Today a quick and simple recipe: lentils in 30 minutes, with vegetables. A one-pot dish to prepare when you’re in a hurry and want to eat well and healthy.
A recipe adapted from Annalisa Sandri’s book: Missing Salt? Recipes for the Indecisive. As I was flipping through it, I came across a great lentil recipe, and how could I resist? In a flash, I poured the lentils into water and while they cooked, I sautéed the vegetables and it was ready in no time.
The same recipe is very versatile, change the type of lentils, change the type of vegetables according to the season. If you have a few more hours, soak the lentils with a piece of kombu seaweed, and the lentils in 30 minutes will be perfect.
Which type of lentil do you prefer? I always remember a painting made entirely of lentils that I photographed a few years ago:
If you love lentils, you’ll find plenty on the blog for all tastes, in the meantime, here are a few:
- Cost: Very economical
- Preparation time: 5 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Lentils in 30 Minutes
I did not add curry and coriander as in Annalisa’s recipe but used tamari (soy sauce), savory, and orange juice to fix the iron content in the lentils.
- 1 cup dry lentils (from Castelluccio)
- 1 carrot
- 1 zucchini
- 1 Tropea red onion
- 2 tablespoons extra virgin olive oil
- 1 leaf bay leaf
- 1 tablespoon soy sauce (tamari)
- 1 teaspoon savory (dried)
- pinches sea salt
- 2 tablespoons orange juice
Tools
- 1 Wok
Steps to Prepare Lentils in 30 Minutes
To cook the lentils in 30 minutes, they must be very small lentils from Castelluccio or Norcia, or the black Beluga lentils with very thin skin. Avoid large and non-Italian lentils.
Soak them for a few hours with a bay leaf to speed up cooking.
After washing and soaking the lentils, pour them into a pot with enough water to cover. Add a bay leaf and do not salt immediately. Cook for 25 minutes, then add a pinch of salt. Taste to check the cooking, and when they are tender, drain and set aside.
Meanwhile, wash and peel the carrot, wash the zucchini. Grate with a large-hole grater and set aside. Thinly slice the onion.
Pour a couple of tablespoons of extra virgin olive oil into the wok, add the onion and let it brown, add the carrot and zucchini and quickly sauté over high heat, add a tablespoon of tamari, a teaspoon of savory, sauté until the vegetables are tender and set aside.
When the lentils are cooked, drain well and add them to the sautéed vegetables. Adjust the flavor and before serving, sprinkle with orange juice.
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Tips from thyme and lentils
Wonderful lentils in 30 minutes also with broccoli, pumpkin, artichokes, leeks, any vegetable that inspires your imagination, lentils go well with everything. They are the most digestible legume of all, I recommend throwing a handful into soups, along with a handful of cereals.
Wonderful lentils in 30 minutes also with broccoli, pumpkin, artichokes, leeks, any vegetable that inspires your imagination, lentils go well with everything. They are the most digestible legume of all, I recommend throwing a handful into soups, along with a handful of cereals.
Wonderful lentils in 30 minutes also with broccoli, pumpkin, artichokes, leeks, any vegetable that inspires your imagination, lentils go well with everything. They are the most digestible legume of all, I recommend throwing a handful into soups, along with a handful of cereals.
