Lentils with tomato and parmesan. Recipe

In Barcelona it is common to meet in the markets, stalls of cooked vegetables, this does not happen in Andalusia, here we cook them at home. It is a very good resource however, because in this way, you prepare some lentils in a plis. When I lived in those Catalan lands, I ate this recipe for lentils with tomato many times, accompanied then with a grilled steak, for example.

Now I live in the south and I have to cook my lentils, but I also prepare them, sometimes, with tomato, as I ate them there. Instead of meat, I have accompanied them with some grated parmesan, which give the recipe a very attractive touch. It goes without saying that the little ones in the house love them.

Ingredients for lentils with tomato and parmesan

300 gr. lentils, 1 kg of crushed natural tomato, 2 bay leaves, a couple of leeks, Parmesan, extra virgin olive oil (EVOO) and salt.

Preparation of lentils with tomato and parmesan

We put the tomato in a saucepan on the fire with a drizzle of EVOO and the bay leaves, cook over low heat, covered, 15 minutes.

Separately we cook the lentils in cold water with the leeks and a splash of EVOO lentils, until tender. We put to the point of salt and season with a pinch of ras el hanout.

Add the drained lentils to the tomato, mix and serve with grated Parmesan.

Processing time | 40 minutes
Difficulty | Easy

Tasting

We eat these lentils with tomato and parmesan as a first course, followed by another very light one. I must say that I do not usually put a second when the first is legumes, I consider it excessive. If we accompany them with a piece of bread (preferably wholemeal) and plenty of Parmesan, the food is enough, and if we are hungry, a raw vegetable or vegetable dressed with EVOO, will finish balancing the intake.

Tags:  Meats And Birds Fish Desserts 

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