Total Steps
8
Ingredients
6
Tools Needed
1
Ingredients
- sea salt and freshly ground black pepper
- 1 lemon lemon juice
- 23 tablespoons chopped herbs (oregano, basil, summer savoury, mint or marjoram)
- 1/2 bulb garlic, cut horizontally
- 2 tablespoons extra virgin olive oil
- 225 grams lentils du puy or catelluccio lentils
Instructions
Step 1
<a href="/technique/8BSVY4LZ/washes">Wash</a> the lentils and place in a large saucepan.
Step 2
Cover with plenty of cold water add the garlic and bring to the <a href="/technique/W7VKDJHH/boil">boil</a>.
Step 3
<a href="/technique/GFSF4J5F/simmer">Simmer</a> very gently for about 20 minutes or until the lentils are al dente.
Step 4
Drain discarding the garlic and toss the lentils in the olive oil and lemon <a href="/technique/QDWRNXYW/juice">juice</a>.
Step 5
<a href="/technique/DRM2WPZ4/stir">Stir</a> in the garlic and <a href="/technique/H7TNTGFZ/season">season</a> to <a href="/technique/WDCS6JL5/taste">taste</a> with <a href="/technique/DPSVTKVY/salt">salt</a> and black pepper.
Step 6
<a href="/technique/Y6MVNCHX/serve">Serve</a> <a href="/technique/FVYNJCCW/warm">warm</a>.
Step 7
These small and delicate organic lentils need no <a href="/technique/NM2HN7TN/soaking">soaking</a>.
Step 8
<a href="/technique/Y6MVNCHX/serve">Serves</a> 6