Lentil and mushrooms Drob, with a seasonal salad on the side

This recipe is part of the Healthy Nutrition Guide for Children, created by the “Agricola Neam de Gospodari” Association

Ingredients for 2-3 servings

✓ 150 g red lentils

✓ 1 small bunch of green onion

✓ 50 g kapia pepper

✓ 50 g zucchini

✓ 100 gr forest mushrooms, frozen

✓ 1 cup tomato juice,

✓ A pinch of salt

✓ 1 tsp turmeric

✓ Herbs de Provence, as much as you could take between your fingertips

✓ 2 cloves of garlic, crushed

✓ 1 tbsp chia seeds,

✓ 4 tbsp of oat flakes

✓ 1 egg

For the salad

✓ 2 tomatoes

✓ 2 cucumbers

✓ a handful of unsalted olives

✓ 1 tablespoon cold-pressed olive oil.

Method of preparation

Wash the red lentils well in a stream of cold water and boil for 15-20 minutes.

In the meantime, finely chop the green onions, kapia pepper, zucchini, wild mushrooms and stew in a pan with a teaspoon of grape oil and a little water.

When the liquid has reduced enough, let it cool and then mix with tomato juice, salt, pepper, turmeric, herbs de Provence and continue cooking for 10 minutes on low heat.

Over the vegetables, add lentils, the crushed garlic cloves, the tablespoon of chia seeds, the oat flakes and the egg. Pour into a lined tray and bake in the oven for 45 minutes.

Serve with a seasonal salad consisting of diced tomatoes, olives, cucumbers, salt and olive oil.

Tips & Tricks

In the old days, lentils were considered poor people’s food, they “enjoyed” an inadequate reputation and did not find a place in the menu for many people, for various reasons: because they bloat, they are not tasty, etc. Totally fake! Lentils are very tasty and healthy, if properly prepared!

There are recipes that use overnight soaked lentils! Be careful, because in that case, you should not boil them too much. I recommend boiling the pre-washed lentils directly, without soaking them.