A traditional New Year's Day dish. But you don't have to only have it once a year, because lentils are an amazing protein source. And they're delicious!
Save this recipe for a healthier version that skips the step of thickening with flour, and you'll see that it'll become a staple.
Shop ingredients
1 portion (no egg, bread or gherkins):
- 294 kcal
- 42 g carbohydrates
- 2 g fats
- 27 g protein
Per 2 portions
- 200 g lentils
- 400 ml water
- olive oil spray
- 1 onion
- 20 ml apple cider vinegar
- salt
- pepper
- egg
- rye bread
- sterilized cucumbers
Instructions
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Rinse the lentils under cold water and add them to a big bowl. Pour over double the amount of water than there is lentil, and leave it to soak for 4 hours, or overnight.
The soaking makes the lentils easier to digest.
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Rinse the soaked lentils under cold water again.
Add the lentils to 400ml of water and bring to a boil. Cook it on a medium heat, covered, for 45 minutes, until it's soft. If a foam starts to form on top, remove it using a spoon.
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Using a saucepan or a deep frying pan, heat the oil and add a finely chopped onion. Fry it until it's translucent.
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Drain the cooked lentils and add them to the pan with the onion. Pour in about 1/2 cup of water (or stock) and cook for a little bit longer.
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Remove about 1/3 of the lentils and, using a bowl, blend them with a stick blender until smooth.
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Add the blended lentils back to the pan. Season with salt, pepper, and vinegar and mix well.
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Serve it with egg, gherkins, fried onions, and bread.
Or choose anything you like.
Enjoy!
