This recipe is a classic side dish, to be served with Cotechino or Zampone. I often add a side serving of mashed potato and cabbage as well. I have also made it with tinned brown lentils when I was in a hurry and it was still grand.
- Approx. 300g brown lentils, such as Puy lentils
- 1 small onion, finely chopped
- A sprig of fresh mint
- A clove of garlic
- 2-3 tbsp good olive oil
- Salt and pepper
- Rinse the lentils in cold water.
- In a medium pan, heat the olive oil and then over a very low heat, cook the chopped onions, around 10 minutes, so they are soft.
- Add the lentils and then add a litre of hot water, and bring to a simmer
- Add the mint and the whole clove of garlic, cover and cook on a low heat for around an hour and a half. Keep checking that the pan to make sure it isn’t burning. You can keep the lentils at a simmer in the oven as well.
- Once the lentils are tender, season with salt and pepper, and a drizzle of very good olive oil.