:brightness(2):contrast(2):rgb(2,-2,0):sharpen(0.2,0.2,true)/com/recipe/ni7MvanqfrYkiQVehfJ-/471993df9847b5d9e2a87b9b83bfbe.jpeg "Traditional Canned lentils")
Source: Pixabay: mygraphx
Traditional Canned lentils
Canned lentils are a delight, besides being very practical to make, especially for those days when we don't have much time to spare. They are very tasty and nutritious, perfect for those lunches or dinners when you are looking for something healthy and quick to prepare. In my personal experience, I always try to add some extra touch to make them unique and different, like a little bit of chorizo or different spices.
Ingredients
- 2 Boats of cooked lentils
- 2 clove garlic
- 1 onion
- 1 green bell pepper
- 1 carrot
- 1 Chorizo (optional)
- Some bay leaves
- salt and pepper to taste
- olive oil
- 1 tablespoon of sweet paprika
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Directions
Start by chopping the garlic, onion, bell bell pepper and carrot into small pieces. Remember that you will achieve a deeper and richer flavor if you chop them very finely.
In a saucepan, add a drizzle of olive oil to sauté these vegetables over medium heat for about 10 minutes, until golden brown and soft.
If you decide to add chorizo, this is the moment. Cut some slices and add them to the sauce, leave them for a few minutes until they release their fat and brown a little.
It is important to wash the lentils well to remove the preservation liquid from the pot. Once washed, add the lentils to the casserole together with the bay leaf and the spoonful of paprika. This step will make the difference in terms of flavor, the paprika and bay leaf will give an incredible touch to your lentils.
Stir everything well and add salt and pepper to taste. Let cook for about 15-20 minutes so that all the ingredients are integrated and the lentils absorb all the flavor. A trick? If you let the lentils rest for a few minutes before serving, the flavor will be even better.
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