My good friend, Helene, gave me this recipe a year ago, but I never got around to making it. Also, at that time I didn't really have a clue what to do with lentils. I made it for the first time back in October, and it tasted delicious. It is very easy to make and is wonderful for cold winter nights when you don´t feel like making a fuss over dinner.
The first time I made this, I followed her instructions, and quickly realized that this was meant for more than 1 person (try 5...), so I froze some down it worked like a charm. You can also keep it in your fridge for 1-2 days and heat it up when you feel like it.
I halved the recipe, so this is more or less for 3 people...or yourself and wonderful left overs.
Ingredients:
The first time I made this, I followed her instructions, and quickly realized that this was meant for more than 1 person (try 5...), so I froze some down it worked like a charm. You can also keep it in your fridge for 1-2 days and heat it up when you feel like it.
I halved the recipe, so this is more or less for 3 people...or yourself and wonderful left overs.
Ingredients:
- 1,5 dl red lentils (rinse well in cold water)
- 6 dl vegetable stock
- 1 carrot, sliced
- 1/2 sliced leek
- 1/2 box (about 200 g) chopped tomatoes
- 1-2 pressed garlic cloves
- 1 bay leaf
- 1/2 ts sambal olek (can be replaced by cayenne pepper)
- salt (just a pinch, the vegetable stock is already quite salty)
- chopped parsley (optional)
Directions
- Start by boiling the water for the stock, and then just toss in all the other ingredients! Let simmer on medium-low heat for 15 minutes. Told you it was easy ;)
Bon Appétit!
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