Lentil garnish
4 servings
30 minutes
Lentil garnish is a simple yet surprisingly rich dish of Russian cuisine. Lentils, one of the oldest crops, are valued for their nutrition and deep earthy flavor. In this recipe, they are slowly simmered, absorbing the aroma of sautéed onions and garlic seasoned with hot pepper. The result is a warm, spicy side dish with subtle tangy notes. It can be served with meat dishes, used as a base for vegetarian variations or eaten on its own as a hearty and flavorful meal. With the combination of spices and texture, lentil garnish can become a cozy, warming part of a family dinner or an elegant addition to a festive table.
1
Pour boiling water over the lentils, bring to a boil, and cook on low heat for about 30 minutes (all the water will be absorbed).
- Water: 2 glasss
- Green-brown lentils: 1 glass
2
While the lentils are boiling, we clean and chop the onion and garlic, sautéing them in oil until translucent.
- Onion: 1 head
- Garlic: 6 cloves
- Vegetable oil: 4 tablespoons
3
We throw in the hot pepper.
- Red chili pepper: 1 piece
4
Add sautéed onion and garlic to the cooked lentils.
- Onion: 1 head
- Garlic: 6 cloves
5
We mix, salt, and pepper to taste.
- Salt: to taste
- Ground black pepper: to taste
6
Cover with a lid and leave for about 10 minutes. (If you have an electric stove - on the turned-off burner).
