Equipment
Ingredients
Lentil Base
- 470 g lentils
- 960 ml water
- 5 g salt, to taste
- 2 cloves
- 100 g onion, whole, peeled
- 1 bay leaf
- 3 g marjoram, chopped
Tomato and Leek Mixture
- 15 ml olive oil
- 1 leek, finely chopped
- 90 g onion, finely chopped
- 2 g garlic, finely chopped
- 240 ml tomato, crushed
- 1 g black pepper, freshly ground, to taste
- 6 g parsley, chopped
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 504 kcal
- Protein
- 31 g
- Carbohydrates
- 88 g
- Fat
- 5 g
- Fiber
- 15 g
- Sugar
- 7 g
- Sodium
- 516 mg
- Saturated Fat
- 1 g
- Monounsaturated Fat
- 3 g
- Polyunsaturated Fat
- 1 g
- Potassium
- 1101 mg
- Calcium
- 107 mg
- Iron
- 9.5 mg
- Magnesium
- 84 mg
- Phosphorus
- 376 mg
- Zinc
- 4.2 mg
- Vitamin A
- 68 mcg
- Vitamin C
- 24 mg
- Vitamin E
- 1.8 mg
- Vitamin K
- 61 mcg
- Vitamin B6
- 0.8 mg
- Thiamin
- 1.10 mg
- Riboflavin
- 0.29 mg
- Niacin
- 3.7 mg
- Folate
- 609 mcg
- Water
- 381 g
Sources: USDA FoodData Central
Method
Rinse the lentils thoroughly in a colander under cold water to remove any debris.
Press the whole cloves into the surface of the small whole onion.
Combine the lentils, water, salt, clove-studded onion, bay leaf, and marjoram in a saucepan. Bring the liquid to a boil at 100°C/212°F.
Cover the saucepan and reduce the heat to maintain a simmer. Cook for 20 minutes.
In a separate small saucepan, heat the olive oil over medium heat. Add the finely chopped leek, chopped onions, and garlic.
Sauté the vegetables for 5 minutes, stirring occasionally. Do not allow them to brown.
Stir in the crushed tomatoes, salt, and black pepper. Bring to a boil, then cover and simmer for 5 minutes.
Drain the cooked lentils through a colander, discarding the bay leaf and the clove-studded onion.
Add the drained lentils to the tomato and leek mixture. Bring the combined mixture to a boil briefly.
Stir in the chopped parsley and serve immediately.
Chef's Notes
- For a deeper flavor, consider toasting the whole cloves and bay leaf briefly in a dry pan before adding them to the lentils.
- Ensure the leeks are very well washed to remove any grit, as they can hide sand between their layers.
- Don't overcook the lentils; they should be tender but retain a slight bite for the best texture.
- Taste and adjust salt and pepper at the end, as the crushed tomatoes can vary in their own saltiness.
- This dish can be enhanced with a squeeze of fresh lemon juice just before serving to brighten the flavors.
Storage
Refrigerator: 4 days — Store in an airtight container.
Freezer: 3 months — Thaw overnight in the refrigerator before reheating.
Reheating: Heat in a saucepan over medium heat, adding a splash of water if the mixture has thickened too much.
Troubleshooting
Lentils are mushy and falling apart.
Cause: The lentils were boiled too vigorously or cooked for too long.
Fix: Cannot be fixed; use the mixture as a base for a thickened soup instead.
Prevention: Maintain a very gentle simmer and check the texture 5 minutes before the timer ends.
The dish tastes bland despite the herbs.
Cause: Insufficient salt to balance the earthiness of the lentils and acidity of the tomatoes.
Fix: Add a small pinch of salt or a teaspoon of red wine vinegar to brighten the flavors.
Prevention: Ensure the cooking water for the lentils is properly seasoned.
Cultural Context
Lentils are a staple throughout the Mediterranean and Middle East, valued for their affordability, nutritional content, and versatility. This preparation, with aromatic spices and a simple tomato-leek base, reflects the rustic, flavorful cooking traditions common in the region, often served as a hearty side dish or a light vegetarian main.
