Tessa Kiros

Lenticchie

Lentils

Preparation info
  • Serves

    4-6

    • Difficulty

      Easy

Appears in
top 1000Twelve: A Tuscan Cookbook
Twelve

By Tessa Kiros

Published 2003

  • About

These are almost always served alongside a bollito misto, but can also accompany any other main course.

Ingredients

  • 300 g (10½ oz) green or brown lentils
  • 4 tablespoons

Method

Rinse the lentils and discard any odd, hard bits.

Heat the olive oil in a pot and add the onion. Sauté for a few minutes to soften, then add the garlic and the lentils. Stir through. Cover with the water, season with salt and pepper and bring to the boil. Lower the heat slightly, cover, and cook for about 30 minutes, or until the lentils are soft and most of the water has been absorbed.