This dish is good in that it requires minimal effort. It can’t be spoiled (unless you completely forget about the bucket on the stove and, accidentally blabbing, burn along with the contents). But here a timer can help us out.
How to serve? You can, depending on the situation, present as the main treat (if the house is empty), or you can as a dessert.
They say that the recipe was born in the attic of the Montmartre artists, because of cheapness, tasty, speed and beauty, and then became a mundane treat of Parisian Cubist artists in 1920-1930. They even even say that Georges Braque, the “father” of Cubism and a friend of Picasso, always fed lentils to his workshop with lentils according to this recipe.
We will need the simplest ingredients:
- red lentils – 400 gr
- orange – 1 or 2 small, depends on their juiciness
- 200 ml of orange juice
- 1 mandarin – optional
In this recipe, the color of the starting products is important! You can’t replace red lentils with green ones, not only because of the difference in shades of their tastes, but also because we definitely want to cook our own little sunny “Paris”.
Alas, the same brew, but with gray-green lentils will not look completely sunny. This is the case when we use color therapy against dank weather.
Therefore, we always take a bright, red-orange lentil, a little (about 7 minutes) cook it with a small amount of boiling water, allowing it to open slightly. Then boldly fill the half-boiled orange grains with orange juice of orange (it can be freshly squeezed, but not necessary, because at this stage it is only important for us that lentils are saturated with the taste of orange. The beneficial properties of the orange will be destroyed by heat treatment – so here we need to remember only taste, not about the benefits).
We cook the lentils, allowing it to be saturated with juice and merge with it into a single flavoring whole (this stage usually occurs within 15-20 minutes from the start of cooking), then add a little salt (just a little bit, just shading off the sweetness with salt, otherwise it will turn out fresh). When the lentils become soft, then for 1 minute before turning off the fire, it is worth throwing in it the flesh of 1 orange and (optionally) one tangerine.
In Paris, the artists of the 1920s did not have any canons; they agreed with the rule that there is evil in cooking and in painting. According to the recipes of Parisian artists at the exit, we should have a thick lentil porridge, saturated with orange flavor. But no one forbids us to experiment! You can add a little curry to Georges Braque’s recipe (remembering that Morocco was a part of France for a very long time), or a few drops of lemon – for spiciness, or a little olive oil – in honor of Provence. But the main thing is not to overdo it in experiments with additives. At the beginning of the 20th century, the so-called “purism” was popular in Montmartre. It was only related to painting. From the point of view of purism (pure art), one could not unnecessarily mix everything with everything arbitrarily, because it is harmful to a work of art. Lentils with oranges is a wonderful cooking purism that does not have a dictate in the nuances of exercising in a personal kitchen.