Fried lentils with potatoes and carrots
We make wonderful lentil stew with all the sweetness of carrot and potato. An alternative and delicious way to serve our favorite legumes.
Ingredients
- 250gr. lentils VOION
- 2 bay leaves
- 60ml extra virgin olive oil
- 400g potatoes, quinces sliced
- 2 large carrots, sliced
- 1 medium onion, finely chopped
- 5 cloves of garlic, chopped
- ½ tsp. dry sweet oregano + some fresh leaves
- 250ml tomato juice
- ¼ tsp. sweet cumin powder
- salt, freshly ground pepper
Execution Method
- Put the lentils with one bay leaf in a pot with plenty of water to boil for 10 minutes until they soften slightly. Strain them and let them drain.
- In the same dry and clean pot, heat the olive oil over high heat and sauté the potatoes, carrots, onion and garlic for 2-3 minutes, stirring constantly with a spatula until the potatoes are golden brown and the onion and garlic release their aroma.
- Then, add the lentils, dry oregano, the second bay leaf and pepper, continuing to saute for a few more minutes.
- Add the tomato juice, cumin, salt and hot water (enough to cover the ingredients) and cook for about 30 minutes until the lentils are cooked. If necessary, add a little extra hot water during cooking.
- When the food has thickened, remove the pan from the heat and serve immediately, sprinkling with a little fresh oregano.
Source: cantina protothema.gr
