Lentils, My Way

Lentils are highly nutritious and a good source of iron amongst other things. They are used everywhere from South-East Asia, the Middle East, the Mediterranean and so on. Every culture incorporates them in their cooking in different ways. I have recently discovered that in Italy lentils are considered part of cucina povera, the cooking of the poor. I do think that there is a tendency, like in Italy, to frown upon pulses including lentils as being food for the poor.

You know what? I don't care what people think; if on a menu I will choose lentils over any other dish, whether that be a sirloin steak or oysters-although I would still have the champagne!

There are countless ways to make lentils and they are also a good accompaniment to fish and spicy meat like sausages. I like them as a dish on their own. My recipe is largely inspired by the Cypriot method which follows the Middle Eastern way called mujaddara.

Serves 2-4
Preparation: 10 minutes
Cooking time: 25 minutes

Ingredients

200 grams green lentils
50 grams rice (I use brown rice but it doesn't really matter)
1 medium carrot chopped
1 large onion finely chopped
2-3 tomatoes chopped (you can use chopped canned tomatoes)
2 cloves garlic crushed
Extra virgin olive oil
Balsamic vinegar
Salt & pepper
Chilli powder

Method

Wash and drain the lentils and the rice. Place in a pan with water and bring to the boil for about 10 minutes. Add the carrots and reduce the heat. Simmer for about 20 minutes until the lentils and rice are soft. Check occasionally adding more water if necessary. Note that by the end the water should be absorbed. If not then just drain it.
While you leave the lentils to cook, in a separate pan, add 2-3 spoonfuls of olive oil, heat and add the chopped onions. After 1 minute or so add the crushed garlic. When the onions start browning add the tomatoes and some salt and pepper. If you like you food a bit hotter you can add some chilli powder, as much as you like really. After 2-3 minutes reduce the heat and leave to simmer for a few minutes (about 5).
When the lentils and rice are cooked add the onions and tomatoes and stir. You can add more salt and pepper if needed.
Finally add a splash of balsamic vinegar and stir. It adds flavour and I love the way it sweetens the lentils without being overpowering. Serve with bread.

Cucina povera or not, this for me is a favourite.

Do you have a recipe with lentils? I would love to hear from you.