World Vegetarian Week – day 5 – Lentils of Monte Castello, rosemary scented

Ingredients (serves 2):

Green lentils (Monte Castello variety, dried) 250 g
Carrots 4 medium
Celery 1 medium stalk
Tomatoes 2 medium
garlic 3 cloves
chili pepper (green) 2 small
rosemary (fresh) 2 branches
bay 2 leaves
EVO oil 4 tbsp
salt

Directions:
Heat the oil in an earthenware saucepan, and fry the finely chopped vegetables (carrot and celery) until soft, then add the minced chili pepper (remove the seeds and the white parts), the bay leaves and the garlic. Peel and chop the tomatoes and add them too in the saucepan; cook for 5 minutes on medium heat and then add the green lentils, stirring for a minute; then reduce the heat to low, add a glass of water, cover the pan with a lid and let the lentils cook for an hour (checking and stirring every 10 minutes or so – add more water if needed). When the lentils are nearly tender put in the whole rosemary branch – it’ll give a fresh and wonderfully tender buttery scent to the lentils – and let cook for another few minutes.

Serve with some pieces of pane carasau and the remaining rosemary branch to garnish.

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One Response to “World Vegetarian Week – day 5 – Lentils of Monte Castello, rosemary scented”

  1. Yum, it looks delicious!! 🙂

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