Colocasia (or taro root) with lentils

For the many of you who don’t know this vegetable, or may have seen it and you are not sure what it is or how to eat it, i will show you a very quick and easy recipe with lentils!

First i will start by introducing colocasia (as we call it in Lebanese arabic قلقاس), it’s a starchy root vegetable originating in Asia.

When cooked, it has a slightly sweet taste and a texture similar to potato. An excellent source of dietary fibers, rich in vitamin B6, E, C and thiamin, it has also manganese (22%), potassium (14%), copper (10%) and magnesium (8%). The most important health benefits of colocasia includes:

controls blood sugar and improves blood circulation
improves vision
improves digestive health
boosts immune system
reduces fatigue
has anti cancer properties
encourage weight loss
encourage skin health, i Hawaii they use colocasia root paste to heal wounds, it helps to cure faster than other home remedies!

Back to my foolproof recipe you will need (yields 4 servings as main dish)

800g colocasia, peeled and cut in small to medium cubes, you can use also frozen if you don’t have fresh (same taste goodness).
2 cups of boiled lentils
1 medium onion coarsely chopped
2-3 garlic cloves (medium mince)
3 tbsp olive oil
juice of 1-2 lemons, depending on your taste
handful fresh mint, fine chopped
salt to taste

You start by cooking the onion and garlic in olive oil, until tender and fragrant. Add the chopped colocasia and mix. Pour 4 cups of water and boil until you see the first bubble appear then add the lemon juice and lentils. (knowing that lentils are already boiled separate). Cook on a medium flame until colocasia is well done and the water thickens. Add the mint and let them all simmer together for another five minutes on a low flame.