Spicy Lentils with Tomatoes
If you are using large green lentils for this, it is best to soak them overnight. Otherwise, canned lentils will reduce preparation and cooking time. Smaller red lentils need less cooking time.
INGREDIENTS
2 tbsp extra virgin olive oil
2 garlic cloves, chopped
1 celery stalk, chopped
1 small carrot, chopped
2 bay leaves
1 1/2 cups/300g. lentils, washed
1 1/2 cups/300g. canned tomatoes, drained and diced
1 1/2 cups/375ml water
pinch of cayenne pepper
2 tbsp chopped fresh flat-leaf parsley
Salt
1. Heat the olive oil in a saucepan over moderate heat and add the garlic, celery, carrot and bay leaves. Fry for about 10 minutes. Add the lentils, lentils, tomatoes, water and cayenne pepper. Cook for about 1 hour or until the juices are absorbed and the lentils are tender. Add the parsley and salt to taste and transfer to a heated serving dish.
Serves 4