Nina and Evan make a savory breakfast lentil dish in 6 minutes. A 100g serving gives you 32% of your daily fiber, 18% protein and iron, and 10% vitamin B6. Sauté garlic, onion, celery, carrots, and mushrooms, then add water and lentils, simmer 15-30 minutes, and finish with tomato sauce and herbs.
Chapters
Okay, this isn't the stir-fry video.
I know, but if I have no twist, you need to have dinner.
You should finish the lentil video first. Nina's prepping for a new cooking video. I needed to show you the crazy salad that she made me for dinner. Look at that. Looks good, huh?
Hi everyone, today we're gonna make some lentils. We eat it every day for breakfast. Well, not every day, technically Monday to Friday we'll have it for breakfast in the morning. So why do we eat lentils? Because 100 grams of lentils equals 32% of your daily fiber and 18% of protein, 18% iron, and 10% of vitamin B6. And other nutrition. What would you need will be 1 whole garlic, 1 medium-sized onion, and 6 celery sticks, 2 large carrots, and 6 large mushrooms, 3 tomatoes, and then 4 cups of lentils. Lastly, you will need 1 jar of tomato sauce. This is homemade tomato sauce. Evan's parents make them. And you will need 1 tablespoon of salt, 1½ of oregano spice, and then 1 tablespoon of basil. Okay, let's start. First, you get a big pot and add some oil to the pot. The pot's almost hot. We're gonna add the, um, the garlic in here, celery sticks, add the onion and the carrots. Just let it cook for a couple minutes. I'm gonna wash the lentils. Now I'm gonna add the mushrooms. Oh my gosh, don't laugh. I'm gonna add some water to, to the pot before we add the lentils. Now you can add the lentils. So far I put 6 cups of water. For lentils, you don't have to soak it overnight because it's easy. You only have to cook it for around 20 to, to half an hour, 20 minutes to half an hour. So I'm gonna let it cook for about 15 minutes, 10 to 15 minutes, and I'll come back, look at the lentils. I might add more water if I have to. You don't want to add too much because you still have to put the tomato sauce into here. Okay, so I'm going to cover it and let it cook. So it's been 15 minutes. Let's check the lentils. I'm going to put it down for a tease. Now I'm going to add the tomato sauce.
Special trick to opening jars of tomato sauce because my parents like to make these and then they vacuum them up. Knife, jar. All around the side with body waves.
That's good. Okay, that's enough.
Let's see if the instructional video here— and it flips off just like that, friends. And then you use the edge of the knife.
—on the pasta. Pasta sauce. There you go. We will add 1 more cup of water. We will add the salt, basil, oregano.
What's happening in that other pot, Nina? I'm making stir-fry.
Okay, so we're gonna let the lentils simmer for another 15 minutes and then we can stop. So that's another 15 minutes. I'm gonna turn it off. Let's stir. I'm gonna turn it off. I'm gonna add some water. We like it a little bit more liquidy. Most people call it lentil soup, but you can also eat it as a breakfast. Sometimes when we eat lentils, we will put some spinach in it to mix with in the morning. I'm already so full. Well, oh, you don't have to finish that one.
I ate the whole salad and then I had the dinner you made.
I usually make 3 weeks worth of lentils and I freeze it, and then every time when I need it, I just take one, one Tupperware out, and then you eat it for a week, for the week. So David Lloyd Jones asked Evan what's in his lentils, so this is the recipe. Try it out, it's super easy to make. Okay, thank you for watching. If you like the video, please give a thumbs up and leave a comment below. And if you have anything recipe that you want me to make, I'll make it for you next time. Thank you. Bye. So we're going to let it shimmer for another 15 minutes. Simmer. Oh, sorry. Okay, just turn over. Don't look at me. Stop. Okay, thank you for watching. If you like this video, please give a thumb, thumb, thumb up.
