Para a Lentilha
Para o preparo
Finalização
For the lentils
In a saucepan heat the water and cook the lentils with the bay leaf for about 10 minutes or until they are cooked and still a little firm. Discard the water and set the lentils aside.
For the preparation
In a pan, heat the oil, brown the garlic and add the cinnamon and cumin. Sauté the carrot. Add the lentils and spinach and stir well until the leaves wilt. Turn off the heat, adjust the salt and pepper. Stir in the tomato, cucumber, lemon and parsley.
Finalization
Cut the onion into thin slices. Coat in flour and shake off the excess. Heat the oil to 160°C and fry until crispy and golden. Serve on top of the lentils.
