Ingredients
2 onions, chopped
250 g brown lentils
2 tbsp coriander leaves, chopped
2 tbsp mint leaves, chopped
1/2 tsp black pepper
1/2 tsp cumin seeds
1 tbsp Chinar or white Martini
1 tbsp honey
1 tbsp vinegar
2 tsp garum (or Asian fish soy sauce)
6 tbsp olive oil
150 g chestnuts (frozen)
Method
Soaked several hours lentils is boiled in 500 ml water for 15 minutes. Pour a chestnuts, boil more so. If necessary, pour a little water, but not to swim. Fry the onion in 1 tbsp olive oil. Put it in a mortar along with all the spices and crushed into small pieces. Pour a Chinara, honey, garum and vinegar, stir and mix with the lentils. Mix well. When serving dripped with plenty of remaining olive oil. * The original recipe chestnuts are boiled separately and soda until ready. Lentils and chestnuts mix before pouring the sauce.
Containers:
Difficulty
Average
Tested
0 users
Source
Mark Gavin Marcus Gavius Apicius
Comments
Very interesting recipe! Autumn should try it!