Lentils with Carrots and Onions
by Editorial Staff
Lentils with carrots and onions are an excellent side dish that goes well with cutlets, chops, stews, as well as fresh salads. Red lentils are cooked quickly, cooking the dish does not take much time.
Ingredients
- Red lentils – 0.5 cups
- Water – 4 glasses (1 L)
- Carrots (small) – 2 pcs.
- Young onion (small) – 1 pc.
- Olive oil – 1 tbsp
- Dill greens – 5-10 g
- Garlic – 2 cloves
- Bay leaf – 1 pc.
- Salt to taste
- Ground black pepper – to taste
Directions
- Prepare all foods.
- Wash carrots, grate on a coarse grater.
- Peel, wash, and finely chop the onion.
- Rinse the lentils and add water to a large saucepan. Send carrots, onions, bay leaves there. Peel and squeeze the garlic into a saucepan.
- Boil. Reduce heat, cover the pan with lid, cook lentils with carrots and onions until lentils are soft, 10-15 minutes. Throw in a colander, remove the bay leaf.
- Add salt, pepper, olive oil, finely chopped greens to the finished lentils with carrots and onions. Cover, let it brew.
Enjoy your meal!
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