I love red lentils. In this recipe, they disintegrate, which makes them into a mash. Red lentils are quite small, which means they cook relatively quickly as well. Remember to soak the lentils first, in a bowl of water with a pinch of bicarbonate soda (aka baking soda) overnight. Rosemary sprigs taste good in this dish too!
1 large onion, chopped
2 garlic cloves, chopped
2 medium potatoes, chopped into chunks (leave the skin on if you like them that way, I do)
1 carrot, diced (optional; if you put more in it becomes quite sweet, if you like it that way)
2 cups of red lentils
4 cups of water
1. Fry onion in a pot until they’re golden.
2. Add the carrots and garlic to the onions and saute for a few minutes.
3. Get rid of the water that the lentils have been soaking in. Then add the lentils and the potatoes to the pot. Add the 4 cups of water to the pot. Bring to the boil. Simmer until the lentils are falling apart.
4. Salt to taste.
This can be enjoyed both hot or cold.