LENTILS AND CHESTNUTS LENTICCHIE E CASTAGNE LENTICULAM ET CASTINEIS

The Ingredients

5 tablespoons of green Puy Lentils

3 ounces of cooked Chestnuts

A handful of spinach

Generous rounds of sea salt and pepper

A tablespoon of coriander seed

A teaspoon of honey

A little butter and olive oil

A tablespoon of zesty Balsamic vinegar

I teaspoon of Paprika

I chicken stock cube dissolved in a pint of water

I medium sized onion, finely sliced

Some fresh sprigs of mint for decoration

Preparation Time : 5 minutes

Cooking Time : 45 minutes

Serves : 4 – 6 guests as an accompanying dish

This is a very wholesome and nutritional repast. Lentils are high in vitamins and low in calories. The chestnuts provide an earthy, nutty partner.

The combination of pulses and chestnuts were popular in Classical times and are still today with Italian Epicurians particularly in Campania.

The ingredients are inexpensive and readily available.

Simmer the lentils for 30 minutes in plentiful salted water.  Then lift off the frothy surface if you have one with a spoon. Sweat the onions over a very low heat in a little butter and oil for 3 minutes until they reach a translucent colour.

Then add the cooked chestnuts, paprika, coriander seed, honey and stock together with a drizzle of the balsamic vinegar. Grind in the salt and pepper.

Simmer for a further 5 minutes, no longer so that the chestnuts retain their innate crunchiness.

The cooking liqueur should reduce to a pleasant but not too mushy pulp. Drain the residue liquid if necessary.

Shred the spinach and mix in with the dish and then scatter with mint on top and serve to your appreciative guests.

Cenabis Bene

You will dine well

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