Sautéed lentils and carrots is a nutritious, light yet tasty dish rich in proteins. It is an easy and quick vegetarian recipe that can be considered a complete meal if you eat a good portion, as a second course but also excellent as an appetizer.
- Cuisine: Italian
Ingredients for Sautéed Lentils and Carrots
- 7 oz dry lentils
- 3 carrots
- 1 onion
- 2 tbsps extra virgin olive oil
- as needed water
- as needed salt
Tools
- 1 Frying Pan
Preparation of Sautéed Lentils and Carrots
Let’s see how to prepare sautéed lentils and carrots.
First, soak the lentils in water for a few hours, then rinse. After rinsing, chop the onion, clean the carrots, and slice them.
Take a large non-stick frying pan, pour two tablespoons of extra virgin olive oil and the chopped onion, and sauté. Add the lentils, cook for a few minutes and then add the sliced carrots, add a bit of water, cover with a lid, and continue cooking, stirring occasionally. Halfway through cooking, add salt, and finish cooking over low heat. Add more water if needed. When the lentils and carrots are tender but firm, they are ready.
Notes
Lentils and carrots can be stored for about 2 days in the fridge in a closed container.
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