Hey everyone, it’s Brad, welcome to our recipe site. Today, we’re going to prepare a special dish, lentils, ancient roman style. One of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.
Great recipe for Lentils, Ancient Roman Style. Cooking can bring you back to that far-away country you visited last summer. But did you know that it also lets you travel in time? One of my favorite time-travel destinations is ancient Rome with its (for European palates) astonishingly exotic.
Lentils, Ancient Roman Style is one of the most popular of recent trending foods on earth. It is appreciated by millions daily. It’s easy, it’s fast, it tastes delicious. Lentils, Ancient Roman Style is something that I’ve loved my whole life. They are nice and they look wonderful.
To begin with this recipe, we must first prepare a few components. You can have lentils, ancient roman style using 17 ingredients and 3 steps. Here is how you can achieve that.
The ingredients needed to make Lentils, Ancient Roman Style:
- Prepare 2 pc Shallots onions or small
- Make ready 1 tbsp Olive oil
- Take 300 grams Chestnuts , peeled
- Get 1 pinch Baking soda
- Get 5 dl Vegetable broth
- Prepare 250 grams lentils Green
- Get 1 dl Marsala
- Take 2 pc Laurel leaves
- Make ready 2 tbsps mint Fresh , chopped
- Take 1 tbsp Lemon balm (Melissa officinalis)
- Get 1/4 tsp pepper Ground
- Take 1/4 tsp Cumin powder
- Make ready 1/2 tsp coriander seeds Ground
- Get 2 tsps Campari
- Get 2 tsps Balsamic vinegar
- Get 1 tsp Soy sauce
- Prepare 1 tbsp Olive oil
Apart from slit peas and lentils, Romans also used the following veggies in their soups; barley, chickpeas, cabbage, fennel, leeks, and carrots. Beans and onions were used in early Roman societies, but then were deemed too heavy and unrefined. Thought to have originated in the Near East or Mediterranean area, lentils have been a source of sustenance for our ancestors since prehistoric times. They are the oldest pulse crop known to man and one of the earliest domesticated crops.
Steps 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.
Thought to have originated in the Near East or Mediterranean area, lentils have been a source of sustenance for our ancestors since prehistoric times. They are the oldest pulse crop known to man and one of the earliest domesticated crops. Featured in the Bible, lentils are the oldest known legume crop and come in many types and sizes. Add lentils and any broth variety to a basic olive oil sauté of vegetables such as onions, carrots, celery, and chard for an authentic Roman way to use up the leftover ingredients in your pantry. It could feature in almost every Roman meal: breakfast, lunch (with cheese, and cold-cuts from the night before), and dinner (with sides like dried peas or lentils).
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