Lentils are a Christmas dish, perfect for the coldest time of year. Rich in group B vitamins and folic acid, prepared like meat sauce, they are a perfect source of vegetable proteins that have no shortage of taste and smell. For this stew can be used lentils of any color, although the red lentils will give this dish a wonderful color. We saw this recipe with Dr. Elisabetta Macorsini, nutritionist at Humanitas.
Ingredients for 6 servings:
1 teaspoon of olive oil
1 cup chopped onions
6 medium sized tomatoes, chopped
5 cups of water
1 cup of raw red lentils
1 tablespoon of fresh chopped thyme
4 chopped cloves of garlic
1 teaspoon of kosher salt
¼ teaspoon of ground black pepper
Heat a medium-sized pot over medium-high heat. Add the olive oil. Fry the onions for 2 to 3 minutes. Add the tomatoes and brown for another 3 minutes, stirring frequently. Add water and lentils; cook until most of the water is absorbed, about 20 minutes. Add thyme, garlic, salt and pepper. The consistency of the meat sauce should be thick enough, never dry.