Lentils, Ancient Roman Style

Name: Lentils, Ancient Roman Style
Total time: 2700 s
Yield: 4-serving
Cuisine: Indian
Ingredients: 2 pc Shallots onions or small; 1 tbsp Olive oil; 300 grams Chestnuts , peeled; 1 pinch Baking soda; 5 dl Vegetable broth; 250 grams lentils Green; 1 dl Marsala; 2 pc Laurel leaves; 2 tbsps mint Fresh , chopped; 1 tbsp Lemon balm (Melissa officinalis); 1/4 tsp pepper Ground; 1/4 tsp Cumin powder; 1/2 tsp coriander seeds Ground; 2 tsps Campari; 2 tsps Balsamic vinegar; 1 tsp Soy sauce; 1 tbsp Olive oil

Chris Lüscher @cook_7797516

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 cuisine. So here’s Dal like you’ve probable never tasted it before.

Chris Lüscher @cook_7797516

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Ingredients

45 mins

4-serving

2 pcShallots onions or small
1 tbspOlive oil
300 gramsChestnuts , peeled
1 pinchBaking soda
5 dlVegetable broth
250 gramslentils Green
1 dlMarsala
2 pcLaurel leaves
2 tbspsmint Fresh , chopped
1 tbspLemon balm (Melissa officinalis)
1/4 tsppepper Ground
1/4 tspCumin powder
1/2 tspcoriander seeds Ground
2 tspsCampari
2 tspsBalsamic vinegar
1 tspSoy sauce
1 tbspOlive oil

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Steps

45 mins

1

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.
2

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.
3

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.