Lentils are great for making a salad, perfect for soups and delicious just simply as lentils. I wanted something quick, warm and tasty. I picked the brown ones; the most common variety of lentils. They are the quickest to cook and they don’t get mushy so quickly. They have a slight earthy taste. I added some herbs and they turned out just great.
Ingredients for 2:
- 20 cherry tomatoes (2 branches)
- 500 g brown lentils
- 1 red onion
- 1 small carrot
- 4 garlic cloves
- cilantro
- salt and pepper
Place a baking paper on a baking tray. Preheat the oven to 200º C. Wash the cherry tomatoes and leave them on the branch. Put the two branches on the tray with the garlic cloves (cut the bottom off). Bake for 30 minutes or till the tomatoes and garlic are done.
Cook the lentils for 15-20 minutes. Or you can already buy the cooked ones. They taste good as well. Peel and cut the carrot into small cubes and add it together with the chopped onion to the pot 5 minutes before the lentils are done. At the end discard the excess water and add one tsp of olive oil. Season well, add some fresh cilantro and serve topped with cherry tomatoes and garlic.
Enjoy!
