The best lentils with slow roasted tomatoes. Tá najlepšia šošovička s pomaly pečenými paradajkami.

 

My lentil love has started showing off with all the beautiful lentil soups I was always able to find at my grandmas. She would cook all those creamy soups in the biggest pan she had and they never lasted very long. Me and mom would pour ourselves quite a lot of it, we just love soups. (I also love stocks and sauerkraut soup. When these are cooked, I am known to eat at least 3 bowl of them.)

When I moved out of my mum´s house, I have started experimenting with other ways of cooking lentils. My brain is bursting with different ideas of preparing them. That´s how I end up having them in beautiful salads, in creamy soups, purees or sometime they even endup in my breakfast! :)
This recipe is the one I cook the most in summer, where using only a few beautiful ingredients can create something so utterly delicious. I´d choose this salad over a piece of cake anytime.

Here, I use the French kind of lentil, called Le Puy. This kind is not only amazingly tasty but it can hold its shape beautifully during cooking. It is nothing like red lentils, that can become mushy within minutes (which is great when making super creamy and nourishing soups!). If you haven´t had a chance to try this kind of lentils before, give it a go. Most supermarkets do stock it and if yours is not between the chosen ones, I am sure your local healthy food shop will have some.

This kind of lentils belongs to the posh variety, but don´t you worry, only a small amount will fill you up immediately. The gorgeous nutty taste will be totally worth of spending that extra pennies. Or you could simply experiment with different types of lentils. I use 5 different types in my cooking, so believe me, there is quite a variety available, out there. Green and black type fits this salad perfectly as well.

Lentils are one of the oldest eaten plant in the world. We have started consuming this plant something over 9000 years ago. It is a great source of protein, fibre and it gives us plenty of vitamins and minerals. They lower cholesterol, they help to lower the risk of heart diseases, help our digestion and fill us up for hours. It is quite incredible that for all of what these little treasures are capable of, you don´t need to pay much. Often, these lovelies would cost you less than any medicine. And they taste really yummy, which is like a bonus! :)

Sometimes I cook them in a bit of stock or wine with fresh thyme and garlic, other times I cook them until crunchy with some ghee (or butter). So, go ahead, experiment and enjoy the jurney with lentils if you cook a large amount. And if you won´t feel like eating all of them within a few days, freeze them. Simply chuck them in a freezer bag and put to the freezer. This might be handy when you´ll get home to an empty fridge. I do this all the time, freezing cooked lentils and beans is like a lifesavior. Well, at least for me. :)

Btw, thic cooking method of lentils, is the best one I have ever tried. Cooking lentils this way was shown to me by Jamie Oliver. I believe they cook lentils like this in Italy as well. I have tried this method and never looked back. Try it out and you will understand why.

 







The best lentils with slow roasted tomatoes

1 cup uncooked lentils (I love using Puy lentils as they hold its shape beautifully once cooked)
2 bay leaves
3 bigger garlic cloves (5 cloves for the gralic addicts out there)
2 cherry tomatoes

For the roasted cherry tomatoes

2 handfuls ripe cherry tomatoes (make sure, you are using the best ones)
olive oil
salt
1 garlic clove, chopped very finely
fresh thyme, leaves picked
handful of hazelnuts

For the cottage cheese

1 small tub cottage cheese
salt, pepper
zest of 1 organic (or unwaxed) lemon
olive oil

handful of hazelnuts for some yummy crunch

First, start with your tomatoes. Line a baking tray with baking paper. Wash the tomatoes and halve them. Put them cut-side up on the prepared baking sheet. Drizzle them all with olive oil, season with salt. Bake at 160°C for about 1 hour or until semi-dried but still a bit juicy. You want to get the amazing flavour out of those tomatoes! When they start to dry put in the oven, sprinkle with thyme leaves and chopped garlic all over them. When done, take them out of the oven and put your hazelnuts in for about 8 minutes, until fragrant and toasted. When their skin starts to peel off, they are done. Take them out, rub their skin off and chop them roughly.

While your tomatoas are being baked, cook your lentils. If you have time, soak them overnight for a better digestion. If not, rinse them properly. Put them in a pan, cover with twice as much water. Add 2 bay leaves into the pan together with whole garlic cloves and tomatoes. Bring to a boil and then cook for 20-30 minutes until tender and cooked through, but not mushy. Try not to overcook them.

