Let’s face it, cooking seasonal vegetables isn’t always easy in April. Summer vegetables reach out to us. The small summer dishes make us want so much. But hey, it’s still better to wait a little longer. We will appreciate them even more.
This weekend, I desperately wanted a chakchouka. I love that ! So I wondered how we could make it so that it is perfectly in season. And, it is towards the coral lentils that I turned. It’s absolutely perfect!
This dish is really delicious.
This recipe is very easy to make since it involves letting everything simmer over low heat for a good twenty minutes. As for spices, I used pimenton picante. It has the smoky taste of paprika that I love and the strength of spicy pepper.
You can vary the strength to your taste, using mild smoked paprika. Or adding a little more spice. You can also add cumin.
Chakchouka with coral lentils:
2 cloves garlic
1 can of cherry tomatoes
1 tbsp tomato concentrate
1 heaped tsp spicy pimenton
200 g coral lentils
500ml vegetable stock
Finely chop the onion, then cook it for 5 minutes in the oil.
Add the grated garlic, the tomatoes with their juice and the pepper.
Add lentils and broth. To mix together.
Cover and simmer over low heat for 20/25 minutes. Add a little water if needed.
Make 4 holes in the lentils and break the eggs into them.
Leave to cook, leaving the creamy yolk.
Serve with crumbled feta, olives and cilantro.
To finish: I like to make shakshuka in my cast iron skillet. Especially since it is ideal for photos. But, I read somewhere, that the lentils take on a ferrous taste in the cast iron. I don’t know if it’s true, but suddenly, I cooked them in a stainless steel pan. And I put them in the cast only for the photo.
Maybe you’ll save this recipe for later when it’s summer vegetable season. If you want to add peppers, sauté them with the cooked onions before adding the other ingredients.
If you are using fresh tomatoes, consider adding a little more broth.