Lentils in tomato sauce
- Prep time:
- 10 min
- Cook time:
- 50 min
- Total time:
- 60 min
- Serves:
- 4
Ingredients
for 4 servings
-
extra virgin olive oil 25 g -
carrots 80 g in small dice -
celery 50 g in small dice -
yellow onions 50 g chopped -
fresh garlic 2 cloves unpeeled -
fresh rosemary 1 sprig whole -
lentils 200 g -
bay leaves 3 g whole -
chopped tomatoes 400 g -
fine salt 3 Liffo spoons
Lentils are among the first pulses humans ever farmed, and unlike the others they need no soaking. They cook slowly, absorbing the tomato rather than floating in it: done right, the result is creamy with the pulses still whole. But enough talking — let's go straight to loading the ingredients into Liffo!
Setting up Liffo
Container 1
In the first container put 25 g of extra virgin olive oil, 80 g of carrots, in small dice, 50 g of celery, in small dice, 50 g of yellow onions, chopped, 2 cloves of fresh garlic, unpeeled and 1 sprig of fresh rosemary, whole.
Container 2
In the second container put 200 g of lentils and 3 g of bay leaves, whole.
Container 3
In the third container put 400 g of chopped tomatoes and 3 Liffo spoons of fine salt.
- Select when the recipe should be ready
Liffo needs 50 minutes of cooking for this dish.
Tips
Ideal dry lentils not hulled. Tomato pulp can be replaced with passata or peeled tomatoes in pieces.
Plating
Season with a pinch of black pepper or chili pepper. Great paired with slightly toasted bread or white rice.
Let Liffo cook it
Fill the containers, start the recipe from the app and come back when it’s ready. Your personal chef does the rest.
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