Lentil Sauté


  • 300 gr. lentils
  • 1 cup olive oil
  • 1 onion, finely chopped
  • 1 cube of herbs
  • 2 fresh tomatoes, grated
  • 1 tbsp tomato paste
  • 4 garlic cloves, finely chopped
  • 1 bay leaf 
  • Salt
  • Pepper 

Boil the lentils in water for 5-10´, strain and discard the first water.

Saute the onion in the olive oil.

Add the tomatoes, tomato paste, the cube of herbs and garlic.

Pour the lentils and fill with hot water; enough quantity to cover all the ingredients.

Add the bay leaf, salt and pepper.

Boil the lentils until thicken (15´-20´)


The soup can be served with olives, herring, sardines or mackerel. Balsamic vinegar can also be added (based on the individual´s taste).