This week in which the temperatures fall again in the north these lentils with mushrooms and dried tomatoes they become a great choice to complete our menu. You can serve them as a single dish and save what is left to enjoy them again in a couple of days.
These lentils they have an important base of vegetables, in addition to the mushrooms and dried tomatoes in oil that we wanted to highlight. They also carry some seasonings such as paprika. You can choose sweet paprika if you want something softer or combine this with spicy paprika to give a more daring touch to the dish.
Lentils with mushrooms and sun-dried tomatoes keep very well for three days if stored in a airtight container in the fridge, so I advise you to make the necessary amount for two days. Don't you want to eat lentils two days in the same week? Then you can freeze them.
The recipe
- 200 g. lentils
- 3 tablespoons of oil
- 1 cebolla
- 1 Italian green pepper
- ½ roasted red pepper
- 1 large carrot
- 180 g. mushrooms
- 2 tablespoons of tomato sauce
- 2 dried tomatoes
- Sal Island
- Black pepper
- 1 teaspoon of paprika
- Vegetable broth or water
- We chop the onion, the peppers and the carrot and the poach in a casserole with three tablespoons of olive oil for 8 minutes.
- After add the chopped mushrooms and fry for a couple more minutes until they change color.
- We add the fried tomato, chopped dried tomatoes and spices. Mix and cook a couple more minutes.
- Now, we add the lentils and the same volume of water or broth. Bring to a boil and frighten, pouring cold water until well covered.
- Cook the lentils for 20 minutes about or until tender.
- We serve the lentils with mushrooms and sun-dried tomatoes hot.