Lentils with Tomatoes and Herbs
⏳ Time
1 hour
🥕 Ingredients
15
🍽️ Servings
6
Description
1. You don't have to use brown lentils. 2. I add some of the herbs during the simmering process. You can also add a couple of fresh basil leaves; it all depends on personal preference. 3. The dish shouldn't turn out dry, so don't hesitate to add water if the lentils are not yet cooked. Just add a little at a time to avoid overshooting.
Ingredients
- Black Beluga Lentils - 14.1 oz
- Tomatoes - 2 pieces
- Onion - 1 head
- Crushed Tomatoes in Their Own Juice - 14.1 oz
- Garlic - 3 cloves
- Parsley - 1 bunch
- Dill - ½ bunches
- Olive Oil - to taste
- Salt - to taste
- Ground Black Pepper - to taste
- Black Cumin (Cumin) - to taste
- Fresh basil leaves - to taste
- Spices - to taste
- Water - 1 glass
- Cilantro - 1 bunch
Step by Step guide
Step 1
Finely chop the onion and garlic.
Step 2
Heat a large skillet (preferably a wok) over medium heat, and sauté the onion and garlic in olive oil for about 3 minutes, stirring occasionally.
Step 3
If necessary, peel the tomatoes from their juice and add them to the skillet.
Step 4
Make a crosswise incision on the fresh tomatoes and immerse them in boiling water for about 5 seconds. Remove the skin, chop the tomatoes finely, and add them to the skillet.
Step 5
Add pepper, cumin, basil, and spices to taste. Mix everything together.
Step 6
Add the lentils directly to the skillet without any pre-treatment, mix everything thoroughly, then add 1 cup of room temperature water, season with salt, bring to a boil, and simmer over medium heat until the lentils are fully cooked. If needed, add more water during the cooking process.
Step 7
Finely chop the parsley, dill, and cilantro.
Step 8
Remove the lentils from the heat, add the chopped herbs, stir, cover with a lid, and let sit for a few minutes.
Step 9
Place the lentils on a plate and garnish with fresh herbs.
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