Lentils with Olive Oil

Name: Lentils with Olive Oil (Lenticchie all’ Olio)
Yield: Serves 6
Cuisine: Abruzzi
Ingredients: 6 tablespoons olive oil; ½ teaspoon salt; 11 oz (300 g) brown lentils, soaked overnight in cold water; 2 tablespoons chopped parsley; 2 cloves garlic, peeled and finely chopped; ½ red chilli pepper, de-seeded and very finely chopped

Lenticchie all’ Olio

Preparation info

Serves
6

Difficulty
Easy

Appears in

Italian Regional Cookery

By Valentina Harris

Published 1990

About

This very simple dish was actually served to us as a side dish in a small roadside trattoria in the Abruzzi. Lentils are used a great deal in the cooking of this region. The local lentils are tiny and dark brown, full of flavour. This dish is served throughout southern Italy and can also be prepared with other pulses.

Ingredients

11 oz (300 g) brown lentils, soaked overnight in cold water
½ teaspoon

Europe
Italy
Starter
Side dish
Mediterranean
Spicy
Gluten-free
Vegan

Method

Drain the lentils, wash carefully and cover with fresh water. Simmer, covered, for about 1-2 hours or until the lentils are completely soft. Mix the salt, oil, chilli, garlic and parsley together. Spoon the hot cooked lentils into 6 soup plates, then cover with the oil mixture and serve at once.