Lentils are definitely in the top 10 of foods I simply love to cook with. I also really enjoy to eat them and I’m grateful for that because they are not only super-healthy for you, they are also a great medium for all sorts of flavours and textures. I myself like to make lentil stews and soups the most, but there are a lot of options such as lentil-lasagne, lentil salads, lentil pies, dahl, lentil pasta, lentil patties and so on.
The health benefits of lentils include a high protein content, improved digestion, a healthy heart, diabetes control, control of cancer, weight loss, a solution for anemia, and better electrolytic activity due to potassium. It is good for pregnant women, the prevention of atherosclerosis, and it helps in maintaining a healthy nervous system.
Primarily I cooked this for my son Noah, but it was so delicious that mummy couldn’t resist and had 2 bowls for herself.
- 1 cup red lentils, rinsed
- 2 carrots, peeled and grated
- 1 potato, peeled and cut into small cubes
- 4 cups of water /or vegetable stock
- 1 tomato, cut into small cubes
- 2 stalks of celery, finely diced
- 1/2 onion, finely diced
- 1 tsp tomato paste
- 1 garlic clove, finely diced
- 1 tbsp olive oil
- salt and pepper, to taste
- Heat oil in a large saucepan. Add onion and let cook until golden brown.
- Add garlic, celery and potatoes and cook for about 5 minutes, then add lentils, carrot, tomato, tomato paste and water and bring to the boil. Let cook on a medium heat for about 15-20 minutes.
- Salt and pepper to taste. Serve with rice or bread (or whatever you feel like 😉 )