Για την συνταγή στα Ελληνικά πατήστε εδώ
My sister Lenia is my guide to vegeterianism. Since I am a new vegeterian I follow her advice so that I don’t have any health problems. Giving up on meat and not having a balanced diet is not a smart thing to do. I have changed my eating habits in many ways. For example whenever I cook legumes I try to pair them with cereals so that I get the protein I need. Although I hated lentils, a couple of years ago I began to like them and nowadays this love has turned into passion! Today I paired them with spicy rice balls and yummy pickled aubergines from Yoleni’s. Except for the top quality of the products you can find in this online delicatessen I love the fact that they are delivered very quickly and packed very attentively, a token of respect towards the client. You should try this simple yet tasteful dish. It is a great way to enjoy legumes!
Have a lovely day, my dear friends!
Ingredients (serves 4):
250 gr. lentils
4 Tbsp «Santo» tomato sauce with vinsanto wine
3 Tbsp «Olvia» extra virgin, organic olive oil
4 Tbsp parsley, finely chopped
1 medium onion, grated
1 bay leave
Sea salt flakes from Kythira island and pepper
In a deep pan saute onion for a while and then add lentils and bay leave. Stir and pour tomato sauce and 1lt of water. Season with salt and pepper. You may need to add some extra water (it must be warm!) Remove from heat when lentils are soft. In the meantime cook rice. Drain it and season with salt, cumin, turmeric and ginger. Stir well. Shape into balls and bake in preheated oven at 190 C for 10 minutes. Serve lentils in 4 dishes and top with 1 Tbsp parsley and 2-3 rice balls. Enjoy!