Lentils in every form or shape are a favorite at home. I think you have heard this from me before. A good lentil puree keeps us warm in winter, provides iron and fiber to our diet and are an integral part of many soups, stews, salads, casseroles, and vegetarian dishes.
Yotam Ottolenghi in his widely acclaimed book Plenty shares a fabulous lentil, celeriac, hazelnut oil and fresh mint recipe that I would love to share with you. I have made this dish for lunch and once for dinner, a book that I recommend and I was fortunate to receive as a gift this Christmas.
This recipe uses exclusively red lentils. Canada has become an important producer and exported of red lentils. Lentils ‘lentejas’ are part of many Basque recipes. Lentils are also low in fat and sodium. A fabulous legume. Flour made from lentils is gluten free and legumes like lentils are recommended as being useful in diets with celiac sensibility.
I pureed the lentils this time. My daughter loves it that way. Red lentils are very tender and cook faster than other varieties, especially puy lentils.
Let’s invite our young ones to enjoy a fabulous bowl along with some homemade bread croutons or ‘tropezones’.
Enjoy it together!
- You need:
- 6 ounces of Canada Red Lentils
- 1 bay leaf
- 3½ cups water to cover
- 1 small shallot (minced)
- 2 carrots
- 3 tbsp of extra virgin olive oil
- A pinch of salt
- In a medium saucepan, add olive oil, minced shallot and bay leave. Cook for 5 minutes until translucent. Add carrots (sliced). Cook for 5 more minutes. Add red lentils (washed) and stir for 1 minute. Add water and bring to boil. Reduce heat to low and cook for 10-15 minutes until lentils are soft (for cooking time: refer also to package directions). Remove bay leave and puree. Add salt. Serve.