Stewed Lentils Without Fat and Creamy

16 Mar Stewed Lentils Without Fat and Creamy

Ingredients (for 6 servings):

• 350 g dry lentils
• 2 garlic cloves
• 1 bay leaf
• 1 onion, peeled
• 3 carrots, peeled
• 1 small red bell pepper, deseeded
• 1 small green bell pepper, deseeded
• Water or vegetable broth (enough to cover)
• 1 teaspoon sweet paprika
• Salt to taste
• Pepper to taste

Preparation:

• Place the dry lentils in a pressure cooker along with the garlic cloves, bay leaf, whole onion, carrots, and bell peppers. Add the sweet paprika and enough water or vegetable broth to cover the ingredients.
• Close the pressure cooker and set the valve to position 2. Turn the heat to high and wait until steam starts to release. Then, reduce the heat and cook for 15 minutes.

• If using a regular pot, the procedure is the same, but the cooking time will be longer. Cook over medium heat with the lid on for about 50 minutes, until the lentils are tender.

• Once cooking is complete, turn off the heat and let the steam release slowly before opening the pot. Remove the vegetables (onion, carrots, bell peppers, and garlic) and set aside.
• Mash the cooked vegetables with some of the cooking liquid until you have a creamy puree. If you prefer a finer texture, pass the puree through a strainer. Add the puree back to the pot with the lentils to make them creamy.
• Season with salt and pepper to taste and bring to a final simmer over low heat to integrate all the flavors.
• Serve the lentils hot, enjoying their creamy texture and comforting flavor.