Stewed Lentils
Main Dishes • Jewish
Description
Stewed lentils are a nutritious and hearty dish that can be enjoyed as a main course or a side. This recipe combines lentils with aromatic vegetables and spices, creating a comforting meal perfect for any occasion. Serve it with crusty bread or over rice for a complete and satisfying dinner.
Ingredients
- Onion 1 head
- Lentils 20 oz
- Bay leaf 1 piece
- Garlic 2 cloves
- Olive Oil 10 fl oz
- White bread 2 pieces
- Tomatoes 1 piece
- Paprika ½ spoons
- Salt to taste
Step-by-Step Guide
Step 1
Cut half of the onion into 2 pieces and chop the other half.
Step 2
Place the lentils in a pot with a bay leaf, pieces of onion, and one clove of garlic, and cover with water. Close the lid and bring to a boil, then reduce the heat and simmer for 1-2 hours, until the lentils are tender.
Step 3
Heat the oil in a skillet. Place the bread in the skillet and fry, turning occasionally, until it is golden and crispy. Drain on paper towels and set aside.
Step 4
Drain most of the oil, leaving a little at the bottom of the pan, and heat it again. Then add the chopped onion and cook on low heat, stirring, for 8 minutes, until the onion turns brown. Add the tomato and cook, stirring, for 10 minutes.
Step 5
Remove the skillet from heat, stir in the paprika, and add the mixture to the lentils.
Step 6
Peel a clove of garlic and crush it in a mortar with salt, parsley, and toasted bread. Add 2–3 tablespoons of liquid from the lentils, then transfer everything to a pot. Season with salt and cook for another 10 minutes.
Step 7
Remove the bay leaf and garlic clove, and serve immediately in a soup pot.
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