DIFFICULTY LEVEL: 2
300 gr lentils, rinsed and strained.
3 tbsp olive oil
1 tbsp tomato paste
1 medium orange, finely chopped
1 clove garlic, crushed
1 tbsp honey mustard Kalamata Papadimitriou
½ cup dry white wine
1 cup chicken stock
3 cups water
Salt to taste
Pepper to taste
1 tsp red pepper flakes
1 tsp paprika
1 tsp oregano
200 gr red beans, boiled
½ bunch of parsley, finely chopped
Add the lentils in a cooking pot with cold water; let them boil for 5 minutes, strain and leave aside.
In the same pot, add the olive oil, tomato paste, onion and garlic and sauté for 2-3 minutes.
Add the honey mustard and stir.
Add the wine and wait for the alcohol to evaporate.
Add the lentils, chicken stock, water, salt, pepper, red pepper flakes, paprika and oregano to the pot; stir and cook for about 30 minutes.
In the last ten minutes, add the red beans and stir.
Remove the pot from the heat and leave aside for ten minutes so the flavours are well combined.
Sprinkle with parsley and serve.