Lentils with Green Sauce

Here's another simple dish: lentils! At least once a week, this time with a green sauce—note, it's not pesto. I changed up the preparation a bit for variety and served it with fluffy rice and a little something extra. This dish is incredibly affordable, healthy, easy, and doesn't take much time in the kitchen.
Lentils with Green Sauce
Here's another simple dish: lentils! At least once a week, this time with a green sauce—note, it's not pesto. I changed up the preparation a bit for variety and served it with fluffy rice and a little something extra. This dish is incredibly affordable, healthy, easy, and doesn't take much time in the kitchen.
Steps
- 1
Soak the lentils overnight in water, or for at least 2 hours ahead of time.
The next morning, cook your rice and set aside. Prepare all your ingredients so everything is ready and quick to assemble. About 2 hours before lunch, or earlier if you prefer, cook the lentils with bay leaves. When they're done, drain and set aside. Save the lentil cooking liquid. - 2
About 30 minutes before lunch, heat a little good-quality oil in a clean, dry pot. When hot, sauté the onions, then add the garlic. Gradually add all the seasonings, stirring until it forms a paste. Add the blended green sauce (spinach and cilantro), stir well, then add the diced potatoes.
- 3
Cook until the potatoes are almost done, then add the cooked lentils and stir well. Finally, add the bell pepper. If needed, add a little more broth. Stir well and cook for 5 more minutes. Everything is ready.
Meanwhile, plate the rice and lentils. - 4
Top with a fried or poached egg and bananas. I got lucky and had a double-yolk egg—sprinkle a pinch of salt, dried oregano, and black pepper on top. There you go, a super tasty dish—simple but special. Trust me, it'll disappear fast because it's so delicious.
- 5
That's it—simple but very tasty!
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