When cooked, discard the bay leaves. Take the garlic cloves and tomatoes from the water and put on a side. Drain the lentils. Squeeze the garlic cloves so you will end up with a beautiful garlic ´flesh´. Mash it up with tomatoes using fork. Create a smooth paste that you mix into the cooked lentils. Drizzle it all with olive oil, season with salt and pepper. Mix it properly, so the gralic paste coats every single lentil. Taste and adjust the seasoning. You might want to add a squeeze of lemon to it or even a few splashes of red wine vinegar.

Mix together cottage cheese, lemon zest, salt, pepper and a few splashes of olive oil. Taste and adjust the seasoning. It should be nice, chunky, creamy and it should taste refreshing and amazing.
Now, plate up! Take a big serving plate, the biggest you´ve got. Pile up your lentils on one side, scatter over plenty of your roasted tomatoes. Put a dollop of cottage cheese on a side, sprinkle with a bit more lemon zest. Finish up with sprinkling of toasted hazelnuts and drizzle it all with olive oil.

Garnish with some more thyme leaves. Enjoy the beauty.

——–

Sosovicova laska so mnou zacala robit cary-mary, ked som prisla ku starkej a v jej nav´jvacsom hrnci bola casto navarena sosovicova polievka. Ci bola na sladko alebo kyslo, to mne a mojej mamine bolo veru jedno – boli vynikajuce na hocijaky sposob. Vzdy som najprv z taniera vylovila bobkove listy a pustila sa do vyjedania kremovej polievky. A poviem vam, nikdy som neostala pri jednej miske. (To iste plati aj s kapustovou polievkou alebo vyvarom, casto sa medzi stolom a hrncom otocim 3 krat.)

Ked som sa odstahovala z domu, zacala som experimentovat s kadejakymi uzasnymi ingredienciami a pripravovat jedla sposobom, na aky som nebola zvyknuta. Moja hlava doslova chrli napadmi, takze sa v procese jedenia a varenia naozaj vyzivam. Vzdy som mala rada fazulky a sosovicu, tak sa rozhodla zacat ich varit inaksie, nie len v kremovych polievkach. Vysledkom boli uzasne salaty, pyre a dokonca aj ranajky! :)

Toto je sposob, akym zboznujem sosovicu v lete, kde z par ingrediencii vyskladam salat, ktory by som len tazko zamenila za nieco ine v horuci letny vecer.

Tu pouzivam Francuzsku sosovicu Le Puy, ktora nie len, ze uzasne chuti, no pri vareni si dokaze udrzat svoj tvar a nerozhodnu sa rychlo rozvarit ako cervena sosovicka (ktora je neskutocna v kremovych polievkach!). Ak ste ju este neskusali, na nic necakajte a pokuste sa ju vypatrat v zdravych obchoch. Sice sa tento druh zaraduje medzi tie drahsie strukoviny, nebojte sa. Uz male mnozstvo vas zaplni a ta chut stoji za par centov navyse :) mnam. Alebo experimentujte a druhy sosovice obmienajte. Ja doma varim s 5 roznymi druhmi sosovice, takze je naozaj z coho si vyberat. Vyborne sa do tohto salatu hodi aj zelena ci ta pocernejsia sosovica.

Sosovica je jednym z najstarsich druhov potravy. Zacala byt konzumovana niekedy pred 9000 rokmi. Su vybornym zdrojom proteinu, vlakniny a mnohych mineralov a vitaminov. Znizuju cholesterol, znizuju risk srdcovo-cievnych ochoreni, pomahaju pri traveni a zaplnia vas na hodiny! Na to vsetko co dokazu je naozaj az neuveritelne, ze vas sacok nevarenej sosovicky vyjde lacnejsie ako hocijake tabletky. A to, ze su omnoho chutnejsie je ako bonus.

Niekedy ich len tak povarim v trosku vyvaru alebo bielom vine s tymianom a cesnakom, inokedy zvysky do chrumkava opeciem na ghee (alebo masle) a podavam ku pecenej alebo grilovanej zelenine. Takze sa nebojte, ze by vam ostalo vela uvarenej sosovice, vzdy sa najde sposob ako sa da dojest. U nas doma uvarena nikdy dlho nevydrzi. A ak by ste predsa len odolali a nezjedli vsetku tu uvarenu, jednoducho ju supnite do sacku a hodte do mraziaku. Potom to bude len otazkou par minut, ked pridete domov unaveni z prace a budete musiet navarit nieco z nicoho. Vtedy su mrazene strukovin ako zachrana. Aspon pre mna. :)

A este jedna vec. Sposob, akym varim sosovicu som sa naucila od Jamieho Olivera. Myslim, ze on sa to naucil od skvelych Talianov.. Ja varim zakladnu sosovicu a fazulku uz len takto. A ked to vyskusat aj vy, pochopite preco.

