For the first time the lentils I have tasted in Chile. Since then, cook it, always trying new recipes. This recipe is the fastest and simplest, with minimal ingredients which are always at hand. Useful for pregnant women and those who must follow a low cholesterol diet.
|Cooking time 30 minutes||Number of servings 4|
Lentils, rinse and soak for half an hour.
Fresh tomato peel, cut into cubes.
Finely chop the garlic.
In a saucepan with a thick bottom pour vegetable oil (any) and heat over medium heat. Add minced garlic, cook 10 seconds, stirring constantly, to not burnt.
In oil with garlic add the cumin seeds and paprika. If you want you can add hot pepper.
In a spicy mixture add tomatoes, diced. Cook about 1 minute, stirring occasionally.
The soaked lentils, rinse, drain the water, add to the pan with the tomatoes. Stew for about 3 minutes.
Add the cold water. Bring to a boil. Reduce the heat and cook for 30 minutes or until the lentils are tender under the hood or without - depends on whether you like a thinner or thicker soup. Do not add salt!
At the end of cooking add salt and chopped parsley to taste. I love a little more. Mix well. The dish is ready!