Lentil Salona method

lentils

Lentils are considered the legumes that people prefer to eat because of their delicious taste and great benefits that benefit the body. People also eat large quantities of lentils, especially lentil soup in the winter. Because of the energy and warmth it gives the body, one of the most popular meals prepared with lentils is lentil salawa. It is one of the recipes that people love most and prefer to eat greatly, because of its delicious taste and great benefits.

Lentil salona with potatoes

the ingredients

• Two cups of red lentils.
• Half a bunch of parsley leaves.
• Medium sized onion.
• Two large tomatoes.
• A piece of sweet green pepper.
• A medium potato, cut into small pieces.
• A clove of garlic.
• A teaspoon of spices.
• Half a teaspoon of turmeric, pepper and cumin.
• Small spoon of salt.

How to prepare

• We wash the lentils well after they are purified, making sure they are completely free of impurities, then filter them and leave them in a quantity of clean water.
• In a side pot, sauté the garlic, onion, and green pepper, and stir the vegetables well together until they are cooked.
• We put the rest of the ingredients that we stirred together in the previous step, in addition to the amount of lentils soaked with the other spices; Such as turmeric, pepper, salt, seeds, and cumin, and we leave them together until we are sure that the mixture has begun to boil.
• After that, we add the potatoes to the mixture, after boiling them with a little water, then mash them well using a spoon, and then put all the ingredients in the blender until we make sure that the mixture has become completely homogeneous.
• Then we return it to the heat to cook for an additional few minutes.

Indian style lentils

the ingredients

• Two teaspoons of olive oil.
• Red onion, medium size, cut into thin slices.
• Two cloves of garlic, finely chopped.
• Two stalks of celery, finely chopped.
• A tablespoon of Indian curry powder.
• Half a kilogram of tomatoes cut into cubes.
• A liter of vegetable broth.
• Half a cup of green, dry lentils, washed well, soaked a little, then drained from the water.
• Two hot red peppers, cut into slices.
• Two small eggplants (about 230 g), cut into cubes.
• Yoghurt and coriander leaves for serving.

How to prepare

• Heat the oil in a large frying pan over high heat, then add the onions, garlic and celery, and stir well.
• Cook the ingredients, stirring, for about five minutes or until the onions are wilted, then add the curry, and cook, stirring, for about a minute.
• Add the diced tomatoes with the broth, two cups of cold water, and the lentils to the mixture, cover it and leave it on the fire until it boils.
• Reduce the heat temperature until it is low, and continue cooking the mixture for about 45 minutes.
• Add the pepper slices with the eggplant, and continue cooking with the pot covered for about half an hour, or until the vegetables and lentils are cooked.
• Season the lentils with salt and pepper, cover the soup with yogurt and coriander leaves, and serve.

Note: The density of the soup can be controlled by adding more water and leaving the mixture until it boils. It is also possible to blend the mixture in an electric blender until the mixture becomes smooth, then put the soup back in a pot on the fire and leave it to boil for several additional minutes.