Post by inkwell on Nov 5, 2012 11:27:56 GMT -5
This is a really easy "recipe", it is what I eat a lot and it's not very unhealthy (I don't know how many calories exactly, but it's not anything bad in it, at least).
Makes 2 servings, enough for 1 hungry person
1 decilitre of red lentils (approx. 0.5 cups)
3 decilitres of water (approx. 1.5 cups)
pinch of salt
500 grams passata di pomodoro/tomato purée (approx. 2 cups)
2 cm (approx. 1 inch) of fresh ginger
1 garlic clove
various spices (black pepper and salt are the basics, the rest is your choice)
some oil to fry in (just a little)
Boil the lentils with the water and salt in a pot, for approximately 10-15 minutes (check if they're soft, then they're done). Meanwhile, chop the ginger in as small pieces as possible and either chop or press the garlic in similarly sized pieces. Put the garlic and ginger into a saucepan and fry them with the oil for a bit, to release all the flavours from them. Then, pour in the tomato purée into the saucepan and let it simmer for a bit. When the lentils are done, add them to the saucepan and let it boil for a bit more, to let the flavours settle properly. Add whichever spices you want, and eat. If you want, you can add some water to make it more like a soup, or reduce it to make it less like a soup. Garlic and ginger are said to be very good for you, and they go great together, so this is a nice meal.
You can put pretty much whatever you want into the stew, therefore making it a very versatile dish.
Makes 2 servings, enough for 1 hungry person
1 decilitre of red lentils (approx. 0.5 cups)
3 decilitres of water (approx. 1.5 cups)
pinch of salt
500 grams passata di pomodoro/tomato purée (approx. 2 cups)
2 cm (approx. 1 inch) of fresh ginger
1 garlic clove
various spices (black pepper and salt are the basics, the rest is your choice)
some oil to fry in (just a little)
Boil the lentils with the water and salt in a pot, for approximately 10-15 minutes (check if they're soft, then they're done). Meanwhile, chop the ginger in as small pieces as possible and either chop or press the garlic in similarly sized pieces. Put the garlic and ginger into a saucepan and fry them with the oil for a bit, to release all the flavours from them. Then, pour in the tomato purée into the saucepan and let it simmer for a bit. When the lentils are done, add them to the saucepan and let it boil for a bit more, to let the flavours settle properly. Add whichever spices you want, and eat. If you want, you can add some water to make it more like a soup, or reduce it to make it less like a soup. Garlic and ginger are said to be very good for you, and they go great together, so this is a nice meal.
You can put pretty much whatever you want into the stew, therefore making it a very versatile dish.
