The traditional lentils in a different way, from the favorite Chef Carolina Doriti, with Wise Greece products!
Ingredients for 6 servings:
150gr. fine lentils
2 tbsp. olive oil + 40ml
2 carrots cut into cubes
1 medium white onion, finely chopped
3 cloves of garlic, finely chopped
1 sprig of chopped celery
1 medium potato peeled and diced
1 small Florin pepper cut into cubes
70gr. tomato puree
½ teaspoon oregano
½ teaspoon thyme
2 bay leaves
1.7 lt of hot water or vegetable broth
2 tbsp. chopped parsley
2 tbsp. lemon juice Salt-black pepper
For serving extra lemon juice, olive oil and pepper
Rinse the lentils and drain well.
Put a large pot on medium to high heat.
Add the olive oil and as soon as it heats up, sauté the onion, garlic, potato, carrot, celery and pepper.
Add the lentils, the pulp and a little salt and pepper. Stir and add the oregano, thyme and bay leaf.
Add water or broth, lower the heat and simmer for about 30-40 minutes until the vegetables are done.
Once they are done, add the barley and simmer for about 5-8 minutes. 3 minutes before the pasta is done, mix in the lemon juice, the parsley and the rest of the olive oil.
Remove from the heat and serve if desired with extra lemon, pepper and a little olive oil.