1 kg of lentil
1 kg of Japanese abobora, peel and seeds removed, finely chopped
2 laurel leaves
1/4 teaspoon of black pepper
4 liters of water
1 tablespoon of coarse salt
6 cloves of garlic minced
1/3 cup of olive oil (80 ml)
1 liter of vegetable oil (for frying)
2 kg of onion sliced into 0.5 cm thick rounds
1 kg of lentil
1 kg of Japanese abobora, peel and seeds removed, finely chopped
2 laurel leaves
1/4 teaspoon of black pepper
4 liters of water
1 tablespoon of coarse salt
6 cloves of garlic minced
1/3 cup of olive oil (80 ml)
1 liter of vegetable oil (for frying)
2 kg of onion sliced into 0.5 cm thick rounds
In a large stoneware pot, place the lentil, abobora, laurel leaves, black pepper, and water
Cook over low heat, stirring occasionally with a wooden spoon, until the lentil is tender (approximately 1 hour and 30 minutes)
Season with coarse salt and reserve
In a medium saucepan, cook the garlic in olive oil over medium heat, stirring occasionally, until it's soft (approximately 2 minutes)
Add to the pot with the lentil and stir well. Reserve
Heat the vegetable oil in a medium saucepan over medium heat
Fry the onion in batches, stirring occasionally, until lightly browned (approximately 5 minutes per batch)
Remove with a slotted spoon and drain on paper towels
Serve the lentil in its own pot accompanied by the fried onion
621 calories per serving
Note: If you prefer, prepare the onion up to a week in advance and store it well sealed.
