A lentils stew is always so hearty and comforting. I love them so much that I devour them in no time. I don't give the 20 minutes my brain needs to process I'm full, and at minute 10 I'm already having my second plate. Lentils make me behave like Winnie Pooh with honey pots ;D.
These lentils aren't cooked with chorizo or pork pieces, so they are fat free and super healthy! As strange as it might sound to you, cod and lentils match really well. But you will not know until you give this recipe a chance.
The weather is changing and Autumn is here with its red and yellow leaves, with seasonal delicious mushrooms and rainy stormy days... the best of the scenarios for this kind of dish.
So, grab your spoon and dive into this humble culinary pleasure!
Ingredients for 4 servings: 200 grs of dry and fast to cook lentils (no need of soaking overnight), 2 carrots, 1 big onion, 1 bay leaf, 2 medium potatoes, 300 grs. of desalted codfish, 1 garlic head, olive oil and salt.
- Wash the lentils under tap water, pour inside a pot and cover with cold water. Bring to boil and right after strain the lentils in the sink over a colander. Reserve.
- Peel and cut the onion, the carrots and prepare the garlic head and bay leaf. Take a deep casserole and pour some olive oil, soften the onion and the carrot and when softened, add the garlic head, the bay leaf and the lentils. Pour mineral cold water on top and let it simmer at low heat for 45 minutes or the time the lentils package suggests. Cover with a lid.
- Meanwhile peel and cut the potatoes and reserve. Dry the desalted cod with kitchen paper and reserve.
- 20 minutes before the stew is done, add the potatoes. Stir and cover with the lid.
- When lentils and potatoes are done place the cod, stir a bit and turn heat off. Cover it again.
- 5 minutes later, taste and add salt if necessary.
- As you know, this kind of food is always better some hours later.
Can you ask for a healthier and cheaper dish?
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