chop the tomatoes finely, and add them to the skillet.
Step 5
Add pepper, cumin, basil, and spices to taste. Mix everything together.
Step 6
Add the lentils directly to the skillet without any pre-treatment, mix everything thoroughly, then add 1 cup of room temperature water, season with salt, bring to a boil, and simmer over medium heat until the lentils are fully cooked. If needed, add more water during the cooking process.
Step 7
Finely chop the parsley, dill, and cilantro.
Step 8
Remove the lentils from the heat, add the chopped herbs, stir, cover with a lid, and let sit for a few minutes.
Step 9
Place the lentils on a plate and garnish with fresh herbs.
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