Ingredients
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500 g Lentils
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160 g Red Onions2 heads
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4 Whole cloves
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1-2 Bay leaves
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1 liter Water
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80 g Finocchio
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6 tbs Olive oil
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2 tbs Balsamic vinegar
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70 g TomatoesDried
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60 g Olives
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Salt
Directions
Fresh and vegetarian, certainly nourishing, with rich and interesting taste. Perfect for the fasting period with a delicate hint of spices. To conclude, low in calories, high in flavor. Soo Tasty with Soo Foodies!
- You may cook the lentils in veggie bullion for extra flavor
- Serve it as a starter, salad or garnish
- Consume warm or cold, delicious in any case
Steps
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1
Done
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Wash the lentils and put it in deep saucepan. Take one red onion and prick it with the whole cloves. Put it together with the bay leaf over the lentils. Cover with the water and boil until ready. If necessary, add water during the boiling process. Finally, withdraw from the hot stove and remove the onion with the whole cloves and the bay leaf (needed only for fragrance at this stage). Drain the lentils and transfer to bowl. |
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2
Done
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Cut the other red onion and leave aside. Slice also the finocchio and flavor it with 3 tbs olive oil. Fry for couple of minutes in frying pan to have different textures and flavors in the salad. Prepare the dressing by mixing the other 3 tbs olive oil, the balsamic vinegar and a pinch of salt into separate vessel. Whisk them well and then pour over the lentils. Stir well to incorporate all aromas. |
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3
Done
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Slice the dried tomatoes and the olives. Add them together with the red onion slices to the lentils. Stir well again and serve. Decorate each portion with small bunch of the fried finocchio and olives. |
