Recipes with lentils | DUTY

lentil stew


• 350 grams of lentils

• 2 carrots

•200 grams breast

• 1 bunch of spring onions

• 1 clove of garlic

• 1 tomato

• 1 onion

• 1 sprig of parsley

• Olive oil

• Paprika powder

• Salt and pepper


Clean, wash and finely chop the spring onions and chicken breast. In a saucepan, sauté the chicken and onion with a little olive oil for 5 minutes; Add the diced carrot along with the chopped garlic and bay leaves. Add the lentils and season to taste, cover everything with water and cook for 50 minutes. Separately, sauté another carrot, diced tomato and onion in olive oil, season again and add a teaspoon of paprika powder. Then add this mixture to the previous one and cook for a few more minutes. Garnish with parsley when serving.

Lentil burgers


  • 500 grams of lentils
  • a pinch of salt
  • 1 onion
  • 1 garlic
  • 1 red pepper
  • 1 pepper green
  • 1 carrot
  • Various spices (black pepper, oregano)
  • vegetable broth
  • olive or sunflower oil
  • breadcrumbs or wheat flour


Cook the lentils with half an onion and one pepper until smooth. Drain and save the lentils only. Grind the lentils with a blender until you get a homogeneous mass and add a pinch of salt. While you heat a pan with a dash of oil, chop all the vegetables, add some broth and sauté in a pan over medium-high heat.

When it starts to turn golden in appearance, add the lentils to the pan, mix and let heat for a minute. Turn off the heat and place in a bowl. Take a piece of dough with wet hands and shape it into a hamburger or croquette. Optionally we can pass them through a little breadcrumbs. Let them sit in the fridge all night or in the freezer for 20 minutes so they firm up and don’t fall apart easily. Heat some oil in a pan and fry the burgers until golden brown. Serve alone or with bread and salad.