Pardina Lentil Stew
A stew of pardina lentils with onion, leek, grated carrot, celery and wakame, flavoured with bay leaf and garlic or ginger. A warm and substantial dish. Combined with brown rice or another whole grain it provides complete protein.
Prep: 3 minCooking: 50–60 minVideo: 4:54RestorativeNeutral / Mildly coolingBest in: Spring · Autumn · Winter
Key points
What you'll learn by cooking it.
- Pardina lentils with wakame, bay leaf and garlic or ginger
- Onion, leek, grated carrot and celery well softened
- Boil lentils, discard the first water and cook again
- With a whole grain it forms a complete protein
Preparation
- Rinse the lentils well under cold running water and bring them to a boil in water that just covers them.
- When they start to boil, drain them.
- Put the lentils back to cook in water that just covers them. Add the wakame and the bay leaf and simmer, covered, over low heat for about 30 minutes while you prepare the rest of the vegetables.
- Brush a pot with sesame oil and sauté the onions and leek with a pinch of salt for about 10 minutes, until well softened.
- Add the grated carrot, the whole garlic cloves or the ginger (as preferred) and the celery. Add another pinch of salt, stir and cook, covered, for about 5 minutes.
- Add the lentils with their cooking liquid and a pinch of salt. Stir, cover and let simmer over low heat for about 15 minutes more.
- Adjust the salt with a few drops of shoyu if needed.
- Stir and serve with chopped parsley.
- Once served, they can be dressed with raw sesame or olive oil.