Lentils stew, because winter happens 🙂
I love a warm bowl of lentils, with a nice salad and crusty bread. It warms my buddy and soul and makes my tummy happy.
Since I came in Dublin I’m having beans or lentils at list 3 times per week at the office kitchen, because it’s delicious and also all the protein keeps me full and helps me resist to all the sweet temptations we have around. So, I wasn’t craving lentils, but I was craving lentils my way, the Mediterranean way with bay leaves and dried oregano, olive oil and a dollop of yogurt on top. I also added some avocado, because it was is my pantry and I just couldn’t resist.
As a foodie I respect my cravings, so here I am enjoying this amazing lentils bowl and sharing it with you.
Serves 4 people
- 1 cup of lentils
- 4-6 cups of water + water to soak the lentils
- 1/2 cup tomato sauce
- 2 carrots
- 1 medium onion
- 2-3 bay leaves
- 1-2 tsp of dried oregano
- 6 tbsp of olive oil
- Yogurt to serve
- Depending on the type of lentils you are using, you may need to soak them overnight or for a few hours. Soak the lentils in water and let them sit for 4-6 hours.
- Drain the lentils and set aside.
- Chop the onion.
- Chop the carrots.
- Cook the onion and carrots with 1 tbsp of olive oil until the onion starts becoming translucent.
- Add tomato sauce and cook for 2 more minutes.
- Add lentils, bay leaves and 4 cups of water and bring to a boil.
- Lower the heat and let it cook until the lentils are cooked, but not mushy.
- If needed add some more water on the way.
- When lentils are well cooked remove from heat and add olive oil, salt, pepper and oregano and mix well.
- Serve warm with a dollop of yogurt on top.
Enjoy and don’t forget to share with me you’re delicious dishes 🙂