SPICY ALKALINE LENTILS: LINA'S RECIPE
For the holidays, put on the table a typical dish of our tradition, made original and even more alkaline by tasty spices and aromatic herbs such as chilli, coriander, garlic, bay leaf, marjoram, chives, coriander, rosemary, turmeric ...
INGREDIENTS:
- Red lentils, which will need to be washed and soaked overnight;
- Rosemary;
- Fresh parsley;
- Marjoram;
- Laurel;
- thyme
- Turmeric powder;
- Garlic;
- Golden onion;
- Sage;
- Carrots.
Sauté carrots, onions and a clove of garlic. a trick to keep the recipe lighter is to replace the oil with a finger of water, which once at temperature will sizzle by frying your vegetables until they are perfectly cooked. Be careful to add water as needed so they don't burn.
Add the chopped rosemary, marjoram, sage and thyme. After a few minutes add the lentils and mix them with the vegetables.
Add a teaspoon of Turmeric, salt to taste and cover with water, even three fingers over the lentils. You will have to add as needed until cooked, which will be at least an hour.
Just before turning off the heat, add parsley and bay leaf, mix and let your delicious lentils flavor a few hours before putting them on the table.