Oven Lentil and Potatoes

April 07, 2021

Oven Lentil and Potatoes

Intending to add some protein to today's diet, I made this dish, that is very tasty, while listening to the last hour and something of ”The Sumerians - Fall of the First Cities”, a very good documentary that has a little bit of nostalgia behind the narration. A kind of ”Ubi sunt qui ante nos / In mundo fuere?” thing...

Difficulty: medium.

Kitchen tools:

- cutting board;

- knife;

- grater;

- vegetable peeler;

- cooking machine;

- oven;

- pans;

- pot;

- spatula;

- steamer;

- oven bake dish;

- tablespoon;

- potato masher.

Duration: 1.20 h.

Serves: 6.

You need:

- 220 g of lentil (I used a mix of red and green ones);

- 200 g of sweet corn (canned);

- 1.000 g of peeled potatoes (including a sweet one for the colour);

- 100 ml of soy drink;

- 1 large carrot (coarsely grated);

- 2 middle sized onions (chopped);

- 2 cloves of garlic (chopped);

- some 20 pods of frozen okra;

- 4 tablespoons of olive oil;

- water for the steamer;

- salt and pepper (to taste).

Method:

1. Get in the mood.

2. Thank the ingredients for giving you energy.

3. Peel the potatoes, quarter them and add them to the steamer.

4. Rinse the lentil, add it to the rice tray of your steamer, cover with water, and place it on the next compartment of the steamer. Cover them, of course.

5. Set the time for 25 minutes.

6. Meanwhile, chop the onion and the garlic and set aside.

7. Place a pan over the fire, add 3 tablespoons of olive oil and let it get hot.

8. Grate the carrot.

9. Add the onion, the lentil, the garlic, the corn, and the carrot to the pan and cook until they are getting tender. Season with salt and pepper. When done, turn the heat off.