Green lentils with sautéed tomatos and crutons

Here’s a real easy but delicious one for all you lentil lovers out there!

Ingredients
– 1-2 shallots, roughly chopped
– a couple of cloves of garlic, depending how much you like it. Thinly sliced
– dry green/puy lentils, around 3 deciliters maybe?
– a pinch of chili flakes
– fresh rosemary
– fresh thyme
– fresh flat leaf parsley
– fresh basil
– bayleaf
– olive oil
– whole canned tomatos – choose a good type, like San Marzano
– stale sourdough bread or focaccia, cut to crutons

How to do
– put the lentils in enough water. Around 40% more than lentils is a good amount
– add the shallot, garlic, fresh herbs, chili flakes, a good drizzle of olive oil, some fresh cracked black pepper and pretty much salt. Taste to adjust.
– bring it to a boil and then just let it simmer real nice. Around 17 minutes is enough to make the lentils perfect. They should be a little bit beyond al dente but not to soggy or to soft so taste while simmering them
– take out the whole tomatos out of the can. Save the juice/passata in the fridge for another time
– break them apart. Around tvree-four bits/ tomato is good.
– add olive oil in a pan and heat it up. Add some sliced garlic for a minute, don’t burn it. Add the tomatos and sauce them just a minute or so. Add salt and a few leafs of basil. Ske sure to add right amount salt – salt bring out the sweet flavors of tomatos if it’s done right.
– cut the bread to crutons, add generous amount of olive oil in a pan and sauté them till crispy and golden . Add some salt.
– Plate the lentils, put the tomatos on top and finish off with the crutons. Add a drizzle of a fine EVO and some chopped flat leaf parsley.
– Done! Enjoy this delicious little meal!