Tá najlepšia šóšovička s pomaly pečenými paradajkami

1 salka neuvarenej sosovice (velmi rada pouzivam druh Puy, lebo si po uvareni nadherne drzia svoj tvar)
2 bobkove listy
3 vacsie struciky cesnaku (pre vsetkych milovnikov cesnakuna dvazlivcov doporucujem 5 strucikov)
2 cherry paradajky

Na pecene paradajky potrebujeme

2 hrste krasne dozretych cherry paradajok (uistite sa, ze pouzivate tie najlepsie ake len mozete)
olivovy olej
sol
1 strucik cesnaku, nasekany na velmi jemno
cerstvy tymian
hrst lieskovcov

Na cottage cheese

1 mensi kelimok syru cottage cheese
kora z 1 bio citronu
sol, korenie a olivovy olej

hrst lieskovcov na extra chrumkavost

Najprv zacnite s pripravou paradajok. Plech na pecenie si vylozte papierom na pecenie. Paradajky poriadne umyte a nasledne ich nakrajajte na polovicky. Poukladajte ich pekne ako vojakov na vas pripraveny plech na pecenie. Pokvapkajte olivovym olejom, posolte a pecte pri teplote 160°C asi 60-90 minut, dokym nie su paradajky krasne opecene no stale trosku stavnate v strede. Skontrolujte ich asi po hodine pecenia, posypte ich najmeno nakrajanym cesnakom a posypte tymianovymi listockami.
Po upeceni ich nechajte mierne vychladnut a v zapnutej rure si opecte lieskovce dovtedy, dokym sa ich supka nezacne supat a dokym nebudu vonat uzasne. Malo by to trvat asi okolo 15 minut. Po opeceni ich vyberte a odstrante z nich supku. Posekajte na vacsie kusky a dajte stranou.

Kym sa vam budu piect paradajky, uvarte si sosovicu. Aby nase telo mohlo sosovicu lepsie stravit, mozte ju namocit cez noc do vody. Ak nestihate, poriadne preplachnutie jej postaci. Dajte ju do hrnca, zalejte dvojitym mnozstvom vody. Do vody vhodte cele struciky cesnaku (neosupane), bobkove listky a paradajky. Privedte sosovicku do varu a varte dokym nebude makka, nonie rozvarena. Pre puy sosovicu to trva nieco cez 20-30 minut. Davajte si pozor, aby ste sosovicu nerozvarili, pri jedeni chcete citit, ze do niecoho hryziete. Sosovicova kasa by z toho byt nemala :)

Ked mate sosovicku uvarenu, vyberte z vody bobkove listy, ktore vyhodte. Vyberte z vody cesnak a paradajky. Sosovicku oceddte. Cesnak vytlacte prstami zo supky a vidlickou popucte spolu s paradajkami. Vytvorte nieco ako kasicku, ktorou obalite kazdu jednu sosovicu. Vsetko polejte poriadnym splechom olivoveho oleja, osolte a okorente. Ochutnajte a popripade mozte do sovocie pridat citronovu stavu alebo cerveny vinny ocot.

Zmiesajte si spolu cottage cheese, citronovu koru, sol, korenie a olivovy olej podla chuti. Mali by ste dostat krasne kremovu, trosku hrudkastu a osviezujucu vec. Prilohu, ktoru mozete vyjedat len tak, alebo nou vylepsit akukolvek veceru ci obed.

Ked ste pripraveni na servirovanie, vezmite si velikansky tanier. Na jednu stranu nalozte uvarenu sosovicku, ku ktorej pridate krasne pecene paradajky. Na tanier supnite par lyzic cottage cheese. Vsetko polejte olivovym olejom, posolte, pokorente. Posypte cerstvymi tymianovymi listakmi, na cottage nastruhajte trosku citronovej kory a na paradajky nasypte opecene lieskovce.

Podavajte s rukolovym salatom. Dobru chut priatelia!

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