Warm the olive oil and sauté minced onion and garlic until translucent. Add washed lentils and diced carrot.
Pour over chicken stock just to cover lentils, season and ad bay leaf and cloves. Cook together with chopped parsley leaves, which is added when the lentils are soft. Before serving, drizzle over some olive oil.
There is a richer version when dice of bacon or prosciutto are added to the onion and garlic at the beginning.
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| Info: |
500 g lentils
200 g onions
10 g carrots
2 garlic cloves
10 g parsley
1 bay leaf
3 cloves
2 cups chicken stock
100 ml olive oil
7 g salt
3 g pepper |
| Capacity: |
| Serves 4 |
| More: |
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