Olive Oil
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Lentils
INGREDIENTS
- 1/2 kg lentils
- 4 ripe chopped tomatoes
- 2 chopped onions
- 4 cloves garlic
- 2 bay leaves
- 1 cup ABEA olive oil (extra virgin)
- 2 chopped carrots (optional)
- Vinegar (optional)
- Salt
- Pepper
IMPLEMENTATION
We clean and rinse the lentils. In a saucepan, half-full of water, boil the lentils and when they are half-cooked, strain them. Fry the onions with the oil and lentils for 2-3 minutes. Add the tomatoes, garlic, carrot, salt, pepper and a glass of water and let the stew cook over low heat. Stir occasionally, adding a little more water if needed (depending on how juicy we want it). Just before removing from the heat, add the vinegar and bay leaf.
