Ingredients
Equipment
Method
- To start, put the lentils in the pot with 1.5 liters of water (better if soaked overnight).
- Now dice the onions and carrots, you can add the chopped chili (optional), then sauté them in the pan with olive oil in the bottom until they sweat while adding salt and pepper.
- Once the vegetables have sweated, add the tomato sauce to the pan and wait for the sauce to reduce, about 1:30h more or less, stirring regularly.
- Meanwhile, crush the garlic.
Notes
Nutrition (per 100g):
Calories: ~85 kcal
Protein: 6g (rich in amino acids from the lentils)
Fat: 2g–3g (healthy fats from the olive oil)
Carbohydrates: 10g–12g
Fiber: 4g (excellent for digestive transit) Benefits:
Digestive health: High fiber content that promotes satiety and transit.
Antioxidant: Cooked lycopene from the tomato is a powerful cell protector.
Stable energy: Lentils provide slow-release energy. Benefits according to Chinese Medicine:
Lentils are of a neutral nature and sweet flavor, they tonify the Spleen and eliminate dampness. Tomato helps cool the blood and generate bodily fluids, balancing the heat of the garlic and spices.
Calories: ~85 kcal
Protein: 6g (rich in amino acids from the lentils)
Fat: 2g–3g (healthy fats from the olive oil)
Carbohydrates: 10g–12g
Fiber: 4g (excellent for digestive transit) Benefits:
Digestive health: High fiber content that promotes satiety and transit.
Antioxidant: Cooked lycopene from the tomato is a powerful cell protector.
Stable energy: Lentils provide slow-release energy. Benefits according to Chinese Medicine:
Lentils are of a neutral nature and sweet flavor, they tonify the Spleen and eliminate dampness. Tomato helps cool the blood and generate bodily fluids, balancing the heat of the garlic and spices.