ORGANIC LENTILS – 500 g
Soil Association Organic Certification
Halal Certification - Kosher Certification
The "Mythingaea" legumes cultivated in many small family farms in areas of Greece with suitable landscape and climate conditions for growing legumes. They have mild climate and fertile well drained soils. The producers apply all the principles of modern organic farming without using fertilizers and pesticides.
The packaging is done in modern facilities where only organic products are handled and all the principles of HACCP are implemented.
Lentils are a rich source of numerous essential nutrients, particularly dietary fiber (11g/100g raw) and protein (25g). They content Micronutrients, including folate (120% DV), thiamin (76% DV), phosphorus (64% DV), iron (58% DV) and zinc (50%).
Lentils have the second-highest ratio of protein per calorie of any legume, after soybeans.
Lentils (200 g)
Vegetable broth (800 ml) (2 cubes)
Bay leaf (1 pc)
Rice for pilaf (200 gr)
Chopped spring onions (2 pcs)
Olive oil (50 ml)
Dry mint rubbed
Clean and rinse the lentils. Put them in medium pot and add water, (water level: 4 cm above lentils).
Put the pan over high heat and boil the lentils.
In a pot, boil 200 ml water and dissolve the 2 vegetable cubes. Add 600 ml more water so you create the broth.
In the meantime, lentils have boiled. Strain them and cool them with enough fresh water.
Put them back in the pot with the vegetable broth and the 1 bay leaf. Just boil them again, then reduce heat, and allow to boil for about 20 minutes. Then Remove the pot from the fire.
In a nonstick pan, add the olive oil and sauté the onions you have finely chopped, until tender (2 to 3 minutes). Add the rice and stir untill starting to change color (after 2-3 minutes).
Remove the pan from the heat and pour the contents into the casserole with lentils.
Add the pepper, cover and allow to boil at low heat for 20-25 minutes.
Pull the pot away from heat, remove the lid and cover with a clean towel for 5-10 minutes.
Serve portions and sprinkle with grated dry mint. Sprinkle with lots of lemon.
Lentils (300 g)
Medium onions (2 pcs), chopped
Cloves garlic (3 pcs), finely chopped
Ripe tomatoes (2 pcs)
1 tablespoon tomato paste
Olive oil (¾ cup. tea)
Bay leaves (2 pcs)
2 tablespoons vinegar
Sugar (¼ teaspoon)
Oregano (½ teaspoon)
Peel the tomatoes and crumble them to blender.
Boil the lentils for 5 minutes, drain, wash in a colander and throw away the water.
Place in a saucepan, over medium heat, onions, garlic, olive oil and sauté until translucent.
Add the lentils and continue sautéing for 3 more minutes.
Put the tomato paste, tomato juice, bay leaves, sugar, oregano, salt, pepper and cold water in the casserole.
Cover the casserole and simmer until lentils absorb most of the water, stirring occasionally to prevent sticking in casselores' bottom.
Serve in soup plate and add vinegar.