Preparation time: 45 minutes ❀ Difficulty of preparation: Moderately demanding ❀ Number of servings: 4
| Ingredients: |
|---|
| Souce |
| 200 g lentils |
| 400 g peeled tomato or tomato juice |
| 1 onion (100 g) |
| 2 garlic cloves |
| 4 tbsp olive oil |
| 2 tbsp soy sauce |
| Potato |
| 500 g potatoes |
| 100 ml milk |
| 1/2 salt |
Preparation
- Before cooking, it is advisable to soak the lentils in water for two hours, so it is good if you can do it earlier. Soaking will reduce the cooking time and make the lentils easier to digest. After that, change the water and cook the lentils. However, if you cook without pre-soaking, just make sure you wash the lentils well before that.
- When the water boils, it is enough to cook the lentils for 20 to 30 minutes.
- Peel the potatoes and, if they are bigger, cut them into smaller pieces. Cook in lightly salted water until softened, which usually takes about 20 minutes.
- Peel the onion and garlic and chop them into small pieces.
- Near the end of cooking lentils, heat the olive oil in a pan to medium heat and add the previously chopped onion. Saute over low heat for about 3 minutes.
- Then add the chopped garlic. The garlic will start to smell good quickly, so pour the peeled tomatoes or tomato juice into the pan. Stir.
- Season with 2 tablespoons of soy sauce. If you don’t have soy sauce on hand, you can season it with a little bit of salt depending on your taste. With occasional stirring, simmer over low heat for about 5 minutes.
- Strain the cooked lentils, then add them to the pan. When you mix the lentils well into the sauce, turn off the heat.
- Strain the boiled potatoes, then mash them with a kneader or mixer. Add a cup of milk and season it with a little bit of salt as desired.
Serve the lentils in tomato sauce together with mashed potatoes and enjoy this healthy and delicious combination. In addition, you can serve a fresh green salad topped with a few drops of olive oil and apple cider vinegar.
Bon appetit!
