Hey everyone, it’s Louise, welcome to my recipe site. Today, I will show you a way to make a special dish, lentils, ancient roman style. One of my favorites food recipes. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.
Lentils, Ancient Roman Style is one of the most popular of recent trending foods in the world. It’s easy, it is fast, it tastes yummy. It’s appreciated by millions daily. Lentils, Ancient Roman Style is something that I’ve loved my entire life. They’re nice and they look wonderful.
Pour the chickpeas, lentils, and peas into a pot. Crush the barley and add to the legumes. Great recipe for Lentils, Ancient Roman Style.
To begin with this particular recipe, we must first prepare a few ingredients. You can cook lentils, ancient roman style using 17 ingredients and 3 steps. Here is how you cook that.
The ingredients needed to make Lentils, Ancient Roman Style:
- Take 2 pc Shallots onions or small
- Take 1 tbsp Olive oil
- Prepare 300 grams Chestnuts , peeled
- Prepare 1 pinch Baking soda
- Make ready 5 dl Vegetable broth
- Get 250 grams lentils Green
- Take 1 dl Marsala
- Make ready 2 pc Laurel leaves
- Get 2 tbsps mint Fresh , chopped
- Prepare 1 tbsp Lemon balm (Melissa officinalis)
- Take 1/4 tsp pepper Ground
- Prepare 1/4 tsp Cumin powder
- Get 1/2 tsp coriander seeds Ground
- Make ready 2 tsps Campari
- Prepare 2 tsps Balsamic vinegar
- Take 1 tsp Soy sauce
- Make ready 1 tbsp Olive oil
This recipe is based on one by the renowned Roman gourmet Apicius for lentils with chestnuts adapted by John Edwards: Lenticulam de Castaneis [Boil the lentils]. Take a clean saucepan and put carefully washed chestnuts into it. Add water and a little soda, and cook. Cato's Lentils (Ancient Roman Lentil Stew/Soup) Cato's Lentil Stew proves that the ancient people knew how to prepare and enjoy their food!
Instructions to make Lentils, Ancient Roman Style:
- Chop the shallots and braise them in 1 tbsp. of olive oil. Don’t let them turn brown. Add the chestnuts and braise them for a short moment too. Add the vegetable broth and the baking soda, cover and let simmer for about 10 minutes or until the chestnuts are tender. Lift the chestnuts out of the pan, leaving the liquid in. Puree the chestnuts in a mortar or by passing them through a coarse sieve.
- Pick and wash the lentils, add them to the liquid together with the Marsala and the laurel leaves. Cover and let simmer for about 30 minutes or until the lentils are tender.
- Mix the ingredients for the spice mix. Add the chestnut puree to the lentils, temper with the spice mix. Let everything heat up and serve.
Although it is simple, it is nonetheless quite delicious. I know this is one dish that I will make again and again. It is adapted from The Classical Cookbook by Andrew Dalby and Sally Grainger. Allspice, Fructus Pimentae, has a pleasing, clove-like aroma and can be exchanged for "pepper" in many ancient Roman recipes. It's a handy little spice used by modern cooks for stews, sauces, and flavouring pickled vegetables.
So that is going to wrap this up with this exceptional food lentils, ancient roman style recipe. Thank you very much for your time. I’m sure that you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
