This is a lentil stew type dish that would normally be served with pasta through it. We had the left overs with fresh bread, yogurt and fresh tomatoes. Delicious!I hope they don't mind me giving the family recipe away. Here is Nonna Rosa's Lendichia:
200 grams lentils
1 large onion (coarsely chopped)
2 carrots
2 capsicums
2 ripe tomatoes
2 sticks of celery
Soak lentils for 1 - 2 hours
Heat olive oil in a medium pot and sweat onion until soft.
Dice tomato and add to pot and cook for approximately 15 minutes (until soft).
Dice all other vegetables and add to pot. Cook for 10 to 15 minutes. Drain lentils and add to vegetable mixture.
Add water to pot to just cover mixture. Bring to the boil, then turn down the heat to simmer for 30-40 minutes.
My contribution was this yummy drink. Just frozen guava juice, some mint and a splash of vodka. A perfect summer evening!
1 comment:
I have engaged lawyers from ags to persue my claim for breech of copyright. That recipe was handed down through generations of Sicilian peasents, some being "men of honour". It's not to be trifled with. No Sicilian, honourable or not, would dare tamper with it. Yoghut! The only thing missing from that recipe is wild Fennel. If you repent, I'll give you nonna's recipe for pasta fagioli.
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