A simple recipe for italian lentils from ” River Cafe 30″ by Ruth Rogers and Rose Gray.
Ingredients
- 225 g Castelluccio lentils
- 1/2 garlic bulb cut horizontally
- 3 tbsps extra virgin olive oil
- juice of a l;emon
- 2-3 tbsps chopped fresh herbs e.g. oregano, basil, mint or marjoram
Servings:
Instructions
- Wash the lentils and place in a large saucepan. Cover with plenty of cold water. Add the garlic and bring to the boil then simmer, uncovered , very gently for about 20 minutes or until the lentils are al dente.
- Drain, discarding the garlic. Toss the lentils with the extra virgin olive oil and lemon juice. Stir in the herbs and season to taste with salt and black pepper. Serve warm.
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