Lentils are somehow easy to find, they’re cheap, they’re a wonderful protein source and they’re easy to cook. Red lentils, as opposed to the other varieties, don’t cope well with boiling, meaning that they don’t maintain their shape and they turn into some kind of mash, however careful you might have been. That’s their nature, so there’s nothing to worry about. Red lentils are suitable for sauces, purées, curries, soups. I made a purée that I will present to you below.
Lentils don’t need soaking before being cooked, such as beans, grains and chickpeas. However, there’s nothing wrong it you want to soak for half an hour in cold water after you rinse it. Concerning cooking, use a ½ proportion, meaning that for a cup of lentils you should add 2 cups of stock or water. I made a stock made from vegetables and chicken necks.
I put the vegetables in a cast iron pot with a bit of oil, a teaspoon of black cumin, a bit of pepper, a pinch of salt, a bay leaf and an anise star. I let them simmer on low heat until the carrots became soft and the onion sweetened.
I then added the lentils and the soup over the already cooked vegetables.
I seasoned the purée with za’atar.
I ate it with rye bread and courgette fried in the cast iron skillet.