Candle wasn’t really happy of the results, but the meal disappeared faster than she thought! Nice mild flavour of thymian, herbs and garlic together with vegetables and adzuki beans made this meal just perfect.

[unfortunately cook was already gone, so … instead of a dessert we got a new crew member. Welcome on board!]

Red lentils and adzuki beans in tomato sauce


Ingredients: 0,5 glass of adzuki beans, 500 ml vege stock or water 2-3 table spoons of olive oil, ~250 g of button mushrooms, 1 onion, white part of the leak, 1 red pepper, 2 cloves of garlic, ~ 1 tea spoon of dried oregano, ~ 1 tea spoon of dried thyme, a pinch of Espelette pepper (or chilli), 1 glass of red lentils, ~ 700 ml of tomato passata, salt, pepper, a large grab of chooped parsley 

Description: Soak the beans in cold water for the night. Next day remove the water left, put into a pot together with the stock and simmer until soft. Clean and chop mushrooms. Chop peppers and onion. Clean, chop and dry leak. Grind garlic. Heat the olive in a deep pan and add onions-fry for a while; add leak and fry a little longer on a low heat until glazed. Add garlic, mushrooms and red pepper. Then put in oregano, thyme, a pinch of hot pepper and lentils. Stir-fry for another 5 minutes until soft. Put all the ingredients into the beans pot and cook until they soften (if there’s not enought liguid add a bit of stock or water). Finish off with passata and boil again. Then add spices and parsley. Serve hot. Enjoy!

This receipe comes from the blog: