My mother's lentils, the usual ones with croutons and without pressure cooker

These are my mother's lentils, the ones of a lifetime, light and delicious that I make without fat to lighten this return from the holidays that although a month has already passed we still last here.

They do not carry meat or fat but they do have all the flavor of traditional chup-chup. And today I bring you the lentils that have been prepared in my house of a lifetime, those of my mother of always that to me (like the croquettes of each mother), they seem the best.

Ingredients

For the croutons:

2 slices of bread
oil for frying

For the lentils:

80 ml of extra virgin olive oil
2 onions, chopped
2 garlic cloves minced
2 slices whole-grain or gluten-free bread
150 ml homemade fried tomato (recipe here)
A teaspoon of sweet paprika
1/2 kilo of lentils
Water
2 Bay leaves
2 cloves
Half a teaspoon of salt
5 carrots
4 medium potatoes

Directions

The night before we soak the lentils. The next morning we rinse and drain them.

Peel and cut the carrots into sticks.

Finely chop the garlic cloves and onions. Sauté in the saucepan in which we are going to cook the lentils with the oil over medium heat until they are tender. Then add the slices of bread and let them fry until they take a golden color on both sides.

Add a little water to wet the bread and with the help of a hand mixer, crush until you get a fine puree. Add the homemade fried tomato and sweet paprika, peppercorns and cloves and let fry for a minute.

Add the lentils to the saucepan, cover and bring to a boil. Then add the chopped potatoes along with the carrots. Cover with water, add salt and stir well. Cover and let it cook for about 45 minutes over low heat, stirring occasionally. We have to cook them until they are tender.

Meanwhile for the croutons, cut two slices of bread into strips and fry the pieces of bread

Serve the lentils very hot and enjoy!

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