Traditional lentils of Lemnos
Ένα φαγητό μεγάλης διατροφικής αξίας

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Traditional lentils of Lemnos

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Ingredients

500 g lentils thin
Half a cup of olive oil
2 dry onions finely chopped
2 small leek only the white part, finely chopped
2 cloves garlic finely chopped
2 carrots sliced
1 red peppers sliced
1 liter vegetable broth of hot 
2 tomatoes large, grated
2 tbsp.  tomato paste
2 laurel leaves
a bit οregano
a bit vinegar
Sea salt
Freshly grated peppers
  • Medium

Ingredients

Directions

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Traditional lentils of Lemnos

A food with great nutritional value

 

After the meats of Easter days it would be good to slightly detoxify our organism. Lentil is a suggestion with particular nutritional value.

It has proteins equivalent to the corresponding consumption of beef. Lentils contain almost all the essential amino acids the organism needs to use the proteins. There are only two missing amino acids. Thus we’d better combine lentils with vegetables and starchy foods, such as corn, bread, spinach, carrot, olives and salted fish.

Furthermore, lentils are great sources of iron which is crucial. Lastly, they also contain magnesium, folic acid,  fibre and minerals, and are particularly important for vegetarians.

Lentil has its own history. It’s one of the first foods grown on earth. From mythology to the present, its role in our diet is very important. We believe it originates from Asia, and in Middle East where the first seeds have been excavated, dating back to 8000 years ago…

I really like to combine lentils and olives from Halkidiki, smoked herring fillet and green salad.

They are like a dream…

Traditional lentils of Lemnos

by Foteini Kassaveti, a formidable cook, originated from Lemnos

φακές

 

 

Steps

1
Done
5 '

We rinse the lentils first and boil them with plenty of water for 5 minutes, drain and change water.

2
Done
3 '

In a pot, we heat the olive oil and sauté the onion and leek for 3 minutes.

3
Done

Add the garlic, peppers, carrot and mix. Add also the tomato paste.

4
Done

Add the lentils, tomatoes, laurel leaf and hot vegetable broth until the lentils are covered and a little more.

5
Done
25 '

We stir with a wooden spoon and cover the pot. We boil for 25 minutes in low heat until the lentils become porridge.

6
Done

Add the olive oil slowly, pour the salt, pepper and stir and leave them to boil.

7
Done
5 '

We remove from the heat and after 5 minutes pour the vinegar. If we want we can sprinkle with a little oregano.

8
Done

We serve in a deep dish.

Sissy N.

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