food travel & lifestyle
for
MAD MED
About the Recipe
These tiny lentils are initially from Spain. They are smaller than common lentils, and their flavor is simply unique. The scent they release during their cooking time will amuse your sense of smell. Tender skin and softcore; they melt in your mouth like butter. Rich in fibers, vitamins, and minerals, you can eat them as a soup or add pasta to it.
Ingredients
2 Cups Pardinas Lentils
1 Garlic Clove
2 Tsp Sea Salt
5 Basil Leaves
Crushed Red Hot Chili Pepper to Taste
2 Cherry Tomatoes
Preparation
Add the lentils to a pot containing 1.5 L of water and bring it to a boil.
Once it reaches the boiling point, reduce the burner's heat to the minimum.
Add a wooden spoon to one edge of the pot and cover with the pot's lid.
Let the lentils cook till soft; it should take about thirty minutes.
Peel the garlic, cut it in half, remove the germ and add to the lentils.
Add the sea salt, the red hot chili pepper, the cherry tomatoes previously cut into halves and the basil.
Cook till it reaches the consistency of your choice.
Before serving, remove the basil and garlic.
Garnish with extra virgin olive oil and fresh basil.
Enjoy!