Lentils Nonna
as my grandmother used to cook them. A hearty and surprisingly tasty dish, not high on looks.
Ingredients
1 bag of green lentils
1 large onion
2 tablespoons of chopped parsley
2 tablespoons of chopped oregano
1 tablespoon of tomato puree
1 clove of garlic
1 tablespoons of olive oil
2 pints of water
Salt and pepper to taste.
Chop the onion and crush the garlic, fry with the olive oil in a large saucepan until golden.
Wash the lentils and add to the saucepan. Fry gently for about 1 minute.
Stir in the water and tomato puree and the herbs and seasonings and bring to the boil for 5 minutes.
Simmer for approximately one hour until the lentils are soft (or to your taste), add more water or a drop of white wine if the lentils are drying out before being cooked.
This dish can be cooked in the wood burning oven whilst it is at a low heat, perhaps warming up or cooling down.
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