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

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

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.