Castelluccio Lentils (6)

A simple recipe for italian lentils from ” River Cafe 30″ by Ruth Rogers and Rose Gray.

Castelluccio Lentils (6)
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Castelluccio Lentils (6)
Print Recipe
Ingredients
Servings:
Instructions
  1. Wash the lentils and place in a large saucepan. Cover with plenty of cold water. Add the garlic and bring to the boil then simmer, uncovered , very gently for about 20 minutes or until the lentils are al dente.
  2. Drain, discarding the garlic. Toss the lentils with the extra virgin olive oil and lemon juice. Stir in the herbs and season to taste with salt and black pepper. Serve warm.
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