Red lentils

Red lentils are suitable for making delicious purees, vegetable cutlets, soups, salads and side dishes. Its high protein content and varied uses can replace meat products. When choosing lentils in a store, carefully inspect the product; it should be free of dust, foreign particles, and any signs of contamination. Correct and high-quality lentils should not stick together, but have a crumbly mixture structure.

1. Calories
   95,07 kcal
2. Protein
   4,89 gram
3. Fat
   2,49 gram
4. Carbohydrates
   12,42 gram
5. ~ Time
   30 Min
6. Pepper
7. Complexity

Products per 3 serving:

1. Red lentils

   ---

   
   150 g
2. Onions

   ---

   
   100 g
3. Garlic

   ---

   
   2 cloves = 10 g
4. Bulgarian pepper

   ---

   
   150 g
5. Tomato

   ---

   
   200 g
6. Vegetable oil

   ---

   
   1 tbsp. l. = 17 g
7. Rosemary

   ---

   
   0.5 tsp. = 2 g
8. Paprika

   ---

   
   0.5 tsp. = 1.5 g
9. Salt

   ---

   
   to taste
10. Bouillon

    ---

    
    1 glass = 200 g
11. Parsley

    ---

    
    optional

Steps:

1. 
   Rinse the lentils, remove any unwanted debris, place on paper towels and dry. Wash the vegetables, peel and finely chop the onion, cut the bell pepper into cubes, first removing the seeds and internal membranes.
2. 
   Fry the vegetables. Pour oil into a heated frying pan and fry the onion until golden brown. Then add bell pepper to it and fry for another 2-3 minutes, stirring occasionally. Add finely chopped tomatoes and simmer garlic for another 1 minute. Season with salt and pepper.
3. 
   Start cooking the lentils. Add broth to the vegetables in the pan. Season with paprika and rosemary. Add lentils and stir. When the liquid boils, reduce the heat to medium, cover and simmer for 10-15 minutes.
4. 
   Garnish the finished dish with fresh parsley and serve.