… And suddenly I saw them in front of me! Red? Orange, you could say … These lenses definitely spurred my interest, initially for their wonderful color – which unfortunately is lost by boiling – and then for the interesting recipies that we can make with them! Initially, of course I didn’t know how they behaved as a material, since I hadn’t used them before … But I tried, I searched and here I am, presenting a wonderful suggestion for mashed red lentils! Now that the weather is good, enjoy them accompanied with a glass of ouzo and some good friends!
The original recipe is from www.pantespani.com
Chop the onion. In a saucepan place the lentils and water and let them boil. Throw the foam from the surface , and add the chopped onion and 1 tablespoon of olive oil. Lower the temperature, and allow the lens to boil until almost all the liquids are evaporated. With a hand blender, mush the lentils until they take the form of puree. Add a tablespoon of raw olive oil, salt and freshly ground pepper. Puree has to stand on the plate so you can give it the shape you want. If the puree is liquid, boil at low temperature the puree for a few minutes until thickened. To make caramelized onions, place onions in a non-stick cookware, thinly sliced together with a tablespoon of olive oil and leave them to soften at moderate temperature. Then add the wine and let them cook slowly. When the onions are left with a few of their liquids, add the balsamic cream and sugar and let them cook until they are caramelized. Add salt and pepper. Compose the dish, placing the puree and top with caramelized onions.Mashed Red Lentil with Caramelized Onions
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INGREDIENTS
for the red lentil purée
for the caramelized onions
INSTRUCTIONS
