insalata di lenticchie e menta
for 6
6 tablespoons fresh mint leaves, torn into small pieces
300 g Castelluccio or Puy lentils, rinsed
1 dried red chilli, crumbled
3 whole garlic cloves, peeled
4 tablespoons extra virgin olive oil
juice of ½ lemon
Maldon salt and freshly ground black pepper
Place the lentils in a thick-bottomed saucepan with the garlic, and cover generously with cold water. Bring to the boil and then lower to a simmer. Add a few mint stalks and cook, covered, for 30 minutes, or until the lentils are al dente. Drain and discard the mint stalks and garlic.
Return the lentils to the saucepan and, while still warm, stir in the extra virgin olive oil and lemon juice, dried chilli and torn mint. Season well with salt and pepper, and serve warm, not hot, with a salad or green vegetable dressed with oil and lemon.