LENTILS FLAVOURED WITH LEMON
½ kg puy lentils
2 medium onions
3 cloves garlic
3 bay leaves
2 medium lemon
120 g extra-virgin Koroni olive oil
1½ tbsp flour
salt and pepper
Put the lentils in a saucepan of water with the bay leaves. There should not be too much water in the saucepan. Bring to the boil and simmer until the lentils are almost done and there is some water left (not too much and not too little).
Strain the lentils and retain the liquid.
Clean the saucepan and add the oil.
Finely chop the onion and garlic and heat in the oil until soft but not brown. Then add the lentils and stir with a wooden spoon for two minutes. Add the liquid from the lentils and wait until it starts to simmer.
Squeeze the two lemons and stir the flour into half a glass of cold water. Add the lemon juice and the flour mixture to the saucepan and stir as it comes to the boil. Add salt and pepper.
The food is ready. Remove it from the heat and stir.
This dish can be eaten hot in winter and cold in summer.
When the lentils are simmering, add 2-3 drops of vinegar. You can also add two or three tablespoons of olive oil to the serving dish.
Lentils go well with Kalamata olives and salted fish (sardines etc).
My children have been eating lentils since they were five years old. They are easy to digest, taste great and are good for you.