LENTICHE ITALIANE

Italian Lentils

 

Lentils grow prolifically here in ‘the green heart of Umbria’ where

we are living in Italy. They are particularly prized in Norcia where

black truffles are the heroes along with olive oil, wines, cheeses

and saffron. A gourmet’s paradise? Yes if you can manage to fit

it all in and not put on the dreaded kilos. 

 

Serves 4

 

Ingredients

• 125 g new season’s green lentils
• Tepid water to cover
• Pinch salt
• 1 tablespoon extra virgin olive oil
• 1 garlic clove chopped
• 1 large brown onion, finely chopped
• 500 ml chicken stock
• 150 g chopped tomatoes (canned tomatoes have better flavour)
• 1 – 2 teaspoons tomato paste

 

Method

Soak the lentils in tepid water, to cover with a pinch of salt for up to 1 hour.Drain lentils. Heat a small, heavy based pan, add olive oil, garlic and onion and stir over medium heat until the onion softens, about 5 minutes. Add the lentils, ¾ of the stock, the tomatoes and tomato paste. Bring to the boil and simmer for 40 minutes or until tender, topping up with extra stock as necessary. Serve with a drizzle of green, fruity, extra virgin olive oil, poured over the top. 

These lentils lend themselves to wood-fired or grilled coarse, pork sausages and spinach stewed in olive oil.

 

 

© Copyright Elise Pascoe 2008