Happy Start 2023! With the wish to leave full and light in the new year, we realize that something from last year has remained... a bag of dehydrated lentils from your uncle's Christmas basket!
Here’s how to turn a holiday leftover into a pleasant and original dish, rich in protein and complex carbohydrates, perfect for getting back in shape after the holidays!
You will also be able to re-propose this variant of lentils next Christmas, to everyone’s great surprise: lentils with balsamic vinegar!
Let’s see together how to proceed:
Difficulty: Medium/Easy
Portions: 6 people
Preparation time: 45 minutes
Cooking time: 30/35 minutes
Ingredients:
- Dried lentils (red or green) 500 grams
- 1 medium golden onion or 3 shallots
- Extra Virgin Olive Oil from Acetaia Sereni “Il Dòlz” q.b.
- Fresh or dried rosemary to taste
- Laurel 3/4 leaves, also dried
- Sage 4/5 leaves, also dried
- White pepper (if desired) to taste
- Fine salt, to taste
- Balsamic Vinegar of Modena PGI from Acetaia Sereni aged 8 years in cherry wooden barrels
- Water to taste
Preparation:
- Wash the lentils thoroughly under running water. It is not necessary to revive them by leaving them in water the night before, they are already ready to be used.
- Cut the onion (or shallot) into coarse slices, it is not necessary to make small cubes.
- Pour and heat the Dolz EVO Oil into a pan with high edges (casserole), covering the entire bottom of the pan with the oil.
- Put the onions in the pan with the oil and let them soften for 5/6 minutes.
- When the onion is transparent, add the lentils to the pot, together with the rosemary, laurel leaf and sage. If you wish, you can tie the herbs together to form a bunch of herbs that you can remove at the end of cooking.
- Pour 4/5 kitchen spoons of Sereni Balsamic Vinegar of Modena PGI aged in cherry wooden barrels into the lentils.
- Fill the saucepan with warm water until all the lentils are covered.
- Stir and let the lentils cook over low heat, without a lid, without salt, for about 30 minutes.
- During this time you will have to stir the lentils from time to time, and every time the water has dried, if the lentils are not yet ready, you will have to add more hot water.
- Taste the lentils to check their consistency and the state of cooking.
- Towards the end of cooking, add salt and pepper to taste.
- Serve the lentils still warm.
If you don’t want to eat them immediately, let them cool well and, taking freezer bags, prepare 90 gram portions and freeze them, they will be ready at any time as a single dish, side dish or sauce for pasta.
The final touch? A drop of raw Sereni "Il Calancolle" EVO Oil!
Do you want to buy our Balsamic Vinegar of Modena PGI aged in cherry wooden barrels? Click here!
Do you want to buy our Extra Virgin Olive Oils? Click here!
