The pan-fried lentils ready in 5 minutes are the perfect recipe when you crave a warm and tasty side dish but have very little time. All you need is a can of lentils, some garlic, oil, and chili pepper to bring to the table a simple and genuine dish, also ideal as a single dish with some fresh bread. In five minutes, the aroma will captivate you, and you’ll have a rustic and tasty side dish, just like homemade.
Before moving on to the recipe, here are more quick vegetarian ideas to prepare:
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 5 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 145.86 (Kcal)
- Carbohydrates 17.84 (g) of which sugars 1.33 (g)
- Proteins 7.24 (g)
- Fat 3.93 (g) of which saturated 0.51 (g)of which unsaturated 0.02 (g)
- Fibers 8.55 (g)
- Sodium 295.97 (mg)
Indicative values for a portion of 105 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1 can cooked lentils
- 1 clove garlic
- chili pepper
- 1 drizzle extra virgin olive oil
- salt
- 1 tablespoon tomato paste
Tools
To cook them, I used a frying pan with a 9.5-inch diameter and a lid.
- 1 Frying Pan
Preparation
In a pan, pour a drizzle of extra virgin olive oil and add the garlic clove cut into large pieces along with a piece of chili pepper. Let it sauté over low heat until the garlic becomes golden, then add the lentils with all their cooking liquid.
Adjust the salt, first making a small test to check if the canned lentils are already salted. Add the tablespoon of tomato paste, mix well, and cover the pan with the lid. Let it cook for about 5 minutes over medium-high heat, until the sauce slightly reduces but remains creamy, perfect for dipping bread!
These pan-fried lentils are delicious on their own but also perfect for dressing a pasta dish or accompanying meat, fish, or eggs. Soft, tasty, and succulent, they will win everyone over with their simplicity and that irresistible sauce that invites you to dip bread!
NOTES
If the lentils ‘dry up’ too much in the pan, add a splash of water or broth to keep them creamy.
For an extra touch, drizzle with raw olive oil and a few leaves of fresh parsley.
If you have leftover sauce, don’t throw it away: it will be perfect for dressing a toasted bread slice or a simple pasta.
Store the lentils in an airtight container in the fridge for 1-2 days: reheat them only when needed, adding a little water if they have dried out.
Aromatic variation: you can add a bay leaf or a pinch of dried oregano during cooking for extra aroma.
If you liked the recipe or have any questions, feel free to comment here or on social media Facebook, Pinterest, Instagram, and Twitter
FAQ
Can I use dried lentils instead of canned ones?
Yes, but you’ll have to cook them first. Canned lentils are ready to use and allow you to prepare the dish in just 5 minutes.
How can I make the lentils more flavorful?
Add a sauté of garlic, oil, and chili pepper, or a tablespoon of tomato paste: they will give more flavor and color to the dish.
