Lentils with onions and tomatoes
An excellent alternative side dish, boldly claiming to be an independent dish. And a good reason to remember the forgotten by many lentils.
Ingredients
Servings 1- 1 st. lentils
- 1 large onion
- 2 tbsp. l. vegetable oil
- half a can of tomatoes in their own juice without skin and seeds
- 1 st. l. balsamic vinegar
- 1 tsp. brown sugar
- salt and ground black pepper to taste
- 2 green onions
- a few sprigs of fresh parsley or cilantro
Cooking
Step 1
Prepare the ingredients. We wash the lentils, fill them with water, put on fire and cook until tender, about 20-25 minutes. Ready lentils should be soft, but the grains should hold their shape.
Step 2
In the meantime, cut the onion into thin half rings or quarters.
Step 3
Heat vegetable oil in a small frying pan. We cook onion on it with a pinch of salt over medium heat, stirring often, until soft, about 5 minutes. Add sugar, half the vinegar and two tbsp. l. water. Cook for another 5 minutes (until deep golden brown.)
Step 4
Drain the cooked lentils into a colander.
Step 5
Put the lentils in the pan with the onions. Add tomatoes and the remaining vinegar, salt, pepper and cook for about three minutes.
Step 6
Finely chop the green onion and cilantro.
Step 7
Add greens to the lentils, cook for another minute and remove from heat. It can be served as a side dish to any meat or poultry dishes.